Wines
Wines
Respecting the will of Mr. Franco Todini, our winery’s main production is focused on typical varieties of our territory like the "Grechetto" or "Sangiovese" grapes and to those we also blend in international wines such as Viognier, Chardonnay, Cabernet Sauvignon and Merlot, delivering to our bottles a unique delightful and elegant taste.
"Consolare" e "Laudato" are the new wine-labels of Cantina Todini, born to pay homage to the territory and to the founder Franco Todini. These wines are the result of the blend between autochthonous and international varieties, which confers to those wines many shades of italian typicality, beauty, culture and style.
Our farming is integrated and has a low impact on the land, the selection of the grapes is effectuated right in the vineyards and the harvest is done manually every year.
The winery is surrounded by the Cantina’s own vineyards, this is a perfect condition for the harvesting process, in fact the vintagers, due to the proximity, are capable of delivering the grapes in very few minutes.
The winemaking happens directly in the winery using only the best parcels and it’s made by "uvaggio" (blending different grapes varietis during the pressing) or by "blend" (mixing wines before the bottling).
Consolare
- Terroir
Clayey hills, sedimentary with shingles. - Varietals
Sangiovese, Cabernet Sauvignon, Merlot. - Winemaking
Fermentation between 23°c and 28°c in stainless tanks. Malolactic fermentation completely done in stainless tanks. - Aging
12/15 months in french durmast barriques or tonneaux. - Refining
6/8 months in bottle - Characteristics
Intense ruby red. Herbs aromas with notes of pepper and rosemary. In the glass releases flavors of berries, currant and blueberry above all. Final notes of vanilla and cocoa - Food pairing
Pigeons on the skewer, game and braised meat
Laudato
- Terroir
Clayey hills, sedimentary. - Varietals
Grechetto (max. 70% ), international varieties. - Winemaking
The grape-clusters are hand-picked, and after a careful selection, are crushed and immediately skinned. The must is cold-decanted. Fermentation in stainless tank. A total of 10% blend of grapes is macerated with their skin for 16 hours and then fermented in new french durmast barriques. - Refining
4 months in bottle. - Characteristics
Straw yellow with golden reflections, shiny. Notes of citrus fruit, yellow peach and pineapple. Flavors of hay and sweet spices, fully developed bouquet. The initial acidity turns into an harmonious softness. Full taste, balanced and fulfilling. - Food pairing
Zafron risotto.
Bianco del Cavaliere
- Terroir
Clayey hills 300 msl altitude, sedimentary. - Varietals
Grechetto (max 60%), international varieties. - Winemaking
The grape-clusters are soft-crushed and immediately skinned. Static decantation. Fermentation in stainless tank. Selected yeasts. 10%/15% of the wine is cold -macerated and 5% comes through carbonic maceration. - Refining
2 months in bottle. - Characteristics
Straw yellow, complex aroma, sharp with open freshness on the palate, lingering and persistent. Well structured. - Food pairing
Appetizers, sauced fish and seafood, elaborate pasta dishes and white meat.
Rubro
- Terroir
Clayey hills, sedimentary with shingles. - Varietals
San Giovese (min 60%), international varieties. - Winemaking
12/15 days maceration. Various adjustments and a 20% dehydration in the initial phase. Fermentation in stainless tanks (25°c). Malolactic fermentation completely carried out in stainless tanks. - Aging
- Refining
4 months in bottle. - Characteristics
Intense ruby red, warm and full. Flavor of berries. Light notes of wood with dense tannins. Everlasting, solid and powerful. - Food pairing
Grilled meat, roasted meat, game and braised meat.
Grechetto di Todi
- Terroir
Clayey hill 300msl altitude, sedimentary. - Varietals
Grechetto 100% - Winemaking
Soft pressing of the whole grapes. Immediate skinning. Static cold decantation for the purification of the must. 12 days fermentation (max 18°c) in stainless tank. Selected varietal yeasts. - Refining
In bottle for a short time. - Characteristics
Yellow with emerald reflections. Typical fine fruity flavor. Soft and delicate on the palate. - Food pairing
Raw seafood, fine appetizers, fish and vegetables courses, elaborate pasta dishes and white meat.
Sangiovese di Todi
- Terroir
Volcanic hills, sedimentary with shingles. - Varietals
Sangiovese 100% - Winemaking
Grapes are macerated with their skin for 6/8 days. Various adjustments and dehydration in the initial phase. Alcoholic fermentation in stainless tank (25°c). Malolactic fermentation completely carried out in stainless. Selected varietal yeasts. - Refining
In bottle for a short time. - Characteristics
Ruby red with mauvish reflections. Flavor of ripe berries (currant, blackberry) with light notes of vanilla. Delicate on the palate, with medium body and a tannic final touch. - Food pairing
White or red meat, elaborate pasta dishes.
Chardonnay
- Terroir
Volcanic hills, 300msl altitude, sedimentary with shingles. - Varietals
Chardonnay 100% - Winemaking
Soft pressing of the whole grapes. Part of the grapes is macerated on the skins for 6 hours, then skinned, decanted, and inoculated with selected yeasts. The fermentation (16°c) takes around 10/12 days. The wine is then filtered and stocked in stainless tanks until the bottling. - Refining
In bottle for a short time. - Characteristics
Straw yellow. Intense notes of tropical fruit (banana, pineapple) and almond paste. Intense flavor, full and soft. - Food pairing
Cheese, fish, seafood, white meat and pasta dishes.
Merlot
- Terroir
Volcanic hills, sedimentary with shingles. - Varietals
Merlot 100% - Winemaking
25°c fermentation for 6 days. After the racking, the fermentation is completed in stainless tanks. - Aging
Light aging of part of the wine in french durmast barriques. - Refining
After a short decation, malolactic fermentation happens in a stainless tank then the wine is cleansed from the bigger dregs and decants for futher 5/6 months. - Characteristics
Deep, silky ruby red. Elegant taste to the palate with wild berries aroma. Cherries and ripe blueberries notes. - Food pairing
Elaborate dishes and grilled meat.
Nero della Cervara
- Terroir
Hilly volcanic terroir with sedimentary and rocky soil. - Varietals
Merlot 50%, Cabernet Sauvignon 25%, Cabernet Franc 25%. - Winemaking
12/15 days of maceration on the skins. Several racking and “bleed off” of about 20% of the wine in the beginning phase. Alcoholic fermentation at a controlled temperature (max 25°C) in stainless steel vats. Malolactic fermentation made in barrique. - Refining
12 months in the bottle. - Characteristics
Dark ruby color. Mature red fruit flavor with elegant scents of black pepper, tobacco and dry flowers. Full-bodied, tannic, smooth and elegant. - Food pairing
Suggested with grilled red meats, game, roasted and braised meats. Serving temperature: 20°/22°C
Alcohol: 13,5%.
(may vary according to vintage)