Grape variety: Sangiovese 100%
Production area: Baschi Orvieto (Umbria), 300m above sea level
Terrain: Volcanic, pebble-rich
Training system: Spur pruned cordon
Average age of the vines: 18/22 years
Vinification system: Skin contact (for 16-20 days with several pressin)
Harvesting period: September to October
Malolatic fermentation: Carried out
Refining method: In Never and Allier oak barriques for 3 months and then in bottles
Wine Spectator:
87 of 100 Points.
"Wine Spectator" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2009 on 30.04.2011 with 87 of 100 points.
Wine Enthusiast:
"Wine Enthusiast" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2009 on 04.01.2011 with 87 of 100 points.
Vinous Antonio Galloni:
90 of 100 Points.
"Vinous Antonio Galloni" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2009 on 01.08.2010 with 90 of 100 points.
88 of 100 Points.
"Vinous Antonio Galloni" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2008 on 01.08.2009 with 88 of 100 points.
84 of 100 Points.
"Wine Spectator" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2003 on 15.12.2004 with 84 of 100 points.
Vinum Wine Magazine:
14 of 20 Points.
"Vinum Wine Magazine" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2000 on 01.06.2002 with 14 of 20 points.
81 of 100 Points.
"Wine Spectator" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 1999 on 31.01.2001 with 81 of 100 points.
Stephen Tanzer:
"Stephen Tanzer" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2011 with 90 of 100 points.
CellarTracker:
89 of 100 Points.
"CellarTracker" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2011 with 89 of 100 points.
"CellarTracker" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2010 with 88 of 100 points.
"Stephen Tanzer" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2007 with 88 of 100 points.
86 of 100 Points.
"Stephen Tanzer" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 1998 with 86 of 100 points.
85 of 100 Points.
"CellarTracker" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2009 with 85 of 100 points.
"CellarTracker" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2005 with 85 of 100 points.
"CellarTracker" has rated the wine "La Carraia Sangiovese Umbria IGT, Italy" from the vintage 2006 with 85 of 100 points.
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yr. 2000 Vinum Wine Magazine:
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yr. 2011 Stephen Tanzer:
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yr. 2010 CellarTracker:
yr. 2007 Stephen Tanzer:
yr. 1998 Stephen Tanzer:
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yr. 2005 CellarTracker:
yr. 2006 CellarTracker:
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
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Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
An unusual white wine, considered one of the best and most distinguished in the world, which has found a second home in Oltradige. Crystal-Clear, with a yellow-green colour, it is characterised by intense fragrant aromas reminiscent of fresh peaches. With its elegant and dry flavour, its find and captivating acidity combined with its lively, full-bodied quality are very tempting. A wine simply for pleasure, as an aperitif and as an accompaniment to a whole variety of fish dishes.
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
Produced with Sangiovese grapes the estate's most suitable vineyard, is a Morellino di Scansano "Cru". Powerful and also warm and enveloping, it gives new astonishing territorial sensations to this noble variety.
Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar
