Paleo Rosso is the one that I feel closest to and the one that excites me most. He can pleasantly surprise you and is also the one that will unexpectedly give you the greatest feeling and passion.
He enters your soul in a way that is persuasive and intriguing, without ever being excessive in his expressions.
"Cru" produced by Sangiovese and Merlot grapes grown in the 6 hectares core parcel of the Siepi vineyard, situated at an altitude of 260 m. (853 ft.).Concentration and complexity make it a wine with an authentic and unique temperament.
This is a splendid dessert wine, that goes well with typicall Veronese desserts like pandoro, panettone, (a type of cake) and shortbread, but it can also be served with soft and flavourful cheese like blue cheese.
Wonderful aromas of game, plums and berries, with a hint of crushed black pepper. Full-bodied and soft, with silky tannins and a sweet fruit, berry and raspberry aftertaste. The 2011 Syrah Case Via (aged 12 months in barrique) appears to be the finest Syrah Fontodi has yet produced. It is a high-toned example with a cooler climate taste than French Syrah, but the complex notes of smoke, melted asphalt, blackberries, currants, leather, and charcoal are striking.
This dark ruby colored wine opens with a mild vanilla oak and leather bouquet with hints of earthy blackberry. On the palate, it is medium bodied, balanced, and easy going. The flavor profile is a gentle oak and mild raspberry blend with a touch of soft black cherry.
With this outstanding Chianti Classico, the Mazzei, proprietors of Castello di Fonterutoli since 1435, celebrate their notable ancestor Ser Lapo, author of the first official document mentioning "Chianti wine" (December 16th, 1398). Key deors: Strong structure, fresh, forest aromas, rich in tannins, strong and elegant Food pairing: Pasta with game sauce, stews, grilled red meats, mid-aged cheeses
grape variety : 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon. Tte Torrione is mainly made grapes of Sangiovese. The skins are macerated over 14 days che rewarding this wine with a lovely full body.
Fermentation fully temperature controlled and followed by a period of maceration on the skins. Malolactic fermentation in Slavonian oak casks. 12 months period in 60 gallon Allier oak barrels, and further 24 months in fifty hectoliter Slavonian oak casks. 6 month period of bottle ageing.