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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
Qui e Ora, 2019
By Angol D’Amig
Notes on additives, aids & processing used:
Qui e Ora by Angol d’Amig is a biodynamic Metodo Classico sparkling wine, not disgorged from Trebbiano di Spagna and Trebbiano Modenese grapes. Indigenous yeasts and spontaneous fermentation without temperature control.
Metodo Classico zero dosege obtained from Trebbiano di Spagna and Trebbiano Modenese grapes from the Angol d’Amig winery of Marco Lanzotti (Modena).
Manual harvest of the grapes, first fermentation in cement, refinement in fiberglass and natural decantation with the advent of winter.
Natural refermentation in the bottle with its own must.
The disgorgement takes place at the time of consumption, it is advisable to carry it out in a basin of water after holding the bottle upside down to allow the yeasts to accumulate near the cap.
A wine that still has all the wealth of its yeasts that give freshness and fragrance.
Oro di Diamanti Vines Sum Pet Nat is a sparkling white natural wine made from 100% Pignoletto grapes grown organically near Bologna, Emilia-Romagna, Italy, by vigneron Susanna Diamanti. Vines Sum Pet Nat is made with the ‘Metodo Ancestrale’ technique. Light with notes of yeast, white fruit, wildflowers.
100% Pinot Grigio
10 days skin contact with spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in bottle during Spring. No added sulfur and no disgorgement.
Region: Trentino Alto Adige, Italy
Grapes: Pinot Nero
Vineyard/Cellar Stats: Organic/biodynamic farming, clay over schist and broken granite, known as sasso dolomitico, 700m altitude, pergola trained for ventilation, fermented in stainless steel, fermented wine left outside in the snow over the winter to clarify; spontaneous fermentation in stainless steel; frozen must added in the Spring before re-fermentation in bottle; no added sulfur and no disgorgement.
Winemaker: Danilo Marcucci and Matteo Furlani
Gropello traditionally produces tannic, strong red wines with a lot of acid. It’s a shame if you don’t want to make this, but you think this grape represents your region. Carbonic maceration provided the solution. Davide (the winemaker calls it ‘dark rosè’, but it certainly comes out as an energetic light red. Lots of red summer fruit, a smoky edge and beautiful aromas.
In the vineyard, the processes and techniques are those required by biodynamics, and involve a careful search for balance between forces within the ecosystem. In particular, the health of the soil which Davide takes care of with soil aeration, green manure and biodynamic preparations is central. His aim is that something remains of the land he works and that the environment remains healthy.
In the cellar the fermentations of the wines are spontaneous and the sulfur is not used or used only in minimal contents.
Ribolla Gialla “A Tessa”
Indicazione Geografica Protetta
Grape variety: 100% Ribolla Gialla.
Tasting note: Aromatically subtle, with nose of lemon zest, palate marked by a refreshing citric acidity combined with a salty, very
dry mineral finish.
Vineyard site: Gramogliano Hills, Corno di Rosazzo, Province of Udine, along the Slovenian Border. Characteristics of vineyard: Planted with 10 years old vines
Soil: Marl and sandstone flysch of Eocene origin
Harvest: Early October
Production: 20,000 bottles/year
Residual sugars: <2 gr/lt
Vinification: The hand-picked whole grapes (i.e. with no prior de-stemming) are pressed very gently (max 1.2 bar) in order to extract only the first and cleanest part of the must (mosto fiore), which is immediately pumped in a stainless steel vat where the most solid and heavy parts decant overnight. In the morning the upper part of the must is separated from the bottom (feccia grossa – hard lees) and racked in to another stainless steel tank, where the natural, grapes’ own yeasts start the fermentation of the sugars. This fermentation (called alcoholic) lasts till complete reduction of the sugars (which at the end are below 2 gr/lt) into alcohol. At the end of this process, the wine stays on its own fermentation deposits (feccia fine – lees), which are kept floating in order to avoid reductive (asphyxia) effects and to gain the stabilization and anti-oxidative benefits that these natural components bring. This is called maturation on lees. The length of this maturation varies from wine to wine; this Ribolla Gialla matures 6 months on its own lees, always remaining in stainless steel vats (no oak). After this time, the wine is bottled with a light filtration, meant only to eliminate the cloudiness brought by the floating lees. 30 mg of SO2 are added per liter, which with the natural amount produced by the alcoholic fermentation adds up to a 50 mg/lt total, where the maximum amount allowed by EU Organic Regulations is 150 mg/lt.
Grape Variety: 70%, Ottonese, 30% Malvasia Puntinata of Lazio.
Average age of the vines: 50 years.
Average vineyard yield: 40 q / ha.
Production Area: Contrada San Martino, Municipality of Priverno.
Soil: sandy, yellow and red sands with a strong presence of silica.
Vinification: 48 hours of maceration on the skins, pressing with a hydraulic press. Seven months of aging in fiberglass.
Orange wine vinified with maceration of a week or two with the skins, spontaneous fermentation. After racking it is aged in amphora in our underground cellar. This wine is not clarified and unfiltered.
Maceration gives it a long and slightly tannic finish. Preserves a natural opalescence.
Not clarified and unfiltered. Aged in amphora and cement.
Offered in a fun one liter bottle!
Stefano Legnani Ponte di Toi is a skin contact wine (orange wine) from Liguria, Italy, made from a blend of Vermentino grapes farmed organically. The vines are between 50 and 80 years old. After the harvest, grapes are pressed; the must is then left in contact with the skins for four to five days. This is a medium body wine with notes of almond, honey, and wild flowers. The wine is aged in stainless steel and bottled in June of the year after harvest.
Grechetto from the old vines of the Baratto and Casale vineyards harvested in two harvests to obtain freshness and finesse from the September grapes, density, complexity and structure from the October grapes. Gold and amber wine that resembles a red in structure and persistence. Long aging wine thanks to the acidity and tannins characteristic of Grechetto grapes. Flavor and complexity given by the territory with high temperature variations between day and night in September-October (15-20 ° C).
NAME: Grechetto Umbria I.G.P.
GRAPES: Grechetto 100%
SOIL: Sandy with the presence of silt and clay, limestone (sandstone and marl)
AVERAGE AGE OF VINES: 40 years
GRAPE YIELD PER HECTARE: 40-50 q./ha
HARVEST PERIOD: 50% in the second week of September, 50% in October
VINIFICATION: 50% grapes pressed in whole clusters with female feet on vertical press, 50% grapes de-stemmed by hand and crushed with the feet to make them macerate on the skins for 3-6 days.
FERMENTATION: with indigenous yeasts, at cellar temperature (18-24 ° C)
AGING: in steel or cement tanks on the fine lees for 9-10 months with repeated batonnage, 7 months in the bottle before being put on the market.
“Ametistas” like the amethyst crystal lights up the body with a luminous energy devoid of intoxication, an ancient Greek nymph turned into stone to escape the desires of Dionysus who in revenge gave her the color of wine.
BOTTLING: without filtration, in the waning moon in the months of August-September.
Region of Italy: Irpinia, Campania
Producer: Cantina Giardino
Vitigno: Coda di volpe bianco
From seventy year-old coda di volpe vines grown in Paternopoli and Montemarano, at 450 metres above sea level. Four days on skins before being pressed off to chestnut botti for a year. These vineyards are on calcareous marl but with higher percentage of volcanic sands on the top in comparison to other sites, which gives the wine a zingy minerality.
Clean as a whistle, it impresses with fine tannins, striking minerality and a resfreshing herbaceous note.
Carosé IGT by is a fresh rosé wine obtained only from Corvina and Croatina grapes.
They are handpicked at the beginning of their maturation from our less sun exposed vineyards
and where we find only limestone rocks and flints.
It is a mineral wine with a peculiar sapidity that reminds us the rocky soil.
All perfumes evoke the woods that almost completely surround the vineyard.
Current year: 2020
Sulphites: <30mg/lt, added at bottling
For the Rosato, Filippo begins with a week long skin fermentation of Zibibbo, amounting to 3-4% of the total wine. He de-stems and crushes Nero d’Avola and Frappato (roughly 50/50 depending on the vintage) into the plastic tank with the Zibibbo Pied de Cuve and macerates for 3-4 hours. He uses an old-fashioned manual basket press for softly pressing the must back into the plastic ‘tini’ for the remaining fermentation. The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulfite at bottling in order to protect the wine for travel depending on pH and VA.
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.
Variety: 100% Nebbiolo Alcohol: 13% abv. Acidity: 5.84 g/l
Dry Extract: 29.76 g/l
Vineyards: Borella, Castelle, Lurga, Gerbidone, Osso, Valferana, Uccineglio, Guardia, Molsino, Permolone, San Francesco, Piantesio
Elevation: 290-425 meters above sea level
Vinification: Hand-harvested grapes are destemmed prior to a soft pressing. Native fermentation takes place in a combination of large oak casks and cement tanks without temperature control. In these vessels, maceration lasts up to 30 days. Secondary fermentation occurs naturally in the same vessels.
Aging: Minimum of two years in Slavonian botti of 20 hl or larger followed by at least one additional year in cement tanks. Finally, the wine spends a minimum of six months in bottle prior to release.
The idea of creating a light Teroldego to celebrate the summer was something that interested us for some time but it wasn’t until the hail storms of August 2017, which destroyed 40% of our harvest that we decided to have a go. From the small amount of fruit harvested from the damaged vines we were able to piece together a number of vinification tests with short maceration processes to make Lezèr. We undertook various batch tests in amphorae, wood, cement and steel, never leaving the grapes on the skins for more than 24 hours.
This wine was born with the spirit of experimentation and continues to develop in this way.
Overseeing the various developments that take place in each vintage, each year we experiment with the addition of full bunches and changing containers, along with tweaking our techniques and timings for short maceration. Depending on the vintage, the grapes
produced by Teroldego’s sandy vineyards can be vinified with up to 10% of a different variety.
Name of wine: Lezèr – Rosso Vigneti delle Dolomiti IGT
Grape: Teroldego 90% + other red grape varieties 10%
Vineyard location: Comune di Mezzolombardo Campazzi, Settepergole and other sites
Hectares: 4 hectares, across various plots
Terroir: Alluvial, gravel and sand
Fermentation and fining: 4 months in cement tanks, wooden barrels and terracotta amphorae
Annual production: 25.000 bottles
Grape: Terrano (100%)
Alc. %: 13%
Vines over 25 years old on calcareous rocky soil and karst red earth
– prolonged maceration on the skins
– spontaneous fermentation with indigenous yeasts
– aging: minimum 2 years in barrel, 6 months in bottle
Obtained from Sangiovese (denominated “Prugnolo Gentile” in Montepulciano), Canaiolo nero and Mammolo grapes. Vibrant ruby colour. Intense and persistent bouquet, vinous. Dry taste. Wine for all meals.
Montepulciano (SI), Sanguineto locality
Favourable microclimatic conditions, temperatures not too hot in summer and not particularly cold in winter.
All grapevines are well exposed to the sun throughout the day
80% Sangiovese (denominated “PRUGNOLO GENTILE” in Montepulciano), 20% Canaiolo Nero and Mammolo grapes
Characteristics of the Land and Planting
Medium-density soil of Pliocene origin. GUYOT system of planting
The vineyards were planted in various years 1963, 1999, 2012 and 2017 with a density of 2200-2400 plants per hectare.
The yield per hectare, according to regulation, is 100 quintals
Method of harvesting and vinification
The grapes are harvested by hand, put into crates, and are immediately brought to the cellar for destemming.
Spontaneous and natural fermentation without addition of yeasts, pumping twice a day during fermentation with the marc sinking. Duration of maceration takes around 8-10 days
Period of Harvesting and Aging
Last week of September-first week of October
Vinified in vitrified cement and steel tanks
Aging in Slavonian and Allier oak barrels of various capacities (18-20-25-30 hectolitres) for two years.
From 14% to 14.5% VOL depending on the year
Format and Serving Temperature
Optimal served at 18 ° C
Ciliegiolo grapes. Wine of great shelf life that combines a noble vinosity with a graceful and peasant bearing. The vinous tone of cherry and violet is flanked by an ancient cellar perfume. An all-round wine par excellence, served chilled, it never pulls back and gives that refined thirst-quenching sensation typical of the wines of the past.
Red wine with a bright ruby color obtained from Ciliegiolo grapes from vineyards ranging from 15 to 50 years. The must ferments for 10 days on the skins with indigenous yeasts in open conical vats at free temperature; then it is drawn off and placed in a concrete glass barrel where it rests all winter and undergoes the first racking with the waning February moon. It is repotted at the end of March and then bottled in early April. No sulfur is added at any stage of processing and not even in the final bottling. In the vineyard, principles of absolute respect for nature are followed (use of sulfur and copper) and only rarely is the land enriched with fertilizer obtained from the farm’s animals.
Grape Variety: 60% Sangiovese, 20% Malvasia Nera, 10% Merlot, 10% Cabernet Franc.
Average age of the vines: 40 years.
Average vineyard yield: 80 q / ha.
Production Area: Contrada Glio Lago, Municipality of Priverno / Locality Casacotta, Municipality of Maenza (Province of Latina).
Vinification: careful crushing and de-stemming, five days of maceration on the skins, pressing with a hydraulic press, eight months of aging in fiberglass.
“Nerocapitano” is the name of the frappato-grape in our village, vine always present in our old vinyards.
Light-bodied, cherry flavored fruit
Classification: Vino Rosso
Grape variety: Frappato
Altitude: 430m above sea level
Soil types: sand and clay soil with limestone
System of planting: vertical trellis system, Guyot pruning
Vine density: 4500 plants per hectare
Harvest: by hand, last week of October
Fermentation: in vertical plastic “tini” without temperature control, with maceration on the skin for max 2 weeks, malolactic fermentation occurres naturally
Maturation: in cement tanks
Bio certified by Q certificazioni
‘Turi’ is my name Salvatore in Sicilian. Fruit of the earth and of my hard work; it is produced in the renowned “Contrada Buonivini”, near Pachino, always known for the Nero d’Avola.
Classification: D.o.c. (Registered Designation of Origin) Eloro Pachino Nero d’Avola
– Vineyard site: “Contrada Buonivini” – Noto (sr)
– GPS Coordinates: 36°46’06.1” N 15°01’04.2” E
– Height above sea level: 34 m
– Distance from the Ionian Sea: 7.3 km
– Distanza dal Mar Mediterraneo : 7.3 km
– Typology of Soil: average mixture tending to calcareous clay with good presence of rocks
– Exposure: South
– Average age of the vineyard. 25 years
– Vine training system: Pachino free standing bush
– Extension: 1.5 ha
– Planting system order: 1.20*1.20 m (five hands span), 1.60*1.10 m
– Planting system density: from 5600 to 6600 vines per hectare
– Rows orientation: East-West
– Variety: 90% Nero d’Avola, 9% Pignatello, and 1% unknown varieties.
– Processing: exclusively manual
– Fertilization: use of only certified seasoned organic manure
– Production per ha: about 50 q.li = 35 hl
– Grape/wine yield: 67%
– Classification: D.O.C. (Registered Designation of Origin) Eloro Pachino Nero d’Avola;
– Processing: hand harvesting of ripe and whole, intact grapes, destemming-crushing and fermentation by indigenous yeast in a temperature-controlled tank for about 6 days. Pressing and end of Primary (alcoholic) fermentation always in the tank. Spontaneous Secondary (Malolactic) fermentation and subsequent decanting to remove coarse lees Bottling in the spring following the harvest.
– Year of first bottling: 2017
– Bottles produced: about 1.300
– Aging capacity: 3-5 years
– Analytical data on bottling:
– • Alcohol 13.0 % vol
– pH: 3.25
– Total Acidity: 7.0 g/l
– Total sulphur dioxide: 16 mg/l