PRIMITIVO IGT PUGLIA PREMIUM

VARIETAL COMPOSITION: Primitivo

APPELLATION: Puglia IGT

AREA OF PRODUCTION/ ORIGIN: Salento

(Apulia)

VINIFICATION:

Traditional red wine vinification at a controlled

temperature between 25° and 27 °C.

HARVEST DATE : First half of September

CELLARING: 4 years

ALCOHOL CONTENT: 13 % vol.

TASTING NOTES:

A dark, ruby-red colour with violet highlights. Intense

and fragrant bouquet with a rich variety of sensations.

Pleasant, harmonic and velvety taste with a long and

delicate aftertaste.

CULINARY SUGGESTIONS:

Great wine for roasts. Excellent with cheeses and soups.

It cleans the mouth after dishes greedy for sauce, thanks

to its soft tannins.

SERVING TEMPERATURE: 18-20 °C.

AMARONE OF VALPOLICELLA

The Amarone of Valpolicella is a wine of complex structure, elegant, balanced, rich and intense, such as the extraordinary shade of its impenetrable red as well as unreachable are its flavor and taste.

With a strong ruby red color with raisin bouquet that hints of sweet jam with spices.

Full, supple and persistent to the palate.

Excellent tannic suppleness.

The Amarone of Valpolicella Ferragù is surely a good companion for a pleasant meditation, it is its role to be tasted alone.

However, being a wine persistent in body and personality, it is possible to combine it only with rich dishes, aged cheese, venison, roast, braised meat and stew.

Of course, it is the perfect companion of a tipical Venetodish, the “Risotto all’Amarone”.

Questo vino è già pronto per essere degustato ora, con grande soddisfazione; ha comunque qualità che gli permettono di evolversi e affinarsi nel tempo, correttamente conservato, per almeno altri 2-3 anni.

Vino Spumante a Metodo Classico non dosato ottenuto da uve Durella.

Le uve vengono raccolte nei vigneti collocati tra il Monte Duello e il Monte Calvarina ad un'altitudine di 450 slm di media.

Dai vigneti di Tenuta Caseo, storica proprietà della famiglia Tommasi in Oltrepò Pavese, Lombardia, terroir d’elezione per il Pinot Nero.

Intended to be consumed as a vintage, it expresses the best of itself many years after bottling. When young, it is fresh,

linear and furnished with great sophistication and elegance with delicate hints of white flowers, balsamic notes and

traces of apricot. Time enables it to evolve, allowing the mineral notes to be expressed with greater determination,

thereby acquiring its complexity with traces of iodates, spices and candied fruit. In the mouth, it is capable of

                     enveloping the whole palate thanks to a significant savoury essence, accompanied by strong, exuberant acidity. 

MINERAL AND CITRIN CHARACTER, WITH AROMAS OF GRAPEFRUIT, UNRIPE PINEAPPLE, WHITE PEACH AND ORANGE BLOSSOMS.

VINIFICATION

Manual harvesting by small crates during the third week of September.

Destemming, cold film maceration in a closed press for 12/18 hours and soft

pressing in nitrogen saturation at low temperature. Free-run juice decanting

before the fermentation. After the stainless steel fermentation, the noble lees are

preserved for 6 months by performing weekly bâtonnage.

Attenta selezione di uve Vermentino di Sardegna Doc, sapientemente raccolte a mano e spumantizzate in autoclave (metodo Charmat); affinate 6 mesi sur lie.

Caratteristiche di questo vino pugliese

Si presenta con un colore rosso rubino molto intensodai riflessi violacei. Il profilo olfattivo richiama note di frutti di bosco e more mentre al palato è ben equilibrato, con una moderata trama tannica.

The Cabernet pays homage to the nose offering notes of ripe black berries elegantly blended with wood, giving an intriguing complexity.

Notte Rossa

Il Negroamaro di Notte Rossa è un vino rosso fresco, fruttato e generoso della terra salentina, vinificato e affinato in acciao. Dal sorso vellutato, ricco e succoso, esprime fragranti aromi di macchia mediterranea, piccoli frutti a bacca scura e leggeri ricordi marini

TIPO DI VINO

Rosato frizzante

Rifermentato in

bottiglia

ancestrale

colfondo

COLLOCAZIONE

DEL VIGNETO

Regione Veneto

Provincia Vicenza

VINIFICATION The must remains in contact with the skins for a short time at a temperature of 5-6 °C to enable the aromas to be extracted. Special care is taken during the pressing stage so as to avoid the excessive extraction of colour. The must may also take on a typical copper colouring, which disappears spontaneously during alcoholic fermentation, giving way to a golden shade of yellow with slight greenish hues. After fermentation has been carried out in stainless steel at a temperature no higher than 20 °C, the wine is left to develop in tanks for 4-5 months before being bottled

Specs

Colour

intense ruby-carnet

Nose

small red fruits, blackberries, currants and cherries in alcohol, scents of vanilla, tobacco and spices

Palate

Complex, with a lovely mineral imprint, well-balanced and bodied. Soft and smooth tannins and warm long-lasting finish with reminiscences of prunes.

After a strict selection, the grapes are laid on small trays

and dried in order to increase the sugar concentration.

The oak ageing intensifies its characteristics.