• Fruity & penetrating
  • Hints of cherry & berries
  • A distinctive taste

Etruscan Wine

 

Silvottone Red Wine

Silvottone Red Wine is produced in the famous region of Montecucco DOC. The grapevines are grown on the slopes of the ancient hiiltop town of Rusellae, once cultivated by the Etruscans, only one bottle of wine per vine is produced, with a judicious pruning during the winter, when the vines are dormant, together with the stripping out of excess bunches of grapes at the beginning of the summer allow the concentration of the aroma, flavour and varietal character, thus resulting in a high-quality wine. Silvottone is a wine to accompany red meats, game and cheeses.

 

Ottonelli Red Wine

Ottonelli Red Wine combines the typical taste of Sangiovese to the intense fruitness of Cabernet Sauvignon in a unique expression of the Montecucco territory. It is a excellent wine to accompany all the dishes of the Maremman tradition. It maintains a fragrance that evokes the typical fresh character of the grapes.

 

Reserve Red

Reserve Red is obtained from the distillation of our fresh Sangiovese and Cabernet Sauvignon marc.

 

Grappa Silvottone White Wine

Grappa Silvottone White Wine is obtained from the distillation of our fresh Sangiovese and Cabernet Sauvignon marc.

  

Etruscan Olive Oil

Extra virgin olive oil, also called “green gold” is another important product of Tuscany, the quality of the oil depends on such factors as the morphological characteristics of the soil, the exposure of the fields, the pruning of the plants – which takes place at least once every two years, the hand picking, and the pressing

 

Muschi Alti Extra Virgin Olive Oil is a cold pressed unfiltered oil that retains its flavour and contains natural antioxidants that help prevent oil oxidation, thus keeping it from going rancid. It is obtained from three types of olives cultivated in Muschi Alti’s olive groves, 50% Frantoio, 30% Moraiolo, and 20% Leccino. Frantoio is native to Tuscany but has spread throughout the Italian peninsula. It produces an extreamely fine, agreeable and aromatic oil.

 

Moraiolo, and Leccino varietals also make a flavourful oil and have a long endurance to temperature and weather fluctuations. The olives are hand picked, because hand picking allows them us to harvest them at the right ripening time which varies from variety to variety, between the end of October and the beginning of December, It is very expensive but necessary in order to have excellent results. The cold pressing, which takes place within 24-36 hours of harvesting, helps maintain all the flavours which would otherwise be spoilt by higher temperatures. Of course, pressing using higer temperatures means more oil, but of an inferior quality.