Established in 1875 by Vito Curatolo Arini, the winery is now run by the fifth generation of Curatolos, making it the oldest family-owned Marsala producing business.
Their stunning label was designed by Ernesto Basile, a famous architect in Palermo in the latter part of the 19th century and is very much in the art deco style.
Temperature controlled slow fermentation at 20-25°C. The base wine is 12% in alcohol and has a minimum residual sugar level of 20 grams per litre. Alcohol, mistella (fresh grape must with added alcohol) and mosto cotto (concentrated fresh grape must which is traditionally “cooked” until it reduces to a third of its initial volume) are then added to the base wine, giving it a final alcohol content of 18%, the desired sugar level and the traditional flavour. The wine is then aged for over five years (minimum two years by law) in 150 hectolitre Slovenian oak casks.
Dark amber in colour, with aromas of dried figs, sultanas and caramel. This wine is round and soft on the palate with fresh notes of dried fruit, nuts and honeysuckle with a pleasant, sweet and clean finish.
The vineyards are located in the Irpinian hills of Campania, potentially one of Italy’s most exciting wine producing areas. Despite being so far south, there are large differences here between day and night temperatures, making this one of the latest regions in Italy to harvest.
The vineyards are situated 450-550 metres above sea level, and are always subject to a cool breeze that blows off the Bay of Naples. This same breeze has, over the centuries, blown volcanic ash from Vesuvius inland to give the soil here a poor, volcanic character. Indeed, the name Vesevo is the old name for Vesuvius.
100% Greco. The flavours obtained in the vineyard look to be preserved in the winery. The must is chilled immediately and fermented at 13-14°C rather than the higher fermentation temperatures (18-20°C) prevalent in Italy. The wine remains in stainless steel tank until bottling, sees no oak and does not undergo malolactic fermentation. This results in much purer flavours being captured in the wine.
Lemon-gold in colour with an intense, aromatic perfume of ripe pears with a honeyed, almond note. On the palate, this wine has stone fruit flavours of yellow peaches, a crisp, mineral character, a mouth-filling body and good length on the finish.
Michele Reverdito set up the family estate in La Mora in 2000 and currently has 40 ha of which 20 ha are under vines.
The Butti site is west facing and is planted with Barbera vines of some 20 years of age.
Deep ruby red in colour, the nose is warm and lifted with notes of red fruit jam and hints of leather and spice . The palate is elegant and aromatic with a good tannic structure and a long, clean finish.
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.
Lena di Mezzo is an entirely terraced estate of 17.8 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils. The vineyard is 250 – 350 metres above sea level.
The grapes are picked around the first ten days of October and are left to dry in crates. Gentle crushing and destemming, followed by temperature-controlled fermentation in stainless steel vats with daily punching down of the cap of skins allows for the delicate extraction of colour and tannins. After the first fermentation is completed, the skins of the grapes that have been pressed to make Amarone are added towards the end of winter, setting off a second, slow fermentation.
Following this second fermentation and the malolactic fermentation in stainless steel, the wine is put into 30-hecto litre (3,000 litre) French oak casks for at least 18 months before bottling.
Deep ruby red in colour, the nose is of cherries, plums, liquorice, pepper and cinnamon. The palate is dry and full with good fruit and well balanced with soft tannins. A powerful but elegant wine.
Founded in 1880, the Franz Haas winery is a family-owned property that has passed from father to first-born son, Franz Haas. Today, Franz Haas is the seventh generation to grow grapes on this beautiful estate, nestled at the foothills of the Alps. He continues to focus on the grape varieties which best express the wonderful character, varied microclimates and unique terroir of the Alto Adige.
The grapes for this wine were grown in hillside vineyards (750-900m above sea level) on the mid-slopes around the village of Montagna. The soil is very rich and deep, with a high content of silt and clay due to the erosion of the mountain slopes above. These vineyards, which were “experimental” when Franz first planted them because of a law prohibiting plantings at such an altitude, are now legal since the law changed in 2010. Franz feels that the lower yields and longer growing season at such altitudes gives wines with greater complexity and intensity.
Fermentation took place in temperature controlled stainless steel tanks, followed by large oak casks, with no skin contact. The wine was left for a prolonged period on its lees to acquire fuller body and complexity. Maturation took place in stainless steel tanks followed by three to four months bottle ageing.
Pale straw-yellow in colour, with a fragrant floral bouquet with notes of sage, hay, almonds and sandalwood. After some time in the bottle, notes of honey develop. On the palate this wine is fresh and full-bodied with great finesse and elegance.
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.
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