At Le Tolfe we are proud of our traditional organic farming, producing Chianti Colli Senese and Riserva wines as well as grappa and extra-virgin olive oil. These are always highly popular with our guests, and are also exported internationally. Tastings can be arranged, with our oenologist. The grape harvest, or vendemmia, in September offers an opportunity to see work in the fields and cellars. Later, in November, olive-picking and the pressing of new extra-virgin olive oil plays a central role in life at Le Tolfe. In these periods we also offer seasonal meals that celebrate the rich flavours and the many health benefits of extra-virgin olive oil.
Chianti Colli Senesi
Intense ruby red colour. Initial aroma of ripe cherry and blackberry, then dried brushwood flowers. Well-balanced with hints of chocolate and spices. Long, persisting structure, grape tannins and oak flavours are strong but well-balanced.
Harvest: Hand picked end September, with selection of grapes.
Vinification: Fermented in concrete at max 30C.15 day maceration period.
Aging: (2 years total) occurs partly in concrete tanks and partly in 500L French oak tonneaux (for a duration of 8 – 10 months).
Chianti Colli Senesi
80% Sangiovese, 20% Canaiolo, Colorino and Ciliegiolo
Intense, bright, ruby red colour. Complex aroma with fresh berry fruit characteristics with a hint of violet. Moderate acidity and tannins, with the sharp Sangiovese softened by the other varietals. Good persistence with a predominance of woodland berries.
Harvest: Hand picked mid September for Canaiolo and Colorino, late September for Sangiovese.
Vinification: Fermented in concrete tanks at max. 30C. Maceration lasts 7 days for Canaiolo and Colorino, 10 days for Sangiovese.
Rose-pink in colour with shades of cherry red. Aroma is predominantly fruity with strong fragrances of raspberry, cherry and peach, and a hint of rose petal. A definite freshness in taste with a good perception of acidity and a delicate flavour of fruit.
Harvest: Hand picked and selected in mid to end September.
Vinification: After a very short (2 – 4 hours) contact with the skins, it is fermented in concrete at max 30C.
Grappa made from a pomace of Sangiovese and Canaiolo grapes
A rich aroma of unusual scents and intense fragrances. Intense taste, very harmoniously balanced, round, with slightly fruity final sensations.
System of distillation: Discontinuous in baine marie.
Organic Extra Virgin Olive Oil
Frantoio, Leccino, Moraiolo, Pendolino cultivars
Green, fresh olive fragrance with artichoke flavours. Fruity and elegant with piquant notes.
Harvest: Hand picked at the optimum point of maturation, usually in mid to late November.
Extraction: Continuous cold pressing and centrifugal through decanter.