A 15 day maceration period with regular pumping over ensures maximum extraction of colour and fruit. The alcoholic fermentation is temperature controlled between 28-30° C followed by the malolactic fermentation in December. The wine then undergoes 12 months ageing in a combination of large (3,000 litre) Austrian oak barrels and 500 litre French (Allier) oak casks. This mix of woods adds complexity and added character to the finished wine.
The final blend is put together in stainless steel vats prior to bottling and a further ageing period in bottle.
Intense ruby red in the glass with purple notes, the nose is full and fragrant with masses of ripe red fruit, vanilla and spices. The palate is dry with a flinty core, round and full. The tannins are soft and well integrated with lovely balancing acidity. The finish is long with hints of tobacco and dried fruit.
The Pieropan family has been producing wines in Soave since the 1860s. Indeed, they were the first to bottle a wine with the name Soave on the label, in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first to make a single vineyard wine, Calvarino, in 1971. Nino’s two sons, Andrea and Dario, now work with him running the estate.
The soil is clay-basalt and volcanic in origin. Yields are low and the vines south facing. No pesticides or chemicals are used. With the recent changes to DOC law this wine can now be closed under screwcap and labelled as Soave Classico.
The grapes, 85% Garganega & 15% Trebbiano di Soave, were hand picked over several passes in the vineyard and then pressed and the juice separated from the skins. The must settled and clarified before a slow fermentation in temperature controlled cement vats at 20ºC. The wine was aged in stainless steel tanks until bottling under stelvin closure in the spring.
A fresh and expressive Soave, with classic white flower, almond blossom and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.
This olive oil is made from old olive trees grown in the Valpantena valley situated north east of Verona. The cool breezes that blow off the foothills of the Dolomites are funnelled down this valley and make it ideal for the cultivation of vines and olives. The proximity of Lake Garda ensures the viability of oil production at this northerly latitude in Italy.
On arrival at the ‘frantoio’ (mill), the olives (Grignano & Favarol varieties) were crushed by modern continuous, stainless steel presses. The paste and resulting oil were both protected from oxygen in order to maintain the delicacy and freshness of flavour in the olives. The oil was held in stainless steel tanks until bottling.
Golden-green in colour with a light, delicate perfume of fresh grass and ripe olives. This oil is light and delicate, with a fresh, grassy taste, medium body and a smooth, ripe finish. The Veneto oil doesn’t have the more aggressive style of the oils from further south in Italy and is excellent for drizzling over more delicate dishes.
Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit bought in from outside their own vineyards. Since 2008, they have been renting an estate called Tenuta di Naiano, which is situated east of Verona close to Lake Garda. This gives them the same control over the vineyards as they have with the Allegrini wines.
The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils.
This wine was made using a traditional Veronese practice known as “ripasso”. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks for nine days with daily pumping over. Second fermentation was on the pomace from amarone in February. This re-fermentation gives the wine more body and depth. It was then matured on yeast lees for 11 months in large Slovenian oak barrels prior to bottling where it remained for two months before release.
Deep ruby red colour with good concentration. Plump red fruit combines well with sweet spices, giving way to delicately spiced herbs. Full and satisfying, with excellent structure and vibrant acidity that create a harmonious balance for a wine that is both smooth and vivacious on the palate.
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.
Argiano’s vineyards are at a height of 300 metres above sea level which makes for cooler growing conditions, especially at night. This in turn leads to a longer growing period giving wines with more elegance and freshness.
Rosso di Montalcino is made from 100% Sangiovese grapes. The grapes are vinified in stainless steel tanks with the must fermenting in contact with the skins for about two to three weeks. It is then aged in a mixture of year old French oak barriques and larger Slavonian oak barrels for 9 months.
Deep ruby red in colour with a nose of red berries. It is medium bodied with a good concentration on the mid-palate. Elegant in the mouth, it is well balanced with tempting flavours of red berries, violets, menthol and earthiness. A generous wine with smooth, velvety tannins.
Argiano’s oenologist describes the Rosso di Montalcino as “fresh, vivacious and full of generous fruity flavours.”
The secret of the success of the Ca’ dei Frati property is the Dal Cero family’s outstanding vineyards. Back in 1987 they had 12 hectares of vineyard, but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 100 hectares. Their investment in their model winery has meant that the increase in quantity has been matched by an increase in quality, and today they are undoubtedly the best producer in Lugana.
The must for the Lugana (100% Turbiana) was fermented in temperature-controlled stainless steel tanks and unoaked to maximise its fresh fruit character. The wine remained on the lees in stainless steel tanks for six months before bottling.
Light yellow in colour with a concentrated but fresh perfume of white flowers, peaches and ripe lemons. On the palate it has excellent depth and balance, with lovely richness and a crisp, lively finish.
The four Cesconi brothers have transformed their family estate in the past decade. Whereas the family previously sold all their fruit to the co-op at Lavis, today they are making some of Italy’s most exciting wines.
The brothers now have 21 hectares of vineyard in and around the village of Pressano situated at an altitude of about 300 metres. All their vineyards are now managed organically. All of Cesconi’s white wines, and the Moratel, are now sealed under stelvin – yet another sign of this family’s forward looking vision.
A blend of 40% Merlot, 40% Lagrein, 10% Cabernet Sauvignon & 10% Teroldego.
Fermentation took place in temperature controlled stainless steel vats with two weeks maceration. The wine was then transferred into 225 litre French oak barrels (of which 20-30% was new oak) for 10 months ageing.
Youthful violet notes shine through this ruby coloured wine. The nose offers considerable aromatic complexity, with aromas of wild cherry, raspberry and blackcurrant. The palate is supple and pleasing while presenting a firm tannic backbone typical to clay soils.
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations. All of Allegrini’s impeccable wines are produced from estate-grown fruit from these vineyards. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.
Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous.
Allegrini use the modern version of the traditional “ripasso” technique for Palazzo della Torre, drying a proportion of the grapes in the ‘Terre di Fumane’ drying centre, to intensify the character of this vineyard. The grapes to be dried were hand picked at the beginning of September, whereas those to be vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, was blended together for two months, then aged for a further seven months in bottle.
Ruby red in colour, this wine has enticing aromas of cherry with dark chocolate notes. In texture, it is velvety, well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity. This wine has the potential to age for at least 10 years.
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