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
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
Consolare
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
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
Rubro
  • Terroir
    Clayey hills, sedimentary with shingles.
  • Varietals
    Grechetto (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
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
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
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
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.