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.
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.
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.
Glera grapes for this excellent Prosecco are grown on 12 hectares of vineyards in Asolo.
Asolo, Valdobbiadene and Conegliano are the three areas that produce DOCG Prosecco.
The fruit was picked relatively late and cool fermented in order to preserve the delicate aromatics of the grape. Both the first and second fermentation take place in temperature controlled stainless steel tanks. The ‘spumante’ style of Prosecco is fully sparkling, with more carbon dioxide retained at bottling. Due to the quality of the fruit, lower levels of residual sugar are present than is usual with Prosecco, so the wine is drier and more drinkable as a result. This is reflected on the label, which states ‘Extra Dry’.
Pale in the glass with a fine, persistent mousse, the nose of this Asolo Spumante is soft, scented and grapey. The palate has flavours of green apples with delicious lightness and a long lasting mousse. Perfect as an aperitif.
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.
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.
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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