PINOT NERO

le corgne pinot nero

Grape: 100% Pinot Noir

Altitude: 650/700m a.s.l.

Exposure: North-South

Plant density: 4,500 vines/ha

Training system: spurred cordon

WINE-MAKING AND AGEING
Yield: 45 quintals/ha
Harvest Period: beginning of September
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature, never exceeding 26°C, for about 15 days. The maceration continues for another 10 days.
Aging: 18 months in French oak barrels. During this period the wine will be racked twice. In April, the final selection is made and the best barrels selected.
Bottle: bottled in September. The wine is released after 6 months in the bottle.

TASTING NOTES
Color: deep ruby 
Nose: wild strawberries and light notes of vanilla and chocolate. On the finish, a hint of spice.
In the mouth: balanced, overall tannic but not overpowering; good acidity that gives persistence.

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SAUVIGNON

le corgne sauvignon

Grape: 100% Sauvignon Blanc

Altitude: 650/700m a.s.l.

Exposure: North-South


Plant density: 4,500 vines/ha

Training system: spurred cordon

WINE-MAKING AND AGEING
Yield: 45 quintals/ha
Harvest Period: beginning of September
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature never exceeding 18°C, for about 20 days.
Ageing: in stainless steel, on the lees until the end of April, then it’s racked, and rests until bottling.
 Bottle: bottled in September. The wine is released after 6 months in the bottle.

TASTING NOTES
Color: greenish yellow with golden reflections.
 Nose: complex, with hints of citrus and grapefruit. Balanced, with light toasted notes.
In the mouth: interesting for its fullness and minerality, backed by good acidity.

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MERLOT

le corgne merlot

Grape: 100% Merlot

Altitude: 650/700m a.s.l.

Exposure: North-South

Plant density: 4,500 vines/ha

Training system: spurred cordon

WINE-MAKING AND AGEING
Yield: 50 quintals/ha
Harvest Period: mid October
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature, never exceeding 26°C, for about 15 days. The maceration continues for another 10 days.
Ageing: 18 months in French oak barrels. During this period the wine will be racked twice. In April, the final assembly was made and the best barrels selected.
Bottle: bottled in September. The wine is released after 6 months in the bottle.

TASTING NOTES
Colour: bright red purple
Nose: balsamic hints combined with notes of earth and graphite enriched with vegetable notes. 
In the mouth: is wide, deep, enveloping, calibrated to a lingering finish.

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LECORGNE ROSSO

le corgne rosso

Grapes: 50% Merlot, 40% Sangiovese, 10% Pinot Noir

Altitude: 650/700m a.s.l.

Exposure: North-South

Plant density: 4,500 vines/ha

Training System: spurred cordon

WINE-MAKING AND AGEING

Yield: 60 quintals/ha
Harvest Period: beginning of September for the Pinot Noir and mid October for the Merlot and Sangiovese.
Harvesting method: manual, in boxes
Fermentation: all three varieties are fermented separately for a period of about 20 days at a controlled temperature below 25°C.
Ageing: 80% of the mass rests in used barriques for 18 months while the remaining 20% is aged in new oak barrels for the same time.
 Bottle: bottled in September. The wine is released after 6 months in the bottle

TASTING NOTES

Colour: deep red/purple
Nose: red berries and jams. Toasted notes present but not overpowering; crisp, with hints of white pepper.
In the mouth: vibrant acidity, silky tannins with excellent persistence.

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LECORGNE BIANCO

le corgne bianco

Grapes: 70% Trebbiano Spoletino, 20% Viogner, 10% Sauvignon

Altitude: 250/700m a.s.l.

Exposure: North-South


Plant density: 4,500 vines/ha

Training system: spurred cordon

WINE-MAKING AND AGEING
Yield: 60 quintals/ha
Harvest Period: mid September
Harvesting method: manual, in boxes
Fermentation: takes place at a controlled temperature never exceeding 18°C, for about 20 days..
Ageing: in stainless steel, on the less until the end of April, then it’s racked, and rests until bottling. Bottle: bottled in September. The wine is released after 6 months in the bottle.

TASTING NOTES

Color: deep straw-yellow colour. 
Nose: intense aromatic bouquet turning into sage, fruit and vanilla notes. In the mouth: complex, minerals, full-bodied, dinamic and with an acidic aftertaste wich enhances its aromatic quality.

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LECORGNE ROSATO

le corgne rosato

Grapes: 40% Sangiovese, 30% Pinot Nero, 30% Merlot

Altitude of Vines: 350-700m a.s.l.

Exposure: North-South

Training System: Spurred Cordon

WINE-MAKING AND AGEING
Production: 6,000 kilos per hectare
Harvest: Hand-picked in crates in September
Fermentation: After soft pressing, on-skins maceration for 24 hours at 10C. The free-run juice is then separated from the must, and spontaneous fermentation takes place for around 20 days, temperature controlled to stay below 18C. Ageing: Minimum 6 months in stainless steel, and minimum 2 months in the bottle.

TASTING NOTES
Colour: Pale, grapefruit pink, turning coppery
Nose: Delicate floral notes with slight hints of clove
Palate: Enjoyable for its balance, persistence and well integrated acidity.

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LECORGNE GRAPPA

le corgne grappa

A young grappa distilled purely from the fresh pomace of our own white grapes: Trebbiano Spoletino, Viognier and Sauvignon Blanc.

Our master distiller gives his personal attention to the careful, non-continuous distillation from beginning to end.

Elegant and delicate,the nose opens with a sweet floral bouquet, rich and harmonious, signalling its infinite complexity.

On the palate, there is surprising balance, with the confirmation of the olfactory sensations, before an enjoyable, persistent finish.

For these rare qualities, our grappa was awarded the only Gold Medal given to Italy at the Brussels World Championship.

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