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.
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.
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.
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.
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