A wonderful Tuscan Sangiovese is of an intense red color with a deep shade towards black. It has sweet scents of mature fruits with a mark of cacao and licorice, opening up more with time. On the palate, there is a good concentration of sweet tannins, providing a full mouthfeel with a long persistence with delicious red fruits, cedar notes and spice.
When Luigi Brunetti was 14 years old he left his small village in Calabria and enrolled in the famous hotel school at Castel Fusano, near Rome. This school offered keen young students the opportunity to introduce themselves into the working world of the restaurant business. Thanks to his thirst for action he obtained excellent results and the young Luigi went to work in the best restaurants in Italy, Switzerland, Spain, France on the Côte d'Azur, England and finally Germany where he stayed for 25 years. During this time, he founded his critically acclaimed restaurant at Neu Isenburg on the outskirts of Frankfurt.
Luigi met his wife Elisabetta during one of his sojourns back to Calabria and they married and had three children— Leonardo, Francesca and Natalino. With the dream of returning to Italy and after passing many summer holidays on the coast in Tuscany, Luigi and Elisabetta decided to purchase the farm and property just one mile from the beautiful coast in Cecina. Elisabetta and Luigi originally intended to build only their home, wine cellars and the farm buildings, but his love for hospitality and his desire to combine the delicious Tuscan cuisine with his own farm produce and the fruit of the sea, gave origin to the idea of farm holidays, thus was born the Agri-hotel Elisabetta.
The estate of Elisabetta is today a full family affair. All three children work in the operation, including spouses and their own children. The estate is a full working farm, cantina and vineyard with a beautiful modern frantoio. The agri-hotel is open from spring to late fall.
Winery/Producer: Azienda Agricola Elisabetta
Grape(s): 90% Sangiovese, 10% Colorino
Style: Red, dry
Origin: Toscana, Tuscany, Italy
Vinification: The grapes are hand-harvested, destemmed, macerated, and pressed. The must is fermented in temperature controlled stainless steel tanks for 10 days.
Aging: Aged in small French oak barrels for 18 months.
% ABV: 14%