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

Description

Tre Dame

IGT EMILIA ROSATO BIO FRIZZANTE

GRAPE VARIETIES:

Sgavetta and rare native varieties

THE VINEYARDS:

located between 150 and 230 m.a.s.l., exposed to the west, on silty soils with strong presence of sandstone and chalky formations, vineyards in Broletto loc. of 2003.

AVERAGE YIELD:

50 quintals of grapes per hectare

CULTURAL PRACTICES:

we prevent the main diseases with copper, sulfur and phytostimulants of plant origin. We keep the rows grassed, leaving the cuttings as the only fertilization.

HARVEST:

manual in small 15 kg boxes to preserve the integrity of the bunches and allow a careful selection of the grapes.

PRESSING:.

VINIFICATION:

the grapes are left overnight in the cellar before pressing, to obtain the natural refreshment of the fruit, destemmed and directly pressed in a small manual press.

REFERMENTATION:

the free-run must is cooled during pressing and added to the base wine before bottling, the natural refermentation in the bottle is completed after about 3 months and leaves room for continuous refinement.

SENSORY TRAITS:

rosé with light fermentative, mineral and berry notes, the acidity of our soil is accompanied by subtle tannins.

NON-ADDED SULPHITES

AVERAGE ANNUAL PRODUCTION:

3,500 bottles

Description

Tasting notes

Vibrant red currant, blackberry, and floral notes of carnation. It is zesty and refreshing with a crisp, dry finish and delicate effervescence​.

Food pairings

Grapes: Trebbiano d’Abruzzo

Vineyard: La Conchetta Vineyard, 40 year old vines

Making of: The grapes are harvested by hand, then directly pressed before undergoing spontaneous fermentation. Aged in stainless steel. No fining, filtering, or added sulfur.

Vintage: 2022
Alcohol: 12% Vol.
Grapes: Bellone.
Soil: Volcanic.
Winemaking: Steel.
Sulphur: 20 ppm.
Tasting Notes: Orange, Citrus, Herbs. Good acid, medium bodied. .
Pairings: Cacio e Pepe, Carciofi Fritti..

Grapes: Trebbiano Toscano, Malvasia Di Candia, Malvasia Bianca Lunga, Moscato

Harvest time: second half of October. Vinification: selection of the ripest bunches from each vineyard, manual destemming. Spontaneous fermentation on the skins for 12 days without the use of oenological aids with the exception of minimal doses of So2. Racking with a vertical hydraulic press, post-fermentation racking. Ageing: 15 months in 15 HL vitrified cement vessel, 6 months in bottle.

Fiano from a ninety year old vineyard planted some five hundred metres above sea level. It was fermented on skins for four days, before a year of rest in both chestnut and mulberry casks. This wows with complex aromatics of white flowers, chalk and minerals, whilst the finest of tannins lead to a long, salty finish. As good as it gets.

CALOGERO CARUANA

VINO BIANCO

VINTAGE: 2022

GRAPE: Inzolia – 100%

APPELLATION: Terre Siciliane IGT

ALC/VOL: 13%

PRODUCTION: 2,000 bottles

HARVEST: Hand harvested

WINEMAKING: Spontaneous fermentation

AGING: In oak with the presence of flor

FINING: None

FILTRATION: None

FARMING: Practicing Organic

WINEMAKING:

Vinification is made in more steps, with two separate harvests. The first mass is vinified from the youngest vineyard and aged in a slightly drained cask with a presence of flor. The second vinification from the 50-year-old vines, with maceration on the skins with whole stems. Then separate aging for one year, assembly of both masses and one year of bottle aging.

VINEYARD:

The Calogero Caruana farm is located above the Torre Salsa Reserve in Monteallegro, in the province of Agrigento (Sicily), less than 2 km from the sea. The soils are neraly all sandy with a touch of clay and limestone and the total property is composed of 2 hectares of vineyards, 2 of arable land and 1 of olive groves. The grape varietals grown are all native: Inzolia, Grillo, Catarratto and Nero d’Avola all immersed in lush and spectacular Mediterranean scrub. Calogero’s commitment lies in producing an artisanal wine that reflects the characteristics of the soil, the natural environment and each vintage is represented based on its unique characteristics. Fermentation is spontaneous from native yeast and the interventions in the cellar are minimal and essential, so that the fermentation and refinements take place in the best possible way.

100% Montepulciano. De Fermo makes a very traditional Cerasuolo, a Montepulciano vinified as a white essentially–it is not a saigné pulled from a red-wine-to be. The vines are certified-biodynamic and harvested by hand, from the same parcels used for their reds but earlier. The bunches are partly destemmed and partly left whole and gently pressed in an old-school vertical pressoir. Maceration is only 3-4 hours but Montepulciano being what it is, the wine takes on a very deep color and flavor. Fermentation is spontaneous with no temperature control. The wine is aged in 16-hectoliter Stockinger botti for 8 months and is bottled without fining, filtering or additional sulfur (applied sparingly only during racking). The “Superiore” DOC designation indicates lower yields and higher ripeness. “Le Cince” is the collective name of the Cinciallegra family of birds known for their cheerful chirping.

GRIGNOLINO

DEL MONFERRATO

CASALESE

DOC

Grapes: Grignolino 100% 

Production area: Vignale Monferrato (AL) Southern Piedmont

locality in Falliara 230 m above sea level

Soil: calcareous with emerging fossils

Exposure: south, south-west

Yield per hectare: 70 q of grapes and 40 hl of wine

Number of bottles produced: approximately 4000

Bottle format: 750 ml and 1500 ml

Alcohol content: 12.5% ​​vol

Color: ruby ​​red with orange reflections after the first year

Fragrance: fresh, typical of almond

Taste: dry, tannic but delicate, slightly acidic

Serving temperature: 10 – 15 °C Food pairings: cured meats, white meats;

drinkable chilled instead of white wine with fried fish, salmon or blue fish. Grignolino does not compromise on taste: either you love it or you hate it! its peculiarity is at issue: the “grignolinità”. The grignolino grape contains a higher number of seeds (called grignole in local dialect) than other grape varieties. The tannicity, which can make it unusual, is easily compensated for: a slice of salami to lubricate the palate, and the Grignolino will become more docile, it will eliminate the tannic roughness that connoisseurs like and which are the a sign of his intriguing character.

90% Schiava/10% “other”. Known locally as Vernatsch, Schiava is a thin-skinned grape native to the Alto Adige but down to only about 200 hectares in the region. The Mayrs of Nusserhof have a 1.5-hectare plot of 90-year-old Schiava vines a few kilometers from their home vineyard (mixed in are Lagrein, Merlot, Blatterle and unidentified varieties). The vineyard is on a very steep hillside and planted in pergola on red volcanic porphyry soils. The farming is certified-organic and all work including harvest is strictly, only possibly, by hand. Yields are naturally low at 30hl/ha max. The bunches are destemmed and co-fermented with natural yeasts in stainless steel tanks. Maceration lasts 5-6 weeks. The wine is aged in 20-hectoliter French oak botti for 2 years and then for another 2 years in bottle. “Elda” is named for proprietress Elda Mayr from whose family this plot came. The local Santa Magdalena DOC permits astronomic yields of 150 hl/ha, so the Mayrs choose to classify the wine as a Vino Rosso (thus variety and vintage are not allowed on the label, where a tiny lot number indicates the vintage).

VALPOLICELLA CLASSICO D.O.C. SASETI

Classification: Controlled Designation of Origin

Type: Dry red wine

Grape varieties: Corvina 40%, Corvinone 30%, Rondinella 20%, Molinara and Oseleta 10%

Vineyard: terraced vineyard on the hills of Castelrotto and San Pietro in Cariano, Valpolicella Classica area, from 70 to 200 m above sea level.

Soils: calcareous-calcarenitic of Eocene origin, south-east exposure

Cultivation: Veronese pergola

Average age of the vines: from 25 to 70 years

Cultivation of vineyards: organic and biodynamic agriculture

Harvest: manual harvest from mid-September in 15 kg crates

Winemaking: spontaneous fermentation with indigenous yeasts for 6/7 days with manual handling of the mass in steel tanks and non-vitrified concrete

Aging: in steel and concrete for a few months before bottling

Description: ruby ​​in colour, on the nose aromas of small red fruits, iris flower and rose. Freshness and flavor prevail in the mouth with minty notes and crunchy spices.

Pairing: wine that accompanies you all day, from a glass as a snack with friends to the entire meal, with cured meats, soups, white meats and fatty fish.

Serving temperature: 16-18°C

Evolutionary potential: young wine that is usually drunk up to 2 -3 years after the harvest

Rosso Montepulciano DOC

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.

Characteristics:

Production area
Montepulciano (SI), Sanguineto locality

Microclimate
Favourable microclimatic conditions, temperatures not too hot in summer and not particularly cold in winter.

Exposition
All grapevines are well exposed to the sun throughout the day

Grape varietals
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.

Alcohol content
From 14% to 14.5% VOL depending on the year

Format and Serving Temperature
75cl bottle
Optimal served at 18 ° C

Certified Organic Sangiovese, hailing from the Arezzo area of Tuscany. This wine is fermented in stainless steel tanks, then aged nine months in new and old barrels.

Vino di Anna “Vendredi 13” Rosso 2021