Sherazade<br />A Sicilian red wine that surprises. Ideal as an aperitif<br /><br />Denomination: Sicilia DOC Nero d'Avola<br />Grape variety: Nero d'Avola<br />Production area: Contessa Entellina vineyards, olive groves and cellars<br /><br />Sherazade 2021, bright ruby red in colour with violet reflections, presents a fruity bouquet with hints of plum and cherry, flanked by delicate spicy notes (black pepper) and<br />floral hints (violets). On the palate, the fruity notes return pleasantly; a red wine of great softness and excellent freshness. The flattering tannin rounds off this fragrant and<br />pleasant wine.<br />At the table<br /><br />Fish soups, pizza or spaghetti with tomato sauce.<br /><br />Optimal serving temperature 15 - 16°.<br /><br />Alcohol and analytical data<br />Alcohol content: 13.73<br />Total acidity: 5.9 g/l<br />pH value: 3.38<br />

Description follows

GRAPE VARIETY: Lagrein (short stalk)<br />SOIL TYPE: Alluvial soil of porphyric origin and moraine soil<br />TYPE OF GROWING: pergola, with one truss / cane<br />PLANT DENSITY: 5000 - 8500 canes /ha<br />CROPPING AGE OF THE VINE STOCKS: 25 years<br />QUALITY IMPROVING MEASURES: Thinning of 50% of the grapes in July.<br />HARVEST: First to second week of October; the grapes are harvested, placed in small plastic boxes and dried under cover until Christmas.<br />VINIFICATION: De-stemming and subsequent fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of about 10 days.<br />VINIFICATION: End of fermentation in concrete barrels and malolactic fermentation in new barriques and tonneaux. The wine is barrel-aged for at least 16 months before<br />bottling.<br />COLOUR: Almost black violet<br />AROMA: Dried forest fruits, man chocolate, leather<br />TASTE: Very warm, powerful tannins, dense and persistent, slightly bitter.<br />

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 />

Maso Romani Marzemino 2020<br />Trentino Superiore DOC<br /><br />The name derives from Attilio Romani, who in the 19th century bought the maso and vineyards from Odoardo Seeber. IlMaso, owned by the Romani Foundation, is<br />managed directly by CAVIT, which has been producing this historic cru for over twenty years. Since 2003, the vineyard has been the subject of a long phase of study with<br />the aim of proposing, evaluating and enhancing all the possible wine productions of Marzemino known today, safeguarding the productive complexity and biodiversity<br />resulting from the conservation of one of its historic vineyards. The result of this intense work was the creation of the new vineyard at Maso Romani in spring 2008.<br /><br />Production area: Maso Romani is located in Vallagarina in the renowned Marzemino dei Ziresi production area, in the municipality of Volano; the vineyard of about six<br />hectares is a single property surrounded by ancient walls, which delimit its perimeter. The characteristics of the Maso Romani cultivation environment have been carefully<br />described in the zoning study carried out by the Istituto Agrario di San Michele all'Adige. The soil was formed from fairly ancient alluvium, often terraced and colluviated.<br />The soil is fairly deep, with little skeleton and a loamy-clayey texture. The climate is temperate continental, with cold, dry winters and relatively cool, rainy summers. The<br />area has been divided into two parts: one dedicated to the 'historical vineyard' and the other to the experimental-demonstration vineyard. In the historic vineyard, the rooted<br />cuttings obtained from the buds of the best vines selected in the existing vineyard by F.E.M. (Edmund Mach Foundation) researchers were planted. In the experimental-<br />demonstrative vineyard all possible clones and biotypes of Marzemino available in Italy were compared, in different combinations with the main cultivated rootstocks.<br /><br />Grape varieties: exclusively Marzemino with very limited production per hectare. The training system is the unilateral Guyot with 5,050 vines per hectare.<br /><br />Vinification and refinement: After careful manual harvesting of the grapes in October, the must was fermented with its skins in stainless steel tanks at temperatures never<br />exceeding 26 °C. Maceration in contact with the skins during alcoholic fermentation lasted 8 days. After alcoholic fermentation, the wine remained in stainless steel for<br />about a year and after bottling was aged for 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13.00% vol. -Total acidity: 5.25 g/l -Secret extract: 32.0 g/l -Residual sugars: dry<br /><br />Organoleptic characteristics: dark ruby red, with violet nuances; on the nose it presents intense floral scents of violet and fruity notes of plum and red fruits, such as black<br />cherry. On the palate it is well-balanced, well-structured with a long, enveloping persistence of fruity and floral notes.<br />Pairings: Starters with cured meats, with pasta with game ragout and with white meat main courses, such as roast poultry and other typical Trentine dishes.<br />

SANGIOVESE E CABERNET SAUVIGNON 2020<br />Indicazione Geografica Tipica (IGT)<br /><br />THE IDEA<br />They are called BABY SUPER TUSCAN because, unlike their Senior Super Tuscan cousins, they age exclusively in steel vats, a technique that makes these wines<br />pleasant, fresh and ready to drink, characterised by fruity notes and softness of taste.<br /><br />About the wine:<br />The typical blend of Supertuscans of central Tuscany, in the heart of the historical appellations, it shows the freshness of the fruit and the floral notes of Sangiovese and also<br />the strength and structure of Cabernet Sauvignon. The ideal wine to enjoy with friends, it is the everyday perfect pairing.<br /><br />Tasting: The 2020 vintage reveals delicate hints of cherry and orange peel. Pleasant mouthfeel sensations of freshness characterise a firmly structured Baby Super Tuscan<br />with a long finish.<br />Pairing: it goes well with anything that is red in colour, it is the ideal for a happy hour, it is special and surprising paired with Pizza and Mediterranean toppings, cold cuts,<br />finger food and street food<br /><br />First vintage: 2015<br />Serving temperature: from 15 ° C to 18 ° C<br />GRAPES<br />Grape varieties: 55% Sangiovese - 45% Cabernet Sauvignon grapes grown on our estates<br />CELLAR<br />Vinification: the grapes are harvested when they reach a perfect ripeness. Fermentation at a temperature<br />of 28 ° C and maceration on the skins takes place in steel vats,<br />Aging: always in steel vats, it is characterised by very frequent and oxygenating rackings<br />Refinement: in the bottle for at least 2 months<br />

Description follows

<br />Cerasuolo d'Abruzzo Superiore Fossimatto<br />Production area: in the Del Pozzo vineyard, 120 metres above sea level with eastern exposure<br />Soil: skeletal, ferrous and clayey<br />Harvest: manual<br />Vinification: fermentation for 21 days<br />Ageing: 6 months in steel and 3 months in bottle<br />Colour: unique red<br />Bouquet: 'melodious<br />Taste: currants and raspberries<br />Alcoholic Grade: 13.5% vol<br />

<br />Montepulciano d'Abruzzo Cocca Di Casa<br />Production area: in the Del Pozzo vineyard, 120 metres above sea level with eastern exposure<br />Soil: skeletal, ferrous and clayey<br />Harvest: manual<br />Vinification: fermentation for 22 days<br />Ageing: 24 months in steel (75%), 18 months in wood (25%) and 6 months in bottle<br />Colour: full red<br />Bouquet: resinous, with hints of small red fruits and cherries<br />Taste: notes of liquorice and spices, remarkable structure<br />Alcoholic grade: 14% vol<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

Description follows