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Tel: +39 0575 69261
Indirizzo: Case sparse Centoia 52/A, 52044 Cortona (AR)
Aperta da Lunedì a Venerdì

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Tel:+39 055 23595
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Email:info@santacristina1946.it

Specialita

Capsula Viola 2013

Caratteristiche Vino
Classificazione: 
Table wine.
Grado Alcolico: 
11% vol.
Uvaggio: 
50% Trebbiano, 35% Pinot Grigio, 15% Chardonnay.
Note degustative: 
A light straw yellow in color, the aromas are intense and fruity with notes of bananas and peaches and a light touch of citrus fruit. The palate is both supple and crisp with a subtle vein of acidity which increases the wine’s drinking pleasure, and the finish and aftertaste are savory and fruity.
Scheda Prodotto
Video Prodotto: 

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Clima: 
From the climatic point of view, the 2013 vintage was characterized by abundant winter and spring rainfall. The bud burst took place ten to fifteen days later than in other recent vintages , and the growth and development of the vines was rather uneven, as were the flowering and bud set, all due to rains which favored the appearance and spread of fungal diseases. The climate of the growing season required a notable commitment of time and effort to check damaging vine diseases. The summer months were characterized by scarce rainfall and, in general, by mild temperatures. The harvesting of the grapes for Capsula Viola began with Pinot Grigio in early August and continued throughout the month of September with the picking of Trebbiano. The harvested grapes were healthy and of good quality.
Vinificazione: 
The three grape varieties were picked separately and the wines blended afterwards. The harvested grapes were destemmed and then given a soft pressing. The must was chilled to a temperature of 46° Fahrenheit (8° centigrade) to assist a natural settling of the impurities. The wine was then racked into temperature-controlled stainless steel tanks where it fermented at temperatures held to a maximum of 59° Fahrenheit (15° centigrade); after a period of repose in stainless steel tanks at a temperature of 41° Fahrenheit (5° centigrade), the wine was filtered and then bottled at 11° alcohol - at the beginning of January.
Dati storici: 
This wine was first produced in 1980 as part of project which, ten years earlier, had joined together Antinori and other major Tuscan producers such as Frescobaldi, Ruffino, and Ricasoli. Together they formed the nucleus of the Galestro Wine Consortium, whose name derives from the typical soil (rocky but friable) of the Chianti Classico production zone. In those years, to improve the quality of Chianti Classico, it was necessary to reduce the percentage of white grapes utilized in the blend, a step which posed the problem of how to use an important native varietal such as Trebbiano, which would have disappeared from the standard Chianti Classico blend. It was instead used for a new white wine. The success of the wine was very important for the zone – had the Trebbiano grapes not found a valid alternative for their use it would have been very difficult for the growers of the zone to vote, as they did, the revision of the Chianti Classico appellation rules. Capsula Viola left the Galestro appellation in 2002 with the addition to the blend of other white grape varieties grown on the firm’s estates.

Vin Santo Santa Cristina

Caratteristiche Vino
Classificazione: 
Vin Santo della Valdichiana DOC
Grado Alcolico: 
17% vol.
Uvaggio: 
Trebbiano toscano and Malvasia
Note degustative: 
Color: an intense yellow with amber highlights. Aroma: notes of toasted hazelnuts, hay, dried figs, and dried apples. Flavor: full-bodied and long, initially with intense honeyed sensations which then evolve towards notes of hazelnuts, dried fruit, and chestnut flour.
Scheda Prodotto
Video Prodotto: 

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Clima: 
After a winter of normal temperatures, spring was generally characterized by very variable weather including periods of cool temperatures and frequent rainfall which lasted until late June. This weather pattern, above all the significant drops in temperature, caused a delay in flowering and bud set. Climatic conditions then improved, giving way to favorable weather which lasted throughout the summer. Ripening, accordingly, continued at a regular pace, well within the traditional parameters for the season. Picking of the grapes to be used for the Vinsanto began in mid-September.
Vinificazione: 
The grapes, prevalently Malvasia and Trebbiano, sourced from vineyards adjacent to the La Braccesca estate, were regularly monitored and then picked in sequence on the basis of the ripeness level of the various vineyard parcels. The harvest began during the second week of September and finished at the end of the month. The grapes were picked into the cases to be used for their drying in order to maintain the bunches as whole as possible, without damaging skin breakage, avoiding the traditional practice of transferring the grapes from the cases to the drying mats. At the end of drying process, which lasted five months, the grape bunches, very rich in sugar, were softly pressed and their must put into the oak barrels where it was to ferment. The fermentation, which stopped when the wine reached 17° of alcohol along with its residual sugar, was assisted by the “madre”, a gelatinuous, yeast-rich residue from former vintages in the Valdichiana, and by yeasts carefully selected for this type of very sweet must. After an aging period which lasted over two years, the wine was bottled, at an alcohol level of 17°, in October of 2011.
Dati storici: 
The first vintage of Santa Cristina was produced in 1946 by Marquis Niccolò Antinori. Over the years Santa Cristina has become a reference point for connoisseurs and wine lovers, along with a more general public, thanks to the constant quality commitment of the house. The care and attention which have always been shown in the vineyard and cellar work have been the stimulus for further innovation and for measuring the firm’s winemaking capabilities with both native and international grape varieties, thereby creating an entire family of different products which are nonetheless distinguished by a common style, the fruit of the indissoluble links between the vineyard, the terroir, and the human element in the winemaking. The classic Santa Cristina red wine, the initial wine of the line, has subsequently been joined by Santa Cristina Bianco, Santa Cristina Rosato, and Santa Cristina Le Mastrelle. These, along with Campogrande and Cipresse, together with other specialties such as the Santa Cristina extra virgin olive oil, Donato, and the Santa Cristina Grappa, represent a new phase in a long viticultural tradition.

Capsula Viola 2010

Caratteristiche Vino
Classificazione: 
Toscana IGT
Grado Alcolico: 
10 % Vol.
Uvaggio: 
85% Trebbiano, 15% other white grape varieties
Note degustative: 
Straw yellow with light green highlights, the wine shows acacia flowers and citrus fruit on the nose along with white peaches and tropical fruit. On the palate it is light, low in alcohol, lively and with a pleasurable acidity. The aftertaste is floral and fruity.
Scheda Prodotto
Clima: 
We can define 2010 as a vintage marked, on the whole, by cool weather during the growing season. Winter was cold and rainy with frequent drops in temperature. The spring was marked by twenty different days of abundant rainfall between mid-April and late June which gave much vigor to the development of the vegetation, despite a sharp mid-May fall in temperatures. Rain ceased during the last part of June, however, and the entire month of July saw warm and sunny weather which favored a color change which arrived during the normal period of the vine cycle. August, instead, was rainy, damp, and cool, weather which slowed down the ripening of the grapes and delayed the beginning of picking for approximately a week and a half. Good weather returned in September and October and allowed an optimal organization of the picking operations, thanks as well to the dedicated, tireless vineyard work during the development of vine vegetation. In difficult vintages such as 2010 this is an important factor for balance in the grapes and quality in the wines.
Vinificazione: 
The three grapes varieties used for Santa Cristina Bianco come from vineyards selected for their micro-climate, quite cool for Tuscany, and the pruning of the vineyards is done with an eye both to the growth of vegetation and the shading of the grapes, both major factors in the development of aroma and acidity. The grapes are given a delicate pressing immediately after picking and the must separated from the skins and the seeds of the pulp. Fermentation takes place in an atmosphere with a drastic reduction of the presence of oxygen and at low temperatures (around 59° Fahrenheit or 15° centigrade) in order to insure both the maximum freshness of this Capsula Viola and a significant aromatic gamut. After fermentation, the wine is maintained at very low temperatures (a maximum of 41° Fahrenheit, or 5° centigrade) to conserve the important fragrance of its aromas. The first lots of the wine, at 10° alcohol, began to be bottled in December of 2010.
Dati storici: 
This wine was produced for the first time in 1980 as part of a project which, ten years earlier, had brought together Marchesi Antinori and such important Tuscan producers as Frescobaldi, Ruffino, and Ricasoli. These houses created the Consortium for Galestro Wine, which took its name – “galestro” - from the typical stones of the Chianti Classico soil, flaky in consistence and a calcareous clay in composition. This was a period in which, to improve the quality of Chianti Classico, producers sought to reduce the quantity of white grapes used in the blend, a decision which posed the problem of what to do with the significant plantings of the major native white grape, Trebbiano, headed for elimination in the revised Chianti Classico blend. The grapes, instead, were used for Galestro, the new white wine created for the occasion. The success of the wine was an important step for Chianti Classico, offering a new use for Trebbiano and facilitating the approval of new rules – which drastically reduced the white grapes – for the Chianti Classico blend and the creation of the Chianti DOCG appellation. Capsula Viola left the Galestro consortium and name with the 2002 vintage when new and different white grape varieties were added to the wine’s composition.

Santa Cristina Extra Virgin Olive Oil

Caratteristiche Vino
Classificazione: 
Extra Virgin Olive Oil
Note degustative: 
This oil has a bright green color and a fruity flavor. It is perfect for using uncooked as a dressing, embodies an optimal structure and balance, and has a characteristic spicy note in the finish.
Scheda Prodotto
Video Prodotto: 

 

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Descrizione Videodegustazione: 
Chiara Cattaneo, winemaker. This oil tasting refers to 2009 production.
Clima: 
Both the favorable springtime temperatures and the plentiful availability of water allowed normal plant sprouting, even if it occurred slightly ahead of time when compared with the average in preceding years. This prepared the way for guaranteeing optimal conditions of flowering and fruit setting. The rains which came down during the early summer months allowed the plants to maintain a good vegetative balance even during the hot month of August, thus encouraging an excellent ripening of the fruit. The fluctuations between daytime and nighttime temperatures allowed a gradual maturation of the olives, which were therefore healthy and showed high qualitative potential when they were picked. The climate remained stable throughout the period of harvesting, and through the first ten days of September.
Vinificazione: 
Italian Extra Virgin Olive Oil is typically used in Tuscany both for food preparation and for dressing raw or cooked vegetables. Santa Cristina is an Extra Virgin oil, which means it has an acidity content of less than 0.8%; on the scale of oil quality, this means that Extra Virgin oil represents the top of the line with respect to its nutritional characteristics. It is obtained by cold pressing of different varieties of olives which are harvested at the moment of perfect ripeness.
Dati storici: 
The "classic" Santa Cristina was first produced in 1946 by Marquis Niccolò Antinori, the father of Marquis Piero. Over 60 years after its birth, the constant efforts taken to ensure the best quality possible have made Santa Cristina a point of reference on the Italian wine-making scene. The dedication and research in the interest of continuous innovation have, since 2009, given life to a family of products, a part of which is the Extra Virgin Olive Oil.

Santa Cristina Donato fortified wine

Caratteristiche Vino
Classificazione: 
Dessert wine
Scheda Prodotto
Video Prodotto: 

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Descrizione Videodegustazione: 
Chiara Cattaneo, winemaker. This wine tasting refers to 2009 production.
Dati storici: 
'Donato degli Antinori' is principally made from trebbiano grapes with a small quantity of malvasia grapes. Concentrated must and alcohol is added to the carefully- selected wine. During the long ageing period in 50-200 litre barrels the wine acquires its typical features: bright colour, vibrant aromas of dried fruit and oak, and a smooth, pleasantly sweet flavour. In Tuscany this wine is traditionally served at the end of the meal with almond biscuits called cantuccini. Donato degli Antinori (Florence 1701 - Rome 1786), nephew of Pope Clement XII, lived most of his life in Rome, working at the Vatican where he was honoured with important positions and offices. The wine label shows an extract from a letter written by Donato on 6th March 1729 to his cousin Niccolò Antinori, expressing the thanks and gratitude of Pope Clement XII for the wines sent from Florence, especially an excellent sweet wine.

Santa Cristina Grappa

Caratteristiche Vino
Classificazione: 
Grappa di Merlot
Grado Alcolico: 
42° Vol.
Scheda Prodotto
Video Prodotto: 

 

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Descrizione Videodegustazione: 
Chiara Cattaneo, winemaker. This wine tasting refers to 2009 production.
Dati storici: 
This grappa is the result of a precise steam-distillation process, using the pomace and skins of Merlot grapes originating from the Le Maestrelle Vineyard in the heart of Tuscany. Only carefully chosen Merlot grapes are used in order to obtain pomace of the highest quality possible. After emptying the vats (the process of drawing off the lees) and pressing the grapes, the fermented pomace is taken to the distillery. According to tradition, the distillation process is completed by steam-method in order to guarantee that the pomace properly acquires the typical characteristics of alcohol-content and completely releases its aromatic substances. This procedure makes it possible for the grappa to best express the characteristic qualities of the grapes from which it is made. It thus bestows on the Santa Cristina grappa a fruity, pleasant, and well-rounded aroma, and a delicate taste, which, however, ends with a persistent finish. Alcohol: 42°C