The Agricultural Company Pasquale Pelissero take care of its vineyards very accurately.
It turns into wine only own produced grapes, finishing the wines in a very traditional way, in a 25\30 hl French durmast barrel.
Wine Cellar Mantellassi raises few kilometers from Magliano (Tuscany) not far from the sea, near to its vineyards. This allows to bring the grapes to the wine cellar in very short time during the grape harvest in order to preserve all the characteristics.
The vineyards extend on the hills of the Fattoria, daily the Sangiovese vine variety but also Alicante, Cabernet Sauvignon, Morellino, Merlot, Canaiolo Nero, Malvasia Nera, Ciliegiolo, Vermentino Bianco, Sauvignon Bianco vine varieties.
Fattoria Mantellassi has contributed to the creation of the Morello di Scansano DOC denomination.
The wine is produced by the company following technologic standards which aim at the reduction of the environmental impact and obtaining a very genuine product.
Pietracupa history begins at the beginning of the 70s, when Peppino Loffedo bought an estate on the Montefredano hill, near Avellino. A comeback to the country made to produce a Final wine.
But in 1999 everything changed when the son Sabino took part to the company, so the Pietracupa project.
Pietracupa wine cellar is now run by Carmine Valentino, a great Campania white wines and Taurasi interpreter. The Fiano is cultivated all around the the house-wine cellar, on an almost one hectare and a half of clayish-calcareous ground: The Greco is produced from the vineyards near Santa Paolina, an area with a great wine vocation able to give life of great value.
Planeta represents 6 ways of expressing the territory in six different frames.
The estates in which wine is produced which are Ulmo a Sambuca di Sicilia, Dispensa a Menfi, Dorilli a Vittoria, Buonivini a Noto, Feudo di Mezzo sull'Etna a Castiglione di Sicilia, and La Baronia a Capo Milazzo correspond to 6 different interpretation of this territory, all of them of the finest quality, able to unite innovation to an historical interpretation of the Sicilian enology.
The company is nowadays totally dedicated to the cultivation of vine and olive tree following true biological methods. The land extends for a wide hill zone of almost 75 hectare, within the DOC Alcamo production zone. Even using modern techniques of processing, the cultivation of olive trees and grapes is made in the total respect of the environment and the territory, a necessary condition to obtain the BIO certificate.
The exclusive use of own produced raw materials, the knowledge of the territory, apart from the familiar tradition, make the company one of the best expression of the Sicilian panorama.
Vincenzo dedicates the company activities to the production of wine and extra virgin olive oil, in fact, the company estate is placed within the Alcamo Doc and PDO Valli Trapanesi areas.
Still nowadays, as it was in the past, the company makes the quality of its own territory its best strength and added value.
The vineyards managed by the company are 20 small farms, located in the areas most committed to the denomination. The finest part is the hectare managed at the peak of the Cartizze hill, the most precious Italian vineyard. Through a cyclical generational renewal, Bisol carry on handing down from father to son: a strong familiar unity which gives the company further strength.
The re-discovery of the value of life and the passing of time, agriculture which the origin of everything, the spontaneity and the non forced growth: the Biologic and Biodynamic choice.
The grape harvest is rigorously by hand, with a careful selection of the grapes.
The Pressing: the soft gentle method allows to obtain only the nectar of the pulp.
The Fermentation: the use of local yeasts is privileged, there multiplied through pied de cuve, which is a measure of nutrients, sugar and yeasts. Each vineyard is fermented in separated steel tanks.
The wise assembling of the wines coming from the first fermentation, the result of separated wine-makings
The Draught: it is made some months after the grape harvest. The wine is bottled and it is ready for the second fermentation, the one that gives birth to the bobbles.
To activate the so called "foam taking", as a draught liqueur, privileging the use of our must preserved during the grape harvest.
The Refining: the euphoria taken from the foam ends, during that the yeasts have transformed sugar and alcohol in carbon dioxide, now it's time to refine. The autolysis if yeasts which dissolve releasing perfumes and tastes. The bottles rest for 30 months at least.
The presence of the Bisol family in the heart of the historical prosecco production area, that is to say the territory named “Chartice”, is witnessed since the XVI century.
Nowadays Bisol Agricultural Company vineyards are positioned on 20 estates among the hills which go from Valdobbiadene to Conegliano, the most adapt area to the denomination.
A territory divided in multiple small pieces, in fact the average extension of each property is little more than one hectare. These are productive realities in which the different phases of the production are often made by different small companies.
The knowledge of these peculiarities of the territory allows to comprehend the importance of Bisol added value: one of the very few agricultural companies which manages directly the entire production processes, from the careful choice of the ground to the bottling. This allows always to guarantee the best quality thanks to the rigorous controls.
An exclusive uniqueness is the estate on the top of the Cartizze hill: an area of particular value thanks to the continuous ventilation and the sandy nature of the ground. 140 owners divide the 106 hectares of the Cartizze hill, and the value of the ground has reached very high quotations: more than 2,5 million of Euros per hectare.
When you go in Paltrinieri Wine Cellar you immediately meet the balanced contrast between the ancient traditions and modern production techniques. The fundamental processes of the local wine making traditions are here interpreted scrupulously within a context that respects the strictest normatives as it concern the environment protection and the wealth of the consumers.
The Zorzettig brothers Marco and Massimo, who have long wine making traditions, are facing the new world of the microbreweries with the purpose of giving value to the own property seeds: 14 hectares of barley for the production of malt and nearly 2 hectares of wheat to produce the white beer (wizen). It is not a coincidence that the brewery is in San Pietro al Nastione: there water gushes from the Mia Mount, it is pure and uncontaminated, this is a very important factor to determine the quality of the beer. The brewery is fully energetically independent: the energy used for the production comes directly from renewable sources.
The Capichera vineyards are set in the northern area of Sardinia called Gallura. It is a zone whose characteristics and geological characteristics have determined the typical landscape, full of granite rocks, from whose dissolution sandy soils are obtained, melted, from acid to sub acid, rich in potassium but poor of phosphor and nitrogen.
Fermentino is a vineyard heritage which has its election territory in Gallura, on lands close to the sea. Fabrizio and Mario Ragnedda made Vermentino become their most representative wine, reaching in the 80s-90s a position of leadership in the Italian market.
For the history and quality of its wines Capichera is considered the world reference point for the Vermentino. The Capichera VT id one of the highest expression of the Capichera white wine.
Born from the intuition that this great wine grape, wine-made in French durmast, could give life to an original and fine white wine, the VT is the result of the assembling of wines from the single vineyards placed within the historical estate.
The Company vineyards extend all around the farmstead on the San Luigi hills, one of the best areas for the Dolcetto di Dogliani production.
The vineyards date back to the end of the 40s and they produce nearly 45-50 100 kilograms per hectare (the Dolcetto di Dogliani policy calls for 90 100 kilograms per hectare).
In 2002 nearly 1,5 hectares of vineyard have been planted, half Barbera and half Nebbiolo, with different grafts according to the ground and using some fields historically vineyard cultivated.
The care of the vineyard is all biological with an exclusive use of copper and quarry sulphur: no fertilizers and chemical fertilizers, these are some principles of the biodynamic and biological agriculture.
The Marsala DOC is a rich and full-bodied fortified wine which presents itself based on the grapes used, the aging and many other factors with different variables. The first distinction concerns the colour and the grapes used: the Marsala gold and amber is produced from the fine Grillo, Catarratto, Inzolia and Damaschino grapes and it is bright coloured. For the ruby Marsala black berry grapes (Pignatello, Nero d'Avola, and Nerello Mascalese) are used instead.
Moreover, based on the sugar content, the Marsala can be dry, half dry or sweet. Depending on the producing and the aging than there can be Marsala Fine, Marsala Superiore, Marsala Superiore Reserve, Marsala Vergine and the Marsala Vergine Reserve. The production zone is extended for all the province of Trapani, excluding Favignana and Pantelleria islands and Alcamo.
The province of Trapani (or Free Communal Consortium of Trapani) it is the most western province of the sicilian provinces and occupy that part of the territory which culminates in the western top of the island.
On the western side the Sicilian Channel and on the northern side the Tirreno Sea flow the coasts which become from high and indented to low and sandy towards the state capital.
The Spalagio mount, with its 1110 meters is the highest among the surrounding mounts. The Egadi islands (Favignana, Levanzo, Marettimo) emerge few distant from the west coast. The state capital isn't the most populated city of the province, but it is a city with over 80 thousand inhabitants whose harbour raise towards the west coast; it is famous for the landing of the Thousand in 1860: it is Marsala, the home of the Marsala DOC wine.
The Marsala wine history is quite atypical, it is the result of a singular chain of event, business affairs and trades. The central figure of this history is the english merchant John Woodhouse who, in 1773, after having reach Marsala harbour, ate with his hands drink the good local wine. The wine, which was treated with the direct aging method called perpetuum, was so much liked by the English that he decided to carry with him some barrels towards the English coasts, afte adding some wine spirit to preserve the wine during the voyage. The wine had such a great success in England that Woodhouse thought to come back to Sicily to start producing himself the wine and it was followed by some English entrepreneurs.
In 1833 Vincenzo Florio funded thawing cellars of the same name starting the production of Marsala in competition with the English. In a short time the Sicilian fortified wine conquered the world and in 1931 already come laws and rules to protect the product and circumscribe the production zone were made. For the same reasons in 1963 the Consortium for the safe of the Marsala DOC wine was funded and so in 1969 the Marsala became the first italian product recognized as DOC.
From the golden yellow to the intense amber to the red ruby glares, the Marsala shades are so many and they reflect its different tastes. A wine with different personalities, but various, which adapts to different moments and pairings. So a dry Marsal, both Superior or Vergine, is a fantastic aperitif, accompanied by strong taste cheeses as Pecorino or Gorgonzola. In the same way the Vergine Soleras can be the ideal pairing of strong taste fish, game or soup dishes.
The pairing with the dessert can be the best with Marsala. There are so many recipes in the Sicilian gastronomy in which Marsala is the irreplaceable ingredient.
Astoria distributes the wines produced in its own proper Agricultural Company "Tenuta Val De Brun" in Refrontolo, in the heart of the DOCG zone in Conegliano - Valdobbiadene.
Forty hectares, placed in one of the most beautiful wine producing zones of Italy, well known for its clime, show the sweetness of its mounts and the harmonious succession of vineyards.
The company connects its name to the most typical product of the enological Veneto tradition: the Prosecco; with this wine, the Millesimato, during the passing of the years has won a lot of rewards, among which the most significative is the Great Gold Medal at the National Enological Contest Vinitaly in Verona. prosecco Millesimato DOCG and Refrontolo Passito DOCG represent the best products.
But Astoria is not only Prosecco, it also produces barrique wines like the Colli di Conegliano DOCG Crevada and Croder and it takes advantage of the technical support of a staff snowed with great knowledge and prestige.
The Amarone Classico Bertani is a timeless wine, it is the expression a an unique style that Bertani has always followed. A classic style that doesn't need to change because it is always actual. the Amarone is born from Corvina and Rondinella grapes the Tenuta Novare hills, in the heart of the Valpolicella Classico in vineyards only dedicated to drying. Produced by Bertani in 1958, Amazon Classico Bertani means perfect harmony between time, nature and man: we dedicated it our know-how and passion, with a long waiting and great care.
The grapes are made resting on some "aréle", the bambù-made trellis, following the traditional production method. The fermentation and refining in big barrels for 6 years at least makes it structure stable, making it one of the most enduring wine of the world.
Tenuta Orsumella is located in Montefiridolfi within the Chianti Classico denomination at 300 meters height above the sea level, it extends for 78 hectares, 25 of which are assigned as vineyard and 11 assigned as olive grove.
Territory, viticulture and every day care are wisely locked in a bottle.
The Chianti Classico expression indicates the purest and most ancient area of the Chianti region.
One of the most well-known and appreciated wine of the world is produced in this restricted area.
The Menichetti family, which has reached the third generation now, is now witness of this great tradition, aware of the fact that nowadays the winemakers are the custodians of ancient techniques which have the power to evoke the character and beauty of this ancient land.
Chianti Classico D.O.C.G.
Orsumella wine takes its name directly from the estate's one and it is the expression of its own spirit.
An 100% Sangiovese intense and complex wine.
Chianti Classico D.O.C.G
Rigorous, respectful of the Chianti Classico traditions, Conte Rinieri knows how to give back the beauty and the perfume of the land from which it comes from.
Produced from the vineyards of the Orsumella estate, Rubereto is a red ruby coloured blend, an intense fruit resulting from the selection of the best grapes.
In 1968 a significant group of winemakers realized the necessity of putting together energies and experiences to safeguard and represent deeply their own productions even in the most far markets.
The company has grown year after year working professionally on its quality, public image and territorial typicalness.
Nowadays La Marca represents its own associate wine makers's production through certified and guaranteed high quality wines, followed step by step respecting traditions, culture and territory.
The DOCG area is a privileged environment for the vine cultivation, it extends among the Conegliano and Valdobbiadene hills, which are hard to cultivate but fascinating lands. The high temperature range between day and night is the ideal condition for the production of fresh, aromatic and elegant sparkling wines
The friar's bitter of Diesus a liqueur obtained from the infusion of citrus fruits skins and thirty different types of grass among which gentian, thyme, marjoram and elder are dominant.
Gentian makes the liqueur very bitter but the presence of citrus fruits helps to soften and round the taste. As a digestive it is very strong, it has an 18% alcoholic percentage. It is one of the most ancient and complex italian bitter. The bottle shape reminds of a friar, revoking the bitter origins and invention which took place in a Piedmontese convent.
Diesus was born during the 60s, from that moment it has always been one of the Barbero top products.
Podere Castellaccia extends for 50 hectares on a hill in front of the sea and the city of Grosseto, precisely in the area that limits the magnificent Maremma game reserve. In this company tradition, agricultural knowledges and cultivation techniques together with the climatic and environmental conditions which exclusively belong to this area, make quality prevail on quantity.
The local vine varieties give their best fruit in an area which has the value of having climatic and geomorphological characteristics which are ideal for cultivating vine.
The goodness of these wines is born in the vineyard where some interventions on the vines are made in order to obtain low yield and high quality. When the grapes reach an optimal maturation they are selected and rigorously hand-picked.
The south-eastern exposition at an height of 100-127 meters above the sea level and the favorable climatic conditions contribute to determine the intense aromas and taste, the vivacity in colour and the high alcoholic percentage which are all characteristics of these wines.
Podere Castellaccia top product is Morellino di Scansano is obtained from the vine varieties sangiovese, ciliegiolo, canaiolo and malvasia nera in the traditional types Vitazzaie and Riserva Castellaccia.
A wine cellar in the province of Brescia , precisely in Cazzago San Martino, where fine wine are refined, but also a project in which the biologic and biodynamic cultivation techniques are the logic consequences of a philosophy that considers the earth a resource to respect and enrich.
In one of the most ancient wine producing area (Conti Bettoni Cazzago), a four hectares vineyard surrounded by a XI century walls produces an unique Franciacorta wine, the 1701 Franciacorta Vintage DOCG, Millesimato, in numbered bottles, is processed with the classic method of refermentation in bottle.
1701 Franciacorta Vintage
Besides the DOCG, 1701 Cuvèe Première is a label produced using Franciacorta grapes coming from biological vineyards, processed using the charmat method. " A simple and popular but high quality bottle of sparkling wine", the producers say.
The farm Adamo was established in 1913 and has been passed on from generation to generation. From the beginning the family has dedicated its time only for the olive and wine growing. Here the cultivation method is exclusively organic. The company has a cultivated area of 750,000 square meters.
The Medici company has been producing an high quality Lambrusco and also other wines for a century.
Everything was started by Remiglio, the forefather, who at the end of the 19th century funded a wine cellar to enhance the family's vineyards, which were located between the Emilia road and the first geographical features of the Enza valley.
Reggio Emilia and Modena provinces are the temple of the Lambrusco.
This land give birth to an incredibly satisfying wine, from who knows it to the ones who works it with passion.
For the seventh consecutive year, the first and only Reggio Emilia company that has obtained the prestigious reward, the Concerto Lambrusco signed by Medici Ermete has been rewarded with the 3 glass by Gambero Rosso guide.
With an annual production of almost 150 thousand bottles, the lambrusco Medici Ermete is nowadays present in some of the most prestigious wine houses and restaurant of the world, from the Michelin star restaurant to the London Harrods.
Exactly one year ago it celebrates its twenty-year production.
Very high quality and unquestionably fine wines are produced from the vineyards of the pleasant Valtenesi.
On this fertile and sunny land, hit by the wind and wet by the rains at the right point, so to have a perfect and delicate climatic balance which make it unique in the world, have been harvesting delicious grape from time immemorial, here the doc Garda Classic wines, like the well known Groppello which is a researched local red-berry vine variety , have their origins.
The history of "Rocca delle Macìe"has always been characterized by a solid link with the territory but also with the innovation and research aimed to the improvement of the quality.
Its Success is firstly funded on a careful job with low yield per hectare, the pruning made during the summer and a grape harvest guided by a skilled expert.
Both the working phases in the vineyard and in the wine cellar have been evolving and renewed during the passing of the years and nowadays we unite the tradition with the newest technologies and techniques.
A great wine is born from the right lay of the land, the vineyards are exposed towards south, this gives them an ideal microclimate.
Moreover the careful attentions dedicated to the maintenance of the vineyard and above all the sacrificial thin out of the bunches during the period before the grape harvest.
This process is necessary in order to guarantee the right and complete maturations of the grapes.
The vineyards, 6 hectares owned by the company, have always been cultivated with passion and expertise by the grandfather and the parents, now they're cultivated by Aldo who represents the third generation with his renewed passion and rigorous respect of the territory.
They are placed mostly in the district of Monforte Alba, in the middle of the Barolo production area, zone of the birth of the Dogliani,
Vigna di Pettineo is a biologic project in constant evolution in which the origins of the territory, the research on the field and the respect for the environment are the bases of the philosophy of the company.
We don't want only to produce a biologic wine, we have wanted to produce it respecting the nature. To obtain this result we have introduced some practices among which the respect of the biodiversities, the grassing, the use of vegetal coal., the re-use of rain water and the production of electric energy from renewable sources.
The biodiversity is not the simple sum of animal species, plants and microorganisms, it means also that all the species, mankind included, have been evolving together influencing each other, sometimes for centuries, everyone with its personal and unique history.
For this reason we apply the grassing, sometimes everlasting too, that besides defending the grounds from the erosion, encourage the development of different species of microorganisms which active life in the subsoil.
To attract insects which otherwise would have disappeared we have planted 80 meters of flowered bushes for each hectare of vineyard.
In the end, to give a refuge to many families of reptiles, we have built some walls typical of the province of Ragusa around the lands.
Our experiments in the sustainable agricultural field goes from the use of different blends of leguminous to the use of vegetal bio-coal to regulate the humidity of the grounds during the driest periods and to improve the activity of the microorganisms.
Moreover, we are studying the use of oils and vegetal extracts in substitution of copper products and the sulphur, the use of biodegradable materials, and the reduction of sulphites during the production of the wines.
We, in Vigna di Pettineo, have no intention to stop our research and progress.
The well known Wine Company Falkenstein, property of the Pratzner family for 400 years, is set above Naturno, in Val Venosta, beside the Sonnenberg mount.
In 1995 the current owner Franz Pratzner has decided to produce and commercialize himself his own wines.
The vineyards are in a sunny area, characterized by hot days and fresh nights, that fits perfectly with the cultivation of the White Pinot, Sauvignon and Gewürztraminer varieties.
Mostly the Riesling of Falkenstein is considered one of the best wines in the southern Germany.
Nowadays Franz Pratzner embattles nearly 60.000 bottles per year.
Moreover distills montovitigno grappas and fruit spirits.
The multi rewarded wines and spirits by Falkenstein can be also tasted in the annex restaurant, at the presence of a outstanding panoramic view.
The wine cellar "Geppo" hasn't undergone through great technologic changes, apart from the introduction of the most necessary modern devices.
The total capacity is: 2.197,00 hl of barrels and vats made up of oak of Slavonia, 2.016 h of tanks made up of vitrified cement and 990,40 hl of inox vases.
The total is 5.203,90 hl.
Moreover the bottle place has a capacity of almost 211.000 bottles.
The rasped grapes, after the pressing, ferments in big cement tanks and in the vats from 15 to 18 days, at a controlled temperature.
During the fermentation 2 reassembly per day are executed, pouring handly the marc cap.
After the racking the malolactic degradation is facilitated, maintaining the environment at a 18-20 degrees for almost 30 days.
The new wine passes through the oak barrels for the maturation in the month of April after the harvest grape; at the end of the fourth year takes place the bottling in "bordolesi" bottles of 0,75 l.
The "Brunello Biondi Santi" is commercialized not before 6 months after the bottling and it is exported all over the world, where it has acquired further and further reputation.
The excellent raw material from which it comes from give us back the finest and complex aromas among which you can perceive the delicious perfumes of the marasca jam, blackberry and prune, passed through by the nuance that evokes the cloves, the ginger, the juniper berries and the licorice.
We show you an elegant and aristocratic architecture, that denotes a vital and crispy fruit, well supported by an acidity which is never too strong and very well balanced, velvety and enveloping tannins.
The Perricone is a biologic wine from the area of Alcamo in the west of Sicily, it is made up of a very rare grapes with are on danger to extinction, this wine has a determined and strong personality, it is clear and terse.
It matches very well with cannelloni, pecorino, extra cooked geld, the deer stew, the pheasant with truffles and with bovine filet with species sauces. Among the cheeses it is preferred to be accompanied with the more aged ones with compact paste.
This Article ,taken from the insert "Sport Week" of the Italian most famous sportive newspaper La Gazzetta dello Sport, is titled "Bollicine Mondiali" (World Bubbles) was published by Luca Gardini, the world champion sommelier and here he writes about La Valle company that produces great Franciacorta sparkling wines.
"Not every wine cellars ground their roots in a producing distant past.
In 1990, when the most part of people were watching TV or were going to the stadium to watch the world cup matches which was hosted by Italy, but some people, among which the members of the Pezzola family, were starting their winery company, which is in Franciacorta, called "La Valle".
Three years after the foundation it was already possible to make a toast with the first 3000 bottles of millesimato Franciacorta.
After that the wine cellar in Rodengo Saiano has increased year after year not only his own vineyards age but also its productive awareness.
Since 2010 the company has also a new very modern wine cellar in which realize perlages which are the perfect liquid transposition of the link between the vineyards and the territory".
The nature of a wine and its success are decided by many elements that we can visualize as the tiles of a mosaic. Every molecule of the wine is a tile of the mosaic, just like, every decision made by the man that chooses in which way to direct the grapevine. After all this, a precise vinification process and the choice of the location for the vineyards and the bottling must be undertaken with the same care.
The corporate philosophy of Pratum Coller can be summarized in a sentence “driving without forcing”. The vineyard has to be accompanied in its growth and ripening of the grapes, to help it give us what we want: whole, truthful and savory grapes. This fundamental idea is also true for the pruning. “It is not about pruning to only satisfy the plant,– underlines Marco Tonni, agronomist that cooperates with Pratum Coller – but pruning to help the plant produce according to our needs. The shape of every plant has to be preserved as we planned it, and the same has to be for the position of the leaves to ensure the ripening and the right placement of the bunches and the longevity of the vineyard”.
Thursday - 11 February, 2016 around 20:00 - Tasting of Wines Cellars Franciacorta Valley with Stefano Camilucci in collaboration with OIP - Only Italian Products.
We will be online on YouTube Live (via the above-mentioned video) Thursday - 11 February, 2016 around 20:00 - Tasting of Wines Cellars Franciacorta Valley with Stefano Camilucci in collaboration with OIP - Only Italian Products.
Our lands are exposed to the South, pleasant slopes at 170/230 m. above sea level. The vineyard updated over the years, has a form of espalier with density of plants equal to 7.250/ha.
The estate develops in the known Valpolicella, which soil are made by the crumbling of limestone-dolomite formations, basalts, moraines and river deposits of volcanic origin and for this present aspects of variability, resulting in a different water supply the screw at various stages of development and growth of the leaf and then during the ripening of the grapes.
Each wine has its time…the ability to understand, the patience to respect, the constant care and the meticulous attention to detail make a wine a great wine. One example: our Amarone.
Aging is an essential step and at the same time the most delicate in the production of wine, to the point that is sometimes called “a second harvest”. It will access only the best grapes, healthy and perfectly ripe, not only on the skin but also internally; careful selection allows us to select only those bunches “sparse”, those with the grapes not too close together, so as to leave the air circulate. The grapes are distributed strictly in a single layer, on large wooden boxes, the plateaux (crates). Small nuggets dark rest this way for about 120 days. Hour after hour, day after day, wither withering and lose weight in varying proportion depending on the type of grape from 35 to 45%.And finally aging. After alcoholic fermentation; after that, in stainless steel vats, the flavors, the fragrances and color have found the right harmony. Only then the wine is ready to rest in the silence of the cellar. There, the aging: 70% for 2 years in Slavonia’s oak barrels; 30% in barriques from Allier oak for 24 months; latest 12 months in bottles. The magic is done.
The Agricultural Company Adamo sells 2 of its wines in this type of format.
The first is the biologic Catarratto, it is pale yellow colored, it has a various aromatic endowment, floral aromas and citrus shades, it is a full bodied wine, it has a great acidity and a balanced softness, it perfectly sides with fish recipes and white meats.
The second one is the biologic Nero d'Avola, at the sight it is pleasantly red ruby colored, its taste has shades of berries, cherries, plums, at its best its also contains spiced and balsamic notes, it sides well with red meats, roast meats and aged cheeses.
These 2 wines are sold in bottles too, they aren't second choice, they are great wines for every day.
The Agricultural Company Adamo, fully dedicated to the cultivation of vines and olive trees rigorously following biologic methods, extends for a wide hill area for almost 75 hectares, inside the Alcamo DOC production area.
The products are the result of a careful work of selection, starting form the choice of the grapes controlling its cultivation methods.
La Valle®, owned by the Pezzola family, is in Rodengo Saiano in the heart of the beautiful hills of Franciacorta. It is located in a region particularly well suited for viticulture, near a famous Olivetan monastery of the 11th century, a few kilometers from Lake Iseo and Brescia in Lombardy.
It takes its name from the winery’s main property, La Valle® (bought by the family’s ancestors in long-ago 1890, as a notary deed of the time demonstrates) which has always been a vineyard.
The Vermentino, our last born grapes, which provides elegance to the Contessa Violante, passing through particular working processes and maturation in old oak made barrels gives life to the excellent "Dama Nera Superiore" characterized by the limited number of bottles that are put horizontally for 4 months before they are commercialized in the vault of the villa.
Vementino di Sardegna DOC goes with sea starters, fish, shellfishes, white meats and not aged cheeses; it is the most famous White wine of the whole Sardinia.
It is yellow-coloured with some green reflections, its aromas are very intense and complex, dominated by marks of exotic fruits, ananas and finally a pleasant taste of licorice.
The taste perfectly confirms the complexity and elegance of the aromas, the sensations of exotic fruits accompany perfectly the marked freshness and acidity well balanced by a strong structure.
Cavalier Lorenzo Accomasso is the soul of the wine. It produces ancient Barolo, but with a young and flooding sound a long and intense breath that slowly emerges.
Barolo Rocche and Barolo Rocchette stand for a long time and they are bottled only after they have received Lorenzo's placet, a year later than the other producers on average
It is a wine that comes from 40 days long (or even more) macerations ,as his father Giovanni thought him, the wine matures more slowly in order to face better the passing of time.
Lorenzo Accomasso's agricultural company is not that big, only a little more than 3 hectares of low range vineyard all around the house and the wine cellar and it is family-run.
The Barolo in which the Accomasso family has always trusted in comes from Rocchette, a small land in the middle of the Rocche dell'Annunziata.
Lorenzo was one of the first, if not the first in absolute, in that zone to selected-variety winemake.
The Pratum Coller Company philosophy can be summed up in one sentence: "guiding without forcing". The vineyard must be accompanied during its growth the maturation of the grapes, to help it give us what we desire: honest, true and savoury grapes.
The management of the vineyards includes interventions that implies the lowest environmental impact using products certificated for the biological agriculture.
Biodiversity is the key word of the company.
The vineyard but also the woods, the moats, the banks, the edges and the lawns are all parts of a territory in which the respect of the natural balance must be the first priority.
We cultivate the typical local varieties: Marzemino, Merlot, Barbera and San Gives with the presence of Black Pinot, Syrah, Petit Verdot and Cabernet Sauvignon. The white variety is Trebbiano di Lugana.
The strength of Pratum Coller wines derives form the very low yield that let the vineyards concentrating their energies on the production of complex and elegant wines.
For the top wines, Nitor and Arduo, the yields are 50 q\h for the white and 40 q\h for the red one, whereof grapes are selected among the oldest vineyards.
Pratum cooler currently produces 4 kinds of wines: the rosè Eos, the white Nitor, the reds Redeo and Arduo.
The Cantina Quintarelli Giuseppe is in Cerè di Negrar, on Cà Paletta mount, on the east side of the Negrar valley, the vineyards are westward exposured.
The cultivation system of the vineyards, in the old structures, follows the Pergola Veronese method while in the new ones are Guyot.
Our wines have 2 particular characteristics: a natural aptitude to the long refinement, that leads to improve the product even after 20 years, and a surprising vivacity, that express themselves for a long time after the opening of the bottle.
The vineyards mostly surround the wine cellar and they lay on a basaltic ground.
The rest of the property includes some lands in Sant'Ambrogio, in the well known Conca d'Oro, Montorio and Vagatara.
We put our best attention on the particulars, like the use of vine wood poles, precautions on the prunings, wooden cases for the grape harvest. These are the arrangements adopted to guarantee the best quality of wine respecting the traditions.
Complexity, character and uniqueness of the aromas are the essential characteristics of the Quintarelli wines, that perfectly represent their territory, bringing the unique character of the Amarone.
Cascina Conte produce a Dogliani Dolcetto (a wine variety from Piedmont) selecting grapes form different vine varieties, and a finer one using grapes of Pirocchetta, a 60 years old vineyard form which an extraordinary wine has been always obtained.
We gained a new vineyard resulting from the mixture of 2 different plots of land (half Babera and half Nebbiolo).
There are 6 kinds of Franciacorta wines: the Brut Primum, curvèe of the 3
grapes contemplated by the Docg disciplinary code, obviously the Satèn which is
the synthesis between the Chardonnay and the white Pinot, the Rosé in which the
black Pinot meets with a quote of Chardonnay, the Dosage Zero reserve Zerum,
pure Chardonnay, with a 60 months refinement on the yeast, the Brut vintage
Regium (itself too a 100% Chardonnay), and the Extra Brut vintage Naturalis,
curvèe of Chardonnay, white Pinot and balck Pinot, of which i tasted the 2009
year. In this occasion i tasted the Extra Brut Blanc de Noirs 2011 too which
isn't mentioned in the website of the company, but i'd rather set aside the
judgment for another tasting occasion.
3rd Festival of Passito of Cinque Terre.
This sweet wine is produced every year in a very limited edition. It is the result of a careful selection of grapes of the Cinque Terre DOC that are left to dry for 2 months in the shade in a well ventilated place. Then the grapes are destemmed and gently pressed. The shells are separated from the must.
This is how a delicious Ligurian sweet wine is produced. The Sciacchetrà DOC is golden yellow with amber reflections. It is bright, dense and lively. The nose is very intense and pleasant with notes of honey. The palate has a complex structure with a good fresh and full-bodied character. The finish is long lasting with hints of almond.
Our winery is located in Soave DOC and Monti Lessini DOC areas and it is characterized by the production of high quality wines with grapes coming from Monte Calvarina at 600 m.a.s.l. We produce indigenous white wines such as Soave DOC, Soave Superiore DOCG, Durello Superiore DOC, international white wines such as Sauvignon Blanc and Chardonnay, the sparkling wine Durello Monti Lessini DOC, dessert wines such as Recioto di Soave DOCG and Passito IGT Veneto, and of course red wines such as Cabernet Sauvignon and Pinot Nero.
The "Naturalis" by La Valle is a pure sparkling wine, which is enriched with a small addition of sugar at the end of production. An Extra Brut, which is an expression of the steadfast production of the winery La Valle. A renowned Millesimato, which is produced only in particularly good vintages. The sparkling wine is aged for at least 30 months in the darkness and silence of the La Valle cellars. "Naturalis" is a very fresh and excellent stately sparkling wine.
In the wine-growing region of Calatafimi Segesta (Trapani), a fascinating area full of natural beauty and vistas, the Preole, a new organic wine of the organic farming business Adamo is produced.
The color is ruby red to purple and the nose is intense with deep notes of spices and wild berries. The palate is full-bodied, well-balanced with a good body, even if it is young. A fresh grape flavor without wood notes.
The Preole is another good example of how ORGANIC also means high quality wine.
When tasting the wine Five Roses of Leone de Castris the wine expert Othmar Kiem came to the following verdict: 91 points for the Apulian wine. "Brilliant, bright cherry color. Very fresh, fragrant nose, clear and intense notes of strawberries and raspberries, crisp sour cherries. On the palate, clear and sanded, also shows pronounced raspberry notes, salty, in the final supple, reminds of summer and the sea!"
Bring Italy and the summer to your home, order the wine at OIP. Extend your vacation and enjoy the Italian sun on your terrace or balcony!
This wine has a straw yellow color and has an optimal flavor structure. The bouquet is sweet of white flowers, almonds, rosemary and citrus fruit. Most persistent are the floral and fruity notes with apricot and almond blossoms.
The palate is full-bodied and has a fresh structure. The aftertaste is long lasting with good mineral notes.
Grape variety: 100% Grillo
Winemaking: Fermentation at controlled temperature on the lees.
The company was founded in 1956 thanks to the passion of Paolo Mazzotti for the sale of high-quality grapes. In subsequent years, the work was refined by the involvement of his son Andrea and the introduction of new technologies. In 1986, another historical turn took place: with the beginning of the wine-making and bottling the company's philosophy changed, which sought since ever higher quality.
This wine is part of the selection of vintage wines and collector wines that we have selected for you. We are constantly looking for rare and special vintages.
Currently there are 1492 wines included in our catalog in this category.
Are you looking for a special or specific wine? Then we recommend you to surf in the category VINTAGE WINES or perform a search on the page.
Furthermore, we would like to draw your attention to our auction area, where we auction real "treasures".
Beer is one of the most common and oldest alcoholic beverages in the world.
The beer of Conte de Quirra is produced by alcoholic fermentation with the yeasts Saccharomyces cerevisiae or Saccoromyces Carlsbergensis and barley malt.
Barley malt consists of germinated barley and it is usually called simply malt.
Handcrafted beer is not pasteurized and is produced without the addition of preservatives and using the best ingredients.
Maurizio Zanella, President of the Franciacorta Consortium, and Roberto Arditti, Director of Institutional Affairs for Expo 2015, presented all the upcoming collaborations with the partners who will be working alongside Franciacorta during the World Exposition, as well as a packed programme of events and initiatives to promote Franciacorta and its origins in the area of Franciacorta.
A great wine is the perfect blend between poetry and science, between the imponderable and the measurable. It is essentially beautiful, a work of art. It is a sort of raw material’s transfiguration that springs from must as a statue springs from stone. The man who creates it is the one who carves into this stone, already having the end result in his mind. To do this, obviously a man must have a sound scientific background. He must have an understanding of several things; knowledge of the soil, the physiology of the grape, the biochemical processes underlying the transformation of grapes into wine, and the mechanisms of sensory perception. These represent the essence of my way of making wine, this magical invention of man, which has affected my entire life. It was because of these convictions that my wife Laura and I founded Quintodecimo in 2001.
Carpineto is guided by its own deeply rooted production principles complemented by those of the appellations in which it operates. Vineyards are managed according to sustainable, low impact farming principles, winemaking techniques respect the natural processes that transform grapes into wine.
The pop diva Madonna was recently a guest in the Italian talk show "Che Tempo Che Fa". For this extraordinary occasion the talk show host Fabio Fazio has chosen a very special wine to transform a classic interview in a casual conversation with the American singer. He chose the Sassicaia of the 2011 vintage.
On June 21, 2013 Legambiente has selected jointly with the Ministry of Science of Agriculture the best organic white wine with the best price / quality ratio, "Costa dell'Ape Terre Siciliane IGP" produced by the organic farm "Adamo".
This winery is still very young and it was born from the idea to promote the valuable resources of the area around Lake Garda. The wines are made from the typical grape varieties of the region. Particular importance is placed on the development of the vine.
In the interior of Sicily, 22 km from Alcamo and 44 km from Palermo, grows in the hills with chalky and sandy soils, a rare grape variety named Perricone.
Few winemakers experiment with the Perricone vine and today even a varietal wine can be produced.
Since its founding the winery "Duca dalla Salaparuta" has a production of high quality wines.
It mixes traditional and indigenous grape varieties to a new and creative generation of classic and internationally acclaimed wines.
My name is Alfredo Iannaccone and I'm a journalist, food blogger and chef. I participated in the Italian version of the famous television series "MasterChef" in 2012 and arrived in the top 80 among amateur chefs in Italy out of 10,000 participants. Soon I will be attending the selection of the TV show "Cuochi e Fiamme" [cooks and flames] of the broadcaster "La 7".
Can a "normal" white wine as the Trebbiano be voted the best wine in Italy? Of course, if the bottles contain the legends of the Valentini family. An international jury has awarded the Trebbiano the first place in the ranking of the 50 best Italian wines.
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