Marfuga Umbria D.O.P. Colli Assisi-Spoleto Italian extra virgin olive oli is extracted from olives harvested by hand in the olive groves between Assisi and Spoleto, in the heart of Umbria, where the conditions are particularly suitable for the cultivation of olive trees.
Emidio Pepe's Trebbiano d'Abruzzo is a small oenological gem that exhibits variety and breadth, qualities that make this wine a unique example of biodynamic viticulture. The land at the foot of the Gran Sasso is something special: the significant temperature range between day and night stresses the grapes enough to make them release intense and unique aromas, and the proximity to the Adriatic Sea brings that mineral and savoury tone making the drinking experience satisfying and memorable. Scents, salinity and freshness are the three main characteristics of Emidio Pepe's Trebbiano d'Abruzzo, who wanted and was able to transfer biodynamic agriculture to his vineyards, combining the experience of the great producer that he is with modern production techniques.
Pepe Montepulciano d'Abruzzo is produced with pure grapes of the homonymous variety, coming from 30 years old vines standing on clayey and medium texture soil. In the vineyard are scrupulously followed the dictates of organic farming integrating them with some biodynamic practices, although the idea of grapes and healthy soil was already rooted in Emidio's mentality.
In the winery, manual destemming of the grapes and spontaneous alcoholic fermentation in vitrified cement tanks followed by bottling and decanting by hand without filtration. The liquid ages 24 months in cement tanks.
The Brunello di Montalcino Riserva Gli Angeli La Gerla 2007 comes from 25 year old vines located at 300 metres above sea level and trained on the spurred cordon system. Production is limited to very few bunches per vine (50 Qli/ha), the grapes are harvested by hand and the bunches are selected. Vinification takes place with soft pressing of the bunches, temperature control during fermentation (30°C), micro-oxygenation and maceration (15) days, 2 racking per year. It has a beautiful bright garnet red colour. On the nose, tertiary hints of wet earth, mushrooms and graphite are the intense prelude to the sweet succession of currants, jam and dried petals. The taste is balanced and elegant, savoury, warm, with a persistent finish in which very pleasant trails of mint and liquorice alterna
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.
Romano Dal Forno's Amarone Monte Lodoletta is made from the grapes traditionally grown in this wonderful hilly area: Corvina, Rondinella and Molinara. The harvest is carried out with a selection in the vineyard of perfectly ripe and healthy bunches. The grapes are placed in the drying room to dry for about 4 months, so that they lose water and concentrate the aromas and sugars. The wine matures for at least 60 months in barriques before being bottled. It has a dark ruby red colour; on the nose it expresses elegance, with aromas of ripe red fruit, cherry, plum, liquorice root, soft spices, notes of bitter cocoa and chocolate. The sip is warm and enveloping, with dense, persistent aromas and smooth tannins. The finish is long and harmonious, a real fairytale!
Far from the frenetic logic of the market, this Amarone della Valpolicella Classico Giuseppe Quintarelli is a true piece of Amarone history. Seven years of refinement in wood, careful selection of the best grapes, a range of scents that is intoxicating in terms of quantity and definition: it is truly difficult to find a more exciting and noble Amarone than this. Elegance and power come together in the glass and open up in all their majesty as you enter the mouth. From the very first sip, Quintarelli's Amarone Classico is a distillation of the purest emotions, emotions that only truly great wines can arouse in the soul. A wine that has become a legend. A legend that has become a symbol of Made in Italy. But above all, a truly monumental wine....unforgettable
Farm di Felsina's Fontalloro is a legendary wine. First produced in 1983, Fontalloro represents the highest expression of Castelnuovo Berardenga's Sangiovese.
Left to mature for almost two years in small oak barrels and at least another year in the bottle, Toscana Sangiovese IGT Fontalloro is a wine of rare elegance, long and relaxed, capable of a truly uncommon longevity but at the same time already capable of expressing itself with a unique balance.
The 2018 Nicolucci Predappio Vigna del Generale Riserva shows a transparent and brilliant ruby red colour. The nose plunges into a bed of voluptuous sensations that recall the undergrowth, through scents of raspberries, blueberries, wild cherries and sloes, among whiffs of ferns, sandalwood bark and cinchona. This is followed by dark tobacco, coffee and chocolate, a memory of black rye bread and hints of graphite and iron. Flexuosity is the key to understanding the taste, caressed by silky tannins and invigorating acidity. There is a long, pseudo-caloric sensation in the finish, reminiscent of red fruit chocolate. Matures 24 months in oak casks and 3 months in the bottle.
In the Colle del Monaco vineyard, with a full south-west exposure, Falanghina vines grow at an altitude of 400 metres above sea level, on soils rich in limestone and tuff. The Ocone family has always been environmentally aware and thus decided to certify the cultivation as organic.
In the cellar, work involves a short cold maceration of the grapes, followed by their soft pressing and the start of alcoholic fermentation in vertical wooden vats, where malolactic fermentation also takes place. Refinement involves a short 4-month stay in steel.
Fineness, complexity, austerity, depth and elegance weave the fabric of this red wine, vocated by its origin to nobility. The ancient Francia vineyard covers 14 hectares, dominated by predominantly calcareous soil.
Harvesting is preceded by careful selection during the pruning phase, which allows only one bunch per shoot to be left. Once brought to the cellar, the grapes are pressed and the must obtained is subjected to long macerations that can last up to 30 days. The fermentation phase takes place in toast-free Austrian wood vats.
Maturation then begins, inside oak barrels, for a period of 48 months. A final stop in the bottle makes it ready for marketing.
