Wines

A single varietal Syrah, matured for 24 months, which represents the union between history and territory. Only the very best grapes are selected from the Estate’s highest altitude, low yield vineyard marked by gravelly soil with a good skeletal content. Limited, numbered edition.

An organic wine produced in a vineyard worked with draft horses, which marks another step towards sustainability. Thanks to the lower ground compression exerted by the hooves the soil is more oxingen-rich, hydrated, and rich in microorganisms. “Nitrito” means “neigh”, the sound of the horse that echoes in the countryside almost as a greeting, a companion to the workers in the vineyards.

Lamelle was the first white wine produced by the estate. The metamorphic origin of the soil, rich in seashell fossils, allows it to express at its best all its complexity and acidity.

A pure Chardonnay, fresh, fruity, balanced, and endlessly enjoyable.

Lamelle is born in the heart of our vineyards, where the metamorphic soil, rich in fossilized seashells, gives it unique freshness and vitality.

With the new vintage, receive the exclusive Vendemmia 2025 T-shirt as a gift.

Il Borro Chardonnay is proof of the company philosophy applied to a monovarietal, of the aim of obtaining the highest expression from a single grape variety by giving it the most characteristic feature of the greatest wines of Il Borro, where elegance and refinement come together with a great structure.

Lamelle was the first white wine produced by the estate. The metamorphic origin of the soil, rich in seashell fossils, allows it to express at its best all its complexity and acidity.

A wine which combines experience and winemaking research. Vinification off the skins of the best early-harvested Sangiovese grapes. The vineyard’s good exposure, major variations in day and night temperatures and slow ripening ensure freshness, good acidity and the right sugar content.

Selection of the best clusters of Sangiovese grapes, hand-harvested in crates and manually hung up to dry. After 3 months, the grapes are gently pressed, and the must obtained is decanted into oak and chestnut wood kegs, where it ferments and ages for at least 5 years.