BrandLand is an italian wine agency born with the aim of being a new bridge for top quality Italian wines reaching over to Asian markets. We are specialized in Italian wines, offering a portfolio of around 35 wineries from all Italian regions, with a big range of prices and styles. Brandland has been working on the Asian market since 2008, attending the most important events in the wine sector. We offer several services to our importer, such as selection of the wines, research of specific product, private labels, consolidation of italian orders, custom documents, contact with the producers, wine events and dinners, wineries visits, translation, vintage wines sale, investment opportunities. With our selection we hope to satisfy wine lover’s taste preferences and offer a good range of the Italian wine’s scenery. The high quality of our wines is well known and appreciated on Asian market. We are honoured to have received excellent ratings from Famous Wine Critics like Robert Parker and several awards on the International Competitions in Asia.
The Bocchino winery has evolved throughout nearly two centuries of growing the rows of vines that contour the hills of Santa Libera, Canelli, near Asti. Their roots are deeply set in the wine–making traditions of this corner of Piedmont. The Winery extends over about ten hectares. The vines are Guyot-trained and raised on sites prime for their exposure and microclimate, and cultivated by traditional methods, which produces grapes of high quality. The Company is member of the “Consorzio per la Tutela dell’Asti” and “Associazione Produttori Moscato d’Asti Associati”. It is also founder member of the “Associazione Produttori Moscato di Canelli”, whose principal aim is to promote cultivation of the classic and historic vine variety called “Moscato bianco di Canelli”
MOSCATO D’ASTI SORI’ DEI FIORI DOCG
NEBBIOLO D’ALBA DOCG L’AURELIO
BARBERA D’ASTI “ARDUINE”DOC
Barbera d’Asti Blincin
BARBERA D’ASTI BARBARIC
Grapes: Moscato 100% Yield: 70 hl/ha Area of production: best vineyards of the sorì (sunny slopes) of the hills around Canelli. Growing method: low guyot Altitude: 300 meters over the sea level Soil: marl- limestone Exposure: south South-west The fermentation, when blocked, reaches 5.5 alcohol degrees, with consequent residual sugar around 140-150g/liter. Deep straw yellow with golden shades. Foam compact and very persistent. Bouquet is very aromatic, recalling the flavours of the ripe grapes and the nutmegs; hints of sage and orange blossom. Taste is full and wide, sweet yet not sickening since it has well balanced acidity and effervescence. Alcohol gradation: 5.5% by vol
Grapes Variety: 100 % Nebbiolo Yield: 70 Hl/ha Area of production: Langhe Growing method: low guyot Altitude: 300 meters over the sea level Soil: red limestone Exposure: South-east Malolactic fermentation in oak barrels, ageing at least one year in stainless steel tanks. Further refinement in bottle for 6 months. Moderately deep ruby red, Spicy and ethereal bouquet, with hints of rose and violet. Tannic taste with structure and long persistence. Alchoolic gradation: 13,5 %
Grapes: Barbera 100% Yield: 70 Hl/ha Area of production: Moasca (AT) Growing method: low guyot Altitude: 300 meters over the sea level Soil: tan-sandstone Exposure: South-east Alcoholic fermentation at a controlled temperature of 24°; malolactic fermentation and refinement in bottle for 3 months. Deep ruby red with violet tones. Fruity bouquet. Simple, agreeable taste with medium persistence. Alchoolic gradation: 13 %
Grape variety: Barbera 100% Vinification: After the fermentation, the wine remains some more time macerating on the skins. Refinement of 2 years in tank and at least 6 months in bottle; the refinement ageing and malolactic fermentation develop in stainless steel tanks and for a short period in big barrels. Tasting notes: deep ruby red colour with garnet tones. Bouquet is very intense, vinous with strong hints of underbrush. It tends to become ethereal after a long ageing. Taste is wide, very full, a bit astringent thanks to its typical acidity. Good balance with tannins and long persistence. Alcohol gradation: 14.5%
Grapes: barbera 100% Area of production: best vineyards planted on red soils, on the hills of Moasca (AT) Growing method: low guyot Altitude: 300 meters over the sea level Soil: red limestone Exposure: South. After a careful thinning out to reduce the yield and enhance quality, the grapes are hand-picked and taken to the winery in baskets. They are immediately crushed and stored in special fermenting vats. Maturation 60% in French oak barriques, for one year. Bouquet is various and intense, with very spicy flavours, hints of plums and blackberries, with a pleasant taste of wood. Taste is very long, extremely persistent, slightly sourish, balanced wood. Alcohol gradation: 14.5%
The Azienda Agricola di Malte Wandel – Rio de Lupo – got its name after a small river running through a creek very near to the estate. The vineyard belongs to the mountain municipality of Loazzolo in the province of Asti and is situated in the heart of the Monferrato, one of the most famous North Italian wine regions in the Piedmont. Only some miles away visitors find the medieval town of Alba, being known worldwide as the centre of truffle business. The region is also the origin of the so called Piedmont cherry, a sweet delicacy when covered with chocolate. But for sure it is the wine production which dominates the region. Rio del Lupo as a long tradition in winemaking . We are committed to that tradition and enjoy the balance between preserved natural habitats and commercial activity. Vines cover 5 out of 15 hectares of land: refined, fertile soil, alternating with forests and deep ravines. Sun and wind provide for a unique microclimate. In the last three decades, the focus was solely on Bracchetto - and Moscato- grapes, very sweet and typical of the area. Since 2003 we have also planted Dolcetto. Three years later we pressed our first own dry red wine. The success encouraged us to try new things. In spring 2007, one hectare of Arneis and half a hectare Nebbiolo have been added —grapes for which we personally have a great fondness. These grapevines, although not traditionally grown on Rio del Lupo develop very well on the heavy, calcareous soil. Already the first vintages of our Monferrato Rosso and Monferrato Bianco, both dry and sweet, showed their potential. The year-round work in the vineyard is performed by an experienced, locally-based team of professional winemakers and the enologist Carlo Galliano. They implement our ideas of sustainability and careful handling of the plants reliably and with great expertise.
MONFERRATO BIANCO DOC
DOLCETTO D’ASTI DOC
MONFERRATO ROSSO DOC
grapes: Arneis 100% Vinification: After being pressed and vinificated using the most modern technologies in winemaking the still young wine has to ripen in large temperature controlled steel tanks until being ready to be filled into bottles which normally happens after five or six months. After being bottled it needs another twelve months of rest, until the wine has reached its special aroma and developed the typical bouquet of a light, easy and dry white wine with a wonderful fresh note. You can drink the wine fresh, but the wine will taste at its best if you leave it another year in the bottle. Indeed it can be drunk after a period of three or more years. Tasting notes: The wine is dry and only slightly perfumed and obviously not in the actual mainstream white wine league. Aromatic, round, accompanied by a little almond note the wine is easily digestible and recommended for the warm summer months. Alcohol: 12.5%
Grapes: dolcetto Vinification:After the grapes are pressed and worked out the wine-to-be ripens in large, temperature controlled steel tanks between five and six months. Before being bottled you can already enjoy its characteristic intensive and fresh fragrance with the typical almond note promising the pleasure of a wonderful wine. Tastng notes: bouquet of a strong, powerful and dry red wine. You will enjoy its individual and lively character, a combination of acid fruit, primarily cherries, and almond notes. Alcohol: 12.5%
Grapes: nebbiolo 100% Vinification:The Nebbiolo ripens in huge temperature controlled steel tanks up to two years before being bottled. When bottled it needs another 5 to 6 months of rest until it reaches its typical flavour and its special bouquet of an aromatic and dry red wine. Tasting notes: Its wonderfully soft almond note will make you think of truffles and bitter chocolate and a good tobacco. Alcohol: 13.5%
Le Formiche is a group of small wineries owners who decided to share their experience in order to find a new way to approach the modern and variegated world of wine. If compared to big wineries, our single members are like few little “ants� (in Italian le formiche indeed), and thanks to our labouriousness and commitment -the same that characterises these little insects- we find the strenght of will to work together and to offer our good quality products to the world-wide market. We offer two product lines: the first one includes a few very high-quality wines that we chose among small Piedmont wineries; the second one includes other wines, characterised by an extraordinarily convenient price/quality rate, that go under the label name of Le Formiche.
Moscato d’Asti DOCG
ROERO ARNEIS DOCG
NEBBIOLO D’ALBA DOC
Grapes: white moscato Vinification: fementation of drained must obtained from pressing takes place in stainless steel vats and its temperature is kept under control and maintained at around 15°-17° C. Malolactic fermentation does not occur at the end of this process. Wine is put into bottles at the end of the fermentation process in order to preserve its fragrance. Tasting notes: Round and oily wine with an unmistakable character. Colour is light straw. Aroma has evident notes of white fruit, sage, flowers and citrus fruit. Taste is round and powerful with an interesting fruity final touch. Alcohol: 5,5%
Grape variety: Arneis 100% Vinification: fermentation of drained must obtained from pressing takes place in stainless steel vats and its temperature is kept under control and maintained at around 15°-17°C. Malolactic fermentation does not occur. Ageing: stainless steel vats to refine on its fine lees for 6 months. Tasting notes: colour is light straw. Aroma gas enticing notes of pear, grapefruit and herbs which, after refinement in bottle, acquire citrus fruit tones. Taste is warm and smooth with a pleasant sapid and mineral aftertaste. Alcoholic gradation: from 12,5 % to 13,5% vol. Food pairings: excellent with seafood, fish dishes and starters.
Grape variety: Nebbiolo Vinification: stainless steel vats, using the floating hat technique, and grapes maceration lasts from 10 to 12 days. Fermentation temperature is kept under control and mantained at around 25°-27°C. Malolactic fermentation occurs at the end of the fermentation process and when raking has been completed. Tasting notes: austere, dry, fine wine. Colour is deep ruby red with garnet-red shades. It has sweet scents of violet, dog rose, aromatic herbs and sweet spices. Taste is dry and robust with a persistent final touch. Alcoholic gradation: from 13% to 14%, depending on the year.
Ruchè di Castagnaole Monferrato DOCG Grapes: ruchè Area: best vineyards of Vezza d’Alba and Alba. Vinification: at a controlled temperature of 27°C (80,6°F) in stainless steel tanks. Maceration of the skins lasts 7 days. The malolactic fermentation occurs after fermentation and at completed racking. Tasting notes: Soft, harmonious and very fruity flavor. The color is intense ruby red, the scent at the nose is of sweet rose, characteristic of this unique wine. Full tasted, full bodied and consistent persistence. Longevity: from 5 to 7 years. Alcohol: 13,5%
Barbera d’Asti DOCG
Barbaresco DOCG
BAROLO DOCG
Grape variety: Barbera Growth system: classic guyot system Vinification: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 8 to 10 days. Fermentation temperature is kept under control and maintained at around 25°-27°C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed. Tasting notes: full-bodied wine with a fine slightly sour hint. Colour is intense ruby red. Aroma has a hint of wild berries and cherry. Taste is fresh, harmonious, very delicate, but with an interesting sourness. Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year. Food pairings: good accompaniment to pasta dishes and not too elaborate meat dishes.
Grape variety: Nebbiolo Growth system: guyot system Vinificiation: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 10 to 12 days. Fermentation temperature is kept under control and maintained at around 28°-30° C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed. Tasting notes: aroma is an explosive mixture of fragrant sensations of rose and violet accompanied by fine notes of sweet spices and cocoa. Taste is robust with a lasting aftertaste. Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year.
Grape variety: Nebbiolo Vinification: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 13 to 17 days. Fermentation temperature is kept under control and maintained at around 28°-30° C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed. Tasting notes: full-bodied, austere, fine wine. Colour is intense garnet-red. Aroma has fragrant sensations of rose, violet and rhubarb that acquire spicy notes of black pepper and truffles with ageing. Taste is very robust, balanced with a very persistent final touch. Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year.
The Montalbera Wine Estate came into being at the beginning of the 20th century in an area covering parts of the municipalities of Grana, Castagnole Monferrato and Montemagno in the territory of the former Duchy of Montferrat, land of great expectations and promises. While it is difficult to trace the origins of this name, it almost certainly refers to the characteristic wooded landscape and gentle hills, which surround the estate. Around the mid-nineteen-eighties, the Enrico Riccardo Morando family, owners of the winery, started out on a policy of expansion, still in progress today, by acquiring neighbouring land and planting new vineyards, predominantly with the Ruché grape. Montalbera ranks amongst the most technologically advanced wineries in the world, it interprets with wisdom the “fruit” that the earth offers up in full respect of the local traditions going back a thousand years. The result of the winery’s growth allows us to state without exaggeration that roughly 55% of the Ruché di Castagnole Monferrato and roughly 12% of the Grignolino d’Asti “produced in the world” “springs forth” from the Montalbera di Castagnole wine cellars. Today Montalbera consists of two different wineries, the first in Castagnole Monferrato (Monferrato) of 130 hectares in a single lot recognised for its production of the “Red Prince of Monferrato” the indigenous Ruché, the second in Castiglione Tinella (Langhe), at the San Carlo estate, the birthplace of the head of the family, Mr. Enrico Riccardo Morando, of 15 hectares in a single lot given over to Moscato d’Asti production and other 2 hectares of Barolo Nebbiolo in the area of Castiglione Falletto (Barolo).
RUCHE’ 2.0 DOCG Grapes: 100% Ruché di Castagnole Monferrato Aging: Very brief aging in stainless steel tanks. Color : Bright ruby red, with intense pink reflections tending to purple. Nose: Of mild intensity but sublime elegant freshness. Wild strawberries persistence, and rose petals caught in the early morning. Slight hint of apricot and white peach on the front ripening stage. Palate: Fresh , elegant and harmonious , with nice acidity on the finish, due to a brief advance harvest to release more freshness. Alcohol : 12.5% Residual sugar: 6-7 g/liter
RUCHÉ DI CASTAGNOLE MONFERRATO DOCG La Tradizione
RUCHÉ DI CASTAGNOLE MONFERRATO DOCG L’Accento
RUCHÉ DI CASTAGNOLE M. DOCG L’Impronta Family Selection
Grape variety: 100% Ruché di Castagnole Monferrato. Vinification: traditional red method with pomace soaking 10-12 days in the must. Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned horizontally for at least 3 months. Longevity of 3 to 5 years. Colour: medium intensity ruby-red with slight violet reflections when young, tending to garnet after the first years in the bottle. Nose: intense, persistent, aromatic, fruity with hints of rose petals and violets in the first years, developing spicy notes over time. Palate: warm on the palate, harmonious, good body and balance, slightly tannic. Alcohol: from 13 to 14 degrees according to year.
L’ACCENTO was born by attentively and scrupulously analysing the Estate’s production and the positioning of the best vines, with a “small” blend of grapes dried on mats in thermo-sterilized rooms for 40-55 days, depending on the vintage: this gave birth to a wine with remarkable supplesse and elegance. A wine of sublime originality. The sheer quantity of flowers and fruit in the bouquet derives from one of the finest and most intense grapes. Grape variety: Ruché of Castagnole Monferrato. Vinification: cold preseeping during first few days and brief warm postseeping after fermentation. Total duration in contact with the marc is 12-14 days. Ageing: at least 6 months in bottle placed horizontally at a temperature not exceeding 10 degrees for the important presence of sugar. Longevity 6-8 years. Colour: intense ruby red with slight purple reflections in youth. Nose: intense, extended, slightly aromatic and fruity with aromas typical of wild berries, jam. Palate: warm on the palate, pleasant silkiness. Alcohol: 13.50 to 15 according to year.
It is a seal, the ultimate creation of quality by Montalbera. Annual yield: 5000 bottles, only in the more florid vintages. The harvest of overripe Ruché grapes on the highest Bricchi with the best exposure. Its mild mouth feel makes it virtuous and attractive, giving sensations that can be enjoyed throughout many years. Intense and honeyed spice in a flawlessly expressive and persuasive bouquet with the sweetness of its wild red fruits, minty oak and flawless purity. Ageing: maturation in barrels made of French oak selected “great réserve” for about 10-14 months depending on the vintage. Refinement in stainless steel tanks for about 2 months and subsequently in the bottle positioned horizontally for at least 6 months. Longevity 7-10 years. Colour: intense ruby-red. Nose: intense, persistent, slightly aromatic with hints of wild berries and morel that evolve into oriental spices and black pepper. Palate: forceful and characteristic mouth feel, long persistence. Alcohol: from 14 to 15 degrees according to year.
PIEMONTEROSSO DOC
BAROLO DOCG
BOLLICINE ROSEUS SPARKLING WINE
BOLLICINE LEYKOS EXTRA DRY SPARKLING WINE
Grape variety: 80% Barbera 10% Grignolino 10% Ruchè Vinification: traditional red method with pomace soaking in must for no fewer than 7 days. Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned horizontally for at least 4 months. Longevity no less than 3 to 5 years. Colour: medium ruby-red with garnet reflection after ageing. Nose: intense, fruity with scents of red fruits and apricot. Palate: Soft and delicate with perception of berries. Alchol: 13 to 14 %
Grape variety: 100% Nebbiolo (kind Michet and Lampia). Vinification: traditional red, with long stay marc with liquid parts, careful repassing over the period of winemaking. Malolactic fermentation in small French oak barrels. Ageing: aged for 38 months of which for more than 30 months in wooden barrels traditional and barriques and then in bottle for 12 months. Colour: intense ruby-red with delicious garnet, maintains a dynamic color that stimulates the drink. Brilliant and characteristic. Nose: vinous, intense and persistent with nutmeg, china root, jam, liquorice and delicious puffs of herbs and spices. Palate: full, generous, harmonious, velvety. Intriguing and aristocratic. Body tannic, elegant, taut and tasty. Alcohol from 14 to 15.50 degrees according to year.
Bollicine Roseus are obtained by refermenting pure Grignolino d’Asti that has been vinified in a unique and pioneering way. The sparkling wine produced in the autoclave with the method invented by Martinotti has given this elegant “brut” features of great seducer of senses, intense and fresh as rose petal picked in the early morning. Distinct fragrance of strawberry pulp and raspberry. Bollicine Roseus takes on and returns the “challenge” of great Italian sparkling wines worldwide via an oenological revisitation of this native Monferrato wine with an age-old tradition. Grape variety: 100% Grignolino. Vinification: innovative rosè method, brief contact of must with marc (approx. 18 hours). Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 6 months. Colour: light pink that turns rose colored after the first 10-12 months in the bottle. Nose: floral and delicate with distinct aromas of strawberry pulp and raspberry. Palate: extremely fresh and dry, subtle and lingering, velvety. Alcohol: from 11.50 to 12.50 according to year.
Bollicine Leykos is made by re-fermenting 100% Barbera d’Asti grapes vinified in a unique and innovative manner. Fresh, perfumed, delicate and immediate. Featuring hints of exotic and citrus fruit... the wine is “sparkled” using the old autoclave method invented by Martinotti, thereby ensuring an elegant, extra-dry wine with seductive, intense and fresh sensory characteristics. Grape variety: 100% Barbera. Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 6 months. Colour: pale straw yellow, becoming golden after the first 8-10 months in the bottle. Nose: fine, persistent and intense, with delicate floral notes, distinct hints of white fruit. Palate: excellent “fizz” with good persistence of a delicate crown. Fine, persistent and continuous perlage. Alcohol: 11.50 to 12.50 according to year.
La Zerba Winery was established in 1989 in the beautiful hills of the Ligurian-Piedmontese Apennine from the passion of the owner Livio Lorenzi. The vineyard is located 1,476 feet above sea level. This high elevation leads to crisp, white wines that have zesty, mineral and lively characteristics. The estate spreads over 12 hectares characterized by a tufaceus and calcareous terrain. The Vineyards, aged 15-30 year old, face south, south-est and use the espalier (Guyot) system. Lorenzi family uses only biological fertilizer and the harvest is always by hand with careful selection of grapes. Historically, the wines of Tassarolo have lead the DOC of Gavi as the best in the region, not Gavi di Gavi, which is all about marketing. The estate produces classic Gavi, furthermore, in top years a special cru is produced called Terra Rossa, Gavi.
Gavi DOCG
Terrarossa DOCG
Barbera DOC
Grapes: 100% Cortese Alcohol 11,5% vol. Testing: The wine is pale yellow with a slight sparkle at the rim; the bouquet is delicate and quite elegant with a pleasing floral scent mingled with honeydew melon. On the palate it’s direct and moderately round, nice body and an intriguing balance between acidity and the ripe fruit. The finish is long, clean and persistent. Chilled, it is a nice aperitif and works very well with an appetizer, filled pastas, cream sauces, white meats, fish and light fried foods. Serve at 8-10°C
Cru of the winery which benefits from a partial maceration on the skins. Grapes: 100% Cortese Vineyards: This wine comes from specially selected grapes from the Terrarossa vineyards. The vineyards is especially rich in iron and has a striking red soil from which it derives its name. Alcohol 12% vol. Testing: The wine is pale yellow with light green highlights. It has warm, rich bouquet with honeydew melon laced with citrus and supported by herbs and thime. Pleasing and complex, on the palate it’s round and full, with excellent structure and a long and persistent finish.
Grapes: Barbera 100% A well structured wine with a certain acidity that gives a fragrance and freshness typical of the products from this region. The colour is ruby red, it has a vinous perfume with scents of ripe fruit, and an intense and harmonic body. Fermentation: in stainless steel tanks. Duration of maceration on the skins: 15 days. Maturation: 80% in steel tanks for about 6 month after racking, 20 % in barrels for one year, and for at least 6 months in the bottles Alcoholic content:14,5 vol%
Tenute Sella winery is closely associated with the history of wine in the Northern Piedmont region. The story of the winery began in 1671, when Comino Sella purchased his first vineyard in Lessona. In the mid-1800s the Sella family bought some hilly grounds in the Bramaterra area and merged them into one property. At the same time, more vineyards were added to the property, vineyards of great value, such as San Sebastiano allo Zoppo (where the family’s villa was built), forming the core of Tenute Sella’s holdings. We are committed to the protection and promotion of the winegrowing areas of this corner of the Piedmont region. Our mission is to respect the characteristics of the different terroirs, set at 250 to 400 meters above sea level. Lessona’s hilly winegrowing areas are mostly composed of Pliocene marine sand deposits, while down in the valley the soil reveals marine sand deposits with shell fossils. The soils of this small DOC area are classified among Italy’s most acid vineyard soils. Bramaterra covers a vast hilly area with many woods extending for several kilometers. Geologically speaking, the area is made up of red porphyry of volcanic origin with traces of marine sands and clays. The main grape variety grown in our vineyards is the noble Nebbiolo, which here in our area fully expresses all its delicacy, finesse and elegance. We also grow Vespolina, Croatina and Erbaluce, varieties native to the Biella territory. All our wines are produced and aged by respecting tradition and the aromatic complexity of our grapes. Since 2013, after a change at the helm of the company, Tenute Sella has been working with renewed enthusiasm while remaining faithful to tradition and to its signature style.
Coste della Sesia rosato Majoli DOC
Coste della Sesia rosso Orbello DOC
Coste della Sesia rosso Casteltorto DOC
Grape varieties: Nebbiolo 100% First Vintage: 2006 Production area: Northern Piedmont, in the hills of Lessona Average age of vines: 45 years Exposure to sunlight: South-West/South East Altitude: 270-350 meters above sea level Vine training technique: classic guyot Average yield per vine: 1,5 kg Soil type: with acid pH composed of orange-yellow sea sand and brown-red porphyritic sand of volcanic origin Winemaking: Destemming-Crushing; 95% of total volume from soft-pressing, 36 hours of cold prefermentation maceration (4°C) with the use of dry ice; 5% of total volume from bleeding off of the best Nebbiolo of Bramaterra grapes , followed by low-temperature (13°) slow fermentation for 26 days ; No malolactic fermentation ; Maturation: 6 months in stainless steel vats; Bottling: April, 2014 Total production: 2.000 0,75- l bottles Ageing potential: within four years of harvest date Total alcohol content: 12,40%
Grape Varieties: Nebbiolo 50%, Barbera 20%, Croatina 15%, Vespolina 10%, Cabernet Sauvignon 5% First Vintage: 1980 Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco and in the hills of Lessona Average age of vines: 45 years Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin and orange-yellow sea sand Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and delestage; Average maceration time: 18 days ; Malolactic fermentation during the following spring in wood; Maturation: 12 months in 50-hl Slavonian oak barrels ; Bottling: April, 2014; Total production: 12.500 0,75- l bottles and 1.500 0,375 –l bottles Ageing potential: over 10 years Total alcohol content: 13,10% Total acidity: 5,70 g/l Total dry extract: 28,90 g/l
Grape Varieties: Nebbiolo 60%, Croatina 35%, Vespolina 5% First Vintage: 2006 Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco The Vineyards Average age of vines: 10 years Exposure to sunlight: South-West/South-East Altitude: 300 meters above sea level Vine training technique: classic guyot Average yield per vine: 1,5 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin Harvest date: September /October Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 26 days ; Malolactic fermentation during the following spring in wood; Maturation: 14 months in 34-hl Slavonian oak barrels Total production: 6.400 0,75- l bottles Ageing potential: over 15 years Total alcohol content: 13,82%
Bramaterra I Porfidi DOC
Lessona DOC
Lessona San Sebastiano allo Zoppo DOC
Lessona Omaggio a Quintino Sella DOC
Grape Varieties: Nebbiolo 70%, Croatina 20%, Vespolina 10% First Vintage: 2003 Production area: Northern Piedmont, in the highest hill of the Bramaterra estate in the town of Villa del Bosco Average age of vines: 80 years Exposure to sunlight: South-West Altitude: 350 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin Winemaking: Selection of berries in the vineyard and on sorting belt at the winery; Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels and 12 months in Allier oak barriques; Bottling:end of july Total production: 815 0,75- l bottles Ageing potential: over 30 years Total alcohol content: 13,30%
Grape Varieties: Nebbiolo 80%, Vespolina 20% First Vintage: 1671 Production Area: In Northern Piedmont, in the historic hills of the town of Lessona Average age of vines: 55 years Exposure to sunlight: South-East/South-West Altitude: 300 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of orange-yellow sea sand Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 24 days; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels ; Bottling: July 30, 2013; Total production: 2.000 0,75- l bottles and 10 3,0-l bottles Ageing potential: over 30 years Total alcohol content: 13,10% Total acidity: 5,90 g/l Total dry extract: 31,04 g/l
Grape Varieties: Nebbiolo 85%, Vespolina 15% First Vintage: 1993 Production Area: In Northern Piedmont, in a hill planted with vineyards since 1436, rising in the highest point of elevation of the town of Lessona. Average age of vines: 75 years Exposure to sunlight: South-West Altitude: 330 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of orange-yellow sea sand Winemaking Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 25 days; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels and 12 months in Allier oak tonneaux; Bottling: July 28, 2012; Total production: 4.000 0,75- l bottles and 150 1,50-l bottles Ageing potential: over 30 years Total alcohol content: 13,62%
Grape Varieties: Nebbiolo 85%, Vespolina 15% First Vintage: 1999 Production area: Northern Piedmont , in the hills of the town of Lessona. The grapes selected for vintage 2006 come from the “Rivaccia” vineyard. Average age of vines: 50 years Exposure to sunlight: South-West Altitude: 330 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of orange -yellow sea sand Harvest date: early October Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 26 days. Malolactic fermentation during the following spring in wood. Maturation: 48 months in 25-hl Slavonian oak barrels. Bottling: end of July Total production: 2.700 0,75- l bottles and 150 1,5-l bottles Ageing potential: over 30 years Total alcohol content: 13,45%
Convento Cappuccini is located in the Alto Monferrato Acquese area, a place particularly suited to grow excellent grapes. The vineyards are distributed in the villages of Ricaldone , Cassine and Strevi. The Botto family has been growing grapes in these vineyards for more than five generations now, therefore the original passion, tradition, and experience have been continuously cultivated and transmitted from older to younger members of the family. The winery itself was founded in 1994 by Pier Luigi Botto, and it is situated at the top of the village of Cassine , in the Convent where during the eighteenth century the local community of Capuchin friars already used to produce wine, using the grapes picked from the surrounding vineyards and collected from all the near valleys. The territory is located near the town of Acqui Terme, in the Southern Piedmont, a highlight of the viticulture of this region and the whole country. The landscape is characterized by vineyards as far as the eye can see, in every direction, with an unusual diversification in terms of varietals and cultivation methods. These characteristics contribute, especially in autumn when the harvest of the grapes is over, to create a mosaic of colors wonderful and unique. The mild climate and rich soil make these hills the ideal place to cultivate historical local grapes such as Barbera, Dolcetto, Moscato, and Brachetto, flagship products of Piedmont.
“L’Albarossa” Monferrato Rosso DOC
Dolcetto d’Acqui DOC
Bracchetto d’Acqui DOCG
Varietal: 100% Albarossa Vinification: racked in stainless steel tanks where it rests, and where the malolactic fermentation takes place, which refines the taste. Aging: after one year in French oak barrels, the wine is blended for bottling. Tasting Notes: Albarossa is a varietal created in 1938 by Prof. Dalmasso, crossing Barbera and Nebbiolo vines. It has a deep ruby red color, intense bouquet with spicy notes, and is full bodied with a long persistent finish. Best paired with red meats, game and cheeses. Alcohol: 14% by vol.
Varietal: 100% Dolcetto Vinification: racked in stainless steel tanks where it rests, and where the malolactic fermentation takes place, which refines the taste. Aging in stainless steel tanks for 8-9 months, then fining in bottle for one month. Tasting Notes: Intense Violet color, invitingly tannic with a long and persistent finish.. Best paired with cured meats such as salami, sharp cheeses and beef. Serve at room temperature. Alcohol: 13,5% by vol.
Varietal: 100% Brachetto Vinification: the fermentation is stopped cooling the wine to preserve the natural sweetness of the grape. Once the wine is cool and ready it is transferred in a stainless steel pressured tank, where a second fermentation starts to make the wine lightly sparkling. Tasting Notes: The ruby red color and sparkling sweetness emphasize the wine freshness. The nose reminds of flowers, especially roses. Finally the taste is mild, pleasant and very persistent. Alcohol: 6% by vol
The name Castello Bonomi comes from the original building in liberty style designed by architect Antonio Tagliaferri . Bonomi family trusted this land’s potentialities, and, thanks to the passion and the ability of experienced people who knew the land and the grapes, we succeeded in producing excellent quality wines. Close to Mount Orfano, in the south of Franciacorta, we have been working for decades the ground and the vineyards which, in these lands, create high quality products. Franciacorta climatic variability influences the beginning of the vintage in the different areas, where the cycle of ripening of the grapes is considerably different. The particular microclimate of Mount Orfano makes it one of the most important vintage areas in FFranciacorta, thanks to the temperature excursion, the sunlight exposure, and a unique calcareous soil. That’s why Mount Orfano is a very rich terroir, where even plants which are typical of very temperate areas, like capers, can grow. Its characteristics give wine a richer structure and a higher alcoholic strength.
Rosè Franciacorta D.O.C.G. Brut
CruPerdu Franciacorta Brut DOCG
Franciacorta Brut Satèn DOCG
Grapes: 100% Pinot Nero. Area: “Monte Orfano”. The terraced vineyards stretch for 24 hectares and surround Castello Bonomi at a height of 275 metres. Vinification: The Pinot Nero grapes are vinified with the cold maceration in order to keep the bouquet and the aromas of the wine. In order to obtain the pink colour, the skins are separated from the must after 4/5 hours. The must ferments in steel tanks for 8 months; then for the second fermentation it is added with selected active yeasts and with a small quantity of syrup (tirage) and it’s bottled in the sparkling wine bottle. After 18/20 months the sparkling wine is disgorged; Ageing: 6-months Tasting notes: Colour: brilliant pink colour with fine, lingering perlage. Bouquet: scents of red fruits, notes of strawberry and yeasts. Taste: Nice, fresh, wellbalanced, lingering and dry in the mouth. Alcohol content:12,5%Vol Awards: Vini d’Italia 2013: 2 glasses; Bibenda 3 grapes; I Vini di Veronelli : 90 points
Grapes: 70% Chardonnay, 30% Pinot Nero of the same vintage. Area: southern part of the “Monte Orfano”. Altitude: 275 metres. Vinification: The grapes are separately vinified with the cold maceration in order to keep the aromas of the wine. The elegance of the wine is enhanced with the fermentation at 14°C. The first fermentation happens in steel tanks, then a part of the wine refines for about 8 months at controlled temperature in 225 lit. barriques. The blend is carefully prepared through wines refined in steel and in wood (about 15%). 30 months of fermentation . Ageing: 6-months Tasting notes: straw yellow colour with fine, long-lasting perlage. Rich bouquet, intense with notes of spring flowers (lime blossom, hawthorn…), ripe fruit (pineapple, peach…) and crusty bread. Full, fresh with good acidity, complex and long-lasting. Alcohol content:13,0%Vol Awards: Vini d’Italia 2013: 2 glasses; Bibenda 4 grapes; I Vini d’Italia 2013: 16/20; Gambero Rosso Quality price Oscar 2012 - 2011Wine Enthusiast: 89; Wine Spectator: 86.
Grapes: 100% Chardonnay. Area: unique microclimate of the southern part of “Monte Orfano”. Careful selection of the grapes from 10 to 25 August with an average yield of 52 Hl. per hectare . The grapes are pressed gently to extract only the best must. A part of the Chardonnay grapes ferments in steel tanks for 8 months at controlled temperature, the other part (15%) ferments in 225 lit. barriques. For the second fermentation the cuvee is added with selected active yeasts and with a small quantity of syrup (Tirage) and it’s bottled in the sparkling wine bottle. After 24 months the wine is disgorged; with the pressure in the bottle (for the Satèn 4 bar maximum) the yeasts come out from the crown cap. Ageing: 6-months Tasting notes: straw yellow with fine, elegant perlage. Delicate notes of tropical fruits, pineapple, apple, acacia honey and white flowers. Soft, elegant, well-balanced. Alcohol content:12,5%Vol Awards: Vini d’Italia 2013: 2 glasses; Bibenda 4 grapes; Vini veronelli 2013: 90; International Wine Challenge London 2013: Silver medal; Wine Enthusiast: 90; Wine Spectator: 88.
Bosco del Merlo estate is located in Annone Veneto, close to Venice, where Veneto and Friuli meet. It is a territory where viticulture and enology enjoy a long and renowned tradition. Between Veneto and Friuli, along the ancient path of the Postumia road, queen of the Roman consular roads, the stretch of landscape offers the sight of highly specialised vineyards. In this area the love of wine and viticulture dates back at least to the Roman age: in the first century AD, Plinio described this fertile area as a huge vineyard and spoke about the boats that, full of wine amphorae, sailed from the north Adriatic ports towards Rome. After some centuries, the Venetian Republic used to import the noble drink that became an object of exchange in all its empire. Bosco del Merlo estate was founded in 1988, and it was named after the forest of oaks and ashes that in the ancient times used to cover the area between the Lemene and Livenza rivers. Since 1990 Carlo, Lucia and Roberto Paladin have started an important expansion of the estate and winery. The commitment in the renewal of the vineyards has notably increased and the estate in Annone Veneto and Portogruaro has now reached 100 hectares.
VERDUZZO SOANDRE I.G.T. Grapes 100% Verduzzo friulano Vinification: part of the grapes is harvested by hand in September and is raisined till December, the other part is harvested late, when the grapes are over-ripe. Both musts ferment in 225 litres barrels where the wine ages for 10 months. Tasting notes: Colour: golden yellow. Bouquet: intense, pleasant for the citrus and ripe tropical fruit scents. Taste: very refined with its well balanced sweetness. Alcohol content: 12% by volume
REFOSCO DAL PEDUNCOLO ROSSO ROGGIO DEI ROVERI LISON PRAMAGGIORE D.O.C. Grapes 100% Refosco dal peduncolo rosso. They are grown in our own vineyards. Vinification: The selected grapes, which are harvested by hand, are vinified with a maceration lasting 15 - 18 days. The wine ages in 225 litres oak barrels for 12 months and for a further 6 months in big casks. The wine then refines for 6 months in bottle. Tasting notes: Colour : deep ruby red with violet hues. Bouquet: intense for the elegant musk fragrances and for the red fruit scents. Taste: aristocratic and elegant for its perfect harmony. Alcohol content: 13% by volume
Severino Lorenzon arrived in Friuli as a pioneer in the early 50’s, buying abandoned an land. With professionalism, entrepreneurial seriousness and passion for his work, Severino and his wife Maria, assisted by their son Enzo and his wife Silvana, made this company one of the best vineyards in Friuli Venezia Giulia. The turning point came in 1991 with the acquisition of a vineyard with American vines in Romans d’Isonzo. Nature had given this habitat something different compared to the average terrain, marked by the changing moods of the Isonzo, a river dear to the homeland, but frequently ready to change course, creating diametrically opposite substrata. In 1995 another great opportunity arose: to buy the apple farm bordering with the first “Feudi” vineyard. 50 hectares of apple orchard, 5 hectares of vines, farmhouse and country house. Today the “Feudi di Romàns” crù is 50 hectares of vineyard. The company is run by Enzo and his two sons Davide, the company enotechnician, and Nicola, the export manager. Over the years, the winery has undertaken a continuous expansion, until the construction of an entirely new wing designed and developed by Enzo Lorenzon in every detail, it now boasts the most advanced technology in Friuli-Venezia Giulia. A state-of-the-art photovoltaic plant at its side spreads out on a 700 square meters coverage, providing an output power equal to 83kW that would satisfy the power requirements of about 20 homes.
Sauvignon Blanc DOC
CHARDONNAY DOC
PINOT BIANCO DOC
Malvasia Istriana DOC
RIBOLLA GIALLA DOC
Grape variety: Sauvignon 100% Vinification: Fermentation at 18°C for 14 days. Racking and refinement in stainless steel vats. Tasting notes: Straw-yellow colour with greenish highlights. Fine, elegant, noble. Fragrance reminiscent of apricot, tropical fruit, yellow pepper and tomato leaf. Rich and inviting flavour.
Varietal: 100% Chardonnay Grape origin: France Tasting notes: Straw-yellow colour with golden highlights. Fine, elegant, noble. Fragrance reminiscent of apple and fresh bread crust. Rich and inviting flavour with hints of apple and acacia flowers. Vinification: Grapes harvested at a temperature of 22°C are destemmed and crushed immediately at arrival in the winery, and softly pressed. Cooling of the must at 15°C and one night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 12 days. Racking and refinement in stainless steel vats.
Varietal: 100% Pinot Bianco Grape origin: France Tasting notes: Straw-yellow colour with greenish highlights. Pleasant and extremely elegant fragrance, rich in hints of wildflowers, Artemisia, cherry tree, apricot and apple. Our experience tells us that aging extends the bouquet to scents of meadow herbs, aromatic leaves, dried fruit. Vinification: Grapes harvested at a temperature of 25°C are destemmed and crushed immediately at arrival in the winery. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 9 days. Racking and refinement in stainless steel vats.
Varietal: 100% Malvasia Istriana Grape origin: Istria (autochthonous grape) Tasting notes: Straw-yellow colour with greenish highlights. Aromatic with a restrained but definite fragrance that clearly recalls nutmeg and pepper. Vinous and fruity, full-bodied in the mouth, bone-dry and fairly soft, as it maintains a moderate sugary residue. Vinification: Grapes harvested at a temperature of 21°C
Varietal: 100% Ribolla Gialla Grape origin: Friuli (autochthonous grape) Tasting notes: Faded straw-yellow colour tending towards greenish colour. Bone-dry, fresh, vinous, and rich in acidity. Reminiscent of all hints of lemon and orange flowers. It conveys a pleasant feeling of freshness on the palate. Vinification: Grapes harvested at a temperature of 25°C are destemmed and crushed immediately at arrival in the winery. Cold maceration at 5/6°C. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 9 days. Racking and refinement in stainless steel vats (a part in barrique).
TRAMINER AROMATICO DOC
FRIULANO DOC
PINOT GRIGIO DOC
REFOSCO DOC
MERLOT DOC
Varietal: 100% Traminer Aromatico Grape origin: Termeno (Tramin) municipality, Trentino-Alto Adige/ Südtirol region Tasting notes: Straw-yellow colour with golden-green highlights. Very complex and intense fragrance. The taste is very full and enfolding, bodied and velvety, slightly dry and sapid, with a persistent and elegant flowery and fruity aftertaste. Vinification: Harvested at the right stage of ripeness, the grapes are cooled to 5°C. Maceration for 1 day and subsequent crushing and inoculation of clarification enzyme. After 48 hours, following the racking of the clean substance, the wine undergoes a slow fermentation in stainless steel vats with strictly controlled temperature (15°C). After fermentation, racking is performed to eliminate the heavy lees. The wine is left to maturation on fine lees for 3 months. The wine will not be bottled until the last ten days of March.
Varietal: 100% Friulano Grape origin: Friuli (autochthonous grape) Tasting notes: Straw-yellow colour tending towards greenish colour. This is a great wine: fine, delicate, with an intense fragrance reminiscent of wild flowers. Bone-dry, fresh, soft, velvety, with a clear hint of bitter almonds, very round, with medium alcohol content and little acidity. Vinification: Grapes harvested at a temperature of 24°C are destemmed and crushed immediately at arrival in the winery. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 10 days. Racking and refinement in stainless steel vats.
Varietal: 100% Pinot Grigio Grape origin: Italy Tasting notes: Distinctly marked bouquet. Reminiscent of acacia flowers. The taste is dry, gentle, full, pleasantly bitterish, with a notable hint of Artemisia. Vinification: Grapes harvested at a temperature of 26°C are destemmed and crushed immediately at arrival in the winery. Immediate soft pressing to prevent the transfer of colour from the skins. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 10 days. Racking and refinement in stainless steel vats.
Varietal: 100% Refosco dal Peduncolo Rosso Grape origin: Friuli (autochthonous grape) Tasting notes: Ruby red colour with garnet hue and tending towards purplish blue, it has an intense and pleasant fragrance with hints of wild blackberry and undergrowth. Sapid, slightly tannic, bitter-bodied with a persistent and pleasant aftertaste. Young and vinous, fragrant and little herbaceous. Vinification: Immediately after collection, the grapes are destemmed and racked to a wine-making machine. Pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins. After 12 days, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts 8 months.
Varietal: 100% Merlot Grape origin: France Tasting notes: Intense ruby red colour, full and fragrant bouquet with a delicate fragrance of raspberry, blackberry and blueberry. It has a pleasant, dry, bodied, harmonious, and sapid taste. It is herbaceous and light both on the nose and on palate. Vinification: After harvest, the grapes are destemmed and racked to stainless steel vats. Manual pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins. After this, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts eight months.
Pinot Nero DOC
CABERNET SAUVIGNON DOC
CABERNET FRANC DOC
ALFIERE ROSSO DOC
Grape Variety: 100% Pinot Nero Tasting notes: Not very intense ruby red colour. Fruity and delicate aroma, complex tasting, enriched with aging and refinement in wood barrels. Vinification: Red wine vinification through Ganimede method, pumping over three times a day. Fermentation at 28°C. After 13 days, the wine is drawn and pressed. After a month of refinement in stainless steel vats, the wine is racked in Slavonian oak barrels for further refinement, which lasts 8 months. Alcoholic gradation: 12,5%
Varietal: 100% Cabernet Sauvignon Grape origin: Bordeaux Tasting notes: Intense ruby red colour tending towards purplish blue, it has a full and fragrant bouquet with a very intense herbaceous aroma reminiscent of raspberry and blueberry. Dry, robust-bodied, moderately tannic and sapid. Refinement gives it elegance and an ethereal fragrance. Vinification: After harvest, the grapes are destemmed and racked in stainless steel vats. Manual pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins. After this, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts eight months.
Varietal: 100% Cabernet Franc Grape origin: Bordeaux Tasting notes: Intense ruby red colour tending towards blue, it has a full and fragrant bouquet with a very intense herbaceous aroma. Its taste is dry, bodied, tannic and sapid. Vinification: Immediately after harvest, the grapes are destemmed and racked to stainless steel vats. Manual pumping over is performed three times a day with a complete mixing of the pomace. Fermentation temperature was not subject to control, but it was nevertheless maintained approximately at 28°C. This is the best temperature for the extraction of colouring substances and tannins. After 10 days, racking and pressing are performed, to be followed by refinement in stainless steel vats.
Varietal: 100% Merlot Tasting notes: Very intense ruby red colour. Intense and complex fragrance evoking ripe red fruit with a light vanilla background. The flavour is full, very elegant, with a remarkable persistence in finishing aftertaste. Vinification: The well ripened grapes are destemmed, crushed and fermented in special steel tanks. Here the maceration/fermentation takes place, and pumping over is performed to obtain the maximum structure and colour. When fermentation is over, the wine is separated from the skins and racked into exclusively French oak barrique where it remains for about 12 months. After this period of time, blending in stainless steel barrels is performed. After bottling, the wine is refined for several months in bottle before commercialization.
Pinot Nero Lorenzon Doc Varietal: Pinot nero 100% Grape origin France Tasting notes: Ruby red with light garnet highlights. Complex on the nose, slightly fruity with earthy mineral scents, combined with spicy hints of leather and chocolate. This wine is medium-bodied, with structured tannins of long aftertaste and mineral and spicy notes. Vinification:Red wine vinification through Ganimede method, pumping over three times a day. A week after fermentation and cleaning racking, it is put into 225 litres oak barrique (of which 30% are new), where it will remain for six months. Filtration and bottling.
PINOT BRUT
RIBOLLA GIALLA SPUMANTE
PROSECCO DOC EXTRA DRY
PROSECCO DOC BRUT
MOSCATO
Varietal: 100% Pinot Bianco Tasting notes: Straw-yellow colour with greenish highlights and a fine and persistent perlage. The fragrance features notes of fresh fruit and floral scents reminiscent of acacia flowers, while it is pleasing, fresh and soft on the palate.
Varietal: 100% Ribolla Gialla Tasting notes: Straw-yellow colour with light greenish highlights, extremely fine and persistent perlage. Delicate and fine fragrance, but complex and fruity at the same time. The taste is rich in structure and fruity, with a long aromatic persistence. Vinification: The basic wine, to which sugar and selected yeast are added, is placed in an autoclave, and a slow natural fermentation at controlled temperature (16-18°C) is performed for a period of about 90 days.
Varietal: 100% Glera Tasting notes: Bright straw-yellow colour, white mousse with fine and persistent perlage. Fragrance of candied fruit and sweet flowers. Dry and fruity on the palate.
Varietal: 100% Glera Sugar residue: 10 g/l Tasting Notes: This wine has a pale yellow colour with a very fine and persistent perlage. It has an intense, slightly fruity aroma. Vinification: As soon as they arrive at the winery, the grapes are destemmed, crushed and pressed. They are fermented for 14 days at a temperature of 16°C. Following a basic filtration, the product is sent to be made into sparkling wine. The base wine, with added sugar and selected yeasts, is placed in an autoclave where a slow, natural fermentation takes place at a controlled temperature (16-18°C) for about 40-50 days. When the established pressure is reached (5 bars), the sparkling wine is refrigerated, then it is finely filtered and bottled.
Varietal: 100% Moscato Tasting notes: Intense straw-yellow colour with fresh flowery fragrance, offset by a balanced residual sugar and a not too heavily pronounced acidity. Vinification: Grapes are destemmed, crushed and pressed immediately at arrival in the winery. Fermentation of the product lasts 14 days at a temperature of 16°C. Following a fining filtration, the product is used for sparkling winemaking. The basic wine,to which sugar and selected yeast are added, is placed in an autoclave, and a slow natural fermentation at controlled temperature (16-18°C) is performed for a period of about 40-50 days.
VERDUZZO IGT
MOSCATO ROSA IGT I FEUDI DI ROMANS
Varietal: 100% Verduzzo Grape origin: Friuli Bottle types: 750 ml Serving temperature: 10/12°C Clousure: Traditional cork Sugar residue: 70 g/l Tasting Notes:This wine has a golden colour. On the palate it has a soft, sweet, slightly tannic flavour which is perfectly balanced between acidity and sweetness. Intense fruit aroma. Vinification: Grapes harvested at a temperature of 22°C are destemmed and crushed immediately at arrival in the winery. Cryomaceration occurs at 5/6°C. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 15°C for 20 days. Racking and refinement in stainless steel tanks.
Varietal: 100% Moscato Rosa Grape origin: Istria / Trentino Alto Adige Bottle type: 500 ml Serving temperature: 8/10°C Closure: Traditional cork Sugar residue: 90g/l Tasting Notes: This still sweet wine is an elegant scented wine with a strong pink colour. It has an intense aroma with hints of rose. Vinification: Grapes harvested at a temperature of 22°C are destemmed and crushed immediately at arrival in the winery. Cryomaceration occurs at 5/6°C. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 15°C for 20 days. Racking and refinement in stainless steel tanks. Food pairing suggestions: This wine goes well with pastries or dried fruit.
It was 1958 when some of the best wine growers located around the south-east of Lake Garda decided to join forces and create a cooperative in order to increase the value and awareness of the local wine production. Today, the 250 plus members of the Cantina di Castelnuovo del Garda own and manage more than 1100 hectares of vineyards, all situated in the picturesque and hilly region to the South and East of Lake Garda. This area is made up of the DOC wines Bardolino, Custoza, Lugana, Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon and incorporates the towns and villages of Castelnuovo del Garda, Sandrà, Sona, San Giorgio in Salici, Palazzolo, Peschiera, Sommacampagna, Cavalcaselle, Colà, Lazise and Bardolino. The Cantina produces more than 180,000 quintals (18 million kg’s) of grapes per year, most of which are grown within the DOC classification. The remainder are destined for the production of IGT wines. All the processes from the pressing of the grapes, vinification, ageing, etc. to eventual bottling are all carefully undertaken in the cantina, a property which now covers more than 20,000 square metres.
Pinot Grigio IGT
Chardonnay Igt Veneto
Soave Doc
custoza doc
pinot bianco igt
Soil: Morenic, Clayey - Calcareous Alcohol: 12% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense with floral scents Taste: Harmonic, fresh
Grapes: Chardonnay Average age of vines: 10-15 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot Alcohol Contant: 12% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense with floral scents Taste: Harmonic, fresh and velvety
Grapes: Garganega, Trebbiano di Soave Average age of vines: 10-25 Years Soil: Clayey Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense with yellow fruit scents Taste: Harmonic, fresh and velvety
Grapes: Trebbiano, Garganega, Trebbianello, Cortese Average age of vines: 10-15 Years Soil: Morenic, Clayey - Calcareous Training System: espalier or simple pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense, aromatic with floral scents Taste: Harmonic, fresh
Grapes: Pinto Bianco Average age of vines: 10-15 Years Soil: Morenic, Clayey - Calcareous Training System: espalier or simple pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense, aromatic with floral scents Taste: Harmonic, fresh
Cabernet Sauvignon IGT
MERLOT IGT
Bardolino DOC
Bardolino CHIARETTO DOC
Valpolicella Doc
Grapes: Cabernet Sauvignon Average age of vines: 10-15 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Ruby red Bouquet: Ripe red fruit scents, spicy Taste: Full flavoured, soft, and harmonic
Grapes: Merlot Average age of vines: 10-15 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Deep ruby red Bouquet: Intense, ripe red fruit scents, spicy Taste: Full flavoured, soft, , good balance and structure
Grapes: Corvina Veronese, Rondinella, Molinara, Average age of vines: 15-25 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Deep ruby red Bouquet: Intense, with scents of violet and red fruits Taste: intense, scents of violtes and red fruits, full-flavoured, velvety and harmonic with fresh fruit notes, balanced
Grapes: Corvina Veronese, Rondinella, Molinara, Average age of vines: 15-25 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 4 months in steel tanks Colour: Pink Bouquet: Intense, with scents of violet and red fruits Taste: Sapid, velvety and harmonic with fresh fruit notes
Grapes: Corvina Veronese, Corvinone, Rondinella, Molinara Average age of vines: 15-30 Years Soil: Red Brown Soil on calcareous marls Training System: Guyot, Pergola Alcohol Contant: 11,5% vol Maturation: 6 months in 50 HL barrels Colour: Deep ruby red Bouquet: Winey, fruity and spicy Taste: Full flavoured, velvety and harmonic
Vino Bianco sweet life
Vino Rosso Sweet Life
Remenato Custoza Doc Passito
Grapes: Trebbiano , Garganega Average age of vines: 10-25 Years Soil: MOrenic Training System: Guyot Alcohol Contant: 11% vol Maturation: Stainless steel tanks Colour: Straw yellow Bouquet: Floral scents and exotic fruit Taste: Harmonic, semi sweet
Soil: Morenic, Clayey - Calcareous Colour: Ruby Red Bouquet: rose, red fruits Taste: sweet red fruits with floral scents
Grapes: Garganega, Trebbiano Toscano, Trebbianello, Cortese Average age of vines: 10-25 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 14% vol Maturation: 12 months in 250 lt. barrels Colour: Yellow - Gold Bouquet: Aromatic with honey scents Taste: Persistent, sweet and honeyed
Ca’Vegar Bardolino Classico DOC Grapes: Corvina Veronese, Rondinella, Molinara Alcohol content: 12,5% Maturation: 4 months in steel tanks Colour: Ruby red Bouquet: Intense, with scents of violet and red fruits Taste: Sapid, velvety and harmonic with fresh fruit notes
Ca Vegar Bardolino Doc Vintage Grapes: Corvina Veronese, Rondinella, Molinara, Garganega Average age of vines: 15-25 Years Soil: Morenic, Clayey - Calcareous Training System: Guyot, Pergola Alcohol Contant: 12,5% vol Maturation: 4 months in steel tanks Colour: Ruby red Bouquet: Intense, with scents of violet and red fruits Taste: Sapid, velvety and harmonic with fresh fruit notes
RUBENS Ripasso Valpolicella DOC
RUBENS Amarone Valpolicella DocG
Renaldo Valpolicella Doc Classico Superiore
Montaer Ripasso Valpolicella Doc Classico Superiore
Grapes: Corvina, Corvinone, Rondinella, Molinara Average age of vines: 15-30 Years Soil: Red Brown Soil on calcareous marls Training System: Guyot, Pergola Alcohol Contant: 13,5% vol Maturation: 6 months in 50 HL barrels Colour: Deep ruby red Bouquet: Intense, velvety with cherry notes Taste: Robust, harmonic and velvety
Grapes: Corvina Veronese, Corvinone, Rondinella Soil: Red Brown Soil on calcareous marls Alcohol Contant: 15% Maturation: 10 months in 50 HL barrels Colour: Garnet red Bouquet: Intense, ethereal, sour cherries in alcohol Taste: Velvety, robust and harmonic
Grapes: Corvina Veronese, Corvinone, Rondinella, Molinara Average age of vines: 15-30 Years Soil: Red Brown Soil on calcareous marls Training System: Guyot, Pergola Alcohol Contant: 13% vol Maturation: 6 months in 50 HL barrels Colour: Deep ruby red Bouquet: Winey, fruity and spicy Taste: Full flavoured, velvety and harmonic
Grapes: Corvina, Corvinone, Rondinella, Molinara Average age of vines: 15-30 Years Soil: Red Brown Soil on calcareous marls Training System: Guyot, Pergola Alcohol Contant: 13,5% vol Maturation: 6 months in 50 HL barrels Colour: Deep ruby red Bouquet: Intense, velvety with cherry notes Taste: Robust, harmonic and velvety
“Fossa Granara” Ca’ di Mori Amarone della Valpolicella Classico DOC Grape varieties: Corvina Veronese 70%, Rondinella 15%,Corvinone 15% Vinification: dried grapes are pressed and destemmed at the beginning/middle of February. Fermentation in steel tanks at 23°C, long maceration. Malolactic fermentation and ageing in wood for 18 months Alcohol content: 15vol Colour: deep granite red Bouquet: intense and earthy, with sensations of sweet spices and cherries Flavour: full, velvety and harmonic
In 1923 Grandma Caterina and her family moved to Breganze - a land of great wines - and with the purchase of the first vineyard land located in the heart of the food and wine itinerary called ‘Strada del Torcolato e dei vini di Breganze’ (Road of Torcolato and wines of Breganze), the story of the winery Col Dovigo began. The love for the land and its precious outgrowth has been handed down generation to generation to the children, who, by treasuring the knowledge and know-how inherited from their parents, bought new lands where they planted several vine varieties and renewed the existing ones by adding some local vines such as Vespaiolo, Cabernet Savardo and Groppello, and other international ones, namely Chardonnay, Pinot Gris and Cabernet Sauvignon. The discovery and exploitation of indigenous grape varieties represents a milestone in the history of the winery Cantina Col Dovigo: by investing resources into and committing to the preservation of the typical area of Breganze Doc, the company started an unprecedented enhancement of its products, placing its first bottled wines on the domestic market. Today the wines of Cantina Col Dovigo are the result of the friendship among Stefano and Alessandro, always united by their consolidated love for viticulture and confidence in the potential of the territory of Breganze.
Torcolato DOC
Vespaiolo DOC
Rivole White Breganze DOC
Grape variety: Vespaiola 100% Wine-making process: Grapes are allowed to dry gently in well ventilated rooms for about 6 to 7 months, concentrating their flavours and sweetness. In spring the dried grapes are pressed and fermented in barrel with natural yeasts. The wine matures in the wood for 10 to 12 months. Grape production: 110 quintals/hectare, 30hl/hectare Tasting notes: Bright golden in the colour. Intensely perfumed with floral notes and hints of sultanas, dried figs, nuts and spices. Richly sweet, very rounded balanced by velvety tannins with the acidity that balances the residual sugars. Long and elegant finish. Alcoholic gradation: 13% Serving: Perfect on its own or at the end of a meal. A lovely partner is cakes and pastries and blue veined cheeses. Temperature of serving: 12-14°C
Grape variety: Vespaiola 100% Wine-making process: Fermentation in stainless steel tanks at the maximum temperature of 16 to 18°C for a period of 10 to 15 days. Grape production: 110 quintals/hectare Tasting notes: Light straw gold in colour. A fine bouquet of meadow flowers, with hints of chamomile, elderflower and peach. An elegant wine with notes of sweet almonds on the finish. Full and reach in the flavour, with a nice freshness extending in a long mineral persistence. Alcoholic gradation: 12.5% Serving: Excellent with full flavoured dishes in creamy sauces, soups, young cheeses and fish dishes. Traditionally with asparagus made with Bassano recipe and stockfish. Temperature of serving: 10-12°C
Grape variety: Tai Bianco 55%, Chardonnay 25%, Sauvignon 20% Wine-making process: Fermented in stainless steel tanks at a temperature of 15 to 17°C for about 10 to 15 days. Grape production: 110 quintals/hectare Tasting notes: Rich golden colour. Fine aroma of yellow fruits, with characteristic aroma of grapefruit and citrus. Dense but not heavy, recalling the aromatic freshness of the perfumes, extending in a rich finish of flavour and extraordinary persistence. Alcoholic gradation: 13% Serving: Goes well with shellfish, fish, white meat dishes and pasta with light sauces. Temperature of serving: 10°C
RIAL IGT ROSSO
Cabernet Sauvignon DOC
Red Breganze DOC
Suam IGT
Grape variety: Merlot 45%, Cabernet 55% Grape production: 110 quintals/hectare Wine-making process: The hand-picked grapes of Merlot and Cabernet are laid flat in small boxes, in well ventilated rooms in order to allow the drying process to concentrate the colour and the aroma for 15 days. Maceration for 3 weeks in stainless steel tanks . Aging in oak french barrels for 12 months and fining for 3 months in bottle. Tasting notes: Deep ruby red colour. Floreal aroma, with a bouquet of red fruits, cherry and strawberry. An elegant note of vanilla due to the fining in wood. Rounded palate, with elegant tannin balance. Alcoholic gradation: 14,5%
Grape variety: Cabernet Sauvignon 100% Wine-making process: Fermented on the skins at the maximum temperature of 24°C for a period of 7 to 10 days, followed by malolactic fermentation and maturation in stainless steel tanks. Grape production: 10 quintals/hectare Tasting notes: Ruby red colour. Aroma is very intense with a bouquet of blackberry and cherries and a long spicy finish. Alcoholic gradation: 13% Serving: ideal with roast chicken and pork and tasty hard cheese. Temperature of serving: 16-18°C
Grape variety: Merlot 100% Grape production: 110 quintals/hectare Wine-making process: Fermented on the skins at the maximum temperature of 25°C for a period of 10 to 12 days, followed by malolactic fermentation and maturation in stainless steel tanks. Tasting notes: Deep ruby red colour. Very complex aroma, with a bouquet of red fruits and cherries and a long spicy finish. Mellow rounded palate, with elegant tannin balance. Alcoholic gradation: 12.5% Serving: Ideal with grilled meats and traditionally preparation with game dishes. Temperature of serving: 16-18°C
Grape variety: Cabernet Sauvignon 55%, Merlot 45% Wine-making process: The hand-picked grapes of Merlot are laid flat in small boxes, in well ventilated rooms in order to allow the drying process to concentrate the colour and the aroma. After 20-25 days, the fermentation starts with natural yeasts, the malolactic fermentation occurs during the aging in oak French barrels. Tasting notes: Intense garnet red colour. Concentrated aroma of ripe blueberries and cherries are enhanced with a hint of picy oak. Very rich, full bodied and complex in the palate; beautifully balanced and lingering. Alcoholic gradation: 14%
Perlena Vespaiolo Spumante millesimato to extra dry DOC Grape variety: Vespaiola 100% Wine-making process: First fermentation in stainless steel tanks at a temperature of 16 to 18°C for about 10 to 15 days. Second fermentation with Charmat method in pressure tank at a temperature of 13°C. Grape production: 100 quintals/hectare Tasting notes: Light yellow in colour. A very fine and intense bouquet of flowers and yellow fruits, such as peach, banana and apple. Tiny bubbles with a frothy feel on the palate. Alcoholic gradation: 11.5% Serving: Ideal as a aperitif, during whole meal, in particular with fish and shellfish, 8-10°C
Tenuta Rivaluce was born thanks to Favaro family’s passion, willing to rediscover and revalue the family old properties and vineyards set in the wonderful landscapes among Treviso and Valdobbiadene in Veneto region, places devoted to the Prosecco sparkling wine production. Tenuta Rivaluce family takes care personally of all the wine production phases, from the growing of the best Glera grapes up to a careful vinification and the slow second fermentation that enables the sparkling process. This way Rivaluce brings to the scene both Prosecco DOC and Prosecco DOCG with their typical traits, such as elegant finesse and glamorous exclusiveness.
Spumante Bianco dolce – White Sweet Sparkling
Spumante Rosso dolce - Red Sweet Sparkling
Grape Variety: Glera 100% Residual sugar: 55 g/l sugar Area of production: Vineyards situated inside the D.O.C. area Grape production: 18 tons per hectares Production for year: 60.000 bottles Winemaking process: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around 10 to 15 days. Second fermentation with Charmat method in pressure tank at a temperature of 13° C. We block the second fermentation to assure higher residual sugar.
Grape Variety: Marzemino, Manzoni rosso Residual sugar: 60 g/l sugar Area of production: Vineyards situated inside the D.O.C. area Grape production: 18 tons per hectares Production for year: 60.000 bottles Winemaking process: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around 10 to 15 days. Second fermentation with Charmat method in pressure tank at na temperatures of 13° C. We block the second fermentation to assure higher residual sugar.
Prosecco Docg Valdobbiadene Millesimato Extra Dry Grape Variety: Glera 100 % Area of production: Valdobbiadene Docg Area Yield per hectare: max 135 quintals of grapes Winemaking process: First Fermentation in stainless steel tanks. Second fermentation at a controlled temperature of 15-16° C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period, the sparkling wine is ready for bottling Alcohol: 11.5 % Acidity: 5.5 g/L Colour: pale straw yellow with fine, persistent perlage Aroma: Intensely fruity aroma with clear hints of ripe apple. Pleasant sensation of white flowers. Palate: Tiny and fine bubbles. Gently sweet and velvety sensation on the palate. Harmonious finish.
Prosecco Doc Treviso Millesimato Extra Dry Glera 100 % Grape Variety Vineyards situated inside the D.O.C. area Grape production: 18 tons per hectares Production for year: 60.000 bottles Vinification: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around10 to 15 days. Second fermentation with Charmat method in pressure tank at a temperature of 13° C. Alcohol: 11.5 % Acidity: 5.5 g/L Tasting notes: Light yellow Colour. A very fine and intense bouquet of flowers and yellow fruits, as peach, banana and apple. Tiny bubbles with a frothy feel on the palate. Residual Sugar: 16 g/L Serving: Ideal as aperitif, during whole meal, in particular with fish or shellfish.
Our company has always tried to elevate the peculiarities of each of our vineyard, vines and even individual strains. This meticulous process led us to believe, almost like a dogma, in the potential of our varieties vinified in purity and reinterpreted in a modern way. Absolute respect for the inherent characteristics of the grapes, choosing the most appropriate methods of vinification with preparation of detailed plans for every single vine. The mineral characters transferred to the wines of Lugana, the power and elegance of the Notte a San Martino, the richness of Condolcezza; the longevity and the character of fresh sparkling wines, are all the gifts that our land gives us. Our only concern is the ability to fully appreciate and share them with the patrons of good wine. Lugana grapes have among their fundamental traits, high acidity - an essential component of the sparkling wine, the health and preservation of the sparkling wine depend on it. For making sparkling wine, these grapes are harvested early and subsequently processed using the traditional mehod. Elected by the press as one of the best local wines of Italy, the Lugana Brut OLIVINI looks energetic, alternating a delicate nose with a sweet floral and fleshy fruit with strong hints of fresh bread.
LUGANA DOCG
LUGANA DEMESSE VECCHIE DOCG
LUGANA BRUT DOCG Metodo Classico
NOTTE A SAN MARTINO IGT
Of straw yellow colour, with greenish reflexes, it is characterised by elegant scents, pleasantly fruity and intense, with delicate citrus tones. It is a fresh and tasty wine, fullbodied, with a pleasant persistence of aftertaste. GRAPE VARIETY Pure Trebbiano di Lugana WINEMAKING: partial cold maceration for 12 hours at 5°C, alcoholic fermentation via selected yeasts at a controlled temperature, partial malolactic fermentation. Alcoholic content 13% by volume; Total acidity 6,5 g/l; Residual sugars 5,0 g/l.
Produced exclusively in one of the “cru” vineyards of the company, result of plant over-maturation and following grape selections. The long aging on fine lees and a long bottle curing, grant this wine a graceful and complete taste; of straw yellow colour, it is full and round at the taste, supported by a solid texture and remarkable persistence. GRAPES: Pure Trebbiano di Lugana WINEMAKING: Light over-ripening on the vine. Aging on fine lees for about 12 months. In bottles for at least six months. Alcoholic content 13,50% ; Total acidity 6,0 g/l; Residual sugars 6,0 g/l.
The perlage is fine and persistent, the scents are definitely fruity, accompanied by a fresh, savoury but at the same time creamy and defined taste with light bubbles. GRAPE VARIETY Pure Trebbiano di Lugana WINEMAKING The wine is fermented in the bottle, resting on the yeasts for least 30 months, thus acquiring its typical characteristics. Manual degorgement after freezing the bottle neck, and the addition of a liquor very suitable for the product. Alcoholic content 13% by volume; Total acidity 6,5 g/l; Residual sugars 8,0 g/l.
Very intense red colour, ethereal bouquet of ripe fruit, coffee and chocolate, very recognisable, velvet taste. GRAPE VARIETY: Pure Merlot WINEMAKING: drying in the loft, prolonged maceration, alcoholic fermentation via selected yeasts, complete malolactic fermentation. REFINEMENT: In French barriques for 24 months, then in steel tanks for several months and then left to rest in the bottle. Alcoholic content 14,50% by volume; Total acidity 5,0 g/l; Residual sugars 3,0 g/l.
organic In 1925, the grandfather Amadio was the pioneer of the farm. Back then he used to sell his wine to the best taverns in cities such as Verona, Vicenza and Padova, transporting it in small barrels on a horse-drawn cart. His sons Gino and Gigi, built on their father’s experience the reputation of Fasoli Gino wines in other regions of Italy and abroad. Together with the work of Amadio-Franco in 1966 and Natalino in 1971, this is the foundation from which this Winery has been able to grow. The first foray into organic cultivation came in 1980 and by 1984 all vineyards became organic. In 1990 they were A.I.A.B approved. Since 1925 Fasoli Gino produces white and red wines, coming from the lower Illasi valley, at the east side of Verona, which has a great vocation for oenological productions thanks to the type of terrains and its particular microclimate. The vinery products are entirely made from organic farming, among which stand out the Merlot “Calle” and the Merlot “Orgno”, the Soave Classico “Pieve Vecchia”, the Amarone della Valpolicella “Alteo” and the Recioto di Soave DOCG “San Zeno”.
Prosecco Spumante Doc tasi
Creaman Brut Classic method
Pinot Grigio
Borgoletto Soave DOC
Pieve Vecchia Soave DOC
Grapes: Glera 100% Vinification: White vinification, soft pressure and first fermentation in stainless steel tank at 15-17 C째 for 10 days. Second fermentaion in autoclave for 60 days Harvest by hand-picked Training system: guyot Alcohol12% Service temperature: 8-10 C째 Tasting notes: straw yellow with green hints and fine perlage. Elegant perfume of white flowers with a bitter note that creates a perfect balance with the sweetness.
Grape variety: Garganega 100% 10 day soft press fermentation in steel tanks at controlled temperatures. The second fermentation occurs in bottle in the following 3 years. Tasting notes: bright yellow, the nose has strong notes of bread crust, with hints of citrus, especially lime. The palate is fresh and delicate. Alcoholic gradation: 12%
Grapes: Pinot Grigio Soil: gravelly-sandy Farming system: Guyot Yield/Ha 120 tons Harvest: Hand-picked in the first week of September. Vinification: Involves the separation of husks and stalks from the grape, followed by a soft pressing. Fermentation occurs at controlled temperature for 15 - 20 days, then aged in stainless steel. Tasting notes: Light straw-yellow with greenish hues, the nose has a fine bouquet of citrus, hints of peach and yellow melon. Excellent balance between acidity and body and pleasantly fresh. Enjoyable sense of fruity in the end. Alcohol: 12,5 % vol
Grape variety: Garganega 100% Vinification:Maceration lasts 10-15 hours at 6-8째C. Fermentation in temperature-controlled stainless steel tanks for about 10 days. Tasting notes: Bright straw yellow colour, flowery bouquet and full-aromatic taste. Slight taste of bitter almond and good prolonged fresh aftertaste. Alcoholic gradation:12.5%
Grape variety: Garganega 100% Vinification: fermentation in steel barrels and aging in tonneaux on its own yeasts for 16-18 months. The refinement is in the bottle and lasts one year. Tasting notes: golden wine, full-bodied and rich of white mature fruits scents. The high alcohol content gives a zesty taste, typical of the grapes. It leaves an almond and pastries aftertaste. Alcoholic gradation: 14.5%
La Corte del Pozzo BARDOLINO CLASSICO Doc
La Corte del Pozzo VALPOLICELLA CLASSICO DOC
Valpolicella Ripasso Corte del Pozzo
GRAPES: 65% Corvina, 30% Rondinella, 5% Molinara VINEYARD LOCATION: eastward from Garda Lake, on the hills of Verona, the Bardolino Classico area. SOIL: Morainic. VINE TRAINING SYSTEM: Pergola corta veronese. VINIFICATION: The grapes are pressed a very short time after the harvest, and fermentation takes place in temperature controlled stainless steel tanks for approximately 15 days. After several filtrations, the wine is racked off again into steel tanks where it rests until it is bottled. WINE AROMA / PALATE: This is a wine that should be drunk young because of its lightly fruity and floral wine, which often resembles wild roses or a fresh bouquet of flowers. When the wine is decanted it loses some of the floral character, which is overtaken by a fruitier, better balanced palate.
GRAPES: Corvina 70%, Rondinella 30%. VINEYARD LOCATION: classic hill of Valpolicella Area. SOIL: stony, clay. VINE TRAINING SYSTEM: Pergola Corta Veronese VINIFICATION: fermentations are different. Grapes which have not been dried up ferment in steel tanks at controlled temperature, while dried up grapes ferment in wooden barrels. Only after 10-12 months of tasting, blends between the different wines are decided. Then wine is bottled and aged for 5-6 months before selling. Tasting notes: light red ruby colour. The organoleptic characteristics follow the course of the season: at the beginning this wine shows all its strength and liveness, then after one year of ageing it develops, and the harmony between the tannins and acidity joins to the taste of mature fruit giving it a touch of roundness. The parfum is red fruit notes and berry jam, with a light vanilla note. The taste is dry, velvet like, well bodied, harmonic.
Grape variety: Corvina 70%, Rondinella 30% Vinification: Once in the winery, the grapes are destalked and crushed. The juice is then put into stainless steel tanks. After a first fermentation, at the end of February, it starts a second fermentation in contact with ‘Amarone skins’ for 15 days. After that the wine is put in wooden barrels where it ages for 16-24 months. After bottling, the wine is then aged again in bottle, for other 6 months. Tasting notes: intense, ruby-red colour. The aroma is intense and smooth, characterised by red fruit notes and berry jam. This wine has great structure with a persistent aftertaste. Alcoholic gradation: 15%
La Corte del Pozzo AMARONE VALPOLICELLA CLASSICO DOC GRAPES: Corvina 70%, Rondinella 30%. VINEYARD LOCATION: situated in S. Ambrogio di Valpolicella area , in one of the most important areas of Valpolicella. SOIL: stony, clay. VINE TRAINING SYSTEM: Pergola Corta Veronese. HARVEST/ VINIFICATION: during the vintage we choose the ripest grapes. The ones good for drying rest in small wooden crates for 5-6 months, and then are crushed. Fermentation takes place in steel tanks at controlled temperatures for25-35 days. Then the wine is put in wooden barrels from 3 to 4 years. Tasting notes: plums, blackberries, cherry syrup, and spices. Dry and velvety wine, with the alcohol content well balanced by a little of acidity driven by tannic elements.
VALPO IGT
Rosso Veronese IGT Merlot “Orgno”
Rosso Veronese IGT Merlot “Calle”
Grape Varieties: Corvinone, Corvina and Rondinella Vinification: After harvest the best bunches are placed in small trays where they are left to dry for 20-30days. Following the brief period of “appassimento”, the grapes are destemmed and pressed and the must is left to ferment in oak barrels for about 20 days. After the first fermentation, the wine is transferred to 500lt casks where it fines for 4 months. The wine is then added to the skins of the Amarone (once the Amarone has been drained off) with some more dried grapes and left to ferment for a second time over a period of 2 weeks. This process increases the body and alcohol content of the wine. The wine is then drained off and left to mature for a year in 500lt and 225lt barrels. Tasting notes: Deep ruby red colour. The bouquet is full of spicy notes such as cinnamon, cloves and black pepper. On the palate, the roundness and elegance come through. The tannins are elegant, the wine is full bodied and has fantastic balance. Alcohol: 16 % vol.
Grape variety: 100% Merlot. Characteristics: The Merlot vine was planted in the Orgno vineyard in 1978. Our aim was to determine the potential of our soil, hitherto planted with white wine varieties, for red wine. The first results were extremely promising. The Merlot vine took well to the area. Nevertheless, we waited 10 years before bringing it onto the market, as we were working to achieve the quality levels we believed were desirable. The length of ageing in French oak casks varies from 12 to 15 months. Drinking / Storage: This is a wine which is remarkably smooth,even when drunk young. We suggest that it is best drunk between 3 and 5 years from bottling, depending on the vintage. Store away from direct sunlight at a constant temperature of 15°C. Serve at 18°C.
Grape variety: 100% Merlot. Characteristics: Grapes are harvested by hand, which enables us to select only the very best. The result is a wine of great structure and nobility, despite the young age of the vines. Once in the cellar the grapes are destemmed and then lightly pressed. The resulting must is transferred to steel vats for fermentation. Ageing in wood will last between 10 and 12 months, depending on the vintage. To allow for further development it is necessary for the wine to have some ageing in bottle before being sold. Drinking / Storage: We first produced this wine in 2000. We suggest it be drunk between 3 and 5 years from bottling. Store the bottle in a horizontal position, away from sunlight at a temperature of 15°C. Serve at 17-18°C.
Amarone della Valpolicella DOC Classico “Alteo” Characteristics: During the grape-harvest, the more looselypacked, well-ripened bunches are selected: the grapes are then left to dry for five to six months before pressing. Fermentation takes place in thermoregulated steel vats, after which the wine is aged in French oak casks for three years. After bottling, the wine remains in our cellar at a constant temperature of 15°C to allow further gradual ageing. The high alcohol content is accompanied by particularly marked bouquet of plums, blackberries and cherry syrup, with spicy nuances, reflecting the concentrated sugars resulting from the process of drying the grapes. The effect on the palate of the high alcohol level is mitigated by the strongly fruity taste,dry but very mellow, with clearly defined acidity and well-balanced tannins. Drinking / Storage: We recommend that this wine hould be drunk not less than two years after bottling; the bottles should be stored in a horizontal position in a dark place at 15°C. Open several hours before consumption and serve at 18°C.
The Paladin winery is located in the Venetian vicinity, where Veneto and Friuli meet. It is a territory where the viticulture and enology enjoy a long and renowned tradition. In this area the love of wine and viticulture dates back at least to the Roman age: in the first century AD, Plinio described this fertile area as a huge vineyard and spoke about the boats that, full of wine amphorae, sailed from the north Adriatic ports towards Rome. More recently the Venetian Republic imported the noble drink that became an object of exchange throughout its empire. 1962 represents a fundamental year for the company. It is then that Valentino Paladin transformed a family passion into a real trade by creating a winery. His bottles became rapidly known in the whole Veneto region, so that in 1985 Valentino moved to a new and modern winery in Annone Veneto.
PRALIS
MALBECH GLI ACERI
SYRAH
Celiberti Igt
Amarone della Valpolicella DOCG
GRAPES: Chardonnay and Manzoni bianco Colour: Intense and bright straw yellow. Bouquet: Delicate and elegant for the peach and apricot hints with clean aromatic notes of tropical fruit and mineral scents. Taste: Particularly velvety and enfolding, which reveals a strong personality and an excellent structure. Alcoholic content: 11,5% by Volume
Ageing: the Malbech ages for 12 months in barriques and for a further 6 months in large barrels, developing spicy aromas. The wine ageing in the bottle lasts at least 6 months, thus obtaining a great harmony. Colour: Bright ruby red with noble garnet-red highlights. Bouquet: Clear and intense fruity scents, with tobacco and spices notes. Taste: Aristocratic and elegant, perfectly balanced. Alcoholic content: 13,5% by Volume
Colour: intense ruby red with purple reflexes. Bouquet: at first very intense and complex, then there’s a succession of fruit jam and spicy flavours coming together to create a great balance. Taste: thanks to the ripening and the natural concentration Syrah Paladin is a wine of great structure and harmony. Soft but intense, shows a perfect balance between its sweet and acid components and the tannins; it smells of fruit jam and spices with an aftertaste of red fruits with a long pleasant finish. Food Pairing: Perfect sipped alone as an aperitif or after a meal, it is an ideal match for boiled meat or roasted meat and poultry. Wonderful with platters of medium aged cheese and cured meats. Alcoholic content: 13,5% by Volume
Wine & Art collection is made up of precious silver labels created by some famous Venetian and Friulian artists. Grapes: Malbech and Refosco dal peduncolo rosso. Vinification: The two varieties ferment separately with macerations lasting from 10 to 13 days. The wines then age for 12 months in oak barrels. After the blending, Wine & Art matures for a further 6 months in 225 litres oak barrels from Allier and for a long time in the bottle. Colour: Deep ruby red with garnet-red highlights after long ageing. Bouquet: Enfolding for the typical fruity scents and tobacco and spices notes. Taste: Dry, full-bodied and soft. Alcoholic content: 13% by Volume
Amarone della Valpolicella is an important dry red wine coming from partially dried red grapes, a DOCG produced exclusively in the Valpolicella, near Verona. Grapes: Corvina Veronese, Corvinone, Rondinella Vinification: The grapes are put to dry for at least 4 months, achieving a weight loss of at least 40%. Subsequently, the grapes are pressed and fermented in contact with the skins at a temperature of 18 -22 Tasting notes: Colour: red with garnet shades that are accentuated with evolution in time. Bouquet: Rich and complex, vinous, with hints of ripe fruit and black cherry jam, plums and raspberries, soft notes of vanilla and goudron. Taste: full, velvety, warm with rich tannins and a wonderful complexity. Alcohol Content 14,5% Volume
Vèscine produces its Chianti wines with grapes grown in vineyards located on the most beautiful hills in Radda in Chianti. The Colle Petroso vineyard stretches for about 4 hectares, at a height of 600 meters above sea level and is one of the highest vineyards in Chianti Classico. Thanks to this altitude, the days are warm and the nights cool. These difference of temperatures makes the Vèscine grapes exceptional and unique. The Castelvecchi vineyard is located in the north-western part of Radda in Chianti and surrounds the ancient settlement of the castle, which was built in the 11th century in order to defend the parish church of Santa Maria Novella. The soil is mainly made of marl, clays and limestone. Vèscine vinificates its wines in the historical cellars of Castelvecchi, which are located right under the castle. They date back – as well as the whole building –to the 11th centuries.
CHIANTI CLASSICO CAPOTONDO D.O.C.G.
CHIANTI CLASSICO RISERVA LODOLAIO D.O.C.G.
Grapes: Sangiovese and Canaiolo. Vinification: The grapes are harvested and selected with extreme care. The maceration goes on for 10 – 12 days; the wine then ages in steel tanks till March and in 100 hl. barrels. Colour: brilliant ruby red with nice violet tinges. Bouquet: pleasantly fresh for the nice notes of red berry fruit. Taste: rich, well-balanced and particularly soft. Alcohol content: 13.5% by volume
Grapes: From 100% Sangiovese Area: the grapes grown in our own vineyards, stretching on the hills at an altitude between 500 and 600 metres where Lodolaio, a species of falcon, hunts. Vinification : The grapes are harvested by hand when perfectly ripe and the maceration goes on for 40 days. After a first decantation, the wine ages in steel tanks for 6 months and afterwards in big oak barrels for 18 months. The wine then refines in bottle for 4 months. Colour: deep ruby red, with light garnet-red highlights. Bouquet: complex, ethereal with fruity notes evolving in a delicate spicy bouquet. Taste: aristocratic, well-structured, elegantly tannic and well-balanced. Alcohol content : 13,5% volume
CHIANTI CLASSICO GRAN SELEZIONE MADONNINO DELLA PIEVE D.O.C.G. Grapes: 100% Sangiovese grapes Area: the grapes are grown in the vineyard of Madonnino in front of the ancient Pieve in S.Maria Novella in Castelvecchi. This vineyard, one of the oldest in Chianti area. Vinification: The grapes are harvested when they reach the perfect maturity level and selected with extreme care. The maceration goes on for 40 days. According to the production’s technical policy the Gran Selezione has to age for at least 30 months. Our Madonnino della Pieve ages for 42 months, 24 of which in wood. Colour: deep and intense ruby, with elegant garnet reflexes. Bouquet: complex, with hints of fruits that develop into spices like vanilla and pepper. Taste: expressive wine, full bodied, complex and seductive , shows a wonderful balance, with a long fulfilling aftertaste. Alcohol content: 14% vol.
La Querce estate is located on the Chianti Florence hill that faces Impruneta at the heart of the Chianti Colli Fiorentini. In its 42 hectares of extension we grow vineyards and olive trees. It’s cultivated according to both tradition and innovation, limiting chemical interventions in order to reach the balance between soil and plants. As a result we obtain high quality products. The soil in our Chianti hills tend to be clayey, this allows to always having a water reserve at our disposal that plants can use in harsh moments. Most fields face south in a wide valley; this helps to obtain sun exposure and light breeze during the harvest. The 8 hectares of vineyards have all been planted both with traditional grapes of this area Sangiovese, Canaiolo and Colorino, and with grapes Merlot. 12 hectares of our land is covered by olive trees (about 2600 plants) all cultivated according to tradition. Most of the olive trees are more than 100 years old. In 1990, it was planted an olive grove facing south of about 500 plants. The different varieties are: Frantoio, Moraiolo, Leccino, Pendolino, Madonna dell’Impruneta and other varieties in small quantities.
SORRETTOLE Chianti d.o.c.g.
LA TORRETTA Chianti Colli Fiorentini d.o.c.g.
LA QUERCE Toscana i.g.t.
PLANTING YEAR: 1999, 2003 and 2010 GRAPES: Sangiovese 80 %, Colorino 10 % and Merlot 10 % WINEMAKING: Harvesting: from 16th to 18th September, manual with small boxes, grapes are softly pressed. Fermentation of about 10 days, with periodical pumping over for a better color and softer tannins extraction during which the wine completed its alcoholic fermentation. Maturation in stainless steel tanks REFINING: in bottles of at least 2 months PRODUCT QUANTITY: 15.200 bottles of l. 0,750 TASTE: ruby red color, pleasantly fruity and with cherry notes to the nose, while fresh and long lasting in mouth.
PLANTING YEAR: 1999 and 2003 GRAPES: Sangiovese 90 % , Canaiolo 5 %, Merlot 5 % WINEMAKING: Harvesting: August 29 for Merlot, Spetember 10 for Canaiolo and September 18 for Sangiovese, manual with small boxes, grapes are softly pressed. Fermentation of about 14 days, with periodical pumping over for a better color and softer tannins extraction. Maturation in wooden French barriques for 16 months. Refining in bottle for at least 3 months PRODUCT QUANTITY: 8.000 bottles of l. 0,750 TASTE: Deep ruby red with purple reflexes, it’s rich in aromas of mature fruit. On the palate, the is well-balanced, elegant with a good structure.
GRAPES: Sangiovese 90 % , Colorino 10 % WINEMAKING: Harvesting: in 2011 September 26 after two different selection, manual with boxes, the grapes are softly pressed. The grapes were macerated in stainless steel tanks for about 18 days, with a periodic pumping over for a better color and softer tannins extraction, during which the wine completed its alcoholic fermentation. The malolactic fermentation was completed into tanks. Maturation in new wooden French barriques for 18 months. Refining in bottle for at least 9 months PRODUCT QUANTITY: 5.200 bottles of l. 0,750 TASTE: Intense ruby red colour; bouquet is wide and strong with a red fruits and chocolate note. In the mouth, its complex structure, with soft tannin and of a long and persisting taste
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The house of Casalvento is situated in the heart of the Chianti Classico region. Purchased in 1997 by visionary entrepreneur, Robert Cuillo and his wife, Gudrun, a complete restoration was undertaken, bringing the property back to its former beauty. Situated 600 meters above sea level, the vineyards are the perfect combination of tradition and innovation: The fruit of the collaboration between the owners and internationally renowned enologist, Stefano Chioccioli. We spare no effort or expense in producing our wines – combining the history and ancient grapes of Tuscany with the most modern techniques and latest knowledge. The first vineyards were planted 15 years ago, planting selected vines suited to our unique soils and microclimate at high densities, and pruning for exceptionally low yields. In the ancient olive groves, new trees were planted and we now tend close to 1000 trees, all of native Italian varieties. The remaining 420 acres consist of beautiful mature woodland that surrounds the hamlet on all sides. Three houses have been completely redesigned and furnished with local antiques to accommodate guests.
L’Anima Bianco IGT Toscana
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Puro Sangue Igt
Livernano Rosso IGT Toscana
Divinità IGT Toscana Rosso
Blend: Chardonnay, Sauvignon blanc, gewurtztraminer. Fermentation : Sauvignon (40%) fermented in stainless steel, 7 months on the lees. Chardonnay (55%) and Traminer (5%) fermented in 225 l barrels. Aging: inside the bottle for minimum 6 months. Tasting Note: One of Tuscany’s few high level whites, the L’Anima Bianco is a blend of barrel-aged Chardonnay, Sauvignon Blanc, and Gewürztraminer fermented in stainless steel. Superbly rich, complex, and elegant, its fragrant nose shows notes of flowers, fruits, and boisè. The palate is tangy, with refreshing acidity that is followed by a wonderful, lingering finish.
Blend: 80% Sangiovese, 20% Merlot. Fermentation : fermented in stainless steel or wood tanks. Aging: inside 350 l barrels for 12 months. Minimum 6 months inside the bottle. Tasting notes: lively aromas of rich fruit.
Blend: 80% Sangiovese, 20% Merlot. Fermentation : fermented in stainless steel or wood tanks. Aging: inside 350 l barrels for 16 months. Minimum 6 months inside the bottle. Tasting Note: A venerable Chianti showing rich fruit and lively aromatics. 80% Sangiovese is complemented by 20% Merlot and careful oak-aging. Dense ruby-red in color. The nose is fruity and dense with the scents of rich red berries, spice and toasted notes. Its well-knit structure is smooth on the palate, with a perfect balance of tannins and acidity. Age-worthy, but can be enjoyed now with roasted meats and bean dishes.
Blend: 100% Sangiovese. Fermentation: Fermentation inside 225 barrels or Wood tanks. Aging: inside 350 l barriques for 18 months. Minimum 6 months inside the bottle. Tasting Note: We believe in the superb quality of Tuscany’s indigenous grapes. Our Puro Sangue is pure Sangiovese, displaying classic black cherry and violet aromas, velvety texture and characteristic acidity. This wine is a perfect expression of the Chianti Classic terroir.
Blend: Cabernet 60%, Merlot 40 %. Fermentation: Fermentation inside 225 barrels or wood tanks. Aging: inside 225 l barriques for 18 months. Minimum 6 months inside the bottle. Tasting Note: Livernano’s flagship wine is a blend of grapes from the best Cabernet Sauvignon, Merlot and Sangiovese parcels. Majestic and age-worthy, it offers rich, fruity aromatics and a powerful structure. Complex aromas of balsam and mint, with faint grassy nuances. The very fleshy, fruit-forward palate has fine tannins and a finish that develops impressively.
Blend: 100% Cabernet Sauvignon. Fermentation : fermented in stainless steel. Aging: inside 225 l barrels for 12 months. Minimum 6 months inside the bottle. Tasting Note: Divinità is a 100% Cabernet Sauvignon obtained from carefully selected grapes. This wine ages for 12 months in French barrels and six months inside the bottle. The nose shows hints of blackcurrant, dark chocolate and leather melted perfectly with aromas of spices and minerals. The mouth is wide with round and soft tannins balanced by a good acidity.
ROSATO Casalvento
Chianti Classico Docg
Chianti Classico Riserva Docg
Janus Igt
Dream Spumante Metodo Classico
Blend: 100% Sangiovese Fermentation : fermented in stainless steel. Aging: Stailess steel. Soil: stones Trellis system: Candelabro (flat Alberello) Plants per hectare: 7000 Harvest: mid October
Blend: 80% Sangiovese, 20% Cabernet Sauvignon. Fermentation : fermented in stainless steel or wood tanks. Aging: inside 350 l barrels for 12 months. Minimum 6 months inside the bottle. Soil: stones Alcoholic gradation: 13.5% Testing notes: possesses the lively aromatics and rich fruit. Awards: Chianti Classico 2007: 90 points (Wine Spectator’s)
Blend: 80% Sangiovese, 20% Cabernet Sauvignon. Fermentation : fermented in stainless steel or wood tanks. Aging: inside 350 l barrels for 16 months. Minimum 6 months inside the bottle. Soil: stones Alcoholic gradation: 13.5% Testing notes: possesses the lively aromatics and rich fruit. Awards: Chianti Classico Riserva 2006: 93 points (Wine Spectator’s)
Blend: Cabernet 100%. Fermentation: Fermentation inside 225 barrels or wood tanks. Aging: inside 225 l barriques for 18 months. Minimum 6 months inside the bottle. Alcoholic gradation: 14% Awards: 94 points, Janus 2007 (Wine Spectator’s) 92 points, Janus 2005 (Wine Spectator’s) 91 points, Janus 2008 (Wine Spectator’s) 88 points, Janus 2004 (Wine Spectator’s) 88 points, Janus 2006 (Wine Spectator’s). Silver medal, Singapore Wine Style Asia Awards, 2012
Blend: 100% Sangiovese Fermentation : fermented in stainless steel. Aging: Bottle for 36 months. Soil: stones Trellis system: Candelabro (flat Alberello) Plants per hectare: 7000 Harvest: beginning of Septmber
The San Vincenti farm covers 60 hectares of land and is situated in the municipality of Gaiole in Chianti, at an altitude between 350 and 450 above sea level. The soil is made of sand and marl rock. The farm is made of two estates: Stignano with 6 hectares of vineyards, with a density of 6,000 plants per hectare, all of Sangiovese, and Le Corticelle with 2 hectares of merlot vines, with 6,000 plants per hectare. The vines are all completely exposed to the midday sun. The company does not use pasteurising refrigeration methods, therefore a slight deposit should be considered a sign of authenticity. The owner of this enchanting private estate in Gaiole in Chianti is called Roberto Pucci, a dynamic entrepreneur just into his sixties from Prato, who having fallen in love with the marvellous Chianti area some years ago decided to dedicate all his resources to the production of wines with a great character. Leading the project is a man sacred to Italian oenology, Carlo Ferrini, a complete connoisseur of Chianti Classico and the maker of cult wines sought after by wine lovers the world over.
CHIANTI CLASSICO DOCG
CHIANTI CLASSICO DOCG RISERVA
CHIANTI CLASSICO DOCG GRAN SELEZIONE
STIGNANO IGT
Grape variety: 100% Sangiovese Alcohol content: 14% proof Aging: 12 months in tonneau Refining: 3 months in bottles Organoleptic characteristics: Intense ruby red with hints of black cherry and violet. Round at the taste with a hint of strong tannin, with spicy and floral notes.
Grape variety: 100% Sangiovese Alcohol content: 14% proof Aging: 24 months in tonneau Refining: 6 months in bottles Organoleptic characteristics: ruby red hue, fruity bouquet, good vanilla hints, enveloping flavour, warm, very harmonious and full-bodied.
Grape variety: 85% Sangiovese, 15% Merlot Alcohol content: 14,5% proof Aging: 24 months in tonneau Refining: 12 months in bottles Organoleptic characteristics: Deep ruby red with purple reflections. Fresh, with sweet cherry, blueberry and tobacco and hints of toast and sweet tannins.
Grape variety: 100% Merlot Alcohol content: 14,5% proof Aging: 18 months in tonneau Refining: 6 months in bottles Organoleptic characteristics: Purple red, with notes of berries mixed with spices cocoa and tobacco; smooth and round with good acidity and flavor.
The modern history of the Manzano Farm begins with the establishment of the Tenimenti Luigi d’Alessandro vineyards in 1967. At the end of the 90s, after a long administrative process, a group of wine producers, all from the Cortona area and led by Tenimenti d’Alessandro, succeeded in obtaining from the Ministry of Agriculture the Cortona D.O.C. (Protected Designation of Origin) Certification, effective from the 1999 vintage. Attilio Scienza, a leading Italian agronomist, was the first person to realize the potential of Syrah in the Cortona area, but Tenimenti d’Alessandro had the courage to turn the idea into reality. Following Scienza’s recommendations, in 1988, an experimental vineyard of 12 acres was planted in order to identify the optimal relation between the vine and the local terroir; accurately selected, high quality rootstocks (R 110) from the best vine growing area were chosen. Many different varieties such as Merlot, Cabernet Sauvignon, Sangiovese and Mourvedre were tested. Attilio Scienza spent almost four years analyzing the stratigraphy and the pedo-climatic aspect of the area, micro-vinifyng each portion of land. The final results were clear: Syrah and Viognier provided the best soil-vine connection.
BIANCO DEL BORGO IGT Toscana
FONTARCA IGT Toscana
IL BOSCO Cortona Syrah DOC
VIN SANTO Cortona DOC
Grape variety: 100% Viognier Soil type: Clay soils of medium texture Vinification: fermentation in barrels for 40% and in steel tanks for 60%. Aging 60% in barrels of second passage for 6 months and 40% in steel tanks
Grape variety: 100% Viognier, First vintage 1990 Soil type: Clay, soils of medium texture Vinification; fermentation in barrels for 40% and in steel tanks for 60%. Ageing 12 months in 20hl truncated cone oak Alcol: 13% Vol.
Grape variety: 100% Syrah Vineyards location: Plot of Il Bosco, Cani, Pozzo Vecchio, Cipressi. First vintage 1992 Soil type: Clay, soils of medium texture Vinification: Fermentation and maceration in truncated cone shaped wooden vats for about 20 days. Ageing 22 months in barrels: 33% new oak barrels, 67% second and third passage Alcol: 14,5% Vol
Grape variety: Trebbiano and Malvasia First vintage 1980 Soil Type: Argillous soils of medium texture Yield 1000 gr. per plant Vinification: The grapes are put to dry in ventilated rooms from the moment of the harvest to the following midfebruary. They are then pressed and the must is placed in traditional small (50 l.) oak casks (caratello) for 6 years.
Podere Fortuna is situated 25 kilometers north of Florence in the heart of Tuscany, among the beautiful hills of the Mugello valley. The area has been the earth of great artists, such as Giotto and Beato Angelico, and of the Medici family, that since 1300 have been part of Florence history. Wine’s production in Podere Fortuna has been documented since 1465 when it was part of the “Castello di Cafaggiolo� property, owned by Lorenzo il Magnifico, and in 1629 the Podere had a specialized vineyard, so unusual for that period, counting more than 8000 vines. Since 2001 we have planted new varieties of vines such as the Pinot Noir that seems to be particularly suitable for our weather and soil conditions. The vineyard, which has been planted with over 7.000 vines per hectare is divided in three parts whose grapes are separately harvested and vinified in order to verify the differences during all the phases of wine evolution. The grapes are hand harvested in small boxes and selected by two different triage tables before the vinification in French oak open vats. After a period of skin contact and fermentation of about 18th to 25th days, according to grapes conditions, the wine is left in Frence oak barriques for the following 12 months. After this period we decide how to blend the wines coming from the various parts of the vineyard and let them settle in cement vats for the following six months. Than we bottle the wine and we let it in the cellar for the 12 months of refinement preceding the sale that starts in the month of March of the third year following the harvest.
COLDAIA IGT Toscana Pinot Nero
FORTUNI IGT Toscana Pinot Nero
MCDLXV IGT Toscana Pinot Nero
Grapes variety : Pinot Noir 100% Exposition and altitude: south 250 meters over s.l. Soil characteristics: moderately calcareous sandy loam Plant density and training system: 7.142 vines per hectare/ cordon Harvest : the grapes are hand harvested on end of August, placed in small boxes, and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation is completely natural, entrusted the only indigenous yeasts, for 19 days in French oak open vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration in March Production: 4300 cl.75 bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: intense ruby red with light garnet. Elegant nose with fruity scents of fresh blackberry and cherry complemented by mineral notes. The palate is fresh and balanced. The finish is long and refreshing with a fruity, floral return.
Grapes variety: Pinot Noir 100%, Exposition and altitude: south, east and west, 230 -300 m.over s.l. Soil characteristics: moderately calcareous sandy loam Training system and plant density: cordon and guyot , 7.142 vines per hectare Harvest: the grapes are hand harvested at the end of August, in small boxes, and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation is completely natural, entrusted the only indigenous yeasts, for 19 days in French oak open vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration in March. Production: 5.030 0,75lt. bottles, 220 1,5 lt. bottles and 24 3 lt. bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Intense fruity bouquet with a concentrated morello cherry and raspberry. In the mouth enter, soft and good richness, elegant and balanced with silky tannins. The final taste is long with fruity aromas of blackcurrant and raspberry.
Grapes variety: Pinot Noir 100% Exposition and altitude: south, east and west – 250 -300 meters over s.l. Soil characteristics: moderately calcareous sandy loam Training system and plant density: cordon and guyot, 7.142 vines per hectare Harvest: the grapes have are harvested at the end of August, placed in small boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation is completely natural, entrusted the only indigenous yeasts, for 21 days in French oak open vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled in March. Production: 2.590 0,75lt. bottles and 190 1,5 lt. bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Delicate aromas of forest floor, with blackberry, raspberry and rose. Linear palate, silky and balanced with a mineral vein and an almond finish that also recalls the nose along with intriguing balsamic notes.
Leopold I of Tuscany is located at the foot of the hilly area of the municipality of Bibbona in the Livorno province overlooking Bolgheri, and has been owned by Mr. Nicola D’Aria since 1996 with the purchase of 31 acres highly suitable to wine production. The vineyard area is 13 ha which will increase over the years to cover about 20 ha with a structure of medium-textured soil, with a good presence of clay supported by base elements. Hence the choice of an environmentally friendly crop and of a low production per ha, to guarantee its high quality and a recognizable personality. It is crossed over its entire extension by ventilation constants from both the sea and the land, generating the correct heat exchange within the vineyard itself which features a density of 9,600 vines per ha cultivated on bilateral spurred rows. The soil and climatic conditions of this area allow the Bordeaux varieties to express their maximum potential in quality with complexity, elegance and robustness. Located just inland of the coastal area, protected to the south by the Pineta dei Cavalleggeri and to the north by the hills that host the Magona forest, the commercial area is divided into 4 vineyards called Field of the Snakes, Field of the Fig Tree, Field of the Almond Tree and Field of the Tower . The cultivars are Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot and Sirah which homogeneously complete each stage of maturity with the right gradient of sloping in the rows’ aspect thus favouring the exposure to the sun of the two leafy sides whilst shading the grapes during the hottest hours of the days preceding the harvest.
MEDITERRANEO IGT TOSCANA BIANCO Grapes: Vermentino Vinification: Stainless 12 months Aging: Ready to drink Tasting Tasting notes: Light yellow color, powerful, fascinating, intense aromas of wildflowers and herbs. Notes of peach Alcohol: 13%
D’ECHO IGT TOSCANA ROSSO
D’ARIA IGT TOSCANA ROSSO
D’UNICO IGT TOSCANA ROSSO
Grapes: 70% Cabernet Sauvignon and 30% Merlot Vinification: Maceration on the grape skins for 18 days in conical oak vats at a controlled temperature. Assembly of the masses to complete malolactic fermentation. Elevating in oak barrels of 80 hectoliters for about 6 months. Aging in the bottle for about 3 months Tasting notes: Ruby red with purple hues, fruity and spicy, with good intensity and full-bodied, interesting tannic plot and acidity, fairly persistent Alcohol: 14%
Grapes: 50% Cabernet Franc, 40% Merlot, 10% Petit Verdot Vinification: Separate vinification with maceration on the grape skins for 22 days in conical oak vats at a controlled temperature. Assembly of the masses to complete malolactic fermentation. Wine elevating in oak barrels of 80 hectoliters for about 7 months. Aging: in the bottle for about 4 months Tasting notes: Deep ruby red, fruity, spicy, balsamic vinegar, good intensity, soft and round tannins, good acidity, full-bodied, fine and persistent Alcohol: 14.5%
Grapes: Sirah Vinification: Wine elevating in oak barrels of 80 hectoliters for about 12 months. Aging in the bottle for about 6 months Tasting notes: Deep ruby red, fruity, spicy, balsamic vinegar, good intensity, soft and round tannins, good acidity, full-bodied, fine and persistent Alcohol: 14%
DUCA ALLONE BOLGHERI DOC ROSSO Grapes: Cabernet Sauvignon 50 % Cabernet Franc 40% Merlot 10% Vinification: Maceration on the grape skins for 20 days in conical oak vats at a controlled temperature. Tasting notes: Ruby red, notes of black berries, load, fruity, spicy, balsamic. Ample taste, good intensity, soft and round tannins, good acidity, fine and persistent. Alcohol: 14%
BOSCHIVO IGT TOSCANA ROSSO Grapes: 50% Cabernet Sauvignon e 50% Cabernet Franc Vinification: Maceration on the grape skins for 25 days in conical oak vats at a controlled temperature. Wine elevating in oak barrels of 80 hectoliters for about 8 months and 5 months in barrels. Aging in the bottle for 3 months and more. Tasting notes: Alcohol: 14.5 %
Founded in 1972, Milano-based Empson & Co. has pioneered the exports of fine Italian wines and led the way in taking Italy’s viniculture seriously – decades before the competition. Number 1 in the U.S. market, the Neil Empson Selections stand for premium quality, consistency and reliability throughout the world. Think Tuscan. That’s what Neil and Maria Empson had in mind when they created Toscolo and Supremus. Toscolo born in 1988 – from a longtime passion for this extraordinary region. The name itself is a tribute to Tuscany: a Renaissance Italian word, it means “Tuscan boy”. The Empsons chose their friendand star enologist Franco Bernabei to style the wines with Neil himself. Nothing was left to chance to make the Empsons’ brand their ideal Tuscan creation. Maria Gemma Empson personally designed the ultra-classic packaging of Toscolo and the wines’ distinguishing “ancient seal”, featuring a Tuscan boy. The making of the wines begins in the region’s finest vineyard locations and ends in their state-of-the-art facilities, also thanks to a great team. Soil and microclimates are intriguingly diverse – from compact, very fine-textured limestone at approx. 400-450 meters (1,310 to 1,480 feet) above sea level, to rocky, calcareous clay areas with similar altitudes; and even clayey/ siliceous/ calcareous soil at 250-300 meters (820-984 feet) above sea level.
Toscolo Vernaccia di San Gimignano DOCG
Toscolo Chianti DOCG
Toscolo Chianti Classico DOCG
Toscolo Chianti Classico Riserva DOCG
Varieties: 100% Vernaccia Vinification: Cryomaceration (maceration on the skins at low temperature) is followed by temperature-controlled vinification in stainless steel tanks. Cold white wine vinification preserves the stability of Vernaccia’s abundant aromatic components. The wine ages in bottle for eight months before release. Tasting notes: lovely, straw yellow color with golden reflections; intense, fresh and fragrant nose and apleasing, flavorful, well-balanced palate recalling citrus, apple, pear, honeysuckle, sage leaves and white flowers with its typical bitter almond finish.
Varieties: Sangiovese. Vinification: Temperature-controlled fermentation and maceration last 12-15 days, with daily pumpovers; the wine ages in oak barrels for six months. Tasting notes: Brilliant ruby in color, its elegant bouquet of violets, berries and iris is confirmed on a soft, round, wellbalanced palate showing good body, fruity flavors and intensity. Alcohol: 12.76%
Varieties: 95% Sangiovese + 5% Cabernet Sauvignon Vinification: Temperature-controlled fermentation is followed by 15-18 days of maceration on skins, with daily pumpovers; aged in barrique for one year, followed by six months in bottle. Tasting notes: Ruby red in color with garnet highlights, the wine shows an ample, classic bouquet of berry fruit, violets, iris and vanilla; chewy, abundant fruit, a silky texture with good body, balance and extract. Alcohol: 12.70%
Varieties: 90% Sangiovese, 5% Cabernet Sauvignon and 5% Merlot Vinification: Temperature-controlled fermentation is followed by delicate maceration on the skins for 15-18 days, with daily pumpovers; aged in oak barrels for two years, but a portion of the wine ages in barrique for six months. Élevage in wood is followed by six months in bottle. Tasting notes: a brilliant ruby red with garnet reflections, an ample bouquet of Marasca cherries, plums, violets, iris, spices, black pepper, coffee, vanilla and nutmeg confirmed on a full, luscious palate, and a lingering, clean finish. Alcohol: 12.90%
Supremus igt toscana Supremus is a top selection from the vinification of Sangiovese, Merlot and Cabernet Sauvignon grapes. They are orchestrated by Neil Empson and Franco Bernabei, who bring to bear more than thirty years’ research and experience in the region. Varieties: 75% Sangiovese, 15% Merlot + 10% Cabernet Sauvignon Oroduction area: Tuscany, various select locations (Maremma and Chianti Classico) Production method: Vines are over 25 years old. Élevage is 14 months in barrique – principally Allier oak, seasoned for 36 months; 70% of the barriques are new. Bottle age before release is 6 months. Tasting notes: Deep crimson in color, it sparkles with purple reflections. Its very intense, persistent bouquet of violets, cherries and red berry fruit shows subtle, elegant notes of vanilla and toasted wood, minerally nuances and hints of leather, chocolate, black pepper and cinnamon. Alcohol: 13.50%
BRUNELLO DI MONTALCINO DOCG TORRE FOSCA TORRENIERI Tucked away on the outskirts of Montalcino, stands a dark tower whose walls have seen momentous battles, plunders and power struggles. Easy access to Rome, Siena and several Tuscan valleys made it an easy target as well as a rest stop for early travelers. Weary explorers were fed with delights from ancient Tuscan traditions and served ample goblets of wine before being sent on their way. Content as they were, they were then sent on their way with memories of an enchanting wine that would one day draw them back. Today, that same black tower stands tall above the lush Montalcino countryside, where refreshing northeastern winds ventilate the area, and thriving vineyards full of plump, tight clusters of dark, juicy and thickskinned grapes used to make Tuscany’s flagship wine. Torre Fosca is emblematic of a resilient people who stopped at nothing to protect their heritage, including a long tradition of winemaking native to the area.
MOLO 8 LAMBRUSCO Relishing in a glass of Torre Fosca Brunello di Montalcino takes us back to this unspoiled, peaceful landscape where war and conflict are things of centuries past. Indeed we are left with stunning views, hilly olives groves, verdant estates, a long culinary tradition and of course, fine wines like Torre Fosca. Varieties: 100% Sangiovese grapes Tasting notes: good acidity and elegant tannins are promised and Torre Fosca delivers. Its name actually means dark or black tower and it embodies the castle’s majesty and strength. A bold, elegant wine with a deep ruby color, firm tannins, rich structure and lingering aromatic notes of oak, dark chocolate and tobacco recall an unrelenting population that never gave up.
Fun, snappy, boldly fruity and softly fizzy, this native varietal is easy to fall in love with. Named after Pier (“molo”) Number 8, it comes from a scenic location near Mantua (in Italian, Mantova), which once bordered a long-lost lake. Before the latter dried up, the view from the pier was so enchanting it had become the locals’ favorite spot for amorous proposals. The story goes that the pier was rebuilt on dry land to ensure l’Amore would always triumph. It did, and subsequent generations have toasted it with the playful sparkle of this delightful Mantovano red. Varieties: 100% Lambrusco; a blend of the following clones: Lambrusco Maestri for structure, Lambrusco Marani for roundness, mellowness and subtle sweetness, Lambrusco Ancellotta for color intensity and aromatic richness, reminiscent of brushwood and raspberries. Type: medium‐sweet red sparkling wine Vinification method: fermentation in stainless steel
Alcohol: 8.5% by vol. Residual sugar: 40 g/l Total acidity: 6.0‐7.0 g/l Closure: natural champagne cork Tasting notes color: intense ruby red bouquet: persistent and fragrant, with notes of black cherries and wild berries palate: aromatic, fruity and pleasantly sweet
organic San Polino small family-run farm lies to the south-east of Montalcino at 400 m above sea level. They use permaculture and biodynamic- organic farming to produce a premium Brunello di Montalcino and Rosso di Montalcino. Both wines are the simple expression of the biodiversity found in the San Polino terroir. San Polino has 4 hectares of vineyard and 1.5 hectares of olives surrounded by the wilderness of mediterranean woods and shrubland. In the interests of autochthony and typicality they farm only the Sangiovese vine varietal and use, for the most part, only manual work in the fields. The Winery planted 2,5 hectares of Brunello di Montalcino and 1,5 hectares of Rosso di Montalcino in the winter of 1998 putting 5000 vines per hectare and using the traditional four-spurred cordon method of pruning and for training.
Rosso Di Montalcino Doc
Brunello Di Montalcino Docg
Brunello Di Montalcino Riserva Docg
Brunello Di Montalcino Helichrysum Docg
Area: South-east of Montalcino Grapes: Sangiovese grosso Fermentation: wine is fermented naturally, using indigenous yeasts at 28째C Ageing: shortly in Slavonia oak vats and for18 months in stainless tank.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 55-65ql /ha Altitude: 400-450 metres Fermentation: wine is fermented naturally, using indigenous yeasts at 28째C Ageing: in barrique and Slavonia oak vats for 42 months.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 45-55ql./ha Fermentation: wine is fermented naturally, using indigenous yeasts Ageing: in barrique and Slavonia oak vats for48-52 months. Tasting: Lots of tar, roses and crushed berries. Full-bodied, with big,velvety tannins and a long, lively and fruity aftertaste of blackberry, cherry and vanilla.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 45-55ql./ha Altitude: 400-450 metres Fermentation: wine is fermented naturally, using indigenous yeasts. Ageing: in barrique and Slavonia oak vats for 42 months
Leaded by the third generation of the family, Casa Vinicola Botter has almost a century of life. Today we are one of the leading Italian wineries on the export market. 1928 Carlo Botter founds the Casa Vinicola as a bulk merchant. Later on 1950 the family starts the sales of wine in bottles, increasing the company share on European markets. In 1996 the third generation joins the company: new style, new corporate image, new marketing strategies and including new wines from the south of Italy. Today The winery cooperates with the most qualified wine producers in Veneto, Apulia, Molise, Abruzzo and Sicily. A strong relationship that begins in the vineyards and go through all the production cycles from fermentation and vinification until the wine is bottled.
MONTEPULCIANO D’ABRUZZO TOR DEL COLLE DOC RISERVA Grapes: Montepulciano 100% Aging:The wine ages for at least 12 months in wooden casks and then for another 12 months in steel tanks. Tasting notes: Deep ruby red colour with garnet flecks tending to purple with ageing. Intense, vinous bouquet with an immediate cherry flavour changing to notes of blackberries and liquorice with bottle aging. Dry and herbaceous on the palate, it becomes round full-bodied and more balanced with age. Alcohol: 13%
Biferno TOR DEL COLLE DOC
MOLISE TOR DEL COLLE RISERVA DOC
SANGIOVESE LA CASADA IGT
Grapes: 80% Montepulciano, 20% Aglianico Aging: The wine ages for at least 18 months in wooden casks and for another 18 months in steel tanks. Tasting notes:Bright and intense ruby red colour which becomes garnet with ageing. This wine has a pleasant, characteristic and ethereal bouquet. Dry, velvety, tannic and well-balanced on the palate. Alcohol: 13%
Grapes: montepulciano Aging: The wine ages for at least 12 months in wooden casks and then for another 12 months in steel tanks. Tasting notes:Bright and intense ruby red colour which becomes garnet with ageing. This wine has a characteristic, intense, very ethereal and vinous bouquet. Full-bodied on the palate, harmonious, supple and slightly tannic finish. Alcohol: 13%
Varietal composition: 100% Sangiovese Vinification: The must is left on the skins for 4-8 days. It is then placed in special tanks where fermentation is completed in 8- 10 days at 25°-30°C. H arvest date: Second half of September. Cellaring: 2-3 years. Alcohol Content: 11%vol. Total Acidity (as tartaric acid): 5,50 g/l Reducing Sugar: 3,10 g/l Tasting Notes: Dry, pleasant and vinous. Fresh bouquet with flowers notes. Culinary Suggestions:Ideal with roasted meats, red grilled meats and hard cheeses. Serving Temperature: 18 ° - 20° C.
BRUNELLO DI MONTALCINO DOCG MOLINO DELLA SUGA Grapes: 100% Sangiovese Grosso Vinification: Traditional red wine vinification at a controlled temperature between 18° and 28° C CELLARING: 5 years ALCOHOL CONTENT 13,5% vol. TASTING NOTES: made with the best sangiovese grosso grapes, aged in oak barrels for at least two years and in bottles for three months. This wine is ruby red with garnet hues, with a generous nose with hints of violets and vanilla and a robust, velvety flavour.
Piazza del Castello Rosso Igt Toscana
Magnifico Fuoco Primitivo Di Manduria Doc Riserva
Grapes:60% Sangiovese, 30% Cabernet Sauvignon & 10% Merlot. Vinification: The must is left on the skins for 6-8 days, in order to extract colour. It is then placed in special tanks where fermentation is completed in 8-10 days at 18°-20° C. Tasting notes: Intense red colour, intensely vinous bouquet with a fragrance of violet. The bouquet conveys incredible sensations of fullness and complexity with a note of ripe berries that give sensations of chocolate and nuances of balsam. It is harmonious rich in structure but decisively dynamic. Alcohol: 14%
Varietal : primitivo Vinification : vinification is carried out using the traditional “submerged cap” system, carefully controlled in order to extract delicate tannins and varietal fruit characteristics. Alcohol and malolactic fermentations are completed in stainless steel vats, then the wine is transferred in big casks for at least 12 months. Afterwards it ages in stainless steel vats, after bottling it completes its maturation for 5-6 months before sale Tasting notes: intense ruby-red colour tending to garnet. Full and persistent at the nose, delicate, elegant, with hints of cherries, plums and vanilla. On the palate it is dry, well-balanced, soft and velvety, slightly tannic. A full bodied, harmonious wine Alcohol: 14,50 %
GRAN PASSIONE IGT VENETO
VERSO ROSSO IGT PUGLIA
Grapes: 60% merlot, 40% corvina Vinification: Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. This gives the characteristic notes of ripe fruits, such as plums and raisins. The skins are left in the must for a long period to extract flavors and the characteristic ruby red color. Subsequently the wine is left in oak for about 3 or 4 months; Tasting notes:Intense purple colour, tending towards amber with ageing. This wine has a very solid structure due to the elevated alcohol and the balance between soft tannins and acidity. Alcohol: 14%
Grapes: 60% Negroamaro, 35% Primitivo, 5% Malvasia Nera Vinification: the skins are left in the must for a long period to extract flavours and the characteristic thick deep red colour. Tasting notes:The good late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins. The subsequent slight oak aging gives the pleasant notes of chocolate and spices that make this wine harmonic and balanced, pleasant and mature. Alcohol 14%
NERO D’AVOLA TORRE RRACINA IGT TERRE SICILIANE LEGGERMENTE APPASSITO Varietal composition: 100 % Nero d’avola Vinification: Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. the wine is left in oak for about 5-6 month; this aging gives the pleasant notes of spices and vanilla Alcohol Content: 13.50% Vol. Residual Sugar: 10 g/l Tasting Notes: Ruby-red color. The bouquet is slightly spicy and fruity with notes of dried figs and ripen fruits. The finish is round and fruity with well integrated tannins and notes of vanilla
ROSECCO BIANCA NERA DOC
oltre PASSO PRIMITIVO IGT SALENTO
Varietal composition: Glera Appellation: Prosecco DOC Area of production: Treviso Vinification: The most is divided from the skins at once and then passed into a steel tank where it completes its fermentation for about 8/10 days at a controlled temperature of 18°C. Afterwards the wine is stored in a special tank with the addition of must which has the same alcohol content. The wine is left for a new fermentation till it gets the desired over-pressure. Harvest date:Second half of September Alcohol content: ca. 11% vol. Tasting notes: Pale light yellow colour, with fine perlage. Delicately fruity, slightly aromatic bouquet .Well balanced and light body. Harmonic at the taste.
Grapes: primitivo Vinification: Part of the grapes are left to wither on the vines for 3-4 weeks more. As soon as the dried grapes fermentation is complete, the Primitivo is «re-passed» on the dried Primitivo grapes pomace; this starts a a second fermentation which increases the alcoholic content, the extract and gives the wine a deeper colour and more complex aromas. Cellaring: When correctly cellared, this wine will continue to age for 7-8 years after bottling. Tasting notes: Deep ruby red colour tending towards garnet with ageing. In youth it has fresh, varietal aromas that become more complex with time. Varietal characters are especially blackberry, cherries and ripe fruits. Alcohol: 13%
PICCO DEL SOLE CANNONAU DOC SARDEGNA Grapes: cannonau 100% Vinification: Traditional red wine vinification at controlled temperature between 25 and 27 °C Tasting notes:Typical wine from Sardinia, it has a deep ruby red colour that leads to the ripe fruit palate with hints of sweet spices. The wine finish is well balanced with soft tannins and good acidity. Alcohol: 13%
Lunate Fiano IGT Terre Siciliane Grapes: Fiano Vinification:The grapes are soft pressed and refrigerated and enriched with yeasts and enzymes. Fermentation takes place in stainless steel vats for 8-12 days at controlled temperature (18 °C). The finishing and bottling take place within 4 months. Tasting notes:Mild intense straw yellow colour, characteristic, aromatic and fl avoured bouquet; crisp, fresh and harmonious on the palate, with a long and velvety fi nish. Alcohol: 13,5%
Lunate Merlot Nero d’Avola IGT Terre Sicliane Grapes: 60% merlot , 40% nero d’avola Vinification:Vinification is made with the traditional submersed cap method, with the addition of some “delestage” during the first period of maceration that helps extracting noble tannins, colour and the varietal characteristics that develop at their best during the maturation in stainless steel tanks and in bottle. Tasting notes:Intense ruby red colour with garnet notes. The palate shows flavours of red ripe fruits, liquorice and sweet spices; round, warm and full-bodied, with long finish and pleasant aftertaste. Alcohol: 14%
Caleo Inzolia IGT Terre Siciliane
Caleo Montepulciano d’Abruzzo DOC
Caleo Primitivo Igt Salento
Caleo Negroamaro Igt Salento
Grapes: Inzolia Vinification:After soft-pressing the must is left to ferment at a temperature between 17-18 °C for 15-20 days in stainless steel vats. After fermentation the wine is then stored at a controlled temperature between 18 and 20 °C in special stainless-steel tanks until bottling. Tasting notes:Straw yellow colour intense, with green reflections. Well-structured and with a distinctive fruity bouquet reminding of pineapple, banana and white ripens fruit. Persistent and savoury to the mouth. Alcohol: 13%
Grapes: Montepulciano Vinification:Traditional red wine vinification at a controlled temperature between 25 and 27 °C. Tasting notes:Deep, ruby-red colour with violet highlights and a pleasant and fruity bouquet. Dry, and round on the palate. The finish is full-bodied with soft tannins and good acidity. Alcohol: 13%
Grapes: primitivo Vinification:Traditional red wine vinification at a controlled temperature between 25 and 27 °C. Tasting notes:Deep, ruby-red colour with violet highlights and a pleasant and fruity bouquet. Dry, and round on the palate. The finish is full-bodied with soft tannins and good acidity. Alcohol: 13%
Grapes: Negroamaro Vinification:Traditional red wine vinification at a controlled temperature between 25 and 27 °C. Tasting notes:Intense ruby-red colour. Rich and spicy, harmonious bouquet. Well balanced on the palate with supple and round tannins. Alcohol: 12%
Founded in 1800 century, Chiorri Winery is an historical family cellar of Italy, located in Perugia, Umbria Region. Personally managed by Chiorri family, produces exclusive wines of quality Doc and Igt Umbria, a class wine recognized by the major awards of wine sector  Chiorri wines are the fine expression of a unique territory as Umbria. A rich land of gentle and sunny hills, full of art and culture, with a strong winemaking tradition, known since the ancient times of the Etruscans. From the winery everyone can enjoy the enchanting landscape of Tiber river valley and theMedieval towns of Perugia, Assisi and Deruta. The Vineyard: In accordance with the criteria of local development, Chiorri cultivates varietals of natives grapes Grechetto, Trebbiano and Malvasia for white wines; Sangiovese, Sagrantino, Cabernet Sauvignon and Merlot. For red wine. The care and attention for his 30 hectares of vineyard includes short shoot pruning and biological treatments ecologically compatible with criteria of low environmental impact. The harvest is made traditionally by hand and carry out into woven baskets. All these and many other attentions to detail are the fundamental ingredients in obtaining a top wine, of the highest quality. All labels are designed by Mrs. Franca Chiorri, owner of the winery and art teacher who originally draw by hand the wine’s labels. Due to her sensitivity, the wine Chiorri is also promoter of Italian art in the world.
ZEFFIRO Umbria IGT
PINOT GRIGIO Umbria IGT
ROSSO CHIORRI DOC Colli Perugini
Garbino Igt Rosso Umbria
Production: bottles about n 10.000 lt. 0.75. Grapes: Trebbiano Procanico 70%, 30% Grechetto. Vinification: fermentation with natural juice at controlled temperature below at 15 degrees C without addition of additives. We do not use forced stabilization systems: the wine bottle is alive! Ageing: in stainless steel barrel for about 5 months. Alcohol 13.50% Colour: straw yellow with light golden reflections. Bouquet: ethereal, light and fragrant with the scent of apples. Taste: fresh and fruity, lively, full-bodied and balanced, with a long finish of fruity notes of peaches.
Production: 5,000 bottles lt. 0.75 Grape variety : 100% pinot grigio Wine processing: ‘in bianco’ by natural fermentation using the must bloom, the temperature being controlled at a constant 14/15°C and without the use of additives of any kind. No forced/chemical stabilisers are used: the wine in the bottle is ‘alive’. Aging: for 4 months in stainless steel barrels. Alcohol 14.00% , Colour: honey coloured, bright with warm, golden highlights Bouquet: intense, extensive notes of golden apple and tropical fruit combined with a ‘ wrap-around mineralogy. Taste:. well- measured in acid tones , closing with an agreeable flavor
Production quantity: 5.000 of e 750 ml bottle Grape variety : 50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon Wine processing: controlled fermentation at a temperature maintained at less than 25°C, and without the use of additives of any kind. No artificial/chemical stabilising methods are used, Aging: 10 months in stainless steel barrels and cement + bottled. Colour: brilliant ruby red, full and persistent. Bouquet: a full and intense bouquet with toasted, spicy and red fruit hints. Taste: well structured, warm but soft tannin flavour, clean aftertaste, full and persistence.
Grape variety: Equal proportions of Sangiovese, Cabernet Sauvignon and Merlot grapes. Grape harvest: the grapes were picked by hand into woven baskets Vinification: the red grapes together with their skins are separated from the stalks. The grapes are then left to steep for 8 - 10 days. The must bloom is left to ferment at a controlled temperature of less than 27°C, without the use of extra additives. No system of forced stabilisation is implemented, resulting in a light sediment in the bottle which indicates that the wine is ‘alive’. Aging: for 6 months in stainless steel barrels. Alcohol 13%, Total acidity 5.3g/l, Sugar residue <2mg/l Colour: intense ruby red with purple highlights. Nose: intense with floral and red fruit fragrances. Flavour: well balanced, generous and smooth with a pleasantly persistent aftertaste.
GRECHETTO IGT
SANGIOVESE Umbria IGT
SALIATO DOC Colli Perugini
Production: 30,000 bottles lt. 0.75 and 200 Magnum lt. 1.50 Grape variety : 100% Grechetto G5 Wine processing: ‘in bianco’ by natural fermentation using the must bloom, the temperature being controlled at a constant 14/15°C and without the use of additives of any kind. No forced/chemical stabilisers are used: the wine in the bottle is ‘alive’. Aging: for 5 months in stainless steel barrels. Alcohol 14.50% , Colour: honey coloured, bright with warm, golden highlights Bouquet: intense, extensive notes of golden apple and tropical fruit combined with a ‘ wrap-around mineralogy. Taste:. well- measured in acid tones , closing with an agreeable flavor . Full and persistent aftertaste
Production quantity: 20.000 bottles Grape variety : Sangiovese 100%. Wine processing: Controlled fermentation with only indigenous yeasts at a temperature maintained at less than 25°C, and without the use of additives of any kind. No artificial/chemical stabilising methods are used, resulting in a light sedimentation which indicates the natural refinement of the product and guarantee of authenticity: that the wine in the bottle is ‘alive’. Aging: 10 months in stainless steel e concrete barrels and bottled. Alcohol content 13,00%, Colour: bright red and intense Bouquet: fresh, lively, with intense aromas of fruit and flowers of purple, blackberry, rose and cherry Taste balanced, clean and pleasant without the soft and round tannins note of Sangiovese.
Production: n. 5000 bottles and 127 magnum Grapes: sangiovese 50%, merlot 30%, cabernet sauvignon 20% Vinification: 15 days maceration. Fermentation is controlled by maintaining temperature below 23 °C. No forced stabilizing system has been used, so a slight sediment is indicative of the natural aging of the product and is a guarantee of genuineness and naturalness. Aging: the wine is aged in stainless steel tanks and in allier oak barrels. After numerous, tastings, when the wine reaches itsnatural balance with the correct maturation and perfect harmony of aromas and tannin, it is bottled. Alcoholic degrees 14,50% . Color: deep, ruby red. Bouquet: large , full-bodied , refined and persistent with hints of plum jam, toasted coffee and oak. Taste: soft , round tannins, dry with a clean and very persistent after taste.
Selezione Antonio Chiorri ‘Merlot’ IGT Umbria
Selezione Antonio Chiorri ‘Cabernet Sauvignon’ IGT Umbria
Limited series of individually numbered bottles. Production quantity: 3500 of 0.75 litre and 200 of 1,5 litre bottles each hand numbered. Grape variety : 100% Merlot Wine processing: the grapes with skins are separated from the stalks. The mix is left to steep for few days, it is frequently remixed aerobically and non, and by ‘delestage’. Natural fermentation of the must bloom is carried out at a controlled temperature of less than 27°C, and without the use of additives. Aging: 10 months in cement tank , some months in wooden barrels and then a further in bottle. Alcohol content 14,50%, Colour: intense red with liquorice black highlights Nose: intense and fruity. Flavour: well structured, full-bodied and tannic, with the decisive and tannic flavour typical of merlot.
limited series of individually numbered bottles. Production quantity: 3500 of 0.75 litre and 200 of 1,5 litre bottles each hand numbered. Grape variety: 100% Cabernet Sauvignon Wine processing: the grapes with skins are separated from the stalks. The mix is left to steep for few days. Natural fermentation of the must bloom is carried out at a controlled temperature of less than 28°C, and without dditives. No system of forced stabilization is used, a light sedimentation indicates the natural refinement of the product and the fact that the wine is ‘alive’. Aging: 10 months in cement tank, some months in wooden barrels and then a further in bottle. Alcohol content 14,50%, Colour: intense red with liquorice black highlights Nose: intense and fruity. Flavour: well structured, full-bodied and tannic, with the decisive and tannic flavour typical of Cabernet Sauvignon.
The estate is owned by the ancient Count Leo-pardi Dittajuti family and has been handed down from father to son for many generations. The cur-rent owner is Count Piervittorio, who renewed and enhanced both, vineyards and cellars. The ag-ronomic and oenological consultancy comes from the famous winemaker Riccardo Cotarella. The production area is in the Marche region, in Numana, in the Ancona province, on the southern side of mount Conero. It is among the most evocative landscapes facing the Adriatic sea that you can possibly find. The soil is marly, calcareous and of a medium consistency. The specific orographic, geologic and pedoclimatic conditions of this area do favour viticulture since far-off times, allowing to pro-duce extremely valuable grapes. The climate: is typically Mediterranean, influ-enced by the sea and frequent breezes. Tempera-tures are characterised by a wide temperature range, changing dramatically from day to night. The vineyards are estate owned and extend for about 45 hectares. Yields are extremely low, so to favour quality. The two main vineyards are plant-ed south from mount Conero: one on the Svarchi farm, in the Numana municipality, and one on the Coppo farm, in the Sirolo municipality. Since 2005 the estate has managed a vineyard in the Verdicchio dei Castelli di Jesi DOC appellation. An attentive viticulture, combined with the char-acteristics of the soils, a grape-growing favoura-ble climate and adequately exposed vineyards al-low high quality crops with constant quality standards. The resulting wines stand out with typ-icality, elegance and aromatic intensity. Today the estate produces about 240.000 bottles. The flagship is constituted by the Rosso Cònero Doc, obtained from native clones of Montepulciano grapes. This wine is produced in different versions, differing in har-vest periods and fining procedures.
Rosso Conero DOC VILLA MARINA
Rosso Conero DOC CASIRANO
Conero DOCG Riserva PIGMENTO
Marche IGT Sauvignon CALCARE
BIANCO del COPPOÂ IGT SAUVIGNON
GRAPE VARIETY: 100% Montepulciano VINIFICATION: undergoing 6 month stainless steel vat fining and 12 month barrique ageing. TASTING NOTES: Deep ruby red, a velvety blackberry aroma full flavour. This full-bodied dry wine has an ele-gant fruity aroma. ALCOHOL: 13.5% Vol.
GRAPES: Montepulciano (85%), Syrah (8%) and Cabernet Sauvignon (7%) grapes. VINIFICATION:Also this wine undergoes 12 month barrique ageing. Its highlights are a sol-id structure and elegant taste. TASTING NOTES: Dark ruby-garnet red, a velvety wild cherry aroma full flavor. This powerful, full-bodied dry wine has an elegant fruity aroma. ALCOHOL: 13.5% Vol.
GRAPES 100% Montepulciano VINIFICATION: It stands out thanks to its com-plexity and elegance. It is produced only in par-ticularly good vintages from late harvested grapes in extreme low quantities. After 22 to 24 month of barrique ageing, it undergoes a full year of bottle fining before being released for sale. In proper cellar conditions it can be aged for many years. TASTING NOTES: Dark ruby-garnet red, a velvety wild cherry aroma full flavor. This is the most important wine of the winery, and has a powerful, full-bodied and elegant aroma. ALCOHOL: 14% Vol.
GRAPE VARIETY: 100% Sauvignon Blanc. VINIFICATION: Soft press of whole grapes followed by racking and fermentation in temperature controlled stainless steel vats. The wine ages on lees for at least three months and is bottled between six and ten months after the harvest. TASTING NOTES: Brilliant, straw yellow colour with a green tinge. Elegant and complex aroma with notes of ripe fruit (peaches, passion fruit, mango). Rich structure; intense fruit on the palate. Well balanced flavour, full bodied; with fresh acidi-ty. Good length. ALCOHOL: 13.5% Vol.
GRAPE VARIETY: 100% Sauvignon blanc. VINIFICATION: Soft press of whole grapes followed by racking and fermentation in temperature controlled stainless steel vats. The wine ages on lees for at least three months and is bottled between six and ten months after the harvest. TASTING NOTES: Brilliant strawyellow with a green shimmer. Quite pronounced and expressive aroma with flowery and somewhat spicy notes. Rich fla-voured in the mouth, with a slight smokiness at the back and a good, fresh finish. ALCOHOL: 13.5% Vol.
CASTELVERDE Verdicchio dei Castelli di Jesi Classico DOC VARIETY: 100% Verdicchio VINIFICATION: After harvesting, the grapes are cooled with dry ice (CO2) and then de-stemmed. The must and the skins undergo a cold maceration for many hours. After a soft pressing, the juice is fermented for about 12 days at a controlled temperature with selected yeasts. The wine, after 5 months of ageing in stainless steel, is coldstabilised and bottled for 1 month before release. TASTING NOTES: Straw-yellow in colour with aromas of ripe peach, nice floral notes and hints of citrus fruit and lime. The wine is quite savoury with good body and structure with a long-tasting finish. Â ALCOHOL: 12.5% Vol.
In Irpinia, a land where some of the oldest Italian vines were originated, the Fratelli Urciuolo enterprise has been established. It is situated at the feet of Mt. Faliesi. It inherits a keen family conduction, a peculiar commitment to work, binded to experience developed in years through generations, and these make of Fratelli Urciuolo the spring for a promising enological environment in Irpinia. â&#x20AC;&#x153;From the perfume of an ancient land, our passion maturesâ&#x20AC;?
Arbosto bianco Igt Campania
Arbosto Rosso Igt Campania
FALANGHINA BENEVENTANO IGT
FIANO DI AVELLINO DOCG
Grapes:Coda di Volpe Tasting Notes: It has a yellow color with greenish glares and intense smell. VINIFICATION: selection of the local typical grapes (“Coda di Volpe”). Fermentation at a controlled temperature of 18/20°C.
Grapes: Montepulciano 70% and Aglianico 30% VINIFICATION: fermentation on the skins, long maceration at controlled temperature of about 28/30° C. Tasting notes: It has a ruby red color and an intense smell. It is particularly appropriate for game and roasted beef.
GRAPE VARIETY: Falanghina VINIFICATION: The grapes are de-rasped and pressed with soft presses. The must is subject to a natural extolling as it stays in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. After a prime decanting we add selectioned yeasts and it is left to ferment at a temperature of 18/20°C. TASTING NOTES: It has a straw-yellow color with greenish glares. It is characterized by an intense and delicate bouquet. Served cool it spouses fish based dishes.
GRAPE VARIETY: Fiano VINIFICATION: the grapes are de-rasped and macerated for around 12 hrs. Soon after they are pressed with soft presses. The must obtained is subject to a natural decontraction for it remains in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. Fermentation occurs at a temperature of 18/20°C, then we can proceed on the improvement on the dregs “sur-lie” for about 5-6 months. TASTING NOTES: It is stands out in volume, fatness and character. Well-endowed with minerals. If served cool it can be exalted if served with soups and cheese of strong taste.
GRECO DI TUFO DOCG
AGLIANICO CAMPANIA IGT
TRACCE AGLIANICO CAMPANIA IGT
TAURASI DOCG
GRAPE VARIETY: Greco di tufo VINIFICATION: the grapes are de-rasped and pressed with soft presses. The must obtained is subject to a natural decontraction for it remains in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. Fermentation occurs at a temperature of 15/18°C, then we can proceed on the improvement on the dregs “sur-lie” for about 6-7 months. TASTING NOTES: It stands out in volume and character. Wellendowed with minerals, with aromas of apricot and candied fruit. If served cool it can be exalted if served with vegetable soups and grilled fish.
GRAPE VARIETY: Aglianico VINIFICATION: The grapes are de-rasped and left to ferment with the skins. After a maceration of 5/8 days at a temperature of 25/28°C, it comes to the integral extraction of the must with the soft presses. It will eventually mature in stainless steel tanks for at least 5 months. TASTING NOTES: The volcanic nature of the soil, of which the hills are made and on which this vine grows, determine the exceptional richness in elements of which it is made of. It has a red ruby color, harmonic taste and intense smell. For its great body and the strong taste it is most pleasant if consumed with game and roast beef.
GRAPE VARIETY: Aglianico VINIFICATION: After 15/20 days of fermentation at temperature of 20/25°, the wine extraction is obtained by soft press. MATURATION: In chestnut barrels for a period of 20/24 months and then improvement in bottle for further 10/12 months. TASTING NOTES: Bright, ruby color. At the nose it is possible to indicate mature red fruit with balsamic note. At the taste a tender start, fresh and with a vivid tannin well improved.
GRAPE VARIETY: Aglianico VINIFICATION: After a maceration period lasting 10/15 days at a temperature of 20/25°C, there comes the time for the integral extraction of the must by the means of soft presses. MATURATION: Oak barrels through a period of time of 24-25 months. In bottle through 10/12 months before shelf. TASTING NOTES: It has a clear bouquet and a ruby color that with ageing gains orangish glares. Very robust and tannic dry red wine. Following an adeguate ageing in oak barrels, it gains rotundity and harmony, with a clear bouquet.
The history of the farm I Capitani is far more than a century, sees its beginning in the late XIX century and all through 1900 to reach up to the present day. A story of commitment and traditions in the hinterland of Campania exactly in Avellino province, in one of the best areas for wine making in Italy. The protagonists of this story are Cefalo family (nicknamed “I Capitani”) and the fertile hills located in Bosco Faiano district of Torre le Nocelle town in the heart of Irpinia. I Capitani is a family business in which family members devote themselves with passion and devotion to the development of their project. A long tradition and a strong motivation have drived a costant development. Today, after nearly 100 years we spent in our fields, we can represent at better with a proposal for a 100% quality our area, and what good it has to offer: wines, oils and hospitality. Company cultivates its lands and values its fruits around the world. It takes care of its guests and welcomes them into its estate in Torre le Nocelle, the headquarter of the company where it all started, where is a part of the vineyards and olive groves, the cellar and mill as well as offices and agriturismo.
Clarum Irpinia Falanghina DOC
Fiano di Avellino “Gaudium” DOCG
Greco di Tufo “Serum” DOCG
Faius Irpinia Bianco DOC
Grapes:Falanghina (90 %) e Coda di volpe (10 %). Vinification: Vintage beginning of October, soft grape crushing and fermentation in controlled temperature. Alcohol: 12,5% Tasting notes: Straw yellow with golden reflex. Intense with marked fresh fruit smack and flowery notes. Dry, soft.
Grapes: Fiano di Avellino Vinification: Harvested at the start of October, pressed lightly, it undergoes a partial pre-fermentation cryo-maceration on their peelings and an alcoholic fermentation at controlled temperatures. Alcohol: 13% Tasting notes: A wine with gradations of straw yellow to bright green. Intense and persistence, with golden apple and pear smacks. Dry, soft, equilibrate, warm
Grapes: Greco di Tufo Vinification: Vintage beginning of October, soft crushing and fermentation in controlled temperature. Alcohol: 13% Tasting notes: Straw yellow with golden reflex With a strong and persistent character and a hint of Renette apples, broom flowers and citrus fruits. Tasty, harmonious, delicate, enfolding and enduring.
The Faius of I Capitani is a project that pursues excellence. The highest expression of the grand white vine stocks of Irpinia (Fiano Greco and Coda di Volpe). A wine with a powerful structure and a typical feature of mineral freshness able to evolve with time. Refining in small oak barrel for a period of 6 - 8 months adds balance and personality. A really unique wine. Grapes: Greco, Fiano and Coda di Volpe Vinification: Harvested by hand, at the end of October the slightly overripe grapes undego a pre-fermentation maturation on their peelings, and an alcoholic fermentation with autochthonous yeast in first or second passage oak barrels. Ripening in small European oak barrels (barriques) with the permanence of fermentation yeast for 6 - 8 months. Alcohol: 13% Tasting notes: Straw yellow with evident golden reflex. Delicate, elegant but persistent, with a hint of vanilla, roasted almonds, ripe yellow fruits and citrus peels. Dry or soft, glycolic, mineral.
Guaglione DOC
Jumara Irpinia Aglianico Campi Taurasini DOC
Emè Irpinia Rosso DOC
Taurasi “Bosco Faiano” DOCG
Guaglione wine, part of the i Capitani group, is a perfect sample of the Aglianico wines. This young and vigorous wine denotes a strong personality. Its color is intense and highly fruity to the nose, very pleasant and tannic to taste. Straightforward and sincere, as only the youth can be. Grapes: Aglianico (95%) and Sangiovese (5%) Vinification: End of October hand picked grapes; after picking the grapes off the stalks the must ferments without skins for not more of 7 - 8 days after high temperature maceration procees. A little part of must is carbonic macerated. Refining in bottle for at least 3 months. Alcohol: 13% Tasting notes: Ruby red with a gleaming touch of cherry. Rich, persistent, with an unmistakable flair of red fruits and purple violets, accompanied by a touch of balsamic herbs and Mediterranean spices. Fresh, harmonic, lively and full-bodied, with a touch of mixed berries and cherry. Stylishly tannic.
A red wine with a particular structure and identity. Obtained from the vinification of selected grapes from the Aglianico Taurasi vinestock cultivated with care and passion in our vineyards. The maturation in oak barriques exalts its taste and enriches its bouquet. Grapes: Aglianico Taurasi in purity. Vinification: End of October hand picked grapes; after picking the grapes off the stalks the must ferments on the skins for about 7 10 days in controlled temperature Ripening From 6 to 8 months in barrels; refining in bottle for at least 3 months Alcohol: 13,5%
A top-class Wine, red and pulsating life like blood (“eme” in Greek): a project dedicated to people with passion. A magnificent blend, an elegance achieved from the wise and balanced blending of wines processed in pureness from the grapes of the Aglianico, Merlot and Sangiovese vine varietals. The history of the Merlot clone, preserved from extinction and grafted onto wild rooted vines is century-old. It is the outcome of the qualitative selection of the historical activities of establishment, which today concurs in expressing its personal identity. Grapes: Aglianico, Merlot and Sangiovese. Vinification: Sangiovese and Merlot at the end of September, from grapes hand-harvested slightly overripe with the selection of the best bunches. Aglianico end of October. After the grapes have been destemmed, the must ferments for about 15 days under a controlled temperature. Ripening in wooden vats for a period of 12 - 18 months according to the varietal: Aglianico (25 hl),Sangiovese (5.5 hl),Merlot (2.5 hl). Refining occurs in bottles for another 6 months Alcohol: 15% Tasting notes: An intense red, brilliant, with shades of purple. Intense fruity sensation of sour black cherries, red currants and other berries with an additional flair of licorice and wood. Full, harmonic, smooth with an unmistakeable flavour of ripe plum.
The wine represent the primum movens of the Farm “ I Capitani” junction between past and present, the real soul of the Farm. And the soul is all in the Taurasi “ Bosco Faiano”, wine of excellent structure, obtained from the vintage of selected grapes of the Aglianico Taurasi grapevines. Grapes: Aglianico Taurasi Vinification: First week of November, hand picked grapes with a choice of the best grapes in slight overripening. After picking the grapes off the stalks the must ferments on the skins for about 15 days in controlled temperature. Ripening In French-oak barriques for 18 - 24 months months; fining in bottle since the third year of the vintage or longer. Alcohol: 14,5% Tasting notes: Deep burgundy with sparkling shades of red. Ethereal, complex, with notes of licorice and vanilla against a refined background of berries. Tertiary features are well highlighted, pleasantly balsamic with pink pepper and exotic spice. Full bodied. Dry, rounded, harmonic, with an intense and persistent aftertaste, reminiscent of sour black cherries and berries. Complex, long-lasting and all embracing
Orion Wines is the result of a simple yet stunning synergy between two friends: Luca Pomaro – a 20 years veteran of the “international wine scene”, supplying the marketing knowledge and skills required to understand the needs and tastes of the international markets. Alessandro Michelon – one of Italy’s most innovative and promising winemakers with a profound knowledge of the various regions of Italy. Together they realized that they could bring to the international markets intriguing, innovative and delicious wines by combining tradition, innovation and, most of all, a true passion for wines. Orion Wines has tied strong commercial relations with a small number of growers and wineries in different areas of Italy. We take complete control of the vineyards and work closely with our partners and their own winemakers to create wines which represent the essence and typicity of that particular region, while still keeping an eye on the needs of the ever-evolving international wine aficionado.
PINOT GRIGIO IGT
CHARDONNAY IGT SICILIA
BARBERA IGT PAVIA
Montepulciano d’Abruzzo DOC
Grapes: 100% Pinot Grigio Vinification: The grapes are de-stemmed and softly pressed. The juice is then chilled to 12°C and left to rest for approximately 18 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 18°C. Aging: The wine is left on its lees in stainless steel tanks for three months in order to maximise extraction of complex aromas. Alcohol: 12% Tasting notes: This Pinot Grigio has a lovely floral aroma, with masses of fresh fruit flavors on the palate and a rush of crisp citrus acidity, making it perfectly balanced and totally refreshing. An elegant style of wine which is ideal on its own, or with fish, seafood or poultry.
Vinification: Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 60 days to maximize its aromas. Aging: 2 months in bottle prior to release. Alcohol: 12% Tasting notes: The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple, mango and melon. The palate is crisp and fresh, with a pleasant zesty acidity, great minerality and a long and lingering finish. Perfect on its own or to accompany white meats, fish and pasta with white sauces.
Grapes: 100% Barbera Aging: 25% of the wine in second and third passage French and American barriques for 6 months. Alcohol: 13.5% Tasting notes: Deep ruby-red color, with aromas and flavors of prunes, black cherries and coffee. The partial oak ageing adds amazing complexity. This, coupled with the elegant and soft tannins, make this wine perfect on its own or to accompany meats, game and soft cheeses.
Grape variety: Montepulciano 100% Aging: 30% of the wine in second and third passage French and American barriques for 6 months. Alcohol: 13% Tasting notes: Deep ruby-red color, with aromas and flavors of blackberry, dark chocolate, coffee and pepper. The oak is amazingly well integrated, giving the wine a juicy, jammy flavour with a silky and long lasting finish. Best when served with meats, game and strong cheeses. Due to its soft tannins it is also perfect on its own.
MILLEFIORI ROSSO DELLE VENEZIA IGT
SETTE VIGNE- Italy in a sip!
Grapes: 60% Corvina, 40% Merlot Approximately 60% of the picked grapes are placed in small wooden crates of 5 kg each and are left in the fruttaio to dry. During this “appassimento” the grapes lose up to 50% of their original weight in water, thus concentrating their color, substance and aromas. Aging: the two wines are blended together. 50% of this blend is placed in first and second passage American and French barriques, where it will stay for 12 months. Alcohol: 14,5% Tasting notes: The wine has a lovely and intense ruby-red color with a bouquet reminiscent of cherries, dried fruit, chocolate and prunes. On the palate it is full-bodied, soft and round, with a pleasant spiciness and an amazingly long and lingering finish.
Grapes: Corvina, Primitivo, Barbera, Nebbiolo, Montepulciano, Aglianico, Sangiovese. All in equal amounts - just above 14% of each grape variety. Vineyards: The grapes are selected from low-yielding vineyards in the respective areas of production: Corvina from the heart of the Valpolicella Classico region in the province of Verona, northern Italy; Primitivo from the Salento area, in Puglia, southern Italy; Barbera from the province of Pavia, in Lombardy, northern Italy; Nebbiolo from the prized Langhe area of Piedmont, northern Italy; Montepulciano from the province of Pescara, in the Abruzzo region of central Italy; Aglianico from the province of Avellino, in the Campania region of southern Italy; Sangiovese from the province of Florence, in Tuscany, central Italy.
ROCCA DEL DRAGONE FALANGHINA IGT CAMPANIA Grapes: 100% Falanghina Vinification:85% of the juice is then placed in Separate stainless steel tanks for fermentation. Following the fermentation the wine is then left to rest on its lees. Aging: 15% of the wine is fermented and aged for approximately 60 days in new French barriques. Alcohol: 12,5% Tasting notes: The wine has a lovely pale yellow color with a bouquet reminiscent of flowers, hints of melon and almonds. On the palate it is very elegant, with a good acidity and a pleasant touch of minerality. Rocca del Dragone is perfect on its own or excellent to accompany soft cheeses, seafood and shellfish dishes.
Aglianico IGT Grapes: Aglianico 100% Vinification: After de-stemming, the grapes are not crushed, allowing them to remain intact. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the very early stages of fermentation . Alcohol: 13% Winemaker’s notes: Deep ruby-red color, with aromas and flavors of black cherry, blackberry, dark chocolate, coffee, pepper and mineral. Full bodied yet amazingly smooth and elegant. Best when served with meats, game and strong cheeses.
TRE FIORI GRECO DI TUFO DOCG
TERRE DI FAIANO Chianti Docg
Triade Bianco della Campania IGT
Triade Rosso IGT Puglia
Grapes: 100% Greco Bianco Vinification: Fermentation is carried out using selected yeasts at a controlled temperature of 15 to 16C.The wine is then left on its lees in stainless steel tanks for approximately three months in order to maximise extraction of complex aromas. Alcohol: 12.5% Tasting notes: The wine has a lovely pale yellow color. The bouquet offers delicious aromas of almonds and honeysuckle. The palate is well-balanced, crisp, lively and complex, with a refreshing minerality and sensations of grapefruit, melon and orange zest. The finish is elegant and lingering.
Grapes: 100% Sangiovese Vinification: After de-stemming, the grapes are crushed and placed in stainless steel tanks. Fermentation takes place at a controlled temperature of 25-26째C for 10-12 days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced. Alcohol: 13% Tasting notes: The wine has a lovely ruby-red color with a bouquet reminiscent of cherries, wild berries and prunes. On the palate it is medium bodied, soft and smooth and bursting with deliciously gentle tannins.
Grapes: 33% Fiano, 33% Falanghina, 33% Greco Vinification: The three grape varieties are vinified separately using the same technique. The grapes are de-stemmed and delicately pressed. The must is then chilled to 12째C and left to rest for approximately 18 hours. 80% of each variety is then placed in separate stainless steel tanks for fermentation, which is carried out using selected yeasts at a controlled temperature of 18째C. Following the fermentation the three varieties are blended together and left to rest on their lees. 20% of each variety is fermented and aged for approximately 45 days in new French barriques. Alcohol: 13% Tasting notes: Rich tropical fruit and vanilla aromas. On the palate it is subtle and soft, with a perfect balance of fruit flavors and citrus acidity. Triade is perfect on its own or excellent to accompany white meats, fish and pasta with white sauces.
Grapes: 33% Primitivo, 33% Negroamaro, 33% Nero di Troia Vinification: The three grape varieties are vinified separately using the same technique. After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25째C for 8-10 days. Both remontage a nd delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins.The three wines are then blended together in equal proportions. Aging: Approximately 50% of the blend is aged in second and third passage French and American Barriques for 12 months. Alcohol: 13,5% Tasting notes: Intense ruby-red colour, with a complex bouquet, reminiscent of blueberries, redcurrants and cinnamon. Pleasant spiciness, full-bodied, well-balanced and with a long and lingering finish. Perfect with roast red meats and mature cheeses.
organic
TANNU BIANCO di Sicilia Igt
TANNU Rosso di Sicilia Igt
ZENSA NERO D’AVOLA IGT
ZENSA PRIMITIVO PUGLIA IGT
ZENSA FIANO IGT SALENTO
Grapes: Grillo 70%, Chardonnay 30% Aging: 2 months in bottle prior to release. Alcohol: 13% Vinification: The grapes are de-stemmed and then softly pressed. The must is then chilled to 10°C and left to rest for 48 hours. Fermentation will last approximately 10 days. Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 20 days. Tasting notes: The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple and lemon. The palate is fresh and crisp, with a great minerality and a long and lingering finish. Perfect on its own or to accompany white meats, fish, pasta with white sauces.
Grapes: Merlot 70%, Nero d’Avola 30% Aging: 2 months in bottle prior to release. Alcohol: 13.5% Vinification: After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation. Tasting notes: The wine has a deep ruby-red color. It has an intense bouquet reminiscent of wild berries, cherries and licorice. Dark cherry, coffee, chocolate and spice flavors on the palate lead to an intense and persistent finish.
Grapes: 100% Nero d’Avola Vinification: Fermentation takes place at a controlled temperature of 23-25°C for 8-10 days. Ageing: 15% of the wine for 8 months in second passage American oak barrels. Alcohol: 13,5% Tasting notes: The wine has a deep purple-red color and an intense aroma of blackberries and blueberries. The palate is soft and silky, bursting with spicy flavors of black pepper, dark chocolate, wild berries and vanilla. The tannins are elegant yet persistent. The finish is long and lingering and offers a burst of wild cherries at the end.
Grapes: 100% Primitivo Vinification: Fermentation takes place at a controlled temperature of 24-25°C for 8-10 days. Ageing: 30% of the wine for 12 months in second passage American and French oak barriques. Alcohol: 14% Tasting notes: Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, dried berries and toasted almonds. In the mouth it is full-bodied yet smooth and elegant with a silky texture. The finish is long and lingering, with a burst of spiced cherries and bright fruit and earthiness at the end.
Grapes: 100% Fiano Vinification : The must is chilled to 12°C and left to rest for approximately 18 hours. Following the fermentation the wine is then left to rest on its lees for approximately 1 week. Alcohol: 13% Winemakers notes: The wine is straw yellow in color, with an elegant floral aroma of mango, peaches and sage. On the palate is crisp and refreshing, with tropical notes and exotic fruit. The finish is well balanced, long and persistent.
If it is true that behind each wine bottle there is always a story to tell, the Paolo Leoâ&#x20AC;&#x2122;s one is a simple and fair story! They have been five generations of grape growers that, sharing the same wine passion and love for their family land, each built a piece of history of this winery, located closed to Brindisi city, in San Donaci village, and still named as in the origins. Today Paolo Leo winery is a modern company spread on an area of 17.000 mq, a completely computerized bottling line, a wine capacity of 50.000 hl and 500 French and American barriques used for the wine aging. But the real heart of the vineyard is still the 25 hectares of grapes trees that the great-grandfather planted at the beginning of â&#x20AC;&#x2DC;900. He used to make wine from his grapes in Monticello manor farm. His niece Paolo Leo finally inherited the land and built the winery. Today the namesake Paolo Leo is still a heir of the winery and together with his wife Roberta and the eldest sons Nicola and Stefano, he is leading the company. Thanks to further fields purchasing and further investments, they have been able to build a cutting edge and innovative winery.
Varietali Chardonnay Salento IGP
Varietali Malvasia Bianca del Salento IGT
Varietali Negroamaro IGT Salento
Varietali Primitivo IGT Salento
VARIETALI SALICE SALENTINO DOC
Grapes: 100% chardonnay Alcohol 12,5 % Ageing: 4 months in steel containers and 1 month in bottles Tasting notes: Color: straw yellow with green tinges. Perfume: delicately fruity, hints of green apples and peaches. Taste: dry, savory, fresh, long-lasting.
Grapes: 100% Malvasia Bianca di Lecce VINEYARD AREA: Provinces of Brindisi and Lecce, in the Salento area. SOIL: Lime and tufa, with a permeable layer of gravel and clay stones. Age of Vines: 15 years Training system: Guyot - 4.000 plants per hectare. Harvest: mid-September. Vinification: The grapes are crushed and gently pressed. Fermentation takes place at a controlled temperature of 15°C for 10 days . Ageing: 4 months in stainless steel tanks, 1 month in bottle. Alcohol: 12 %
Grapes: 100% Negroamaro Vinification: The grapes are de-stemmed and then fermented at a controlled temperature of 22°/24°C for 8 to 10 days. Malolactic fermentation is then induced using selected yeast. Ageing: 5 months in stainless steel tanks, 1 month in bottle. Alcohol: 13 % Tasting notes: Deep purple red in colour, with a fragrant bouquet of mature fruits, red currant jam and raspberries. In the mouth it’s full bodied yet lush, well balanced and a perfect acidity.
Grapes: 100% Primitivo Vinification: grapes and de-stemmed and then fermented at a controlled temperature of 22°/24°C for 8 to 10 days. Malolactic fermentation is then induced using selected yeast. Ageing: 5 months in stainless steel tanks, 1 month in bottle. Alcohol: 13.5% Tasting notes: Bright ruby red with hints of purple, with a complex and elegant bouquet of cherries and wild berries. In the mouth it is full bodied, yet lush, smooth and jammy, with a spicy and long lasting finish.
Grapes: 80% Negroamaro, 20% Malvasia Nera di Lecce Alcohol: 13,5% Vinification: The grapes are de-stemmed and delicately crushed to minimize damage to the skin. The grapes are subsequently macerated for 12 to 15 days at a controlled temperature of around 18°C. Fermentation takes place at a controlled temperature of 25°C for approximately 8 days. Aging: 18 months in stainless steel tanks, 1 in bottle prior to release. Tasting notes: An intense shade of ruby red, aromas of red berries and fresh herbs. Dry on the palate, it is well-balanced and full-bodied.
Passitivo Primitivo puglia Igt
Primitivo Doc Manduria
NEGRAMANTE Salento IGT
Grapes: 100% primitivo Appassimento: in mid august, when the grapes have reached perfect maturity and are ready to be picked, a special technique called “il giro del picciolo”(the twisting of the stem), is applied. This consists in twisting the stem of the grape bunches so that no further nourishment reaches the grapes, thus inducing a natural drying of the grapes on the vine. Vinification: after de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 28-30°c for 8-10 days. Aging: approximately 25% of the wine is aged for 12 months in french and american barriques. Alcohol: 14,5% Tasting notes: intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. Roasted and spicy aroma, full-bodied, supple and well-balanced and with a long finish.
GRAPES 100% Primtivo AGEING 12 months in American oak barriques. ALCOHOL 14.5% Tasting notes: This Primitivo has an intense bouquet of ripe dark berry fruits, with blackcurrants, blackberries and black cherries bursting through on the palate. Well-balanced
Grapes: Negroamaro. Vinification: Fermentation takes place at a controlled temperature of 22-24°c for 8-10 days. Aging 10 months in stainless tank nd 3months in bottle. Alcohol: 14% Tasting Notes: Color: Intense red color with violet reflections. Perfume: intense aroma of fresh fruit, with hints of raspberry and strawberry. In the mouth it is full, balanced, with a pleasantly persistent. Oxygenate before serving.
‘Numen’ Chardonnay Igt Salento
Salice Salentino Doc Riserva
‘Fiore di Vigna’ Primitivo Igt Salento
Orfeo Negroamaro IGT Puglia
GRAPES 100% chardonnay AGEING French oak barriques for 3 months ALCOHOL 14% Tasting notes: Rich, full, very tropical and spicy, light gold in color, this wine has a big texture in the mouth without being oaky. It is full-bodied and long lasting, with notes of honey, pineapple and a slight essence of nutmeg. This is a truly unique chardonnay which lingers on the palate.
GRAPES Negroamaro with a small proportion of Malvasia Nera di Lecce AGEING 18 months in stainless steel tanks, 6 months in large oak casks and 6 months in bottle prior to release. ALCOHOL 13.5 % Tasting notes: An intense shade of ruby red with reaction of dark orange, our Salice Salentino Riserva has unique aromas of red berries and fresh herbs. Dry on palate, it is well balanced and full-bodied with lasting flavors of dried fruits.
GRAPES 100% Primtivo AGEING 12 months in American and French oak barriques; 6 months in bottle ALCOHOL 14.5% Tasting notes: Ripe aromas of berries rise out of the glass. This dark scent of currants and ripe blackberries with a hint of oak composes a pleasant essence. In the mouth it is explosive -sun-baked fruit flavors mingle with a slight herbaceousness and French oak for a powerful burst of flavor which lasts in the mouth. The nosh on this wine is surprisingly long, with lasting notes of plum and spices.
GRAPES: 100% Negroamaro ALCOHOL: 14,5% VINEYARD AREA: The 6 hectare “Orfeo” vineyard lies near the town of San Donaci in the Salento region of Southern Italy. SOIL: Approximately 30 cm of clay surface with underlying limestone. VINIFICATION: The grapes are de-stemmed and delicately crushed to minimize damage. The grapes are subsequently macerated for 12-15 days at 18°C. Fermentation takes place at 25°C for approximately 8 days. Frequent remontage and delestage are carried out to maximize extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.
BAGLIO CURATOLO ARINI Our family began its adventure in the world of wine the same year that Bizet presented his “Carmen” at the Opéra Comique in Paris. That year, 1875, Vito Curatolo Arini built his winery in the middle of his vineyards. Since then, the family’s enthusiasm and commitment have never lessened. From the early ‘70s, when following a collaboration with the Davis Wine Institute we introduced the first concepts of modern oenology into Sicily, to the current partnership with a team of expert oenologists from Tuscany, we have always looked forward. Our success in foreign markets, along with the many awards received, have rewarded our efforts allowing us to write another chapter of a story that began more than a century ago.
TONINO ROSSO
TONINO BIANCO
BORGO SELENE ROSSO
BORGO SELENE BIANCO
Red Grapes Variety: Nero dâ&#x20AC;&#x2122;Avola and Nerello mascalese Total production: 100 000 bottles Vinification: Red wine vinification at low temperature. Fermentation is blocked when certain values are reached. Fresh must of aromatic grapes is then added. Alcoholic gradation: 11% Testing note: Light red colour, it has a distinct aromas of red fruits, prunes and Mediterranean flowers. Sweet and harmonic on the palate; good aromatic persistence.
Red Grapes Variety: grecanico, cataratto and inzolia Vinification: Classical white vinification with soft press at controlled temperature. Fresh must of aromatic grapes Moscato is then added to the wine. The fresh must is kept at controlled temperature (4C°) and in sterile conditions. Testing note: Straw couloured wine, it is fragrant on the nose with aromas of tropical fruits, apples, flowers and citrus. Sweet and light on the palate, drink chilled it is perfect as an aperitif, or great with sea food or pasta.
Grapes Variety: Nero d`Avola, Nerello Mascalese Vinification: Destemming. Maceration for 21 days at 25 degrees Celsius with frequent delestage. Soft pressing. Fermentation in Inox vats. Malolactic fermentation. Tasting: Notes of small berries and cherries, smooth and velvety on the palate with a pleasant finish.
Grapes Variety: Catarratto and Inzolia Vinification: Fermentation in Inox vats. Malolactic fermentation. Testing note: With notes of tropical fruits and citrus. Fresh and fruity on the palate with a balanced acidity
Paccamora – Inzolia IGT
Paccamora – Catarratto IGT
Paccamora – Alcamo DOC
Paccamora – Nero d’Avola IGT
Grape Variety: Inzolia Colour: Bright yellow with hints of green reflections Nose: Intense and fruity, with scents of white flowers and citrus fruit Palate: Citrussy, with hints of peach, apricot and white melon. With a fresh acidity it has a long and pleasant finish. Alcohol:12,5%
Grape Variety: Catarratto Colour: Pale yellow with green reflections Nose: Aromas of exotic fruits with hints of mediterranean herbs Palate: Stone fruit characters with a fresh and elegant minerality Food Pairing: Ideal with fish, especially shell fish, it is also great with vegetarian dishes. Alcohol:12,5%
Grape Variety: Catarratto and Grillo Colour: Bright yellow with hints of green Nose: Refined and delicate, with hints of fresh fruit and wild flowers. Palate: Fresh and citrussy, with an harmonic acidity and minerality. Food pairing: Pasta with fish sauces, bluetailed baked or grilled fish Alcohol:12,5%
Variety: Nero d’Avola Color: Bright red, with hints of purple Nose: Notes of violet and cherry, plum and a tinge of white pepper Palate: Very tipical and captivating, with soft tannins and an elegant finish Food Paring: perfect for a barbecue, grilled steak or vegetables Alcohol:13%
Paccamora –Cabernet Sauvignon IGT Variety: Cabernet Sauvignon Color: Deep Red Nose: Intense, wild berries and hints of black pepper and spices Palate: Rich of ripe fruits, balanced and elegant on the palate Food Pairing: Grilled meat, strong cheese, beef or game stew Alcohol:13%
Paccamora – Syrah IGT Grape Variety: Syrah Colour: Intense red with shades of violet Nose: Intense and spicy, with hints of red berries and green pepper Palate: Round and full on the palate, with an elegant and long finish. Food Pairing: Perfect for pasta with ragout, duck, grilled meat and vegetables Alcohol:13%
CORALTO GRILLO IGT
CORALTO NERO D’AVOLA IGT
CURATOLO ARINI ZIBIBBO DOC
CURATOLO ARINI NERO D’AVOLA IGT
Variety: Grillo Appearance: Deep straw yellow with golden hints. Nose: Rich bouquet of tropical fruits with notes of apricots, peaches and hints of cinnamon. Palate: Well-balanced medium- bodied wine with fresh mineral notes and tropical fruit characters. Alcohol: 13,00%
Variety: Nero D’Avola Appearance: Ruby coloured with purple hints Nose: Lovely notes of violets and red cherries, plums and a hint of white pepper. Palate: Medium-bodied wine with beautifully intense red fruit characters matched by delicate notes of spices and soft tannins. Maturation: Aged for at least 3 months in the small barrique Alcool: 13.5%
Winemaking : After de-stemming and cold maceration at 6 to 8°C for 36 hours, the grapes are subject to soft-press before fermentation takes place in temperature-controlled stainlesssteel tanks (16- 18°C) for 10-12 days. Variety : Zibibbo (or Moscato di Alessandria) Appearance: Bright straw yellow with golden-green reflections. Nose: Elegant perfumes of a Mediterranean garden ie. citrus fruit, orange blossom, sage, mint, white rose and acacia. Palate: On the palate the wine expresses all the richness of the terroir and the elegance of this grape variety. Alcohol: 13%
Winemaking: After de-stemming and maceration of the skins for about 8 days at a temperature of 24-26°C, the grapes are soft pressed and then vinified in temperature controlled stainless steel tanks. The wine then spends about 6 months in used French and American oak barrels. Variety : Nero d’Avola Appearance: Deep ruby-red with purple hints Nose: Notes of blackberries, plums and a hint of white pepper Palate: Full-bodied wine with notes of sour cherries, hints of cocoa and spices, velvety tannins and an elegant finish Alcohol:14%
Marsala â&#x20AC;˘ Superiore Dolce
MARSALA SUPERIORE SECCO
MARSALA SUPERIORE RISERVA
MARSALA RISERVA STORICA 1988
Variety: Grillo,Catarratto and Inzolia. Appearance: tawny-gold colouring with amber highlights. Nose: Persistent aroma of dried fruits and sultanas. Palate: Silky to the tongue with a definite hints of dried fruit, figs, and almonds .The aftertaste is persistent but not cloying with a delicate finishing touch of honey. Maturation: aged for over 5 years in oak barrels Alcohol: 18,00% Residual sugar: 110g/l
Variety: Grillo,Cataratto and Inzolia. Appearance: Intense Amber coloured. Nose: Balanced notes of toasted almonds, dried figs and raisins, with delicate hints of vanilla and wood. Palate: Soft, dry and moderately spicy. Maturation: Aged for over 5 years in oak barrels Alcohol: 18,00% Residual Sugar:25g/l
Variety: Grillo, Cataratto and Inzolia. Appearance: Intense gold with shades of Amber. Nose: Note of toasted almond, cloves and cinnamon. Palate: Smooth full velvety body of dried fruit with a long lasting elegant spicy finish. Maturation: Aged for at least 10 years in oak barrels Alcohol: 18,00% Residual Sugar: 25g/l
Variety: Grillo and Cataratto Appearance: Intense gold with shades of Amber Nose: Note of toasted almond, cloves and cinnamon. Palate: Smooth with a full velvety body of dried fruit with a long lasting elegant spicy finish. Maturation: Small slavonian casks or pipes, for at least 22 years Alcohol: 18,00% Residual Sugar: 40g/l
organic
Opening the winery Le Casematte, which was founded in 2008, was the realization of a dream for accountant Gianfranco Sabbatino. Today that dream is shared with another person. Footballer Andrea Barzagli, a wine and winemaking enthusiast, has also “taken to the field.” This small, bold company that runs on its own two feet with passion and determination fully reflects that philosophy of “getting things done” that characterizes its founders. Gianfranco Sabbatino is from Messina and wants to lay claim to his land, Sicily, and promote a healthy culture in the hopes that he can ambitiously add a new piece to the patchwork quilt of an active network of skilled businesses. After all, the company has a strong local identity as it can be found on the northern hills of the city of Messina in Faro Superiore. It is not only a commercial endeavor but includes a longstanding history with the vines that have produced wine since ancient times. That history is being updated for modern times, bringing with it signs of previous centuries as it meets new the new needs of winemaking. Gianfranco and Andrea’s story is one of passion and of love for the fruit of the vines; a story of men, work and respect for nature.
Rosematte Igt Terre siciliane
PELORO BIANCO IGT
PELORO ROSSO IGT
Faro DOC
Grape variety: Nerello Mascalese 100% Vinification: maturation in stainless steel vats for 6 months Further aging: in the bottle for at least 3 months Alcohol: 12% Total production: 5000 bottles First Vintage 2013 Tasting notes: ancient pink colour, nose of small red fruits, currant and wild strawberries. Mineral notes and floral scents of aromatic Mediterranean herbs. Fresh on the palate with a crisp and crunchy fruit enhanced by an exuberant acidity that permits a particluarly enjoyable and long finishing.
Grape variety:Grillo 65%, Caricante 35% Harvest: traditional hand-harvesting Vinification:In stainless steel vats. Bottle Aging In bottle for at least 3 months Tasting notes: This wine has a refined and persistent nose whose mineral and iodine notes perfectly blend with aromas of white and yellow-fleshed fruit and floral nuances, mainly mimosa and camomile, as well as fresh undertones of aromatic Mediterranean herbs. On the palate, it is fresh and tangy with vibrant acidity, rich fruit and a long, invigorating finale, which is heightened by lively citrus notes
Grape variety: Nerello Mascalese 70%, Nocera 30% Harvest: traditional hand-harvesting Vinification: long maceration on the skins Wine maturation: in stainless steel vats before aging in French Oak barrels for a short period of time. Further aging: in the bottle for at least 6 months Tasting notes: It has an intense ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice. It is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.
Grape variety: Nerello Mascalese 55%, Nocera 10%, Nerello Cappuccio 25%, Nero d’Avola 10% Harvest: traditional hand-harvesting Vinification: long maceration on the skins Wine maturation: French oak barrels of medium size for 9 months Further aging: in the bottle for at least 6 months Tasting notes: brilliant hues of wonderful ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice, it is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.
Carlo Hauner, of mixed background, born in Brescia, in the north of Italy, came from a family of Bohemian origins, is the creator of this agricultural firm that carries his name. As a young man he was a painter and, not yet 20 years old, he exhibited at the Biennale di Venezia. Soon he increased his popularity both nationally and abroad. His passion for wine-making can be viewed as the ultimate challenge of an intense life scattered with interests. In 1963 he arrived to the Aeolian Islands, Sicily, and summers after he decided to move to Salina to spend there his days painting the landscapes of those breathtaking places. Always very curious and active, he got attracted to the cultivation of Malvasia, a grape that local farmers harvest in the second half of September and sundry for about two weeks on mats, making the well-known Passito della Lipari. Hauner learned the local winemaking techniques and integrated them with the modern and ancient standards. When he understood he had acquired good knowledge of the winemaking techniques, he succeeded in putting together twenty hectares of land that he renovated and restored, reviving them as vineyards. He introduced innovation, considered as small revolution in winemaking, that attracted the interest of many experts, included Veronelli, a famous wine critic, who has brought Haunerâ&#x20AC;&#x2122;s Malvasia to the tables of prestigious restaurants first in Italy, but also in France, United States, Great Britain, Japan and other Countries.
Salina Bianco IGT
Carlo Hauner Bianco IGT Salina
Iancura Igt terre Siciliane
Malvasia delle Lipari Passito DOC
Grapes variety: Inzolia 60%, Cataratto 40% Wine-making process: sojourns in stainless steel, maintaining varietal freshness and fragrance, previous to 3 months’ bottle age. Tasting notes: Brilliant straw yellow with flashes of deep gold, the elegant bouquet recalls Mediterranean shrubland (strawberry trees, sage, juniper, myrtle etc.), exotic fruit and citrus confirmed on a crisp, appealing, flavourful and persistent palate. Best serving: Best enjoyed at 8-10° C (46.4-50° F) to match fish antipasti, pasta with vegetables, seafood risotto, fish dishes with sauce, soft cheeses.
Grapes variety: Inzolia, Cataratto, Grillo Wine-making process: Grapes are cooled before fermentation, and vinified at a controlled temperature with brief maceration on the skins, previous to maturation in stainless steel and barriques, and 6 months’ bottle age. Tasting notes: Brilliant, luminous golden color, the wine’s crisp, briny and leafy fragrance speaks of the sea, blending with ripe peach and apricot notes, nuances of citrus blossoms, butter and vanilla confirmed on the fresh, flavorful, mellow, well balanced and persistent palate. Best serving: Ideally enjoyed at 12° C (53.6° F), with rich, savory fish dishes like pasta with sardines, spaghetti with sea urchin, swordfish roulade, or even white meat in any form (e.g. escalopes) and semi-seasoned cheeses.
Grape variety: Malvasia delle Lipari 90%; Inzolia 10% Harvest: traditional hand-harvesting first week of september Vinification: maturation in stainless steel vats for 6 months Further aging: in the bottle for at least 3 months Alcohol: 13%
Grapes variety: Malvasia delle Lipari 95%, Corinto Nero 5% Wine-making process: Grapes are not only late-harvested, they are also dried on mats or racks for 15 to 20 days. Temperaturecontrolled vinification with some skin maceration is followed by numerous months’ rest in thermo-controlled tanks and 6 months’ bottle aging. Tasting notes: Color is gorgeous, amber with sunny golden reflections, the bouquet is both lusciously impressive and graceful, richly reminiscent of dried figs, dates, ripe apricots, honey and sweet spice. The palate is velvety and complex, with delicate sweetness sustained by a vein of flavorful freshness. Wonderful body and balance.
Salina Rosso IGT
Hierà Sicilia IGT
Rosso Antonello Salina IGT
Grapes variety: Nero d’Avola 60%, Nerello Mascalese 40% Wine-making process: sojourns in stainless steel, maintaining varietal freshness and fragrance, previous to three months’ bottle age. Tasting notes: Ruby red with decided purple hues, its abundant legs and evident viscosity straightaway reveal the wine’s good structure and body. The ample, rich bouquet of black cherries and blackberries, with spicy and toasted notes of vanilla, licorice and carob beans is confirmed on the lush, full, well balanced palate, with silky texture and layered, intense and persistent flavors. Best serving: Best at 14-16° C (57.2-60.8° F), to match spicy, flavorful dishes, red meat with sauce, seasoned cheese, pasta bolognese.
Grapes variety: Nero d’Avola 60%, Alicante 30%, Nocera 10% Wine-making process: Lengthy maceration on the skins for maximum extract and concentration; the wine matures in stainless steel and, briefly, in barriques previous to 4 months’ bottle age. Tasting notes: Very deep ruby with crimson reflections, Hierà shows excellent viscosity, with abundant legs, indicating superb structure; very rich, intense and fragrant bouquet of wild berries, sweet spice, tobacco and chocolate with earthy, clayey notes characteristic of dry soil; velvety, complex, full-bodied palate with sweet tannins, fresh, fruity flavors and acidity, wonderful balance and a luscious, sunny intensity that is well worthy of this volcanic island. Best serving: Best paired with flavorful and slightly spicy dishes or fish with capers, typical of the Aeolian Islands. (E.g.: fresh tuna with capers.)
Grapes variety: Calabrese 60%, Sangiovese30%, Corinto Nero 10% Wine-making process: superb concentration and extract, from small crops, lengthy maceration on the skins and élevage in barrique. It lasts six months for the bottle aging. Tasting notes: Deep ruby with garnet hues, ample, elegant bouquet of ripe berry fruit, blackberries and blueberries with spicy notes of vanilla and cardamom and a mineral backbone confirmed on the full-bodied, voluptuous palate with velvety texture, sweet tannins and long, consistent finish. Best serving: Great with red meat and spicy dishes, seasoned cheeses, or even fresh tuna with capers and olives.
organic Pietradolce was founded in 2005 and is set in Solicchiata, a village in the area of Castiglione di Sicilia on the North East slopes of Etna. The vineyard covers 10 hectars at a height above sea level of 600-800m and is divided into three plots, each in a different hamlet: Marchesa, Moganazzi and Chiusa Spagnolo. We have chosen to plant only vines which are native to Etna, grown for the most part in the traditional form as bushes (alberello). This preference comes from the profound conviction that this is what is required by the land that offers us hospitality. Nerello Mascalese, Nerello Cappuccio and Carricante are and will continue to be the main players in our story.
PIETRADOLCE ROSATO DOC
PIETRADOLCE Etna DOC
Archineri Etna Bianco DOC
Archineri Etna Rosso DOC
VIGNA BARBAGALLI ETNA ROSSO DOC
Altitude: 600 mt a.s.l. Grape variety: Nerello Mascalese. Soil: Stony,light sandy soil. Growing Method: Bush (Alberello) and Espalier. Harvest: Second ten days of October. Vinification: Grapes are harvested by hand and soft pressed. Aging: Steel Alcohol content: 14 % vol.
Area of production: Solicchiata, Northern Slopes of Mount Etna. Altitude: 600 mt a.s.l. Grape variety: Nerello Mascalese. Soil: Stony, light sandy loam. Growing method: Bush (alberello) and espalier. Harvest: Second ten days of October. Vinification: Grapes are harvested by hand,left to macerate on the skins for 18 days,soft pressed. Aging: 3 months in French,fine grain oak barrels,light toast. Natural malolactic Fermentation. Alcohol content: 14,5 vol.
Area of production: Solicchiata, Northern slope of Etna Altitude: about 850 mt above sea level Grape variety: Carricante Soil: Sandy and stony soil Plants’ shape: bush (Alberello), 100 years old Harvest: second decade in October Vinification: manual harvest, soft pressure Aging: in stainless steel vats. Awards: Grande vino in the Slowine Guide for 2011 and 2012; 93 James Suckling 2011 & 92/100 2012; Robert Parker 90/100 2010
Area of production: Solicchiata, North-Eastern slope of Etna Altitude: 600-800mt above sea level Grape variety: Nerello Mascalese Soil: Sandy and stony soil Plants’ shape: bush (Alberello), 50-60 years old Harvest: Between the 10th and 12th of October Vinification: manual harvest, maceration on the skin during 14 days, soft pressure Aging: 14 months in French oak “tonneaux”. Awards: 3 bicchieri 2007, 2008, 2010; 5 grappoli 2009; 94/100 James Suckling 2010 & 95/100 2009; Wine Enthusiast 91 2008; 90 2010; Robert Parker 92 2010
Area of production: Contrada Rampante, Area “Barbagalli”, Solicchiata. Northern slopes of Mount Etna. Altitudine: 900 mt a.s.l. Grape variety: Nerello Mascalese. Soil: Stony, light sandy loam. Growing method: Bush (alberello) prephylloxera, 80-100 years old. Aging: Tonneaux and bottle. Awards: 3 bicchieri 2010; 5 grappoli 2010;
organic The “Santa Venere” Organic farm extends for 150 hectare on the hills of an ancient little Calabrian village called Cirò, in the province of Crotone, particularly known for its history and culture. It’s an area considered extremely valuable for wine and olive growing. The Scala family have been the land owners since the 1600. They have always devoted themselves to the cultivation of Vines, and Olives, but until recently nothing of the current farming complex existed. Initially there was only the Scala family home, attached to an ancient oil mill with a heavy stone grinding wheel, ( still kept carefully conserved) , which was worked by cattle, to crush the Olives. The vineyards, at that time, produced only grapes which were then directly retailed. From 1960, Federico Scala (grandson of Falcone Lucifero, minister of Real Casa) took charge of all these activities. He built a farming complex, detached from the family home, which he called “Santa Venere” after the name of the stream that passes through the property. Initially Federico, was the only family member involved in the business, until his son Giuseppe Scala, after attending University, decided to get actively involved. It was this new impulse, that led to the beginning of wine production. At this point, some important and fundamental decisions were taken to bring new life to the company; Giuseppe decided to go “Organic” ( which we are still proud of) and choosen the right man as Winemaker, Riccardo Cotarella.
SANTA VENERE CIRò BIANCO DOC
SANTA VENERE CIRò ROSATO DOC
SANTA VENERE CIRò ROSSO DOC
Grapes varieties: 100% Greco organically cultivated. Harvest period: First ten days of September. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 12,5% vol. Tasting notes: Firm, delicate even if with a good acidity.
Grapes varieties: 100% Gaglioppo organically cultivated. Training system: Espalier. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 13,5% vol. Tasting notes: Wide, dry, persistent.
Grapes varieties: 100% Gaglioppo organically cultivated. Training system: Espalier. Maturation: In stainless steel tanks for 9 months, in the bottle for 2 months. Alcoholic content: 13,5% vol. Tasting notes: Deep, pleasant and fruity. Serving temperature: Not less than 16/18°C. Pairing suggestions: course dishes also truffle based.
VESCOVADO BIANCO IGT
SPEZIALE ROSSO IGT
VURGADA’ ROSSO IGT
Grapes varieties: 100% Guardavalle organically cultivated. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 13% vol. Tasting notes: Dry, fresh and sapid. Pairing suggestions: Crustaceans and seafood; excellent as aperitif.
Grapes varieties: 100% Marsigliana Nera organically cultivated. Maturation: In stainless steel tanks for 5 months, in the bottles for 2months. Alcoholic content: 13% vol. Tasting notes: Dry and armonic. Pairing suggestions: sauces on top, mussels and white meat.
Grapes varieties: 35% Nerello Cappuccio, 35% Merlot, 30% Gaglioppo Maturation: In oak barrels for 6 months then in bottle for 6 months. Alcoholic content: 13,5% vol. Tasting note: Strongly vigorous, tannic, soft and elegant. Pairing suggestions: Grilled meat, roasted meat, game and braised meat.
FEDERICO SCALA CIRO’ ROSSO RISERVA DOC Grapes varieties: 100% Gaglioppo organically cultivated. Maturation: In oak barrels for 12 months then in bottle for 6 months. Alcoholic content: 14% vol. Tasting notes: Strongly vigorous, tannic and elegant. Pairing suggestions: Grilled meat, roasted meat, game and braised meat.
Known also by the names of ‘Castle of Oppi’, it started its activity as an ancient Roman post station(a building where the traveller would stop to relax, restore and change horses) about 2000 years ago, thanks to its strategic location along the busy Via Emilia, halfway between the cities of Piacenza and Parma. Initially the post station was dedicated to the higher ranking officers of the Roman legions that were transiting to the northern corners of the Roman empire. At a later stage the post and horse station activities were extended to all travellers on the Via Emilia. Records dating the early 1500s indicate that a Villa Oppi (Oppi Estate) was very active as an inn. It was common practice at that time that travellers would be served food and produce made directly on the premises, starting with the wine, which represented the main income of the estate. It was precisely from the wine that the estate came to be known asVilla Oppi, namely because of the many Opium Maple trees that could be seen in front of our winery. These trees were widely cultivated as a live mechanical support for vine shoots, which would be tutored to grow on the tree branches – poles and metal wires were methods introduced much later. The post station service continued well until the beginning of the 1800’s, when Marie Louise of Austria (second wife of Napoleon Bonaparte), Duchess of Parma and Piacenza, who often stopped here for refreshments during her trips to Piacenza, decided that the building would make a good private residence. We owe thanks today to Maria Luigia for introducing the first Agrarian Reform, which boosted agricultural development across her domains. The Reform introduced new varieties of vines from France (Marsanne and Cabernet amongst others), and thus Villa Oppi produced the first cut “Bordeaux” ever achieved in Italy in 1820, through a combination of French and Italian grapes. About 100 years later the villa was further renovated: the new design was conceived by Guido Tirelli, a very prominent name in the early ‘900’s Italian architectural scene. Graced with the two new towers, the name was appropriately changed to ‘Castle of Oppi’. In our days, the Villa Oppi Wine Group has become a recognized Brand in the arena of high-quality wine around the world, thanks to the 15 wineries under its control that produce many different varieties of premium Italian wines.
NERO D’AVOLA DOC SICILIA
MONTEPULCIANO D’ABRUZZO IGT
CABRNET MERLOT IGT TOSCANA
GUTTURNIO SUPERIORE
GRAPES: Nero d’Avola VINIFICATION: soft pressing is preceded by selection and destemming of grapes and seeds. separate vinification with 18 days of maceration on the skins in oak conical vats at controlled temperature. Wine is blended at the end of malolactic fermentation. Aging in oak barrels of 80 hectolitre for about 6 months.Maturation for at least 3 months in a bottle. TASTING NOTES:ruby red with purple reflections, fruity and spicy bouquet, with good intensity, full bodied and tannic, persistent acidity. flavours of matured leather and green pepper. ALCOHOL: 13,5 %
GRAPES: Montepulciano d’Abruzzo VINIFICATION:soft pressing is preceded by selection and destemming of grapes and seeds. separate vinification with 18 days of maceration on the skins in oak conical vats at controlled temperature. Wine is blended at the end of malolactic fermentation. Aging in oak barrels of 80 hectolitre for about 6 months. Maturation for at least 3 months in a bottle. TASTING NOTES: ruby red with purple reflections, fruity and spicy bouquet, with good intensity, full bodied and tannic, persistent acidity. flavours of matured leather and green pepper. ALCOHOL:13.5%
GRAPES: 70% cabernet sauvignon / 30% merlot VINIFICATION:soft pressing is preceded by selection and destemming of grapes and seeds. separate vinification with 18 days of maceration on the skins in oak conical vats at controlled temperature. Wine is blended at the end of malolactic fermentation. Aging in oak barrels of 80 hectolitre for about 6 months. Maturation for at least 3 months in a bottle. TASTING NOTES: ruby red with purple reflections, fruity and spicy bouquet, with good intensity, full bodied and tannic, persistent acidity. flavours of matured leather and green pepper. ALCOHOL:13%
GRAPES: 60% BARBERA e 40% BONARDA VINIFICATION:soft pressing preceded by destemming and selection of grapes and seeds. separate vinification with 8 days of maceration on the skins in stainless steel vats at controlled temperature. Wine is blended at the end of malolactic fermentation. Aging in oak barrels of 225 litres for about 10 months. Maturation for at least 6 months in a bottle. TASTING NOTES: ruby red with purple reflections, fruity and spicy, with good acidity, intensity and body. interesting tannic texture. vinaceous hints of red berries ALCOHOL: 13%
CHIANTI
BAROLO DOCG
Amarone della valpolicella docg
BRUNELLO DI MONTALCINO DOCG
GRAPES: SANGIOVESE-CANAIOLO-COLORINO VINIFICATION: after a soft pressing grapes are destemmed and pumped over, vinification with maceration in stainless steel vats for 12 days at controlled temperature. Aging in oak wood barrels for about 6 months. Maturation at least 6 months in a bottle TASTING NOTES: ruby red pretty clear, soft bouquet of mature fruits and cherry with spicy notes of vanilla. excellent acidity and persistence in the mouth, great elegance and soft tannins. ALCOHOL:13.5%
GRAPES: Nebbiolo VINIFICATION: soft pressing is preceded by selection and destemming of grapes and seeds. separate vinification with 25 days of maceration on the skins in iron oak vats at controlled temperature. Fermentation length about 20-25 day at the temperature of 28 C°. Aging /in Slavonianian oak barrels for 24 months. Maturation for at least 12 months in a bottle. TASTING NOTES: The King of wines has a typical garnet color with orange reflections with the ageing. It is endowed with an exceptionally complex aroma of dried rose petals, red berries, plum, tobacco, chocolate, dried fruits, eucalyptus, mint, leather and white truffles. To the palate, Barolo is rich, austere, muscular, with a good acidity and sturdy and refined tannins. It is well balanced, with an endless liquorice aftertaste. ALCOHOL:14%
GRAPES: CORVINA VERONESE 70%, RONDINELLA 25%, CORVINONE 5% VINIFICATION: Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight Fermentation temperature between 18° and 22°C. Aging in barriques for 18 months. Maturation for at least 6 months in a bottle. TASTING NOTES:Intense ruby red color with nuances of garnet, elegant aroma of ripe plum and hints of chocolate. Great harmony on the palate with silken tannins, harmonious, mature. ALCOHOL:15%
GRAPES: sangiovese grosso VINIFICATION: soft pressing is preceded by selection and destemming of grapes and seeds. separate vinification for 4 days at the temperature of 10 C°, second alcoholic fermentation for 10 days and maceration on the skins in iron oak vats at controlled temperature. Fermentation length about 10-12 day at the temperature of 28 C°. Aging in big oak barrels for 36 months. Mauration for at least 6 months in a bottle. TASTING NOTES:The teacher of wines has a typical garnet color with orange reflections with the ageing. It is endowed with an exceptionally complex aroma red berries, plum, tobacco, chocolate, dried fruits, leather . To the palate, Brunello is rich, intense, strong, with a good acidity and sturdy and refined tannins. It is well balanced, with an endless oak aftertaste. ALCOHOL:14%
A unique spirit permeates every product conceived, designed, and created by Tonino Lamborghini. He possesses the ability to innovate, yet remain faithful to tradition shapes that are elegant and bold at the same time. This passionate quest captures the ineffaceable heritage of Italian Style in the world and speaks the inimitable language of creativity, innovation, elegance and technique. This passion is the driving force behind the design, the search for details and the desire that only a prestigious brand can awaken. Collection conceived for men and women of character, who refuse to go unnoticed. Our commitment to quality led to a lengthy research process to select vines that embodied the quintessential Italian taste. Now we are able to introduce three new wine labels which meet the superior standars of Made In Italy: Sangue di Miura, Palazzo del Vignola and Superitaly, trademarks of the Tonino Lamborghini Spa, which have been selected by the Group expert Stefano Agazzi based on his extensive experience choosing the very best from Italyâ&#x20AC;&#x2122;s cellars for national and international distribution. These wines are the result of a long-lasting collaboration with a dozen Italian wineries. Tonino Lamborghini has taken a tremendous amount of care to select wines which are absolutely unique, from the selection of the grapes through to the finished product. The entire production process is strictly controlled by the technicians and supervised by our trusted vintner, Mr. Marcello Galetti. The design of Tonino Lamborghini bottles and labels has all the boldness and daring you would expect from the Design Centre of Tonino Lamborghini Spa, making each bottle instantly appealing: the Sangue di Miura and Palazzo del Vignola lines feature ceramic red, while Superitaly is characterised by bronze.
SAUVIGNON Colli Piacentini D.O.C. Palazzo del Vignola GRAPE 100% Sauvignon VINIFICATION Soft pressing, vinification in white without maceration on the skins in stainless steel vats at controlled temperature below 18 degrees. AGING Stainless steel for 6 months. MATURATION For at least 3 months in a bottle. TSTING NOTES: White with greenish reflections, bouquet of exotic fruit, mango, papaya, pineapple, crystallised fruits. Very persistent, excellent acidity. ALCOHOL 13,0% Vol.
Gutturnio Colli Piacentini Palazzo del Vignolai
Primitivo IGT Palazzo del Vignola Metal Edition
Chianti Palazzo del Vignola
GRAPE 60% Barbera e 40% Bonarda VINIFICATION Soft pressing preceded by destemming and selection of grapes and seeds. Separate vinification with 8 days of maceration on the skins in stainless steel vats at controlled temperature. Wine is blended at the end of malolactic fermentation. AGING In oak barrels of 225 litres for about 3 months. MATURATION For at least 6 months in a bottle. TASTING NOTES: Ruby red with purple reflections, fruity and spicy, with good acidity, intensity and body. Interesting tannic texture. Vinaceous hints of red berries. ALCOHOL 14,0% Vol.
GRAPES: primitivo VINIFICATION Soft pressing preceded by destemming and selection of grapes and seeds. Separate vinifiction with 10 days of maceration on the skins in stainless steel vats at controlled temperature. Wine is blended at the end of malolactic fermentation. AGING In oak barrels of 225 litres for about 8 months. MATURATION For at least 6 months in bottle. CHARACTERISTICS Ruby red with purple refletions, fruity and spicy, with good acidity, intensity and body. Interesting tannic texture. Vinaceous hints of red berries. ALCOHOL 13,5% Vol.
GRAPE Sangiovese-Canaiolo-Colorino VINIFICATION After a soft pressing grapes are destemmed and pumped over, vinification with maceration in stainless steel vats for 12 days at controlled temperature. AGING In oak wood barrels for about 6 months. MATURATION For at least 6 months in a bottle. TASTING NOTES: Ruby red clear, soft bouquet of mature fruits and cherry with spicy notes of vanilla. Excellent acidity and persistence in the mouth, great elegance and soft tannins. ALCOHOL 14% Vol.
vERMENTINO Maremma Toscana D.O.C. Sangue di Miura GRAPE 100% Vermentino toscano VINIFICATION Soft pressing, white vinification without maceration on the skins in stainless steel vats at controlled temperature. AGING In stainless steel for 6 months. MATURATION For 3 months in a bottle. TASTING NOTES: Intense white with golden hues. Bouquet of exotic fruits and apricot jam. Spicy notes of vanilla, thyme and sage. Excellent acidity and persistence. ALCOHOL 13,0% Vol.
Brunello D.O.C.G. .Sangue di Miura
Barolo D.O.C.G.Sangue di Miura
GRAPE Sangiovese Grosso 100% VINIFICATION Soft pressing is preceded by selection and destemming of grapes and seeds. Separate vinification for 4 days at the temperature of 10 C°, second alcoholic fermentation for 10 days and maceration on the skins in iron oak vats at controlled temperature. Fermentation length about 10-12 day at the temperature of 28 C°. AGING In big oak barrels for 36 months. MATURATION For at least 6 months in a bottle. TASTING NOTES: The maestro of wines has a typical garnet color with orange reflections due to ageing. It is endowed with an exceptionally complex aroma red berries, plum, tobacco, chocolate, dried fruits, leather. To the palate, Brunello is rich, intense, strong, with a good acidity and sturdy and refined tannins. It is well balanced, with an lingering oak aftertaste. ALCOHOL 14,0% Vol.
GRAPE Nebbiolo 100% (Bussia) VINIFICATION Soft pressing is preceded by selection and destemming of grapes and seeds. Separate vinification with 25 days of maceration on the skins in iron oak vats at controlled temperature. Fermentation length about 20-25 day at the temperature of 28 C°. AGING In Slavonianian oak barrels for 24 months. MATURATION For at least 12 months in a bottle. TASTING NOTES: The King of wines has a typical garnet colour with orange reflections due to ageing. It is endowed with an exceptionally complex aroma of dried rose petals, red berries, plum, tobacco, chocolate, dried fruits, eucalyptus, mint, leather and white truffles. To the palate, Barolo is rich, austere, muscular, with a good acidity and sturdy and refined tannins. It is well balanced, with an endless liquorice aftertaste. ALCOHOL 14,5% Vol.
Amarone della Valpolicella D.O.C. Sangue di Miura GRAPE Corvina Veronese 70%, Rondinella 25%, Corvinone 5% VINIFICATION Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight Fermentation temperature between 18° and 22°C. AGING In barriques for 18 months. MATURATION For at least 6 months in a bottle. TASTING NOTES: Intense ruby red colour with nuances of garnet, elegant aroma of ripe plum and hints of chocolate. Great harmony on the palate with silken tannins, harmonious, mature. ALCOHOL 15 % Vol.
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engLish - 05/2016