CASTELLO DEL TERRICCIO 2010<br />Appellation: I.G.T. Rosso Toscana (Castello del Terriccio)<br />Producer: Castello del Terriccio<br />First vintage: 2000<br />Grapes: Syrah, Petit Verdot<br />Analytical Data:<br />Alcoholic Grade: 14.00%.<br />Soil type: The soil is rich in iron minerals with the presence of stones and fossils. The perfect inclination towards the Mediterranean sea, a unique reflection of the sun, the<br />light breeze of the coast and the abundance of sunlight promote a unique and exclusive maturation.<br />Training system: spurred cordon<br />Planting density: 3,600 vines/Ha. for the old vineyards; 5,600 vines/Ha. for the new vineyards<br />Vintage 2010 developed in a perfect way with a slow and gradual growth, due above all to a cool and rainy spring and a summer with average temperatures perfectly in line<br />with the seasonal average and little precipitation. The harvest started about 10 days late for all varieties. Aided by splendid late summer weather, we harvested grapes rich in<br />polyphenols, acidity and sugars in excellent conditions. The wide temperature range between day and night helped us to maintain the aromas, thus giving the wine great<br />complexity.<br />Harvest period: The grapes were harvested strictly by hand and the Syrah and Petit Verdot grapes were picked from the end of September. After an initial selection in the<br />vineyard at the time of manual harvesting, the grapes are carefully selected a second time on arrival in the cellar on the sorting table.<br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to spoil the skin of the berries. Alcoholic<br />fermentation takes place in open-top stainless steel vats at controlled temperature, with maceration of the grapes for about 20 days. The day-long fermentation allowed the<br />extraction of the aromatic bouquet and the right balance of the tannins, with an important structure that will allow a long ageing period.Refinement:The refinement takes<br />place in Tonneaux of Roveres-Frances in the first and second passages for a period of about 22 months and then assembled and bottled.<br />

'The Bacialè, in Piedmontese dialect, is the spouse, the one who arranges marriages. In fact, this wine is the result of a perfect marriage between Barbera and other grapes.<br /><br />Denomination Monferrato Rosso D.O.C.<br />Grapes and Vineyard: Barbera from the vineyards of Castelnuovo Calcea; Merlot from the vineyards of Rocchetta Tanaro and San Marzano Oliveto; Cabernet Sauvignon from<br />the vineyards of Rocchetta Tanaro and San Marzano Oliveto; Cabernet Franc from the vineyards of Rocchetta Tanaro; Pinot Noir from the vineyard of San Marzano Oliveto.<br />Each variety is harvested and vinified separately, starting with Pinot Noir by degree of ripeness, then Merlot, Barbera, Cabernet Franc and finally Cabernet Sauvignon.<br />Vinification: The hand-picked grapes are further selected by experienced personnel before soft destemming-crushing, which ensures greater integrity of the grapes and<br />avoids undesirable herbaceous notes. Fermentation takes place in steel vats, which guarantee better than other materials that the fermentation takes place in a<br />contamination-free environment and that the temperature can be kept under control. During fermentation, the must is pumped over (every 6 hours or so) and délestage (a<br />couple of times in the first 15 days) for a total period of about 3 weeks. At the end, the wines are racked into barriques to optimise colour stabilisation and malolactic<br />fermentation. The wines are then matured in barriques selected according to the different types of wine for 12 months and finally blended. Blending is preceded by a careful<br />tasting to decide the composition, which may vary in percentage terms each year.<br />Serve at: 16-18°<br />

Giacomo loved elastic ball, a Piedmontese game played in the Acquese hills, an area with a vocation for the production of Brachetto. So it was that Giacomo, like his father<br />before him, inherited the nickname of a fist-ball champion 'Braida', and in 1967 the family began producing Brachetto d'Acqui.<br /><br />Denomination<br />Brachetto d'Acqui DOCG.<br />Grapes and Vineyard: produced with grapes: Brachetto 100%.<br />Winery: steel tanks for fermentation and maceration of the skins at controlled temperature for 36-48 hours. Passage in autoclave for frothing. After stabilisation and<br />microfiltration, bottle ageing follows.<br />Tasting: light ruby red colour with purple reflections, lively foam and insistent perlage. Lush, fragrant and aromatic bouquet, with clear hints of ripe red fruit and dried roses.<br />Sweet, soft, delicate, sparkling, persuasive flavour with a long aromatic persistence. It goes well with strawberries and wild berries, as well as with nuts, hazelnuts, almonds,<br />pistachios and figs.<br />The most traditional pairing, with dessert at the end of the meal or mid-afternoon, is with dry pastries and baked goods, from Christmas panettone to tarts. Braida Brachetto<br />d'Acqui is perhaps the only wine in the world that, above all, goes well with chocolate.<br />Serving recommendations: Serve at 6-8°.<br />

RIESLING<br />South Tyrol - Alto Adige DOC<br /><br />Brought to South Tyrol in the 19th century by Archduke Johann of Austria,<br />Riesling is one of the most refined and elegant white wines.<br />In contrast to the German models, the wines here in South Tyrol are usually produced<br />wines here in South Tyrol are usually vinified without residual sweetness.<br />Grape variety Riesling<br />Growing region/climate Sloping vineyards around Bolzano and the Valle Isarco,<br />500 m above sea level<br />Harvest early to mid-October<br />Vinification Carefully selected grapes are pressed<br />pressed and fermented in steel tanks at a controlled<br />fermented in steel tanks at a controlled temperature.<br />Maturation also takes place in stainless steel tanks<br />to preserve the freshness of the wine.<br />Characteristics Colour: greenish to light yellow<br />Aroma: fruity of peach and apricots,<br />delicate floral, slightly ethereal.<br />Taste: dry, elegant, fresh with<br />pleasant acidity, lively<br />Goes well with fish and crustaceans, poultry, goat cheese<br />and vegetarian dishes<br />Serving temperature 10 - 12 °C<br />Alcohol 13 % vol<br />Residual sugar 3.5 g/l<br />

LUDWIG BARTH VON BARTHENAU<br />Vigna Roccolo<br />A Pinot Noir whose dark ruby-red colour already hints at its enormous concentration. In the glass, it soon reveals its aromatic depth: multi-faceted aromas of sour cherries<br />and cranberries, accompanied by delicate vanilla tones and fine oak. On the palate, it is very elegant and convinces with its precise acidity, velvety tannins and an<br />impressively long finish.The Vigna Roccolo is, together with the Vigna S. Urbano, another small parcel and valuable cru of our vineyards in the Mazon site. In this heart of<br />Mazon, there was already a Burgundy vineyard at the time of the vineyard's previous owner, Ludwig Barth von Barthenau, which stood next to a 'Roccolo', a historic bird-<br />catching site. This Pinot Noir reflects the enormous potential of this unique site, where vines grow that are 70 years old.Only the classification 'Vigna' guarantees the origin<br />of a site wine in South Tyrol.<br />HOFSTÄTTER CLASSIFICATION: Site wine<br />GRAPE VARIETY: Pinot Noir<br />SOIL: Conglomerate of clay, limestone and porphyry soils.<br />VINIFICATIONAND RIPENESS: After the manual harvest, the grapes are destemmed and the individual berries are selected once again on a table in additional manual work.<br />After a short, cool maceration to refine the fruit bouquet, the wine ferments for about 10 days at a constant temperature of 28°C.The maturation extends over three different<br />phases: in the first phase the wine is aged for about 12 months in small oak barrels, then after the assemblage it matures for about another 6 months in large oak barrels<br />and after bottling it is stored for another 12 months in the cellars of the Ansitz Barthenau.<br />SERVING TEMPERATURE: 14° -16° C<br />Serving Suggestions: red meats, game, mild cheeses.<br />

Vigna<br />KOLBENHOF<br />Gewürztraminer<br /><br />The Kolbenhof Gewürztraminer shows an intense golden yellow colour with delicate greenish reflections in the glass. Aromas of ripe yellow fruits, especially peaches and<br />apricots, mingle with exotic scents of lychee, mango and passion fruit. On the palate, these fruity impressions continue, while the wine still has a fine acidity that never<br />makes it seem too lush despite its concentration. A Gewürztraminer that can convince with aromatic length.This Gewürztraminer is a selection from the best vineyards of<br />our estate Kolbenhof in Söll / Tramin. Thanks to the special microclimate, the ideal orientation and the age of its vines, the Kolbenhof estate is one of the great cru sites for<br />South Tyrolean Gewürztraminer. Only the classification 'Vigna' guarantees the origin of a site wine in South Tyrol.<br />HOFSTITY CLASSIFICATION: Site wine<br />GRAPE VARIETY: Gewürztraminer<br />SOIL: Loam and limestone gravel<br />VINIFICATIONAND RIPENESS: after delivery, the grapes are lightly crushed and the must is left in contact with the skins for a few hours to bring out the fruitiness of the<br />wine. After a gentle pressing and natural sedimentation of the lees, the must ferments at a controlled temperature. After fermentation, the Kolbenhof Gewürztraminer<br />matures for another 8 months on the fine lees. The fine yeast is stirred weekly (battonage).<br />SERVING TEMPERATURE: 8° -10° C<br />RECOMMENDATION FOR COOKING: delicious on its own, it can also be combined with crustaceans, more sophisticated fish preparations and Asian dishes.<br />

Appellation: Mosel<br />Grape varieties: Riesling 100%<br />Alcohol content: 11<br />Filling quantity: 0.75l<br />Recommended drinking temperature: 10/12 °C<br />Product type: White<br />

Appellation: Mosel<br />Grape varieties: Riesling 100%<br />Alcohol content: 12<br />Filling quantity: 0.75l<br />Recommended drinking temperature: 8/10 °C<br />Product type: White<br />

Appellation: Moselle<br />Grape varieties: Riesling 100%<br />Alcohol content: 8.5%<br />Filling quantity: 0.75l<br />Recommended drinking temperature: 8/10 °C<br />Product type: White<br />

Production area: Montalcino<br />Age of vineyards: over 10 years old<br />Soil composition: of various origins, however rich in skeleton. The best are the marl soils.<br />Exposure of the vineyards: South, South-East, East, North-East, North<br />Altitude: between 250 and 500 metres.<br />Grapes: Sangiovese grosso 100%.<br />Harvest: beginning of September<br />Vinification: in red at controlled temperature<br />Maturation: 1 year in Slavonian oak barrels<br />Refinement in bottle: minimum 4 months<br />Organoleptic characteristics<br />Colour: intense ruby<br />Bouquet: with hints of withered rose and iris<br />Taste: soft, balanced, warm, sapid and persistent<br />Longevity: 10-15 years<br />Serving temperature: 16ºC<br />

Flaccianello della Pieve<br />Colli Toscana Centrale IGT<br /><br />Appellation: Colli Toscana Centrale IGT<br />Grapes: Sangiovese 100%<br />Vineyards: Selection of the best vineyards<br />Density: 6.000 vines per hectar<br />Training system: Guyot<br />Fermentation and maceration: in temperature controlled stainless steel tanks with indigenous yeasts for at least 3 weeks. Malolactic in barrels.<br />Ageing: In Troncais and Allier barrels for 24 months<br />

BARTHENAU<br />VIGNA S. URBANO PINOT NOIR<br /><br />A Pinot Noir whose dark ruby-red colour already hints at its enormous concentration.<br />If the nose is still somewhat closed at first, it soon releases its aromas in the glass, which are reminiscent of the multi-faceted bouquet of classic Burgundies.<br />The enveloping scent of sour cherries and raspberries is underlined by delicate vanilla tones and fine spicy notes.<br />On the palate, it is very well balanced and convinces with its elegant acidity, well-integrated tannins and an impressively aromatic concentration.<br /><br />The Barthenau Vigna S. Urbano is an expression of our most valuable Cru site. It is located in the heart of the vineyards around our estate Barthenau near Mazon.<br />This Pinot Noir reflects the enormous potential of this unique site, where vines grow, some of which are more than 55 years old.<br /><br />Only the classification 'Vigna' guarantees the origin of a site wine in South Tyrol.<br />VSU<br />Hofstätter Classification<br /><br />Grape variety<br /><br />Pinot Noir<br />Soil<br /><br />Conglomerate of clay, limestone and porphyry soils.<br />Vinification<br /><br />After delivery, the majority of the grapes are lightly crushed and destemmed, 25% enter the fermentation barrel intact. After a short, cool maceration to refine the fruit<br />bouquet, the wine ferments for about 10 days. During fermentation, the must is kept in constant contact with the solid grape components.<br />Maturation<br /><br />The ageing in wooden barrels takes place in two different phases: in the first phase, the wine is aged for about 12 months in small oak barrels; in the second phase, after the<br />assemblage, it is aged for about another 8 months in large oak barrels. After bottling, the wine is stored for another 8 months in the cellars of Ansitz Barthenau.<br />Food recommendation<br /><br />Red meats, game, mild cheeses.<br />