Producer: Simone Zemella
Region: Chianti Classico (Tuscany)
Topography: Very steep. Altitude between 350 & 650 m ASL
Grape Variety: Sangiovese, Syrah, Canaiolo, Trebbiano,
Malvasia, Moscato, Viognier
Harvest: 00% by hand, manual sorting
Age of Vines: 20 yrs
Soil: Mainly Schists and Sandy, few plots
with limestone
Surface Area: 188ha - 13.5ha Vineyard - 18ha olive grove
Climate: Cool for the appellation. Sangiovese
is picked between 1st and 15th October
Total Production: 40k bottles
Feature: Certified Organic since 1998 &
Certified Biodynamic since 2019
Sambrena Bianco IGT Toscana
50% Sangiovese, 20% Trebbiano, 20% Malvasia, 10% Moscato
Age of Vines: 20 year old vines
Appellation: IGT Toscana
Village: Greve in Chianti - Firenze - Tuscany
Soil: Clay and limestone
Harvest: By Hand
Elevation: 450 to 500 m asl
Altitude: North-East
Fermentation: Spontaneous fermentation
Yields: 6-7 T/ha
Production: 5k btls
Vinification & Aging: 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
Toscana Sangiovese Sambrena
100% Sangiovese
Age of Vines: 5 to 20 year old vines
Appellation: IGT Toscana
Village: Greve in Chianti - Firenze - Tuscany
Soil: Sandstone and Schist
Harvest: By Hand
Altitude: average of 500 m asl
Fermentation: Spontaneous fermentation
Yields: 40 hl/ha
Production: 5k bt
Vinification & Ageing: The grapes are handpicked around mid to end of September, to preserve the freshness. Spontaneous Fermentation with pied de cuve. About 30% whole bunches. 4-5 days of maceration then softly pressed. No sulfites added. Aged for 8-10 months in concrete egg tanks, stainless steel and ceramic vats on lees. Spontaneous MLF. No fining, wide filtration.
Sambrena Syrah IGT Toscana
100% Syrah
Age of Vines: 10 year old vines
Appellation: IGT Toscana
Village: Greve in Chianti - Firenze - Tuscany
Soil: Mainly schist + some clay
Harvest: By Hand
Altitude: 450 to 600m asl
Exposure: South-East
Fermentation: Spontaneous fermentation
Yields: 4-5 T/ha
Production: 5k bt
Vinification & Ageing: 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.
Chianti Classico Casa di Colombo
100% Sangiovese
Age of Vines: 20 year old vines
Appellation: IGT Toscana
Village: Greve in Chianti - Firenze - Tuscany
Soil: Sandstone
Harvest: By Hand
Altitude: average of 500 m asl
Fermentation: Spontaneous fermentation
Yields: 35 hl/ha
Vinification & Ageing: The grapes are handpicked and selected to ensure an accurate degree of maturation and a healthy state. Spontaneous Fermentation with Pied de cuve in stainless steel tanks. Extraction is done through pumpovers and punch downs. Total time of maceration
15-20 days. Spontaneous Malolactique Fermentation in stainless steel tanks. 16 months in 30 hl oak casks and ceramic jars (10%).
No fining, wide filtration.
Colli della Toscana Centrale Syrah Fonte Domini
100% Syrah
Age of Vines: 10-12 year old vines
Appellation: IGT Toscana
Village: Greve in Chianti - Firenze - Tuscany
Vineyard: Croci
Soil: Schist
Harvest: By Hand
Altitude: 550-600m
Exposure: South-East
Fermentation: Spontaneous fermentation
Yields: 5T/ha
Production: 4k bt
Vinification & Ageing: Organic and Biodynamic farming. Green manure and minimum tillage. Hand Picked. The grapes hand selected. Spontaneous Fermentation with Pied de cuve in stainless steel tanks. Whole bunches fermentation (30 to 50% stems). Extraction is done mainly through punch downs. Total time of maceration 20-30 days. Malolactic Fermentation in stainless steel tanks. 18 months in 30 hl oak casks and ceramic. Aging in bottles for at least 12 months.No fining, no filtration
Casa di Colombo Chianti Classico
100% Sangiovese
Age of Vines: 20 year old vines
Appellation: DOCG Chianti Classico
Village: Greve in Chianti - Firenze - Tuscany
Soil: Sandstone & Schist
Harvest: By Hand
Altitude: 450 to 550m asl
Exposure: Mainly West-South
Fermentation: Spontaneous fermentation
Yields: 5 T/ha
Production: 12k bt
Vinification & Aging: 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.
