Situated in a wine growing area, Massimo Ciarcia’s Winery and Olive Estate has a cellar where the grapes are worked and in which, via modern machinery, the wine is bottled with a part of the production first destined for aging in oak barriques.

Under the careful and patient family management, the combination of rigorous grape selection, modern wine processing methods, aging and bottling, has proven to result in the production of intense wines at a high quality level.

At the top of the list is Poggio Regio obtained from Sangiovese and Cabernet Sauvignon grapes, aged in French Oak for a period of one year. It is a Tuscan Red and has an intense and persistent flavour with a touch of mature fruit, vanilla and spices.

Included in Massimo Ciarcia’s production is another wine worthy of note, a semibarriccato red, Le Carraie, resulting from the wine-making of Sangiovese and Montepulciano grapes.

La Cappella Red, a traditionally simple wine, is particularly adapted to accompany local tuscan cuisine.

The only white lable produced by the Ciarcia family, La Cappella White, is obtained from Trebbiano and Vermentino grapes which are indicated for seafood and white meat dishes.

• Clicking on the bottles below will give a detailed description of each label