NAME:

AMARONE DELLA VALPOLICELLA DOCG

ALCOHOLIC STRENGTH:

16% VOL

SUGARS:

4.5 G / L

TOTAL ACIDITY:

5.6 G / L

PRODUCTION AREA:

BEST GRAPES OF VINEYARDS IN THE DOCG AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA, 30% RONDINELLA.

PRODUCTION PER HECTARE:

6 T.

HARVEST:

FIRST DECADE OF OCTOBER.

ALCOHOLIC STRENGTH:

16.5% VOL

SUGARS:

4.5 G / L

TOTAL ACIDITY:

5.3 G / L

PRODUCTION AREA:

BEST GRAPES OF VINEYARDS IN THE DOCG AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA, 30% RONDINELLA.

PRODUCTION PER HECTARE:

6 T.

HARVEST:

FIRST DECADE OF OCTOBER.

NAME:

CAMPO GRANDE RIPASSO DELLA VALPOLICELLA DOC

ALCOHOLIC STRENGTH:

14% VOL.

SUGARS:

3.2 G / L

TOTAL ACIDITY:

5.5 G / L

PRODUCTION AREA:

VINEYARDS IN THE DOC AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA; 30% WASHER

PRODUCTION PER HECTARE:

ABOUT 9 T.

HARVEST:

HALF OCTOBER.

Grapes: 85% Sangiovese, 10% Canaiolo and 5% Mammolo. After the destemming and a soft pressing, the grapes are fermented for about 10/12 days in stainless steel vats: During the whole fermentation period the wine is immediately separated from the skins (racking) and placed in another vat for fermentation malolactic. Towards January it is placed in French oak barrels, where it remains for 12 months. After a light filtration it is put in the bottle to refine for about three months.

Grapes: 80% Sangiovese, 20% Canaiolo, carefully selected in the vineyard during the harvest. After harvesting, the grapes are de-stemmed and fermented in special stainless steel vats. The fermentation is at controlled temperature, at the due densities the reassembly is replaced by delestage, in the period between January and February the wine is aged in small French oak barrels, where it remains for 24 months. After a few months of aging, the Chianti Riserva is ready to be tasted.

Brunello di Montalcino is certainly one of the best known and appreciated wines in the world. It is a long-aging red with extraordinary elegance and concentration. It has ample and ethereal aromas with notes of berries, black cherry and vanilla. Tasting notes: Intense ruby ​​red, tending to garnet. Aroma of considerable complexity and intensity with hints of cherry, raspberry, licorice, and balsamic notes. Full-bodied, with balanced tannins and lively acidity, with a long finish of ripe fruit and spices. Pairings: Ideal with long-aged cheeses, red meat, both grilled and stewed, game, wild boar, and spicy beef and pork dishes. It is also appreciated alone as a meditation wine. Serve at 18 ° / 20 °. 0,75 Lt

Sangiovese grapes. The remaining grapes are left on the rows for another 10/15 days, depending on the conditions ... after destemming and crushing, they are left to ferment in small vats. "4 hours after the pressing the bleeding is carried out equal to 20% of the mass, inside the vat. The fermentation lasts on average 12/15 days, but the grapes remain to macerate for another 10 days. The wine is put in barrels for 225 liters of French oak where it stays for about 18 months plus 6 in the bottle.

Using 70% Sangiovese di Toscana grapes and 30% Cabernet and Merlot grapes. It is a wine with good structure and concentration, with fruity, fresh and dry flavors. Aging takes place in stainless steel barrels. However, it remains an ideal high quality wine for every occasion and with every dish.

We recommend serving at a temperature of 18 ° C.

NAME:

ROSSO GIUNONE CABERNET SAUVIGNON IGT VENETO

ALCOHOLIC STRENGTH:

13.5% VOL.

SUGARS:

3.5 G / L

TOTAL ACIDITY:

5 G / L

PRODUCTION AREA:

VINEYARDS IN THE MONTE GAZZO LOCATION IN THE MUNICIPALITY OF CALDIERO

TYPE OF GRAPES:

80% CABERNET SAUVIGNON, 20% MERLOT

PRODUCTION PER HECTARE:

10 T.

BACKGROUND

Shiraz (or Syrah) is a vine of oriental origin, which comes from ancient Persia.

It has established itself in France mainly in the Rhone Valley, where it contributes, together with other vines, to the production of famous wines such as the Hermitage and Châteauneuf-du Pape.

Since the beginning of the last century, this grape variety has spread to parts of Australia, such as the Hunter River Valley near Sidney.

Thanks to the "Casale del Giglio" project, it was first introduced in the province of Latina in 1985.