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Due Sorelle Bru. di...
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Due Sorelle Bru. di...

THE TWO SISTERS<br />BRUNELLO DI MONTALCINO RESERVE<br />Controlled and Guaranteed Denomination of Origin (DOCG)<br />THE EARTH<br />Production Area: produced with grapes from vineyards cultivated on the estate of the same name, southwest of Montalcino, on the historic slope of Camigliano.<br />Altitude: about 350 meters above sea level.<br />GRAPE VARIETIES: Pure Sangiovese Vines Planting density: 4,000 - 5,500 vines per hectare<br />Production per hectare: on average 6 / 6.5 t. of grapes Yield: 65%.<br />IN THE WINERY: vinification: alcoholic fermentation in stainless steel vats at a controlled temperature of 28°C. Maceration on the skins for about 20 days Maturation: 5<br />years, of which at least 24 months in Slavonian oak casks of 25/30 hl Ageing: 12 months in bottle<br />THE WINE<br />Tasting: Intense and concentrated, the Riserva stands out for its extremely fruity aromas enhanced by delicate sweet nuances. The taste is powerful and warm with a dense<br />volume harmonised by savouriness and dynamic energy. At table: in our 'Villa di Nozzole' we like to pair it with truffled Tuscan pecorino aged 30 months with pumpkin<br />mostarda.<br />First vintage: 1997<br />Shelf life: up to 30 years<br />
Price €95.20
Solengo 2011 ARGIANO 750ml
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Solengo 2011 ARGIANO 750ml

DENOMINATION: Toscana IGT.<br />GRAPE VARIETIES: Cabernet Sauvignon, Petit Verdot, Merlot, Sangiovese.<br />SOIL: Marl, ancient clays with a high concentration of limestone.<br />ALTITUDE: Between 280 and 310 metres above sea level.<br />VINEYARDS: From 22 to 15 years of age.<br />GROWING SYSTEM: Spurred cordon, organic farming, limited quantity of grapes per vineyard.<br />HARVEST: Between September and October.<br />VINIFICATION: Separate fermentation of the different varieties, maceration for about 20 days. Malolactic fermentation in cement.<br />AGING: Approximately 18 months in French barriques from producers specially chosen for this wine. 60% new and 40% second passage.<br />ALCOHOL CONTENT: 14,5 % vol.<br />TASTING NOTES: It is a powerful Solengo. Spicy on the nose, with pleasant notes of berries. Soft and velvety on the palate, with dense tannins and excellent persistence.<br />
Price €108.00
Amarone Valpolicella 2007...
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Amarone Valpolicella 2007...

AMARONE CLASSICO<br />Amarone della Valpolicella Classico Doc<br />A timeless wine.<br />Production area: Valpolicella Classica, Tenuta Novare in Arbizzano di Negrar.<br />Soil: calcareous and basaltic.<br />Grape varieties: 80% Corvina Veronese, 20% Rondinella.<br />Production method: traditional natural method. Resting on arèle (traditional bamboo racks): 120 days. Pressing in the first days of January. Maturation for 6-7 years in 60 hl<br />Slavonian oak barrels.<br />Style: an identity wine with personality and recognisability. A distinctive Amarone with a classic style, where elegance always prevails over power. Complex, balanced and<br />harmonious. A wine with an inestimable and extraordinary longevity. Intense red colour with garnet hues. The typical notes of plum, cherry and morello cherry stand out on<br />the nose, followed by a wide variety of tones: dried fruit, tea leaf, liquorice and spices. On the palate, hints of red berry fruit, sweetened by soft notes of vanilla, in perfect<br />balance with acidity and tannic notes.<br />Recommended pairings It can be paired with red meats, game and mature cheeses but is also a perfect companion at the end of a meal and in meditation.<br />
Price €164.80
Pinot Noir Cloudy Bay 2017...
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Pinot Noir Cloudy Bay 2017...

<br />The elegant Marlborough red<br /><br />A balanced and lively expression of Pinot Noir from the Marlborough region.<br /><br />The 2017 growing season began with ideal spring conditions; warm temperatures and few frost events encouraged good canopy growth. Settled weather over flowering led to<br />high potential crops, fruit thinning was widely employed to reduce yield and achieve optimum vine balance. Fastidious canopy management throughout the mild and sunny<br />growing season ensured fruit developed, then ripened, at an ideal rate. The excellent weather during the ripening season was interrupted by rain events during the harvest.<br />The single-minded quality focus of the viticulture and winemaking teams, with hour by hour assessment, led to optimum picking decisions. Our low-yielding, early-ripening<br />vineyards with their open canopies, stood us in good stead in what was a tricky vintage across Marlborough and New Zealand.<br /><br />Nose: Appealingly aromatic, the 2017 Pinot Noir reveals notes of Morello cherry and bramble.<br />Palate: Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle toast and.<br /><br />Harvest:<br />We hand-picked the Pinot Noir from March 24th until April 11th, at a point of excellent flavour concentration and acid balance.<br />Vinification: The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average<br />of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. Final analysis of our 2017 Pinot Noir shows a pH of<br />3.57, TA of 5.74 g/L and an alcohol of 13.4%.<br />Alcohol 13.4 %;<br />Vintage 2017;<br />pH 3.57;<br />Varietal Pinot Noir;<br />Harvest Friday, March 24, 2017 to Tuesday, April 11, 2017;<br />Residual sugar 2.0 g/L;<br />Acid 5.7 g/L;<br />Closure Screwcap.<br />
Price €45.50
Rosenmuskateller Ushas 2017...
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Rosenmuskateller Ushas 2017...

In South Tyrol, only ten hectares are planted with Rosenmuskateller. The vine has very high demands.<br /><br />Grape variety: Rosemuskateller<br /><br />Vinification: Late harvest of the Rosemuskateller with possible air-drying. Fermentation in stainless steel, final fermentation in used barriques with long maceration, ageing<br />for 10 months in used barriques.<br />Alcohol: 12.5 % vol.<br />Total acidity: 6.8 g/l<br />Residual sugar: 195 g/l<br />Yield per hectare: 20 hl<br />Optimal drinking maturity: 2-10 years<br />Method of cultivation: sustainable<br />Bottle size: 0,375 l<br />
Price €36.40
Passito Passo Nero 2013...
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Passito Passo Nero 2013...

Format: 50 cl<br />Country: Italy<br />Region: Sicily<br />Vine: Nero d'Avola<br />Soil: Sandy of calcareous nature<br />Extension of vineyard: 0.5 ha<br />Type of planting: Guyot and Alberello<br />Density of vines per hectare: 6,000<br />Average age of vineyard: 35 years<br />Average production per ha 35 hl<br />Vinification and ageing: Crushing and destemming, maceration on the skins and spontaneous fermentation in 85 hl cement vats for 7 days with daily pumping over and<br />punching down. Devatting and ageing in 750 l tonneaux for 16 months.<br />Total sulphur dioxide: 45 mg/l<br />
Price €41.40
Gewürztraminer Spätlese...
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Gewürztraminer Spätlese...

Pasithea Oro Gewürztraminer<br /><br />Classification: South Tyrol DOC<br /><br />Growing area: all the grapes used to produce this wine come from a single vineyard located near Lake Montiggl (Eppan). The particularity of this vineyard contributes to the<br />development of botrytis, which produces a great dessert wine.<br /><br />Vinification and ageing: the grapes are harvested by hand at the end of November and delivered in small containers. After a short maceration and gentle whole bunch<br />pressing, the must is clarified from the lees by natural sedimentation. Fermentation takes place over a period of 6 months in small oak barrels and ageing for 15 months also<br />takes place in small oak barrels.<br /><br />Wine portrait: Aromas of dried fruit, ripe apricots and quinces form the aroma components, rounded off with a fresh breeze of citrus fruits. In the mouth, the wine is soft, full,<br />with a pronounced sweetness, long-lasting in the finish. The Spätlese Pasithea Oro is drunk as a dessert wine with desserts, but it also goes perfectly with blue cheese,<br />mature and spicy cheeses. A unique pleasure!<br /><br />Wine-growing zone: Girlan, Montiggl<br />Grape variety: Gewürztraminer<br />Serving temperature: 10-12° C<br />Alcohol: 10,5 VOL %<br />Total acidity: 10,4 g/l<br />Residual sugar: 239 g/l<br />Shelf life: 10 years<br />
Price €36.20
Südt. Weiss Aruna...
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Südt. Weiss Aruna...

ARUNA<br />Mitterberg White IGT 2017<br />450-550 m a.s.l. east, steep slope<br />Large day/night temperature differences<br />Clay, sand and gravel soils, rich in dolomite<br />Alcohol: 12.0 % vol.<br />Total acidity: 7.0 g/l<br />Residual sugar: 170 g/l<br />Yield per hectare: 20 hl<br />Optimum age for drinking: 2-10 years<br />Bottle size: 0,375 l<br />Method of cultivation: sustainable<br />Grape variety: 70% Gewürztraminer, 30% Goldmuskateller<br />Vinification: Goldmuskateller harvested at ideal ripeness, air-dried in crates, Gewürztraminer harvested in December, followed by 20h cold maceration of both varieties,<br />gentle pressing. Fermentation and ageing for 12 months in used barriques.<br />About the wine: the sweet wine cuvée ARUNA is a unique and distinctive meditation wine. Gewürztraminer is considered one of the most difficult grape varieties in the<br />vineyard - Goldmuskateller only develops its delicate aroma in exceptionally good locations. These demanding wines are united at the highest level in the 'Passito' ARUNA.<br />The overwhelming play of aromas shows mountain apricots, Williams pear, lavender honey and ripe exotic fruits. The Gewürztraminer brings extract sweetness and<br />structure. The Goldmuskateller adds dynamic freshness to the wine. The juicy fruit finish is accompanied by a stimulating, vibrant acid-sugar interplay, making for a<br />wonderfully balanced drinking experience. ARUNA: the seducer.<br /><br />1 kg of grapes produces 0.2 litres of ARUNA.<br />
Price €38.00
Conteisa Langhe Nebbiolo...
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Conteisa Langhe Nebbiolo...

Conteisa<br />The Piedmontese word conteisa (in Italian: contesa) recalls the dispute that took place for over 100 years between the communes of La Morra and Barolo over the ownership<br />of the Cerequio area, a dispute that only came to an end with the agreement stipulated in 1275, a record of which exists in the communal archives of La Morra.<br /><br />Name: Langhe Nebbiolo DOC<br />Varieties: 92 % Nebbiolo, 8% Barbera.<br />Vineyards: The Conteisa vineyard is located in Cerequio, in the commune of La Morra. The soil has a high presence of sand and clayey-calcareous marl; it has an area of 6<br />hectares, southern exposure and an average altitude of 380 m above sea level.<br />The vines have an average age of 60 years.<br />Vinification: fermentation and maceration for about three weeks followed by ageing in wood for 30 months.<br />Characteristic properties: While Sperss is usually more austere and dark, Contesia denotes a more floral and delicate nose with fresh, balsamic notes. The palate displays<br />sweet notes of wild cherries and delicate herbs, a voluptuous body and a harmonious, integrated tannic fabric. High ageing potential.<br />
Price €388.60
Valpolicella Valpantena...
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Valpolicella Valpantena...

GRAPE VARIETIES: 80% Corvina, 15% Rondinella, 5% Oseleta.<br />PRODUCTION AREA: Poiano and Nesente di Valpantena (Verona).<br />SOIL CHARACTERISTICS: 25% Skeleton, 23% Sand, 67% Silt, 10% Clay, 37% Total Limestone, 10% Active Limestone.<br />GROWING SYSTEM: Guyot and Veronese Inclined Pergola.<br />PLANTING DENSITY: 4500 vines per hectare.<br />HARVESTING TIME: September with selection of the best grapes.<br />DRYING: 30 days in the drying room at 18°C and 70% humidity.<br />VINIFICATION: Destemming and crushing of the grapes, inoculation with selected yeasts.<br />FERMENTATION: with maceration in steel tanks for 10 days at 25°C. Daily pumping over and delestage.<br />AGING: 24 months in barriques, 6 months in bottle.<br />ORGANOLEPTIC CHARACTERISTICS: ruby colour with violet reflections, hints of black cherry, vanilla, chocolate and cinnamon. Balanced, warm and rightly tannic.<br />PAIRINGS: Boiled and grilled meats, cheeses.<br />RECOMMENDED TYPICAL DISHES: Monte Veronese and Cimbro cheese board.<br />IDEAL SERVING TEMPERATURE. 16°C.<br />15,00 % Vol.<br />
Price €24.80
Amarone cl. DOC 2009...
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Amarone cl. DOC 2009...

Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15%<br />Cabernet, Nebbiolo, Croatina and Sangiovese.<br />Harvest date: from mid-September<br />Yield per hectare (grapes): about 80 q. of which 15% - 30% are selected<br />to produce Recioto, Amarone or Rosso del Bepi<br />Colour: fairly deep garnet red<br />To the nose: intense aroma, delicate scent of almonds<br />bitter almonds with a cherry aftertaste.<br />In the mouth: powerful, warm, harmonious, long lasting, spicy,<br />goudron.<br /><br />The grapes, carefully selected at the time of harvest, are taken to the fruit cellar and immediately left to rest in wooden boxes and on racks.<br />and on racks. It is important to arrange the resting grapes properly so that the drying process can take place in the best and completely natural way.<br />natural way. The first signs of noble rot appear at the end of November/beginning of December and develop more in January.<br />January. Towards the end of January, the grapes are crushed and, after about 20 days of maceration, alcoholic fermentation begins.<br />fermentation by indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which the grapes are drawn off and the future Amarone<br />is placed in small to medium-sized Slavonian oak barrels, where it matures for seven years. During this period<br />other alcoholic fermentations take place, resulting in a dry wine of extraordinary structure and complexity.<br />
Price €1,202.40
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