Tasting Notes: The grapes are de-stemmed and placed in 30 hl truncated conical oak vats where they remain for about twenty days during which part of the spontaneous fermentation takes place in contact with the skins, without controlling the temperature. 3-4 manual punch downs a day are carried out as needed. After racking, aging takes place in 20 hl oak barrels and a small part in 700 l tonneaux, for about 12/13 months and then 3 months in bottles.
They do not carry out any clarification and filtration or addition of sulfites.
Tasting Notes: Maceration on skins for one night and spontaneous fermentation with indigenous yeasts in small cement barrels. Cherry pink, the nose expresses fruity and vegetal notes of rosehip, cherry, strawberry, with hints of wine and minerals. In the mouth it is dynamic and vivid, with a nice succession of freshness and subtlety. Only 2,000 bottles per vintage are produced.
Tasting Notes: A beautiful expression of what the potential of Grignolino is with time. This wine shows that Grignolino does not only produce wines that should be enjoyed young, they also produce quality wines that stand the test of time and evolve for the better. This is the mature sibling of the Marcaleone wine which is also absolutely delicious.
The wine undergoes a spontaneous fermentation with native yeasts and are subsequently are aged in clay amphora and old oak before they are bottled.
Tasting Notes: Drying For 120 Days, Fermentation In Steel, Aging 5 Years In Oak Barrels And 1 Year In Bottle. Garnet Red With Orange Reflections, Ripe Red Fruit, Underbrush Fruit Jam, Cherries In Alcohol, Vanilla, Cloves, Talc, Tobacco, Cocoa. On The Palate Dry, Warm, Soft, Fresh, Savory. Soft And Velvety Tannins, Harmonious, Balanced, Fine And Persistent. A True Amarone, Not Like The Ones You Know...Wow!
Tasting Notes: The first vintage of this single-vineyard wine, grown at 700 meters above the sea on Monte Portella with northern exposure. Due to the quality of the vintage pressed for the first time. Arenaria is a mineral rich sandstone formation with marl, quartz and light clay. Here Eduardo leaves the volcanic soil into an area which among the locals is called the "White Land." Planted with 90% Nerello Mascalese and 10% other local varieties, some of which are over 70 years old. 20 days without Temperature control in concrete vats carefully macerated and fermented. Further aging for 11 months in 500 and 600 liter tonneau, as well as concrete vats. A Nerello with a lot of depth and complexity that will still need some time. will need some time. Very angular, fresh, tart and some tannin. The red-fruited, mineral nose is promising and shows the potential of this terroir wine.
Tasting Notes: Bagardo” is a red wine made from Nebbiolo grapes; it is the result of meticulous processing and an excellent vintage.
It is the clearest expression of the way the wine makers think quality wine should be made, with no added sulphites and we could not agree more. The expression is absolutely beautiful especially in 2018, it is very elegant and precise.
The combination of steel and wood tank in aging process, gives to this wine fresh and fruity sensations.
The grapes after harvest macerate for about 20 days. Affinage takes place in old wood barrels and stainless steel for 10 months and then an additional 4 months in bottle before release. This is a really special wine.
Tasting Notes: Intense ruby red color Intense and complex bouquet, with hints of black cherry, blackberry, Mediterranean essences, licorice and spices. In the mouth it is structured, has a soft tannin (typical of old vines) and a strong acidity which is characteristic of Barbera and enhances its length and depth
Tasting Notes: Hand picked fruit, left to sit overnight to cool down, crushed and
de-stemmed the day after into open fermenter either wood or stainless. After a
few days of maceration when the cap rises Lapo start plunging daily from once a day
up to 4 times in middle of the fermentation.
Drained off to press when bone dry, usually after 4 weeks on skins. Lapo does combine free run and pressings.
Racking of the wines happens at least couple of times in between the pressing off and the completion of Malolactic fermentation before the entonnage happens.
Only neutral barrels are used.
The wines are made with no addition of selected yeasts, malo bugs, copper
sulphate, fructose, tannins and the sulphites are kept to a minimum.
BAROLO del Comune di La Morra is a blend of two excellent crus Bricco
Rocca and Fossati , which are spontaneously fermented in open fermenters. Despite the hot July and August vines were not stressed and the fruit conditions were
excellent, picked early in October. This Barolo shows pure fruit
character, great depth and beautiful tannins, an absolute beautiful expression of the Nebbiolo grape.
Tasting Notes: Ruby. The Nose Is Expressed With Hints Of Red Fruits And Delicate Notes Of Violet. On The Palate It Is Soft And Full-Bodied; The Tannin Is Fine And Velvety And The Persistence Is Excellent.
Tasting Notes: Pale straw yellow color with green reflections Intense and variegated bouquet with sensations of white flowers and almost muscat nuances. In mouth is full and rich; acidity makes it very drinkable and very long with bitter nuances in the finish
Tasting Notes: Dario Princic's Trebez is an orange wine produced with Chardonnay, Pinot Gris and Sauvignon grapes. Balsamic tensions, citrus fruit skins, fresh mineral sensations and raisins animate the nose. Never decomposed on the palate, sapid, with round and long tannins. A wine with great personality.Wine made as once with artisanal methods. Spontaneous fermentation in open vats, 27 days of maceration for Chardonnay and Sauvignon, 7 days for Pinot Grigio. Unfiltered. Minimum addition of sulphur dioxide. 42 months in large barrels
Tasting Notes: On the nose hints of sage and rosemary, piric powder, marine and brackish notes with a bitter almond background. In the mouth the perlage is fine, expresses freshness and flavor, to be drunk in buckets!
Tasting Notes: Fresh, vinous and of great elegance, a subtle, fine and straightforward wine that lends taste and full dignity to a grape variety that has been mistreated by the South Tyrolean territory.
Tasting Notes: Rich and classy, precise and sustained, spices, exotic and candied fruit, it reveals itself full and pulpy in the mouth, keeping elegant and balanced thanks to a great acidity and iodine traits.
Tasting Notes: In the glass it shows its beautiful ruby red color, crossed by lighter garnet veins. In the nose, the core of floral notes gives way to more balsamic and fruity hints with each passing minute. On the palate, it is full-bodied, but full of freshness and beautifully delicate, with a nice tannic grip, lively and vivacious.
Tasting Notes: Refined and intense, it unfolds its potential far and wide, succeeding in immediately capturing the taster's attention and then conquering him definitively. Fine distillate, black tea and vetiver, bitter herbs and resin, dense spices and honey, dried apricot and yellow peach. Enormous character, important density and structure, freshness and gentle tannins that blossom like (with) a rose, enveloping and then slowly releasing. When the glass is empty the blond tobacco puts the icing on the cake.
Tasting Notes: "Vallerana Alta" is the highest expressive summit of the Ciliegiolo Maremmano according to Antonio Camillo. The perfume initially opens with fruity hints of cherry and floral hints of violet violet, then introduces a white spice and mineral traces. In the mouth the sip is balanced and rich in body. The tannin is well managed, resulting in a silky and smooth profile. An excellent persistence.