A full-bodied, well-structured red wine, made only from Montepulciano grapes, it is aged in traditional oak barrels for a year before being released for consumption. It<br />combines the typical morello cherry aromas of Rosso Conero with an important but pleasantly soft structure. If well stored, it is a wine for long ageing.<br /><br />Type of wine: mature red.<br />Area of origin: Rosso Conero DOC zone.<br />Soil: medium texture, rich in limestone.<br />Grapes: Montepulciano.<br />Yield per hectare: 100 q<br />Processing: grapes harvested when fully ripe, destemming and crushing of the grapes, fermentation with maceration for 8-10 days on the skins, racking and malolactic<br />fermentation.<br />Ageing: maturation for 12 months in casks and about 6 months in bottles.<br />Colour: intense ruby red. Bouquet: complex, ample, intense and persistent. Rich in hints of ripe fruit, plum, morello cherry and jam. Taste: soft and warm with pronounced,<br />elegant and pleasant tannins.<br />Consumption: if well stored, it can age 4 - 6 years.<br />Food pairing: suitable with red meats, game and mature cheeses.<br />Serving temperature: 18° C<br />

The selection of the best grapes and the deliberately low yield in the vineyard give this wine a great structure. It matures from one to two years in small oak barrels and<br />almost as many years in the bottle before being released for consumption. The important character of the wine and the morello cherry aromas typical of Rosso Conero blend<br />harmoniously with those of the wood. Suitable for long ageing.<br /><br />Type of wine: red wine for ageing.<br />Area of origin: Rosso Conero DOC zone.<br />Soil: medium texture, rich in limestone.<br />Grapes: Montepulciano.<br />Yield per hectare: 60 q<br />Processing: destemming and crushing of the grapes, fermentation with maceration on the skins for 12-15 days, racking and malolactic fermentation.<br />Ageing: maturation for 12/18 months in barriques and more than 24 months in bottles.<br />Colour: intense ruby red tending to garnet.<br />Bouquet: intense, complex, with hints of ripe fruit on which marasca cherry prevails and delicate notes of spices.<br />Taste: soft, warm, rich in noble tannins and persistent.<br />Consumption: if well stored, it can age up to 10 years or more, in the best vintages.<br />Serving suggestions: ideal with grilled meats, game and mature cheeses.<br />Serving temperature: 18° C<br />

Toscana Rosso 'LA QUINTA' 2019<br />Appellation: Toscana Rosso IGT<br />Vintage: 2019<br />Variety: 100% Sangiovese<br />Vineyard area: 3,5 ha<br />Age of vines: from 7 to 12 years old<br />Altitude: 400 mt a.s.l.<br />Exposure: South-East<br />Soil: medium mixture rich in skeleton<br />Type of training system: spurred cordon with a density of 6,600 vines per hectare<br />Yield per hectare: 50 quintals/ha<br />Fermentation: 7 days of alcoholic fermentation in steel vats, and 12 days of contact with the skins<br />Ageing: 12 months in 700 l tonneaux and 2,500 l large wood<br />2,500 l, followed by a period in cement.<br />Alcohol %: 14,00 % vol.<br />Total Acidity: 5.95 g/l<br />Production: 10,000 bottles<br />

Brunello di Montalcino 'GIODO' 2017<br />Denomination: Brunello di Montalcino DOCG<br />Vintage: 2017<br />Variety: 100% Sangiovese<br />Vineyard surface: 2.5 ha<br />Age of vines: 20 years<br />Altitude: 300 mt a.s.l.<br />Exposure: South-East<br />Soil: Medium mixture rich in skeleton<br />Type of training system: Spurred cordon with a density of 6,600 plants<br />per hectare<br />Yield per hectare: 50 quintals/ha<br />Fermentation: 9 days of alcoholic fermentation in steel vats and and 20 days of contact with the skins<br />Maturation and ageing: Approximately 30 months in 500 and 700 l tonneaux and 2,500 l large wooden wood of 2,500 l, followed by a period in cement<br />followed by passage in cement and 18 months in the bottle<br />Alcohol %: 14,00% vol.<br />Total Acidity: 6.00 g/l<br />Production: 12,000 bottles<br />

TYPE: Molise DOC Aglianico Riserva - ' Contado '.<br />PRODUCTION AREA: vineyard Contrada Camarda ( Pesaro ). Altitude 200 mt. Southeast exposure<br />VINE: Aglianico 100%.<br />TYPE OF SOIL: calcareous clay.<br />AGE OF THE VINEYARDS: average age 22 years.<br />VINIFICATION: in small steel fermenters with long maceration.<br />VINEYARD SYSTEM: espalier.<br />COLOUR: ruby red with garnet reflections.<br />BOUQUET: wide and intense bouquet with hints of ripe fruit.<br />PAIRINGS: goes well with savoury food, hearty first courses, game, meat and mature cheeses, also with vegetarian dishes such as stewed vegetables, legumes, baked<br />vegetable dishes such as aubergine parmigiana or vegetable soufflé.<br />TASTE: Soft and velvety in the mouth, very harmonious with good body, rightly tannic with a black cherry aftertaste.<br /><br />TASTING NOTES: Aglianico is an ancient vine, probably originating in Greece and introduced in Italy around the 7th-6th century BC. There are no certainties about the<br />origins of the name, which could be traced back to the ancient city of Elea (Eleanico), on the Tyrrhenian coast of Campania, or be more simply a mispronunciation of the<br />word Hellenico (for its Greek origin). The original name (Elleanico or Hellenico) became Aglianico during the Aragonese domination in the 15th century, due to the double L<br />pronounced gli in Spanish phonetic usage.Aglianico Contado Riserva Di Majo Norante: the ancient culture of the vine-dressing man combined with modernity and the future.<br /><br />DESCRIPTION: Di Majo Norante produces its wines exclusively from the 123 hectares of the ancient feud of the Marquis Norante di Santa Cristina. In Molise, wine has a<br />tradition that goes back to the Samnites and the Romans, who introduced the cultivation of the vine. The production methods are those handed down from one generation to<br />the next in the southern Apennines, always linked to the values of the peasant world. Di Majo Norante has sacrificed productivity and standardisation of taste in the constant<br />pursuit of quality and typicality, in the conviction that southern vines are better suited to the soil and climatic conditions of the Molise countryside. The predisposition to<br />select clones of indigenous southern vines through the study of their adaptability to the soil is at the origin of all Di Majo Norante wines. Grapes of ancient vines such as<br />Aglianico, Montepulciano, Sangiovese and Tintilia for the production of red wines, Falanghina and Greco for the production of white wines; Moscato reale for the sweet<br />passito. With regard to the cultivation of the grapes, the main aim is to maintain the biodiversity of the vineyards. Biodiversity is defined as the totality of all forms of life<br />present: plants, animals and micro-organisms. For this reason, the rules of organic farming have been followed for many years. All the vineyards are left with natural grassing<br />and spontaneous flowering to ensure the healthiness of the soil, guaranteeing the presence of the necessary micro-organisms and insects that are antagonists to many<br />parasites. Production is kept low to obtain the highest quality of grapes; thanks to the thinning out of the bunches, only the most beautiful, ripe and healthy ones reach the<br />harvest.<br /><br />AGEING: The wine is aged for about three years, one of which in barriques and tonneaux.<br />

Description follows

ALGHERO CABERNET RISERVA DOC<br />MARCHESE DI VILLAMARINA<br /><br />Grapes: Cabernet Sauvignon 100%.<br />Origin: Alghero<br />Average age of vines: 11 years<br />Vinification: Pre-fermentation maceration at 10°C for 24 hours;<br />fermentation at controlled temperature 18 months<br />Ageing: 50% in new French barriques, 50% in second passage barriques; followed by 12 months of refinement in the bottle<br />Malolactic fermentation: Yes<br />Alcohol content: 13.5 %.<br />Total acidity: 5.7 g/l<br /><br />One of the great Italian reds, a reference point among pure Cabernet Sauvignons and the pride of the Sella &amp; Mosca project. It comes from Cabernet Sauvignon grapes<br />grown on strong soils of ferrous clay, combined by an ancient geological chaos with sand of aeolian nature. A terroir that influences and shapes the variety in a<br />Mediterranean key, making the wine unique and seductive. After harvesting, the grapes ferment with long maceration on the skins, then the wine is placed to mature in<br />barriques for about 18 months. After bottling, it rests in the cellar for a further 12 months. A decisive ruby colour with violet streaks, it is enveloped by ample perfumes of<br />great intensity, defined by notes of morello cherry and blackcurrant, tobacco and spices. The sip, rhythmic and silky, has specific weight and structure that the good acidity<br />maintains in formidable balance. The finish is warm and seductive, with a very long persistence.<br />

2016<br />As is often the case in recent years, the winter of 2016 was characterised by unusually warm weather with heavy rainfall in February. Budding arrived on time in the last<br />week of March. The abundance of water in the soil and the warm weather in April favoured rapid and normal vegetative growth of the vines. In May, temperatures returned to<br />normal, slowing growth slightly and leading to flowering in the last week of May in dry, sunny weather, perfect for good fruit set. Summer temperatures were normal with very<br />little rain causing considerable water stress towards the end of the ripening phase. The usual mid-August storms were also absent, prolonging the water stress throughout<br />the early part of the harvest. Fortunately, the remarkably cool temperatures during the night allowed the vines to recover from the heat of the day. Maturation proceeded<br />smoothly with excellent phenolic potential and a balanced sugar/acid ratio. The harvest began on 24 August with the youngest vines. In September, the few rainfalls provided<br />the soil with sufficient water to complete the harvest in practically perfect conditions. The older vines of the 'Masseto centrale' benefited from this situation, continuing their<br />ripening until the third week of September. The last plots were harvested on 20 September.<br />TASTING NOTES: 2016 was a textbook year for Masseto, with a typically Tuscan coastal climate that saw a dry and sunny growing season, with plenty of sunshine and<br />just the right amount of rain for perfect ripeness. The 2016 has a particularly intense young colour, and on the nose the intense aroma of ripe dark fruit blends with subtle<br />notes of cocoa and spices. On the palate, the rich, dense structure of ripe, silky tannins is balanced by a sensual, vibrant fruit note and lively acidity that keeps the long<br />finish clean and full-bodied.<br />

Comment: Terre, a classic Bordeaux blend, follows in the footsteps of its 'big brother' San Leonardo, born of the same terroire, expressing great freshness and balance.<br />Grape varieties: 50% Cabernet Sauvignon, 40% Merlot, 10% Carmenère.<br />Vinification: Spontaneous fermentation in small cement vats for about 15/18 days with several daily pump-overs and délestage.<br />Maturation: 80% in cement vats and 20% in French oak barriques.<br />Ageing time: 5 years and more.<br />

Moratel is a blend of four red grapes that we grow in two very distinct areas, both in terms of soil and climate. Lagrein is located in Pressano, while Teroldego, Merlot and<br />Cabernet grow in the vineyards in Valle dei Laghi.<br /><br />PRODUCTION AREA<br />The Lagrein vineyard is cultivated with a pergola system with a western exposure. It is the same vineyard that produces the grapes for our Pletter reserve, but in this case<br />the<br />However, in this case the vines are younger, with an average age of about 20 years. The climate is continental and the soil is composed of a sedimentary rock type<br />consisting of limestone and compact sandstone known as the Werfen strata. The Valle dei Laghi, on the other hand, has a Mediterranean climate and from here, with vines<br />trained using the guyot system, we harvest Teroldego,<br />Merlot and Cabernet. The soils are of morainic origin and in the case of Merlot, which grows in the Pivier vineyard, there is a substantial amount of clay and silt.<br /><br />WINEMAKING<br />The hand-picked grapes are destemmed and the grapes, left whole, ferment in stainless steel tanks. Maceration lasts about 10 days for Lagrein and Teroldego and about<br />20 days for Merlot and Cabernet. Once fermentation is complete, the wine is aged in barriques for about 12 months and only then is the cuvée between the different wines<br />made. In order to<br />In order to safeguard the freshness and fruity characteristics of the wine, the barrels used are exclusively used. After bottling, Moratel is left to mature for at least six<br />months in the bottle before release.<br /><br />VINEYARDS OF THE DOLOMITES IGT<br /><br />Grapes: Lagrein, Teroldego, Merlot, Cabernet<br />Vineyards: Pressano and Valle dei Laghi<br />Soil: In Pressano, soils consisting of limestone and compacted<br />in Pressano; in Valle dei Laghi of morainic origin.<br />Vinification: fermentation in stainless steel tanks and ageing in used barriques<br />

Solaia Toscana IGT 2018<br /><br />Climate: The 2018 season in Chianti Classico opened with a rather regular winter in terms of both temperatures and rainfall; despite these climatic conditions, the vineyards<br />began their budding activity a week earlier than the historical average for the area. The spring period, and in particular May, was characterised by frequent rainfall and slightly<br />lower than usual temperatures, while June and July were dry and fairly warm, without ever experiencing extreme conditions. A few rainfalls in August and a dry and windy<br />period in September and October allowed the grapes to ripen in an ideal manner, guaranteeing a good sugar content and excellent polyphenolic ripening. The harvest began<br />in the last days of September with the Cabernet Franc, continued with the Sangiovese and concluded with the Cabernet Sauvignon on 10 October.<br /><br />Total annual rainfall: 845.9 mm<br /><br />Average temperature 1 April - 12 October: 20.4 °C<br /><br />Rainfall 1 April - 12 October: 286 mm<br /><br />Vinification: Great care was taken, both in the vineyard during harvest and in the cellar, where the grapes were destemmed and the berries, carefully selected at the sorting<br />table, were transferred after pressing by gravity into the tanks. It is essential that only the perfect grapes reach the 60 hl truncated cone vinification tanks. During<br />fermentation and maceration, great care was taken to maintain the correct balance between the fruit and the quality of the tannins in order to express to the full the<br />sweetness, fragrance, identity and character of Solaia. Immediately after racking, malolactic fermentation began in barriques, enhancing the complexity and pleasantness of<br />the wine. The ageing process took place in new French oak barrels for about 18 months. After an initial period in separate lots, these were blended to complete the<br />maturation in wood.<br />Historical data<br /><br />Solaia is a vineyard of about 20 hectares (12 acres) facing southwest between 350 and 400 meters (1,500 and 1,300 feet) above sea level on a rocky limestone soil with<br />alberese and galestro rocks, located at Tenuta Tignanello. The Antinori family produced this wine for the first time with the 1978 vintage; the initial blend was 80% Cabernet<br />Sauvignon and 20% Cabernet Franc, which was repeated in 1979. In subsequent vintages, 20% Sangiovese was introduced, and some corrections were made to the ratio of<br />Cabernet Sauvignon to Cabernet Franc, leading to the current composition. Solaia is produced only in exceptional vintages and was not made in 1980, 1981, 1983, 1984 and<br />1992.<br /><br />Tasting notes: Solaia 2018 has an intense ruby red colour. On the nose the intense notes of ripe dark fruit, in particular blueberry and blackcurrant, combine with pleasant<br />hints of dried flowers and lavender, accompanied by delicate spicy sensations of white pepper and balsamic hints of mint and eucalyptus. Sweet and well-integrated aromas<br />of white chocolate, candyfloss and dried fruit complete the rich bouquet. On the palate it is enveloping and creamy: the tannins, soft and silky, give a long, persistent and<br />very elegant finish, with an aftertaste reminiscent of liquorice and recalling the floral and spicy notes perceived on the nose.<br />

Dolcetto d'Alba DOC<br />Denomination: Dolcetto d'Alba doc<br />Grape variety: Dolcetto<br />Bottles produced: 10,000 / 15,000<br /><br />Average age: from 20 to 40 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: various, mainly north, north-east<br /><br />Vinification: maceration on the skins in a rotary fermentor at controlled temperature for 2 to 3 days, maturation in steel for 10 months<br />Colour: deep purple red<br />Bouquet: elegant scents of violets and small red fruits<br />Taste: dry, soft, hinted at but soft tannins. Intense flavour of red fruits<br />Serving suggestions: ideal as an aperitif, starters, white meats, sandwiches, pizza.<br />