The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.
The grapes were hand harvested, de-stemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity.
Straw yellow and bright in the glass, this wine is ripe and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a weighty mouth-feel and long finish.
The entire estate covers 110 hectares in the heart of the commune of Rovereto in Gavi, of which 40 are under vine. Two single vineyard wines are produced, both of which are unoaked so the character of each vineyard shines through.
Lugarara is a single vineyard at around 300 metres above sea level. Soils are grey marl with loose, sandy topsoil.
The grapes (100% Cortese) were handpicked in the last week of September. Upon arrival at the winery, they were gently pressed, then cool fermented in temperature-controlled stainless steel tanks. Unoaked, the wine was bottled in the spring following the harvest.
Straw-yellow with a greenish hue. The wine‘s pronounced aromas of stone fruit and lime peel are followed by a subtle yet persistent bouquet of green apples. The palate is well balanced with a fresh acidity and good structure. Pleasant almond notes linger on the finish.
All of Allegrini’s impeccable wines are produced from estate-grown fruit from their 90 hectares of vineyard in the communes of Sant’ Ambrogio and Fumane. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.
Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines.
The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The vines are 32 years old on average.
The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.
Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and fresh and with age it takes on a fuller, rounder character.
The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit.
The grapes are harvested very ripe, gently pressed and immediately cooled to preserve their aromas. A slow fermentation takes place at 18°c, avoiding any skin contact. The wine is then aged in stainless steel containers.
Characterful aromas with slight hints of flint, ripe peach and pear. The wine is full-bodied and rich, with excellent balance.
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit.
The grapes were hand harvested, de-stemmed, crushed and pumped to stainless steel tanks purpose built for fermenting red wine. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. Malolactic fermentation took place in stainless steel tank in which the wine was held until bottling.
A lively, youthful ruby wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.
Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives.
Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over a decade of vintages, they are now getting access to some of Salento’s best grapes.
The Negroamaro grapes for this wine are grown in an 11 hectare vineyard, in the heart of Salice Salentino. An old vineyard, it is dry farmed and trained on trellises to prevent the sensitive grapes suffering from sunburn.
On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under stelvin closure.
Deep ruby in the glass. Aromas begin with crushed berries, black cherries and spices followed by a light floral note. The exuberant palate is full and rich with lingering spice on the finish.
The vineyards are located at Sommacampagna, a commune situated to the south-east of Lake Garda.
65% Corvina, 30% Rondinella and 5% Sangiovese.
Gentle crushing and destemming, and a brief cold maceration of the grapes prior to fermentation. This is followed by a long, delicate fermentation (with skin contact) in temperature-controlled stainless steel tanks.
Brilliant ruby red in appearance, the nose is delicately fruity and fragrant, with notes of cherries, strawberries, raspberries and redcurrants as well as hints of spices – cinnamon, cloves, black pepper. The palate is dry and rounded, with crunchy red fruits lightly spicy, with a well-balanced, fresh and easy-drinking style.
100% Glera grape (aka Prosecco) from the province of Treviso.
Made using the charmat or tank method – a quicker process than the méthode traditionelle to enhance the light, fresh nature of the wine. The first fermentation takes place in temperature-controlled stainless steel vats. Afterwards additional unfermented juice and yeasts are added to set off the second fermentation to give the wine the sparkle. The wine is then filtered and bottled under pressure.
Pale straw in appearance with green hints and a fine mousse the nose is fresh and zesty with apple and citrus aromas. The palate is dry with elegant fruit and good balancing acidity.
The Tommasi family have been making wine since 1902 and today the 4th generation are in charge.
From grandfather Giacomo’s tiny vineyard, the Tommasi estate has grown steadily over the course of years and today owns vineyards and estates in several different Italian regions.
Their Lugana is from the “Le Fornaci” vineyard in the San Martino estate just to the south of Lake Garda.
Made from 100% Trebbiano di Lugana, the wine is fermented in temperature controlled stainless steel vats followed by 5 months ageing also in steel.
Pale straw in colour, the nose is clea, fresh and spicy, highlighted by delicious hints of tropical fruit. The palate is medium-bodied, dry and elegant with a long, clean, crisp finish. A perfect aperitif or ideal with simple seafood.
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