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  • Brand: Ca' Viola
  • Brand: Il Poggione
  • Brand: Pierluigi Zampaglione
4.9 42

Fiano 'Don Chisciotte' Pierluigi Zampaglione 2018

Don Chisciotte Zampaglione is made from Fiano grapes, from vineyards cultivated at an altitude of about 800 metres on clay and volcanic soils. Healthy grapes, only copper and sulphur are used in the vineyard, which are harvested when fully ripe.

After destemming and crushing the bunches, spontaneous fermentation starts in steel containers, with maceration on the skins for about 10 days. The liquid matures a few months in steel before bottling. The Don Chisciotte fills the glass with its golden robe.

From the first smell, it alternates notes such as lime zest, chestnut and white flowers with hints of flint. 

It is a wine that plays on finesse and flavour, giving it depth without weighing it down. It is very agile thanks to its refined saline texture.

€18.00 Price
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4.9 42

Barolo Sottocastello di Novello 2012 Ca' Viola

Barolo Sottocastello di Novello Ca' Viola is made from Nebbiolo grapes grown on 2.3 hectares in Novello, in the Sottocastello cru. Here the vines grow at an altitude of 470 metres on calcareous and clayey soil of a sandy matrix and are fed with natural manure and green manure, without synthetic chemical products. In the cellar, spontaneous fermentation takes place for 35 days and the wine is aged in large casks for 36 months. It is an important wine, elegant and austere, with a luminous garnet colour and deep aromas of underbrush and spices. On the palate it is energetic and slender, structured and decisive, with thick and persistent tannins and final aromatic suggestions of tobacco and chocolate. A Barolo with great personality, capable of resting in the cellar for many many years.

€69.00 Price
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4.9 42

Il Poggione Brunello di Montalcino Riserva Paganelli 2010

Il Poggione's Brunello di Montalcino Riserva Vigna Paganelli is made from 100% Sangiovese grapes. Il Poggione cultivates the grapes that give life to this label within the I Paganelli vineyard, planted in 1964.

Once the grapes have been selected during the harvesting phase, they are vinified in steel, with submerged caps for 20 days, fermenting in steel thanks to the presence of indigenous yeasts, at a controlled temperature, also carrying out malolactic fermentation. The wine is then aged for 48 months in 30 and 50 hectolitre French oak barrels and then, after bottling, for a long period directly in glass.

€136.00 Price
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