Over the past decade our wines have received a series of
accolades from the international specialized press.
Domestically, our red, white and dessert wines are regularly ranked "very
good" in Italy's leading wine guides.
Our 1995 Colline Lucchesi DOC Red Wine received a rating of 91 out
of a total score of 100 in a blind tasting conducted by the noted American
wine-writer Daniel Thomases.
In 1999, Luigi Veronelli awarded our Brania del Cancello White three
stars and a 'Chapeau', which is his way of highlighting those wines he
particularly enjoys.
In 1998 we started to produce our Nero della Spinosa, a 100% Syrah
rated 91/100 on the 2002 edition of the ‘I Vini di Veronelli’.
In the 2003 edition of ‘Vini d’Italia’ edited
by ‘L’Espresso’, Alessandro Masnaghetti writes: “...
Fattoria Colle Verde was one of the very first wineries in the Lucca area
to advance the trend towards producing quality wines”.
Where can you taste our wines? By visiting our cellar,
obviously. But you can also find them at the Gambero Rosso restaurant
in San Vincenzo considered by many to be the best restaurant in Italy,
as well as at Maruzen Stores in Tokyo, the Walter & Benjamin wine
store in Munich and a few other select shops around the world.
All Colle Verde wine labels carry our logo, derived from an old medieval
manuscript kept in the Guinigi Archives in Lucca.
It originally represented the capital ‘M’ for Matraja, the
village overlooking the estate.
| Terre
di Matraja Red
Rosso DOC |
Terre
di Matraja White
Bianco DOC |
A red wine made from Sangiovese
(80%),
Canaiolo and Ciliegiolo
grapes. Fermentation is carried out at between 28° and 29°C
and maceration is for 7-9 days. The process of malic fermentation
follows immediately,
after which the wine is put in 25hl. oak barrels where it will
stay for around 6-8 months. There follows a period of at least
5 months
when the wine develops in bottle.
|
The 'Terre di Matraia' white wine is made mainly
from the Trebbiano grape (70%) with the addition of Grechetto,
Malvasia and Chardonnay.
Its particular character comes from its fermentation which is
carried out entirely in new oak barrels or barrique at a temperature
of 25°C.
After fermentation the wine is kept in steel tanks at 10°C
until ready for bottling and subsequent development.
|
|
Brania delle
Ghiandaie
Rosso DOC |
Brania del
Cancello
Bianco di Toscana IGT
|
In the dialect of the hill, 'brania' is the term for the
terraced plots on which the olives and vines are cultivated.
This red wine is made according to the traditional DOC Colline
Lucchesi grape mix with the addition of 10% Syrah.
Fermentation is carried out at between 30° and 32°C with
a 12-15 day maceration.
Immediately following alcoholic fermentation the wine is transferred
to small oak barrels where it remains for around 2 years before
its final development in bottle.
|
A well-structured white which retains typical regional characteristics.
Made from slightly over-ripe Trabbiano grapes and Chardonnay from
vines in the area of the vineyard known as 'al cancello'
(the gate), fermentation takes place in 225 litre oak barrels
where the wine remains for a year before final development in
bottle.
|
| Nero
della Spinosa
Sirah di Toscana IGT
|
Vigna
del Caprio
CHARDONNAY IGT
|
Nero della Spinosa is made
entirely from Syrah grapes grown on vines planted in an area traditionally
home of a family of porcupines (Hystrix cristata), those
primitive and prickly nocturnal beasts Tuscans call 'spinose'.
We like to think that something of their character is reflected
in the deep color and bold body of this wine aged for over two
years in cask barrels.
|
This 100% Chardonnay is made entirely of grapes harvested from
wines planted in the sandy and pebbly soil of the former flood
plain of the Caprio River.
After harvesting, half the grapes are fermented in stainless
steel vats and the rest in oak barrels where both remains for
around 8 month before they are blended together for bottling.
|
Greco delle Gaggìe
Colline Lucchesi ‘Vinsanto’
Despite having a name that literally means 'Holy Wine',
the dessert wine Vinsanto has nothing to do with religious
rites. Its name derived from "Vino di Xantos", after the
ancient Greek island of Xantos famous since classical times for its
sweet wines.
Greco delle Gaggìe is made exclusively from Grechetto
grapes harvested late in the season and left to dry on straw mats
for over three months. Fermentation takes place directly in oak barriques
where the wine ages three years before final development in bottle.
|
|
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