your ads here

advertisement

Veneto

Showing 10–18 of 18 results

  • Extra Virgin Olive Oil 2018, “Alpha Zeta”, Veneto Valpolicella, 75cl

    Extra Virgin Olive Oil 2018, “Alpha Zeta”, Veneto Valpolicella, 75cl

    OIL

    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.

     

    £16.75

  • “Moratèl” Rosso 2016, Azienda Agricola Cesconi, Vigneti delle Dolomiti, 13.5% vol, 75cl

    “Moratèl” Rosso 2016, Azienda Agricola Cesconi, Vigneti delle Dolomiti, 13.5% vol, 75cl

    IR14

    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.

     

    £21.54

  • “Palazzo della Torre” 2015, Ripasso, Allegrini, Fumane, IGT Veronese, 13.5% vol, 75cl

    “Palazzo della Torre” 2015, Ripasso, Allegrini, Fumane, IGT Veronese, 13.5% vol, 75cl

    IR07

    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.

     

    70% Corvina/Corvinone, 25% Rondinella & 5% Sangiovese.

     

    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.

    £21.96

  • Pinot Nero 2015, Franz Haas, Alto Adige, 13.5% vol, 75cl

    Pinot Nero 2015, Franz Haas, Alto Adige, 13.5% vol, 75cl

    IR49

    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.

     

    Grapes for the Pinot Nero are grown on the slopes of Pinzano and Gleno in the Montagna area and in Mazzon in the municipality of Egna. The three different vineyard sites are all south-west facing and range from 350-1,150m in altitude. Soils are extremely varied within a tiny area, ranging from clay in one vineyard to sand, limestone or gravel in a neighbouring one. Density of planting is between 8,000-12,500 vines per hectare.

     

    2015 was one of the hottest and driest vintages in recent years. Little rainfall combined with high temperatures meant yields were lower than previous years. Yet the grapes were clean and healthy resulting in a wine of good fruit purity and quality.

     

    Fermentation took place in open top vats with a long maceration and frequent punching down of the cap and many pump overs. This enabled the right extraction of colour and fragrance from the skins. Ageing took place in a mixture of small oak barriques and medium sized ‘botti’ for over a year prior to bottling, followed by five to ten months in bottle before release.

     

    The wine is ruby red in colour and the bouquet opens with notes of black cherries and raspberries, marzipan and plum jam, cloves and cinnamon, ending finally with some light earthy aromas. Fresh and lively on the palate, the wine is bolstered by elegant tannins which make it balanced and rounded.

     

    £27.90

  • Lugana 2017 “Brolettino”, Cà dei Frati, Sirmione, 13.5% vol, 75cl

    Lugana 2017 “Brolettino”, Cà dei Frati, Sirmione, 13.5% vol, 75cl

    IW21

    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.

     

    All grapes are grown in Ca’ dei Frati’s own vineyards, which are located on the south banks of Lake Garda, near the town of Sirmione. The vines from which “Brolettino” is made (100% Turbiana) were planted in 1971, on clay soils.

     

    Fermentation took place in temperature-controlled stainless steel tanks before being transferred to small 225 litre barriques for 10 months.  Malolactic fermentation was allowed to take place in a selected number of barrels. The wine was then aged in bottle for three months before release.

    Pale golden in colour, this wine opens with aromas of stone fruits and a touch of vanilla spice from the oak ageing. The palate has rich peach characters, with a creamy, honeyed texture lifted by stony minerality. Intense and concentrated through to the fresh finish.

     

     

     

     

    £28.26

  • Soave Classico “La Rocca” 2016, Leonildo Pieropan, Veneto, 13% vol, 75cl

    Soave Classico “La Rocca” 2016, Leonildo Pieropan, Veneto, 13% vol, 75cl

    IW02

    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 grapes (100% Garganega) were grown in the vineyard of `La Rocca`, which takes its name from the adjacent medieval castle and fortress (“La Rocca”) that dominate the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, Pieropan feel they get sufficient ripeness in the Garganega to make a wine solely from this variety.

     

    After gentle, whole bunch pressing, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks because Pieropan feels Garganega is too delicate for fermentation in barrique. 60% of the wine then remained in 500 litre oak casks and 40% aged in 2,000 litre `botti` or barrels for one year. The wine then stayed for four months in bottle before release.

     

    Golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. Classic La Rocca aromas of almond essence and honey lead to an elegant and beautifully balanced palate, with notes of vanilla and almond kernel, ripe apricots and exotic fruit. The long finish has a light minerally edge. Really quite “Burgundian” in style.

    £30.24

  • “A” Amarone della Valpolicella 2015, Alpha Zeta, Verona, 15% vol, 75cl

    “A” Amarone della Valpolicella 2015, Alpha Zeta, Verona, 15% vol, 75cl

    IR33

    Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large ‘botti’ and French oak barriques) for 18 months, lightly fined with egg-whites and then bottled.

     

    Deep and intense on the nose with perfumes of dried cherries and blueberries, with notes of spiced autumn fruit compote. On the palate it is powerful but modern, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.

    £30.48

  • Amarone della Valpolicella 2013 Classico, Corte dei Castaldi, Fabio Poggi, Verona, 16% vol, 75cl

    Amarone della Valpolicella 2013 Classico, Corte dei Castaldi, Fabio Poggi, Verona, 16% vol, 75cl

    IR02

    Dating from 1888, the Poggi family’s wines combines traditional wooden casks with the very latest technology. Corte dei Castaldi is made with grapes from a selection of local growers, all dried in Poggi’s barns for 4 months (appassimento) and estate bottled.

     

    Made from Corvina, Rondinella & Molinara.

     

    Very dark in appearance with a nose full of dark fruits and hints of bitter chocolate. The full and rich palate has concentrated dark fruit flavours with a twist of dark chocolate and spice on the long finish.

     

     

    £32.64

  • Amarone della Valpolicella Classico 2014, Allegrini, Fumane, 15.5% vol, 75cl

    Amarone della Valpolicella Classico 2014, Allegrini, Fumane, 15.5% vol, 75cl

    IR23

    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.

     

    The family`s southeast facing vineyards are located at 180-280 metres above sea level. The soils are varied, but mostly chalky, clayey and well-drained. The older vines are 30 years old on average.

     

    The grapes were dried at `Terre di Fumane`, a state of the art drying centre with controlled temperature and humidity.  By drying the grapes under these conditions, the development of botrytis was avoided and the integrity of the fruit preserved.  During the drying period, the grapes lost 40-45% of their original weight.  Vinification took place in the first two weeks of January.  The dried grapes were de-stemmed, crushed and fermented in stainless steel between 8-22ºC.  Maceration lasted 25 days, with daily pumping over.  The wine was racked into 100% new oak barrique (225 litres) in March for 18 months.  After blending, it spent seven months in 8,700 litre oak casks, and 14 months in bottle.

    A true classic of the Valpolicella Classico area. Deep and inky in the glass, this wine has imposing structure and depth, as much in its aromas of mature fruit and spices, as on the palate, where the alcohol is sustained by the perfect degree of acidity and ripe tannins.

    £67.62