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Syrah Lazio IGP Tellus 2020...
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Syrah Lazio IGP Tellus 2020...

FATTORIA TELLUS<br />LAZIO<br />TELLUS SYRAH 2020<br /><br />TELLUS FARM<br />LAZIO<br />TELLUS SYRAH 2020<br /><br />GRAPE VARIETY: SYRAH 100%<br />AREA OF PRODUCTION: CASTIGLIONE IN TEVERINA<br />VINEYARD SURFACE: 20 HA<br />VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL<br />SOIL TYPE: SANDY, MEDIUM TEXTURE<br />TRAINING SYSTEM: SPURRED CORDON<br />VINE DENSITY: 5,000 PER HECTARE<br />PRODUCTION PER HECTARE: 75 Q.LI<br />GRAPE YIELD IN WINE: 65%<br />AVERAGE AGE OF VINES: 13 YEARS<br /><br />THE GRAPES AND THE VINEYARD<br />With the aim of obtaining a wine that could best represent the great potential of the Lazio vineyard we decided to focus our attention<br />on the Syrah variety. The care of the individual vines, with particular reference to the training system and production control, allow us to obtain<br />grapes of great balance, both from a sugar and phenolic point of view.<br />VINIFICATION<br />Immediately after the harvest and subsequent pressing, the grapes are sent to a cold pre-maceration phase for 4 or 5 days at a temperature of 18-20°C. This<br />technique best enhances the natural freshness and fragrance of the fruit. Fermentation then continues at a temperature of 25-27°C.<br />Once alcoholic fermentation is complete, the wine is put into wood where malolactic fermentation also takes place.<br />THE WINE<br />A wine with an intense colour with violet reflections, the bouquet is exalted by its scents of fresh fruit, cherry with spicy notes that blend with great balance and elegance<br />with those of vanilla and sweetness given by the wood. The taste is enveloping, silky, with soft tannins and a rich, persistent finish.<br /><br />HARVEST TIME: SECOND WEEK OF SEPTEMBER<br />VINIFICATION: MACERATION ON THE SKINS<br />ALCOHOLIC FERMENTATION: IN STAINLESS STEEL FOR 14 DAYS<br />MALOLACTIC FERMENTATION: FULLY CARRIED OUT<br />ALCOHOL CONTENT: 13.85%.<br />TOTAL ACIDITY: 5.15 GR/LT<br />DRY EXTRACT: 32.60 GR/LT<br />PH: 3.60<br />
Price €14.80
Trentanni ROSSO UMBRIA IGP...
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Trentanni ROSSO UMBRIA IGP...

TENUTA MARCILIAN O<br />UMBRIA<br />TRENTANNI 2020<br /><br />BLEND: MERLOT 50% SANGIOVESE 50%<br />AREA OF PRODUCTION: MONTECCHIO<br />VINEYARD SURFACE: 5 HA<br />VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL<br />SOIL TYPE: SEDIMENTARY, CLAYEY<br />TRAINING SYSTEM: SPURRED CORDON<br />VINE DENSITY: 6,500 PER HA<br />PRODUCTION PER HECTARE: 60 Q.LI<br />GRAPE YIELD IN WINE: 50%<br />AVERAGE AGE OF VINES: 14 YEARS<br /><br />THE GRAPES AND THE VINEYARD<br />Merlot is cultivated in the municipality of Montecchio, on a clayey, well-exposed soil from which ripe and rich grapes are obtained. ripe and rich grapes. Sangiovese is<br />instead cultivated in the Orvieto area, on clay and sandy hillside soils from which which produces grapes that are well balanced in terms of polyphenols and of acidity.<br />VINIFICATION<br />The grapes ripen at different times, first first the Merlot is harvested, which after a 15% bleeding is sent to alcoholic fermentation. After about 15 days then the Sangiovese is<br />harvested, which undergoes a 20% malolactic 20% and then ferments in stainless steel tanks. At the end of fermentation, the wines are blended and placed in barriques<br />where malolactic fermentation takes place and where they remain to age for 9 months.<br />THE WINE<br />A wine produced for the first time with the 2009 vintage, it is, as its name suggests, expressly desired and made to celebrate the 30th anniversary of Famiglia Cotarella. The<br />combination of Merlot and Sangiovese proves extremely intriguing. The energy of the indigenous grape marries perfectly with the softness and personality of the French<br />variety. Ruby red of medium intensity with reflections towards the<br />garnet hue. The nose is refined with notes of plum, cherries in spirit and leather. In the mouth, Santa Rosa plum and sweet spices are perceived with great freshness. Long<br />persistence, marked by a savoury and mineral finish.<br /><br />HARVEST TIME: FIRST WEEK OF SEPTEMBER MERLOT,<br />END OF SEPTEMBER SANGIOVESE: VINIFICATION MACERATION ON THE SKINS FOR 16 DAYS, 15 % MALOLACTIC FERMENTATION FOR MERLOT.<br />MACERATION ON THE SKINS FOR 12 DAYS, WITH 20% BLOODLETTING FOR THE SANGIOVESE<br />ALCOHOLIC FERMENTATION: IN STAINLESS STEEL<br />MALOLACTIC FERMENTATION: ENTIRELY CARRIED OUT IN BARRIQUES<br />AGEING: IN BARRIQUES FOR 12 MONTHS<br />ALCOHOL CONTENT 14.55%.<br />TOTAL ACIDITY: 5.35 GR/LT<br />DRY EXTRACT: 33 GR/LT<br />PH: 3,57<br />
Price €20.50
Montiano ROSSO LAZIO IGP...
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Montiano ROSSO LAZIO IGP...

MONTIANO ESTATE<br />LAZIO<br />MONTIANO 2019<br /><br />GRAPE VARIETY: MERLOT 100%<br />AREA OF PRODUCTION: MONTEFIASCONE, CASTIGLIONE IN TEVERINA<br />VINEYARD SURFACE: 35 HA<br />ALTITUDE OF THE VINEYARD: 300 METRES ABOVE SEA LEVEL<br />SOIL TYPE: VOLCANIC ORIGIN, RICH IN<br />SKELETON: GUYOT TRAINING SYSTEM<br />DENSITY OF VINES: 4,200 PER HECTARE<br />PRODUCTION PER HECTARE: 40 Q.LI<br />GRAPE YIELD IN WINE: 60%<br />AVERAGE AGE OF VINES: 15 YEARS<br /><br />THE GRAPE AND THE VINEYARD<br />Merlot is a vine with a long tradition on these hills, where it has shown remarkable adaptation to all its particular soil and climate characteristics. The grapes reach an<br />extraordinary level of ripeness here, expressing themselves in wines of the highest elegance that are perfectly balanced and remarkably pleasant.<br /><br />VINIFICATION<br />This merlot originates from low-yielding vineyards, where the most rigorous winemaking has been carried out. Once in the cellar, the grapes underwent manual selection,<br />allowing only the best berries to be sent to fermentation. At the end of fermentation, the resulting wine was placed in French oak barrels where it was aged for 12 months.<br /><br />THE WINE<br />Intense ruby red in colour. Sensations of red fruit, cherry, blackberry are perceived on the nose, then the sweetness of the variety and its integration with the wood come out.<br />Round, soft, intense, silky and elegant on the palate. Soft tannin, persistent and very pleasant.<br /><br />HARVEST TIME: FIRST TEN DAYS OF SEPTEMBER<br />VINIFICATION: MACERATION ON THE SKINS FOR 12 DAYS. SALASSO 15%<br />ALCOHOLIC FERMENTATION: IN STAINLESS STEEL FOR 12 DAYS<br />MALOLACTIC FERMENTATION: ENTIRELY IN BARRIQUES<br />AGEING: IN NEW ALLIER AND NEVER BARRIQUES FOR 12 MONTHS<br />ALCOHOL CONTENT: 14.70%.<br />TOTAL ACIDITY: 5.15 GR/LT<br />DRY EXTRACT: 38.50 GR/LT<br />PH: 3.72<br />
Price €73.60
Moma 2021 Sangiovese...
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Moma 2021 Sangiovese...

First born among the wines that make up the MOMA line dedicated to the world of art, the label bears the work Golden Glass by Milanese artist Beatrice Pani, first prize-<br />winner at the third edition of the Umberto Cesari Art Contest.<br /><br />Blend of Sangiovese, Cabernet Sauvignon and Merlot grown on medium-textured clay soils. The vineyards have an average age of 15 years and a yield of 80 quintals of<br />grapes per hectare. Fermented in vertical steel vats at controlled temperature for 12-14 days. Matured for 6 months in 30 HL Slavonian oak casks and a further 3 months in<br />bottle.<br /><br />Colour: light red with violet reflections.<br />Bouquet: intense plum, violet and red fruits.<br />Taste: pleasantly velvety on the palate, with the fruity hints typical of Sangiovese, the softness of Merlot and the 'balsamicity' of Cabernet Sauvignon. Closes with a<br />persistent and well-balanced finish throughout.<br /><br /><br />Contains sulphites<br /><br />Appellation<br />Sangiovese Cabernet Sauvignon Rubicone IGT<br /><br />Grapes<br />Sangiovese, Cabernet Sauvignon, Merlot<br /><br />Alcohol content<br />13% vol.<br /><br />Serving temperature<br />14°<br />
Price €14.60
LAURENTO 2019 Romagna DOC...
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LAURENTO 2019 Romagna DOC...

Laurento<br />100% Sangiovese<br /><br />Sangiovese Riserva with great balance and elegance, with aromas of berries and spices, tannic and velvety on the palate.<br /><br />A wine that speaks of Romagna in elegant, soft tones, Laurento owes its name to the ancient estate that Umberto Cesari purchased from the Curia of Bologna in 1988 from<br />which the grapes come.<br /><br />Pure Sangiovese grown on a medium-textured clay soil. The vineyards have an average age of 15 years and a yield of 70 quintals of grapes per hectare. Fermented in<br />temperature-controlled vertical steel vats with long maceration. Aged for 24 months in 30 HL Slavonian oak barrels.<br /><br />Colour: intense ruby red with violet mottling.<br />Bouquet: the nose encounters delicate notes of plum, blackberry and blueberry, closing on tones of wood and exotic spices.<br />Taste: the palate is refined, balanced, with important tannin, velvety and creamy. Hints of violet, blackberry and plum characterise an elegant finish.<br /><br />Contains sulphites<br />
Price €20.20
Chianti M.Antinori Tenuta...
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Chianti M.Antinori Tenuta...

Marchese ANTINORI<br />Classification<br />Chianti Classico DOCG Riserva<br />Grapes<br />Sangiovese and other complementary varieties<br />Vintage<br />2020<br />Climate<br />The year 2020 in Chianti Classico began with a mild, dry winter and, only in the final part of March, was marked by a brief cold spell; these climatic conditions favoured an<br />early budding of the vines. An averagely rainy and rather cool spring preceded a hot summer, free of thermal extremes, and characterised by a few rainy events that allowed<br />the bunches to grow optimally.<br />The month of September, during which harvesting operations began, was characterised above all in its final part by light rainfall that favoured the completion of the phenolic<br />ripening of the grapes. The harvest began around 20 September with the Sangiovese and ended on 9 October with the Cabernet Sauvignon.<br /><br />Vinification and ageing<br />On arrival in the cellar, the grapes were destemmed and then softly pressed; the must was transferred to stainless steel tanks where alcoholic fermentation took place,<br />which lasted about a week. Maceration was managed with very gentle pumping over and délestage in order to ensure an intense extraction but at the same time capable of<br />preserving the elegance and sweetness of the tannins. At the end of malolactic fermentation, which took place spontaneously by the end of the year, the blended wine<br />continued its ageing in French and Hungarian oak barriques for about a year. The Marchese Antinori was then bottled and aged in the bottle for a further 12 months.<br /><br />Alcohol content: 14.0% Vol.<br /><br />Historical data<br />Tenuta Tignanello is located in the heart of Chianti Classico, on the soft hillsides between the Greve and Pesa valleys, and covers 319 hectares, of which about 130 are<br />planted with vines. Tenuta Tignanello's vineyards are composed mainly of the indigenous Sangiovese and non-traditional varieties such as Cabernet Sauvignon and Cabernet<br />Franc. The Marchese Antinori is a historic reserve of the Antinori house, a wine created to portray the full expression of quality and elegance of Chianti Classico in this<br />unique territory.<br /><br />Tasting notes<br />Intense ruby red in colour, Marchese Antinori Chianti Classico Riserva 2020 stands out on the nose for fresh notes of red fruit alternating with floral sensations of mallow and<br />lavender. In the rich bouquet, sweet hints of white chocolate alternate with spicy aromas. On the palate, the soft, enveloping entry continues in an<br />elegant taste, with vibrant tannins, showing the typical energy of the vineyards of origin and introducing a long, savoury and persistent finish where notes of white pepper,<br />flowers and cocoa powder re-emerge.<br />
Price €37.40
Il Bruciato BOLGHERI 2021...
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Il Bruciato BOLGHERI 2021...

Il Bruciato 2019<br />Classification DOC<br />Vintage 2019<br />Climate: The 2019 vintage was marked by a generally cold period between April and May and by generally warm and dry weather until July. The initial slight delay in the<br />vegetative cycle was recovered from the summer onwards. The sudden rise in temperature, especially for the later varieties where fruit set had not yet been completed,<br />favoured a production characterised by light, sparse bunches. The stable and sunny weather in August and September enabled the grapes to complete their ripening in<br />optimum conditions. The harvest began with Merlot at the beginning of September and ended with Cabernet Sauvignon at the beginning of October. The other varieties were<br />also harvested in mid to late September: Syrah and small quantities of Cabernet Franc and Petit Verdot.<br />Vinification: On arrival at the winery, the selected grapes were destemmed and softly crushed. Fermentation and maceration took place in temperature-controlled stainless<br />steel tanks for a period of about 10-15 days at a temperature of 28-30 °C. Some of the Merlot and Syrah must was kept at lower fermentation temperatures to preserve the<br />varietal aromas. Malolactic fermentation took place partly in barriques and partly in stainless steel tanks, and was completed by the end of the year for all varieties. The<br />Cabernet Sauvignon was then blended with Merlot, Syrah, and small quantities of Cabernet France Petit Verdot. The wine thus obtained was returned to the barrique, where<br />it rested before being bottled.<br />Historical data: Tenuta Guado al Tasso is located in the small, prestigious DOC area of Bolgheri, on the coast of the Alta Maremma, about a hundred kilometres south-west<br />of Florence. This appellation has a relatively short history (it was founded in 1994) but boasts international fame as a new point of reference in the world wine scene.Tenuta<br />Guado al Tasso covers an area of 1,000 hectares - about 320 planted with vines, the rest with wheat, sunflowers and olive trees - in a splendid plain surrounded by hills<br />known as the 'Bolgheri amphitheatre' for its particular conformation. The vineyards of Guado al Tasso are mainly composed of Cabernet Sauvignon, Merlot, Syrah, Cabernet<br />Franc, Petit Verdot and Vermentino grapes. They enjoy a mild climate due to the proximity of the sea: the constant breezes mitigate the summer heat and the rigours of<br />winter, clean the sky and keep the sunshine index high. Il Bruciato was born in 2002, during one of the most difficult harvests of Tenuta Guado al Tasso, to tell the story of<br />the unique terroir of Bolgheri in a modern style. Initially, the grape used was that of Guado al Tasso, but over the years the varietal composition has changed and there is<br />now a dedicated rose of varieties. The Bruciato was not produced in 2003.<br />Tasting Notes: The 2019 Bruciato shows its usual intense ruby red colour. The nose is characterised by notes of small, intact black fruits, sweet spices and tobacco. The<br />palate has good structure, harmony and pleasantness of drinking. In the aftertaste, fresh and fruity notes predominate, giving the wine succulence and sweetness.<br />
Price €30.80
Cannonau di Sardegna...
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Cannonau di Sardegna...

CANNONAU DI SARDEGNA RISERVA DOC<br />CANNONAU RISERVA<br /><br />Grapes: Cannonau 100%<br />Origin: Sardinia<br />Vinification: fermentation at controlled temperature<br />Refinement: 24 months of which at least 12 in large casks; followed by<br />refinement in bottle for 6 months<br />Alcohol content: 14 %.<br />Total acidity: 5.1 g/l<br /><br />Dimonios takes its name from the hymn of the Sassari Brigade. Founded in 1915, it is the only unit in the Italian army to be composed of members from the same region:<br />Sardinia. Also for this reason, the wine is made cannonau grapes, harvested in the southeast quadrant and in other small plots of the other small plots of land on the estate<br />considered most suitable. The fermentation maceration on the skins and ageing in large Slavonian oak barrels give it a character. Slavonian oak barrels give it a decisive and<br />distinctly territorial character. The ruby red colour is brilliant and never overdone, the bouquet is a hymn to the<br />The aromas are a hymn to the Mediterranean maquis and its thousands of aromatic variants. Small red fruits amalgamate with a creamy and enveloping mouthfeel, rich in<br />nuances and in symbiotic balance between the soul and the taste. symbiotic balance between the earthy soul and the marine one. The finish, spicy and The finish, spicy<br />and warm, invites you to return to the glass and enjoy its aromatic trail for a long time. aromatic trail.<br />
Price €15.60
Blanquette de Limoux...
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Blanquette de Limoux...

AOP Blanquette de Limoux Cuvée Tradition Brut<br /><br />Family-owned and independent for 6 generations, the ANTECH House is dedicated to the production of sparkling wines in Limoux, a great land of bubbles. A forerunner in its<br />regional roots and in the renewal of traditions, ANTECH stands out for its assertive style, from the elegance of its bubbles to the commitment of its actions.<br /><br />Terroir<br />Slopes and terraces<br />Gently sloping clay-limestone<br />Mediterranean climate<br />Age of vines: 20 to 40 years on average<br /><br />Grape varieties<br />Mauzac, Chenin, Chardonnay<br /><br />Wine-making<br />Traditional method. Harvested exclusively by hand and immediately pneumatically pressed. After selection of the juices, first fermentation in stainless steel vats<br />temperature-controlled stainless steel vats. Blending and fermentation on laths in temperature-controlled cellars for an average of 15 months.<br /><br />Analysis<br />Degree: 12% vol / Dosage in g/l: 10<br />
Price €18.00
Teroldego Rotaliano DOC...
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Teroldego Rotaliano DOC...

Teroldego Rotaliano DOC<br />BOTTEGA VINAI<br /><br />Teroldego is probably the oldest quality vine variety produced in Trentino; in fact, there has been talk of it since the 15th century, but there is no certainty as to its<br />etymological origin: perhaps it refers to the 'Tiroler Gold' - gold of the Tyrol - for its intrinsic quality that prompted Cesare Battisti to define it as the 'prince wine of Trentino'.<br />In 1948, its producers were the first to form a consortium for the protection of Teroldego Rotaliano and in 1970 they were the first to obtain the recognition of Denominazione<br />di Origine Controllata. Production area: Campo Rotaliano, to the north of Trento, in the municipality of Mezzolombardo, on the glacial gravel banks of the Noce torrent, which<br />in fact reproduce the characteristics of the hillside.<br /><br />Grape varieties: exclusively Teroldego with a yield of 80 hectolitres per hectare. It has large, trilobate leaves with sharp, irregular toothing and red autumn colouring; the<br />vigour of the vines is good and constant, grown using the Trentino pergola; the bunches are fairly compact, the skin is pruinose and leathery and the flesh juicy.<br /><br />Vinification and refinement: it is vinified in red, with maceration lasting 8-10 days in stainless steel tanks. It is then aged partly in barriques and partly in Slavonian oak<br />casks, but only for 6 months and no longer, in order to preserve the fruity notes typical of the variety.<br /><br />Analytical data: -Alcohol:13,00%vol-Total acidity: 5 g/l-Net dry extract: 29 g/l-Residual sugar: dry-Contains sulphites<br /><br />Organoleptic characteristics: Intense ruby red wine, with marked and lively purple edges when young. The bouquet is clean, distinctly fruity with hints of raspberry and<br />blackberry and berries, such as raspberry, in the initial period; later, as it matures, the bouquet is enriched with new sensations, becoming ethereal, very broad and at the<br />same time personal. In the mouth it reveals a balanced tannicity, accompanied by a full and continuous texture. The taste is velvety, enveloping, full-bodied and austere.<br /><br />Serving suggestions: 'Tonco de Pontesel' from Trentino, venison and polenta, veal stew, mixed grilled meats.<br /><br />Serving temperature: 16-18°C<br />
Price €12.20
Senes ARGIOLAS 2018 750ml...
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Senes ARGIOLAS 2018 750ml...

Argiolas<br />Senes<br /><br />Cannonau di Sardegna Controlled Designation of Origin, Reserve<br />Characteristics<br /><br />Colour: intense ruby red with garnet hues.<br />Nose: intense and elegant with a pleasant hint of red fruits, spices and Mediterranean herbs.<br />Taste: warm, round, with good structure and excellent balance.<br />Soil: Calcareous-clayey.<br />Refinement: bottle-aged.<br />Ageing: Evolution in small oak barrels for 12 months.<br />Vinification: Alcoholic fermentation with maceration at controlled temperature between 25-28°C for about 12-15 days. Malolactic fermentation in vitrified cement tanks.<br />Pairings: First and second courses, both traditional and traditional Sardinian, meat and vegetable dishes, well seasoned and medium and long aged cheeses.<br />
Price €30.80
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