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

Formica Pazza Gialla 2022

Formica Pazza Gialla is an orange sparkling white wine produced by the Colleformica winery in the Velletri area. It comes from white Malvasia di Candia and Trebbiano Toscano grapes. Direct pressing of the grapes in the press, spontaneous fermentation directly in fiberglass and refermentation in the bottle with the must of the same vintage. No addition of sulfur dioxide, no filter or clarification.

VARIETIES: 80% Malvasia di Candia and 20% Trebbiano Toscano.

SOIL: volcanic.

ALTITUDE: 300 meters above sea level

FARMING SYSTEM: tent.

STUM DENSITY/HA: 1,400 stumps per hectare.

AGE OF THE VINES: 28 and 40 years.

FORMAT: 0.75 l.

ADDED SULPHITES: no.

VINIFICATION: in white in fiberglass tanks.

FERMENTATION: spontaneous with native yeasts.

HARVEST: first ten days of September.

SERVE AT: 8 – 10° C.

CELLAR: Colleformica.

Country: Italy

Region: Piemonte

Color/Style: Sparkling

SO2: No sulfur added to the wine

Soil Composition: Clay, Limestone

Farming: Organic (not certified)

Age of vines: 15 to 90 years old

Exposure: Southwest

Fining/Filtration: Unfined/unfiltered

Fun facts: Fabio: “The sugar is so you can drink this in the morning and fight a shark.”

The number of the bottle and the total number of bottles are hand written on handmade from handmade paper.

Appellation: vino frizzante

Winemaking: The grapes are destemmed and macerated for four to twelve hours. Fermentation and aging is in demihons and homemade porcelain jars for three months. Intentionally bottled with residual sugar.

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.

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.
NO ADDED SULPHITES
AVERAGE ANNUAL PRODUCTION:
3,500 bottles

COUNTRY: Italy.
REGION: Lazio.
VINTAGE: 2022.
TYPE: sparkling rosé.

Velletri, Castelli Romani, Lazio. 50% Sangiovese, 40% Malvasia di Candia, 10% Trebbiano. Short co-maceration and spontaneous fermentation in fiberglass tank. Short élevage followed by bottling unfined, unfiltered, minimal to no SO2 depending on the vintage.

A field blend of indigenous grapes to the Breganze region.

Bye Bye Bye!

Made from Minutolo grapes, the vines, because of its low productivity was in danger of extinction. At the beginning of 2000 thanks to the work of some winemakers and producers was recovered. This Minutolo represents the most “pure” version, meaning for it the one more anchored to the territory of origin and its expressive peculiarities. A white to be discovered in the eccentric format.

From 80 year old Greco vines planted in the mountains of Campania. This gets 4 days on the skins and then a year in chestnut casks.

The white “Adam” is obtained from pure Greco grapes from vineyards located near Ariano Irpino. The vineyard is approached in a non-interventionist way, to say the least, and with respect for the vitality of the plants and the soil, so no chemical or synthetic substances are used. In the cellar, the same process continues, so all alcoholic fermentations are spontaneous and, in the case of Adam, a four-day maceration on the skins is practised. Finally, it is aged for 12 months in barrels after a second passage and does not undergo clarification or filtration before bottling.

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.

Cantina Morone “Camarosa” Benevento Rosato IGP

Viticulture: Certified Organic
Soil type: Terra Bianca limestone-rich clay soils
Elevation: 250m
Grapes: Camaiola

Region: Etna, Northern valley
Vineyards: Picciolo, Calderara, Crasà, Muganazze, Feudo di Mezzo, Puntalazzo
Varietals: Malvasia, Moscadella, Cattaratto, Nerello Mascalese
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days
Aging: In neutral epoxy tanks from 2500 liters to 8000 liters
Fining: No
Filtering: Before bottling with PP cartridges of 1 micron
Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.
Annual production: 30.000 bottles
First vintage: 2007
Denomination: IGP Terre Siciliane Rosato
Bottle type: Transparent burgundy bottle

Our rosé is produced with the same phylosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

Country: Italy

Region: Piemonte

Color/Style: Red

Grapes: Dolcetto

SO2: At bottling

Soil Composition: Clay, Limestone

Farming: Organic (not certified)

Age of vines: 25 years old

Exposure: Southwest

Fining/Filtration: Unfined/Unfiltered

Fun facts: 

A Pino is a pine tree. This Pinotto bottling is the little version of Fabio’s Dolcetto d’Alba Superiore bottling called Pino.

The number of the bottle and the total number of bottles are hand written on labels made from handmade paper.

Appellation: Dolcetto d’Alba DOC

Winemaking:

The grapes are destemmed and macerated for two weeks. Fermentation is in stainless steel and aging is in homemade stoneware and/or fiberglass for six months. 10-25 mg per liter of sulfur added at bottling .

Fermentation takes place in stainless steel with a short stay on the skins – never more than 5 days – in order to have a red wine with light, delicate tannins, with fruit and a freshness for an easy but sincere approach.

The wine stays in steel tanks for about 8 months before bottling.

The name Cà Lombarda derives from the name of the area where, in 2011, I produced my first bottles from vineyards that I rented in Val Liona. Nowadays, this red wine is made from grapes planted on the land around the new cellar, on the limestone soils of the Colli Berici, very suitable for the production of red wines.

The varieties are merlot and tai rosso, with the characteristics of robustness and colour of the former and the elegance and spicy aromas of the latter, in varying proportions depending on the vintage.

Merlot is a grape variety which is now present throughout the world, but that doesn’t mean it is trivial or without merit. Our idea is to preserve the great fruit character it can emanate, without making it too tannic. The moment for harvest depends very much on the particular year, the area and the wine that will be made, but it is harvested sometime in September. Young 8-year-old vines.

Tai Rosso is a native grape variety in the Colli Berici but is now becoming increasingly uncommon to find in the area, despite its ability to authentically express the uniqueness of the limestone soil of the Colli Berici. It is an elegant grape that makes up for what it doesn’t have in colour with a fine, spicy character and delicate tannins. It is harvested between the middle and the end of September. Young 8-year-old vines.

Danila Pisano Rossese di Dolceacqua

Country: Italy

Region: Liguria

Color/Style: Red

Grapes: Rossese

SO2: At bottling

Soil Composition: Clay, Sand, Limestone

Farming: Organic (certified)

Age of vines:

Planted in 1965 and 1990

Exposure: Southwest

The wine comes from two tiny vineyards within the designation of Cian. One was planted in 1965 and the other in 1990. The Rossese vine is grown from a sapling (as the Mediterranean tradition dictates), so that the foliage of the plant shadows its roots and protects them from overheating.

Winemaking:

The grapes are hand harvested, destemmed and taken to the cellar for fermentation in steel tanks lasting 10-15 days.

At least 7 varieties between red and white from a vineyard over 50 years old, harvested and vinified together. Maceration for 5 days in a cement tank. After spontaneous fermentation, aging for 9 months always in cement.

A highly drinkable full-bodied wine, born out of the fusion of two grape varieties. Featuring notes of barely ripe red fruits and spices, it reveals a light smokey note in the very last drops of a glass. A scratchy, but pleasant tannin.

100% Montepulciano. First made in the 2010 vintage, “Prologo” was De Fermo’s very first wine, hence the “prologue” moniker. It comes from the estate’s certified-biodynamic vines (aged around 25 years) and is hand-harvested the latest of all. The bunches are destemmed by hand. Fermentation is spontaneous with native yeasts and without temperature control in concrete tanks and open-topped wooden vats. Maceration lasts 1-2 months. The wine is aged in 20-hectoliter Stockinger oak botti for up to 18 months and is bottled without fining, filtration or additional sulfur (applied sparingly only at racking).

Palmentino Rosso 2022

VARIETY

Frappato Di Vittoria

ALTITUDE

220m above sea level

GROUND

Medium consistency. It comes from sub-Apennine sands 

calcareous in nature

AGRICULTURE

Biodynamics, biological certification, no chemical intervention

TRAINING SYSTEM

Guyot and sapling

AVERAGE AGE OF PLANTS

35 years

PLANT DENSITY

6,000 plants per hectare

TIME OF HARVEST

First ten days of October

FERMENTATION

In cement tanks with indigenous yeasts, 

25 days maceration on the skins

REFINEMENT

6 months in concrete tanks, 1 month in bottle, in concrete tanks and a part in 30 HL Austrian oak barrels for 14 months, 1 month in bottle