Red Wines

The particularity of the land and the nearness to the sea give to Sangiovese, Syrah and Cabernet Sauvignon grapes all the vigour. The vintage starts in the beginning of September in two phases: the less mature grapes are selected and placed in small steel tanks for the carbonic maceration; the grapes are harvested at the moment of their physiological maturity and after the removal of grape stalks, will be performed the traditional maceration. At the moment of the drawing off wine from the vat, the wines are mixed together, thus the malolactic fermentation can immediately begin. In March will be performed a first leakage and the stabilization. Then the wine will refine until May in the bottle. It is a wine of medium to high body with character, of a flaming ruby-red colour, fruity and persistent scents. 

After the maturation under the sun of the Maremma of the vines, Cabernet Sauvignon, Merlot and Sangiovese together create a type of wine, ideal for the aging of 12 months in French durmast barriques. 
Brunetti is a wine of an intense colour with elevated structure and body. 
During the aging, the wine develops particular organoleptic characteristics like an intense bouquet with cherry and plum scents as well as a light nuance of liquorice.

Cabernet Sauvignon, Cabernet Franc, Merlot, the Maremma gives to these vines an evident and unique taste, originating from the richness of the soil, from the always shining sun reflecting in the sea. The vintage takes place in the second half of September with the harvest of Merlot grapes and is extended until the second week of october with the harvest of Cabernet Franc and afterwards with Cabernet Sauvignon.
Le Marze is of an intense red colour with a deep shade towards black and has sweet scents of mature fruits with a mark of cacao and liquorice, opening with the time. At the palate there is a good concentration of sweet tannins that are not making the wine harder, but make him fuller with a long persistence.

Rosé

The vines composing this wine are the same as used for the Aulo Rosso. The difference is that after a few hours the marcs are in contact with the must, a draining will be performed, thus part of the liquid will be removed without the marcs. The obtained must then ferment after a static clarifying with controlled temperature. In this way it is possible to obtain a wine rich of the typical Maremma scents. 
The wine has a very vivid rose-colour with light violaceous shades. The scents are at first impact floral with agreeable scents of ripe fruits like blackberries and raspberries. On the palate is not immediately noticed the high acidity, but an agreeable sensation of delicacy that seems to be nearly sweet. In the ending, the joviality of the wine does express best the well balanced and well-bodied acid vein. 

White Wine

The Chardonnay grapes composing this wine start the ripening phase in the second half of August. They are intentionally taken over their physiological maturation in order to obtain a more complex product. The grapes are harvested in boxes at the beginning of September. The stalk is removed from the grapes and then the grapes will be pressed softly. Then will be performed the clarifying and the wine will ferment by controlled temperature. At the end of the fermentation process the wine will remain on the dregs, taking care to move them, in order to obtain a more complex product. The bottling takes place around the end of March and the wine will the refine until May in the bottle. 
Le Marze has a vivid yellow colour, sweet scents with fragrances of from the freshness of an apple to acacia honey. An agreeable well-balanced and fascinating taste that gives to the wine a certain importance.

This type of vine has always been cultivated along the Tuscan coast. It takes from the hot and dry climate all the richness that allows obtaining long-lived wines with an agreeable fragrance of fruit and flowers.
The Vermentino vineyards of the Brunetti winery are those nearer to the sea. When the grapes start to get a brownish colour, we are constantly controlling the maturation in order to guarantee a complete maturity. This is done in order to confer to the wine all the typical scents and tastes of the Vermentino.
The grape harvesting is performed by hand. Subsequently, the grapes are softly pressed without removing the stalks. After a short settling time, the wine ferments by controlled temperature.
The bottling takes place at the beginning of the year, to keep best the variety of all the fragrances.
The colour has straw yellow reflexes with sweet scents, recalling honey. At the palate the wine conserves a good acidity and an agreeable structure. 

After the maceration of the Aulo grapes, at the drawing off, the vines are softly pressed. Right after the processing of the grapes, the marc is immediately carried to the place of distillation.
Then it has to rest for a few months in steel tanks. As soon as the product is amalgamated, it is cut and bottled for further refining in the bottle. After a few months of refining, a well-balanced product is obtained.
It has a perfectly limpid aspect. The smell of the marc fragrances is mixed with the vines and dry fruit. At the palate one can taste a fusion of aromas pervading the mouth, recalling syrup fruits and an agreeable soft taste. 

Extravergine Olive Oil