Wines

May 27
0

Pinot Grigio Blush Delle Venezie DOC

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APPELLATION
Delle Venezie IGT

AREA
Delle Venezie area

GRAPES
Pinot Grigio

ALCOHOL LEVEL
12% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The grapes are subjected to a delicate crush and soft pressing with the use of presses operating under vacuum. Fermentation occurs at a controlled temperature of about 18°C (64°F), which preserves the fruitiness and the fi nest sensory characteristics of the wine. Injection of selected yeasts guarantees maximum quality of the wine’s aromas and flavours.

COLOUR
Inviting copper colour.

BOUQUET
A fine and delicate aroma of rare elegance, pleasantly supported by fruity and fl owery notes.

FLAVOUR
Delicately dry, with an excellent balance, the fl avour displays structure and good freshness. The finish is caressing with a clean and persistent fruity aftertaste.

SERVING TEMPERATURE
Serve at 10° – 12° C. (50° – 54° F.).

FOOD MATCHES
Its fresh, elegant flavour makes it an ideal match for light appetizers, delicately flavoured pasta and rice dishes, grilled fish or even white meats.

May 27
0

Pinot Noir Gran Reserva 2015

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VINEYARDS

VARIETY  
Pinot Noir

SOIL  DENOMINATION OF ORIGIN  
Casablanca Valley

HARVEST  
2015 was a disease-free year with normal temperatures and no rain. Healthy bunches yielded wines with good fruit intensity, balanced acidity and moderate alcohol. The harvest took place between 20th and 25th March, at which point the grapes were showing optimum organoleptic qualities of aromas as well as ripeness of tannins. Bunches were picked at night to avoid oxidation and loss of quality.

VINIFICATION​

FERMENTATION  
Grapes underwent a 7-day cold maceration to extract colour and aromas from the skins. An open-vat, temperature-controlled fermentation was carried out at 22-26˚C with regular push-downs, allowing for a soft extraction of colour, aromas and tannins.

AGEING  
40% of the wine was aged for 10 months in French oak, and the remaining 60% was kept in stainless steel tanks as a fruit component for the final blend.

TECHNICAL DATA  
Alcohol: 12.5% ABV; pH: 3.5; Tartaric Acid: 5.6 g/L; Residual Sugar: 2.5 g/L

AGEING POTENTIAL  
Up to 5 years in ideal cellaring conditions.

TASTING NOTES

COLOUR  
Deep ruby red with violet hues.

NOSE  
Fruity boquet with notes of cherry and red berries such as strawberries and raspberries, intertwined with soft spicy notes and a touch of vanilla from the French oak ageing.

PALATE  
Delicate body with good acidity and smooth tannins, adding freshness and a silky texture. Good length, again showing notes of red fruits, vanilla and spices.

PAIRINGS
We recommend serving at 14-15˚C. Good to pair with oily fish, pasta and white meats.

May 27
0

Cabernet Sauvignon Gran Reserva 2015

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VINEYARDS

VARIETY  
Cabernet Sauvignon

DENOMINATION OF ORIGIN  
Maipo Valley

SOIL  
Granite and gravel/stones with high permeability. 0.6 to 2m. deep.

HARVEST 
There was a fair amount of temperature variation throughout the 2015 ripening season. This meant we had to go through every vineyard block thoroughly, tasting the grapes and defining the correct harvest date. No rainfall during the ripening period meant perfectly healthy bunches yielding wines with good fruit concentration, balanced acidity and moderate alcohol. We harvested between 25th and 30th April at which point the grapes were showing optimum organoleptic quality of aromas and ripeness of tannins. Bunches were picked manually, transported and sorted at the winery.

VINIFICATION

FERMENTATION  
A pre-fermentation cold maceration was carried out to extract the most colour and aromas, followed by fermentation in stainless steel tanks.

AGEING  
70% of the wine was aged in French oak for 10 months, followed by 3 months in bottle before release.

TECHNICAL DATA  
Alcohol: 13% ABV; pH: 3.60; Tartaric Acid: 5.6 g/L; Residual Sugar: 3 g/L

AGEING POTENTIAL  
7 years in optimal cellaring conditions.

TASTING NOTES

COLOUR  
Deep ruby red.

NOSE  
Intense and expressive with fresh red and black fruits, particularly showing strawberries, raspberries, blueberries and cassis combined with aromas of black pepper, caramel, tobacco and chocolate.

PALATE  
Balanced with good structure, perceptible acidity and ripe tannins. Long and persistent fruity finish.

PAIRINGS
We recommend serving at 16˚C. Goes well with mature cheeses, grilled meats and well-seasoned dishes.

May 27
0

Soave Classico DOC

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APPELLATION
DOC

AREA
Soave, Veneto (Northeastern Italy)

GRAPES
Garganega and Trebbiano of Soave

ALCOHOL LEVEL
12,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As is happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh fl avors and the primary aromas from the grapes.

COLOUR
Straw-yellow appealing, brilliant refl ections.

BOUQUET
It is a wine of great elegance, o ering aromas of good intensity. It o ers scents of white fl owers combined with those of slightly green apples.

FLAVOUR
The fl avor is no less satisfying, superbly balanced and persistent. The aftertaste is delicate.

SERVING TEMPERATURE
The wine is most satisfying when it is served chilledto about 9° C. (48° F.).

FOOD MATCHES
It is ideal as an aperitif or when matched with horsd’oeuvres and seafood.

May 27
0

Valpolicella Classico DOC

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APPELLATION
DOC

AREA
Valpolicella, Veneto (Northeastern Italy)

GRAPES
Corvina, Rondinella and Molinara

ALCOHOL LEVEL
12,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
After the grapes are rmoved from the stalks and pressed, the must is fermented with the use of rotating horizontal fermenting vats that assure delicate maceration of the skins. As a result, the wine takes on the colours, aromas and substances of the grapes from which it is derived. Once the vinifi cation has been completed, the wine is racked into oak barrels for maturation.

COLOUR
Bright, attractive and warm ruby-red color.

BOUQUET
Ample and remarkably complex, with vinous tonesand welldefi ned scents of bitter almonds against a tenous background of wild berries.

FLAVOUR
Dry on the palate, with delicate veining, a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.

SERVING TEMPERATURE
The wine makes its best impression on the palate when it is served at a temperature of about 16° C. (61° F.).

FOOD MATCHES
The wine can be consumed throughout a meal and makes a particularly fi ne accompaniment for all meat dishes, savoury preparations of the rural tradition and cheeses that have been aged for moderate to long periods.

May 27
0
Dos Almas Sparkling Brut

Brut Sparkling Wine

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VINEYARDS

VARIETY  
Chardonnay 90% Moscatel 10%

DENOMINATION OF ORIGIN  
Chardonnay: Casablanca Valley Moscatel: Itata Valley

SOIL  
Casablanca: sandy clay, 2m. deep Itata: granitic red clay

HARVEST  
Casablanca Valley experienced moderate to high temperatures in 2017. By the time harvest began at the beginning of March the grapes had attained full ripeness. This year’s Chardonnay show a more tropical and citrus aromatic profile. Chardonnay was harvested on the 22nd of February, and Moscatel on the 4th of March, both at their optimum potential to make base wine for sparkling. Bunches were picked at night and immediately transported to the winery in order to preserve their quality and character.

VINIFICATION 

FERMENTATION  
The must was protected against contact with oxygen throughout the entire fermentation process. Grapes were pressed upon arrival at the winery obtaining a 50% yield. A balanced and temperature-controlled fermentation was carried out at 16-17˚C, allowing the extraction of the typical aromatics of the varieties. The base wine is then transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Martinotti/Charmat method.

AGEING  
No Ageing.

TECHNICAL DATA  
Alcohol: 12% ABV; pH: 3.17; Tartaric Acid: 8 g/L; Residual Sugar: 8.5 g/L Ageing Potential: 1 year.

TASTING NOTES

COLOUR  
Pale straw yellow with greenish hints enhanced by a a fine and persistent perlage.

NOSE  
Citrus notes of grapefruit and lime complemented by soft floral aromas.

PALATE  
Fresh and crisp on the palate with small, persistent bubbles that envelop a lingering finish.

PAIRINGS
We recommend serving between 5-6˚C, as an aperitif or paired with fish, seafood, salads and fresh cheeses.

May 27
0

Bardolino Classico DOC

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APPELLATION
DOC

AREA
Bardolino, Veneto (Northeastern Italy)

GRAPES
Corvina, Rondinella and Molinara

ALCOHOL LEVEL
12,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
The must macerates with the skins for about a week in stainless steel vinifi ers at a controlled temperature of about 28-30° C. Once the traditional fermentation is completed, the wine undergoes also the malolactic fermentation, in order to lower its total acidity. Finally the wine ages for some months in Slovenian oak casks of large capacities (60 Hl).

COLOUR
Brilliant and vivid ruby red with purple hues.

BOUQUET
Very intense with fl oral and fruity notes of dried red fl owers and cherries.

FLAVOUR
Dry, medium bodied, with light tannins and a very fresh and fruity aftertaste.

SERVING TEMPERATURE
To be served between 16 and 18° C. (62-68°F).

FOOD MATCHES
An ideal companion for tasty appetizers, pasta dressed with tomato sauce, grilled white meats and slightly aged cheeses.

May 27
0

Montepulciano D’Abruzzo DOC

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APPELLATION
DOC 

AREA
Abruzzo (Central Italy) 

GRAPES
Montepulciano 

ALCOHOL LEVEL
13% vol 

BOTTLE SIZE
750 ml 

VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and relea-sing the juice. The juice is left to macerate on the skins for about a week in rotating tempera- ture controlled stainless steel vinifiers at a tem-perature of about 28-30°C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavor. 

COLOUR 
Brilliant, attractive and warm ruby-red color. 

BOUQUET
Ample and remarkably complex, with vinous and characteristic tones. 

FLAVOUR
Dry on the palate and gracious, with delicate and soft veining, a fine and harmonious balance. 

SERVING TEMPERATURE
Best if served at 18° – 20° C. (64° – 68° F.). 

FOOD MATCHES
The wine can be consumed throughout a meal and makes a fine accompaniment for all red meat dishes, savory preparations of the rural tradition and moderately aged cheeses.

May 27
0

Rocca di Montemassi

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APPELLATION
Toscana IGT

GRAPES
45% Petit Verdot 20 % Cabernet Sauvignon, 20% Syrah, 15% Merlot

ALCOHOL LEVEL
14% in vol.

BOTTLE SIZE
750 ml – 1500 ml – 3000 ml

TYPE OF SOIL
The vineyard is located amidst the gently rolling hills of Castello di Montemassi. The land has formed from the erosion of the surrounding metalliferous hills and the soil is a clay loam blend with the presence of disintegrated rock rich in precious minerals.

TRAINING METHOD
Vines are espalier arranged with Guyot pruning for Merlot, Cabernet Sauvignon and Petit Verdot varieties, and Spurred Cordon is used for the Syrah variety. The green management is extremely important and carried out by hand, with meticulous care and special attention paid to leaf stripping, tipping and thinning the grapes.

PLANT DENSITY
5,000 vines/hectare aged 10 years old.

YIELD
800 grams of grapes per vine (40 quintals per hectare).

VINIFICATION AND AGEING
The wines are harvested manually into boxes, selecting only those grapes that are perfectly ripe and healthy. The harvest is carried out at diff erent types with Merlot and Syrah grapes harvested from 10th to 15th September, and the Petit Verdot and Cabernet Sauvignon harvested early October. Vinifi cation takes place separately for each variety, in steel at controlled temperatures with 30 days for maceration. This is followed by malolactic fermentation immediately after drawing off . Maturation takes place for 12 months in a 350-liter tonneaux made from French oak used for the fi rst and second time. Final assemblage was defi ned after a great many hypotheses monitored directly by Prof. Dubourdieu and the winemaker Ferrante.

May 27
0

Syrosa Maremma Toscana DOC

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APPELLATION
Maremma Toscana Rosato DOC

PRODUCTION AREA
Comune di Roccastrada, Maremma Toscana.

GRAPES
Syrah and part Sangiovese

SERVING TEMPERATURE
Best served at around 14°-16°. 

ALCOHOL CONTENT
13% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The freshly picked grapes are delicately pressed and the rosé must is fermented in steel vats at a low temperature (15°-18°). The wine is then aged on its yeasts for approximately five months.
soil type Alluvial, deep and rich, the soil is well suited to the development of strong and robust vines which are able to provide the scented grapes that are ideal for the production of a modern wine.

TASTING NOTES
colour: a soft pink with coral hues.
bouquet: to the nose it refl ects the Maremma Toscana terroir with hints of lavender and red berries, as is typical of Syrah grapes, and citrusy mandarin notes.
flavour: an excellent balance of freshness and liveliness with notes of vanilla, peach and pomegranate. Silky, fresh and with a persistent finish, it is the perfect expression of the land that it comes from.

FOOD PAIRINGS
Perfect as an aperitif. It is also ideal with raw fish dishes, salmon and tuna tartare, fried fish and white meat.