Gold
“GOLD”, dedicated to more classy and exclusive customers, represent a perfect marriage between the scent of white roses and the more tasty Italian fruit: from the apples of the northern Italy to the citrus of the south.
Thanks to flavor fermentation possess an incredible bouquet of white rose, peach flowers, golden apple, citrus fruit and papaya.
It is the perfect wine for special events, marriage or in the exclusive club.
Scent of an angel
One of the best expression of Italian rosé.
It mix the sweetness of Cabernet Sauvignon with the woods of Pinot Noir and represent the perfect mix between the sparkling and the three kind of grapes used.
Grapes pressed after their stalks have been removed. The skin is left for a few hours into the must at a low temperature, then fermentation starts thanks to selected yeasts.
Smell of blackberry, peach and white rose. Taste the lips of angel. Don’t miss it.
Dark Gold
Exquisite blend between the freshness of Prosecco and the perfume of Chardonnay, with notes of gardenia, apple and strong mineral scents.
Ideal with apetizers and fish. Thanks to its unique taste is perfect for all those people who stand for the dry side.
Peach and Passion
Young expression
A version of the famous “GOLD”, dedicated to a younger audience who does not want to give up our products. Revisited design with a sky blue bottle and a lower price. Perfect for an aperitif with your friends at home or by sea before dinner.
Dolcetto
Dolcetto is a black Italian wine grape variety widely grown in the Piedmont region of northwest Italy. The Italian word dolcetto means "little sweet one", but it is not certain that the name originally carried any reference to the grape’s sugar levels: it is possible that it derives from the name of the hills where the vine is cultivated. In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate, or decidedly low, levels of acidity and are typically meant to be consumed one to two years after release.
Barolo
Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wine. Only vineyards planted in primarily calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature. When subjected to aging of at least five years before release, the wine can be labeled a Riserva. In the past Barolos often used to be very rich on tannin. It could take more than 10 years for the wine to soften up and become ready for drinking. Fermenting wine sat on the grape skins for at least three weeks extracting huge amounts of tannins and was then aged in large, wooden casks for years. In order to appeal to more modern international tastes, which preferred fruitier, earlier drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels).
Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces goodyields and is known for deep color, low tannins and high levels of acid.[1]Century-old vines still exist in many regional vineyardsand allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in thePiedmont region. When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries andblueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted (seared over a fire)oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for cellaring. Wines with better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring; these wines often result from reduced yield viticultural methods
Favorita
Favorita is a white Italian wine grape grown primarily in the Piedmont region. It is most widely planted on the left bank of the Tanaro river in the Roero district near Alba, though some plantings exist on the right bank of the Tanaro in the Langhe hills. Recent DNA profiling shows that Favorita is related to the Liguria grapes Pigato andVermentino, which may support the theory that the grape originated there. Since the late 20th century, plantings of Favorita have been on the decline as Chardonnay and Arneis have increased in popularity among producers on the right and left bank of the Tanaro respectively.[1] Featuring larger berry sizes than most wine grapes, Favorita has been a popular table grape in Piedmont
Merlot
Merlot is a dark blue-coloured wine grape, that is used as both a blending grape and for varietal wines. The name Merlot is thought to derive from the Old French word for young blackbird, merlot, a diminutive of merle, theblackbird (Turdus merula), probably from the color of the grape. Merlot-based wines usually have medium bodywith hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
Cabernet Franc
Cabernet Franc is one of the major black grape varietiesworldwide. It is principally grown for blending withCabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone - as in the Loire's Chinon. In addition to being used in blends and produced as avarietal in Canada and the United States it is made intoice wine there.Cabernet Franc is lighter than Cabernet Sauvignon,[1]making a bright pale red wine[2] and contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, and cassis, sometimes even violets.Records of Cabernet Franc in Bordeaux go back to the end of the 18th century; it was planted in Loire long before that. DNA analysis indicates Cabernet Franc is one of two parents of Cabernet Sauvignon, a cross between it and Sauvignon blanc
Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates fromCanada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. FromFrance, the grape spread across Europe and to the New World where it found new homes in places likeCalifornia's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossingbetween Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and resistant to rotand frost—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
Refosco dal peduncolo rosso
Refosco dal Peduncolo Rosso is a red Italian winegrape grown predominantly in the Friuli-Venezia Giuliaregion of northeast Italy. The grape is a variety in theRefosco family (which also includes e.g. Terrano) and derives its name from its red stems. It is found in theDenominazione di origine controllata (DOC) of Colli Orientali del Friuli, Friuli Aquileia, Friuli Grave and Friuli Latisana. It is also found in the Veneto portion of theLison Pramaggiore and in the Slovenian wine region ofKoper. In Slovenia, Refosco dal Peduncolo Rosso and Refosco are both called Terrano and are commonly used in a field blend
Pinot Grigio
Pinot gris (also known as Pinot grigio) is a white winegrape variety of the species Vitis vinifera. Thought to be amutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name (gris meaning "grey" in French) but the grape can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning "pine cone" in French, could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in colour from a deep golden yellow to copper and even a light shade of pink and it is one of the more popular grapes for orange wine. The clone of Pinot gris grown in Italy is known as Pinot grigio.
Chardonnay
Chardonnay is a green-skinned grape variety used to make white wine. It originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy entry into the international wine market The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to New World wineswith oak, and tropical fruit flavors.Chardonnay is an important component of manysparkling wines around the world, including Champagne. A peak in popularity in the late 1980s gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely-planted grape varieties, with over 160,000 hectares (400,000 acres) worldwide, second only to Airénamong white wine grapes and planted in more wine regions than any other grape – including Cabernet Sauvignon
Verduzzo
Verduzzo (or Verduzzo Friulano) is a white Italian winegrape grown predominantly in the Friuli-Venezia Giuliaregion of northeast Italy. It is also found in significant plantings in the Piave Denominazione di origine controllata (DOC) of the Veneto region, though some of these plantings may be of the separate Verduzzo Trevigiano variety. Verduzzo Friulano is used in varietaland blended wines, many of which fall under DOC as well as vino da tavola designations, that range in style from dry to late harvest wines. According to wine expert Oz Clarke, most of the sweeter examples of Verduzzo can be found in the Friuli-Venezia Giulia with the grape being used for progressively drier styles of the wine the further west into the Veneto
Riesling
Riesling is a white grape variety which originated in theRhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin. Glera is a white variety of grape of Italian origin, which until 2009 was mostly referred to as Prosecco.
Prosecco
Glera is a rather neutral grape variety which is mainly cultivated for use in sparkling Italian wine styles,frizzante or spumante, from the various Prosecco DOCGand DOC areas, although still wines also exist. It is grown mainly in the Veneto region of Italy, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of Treviso.
Brunello di Montalcino
It is considered one of Italy's top red wines, alongside the likes of Barolo, Barbaresco and Amarone. The people quaffing it must be keeping the secret to themselves - but annual production is fast increasing, so it's likely to become better known before long. Brunello is produced from vines grown on the slopes of the tiny Tuscan hill town of Montalcino, some 40km (25 miles) south of Siena. It is made from 100% Sangiovese grapes, in contrast to its better-known neighbours, Chianti Classico and Vino Nobile di Montepulciano, which are blends of Sangiovese with other grape varieties. Once produced principally for personal consumption, in the 1950s a handful of local winemakers decided to actively promote Brunello di Montalcino as a fine wine. When they set up their consortium in 1967 there were just 16 producers, now there are 250.
Canaiolo
This is an indigenous grape to the region of Tuscany. While not very well recognized by many, it is a grape of great importance and a long history in Tuscany, especially Chianti. For many years before Bettino Ricasoli, ancestor of Francesco Ricasoli of current day Castello di Brolio, Canaiolo Nero was for some the majority grape used. It was Ricasoli who came up with what is now recognized as the present day recipe for Chianti wines. Of course today, Sangiovese is seen as the star while Canaiolo Nero plays the supporting role. It is an important role nonetheless, contributing to the wines of Chianti, Montepulciano, and Carmignano among others. This is the traditional blending grape, and because of this many who wish to preserve the traditions of the old ways continue to support the use of Canaiolo Nero rather than the more robust Cabernet Sauvignon or Merlot which are gaining popularity. The grape is considered a plump grape that is blended with Sangiovese so as to soften its edges and take away some of the sharp acidic qualities naturally inherit in Sangiovese. Generally the flavors are again plump red fruits and a bit herbaceous qualities as secondary flavors, though not as complex as Sangiovese is.
Bonarda
The story begins in Italy, where this grape has three offshoots: The Bonarda grape planted in north central Italy in Otrepo Pavese and Colli Piacentini is known there as Croatina. When one sees “Bonarda” on an Italian wine, chances are it is this grape, which originated in Croatia, hence the name. Then there is the Bonarda known as Uva Rara (Bonardo Novarese) grown in Piedmont. Finally, the Bonarda known as Bonarda Piemontese, which is also from Piedmont, but very rarely seen, however, this is considered the “true” Bonarda.
A very confusing situation indeed. But nonetheless, whether Charbono or Bonarda, both are worth seeking out. Characteristics of the grape: dry, medium tannins, firm minerality, cherries, ripe plums, earthy.
Nero d'Avola
The name translates to “Black [grape] of Avola,” referring to the town in Sicily where it was first identified. It’s been grown and produced for centuries. But besides local consumption, it was not widely known outside of Italy for a long time, as it was mostly exported to France to bulk out lighter red wines (they call it “le vin medicine”). It was largely ignored in the 1980’s, but has recently made a big comeback in worthy varietal releases, and is now considered the main local red grape of Sicily. Characteristics of the grape: dark, full-bodied, rich, velvety, black currant, blackberry, boysenberry, blueberry, black pepper. Regions where the grape is currently important: Sicily.
Montepulciano d'Abruzzo
Montepulciano d’Abruzzo is a wine made from the grape, in the region of Abruzzo. Montepulciano, the grape, can be traced back to the region for centuries, with written history in 1793 making reference to it in the Abruzzo village of Sulmona. It had been commercially for at least 200 years before finally becoming the DOC Montepulciano d’Abruzzo in 1968. It is responsible for a large amount of inexpensive, young, mass produced wine (when one sees “Montepulciano” by itself on a wine list, it’s usually one of these bottles). But there are also refined, quality productions, some that have even been aged for a number of years before release, that are well worth seeking out. Characteristics of the grape: plump, juicy, medium to full-bodied, low to medium tannins, cherry, red plum, hint of clove, sometimes slightly vegetal, more aged versions show some coffee and chocolate notes. Regions where the grape is currently important: are: Abruzzo: Montepulciano d’Abruzzo DOC, Montepulciano d’Abruzzo Colline Teamano DOCG, small amounts are also grown and blended in wines in the Marche, Puglia, Umbria, Latium, Molise and Emilia-Romagna.
Sangiovese
Sangiovese's Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central Italy, with the capability to produce styles ranging from red wines to still wines, sparkling wines to dessert wines, It’s the grape every grape wants to be, with at least 14 Sangiovese clones existing today. Sangiovese is excellent as a blend, but when used as a sole varietal, it is hard and acidic. Winemakers tend to blend this varietal with Bordeaux grapes, such as Cabernet Sauvignon, and even white wine grapes, sometimes Trebbiano and Malvasia. Sangiovese’ role in Tuscany’s famous Chianti wines is similar to Cabernet Sauvignon’s key presence in Bourdeaux wines -- A typical Chianti wine permits 90% Sangiovese in its contents, amongst less superior white and red wine grapes. In general, Sangiovese is dependent on the grapes it works with. High acidity. High tannin content. Thin-skinned, making it highly vulnerable to rotting. As beautifully complex as this grape is, it isn’t the easiest for winemaking. Sangiovese requires warmer, longer growing seasons in order to ripen to its full potential. Too much heat -- it’s flavors weaken. Too much cold -- it risks high acidity. Incorrect fermentation risks turning Sangiovese wine into vinegar. This varietal adapts to all different types of soils, but prospers most with high concentrations of limestone. At its best, Sangiovese produces elegant wines with powerful aromas.
Nero di Troia
The Nero di Troia grape is one of Puglia's oldest and most noble varieties. Used in decades past as a blending grape, it has recently become a star on its own as a monovarietal wine, exhibiting aromas and flavours of previously unsuspected richness and complexity. The name "Uva di Troia" has mysterious origins. By the mostfascinatingtheory it comes from the epical struggle of the ancient city of Troy described by Homer, so it could be a grapevine carried to the coasts of Puglia by greek sailors more than 2000 years ago. Others think that this wine was born in the albanian city of Cruja and then it has followed the big migrant flow to Puglia. Others think that it comes from the Catalan region named Rioja during spanigh domination in Puglia, especially during the Governorship (1745) of Troy giurisdiction leaded by Don Alfonso d'Avalos, who was born there. Don Alfonso decided to plant different kind of grapevines from his birthland, suddenly, he obtained a prestigious wine. It seems credible that the origin of the name is in touch with the city of Troia in Puglia. It yields a wine that consistently stands out for its elegance and personality; it boasts dense, fine-grained tannins and ease of pairing with food. A wine for wine-lovers.
Syrah
Syrah. Shiraz. Sirac. Schiras. Marsanne Noir. The names can go on endlessly to describe one of the most powerful red wine-producing grapes in the world. Syrah is used primarily for producing strong red wines. The world’s 7th most grown grape in 2004, it is used as a varietal just as often as it’s blended. Its high tannin content gives it the ability to influence powerfully flavored, full bodied wines. Syrah wines tend to have an intensely rich, chewy texture with dark violet and black hues. Aromas lean on the spicier side, rather than fruity. Syrah’s smoky attributes and its ability to flourish in a large range of climates gives winemakers the chance to put their artistry into full practice, defining Syrah wines by the terroir and flavors such as black cherry, pepper, and spice.
Aglianico di Campania
Aglianico has a storied history dating back to the Roman Empire. It is rumored to have been a major component in the ancient wine of Falernum. The ancient Ellenikon wine has been cultivated in the Campania region since VI century B.C.. Of a ruby red colour and of an intense aroma, dry and inviting, the Aglianico has a very enjoyable taste slightly tannic, with a persistent aroma of wild berries.
Piedirosso di Pompei
The ancient red berry vine cultivated in Campania, called “Piedirosso” has uncertain origins, even though some consider it may correspond to the “Colombina” mentioned by Pliny. Locally it is referred to as “Pér e palummo”, this name is supposedly derived from the colour that the grapes turn into just before the harvest period, red like a dove’s leg. The “Piedirosso Pompeiano” has a harmonic and full bodied taste, obtained from Piedirosso grapes cultivated on the slopes of the Vesuvius. It has a ruby red colour and an intense and fruity aroma; it has a taste that recalls ripe red fruit and plums, with also a slight hint of tobacco, coffee and spices.
Primitivo di Manduria
At some point in the 18th century, the grape was brought over to Italy from either Caucasus or somewhere in Croatia, depending on the legend one follows, taking root in the Puglia region. It was named “Primitivo” by the Benedictine monks because of its tendency to ripen early. In 2001, DNA evidence positively identified Primitivo, California Zinfandel and Crljenak Kaštelanski to be the same grape. Today, it has come into prominence with excellent varietal releases that are interchangeably labeled as either Primitivo or Zinfandel, but most often Primitivo in Italy and Zinfandel everywhere else. Characteristics of the grape: medium to full bodied, jammy, dark cherry, blackberry, raspberry, cedar, nutmeg, clove, black pepper, chocolate, espresso.
Negramaro
The name is a combination of the Italian words for “black” and “bitter,” however, the latter description is more of a description of its uniquely concentrated spicebox characteristics. It’s a grape that’s been enjoyed in some form since at least the 6th century in Puglia, Italy. It’s been an enduring varietal in the region since it’s easy to grow in abundance and resistant to diseases and low rainfall. The wines from Salento are considered the best examples of wines made from Negroamaro. It plays a key structural role in Salice Salentino, a popular red blend it shares with Malvasia Nera, Montepulciano and Sangiovese. Characteristics of the grape: deep, dark, medium tannins, soft, round, blackberries, black currants, clove, nutmeg, allspice, black pepper. It's very common in Puglia: Salento, Lecce, Taranto, Brindisi.
Passerina
Passerina is a very old vine of adriatic origin and it has been considered for long time very close to the Trebbiano Giallo. In the past it has been studied by Acerbi in 1825, Di Rovasenda in 1877, and Molon in 1906. It is a strong grape, very resistent to metereological events and to diseases and guarantees constant quality and production rate.. For these characteristics is much appreciated by winemakers that used to call it "gold Grapes" or "Debt Payers". Most recent studies have confrmed its won identity and the difference with the Trebbiano and Bombino bianco. It's very distribuited in Ascoli Piceno and it's include in purity in the Doc Offidia Passerina.
Pecorino
Pecorino is a native white grape vine of the Marche region and very popular above all in the Piceno area. This vine is one of those called “Italic”, which in the past were confined to more restricted areas in view of their low productivity. This variety is registered in the National Catalogue of varieties: historical documents confirm that it was known in many
vine growing areas of central Italy (Umbria, Marche, Abruzzi) and Southern Italy (Puglia). The wine is straw yellow with greenish reflections. Its aroma is spicy with hues of ripe fruit,
Renetta apple, liquorice, acacia blossom and jasmine; its taste in the mouth is soft, fresh, delicately tangy, intense and lasting. Its excellent persistence in the mouth and its pleasant aftertaste make it suitable not only for savoury first courses, fish and white meat, but also for the local cured meats of the Ascoli Piceno district, such as loin, salami and ham, as well as the typical “ciauscolo”, a sort of soft almost spreadable salami.
Trebbiano
Trebbiano is one of the world’s most widely planted white grape varietals, not only for wines, but brandies and vinegars, including balsamic styles. It is believed that it originated in central Italy, but quickly spread throughout Europe and the rest of the world as empires and colonies were established. But despite its widespread plantings and usage, besides some fine releases from around the Abruzzo region (that often have the name of the varietal in its DOC title) it is rarely given credit since it’s often a minor blending grape, or appearing as one its many aliases. The grape is light-bodied, crisp, high acidity, minerally, lemon, rosemary
Vermentino
Little concrete history is known about Vermentino except that it has recently been identified as the same grape as Pigato from Liguria, which would put rumors of its Spanish migration to that place to rest. It was likely consumed as far back as the 13th century. Whatever the story, no doubt the grape likes the Mediterranean climate, and thrives in places like Corsica (where it is the signature varietal, called “Malvasoie de Corse”), Sardinia, coastal Tuscany, Southern France (where it is called “Rolle”) and Spain. It eventually made its way to the New World as these varietals have been known to do. In 2009, President Barack Obama presented a bottle of North Carolinan Vermentino to Italian Premier Silvio Berlusconi during an official visit. His reaction is not noted. The grape is light-bodied, crisp, dry, lemon, grassy, basil, slightly aromatic. Regions where the grape is currently important: Italy: Sardinia, Tuscany, Liguria, France: Langedoc, Provence, Spain, California, North Carolina.
Tocai
The grape is believed to have originated in the Veneto region and from there traveled to other Italian regions especially to the Friuli region were it was cultivated since 1600. In Italy the grape was historically known as Tocai or Tocai Friulano for centuries. From Italy the grape is believed to have spread to France where it was transported to Chile as "Sauvignon blanc". While the grape still remains a popular planting in the Friuli-Venezia Giulia, it currently has little presence in other parts of the world. In the Friuli it is the main white grape of the Denominazione di origine controllata (DOC) zones of Colli Orientali del Friuli, Collio Goriziano, Friuli Grave and Friuli Isonzo where the grape accounts for more than 20% of those areas total vineyard plantings. The grape is believed to be related to the Tocai Italico vine which is planted through the Veneto region. The only doubt involves the Tocai Italico plantings around the town of Breganze which ampelographers believe is a different vine all together. Argentina, with its close ties to Italian viticulture, also has a small amount of Friulano vines planted. The wine is typically full bodied with moderate acidity, floral aromas and delicate fruit flavors.
Erbaluce
Erbaluce or Erbaluce Bianca is a white Italian wine grape grown primarily in the Piedmont region around Caluso, in Canavese. In addition to dry table wines, it is used to make sweet wines passito with deep golden coloring. The grape has a long history in the Piedmont region, with the first written record dating to 1606, and most likely originated in the alpine hills of northern Piedmont. Wines made from Erbaluce tend to be dry with noticeable acidity. While the grape's acidity makes it ideally suitable for sweet wine production, the dry wines need to have considerable amount of fruit in order to balance that acidity. Both the dry and sweet styles of Erbaluce tend to exhibit characteristic apple aromas and flavors. Since the 1990s, Piedmontese producers have been working on improving the quality of Erbaluce wines to compete with the whites of Cortese and Arneis.
Cacchione
Erbaluce or Erbaluce Bianca is a white Italian wine grape grown primarily in the Piedmont region around Caluso, in Canavese. In addition to dry table wines, it is used to make sweet wines passito with deep golden coloring. The grape has a long history in the Piedmont region, with the first written record dating to 1606, and most likely originated in the alpine hills of northern Piedmont. Wines made from Erbaluce tend to be dry with noticeable acidity. While the grape's acidity makes it ideally suitable for sweet wine production, the dry wines need to have considerable amount of fruit in order to balance that acidity. Both the dry and sweet styles of Erbaluce tend to exhibit characteristic apple aromas and flavors. Since the 1990s, Piedmontese producers have been working on improving the quality of Erbaluce wines to compete with the whites of Cortese and Arneis.
Malvasia Aromatica
The Lazio region of Frascati is the source of the majority of plantings of Malvasia di Candia, a distinct sub-variety of Malvasia that is not part of the Malvasia bianca branch of the grape family. It is most often used for blending with the related Malvasia Puntinata and Malvasia di Lazio being more highly prized due to their higher acidity and tendency to produce less flabby wines. Another variety of grapes used to make this Malvasia is Malvasia Istriana is also found in the Colli Piacentini region. Malvasia wines are characterized by their heavy body that is often described as "round" or "fat" and soft texture in the mouth. Common aroma notes associated with Malvasia include peaches, apricots and white currants.
Greco di Tufo
Greco is an Italian wine grape that may be of Greek origin. The name relates to both white (Greco bianco) and black (Greco nero) wine grape varieties. While there is more land area dedicated to Greco nero, the Greco bianco is the grape most commonly referred to by the shorthand "Greco". Over 2,500 years ago, the ancient Greeks imported the ancestor of the Greco vine to southern Italy. Historians and Italian growers have speculated that the grape may have been a blending component in the ancient Roman "cult wines" of Falernian and Aminean. As the grape vine has propagated throughout Italy, the name "Greco" (or Greek vine) has been ascribed to several varieties that may have historically been linked to Greece. Ampelographers disagree about whether or Greco is a single variety with several clones or an agglomeration of several varieties under the umbrella name of "Greco. There are 2 DOCG regions that Greco plays a primary role in. The Greco di Tufo DOCG region of Campania is located north of the Fiano di Avellino DOCG and includes the town of Tufo and seven other hillside communities. The region was elevated to a DOCG in 2003. Despite being a third of the size of the Fiano di Avellino DOCG, Greco di Tufo is the Campania's region largest producer of DOC quality wine. The vineyard soils of the region are derived from tuff, a rock formed from volcanic ash. All DOCG wines from the region must contain at least 85% Greco with Coda di Volpe usually filling in the remaining blend. The wine has a characteristically dark amber color with aromas of citrus and herbal notes.
Fiano di Avellino
Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this fairly strong flavored white wine grape is particularly noted around Avellino where the Denominazione di origine controllata e Garantita (DOCG) wine of Fiano di Avellino is produced. The grape has a long history in the Campanian region and is believed to have been the grape behind the ancient Roman wine Apianum. The wine was produced by a grape known to the Romans as vitis apiana, with the root of apiana being the Latin for bees. Even today bees are strongly attracted to sugary pulp of Fiano grapes and are a prevalent sight in the vineyards around Avellino. In its youth Fiano is often intensely flavored and aromatic with honey notes that over time develop more spicy and nutty notes. Well made examples of Fiano from favorable vintages should have a fair amount of weight on the palate with a floral aroma and notes of honey and spice with the potential to continue improving with bottle age
Moscato
Muscat existed as far back as the Ancient Greeks. It spread throughout the world as empires grew, through Egypt into South Africa, through Italy into the rest of Europe, through Australia via either South Africa or Europe, and lastly into the Americas by way of Spain. The grape: are golden yellow to dark amber in color, orange blossom, orange peel, white flowers. Other variants of the grape produce lighter to darker wines depending on the hybrid and region, but all share that aromatic orange characteristic. The grape produces dry white, dessert (which ranges everywhere from off dry to honeyed and sweet), late harvest dessert wines, botrytis wines, off dry to sweet sparkling.
Falanghina
Falanghina, also called Falanghina Greco, is a variety of wine grape, Vitis vinifera, used for white wines. It is an ancient grape variety which may have provided a basis for the classical Falernian wine, and has considerable character. It is cultivated on the coast of Campania north of Naples, and frequently consumed in southern Italy along with seafood. The name for the wine appears to derive from the Latin falangae, or stakes for supporting the grapes in a vineyard.
Lacryma Christi Rosso
Lacryma Christi, (also Lachryma Christi of Vesuvius, literally "tears of Christ"), is the name of a celebrated Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina and Greco di Tufo included. Red Lacryma Christi is made from Piedirosso and Sciascinoso grapes. According to the legend, the name of the “Lacryma Christi” wine comes from the tears shed by Jesus when it is said that Lucifer stole a little piece of Paradise and forged the Gulf of Naples. Therefore Jesus’ tears made the land so precious and a perfect place for great noble vines. The “Lacryma Christi del Vesuvio bianco” is a very renowned wine in the world. Its taste is unmistakable, full bodied, and smooth, it is made from a carefully selected mix of grapes: “Coda di Volpe” and “Falanghina” cultivated on the slopes of the volcano. A great versatile wine that can be easily matched; it has a straw yellow colour and a slight scent that recalls brooms and ripe fruits.
Lacryma Christi Bianco
Lacryma Christi, (also Lachryma Christi of Vesuvius, literally "tears of Christ"), is the name of a celebrated Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina and Greco di Tufo included. Red Lacryma Christi is made from Piedirosso and Sciascinoso grapes. According to the legend, the name of the “Lacryma Christi” wine comes from the tears shed by Jesus when it is said that Lucifer stole a little piece of Paradise and forged the Gulf of Naples. Therefore Jesus’ tears made the land so precious and a perfect place for great noble vines. The “Lacryma Christi del Vesuvio bianco” is a very renowned wine in the world. Its taste is unmistakable, full bodied, and smooth, it is made from a carefully selected mix of grapes: “Coda di Volpe” and “Falanghina” cultivated on the slopes of the volcano. A great versatile wine that can be easily matched; it has a straw yellow colour and a slight scent that recalls brooms and ripe fruits.
Amarone
Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (40% – 70%), Rondinella (20% – 40%) and Molinara (5% – 25%) varieties. The wine was assigned Denominazione di Origine Controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita (DOCG).. It is a very ripe, raisiny, full-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage The labor intensive process poses significant risk for the development of various wine faults. Wet and rainy weather during harvest can cause the grapes to rot before drying out which then requires winemakers to be diligent in removing rotted bunches, which can cause moldy flavors in the wine..
Nebbiolo
Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominantly associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is thought to derive its name from the Italian word nebbia which means "fog." During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble. Nebbiolo produces lightly colored red wines which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.
Arneis
Arneis is a white Italian wine grape variety originating from Piedmont, Italy. It is most commonly found in the hills of the Roero, northwest of Alba, where it is part of the white Denominazione di origine controllata (DOC) wines of Roero. It can also be used to produce DOC wines in Langhe. Arneis (literally: little rascal, in Piemontese) is so called because it is regarded as a somewhat difficult variety to grow. It is a crisp and floral varietal, and has been grown for centuries in the region. The white wines made from the Arneis grape tend to be dry and full body with notes of pears and apricots..
Chianti
Chianti wine is any wine produced in the Chianti region, in central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles. Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the nineteenth century. The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Chianti Classico wines are characterized in their youth by their predominantly floral and cinnamon spicy bouquet. As the wine ages, aromas of tobacco and leather can emerge. Chiantis tend to have medium-high acidity and medium tannins. The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian cuisines that feature red sauce, as well with as beef, lamb and game. Basic level Chianti is often characterized by its juicy fruit notes of cherry, plum and raspberry and can range from simple quaffing wines to those approaching the level of Chianti Classico
Fortuna Vini - Veneto - ITALY.
Fortuna Vini: reinventing the wine
“In the north-east of Italy, between the sweet hills of Conegliano and Valdobbiadene and protected from the wind by the Dolomites’ peaks, there is one the most suitable terroirs of the Country, known as Prosecco Area, devoted to the production of wine since Roman Age … over 2.000 years are passed but we continue to maintain the same respectful approach to the land, in order to harvest grapes of the better quality for our sensational wines.
From over 100 years with passion…
… passion started from our great-grandfathers that bought an abandoned Benedictine cloister in Miane with annex first vineyards, very well-known in the area even at that age and still cultivated today. It was the first years of ‘900…
… over 100 years are passed during which we dedicated all our efforts to understand all the climate differences in the area in order to obtain the best taste form our grapes: from a strict manual selection of the best grapes to the most researched pruning techniques in order to preserve our vines through the years. Always in respect of the bonds between tradition and innovation, whit an eye on the past and the other up to the future.
From the grapes … to the gold: why reinventing the wine
“A thing done well can be done better”: this has always been the mission of our team.
After 100 years as wine producer, always searching the best quality, we weren’t satisfied: we wanted to give to our customers something more: a special wine.
That’s why after two years of research we developed the flavor fermentation: with the addiction of very selected flavor during the fermentation we were able to surpass the limits of traditional vinification methods. Our wines distinguish themselves for the incredible intensity of the bouquet and for the refined taste
www.fortunavini.it
Savian- Veneto - ITALY.
Organic Vineyard Certified by ICEA, NOP, DELINAT
Since 1983 we have been applying strict production practices in our vineyards in order to guarantee proper cultivation and plant health as defined by organic farmic regulations. The decision to shift towards Organic production comes from our desire to offer to our customers a perfectly genuine product while safeguarding the enviroment. Our production is controlled and guaranteed by I.C.E.A. (Ethical Environmental Certification Institute), is approved by US N.O.P. (National Organic Program) and complies with Suiss Delinat Certification.
www.savianivini.it
Poltretti- Veneto - ITALY.
The Poltretti winery is located in a delightful area, favourable to producing fine wines of superior quality.A marvellous panoramic hillside overlooking Verona, from 320 meters above sea level. Poltretti is the only winery in Torricelle to produce the well-known, award-winning wines of Valpolicella. Torricelle's extraordinary microclimate, the quality of our land set on the crest of the hill, its particular exposure to the sun contribute to making Poltretti wines unique and inimitable.
The working of the grapes, guided by ancient wisdom, attention and extreme care in all the stages of the winemaking, with the desire to create something special and new, alwaysstriving for excellence, make our products, from the very start, unique and exclusive
www.poltretti.it
Canova - Piedmont - ITALY.
About nine hectars of vineyards, a modern cellar and the magic atmosphere of this eighteenth century farmhouse were thus born among the hills of high Piedmont.
The careful choice of vines, the qualified selection of grapes, the precious experience of our oenologists, and the most modern equipment for vinification are the elements that enable the success of two top-quality wines: “Rugiada” Colline Novaresi Bianco DOC, obtained from “Erbaluce” grapes, and “Melchiòr” Colline Novaresi Nebbiolo DOC. Two more great red wines are going to be produced: “S. Quirico” Colline Novaresi Nebbiolo DOC ( Nebbiolo and Cabernet Sauvignon vines) and the esteemed “Ghemme” DOCG.
www.cascinacanova.it
Marenco - Piedmont - ITALY.
Organic Vineyard Certified by ICEA
About nine hectars of vineyards, a modern cellar and the magic atmosphere of this eighteenth century farmhouse were thus born among the hills of high Piedmont.
The careful choice of vines, the qualified selection of grapes, the precious experience of our oenologists, and the most modern equipment for vinification are the elements that enable the success of two top-quality wines: “Rugiada” Colline Novaresi Bianco DOC, obtained from “Erbaluce” grapes, and “Melchiòr” Colline Novaresi Nebbiolo DOC. Two more great red wines are going to be produced: “S. Quirico” Colline Novaresi Nebbiolo DOC ( Nebbiolo and Cabernet Sauvignon vines) and the esteemed “Ghemme” DOCG.
www.marencoaldo.it
Tenuta Poggio Primo - Tuscany - ITALY.
Family-owned estate winery with about 50 hectars of vineyards and olives trees (about 3000 plants) located in Arezzo, just one kilometer far from the place where the Roberto Benigni's movie "La Vita è Bella" was filmed, in the very heart of the Tuscany.
The vineyard of approximately 35 hectares of land known as "Poggio Primo", is situated in a convenient location on clay soil rich of Galestro. The natural aptitude of the soil and the microclimate of the area, create the ideal conditions for a full-bodied natural wine, intense, rich in extract and glycerin to which we have chosen to adopt the ancient wine-making method.
We practice the spurred cordon pruning in the following types of grapes: Sangiovese, Canaiolo, Trebbiano, Malvasia del Chianti, St. Columban, Cabernet Sauvignon and Cabernet Franc.
www.poggioprimo.com
Cantine Casabella - Tuscany - ITALY.
The farm Casa Bella of Ziano Piacentino, which up to the early 1900’s belonged to the Montemartini family of Ziano, was taken over in 1991 by a small group of partners who, with great passion, founded the current agricultural firm, taking over the Piacenza part of the farm.
In about 50 hectares of vineyards, where Bonarda, Barbera, Ortrugo and Malvasia grapes are grown, 10 wine-dressers eagerly work and year after year the prune, tie and harvest with love and dedication.
www.cantinecasabella.com
Casabella produces "House Jam" a festive effervescent wine entirely designed for North American 20somethings' taste and style.
www.housejamwine.com/
Tenuta di Freddano - Umbria - ITALY.
Organic Vineyard Certified by Accredia
The Freddano Estate, 22 hectares, is situated in Località Madonna del Fossatello, on the hills overlooking the Lake of Corbara, created with the barrage of fume Tevere, around 15 kilometres from OrvietoIts realization is due to Sante Freddano, emigrated to America in 1913 and returned to their homeland due to the economic crisis of 1929, fortunately after he managed to send to family members a suitable nest egg for the purchase of the estate, which already was producing wine and olive oil.
The laborious cultivation of land, with the love and passion infused in land-working, was to the former emigrant the crowning of a dream. By cutting-edge technological innovations, and by Sante Freddano's family work, the estate flourished and was continued his son Giulio. Experience and tradition have been handed down to the current owners, animated by the same leitmotiv of organic farming.
www.freddano.it
Cantine Marano - Abruzzo - ITALY.
Certified Organic Vineyard
La Tenuta Collebello nasce dal rispetto dei valori che uniscono tradizione, storia e territorio. Caratterizzata da una forte impronta familiare, la Tenuta è supportata da una squadra giovane, ricca di entusiasmo e passione, consapevole dell'importanza di assicurare livelli di eccellenza nei vigneti come in cantina e attenta alla salvaguardia dell'ambiente. L'amore per la tradizione e il desiderio di valorizzare il territorio ci hanno spinto a coltivare vitigni autoctoni: Montepulciano d'Abruzzo, Trebbiano abruzzese, Passerina e Pecorino.
Le nostre colline sono un angolo di paradiso incontaminato, un habitat ideale per flora e fauna, un'oasi in un ambiente sano, dove la natura e i suoi ritmi sono rispettati. Per tutti questi motivi abbiamo sposato la filosofia dell'agricoltura biologica.
Le produzioni vengono controllate e certificate da Suolo e Salute, autorizzato sin dal 1992 dal Ministero dell’Agricoltura all’esercizio delle attività di controllo e certificazione del metodo di produzione biologica.
Nei nostri vigneti si adottano tecniche innovative di viticoltura biologica, con densità d'impianto tali da contenere la produzione per ceppo e migliorare la qualità delle uve. La cura del vigneto è condotta solo con l'impiego di prodotti naturali come zolfo e rame e con insetti utili, non utilizziamo ne' antiparassitari ne' fertilizzanti di sintesi.
Ci adoperiamo per conseguire i massimi risultati adottando quanto di più all'avanguardia esista nel settore vitivinicolo per garantire la salvaguardia ambientale e l'ecosostenibilità. Nelle cantine Marano vinifichiamo solo ed esclusivamente le uve biologiche prodotte nei nostri vigneti per esprimere al massimo la soddisfazione di imbottigliare il frutto del nostro lavoro. Nello spirito di miglioramento continuo la qualità è una priorità irrinunciabile che nasce dalla fusione tra la sapienza della tradizione antica e la garanzia delle tecnologie più avanzate. La cura del dettaglio e l'attenzione posta in ogni singolo momento del processo produttivo conferiscono ai nostri vini uno straordinario livello qualitativo.
www.cantinemarano.it
Sannino - Campania - ITALY.
The Sannino family live and work in Herculaneum, an ancient town near the Vesuvius which has legendary origins. The terrain’s fertility of volcanic origin, makes this area a great wine production place, renowned for centuries.
The family, are certain that to make good quality wine the mere employment of grapes is not enough, that is why they have decided to invest all their long time experience in their territory, to produce some of the historical wines of the Vesuvius area. The land of cultivation extends itself on both slopes of the volcano, where the terroir is rich of minerals perfect for the vines growing and benefit from the perfect casual land-climate combination. The sea nearby helps the quality growing of Piedirosso, Falanghina, Aglianico and Coda di Volpe that are produced 100% varietal. From the blending of Coda di Volpe and Falanghina comes Lacryma Christi Bianco DOC.
www.sanninovini.com
Gelso Nero - Apulia - ITALY.
The name "Uva di Troia" has mysterious origins. By the most fascinating theory it comes from the epical struggle of the ancient city of Troy described by Homer, so it could be a grapevine carried to the coasts of Puglia by greek sailors more than 2000 years ago. It is a red berry autochthonous grapevine with a half-compact bunch and with a black/blue medium-sized grape having a plummy, thick and solid skin.
Warm and fleshy, then a harder, dense tannic component comes through giving symmetry and character. A floral and slightly almond finish. Vinification and ageing in steel for 6 months. Pappardelle with a mutton sauce.
www.podere29.it/en/
Rudini - Sicily - ITALY.
This is the country in the light of the Sun and wind, where always grape growing is abundant. Its geographical location makes this unique place: seems to want to offer its visitors a spectacular window on the Mediterranean and African coasts. Here the arid climate, the sciroccali winds, salmastri land very little rain create a particular atmosphere, which deeply marks the soul of the visitor. The particularly favourable climatic conditions of Pachino for vine cultivation led some to try the origin of the etimo in the wine: Pakus-òinos, the land of good wine. The tradition of the vine and wine belongs to history and tradition of this area. Here, Nero D' Avola, is cultivated with the system of "alberello" of ancient Greek origin system which has been handed down from generation to generation and survives as true and its heritage of this territory.
www.vinirudini.it
U Tabarkà - Sardinia - ITALY.
U TABARKA is located San Pietro Island is an island approximately 7 km off the South western Coast of Sardinia, Italy. The island is of volcanic origin and the 18 km of its coasts are mostly rocky; Tanca Gioia originates in Carloforte, a small town in the enchanting island of S.Pietro, and from the bond with this land it takes its name and character. The vineyard is located in Gioia, a little town in the heart of the island, and is structured on more than one level very close to myrtle and Aleppo Pines. The grapes grown are all native varieties such as Carignano, Muristellu, moscato di Calasetta, Nasco Aromatico and Vermentino
u-tabarka.it/
Camillo Zaccagnini - Abruzzo - ITALY.
Camillo Zaccagnini is the owner of the a company that today is 150 ha wide, entirely situated in the area of Bolognano. The company was born in 1957 when his father Pietro started the agricoltural production of olives, grapes and cereals. The grapes that come from his land are located in a very peculiar area within the territory of Parco Nazionale della Maiella, in the Pescara area (Abruzzo). The wine processing and production is made in a vineyard in Torre dei Passeri old town. All D.O.C “Denominazione di Origine Controllata” (DOC) and I.G.T. “Indicazione Geografica di Provenienza delle uve” (IGT), production are recognized at international level. New investments are undergoing for the introduction of autonomous vines of Montepulciano d‘Abruzzo, Trebbiano d‘Abruzzo and for the construction of a whole new vineyard. The growing of the international demand set also new investment for an increasing of the production lines and new commercial and marketing campaigns.
Pirro Varone - Apulia - ITALY.
Manduria’s wines are world renowned, thanks to their unique organoleptic features. Pirro Varone wines are cultivated along 15 hectares of vineyards in “Contrada Surani”, a favourable area of Manduria’s countryside particularly suited for traditional grape varieties like Primitivo, Negramaro, an Malvasia Bianca. Beside them, here grows also Fiano Minutolo, an ancient variety of Apulia dated back to the Roman Empire and recently rediscovered by Pirro Varone winery in order to exploit the noble wine growing tradition of this area. The excellent growing conditions of these vineyards are but the first step in a process that exhibits caring at every stage. Twice a season grapes are culled from the vines to increase the quality of those remaining. Less than half of the grapes produced for this rare wine will reach the harvest—less than 70q.li/ha. The harvest is a community affair. Many hands are needed to assure that the time between cutting and crushing is as short as possible, thereby safeguarding the delicate flavours of the grapes. Pirro Varone also draws attention to it self for its commitment towards the environment, its choice for organic cultivation and it constant pursuit of quality.
pirrovarone.eu/
