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The cellar
Villa Ilangi
"There is a driving force
stronger than steam,
electricity
and atomic energy:
The will power."
- Albert Einstein
Our wines
THE MANTILE
Soil: clayey
Grapes: San Giovese 90%, Canaiolo 10%
Altitude: 350 m
Manual harvest
Harvest period: end of September, beginning of October
Vinification: in steel barrels at a temperature of 25 °
Color Purple red tending to Ruby
Bouquet of fresh red fruits and mineral hints
Quite intense flavor with the presence of tannins
Pairings: Meat in general, cured meats and cheeses or as a table wine
Serving temperature 14-16 ° c
CHIANTI DOCG
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Soil: clayey
Grapes: San Giovese 80%, Canaiolo 10%, Merlot 10%
Altitude: 350 m
Manual harvest
Harvest period in late September, early October
Vinification: in steel barrels at a temperature of about 25 ° C
Intense ruby red color
Aroma: Ripe red berried fruits with vegetal scents
Intense flavor, quite soft with the presence of tannins
Pairings: Cured meats, Medium-aged cheeses, Grilled meat
Serving temperature 16-18 ° C
THE FONTINO
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Soil: clayey
Grapes: San Giovese 60%, Canaiolo 30%, Colorino 10%
Altitude 350 m
Manual harvest
Harvest period in late September, early October
Vinification: in steel barrels at a temperature of 25 ° C
Ruby red color
Aroma: Slightly vegetable ripe red fruits
Quite intense flavor with the presence of tannins
Pairings: Cold cuts, medium-aged cheeses, meats in general
Serving temperature 16-18 ° C
CHIANTI RESERVE
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Clayey soil
Grapes: San Giovese 90%, Merlot 10%
Altitude 350 m
Manual harvest
Harvest period in late September, early October
Vinification in steel barrels at a temperature of 25 ° C
Bordeaux color
Bouquet: Intense with a slight hint of vanilla on the finish
Intense, full and full-bodied flavor with delicate tannins
Pairings: Grilled meat, Stews, Stew, Structured dishes
Serving temperature: 16-18 ° C
THE BOSSU '
Soil: clayey
Grapes: San Giovese 70%, Merlot 30%
Altitude: 350 m
Manual harvest
Harvest period: end of September, beginning of October
Vinification: in steel barrels at a temperature of 25 °
Color Ruby red tending to garnet
Bouquet of ripe red fruits, vanilla, balsamic, spices
Intense persistent flavor of great complexity
Pairings: Aged cheeses, stewed meats, game
Serving temperature 16-18 ° C
THE MANTILE
Soil: clayey with excellent skeleton
Grapes: Trebbiano 50%, Malvasia 50%
Altitude: 350 m
Manual harvest
Harvest period in mid-August, early September
Vinification: in steel barrels at a temperature of 12 ° c
Straw yellow color
Bouquet of yellow flowers and white pulp fruits
Quite smooth flavor with hints of fresh fruit
Pairings: Fresh cheeses, Appetizers, Excellent as an aperitif or table wine
Serving temperature 8-10 ° C
IRA SAUVIGNON
Soil: clayey with excellent skeleton
Grapes: Sauvignon Blanc 100%
Altitude 350 m
Manual harvest
Harvest period in mid-August, early September
Vinification in steel barrels at a temperature of about 12 °
Straw yellow color
Bouquet of yellow flowers and white pulp fruits, vegetal scents
Taste Fresh, Intense with hints of fresh fruit
Pairings: Fresh cheeses, Appetizers, Excellent as an aperitif and with white meats
Serving temperature 8-10 ° C
EXTRA DRY
Clayey soil
Grapes: Trebbiano 35%, Malvasia 35%, Pinot Nero 30%
Altitude 350 m
Manual harvest
Harvest period in mid-August / late August
Vinification: in steel barrels at a temperature of about 12 ° C
Straw yellow color
Perlage: fairly fine
Aroma: Fresh Fruits and Yellow Fruits
Taste: Soft, quite intense with hints of fruit
Pairings: Crustaceans and fish in general, Appetizers, excellent as an aperitif
Serving temperature: 4-6 ° C
BRUT
Grapes: Trebbiano 35%, Malvasia 35%, Glera 30%
Altitude 350 m
Manual harvest
Harvest period in mid-August / late August
Vinification: in steel barrels at a temperature of about 12 ° C
Straw yellow color
Perlage: fairly fine
Aroma: Fresh flowers and yellow fruit
Taste: Quite intense with hints of fresh fruit
Pairings: Crustaceans and fish in general, Appetizers, excellent as an aperitif
Serving temperature: 4-6 ° C
FONTEROSA
Grapes: Sauvignon Blanc 90%, San Giovese 10%
Altitude 350 m
Manual harvest
Harvest period in mid-August or early September
Vinification: in steel barrels at a temperature of about 12 ° C
Perlage: fairly fine
Pale pink color
Aroma: Fresh flowers and wild berries
Taste: Fresh with hints of fresh fruit
Pairings: Crustaceans and fish in general, Appetizers, excellent as an aperitif
Serving temperature: 4-6 ° C
