Producers
Region
Topography
Grape Variety
Harvest
Age of Vines
Soil
Surface Area
Climate
Total Production
Feature
Simone Zemella
Chianti Classico (Tuscany)
Very steep. Altitude between 350 & 650 m ASL
Sangiovese, Syrah, Canaiolo, Trebbiano,
Malvasia, Moscato, Viognier
100% by hand, manual sorting
20 yrs
Mainly Schists and Sandy, few plots
with limestone
188ha - 13.5ha Vineyard - 18ha olive grove
Cool for the appellation. Sangiovese
is picked between 1st and 15th October
40k bottles
Certified Organic since 1998 &
Certified Biodynamic since 2019
Sambrena Bianco IGT Toscana
50% Sangiovese, 20% Trebbiano, 20% Malvasia, 10% Moscato
Age of Vines
Appellation
Village
Soil
Harvest
Elevation
Exposure
Fermentation
Yields
Production
Vinification & Aging
20 year old vines
IGT Toscana
Greve in Chianti - Firenze - Tuscany
Clay and limestone
By Hand
450 to 500 m asl
North-East
Spontaneous fermentation
6-7 T/ha
5k btls
Whole bunches pressing, no SO 2 addition on must. Cold settling. Spontaneous fermentation in ceramic tanks and tonneaux. Batonnage. No fining. Aging in old oak tonneaux + ceramic tanks, for 8 months
Casa di Colombo Chianti Classico
100% Sangiovese
Age of Vines
Appellation
Village
Soil
Harvest
Elevation
Exposure
Fermentation
Yields
Production
Vinification & Aging
20 year old vines
DOCG Chianti Classico
Greve in Chianti - Firenze - Tuscany
Sandstone & Schist
By Hand
450 to 550m asl
Mainly West-South
Spontaneous fermentation
5 T/ha
12k bt
Whole berries fermentation, no SO 2 addition on grapes. Pumpovers and punchdowns for 20-30 days maceration. Spontaneous MLF in stainless steel tanks. Aging in 80% 30hl Oak Cask, 20% concrete and ceramic eggs for 18 months.
Sambrena Syrah IGT Toscana
100% Syrah
Age of Vines
Appellation
Village
Soil
Harvest
Elevation
Exposure
Fermentation
Yields
Production
Vinification & Aging
10 year old vines
IGT Toscana
Greve in Chianti - Firenze - Tuscany
Mainly schist + some clay
By Hand
450 to 600m asl
South-East
Spontaneous fermentation
4-5 T/ha
5k bt
No SO 2 addition on grapes. Seven days of maceration with 50% whole bunches, few pumpovers and punchdowns followed by the pressing and blending of the pressed juice with the free-run juice. Spontaneous MLF. No fining, no filtration. Aging in concrete eggs and ceramic tanks for 10-12 months.