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Blend of Perera, Bianchetta, Verdiso, Grapariol, Boschera, and Glera Lunga
Produced and Bottled by Azienda Agricola Vigna San Lorenzo S.S.
From the Tamarìe hill, an organic sparkling white wine refermented in the bottle (col fondo or sur lie), obtained from the native grapes of the Treviso tradition (Glera, Bianchetta, Boschera, Grapariol, Perera, Verdiso). Harvest at the end of September with manual harvesting in small boxes. Vinification with indigenous yeasts without addition of sulfur dioxide, short maceration on the skins (1-2 days). The wine rests all winter with its own yeasts and is then bottled in April with the previous year’s must in order to produce the second fermentation in the bottle in the first heat. Refinement in the bottle 10 months minimum before release.
A no residual sugar Prosecco, expressive, with cutting acidity. Produced with 100% glera grapes from a vineyard at 370 meters above sea level,
This wine hails from a local winemaking tradition, made with little added sugar. The resulting spumante is decidedly dry. The fermentation takes place in stainless steel tanks, and the second, in autoclave according to the Marinotti method for 90-100 days,
A subtle, elegant perlage, zesty notes of lemon, white flowers and bread crusts. Sustained acidity, length and persistence. A Conegliano-Valdobbiadene that can almost be described as extreme.
Serving Temperature: 7° – 8° C
Lambrusco Emilia I.G.T. crisp
Production area: Montecchio Emilia
Vines: Lambrusco Salamino
Soil: clavey-sandy gravel presence of 50 cm
Type of cultivation: guyot
Technique of production: fermentation characterized by short maceration
Natural fermentation in the bottle
Wine is not filtered
Bottle aging 6-8 months
Scent: fresh and fruity aromas, intense and complex secondary aromas
due to the natural fermentation in the bottle
Alcohol content: 11,50% vol
Residual sugar: —
In a few years Roberto Maestri transformed his family estate in Montecchio Emilia into one of the references for sparkling wine in the region. He works organically on 5 hectares of vines sat on clay-gravel soils. He only uses wild yeasts and his bubbles are made the traditional way, with the second fermentation completed in the bottle. The resulting Lambruscos are incredibly fresh and bright, with a lovely complexity and a pure, linear finish.
Ferrando is made from Lambrusco Salamino, vinified as a sparkling rose. The nose is lightly perfumed, with notes of strawberry, hay and fresh herbs. The palate is very fresh, with a moreish bitter edge and a great concentration. It is a wine that is made to be enjoyed with Italian antipasti, pasta dishes and a variety of cheeses
Colli di Luni D.O.C. Vermentino
Fosso di Corsano
The ‘Fosso di Corsano’ by Terenzuola is a Vermentino white wine from the Colli di Luni with elegant mineral notes. A wine obtained from a production philosophy that tends to biodynamic!
This Vermentino has a delicate straw yellow color and subtle aromas. Elegant notes of Mediterranean scrub yes followed by floral memories of broom and fresh and crisp fruit. The flavor is intense and dominated from a very pleasant citrus flavor, makes the tongue snap! The finish is long, subtle and slightly almondy.
Vines: Vermentino 100%
Vineyards: Located in the municipality of Fosdinovo at an altitude between 200 and 350 meters above sea level. Schisty and rich in skeleton soil for the main vineyard of about 3 hectares, in the remaining parcels the soil is mainly sandy.
Plant: Guyot training system with an average density of 8,400 plants per hectare.
Harvest: Manual, divided by ripening of the different plots during the last weeks of September and the first of October.
Vinification: Soft systems for the reception of the grapes, short cold maceration, fermentation at low temperatures, divided into the different plots, with aging on its own yeasts in steel vats for six / seven months.
Bottling: March with release on the market after two / three months of aging in glass.
Yield per hectare: 70 quintals of grapes per hectare.
Alcohol content: 14% vol.
Bottles produced: 30,000
The rows of vines are properly aligned within the natural coliseum that encircles the cellar, and they watch the Magra river from above following its descent towards the sea. This wine looks forward and defies time with an ageing potential which is granted exclusively by it’s great structure.
Passerina Del Frusinate IGT, “Senza Vandalismi Bianco”
From 50 year old vines planted to clay over limestone in the San Giovanni vineyard. The grapes are macerated between 12-16 hours using whole-cluster, with spontaneous fermentation in stainless steel. Aged on ﬁne lees until the following spring and a ﬁnal aging for two months in glass demijohn (54 liter).
Senza Vandalismi Bianco is made from the grape Passerina, and its nose it’s full of fresh fruit and delicate ﬂoral notes. On the palate, it is fresh, straight and well balanced. It pairs beautifully with vegetarian and ﬁsh-based dishes.
Paestum Fiano – Mercoledì: Mercury – The Messenger
Vineyard Size: 3.60 hectares
Soil: granite, schist, limestone, quartz
Average Age of Vines: 13 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: 1 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation
Aging: in stainless steel
Fining: with bentonite
Added S02: 20 mg/L
From our vineyard in the valley in Casal Velino a zippy, zesty Fiano with a soft, bees wax, chamomile hint of dry apricot and saline lift. Versatile, it rolls as an aperitif or a great partner to fish and seafood prepared with citrus or with butter.
Winery: Riccardo Danielli
Nicolini Piccola Nera delle Venezie IGT
Viticulture: Practicing Organic
Soil type: Clay
Grapes: Piccola Nera
Method of fermentation: Hand harvested in small baskets, macerated on the skins for 48-72 hours, spontaneous native yeast fermentation, traditional hand-crank press, aged eight months in large oak barrels, bottled unfiltered w/less than 50mg/l of total sulfur
Bottles made: 500
Intense pink color. The nose is fresh and vinous with very slight notes of wild berry, primarily dog rose
It has a good body, delicate in the mouth, slightly acidic and slightly tannic. A simple and free-range rosè, to be drunk young, fresh or at room temperature
It goes well with fresh and seasoned cold cuts.
Good with first courses that include a sauce with meat and vegetables with a simple and defined flavor: from simple risotto with sausage to stuffed or dry pasta. Try it with a tasty and rich fish soup.
Il Marinetto, rosato Calabria I.G.T.
Grapes: 100% “organic” gaglioppo
Training system: sapling
Name of the vineyard: marinetto
Yield per hectare: 90/75 quintals
Altitude: 50m a.s.l.
Soil composition: calcareous and not very clayey
Aging: in steel with a short stay in the bottle
Bottle size: 750ml
It is bright and bright pink. The nose shows fresh hints of flowers and fruit, very involving and fine. On the palate it is medium-bodied, fresh, soft, characterized by an excellent acidic shoulder. It closes with a finish characterized by a savory aftertaste.
Vineyard Size: 30 hectares
Average Age of Vines:
Harvest: by hand
Winemaking: 3-5 day maceration, spontaneous fermentation with indigenous yeasts
Aging: 8 months in concrete
Added S02: minimal
An extravagant and controversial wine obtained from spontaneous fermentation with maceration of 3-5 days, not clarified, unfiltered and aged in concrete tanks for 8 months.
The little more than pink color gives it character. Spices and fruit prevail on the nose. The mouth starts round and ends with a nice final tannin. Spontaneous fermentation, aged in cement.
Proposed in the fun white one-liter bottle.
Pinerolese Rosso d.o.c.
The vineyard estate of this Piemontese wine is located at the foothills of the Alps beside the village of Barge, in the hamlet of Assarti
Five old vines combine their grapes to create this unique wine. (Barbera, Nebbiolo, Chatus, Freisa, Bonarda, Neretta Cuneese & Dolcetto)
Yield per hectare
Traditional method, all by hand harvested in small cases of 20 kilos
Crushed and de-stemmed grapes are left to the maceration process for 7-10 days in steel tanks at a controlled temperature. When the primary fermentation is completed the wine is then decanted a few times to initiate malolactic fermentation. The wine is then decanted again to clear it of impurities and then transferred to steel vats where it is then aged for 8-10 months to sharpen and hone its flavour
13%-13.5% volume depending on the climate of the year
This wine exhibits a clear and bright ruby red colour, becoming crimson with age
Floral notes of rose and violet play upon rich forest fruits
The many grapes of Rouge de Lissart combine to create a unique and elegant experience which softens with age retaining its intense yet delicate velvety berry tones
For optimum preservation it is recommended to keep this wine at a constant temperature of between 12 and 18 degrees Celsius. This wine matures well and is best enjoyed within three to four years of bottling
Wine: Valfaccenda Rosso
Grape: Roero Rosso DOCG, from Nebbiolo grapes
Scents and finesse.
VALFACCENDA ROSSO is a red wine made from Nebbiolo grapes handled and vinified by Carolina Roggero and Luca Faccenda in Canale, in Roero land.
The grapes come from several vineyards based in Canale d’Alba and in Santo Stefano Roero municipality. The mga are Mompellini, Loreto and San Grato. These several vineyards are of different ages and are basically placed on sandy soils with little percentages of clay; the exposures vary from south-west, east and west.
The grapes are harvested at the best state of ripeness depending on each vintage, on the plants and on the exposure. Wine is the union of different fermentations and macerations which last a couple of weeks; the period can change based on the vintage and on its climatic conditions. After the required aging in casks, the wine is bottled in the waning moon of autumn following the harvest. Finally after a further rest in bottle for almost one year, the wine is ready to be sold. In the best vintages it may boast the mention of “reserve”.
For us, be winemakers and winegrowers means working the soil, cultivating the vines and fermenting the grapes, obtaining wines that are the liquid translation of our land, vintage and variety. And this is exactly what we can offer you in a glass of Valfaccenda Rosso: our expression of Nebbiolo
cultivated on the sandy and steep hills of Roero. The first vintage was in 2010. VALFACCENDA ROSSO (Roero Rosso DOCG) Valfaccenda, Roero through color since 2010.
SCHIOPPETTINO 2018 Friuli Colli Orientali DOC
Colour: Intense ruby red
Scent: Smooth, of red fruits and black pepper
Taste: Pleasant and spicy, fresh and simple
Grape variety: Schioppettino
Area: 1 Ha
Average age of the vines: 20 to 60 years
Altitude Rating: 175-300 m.s.l
Orientation: south-south west
Soil: marl and sandstone flysch of Eocene origin
Type treatments: copper and sulphur
Working soil: green manure
Harvest time: October
n° of bottles: 4000 bottles/year
Vinification and aging:
Harvest: hand picking in October.
Vinification: grapes maceration for 20/25 days in steel or cement.
Fermentation: indigenous yeasts in barrel (10-15 hectolitres) or barrique;spontaneous malolactic fermentation.
Aging: 12 months,“battonage” monthly.
Bottling:after 18 months without clarification and filtration.
Alcohol: 13 %
Total acidity: 5.5 g/l
Free sulphur: 22 mg/l
Total sulphur: 45 mg/l
D.O.C. Friuli Isonzo
GRAPES: Cabernet Franc 100%
TRAINING SYSTEM AND PLANTING DENSITY: Monolateral Guyot with 4500 vines / ha
YIELD PER HECTARE: on average 70 quintals / hectare about 50 hl / hectare
HARVEST: Totally manual from 1st to 15th October.
VINIFICATION: The harvested grapes are de-stemmed, crushed and sent to concrete tanks where alcoholic fermentation takes place with indigenous yeasts. Only manual punching is carried out several times a day for the entire maceration period which lasts an average of 20 days in order to extract all the noble components contained in the berry. At the end of this period the liquid is separated from the skins and these undergo a slight pressure using a vertical hydraulic press of 1950 to extract the little wine trapped inside them. The two parts thus obtained are combined and left to mature in oak barrels of 5 or 6 hectoliters for a period that varies from year to year (on average 12 months). The malolactic fermentation with indigenous bacteria also takes place in the barrel.
BOTTLING: December following that of the harvest.
CHARACTERISTICS: Very intense and deep ruby red color with violet reflections. It has a very rich and complex scent that changes over time; first notes of red and black fruit (fresh and ripe) and white pepper are perceived, then the sensations of spices, licorice and toasted explode, with a long aromatic persistence. The taste is refined and elegant, but also very structured; it is soft, round, enveloping; the tannins – very fine – are perfectly spherical and slide on the mouth; the notes of berries are repeated, hints of black pepper and coffee that blend in a very long persistence finish.
For this Alicante, grapes are sourced in plot n° 148 of cadastral sheet 153 called “Vigna della Pieve”. Here the soil is rich in sand with a great amount of pebbles, ideal for the Alicante Nero – a common Mediterranean variety also known as Grenache in France, Cannonau in the neighbouring island of Sardinia and Garnacha in Spain.
Elegant, mellow, bright, airy, expressive. A great wine.
Biodynamic, six months in concrete, this Alicante is a beautiful deep ruby red, with floral notes of geranium and dried flowers, thyme and rosemary. In the mouth it is fresh and of good flavor, with intense and persistent aromas.