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12% vol. - 750 ml

Old Bordeaux varieties in Northeast Italy came in the nineteenth century. A vine almost forgotten in France has found Treviso its new home.

HARVEST: October

VINEYARD: Fontanelle (Treviso)

TYPE OF SOIL: Fontanelle (Treviso): alluvial loose soil and well drained, resulting from sedimentation over centuries of gravel and debris which was brought by the floods of the river Piave.

PRODUCTION TECHNIQUE: Red vinification with maceration for 8 days of selected ripe, mature grapes.

BOTTLING: March.

TASTING: A wine with a strong personality, an intense ruby red colour and compact aroma releases a characteristic herbaceous scent, expanded by notes of black pepper and fruits of the forest. The first note is fresh and fruity on the palate, and has a lingering savoury taste and bouquet.

ACIDITY TOTAL: 4.80 per thousand

DRY EXTRACT: 27g / l

13% vol. - 750 ml

GRAPE HARVEST: September

GRAPE: Merlot – Cabernet Sauvignon

PRODUCTION AREA: Tezze (Tv)

TYPE OF SOIL: Plains created after the alluvial deposits resulting from the melting of the glaciers. The glaciers released small particles of calcareous clay, from which derives the so-called “rich caranto soils”.

STORAGE AND AGING: the wine is aged in second passage barriques for at least 8 months before being bottled.

ORGANOLEPTIC CHARACTERISTICS: intense and dense ruby color. Full, broad, vinous bouquet that recalls ripe fruit with a floral evolution. Dry and persistent taste.

750 ml

Beautiful for its brilliant ruby red colour, aroma of red fruit and dandelion. It is balanced and harmonious.

Excellent coupled with appetizer of cold cuts and red meat dishes.
Serve at 18°C

750 ml

Wine characterized by intense red colour with violet reflections. Scent is floreal (fresh fruit and cherry).

Excellent coupled with meat courses, legume soup and medium-aged cheeses.
Serve at 18°C

750 ml

Wine characterized by intense red colour with violet reflections. Scent is floreal (fresh fruit and cherry).

Excellent coupled with meat courses, legume soup and medium-aged cheeses.
Serve at 18°C

12% vol. - 750 ml

Site of coltivation: Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano - Valdobbiadene area

Soil: Clay and sand

Height above sea level: 200 m

Vineyards exposure: South

Culture system: Sylvoz with 3350 buds / hectare, 20 buds per bow, 20 buds per log

Vineyard management:
- organic fertilization in autumn;
- in spring cleaning excess shoots and eventual clusters thinning, to improve wine balancing, possibly pruning green, depending on season proceeding

Vineyards: 50% Merlot, 25% Marzemino, 25% Cabernet Sauvignon

Harvest timing: Late September, beginning of october

Performance per hectare: 180 qli

Result from grape to wine: 65%

Vinification-phase in red involves the separation by the spreading of the grapes from the rasps. The destructor is then placed in steel tanks where fermentation takes place with native yeasts. During the fermentation the temperature does not exceed 28-30 ° C. This takes about 7 days and replenishes and / or delestages are carried out depending on the course of fermentation.

Look: Ruby red with purple reflections

Scent: Persistent and complex scents of red fruits, marasca cherries and rowan fruit with a slightly herbaceous odor

Taste: It presents a right balance of structure with a refined and at the same time vibrant harmony

13/13,5% vol. - 375 e 750 ml

“Il Cortile” is the result of years of focused efforts at Castello di Poppiano to enhance its most typical product, “Chianti Colli Fiorentini” DOCG. Optimum exposure of the vineyards and low yields are the key factors behind this high quality wine.

Grape varieties Sangiovese 85%, Canaiolo e Colorino 15%.

Wine making Process Fermentation in stainless steel vats at controlled temperature of 26-27°C, 14 days maceration.

Maturing and Aging in vats and partly in oak casks for 4-6 months, then in bottle.

Tasting Notes Brilliant ruby with purple hues, incisive aromas which open with fruity flavours, great balance between alcoholic component and tannins. Elegant, deep, long finish.

750 ml

This Chianti Classico “Riserva” is the most important and elegant wine from the famous hills of Belvedere Campòli, between Mercatale and Montefiridolfi, inside the Chianti Classico denomination. The best Sangiovese is carefully selected and vinified before being aged in oak barrels for at least two years. The height of the vineyard at about 450 mt over the sea level, gives to this wine a great bouquet and a long persistence. The warm and windy climate of the daytime hours and the nocturnal thermic excursion make the microclimate of Campòli something unique in the territory of the Gallo Nero (the Black Rooster). A sumptuous wine suitable for important occasions.

Grape varieties: Sangiovese

Wine making and aging: fermentation in stainless steel vats and aging in oak casks for 24 months.

Tasting notes: intense ruby red color with complex bouquet of rip fruit and floral notes. Intense and elegant structure with velvety tannins. Nice, long and balanced finish.

Food pairings: dishes of venison, game, braised beef or wild boar, roasted and grilled red meat.

13,5 – 14,5% vol. - 750 e 1500 ml

Francesco Guicciardini, politician, diplomat and statesman from Florence, in his last years (1537-1540) retired in Arcetri and Poppiano where he wrote part of his masterpiece “Historia d’Italia”, the first historical work analyzing the Italian events in the wider frame of the great European policy. This wine, produced in Poppiano, the land he owned, is meant as a tribute to our eminent Ancestor, the father of modern historiography.

Grape varieties Merlot 100%.

Wine making Process in stainless steal vats at controlled temperature of 27°-28°, 18-20 days maceration.

Maturing and Aging in vats, then at least 12 monts in French oak barriques (Allier) and in bottle for at least 4 months.

Tasting Notes Great structure and elegant character combined to a pleasant fruity sweetness. A well balanced and harmonic wine with appropriate freshness and mature, velvet tannins. A lingering and intense aromatic finish with fruity flavours of plums mixed to balsamic flavours.

13/13,5% vol. - 750 ml

Syrah, a grape with a long tradition in Tuscany, thrives in the “alberese” soils of Castello di Poppiano the ideal environment to highlight its well known qualities.

Grape varieties Syrah 100%

Wine making Process fermentation in stainless steel vats at controlled temperature of 27-28°C, 15-18 days maceration.

Maturing and Aging in vats, then 12 months in French oak barriques (Allier) and in bottle for at least 3 months.

Tasting Notes purple intense, bright color, pepper and cloves open up to fruits with complex delicate “boisé” notes. Roundness balanced with a solid but not aggressive body, smooth voluptuous texture, long finish with intriguing fruity notes.

13/14,5% vol. - 375/750 ml

Maremma, the coastal area of Southern Tuscany, is revealing its great potential for producing fine wines, and “I Massi” di Mandorlaia makes the case. Sangiovese, the backbone of Morellino, demonstrates power and elegance. Small percentages of Alicante, Merlot and Cabernet lent lushness.

Grape varieties Sangiovese 85%, Alicante 15%.

Wine making Process fermentation in stainless steel vats at controlled temperature of 28-29°C, 15-18 days maceration.

Maturing and Aging in vats for 8-10 months and partly in French oak barriques for 4 to 6 months then in bottle.

Tasting Notes dark intense purple color. Complex spicy and mineral notes lead to fruity aromas, round body, light acidic note well armonized with powerful acohol. Nice balsamic nose finish.

14% vol. - 750 ml

Grape Varieties: Corvina, Rondinella, Molinara, Corvinone Production Zone: hills of Verona

Technical data: Sugars g / l 7 - Total acidity g / l 5.9

Fermentation: the wine undergoes malolactic fermentation

VINEYARDS
Soil type: Hills with limestone deposits and different colors, rich surfaces of the skeleton and limestone.
Vine density: 4000 plants / ha

Vineyards position and sun exposure: terraced vineyards

Vine tranining system: mainly Veronese Pergola

Vineyard management: Manual

Yield per hectar: max 90/100 quintales/hectare

WINEMAKING
After harvesting the grapes are de-stemmed and pressed. Once you introduced the berries with the must in wine-making, the alcoholic fermentation, thanks to selected yeasts is carried out at a controlled temperature (25-28 ° C).
Just vinified, Valpolicella Superiore is put to macerate on the skins used for the production of Amarone. This way, the wine becomes much richer in scents and aromas so it cannot be called only “ Valpolicella Superiore” anymore, but “Ripasso” mention must be added Refinement.

Refinement: 12 mesi on barriques.

SENSORY NOTES AND FOOD PAIRINGS
Tasting notes:: red garnet, notes of ripe fruit, cherries on a undertone of vanilla, tobacco and cocoa. On the palate it is very supple and long-tasting.
Food pairings: Excellent with red meat and seasoned cheese, the excellent combination with game.

Service temperature: at 18 ° C after a short period of oxygenation.

Tasting glass: wide glass

12,5% vol. - 750 ml

Grape Varieties: Corvina, Rondinella, Cabernet e Corvinone Production Zone: hills of Verona

Technical data: Sugars content g / l 5 - Total acidity g / l 5.6

Fermentation: the wine undergoes malolactic fermentation

VINEYARDS
Soil type: Hills composed of limestone deposits of different colors, rich surfaces of the skeleton and limestone
Vine density: 4000 plants / ha
Vineyards position and sun exposure: terraced vineyards Vine tranining system: mainly Veronese Pergola
Vineyard management: Manual
Yield per hectare: max 90/100 quintales/hectare.

WINEMAKING
Fresh grapes winemaking: the hand-picked grapes are de- stemmed and pressed. Then the berries and juice are loaded in special fermenters; here, the addition of selected yeasts allows careful alcoholic fermentation, a process that takes place in strictly controlled temperature (25-28 ° C) so as to allow the extraction of only berry skins, or the fruity components.
Refinement: 8 months on barriques.

SENSORY NOTES AND FOOD PAIRINGS
Tasting notes: red tending to garnet with aging, red fruit notes of cherry vanilla, tobacco and cocoa. The smooth and persistent palate. Food pairings: Excellent with red meat and seasoned cheese, the excellent combination with game.

Service temperature: at 18 ° C after a short period of oxygenation.

Tasting glass: wide glass