The fruit and spice contained in this Pinot Grigio' aromas make it a wine for all hours and for all tastes. The maceration without the skins, the extremely low quantity of sulphur oxide used, the control of the fermentation temperature, make it a fruity, elegant, fresh, complete, and exciting wine.
Colour: lively, deep ruby red; nature's gift of colour. Perfume: complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle. Taste: an elegant wine that shows unexceptionable workmanship.
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.
When young, it features a fragrance which is wonderfully spontaneous and full of surprise: in its bouquet, colour, and generous, velvety body this Langhe Nebbiolo brings out all the typical qualities of the magnificent vine it is made from. With the time its colour becomes garnet-red with strong orange hues, and its nose achieves more complexity, showing notes of withered flowers, such as roses and, above-all, geraniums. In the mouth it is warm, soft, full in flavour, velvety, well-balanced and lingering.
Red wine with a strong personality obtained only by the vinification of selected grapes the smallest, most rocky areas of the Valtellina Superiore territories. It is produced only in the best vintage years.
A red wine with a great structure but elegant at the same time. Burgundy red colour, typical of the vine grape varietals of origin. Intense and spicy bouquet, hints of fruit in spirit with clear notes of coffee, cocoa, roasted hazelnut and dried grape. Warm, vigorous, with a full, austere, rounded and balanced flavour.
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 descriptors: Strong structure, fresh, forest aromas, rich in tannins, strong and elegant Food pairing: Pasta with game sauce, stews, grilled red meats, mid-aged cheeses
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.
A very special Barolo, grown on a very special hill. Grape variety: Nebbiolo, Ageing: 24 month in barriques - 18 months in bottle, Serving temperature: 18°C, Alcohol content: 13,5% vol.
grape: Lambrusco a foglia frastagliata. The grapes for this special wine are harvested in the second half of October by hand. Its ruby-red color fits the complex fruit aromas, particularly reminding about small forest fruits.
The red big ones that always were produced in Langa. A historical bottle drawn expressly and realised at Saint's Gobain Vetri with 85 % of recycled glass. The remake of the original historical labels. A unique collection of authentic wines that to each thousandth express the noses and the tastes of our "blessed land". Grapes: Nebbiolo, Refinement: 24 months in barrel - 12 months in bottle, Service temperature: 18°C, Alcoholic gradation: 14 % vol
Colour: ruby red, with garnet reflections, Taste: fresh, with aromas of little red fruits, raspberry, ribes, equilibrated and persistant, Nose: intense balsamic nose, aromas of little red fruits
The first 12 months of ageing take place in sixty gallon Allier oak barrels (during which the malolactic fermentation takes place) and are followed by a further 12 months in bottle.
