THE WINE

Toscana Rosso 'Futuro' by Colombaio di Cencio is made in the best vineyards of the winery in Loc. Cornia and Loc. Monticello, which grow at 450 meters above sea level. A red that looks to the 'Future' without forgetting the past and the great vinifications that have made the Gaiole in Chianti winery great over time. Obtained from 33% Merlot, 33% Cabernet Sauvignon, 33% French Cabernet, this blend gives life to an elegant red, with an authoritative tannic texture, vinified in steel and aged in large barrels and tonneaux for 24 months.

THE COMPANY

Colombaio di Cencio estate is located in Gaiole in Chianti, in the province of Siena, in the heart of the Chianti Classico, an area where wine growing has been rooted over the centuries since the time of the Etruscans. The company was founded in the early 1990s by Werner Ernest Wilhelm, an entrepreneur from Munich. He not only fell in love with the beauty of these places, but he sensed their considerable enological potential and with the creation of the cellar he started the production of solid Chianti Classico and a super Tuscan, the Colombaio di Cencio "" Futuro "", which became internationally famous. In 2018 the Wilhelm family put the estate up for sale, which was bought by Fontanafredda. The group, owned by Oscar Farinetti (founder of Eataly), includes several other wineries throughout Italy, from Friuli to Veneto, from the Langhe to Sicily.

The estate extends over 110 hectares of land, of which 25 are vineyards, with a modern cellar on three floors for a total of about 4,000 square meters, and a farmhouse with swimming pool. The vineyards are positioned from 280 to 480 meters above sea level, and are cultivated according to the sustainable agriculture regime. The main grape is naturally Sangiovese, which is flanked by Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot as well as Malvasia, Trebbiano and other white berried grapes. These are soils characterized by a high limestone stony and a lot of sandstone. These, combined with the particular microclimate and particularly favorable exposures, allow to obtain the best expression of Sangiovese. The grapes from different vineyards are vinified separately and aged mainly in large wooden barrels.