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TECUM<br />PINOT BIANCO RISERVA<br />'Tecum' (Latin: with you/together) is the expression of unison, elegance, and harmony. This cool and mineral Weiburgunder grows in the selected single vineyard Buchholz,<br />above Salurn. The site is located on the cooler, eastern valley side of the South Tyrolean lowlands, at an altitude of 600 m and with a mineral soil of dolomite rock. Out of full<br />respect for the terroir and the natural cycle of the vine, the wine matures for 12 months on fine lees in large wooden barrels and in stainless steel tanks, to then develop for a<br />further 12 months in the bottle. In the process, it retains its structure and complex variety of aromas. The wine is bottled exclusively in large bottles to promote its shelf life.<br />The initials 'N.D.T', which can be found on the label, stand for the philosophy of the wine: 'niente di troppo', which translates into German as 'from nothing too much'. With<br />the 2017 vintage, each bottle is individually numbered by hand.<br /><br />Excellent as an aperitif, with white meat, strong fish,<br />risotto, grilled vegetables<br />Bright light yellow colour, floral, fine fruity, nutty,<br />balanced structure, full-bodied elegance<br />

CHARDONNAY DOSS<br />PINOT SELECTION<br />Name: Doss refers to the hill around Kurtinig. The small winegrowing village was often under water and is therefore often called 'Little Venice'. The hill, formed by flooding, is<br />today the most important cultivation zone for Chardonnay &amp; Pinot Grigio.<br />In contrast to the rest of the South Tyrolean lowlands, fruit growing is not practised due to the different soil structure, but vines are planted almost exclusively. Label: The<br />label shows one of the oldest vines in South Tyrol, which was traditionally planted on important occasions. This vine is 270 years old and is located right next to our<br />Chardonnay plant.<br /><br />Aperitif, goes well with light hors d'oeuvres and with finely spiced dishes Straw-yellow colour with greenish reflections, long-lasting apple and banana aromas, complex<br />structure, juicy, persistent.<br />Pleasant fullness, well-integrated acid structure, harmonious-fresh elegance.<br />

CHARDONNAY RISERVA<br />BURGUM NOVUM<br />Name: Burgum Novum is derived from the Latin name of the village of Neumarkt.<br />where the winery was founded in 1969. The line stands for<br />authenticity and rootedness. Since the founding of the winery, the<br />have been known under this name and are the result of elaborate<br />and precise manual work in the vineyard, as well as the traditional vinification<br />vinification in the cellar.<br />The Chardonnay Riserva Burgum Novum together with the Pinot Nero<br />Riserva Burgum Novum is considered the top wine of Castelfeder.<br />This golden Chardonnay captivates with elegance, depth and passion.<br /><br />Suitable with mushroom dishes, strong fish, white meat, tender fillets Bright straw yellow, distinct bouquet of banana and apple, notes of almond and hazelnut, discreet<br />toasty aromas, full-bodied, balanced structure, elegant power, long finish.<br />

PINOT NERO RISERVA<br />BURGUM NOVUM<br />Name: Burgum Novum is derived from the Latin name of the village of Neumarkt.<br />where the winery was founded in 1969. The line stands for<br />authenticity and rootedness. Since the founding of the winery, the<br />have been known under this name and are the result of elaborate<br />and precise manual work in the vineyard, as well as the traditional vinification<br />vinification in the cellar.<br />The Pinot Nero Riserva grows on mineral-rich clay soils and captivates with its unmistakable<br />its unmistakable berry fragrance.<br />Along with the Chardonnay Riserva, it is one of the top wines of the house of<br />Castelfeder.<br /><br />Excellent with dark meat, game, spicy cheese Aroma of sour cherry and ripe berry fruits, delicate vanilla notes and spicy smoked aromas. Well balanced on the palate, with<br />pleasant acidity and a long finish. Ruby red colour<br />

PINOT NERO GLEN<br />PINOT NERO SELECTION<br />AUTHENTIC, EXPRESSIVE, UNIQUE<br />Terroir wines with a special character<br />name: Glen is the winery's historically most important site. Already the founder Alfons Giovanett has invested in this special site since 1969. The afternoon sun, the special<br />conglomerate soil of clay, lime and porphyry, as well as the microvinification at these altitudes of 450 - 790 m result in ideal conditions for this elegant Pinot Noir.<br /><br />Label: Shows the disused railway bridge in Glen - as a symbol of departure, mobilisation and industrialisation of this area. Today it is an accessible vantage point with a<br />unique view of Bolzano and the entire South Tyrolean lowlands. 85% of the vineyards in South Tyrol can be seen from here.<br /><br />Excellent with rich red meat dishes and game.<br />Ruby red colour, powerful, intense berry aromas, fresh elegance, balanced structure.<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 />

Fontodi<br />Chianti Classico<br />DOCG<br /><br />Denomination: Chainti Classico DOCG<br /><br />Grape variety: Sangiovese<br /><br />Vineyard: Various vineyards on the estate<br /><br />Density: 6,000 vines per hectare<br /><br />Training system: Guyot<br /><br />Vinification:<br />Spontaneous fermentation with indigenous yeasts and maceration in stainless steel tanks with fullers and thermal control for at least 2 weeks.<br /><br />Maturation: In Troncais and Allier barriques for 18 months.<br />

Teroldego Rotaliano Superiore DOC Riserva<br />THE MASO<br /><br />Within the framework of Trentino oenology, Teroldego has always had a prestigious role and for this reason it is called the 'prince wine' of Trentino. No one has so far been<br />able to say anything certain about its origin. Some say that a long time ago the Teroldego, a vine variety cultivated in the Veronese area, was brought to that large nest<br />called Campo Rotaliano, others, instead, date its origins back to the hills of Sorni, while others maintain that the name Teroldego derives from the German Tiroler Gold, that<br />is, Gold of the Tyrol. What is certain is that the first entry of the name of this vine in literature dates back to the 18th century in the oenological disquisitions of Michelangelo<br />Mariani, historiographer of the Council of Trent.<br /><br />Production area: from vineyards located in the most suitable areas of Campo Rotaliano in Trentino, in the municipality of Mezzolombardo. The soil is alluvial on gravel<br />banks of the Noce torrent, shallow, tends to be loose and well drained.<br /><br />Grape varieties: 100% Teroldego, a native Trentino vine. The yield per hectare is limited to no more than 80 quintals of grapes per hectare.<br /><br />Vinification and refinement:The grapes harvested at the end of September were vinified in red at a temperature not exceeding 25°C. After fermentation, the wine was aged in<br />barriques and casks for about 24 months. Bottled in February 2018, it remains to refine for another 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13,50% vol -Total acidity: 4,80g/l -Net dry extract: 31,10g/l-Sugars: dry-Contains sulphites<br /><br />Organoleptic characteristics: extremely dense ruby red wine with violet hues. The nose presents aromatic notes of small red fruits and violets. Important, well-structured on<br />the palate, balanced and enveloping thanks to the sweet tannins. The taste has an intense aftertaste of blackberry and blueberry.<br /><br />Pairings: Roasted red meats, game and very mature cheeses.<br />Serving temperature: 16 -18°C<br />

Maso Romani Marzemino 2020<br />Trentino Superiore DOC<br /><br />The name derives from Attilio Romani, who in the 19th century bought the maso and vineyards from Odoardo Seeber. IlMaso, owned by the Romani Foundation, is<br />managed directly by CAVIT, which has been producing this historic cru for over twenty years. Since 2003, the vineyard has been the subject of a long phase of study with<br />the aim of proposing, evaluating and enhancing all the possible wine productions of Marzemino known today, safeguarding the productive complexity and biodiversity<br />resulting from the conservation of one of its historic vineyards. The result of this intense work was the creation of the new vineyard at Maso Romani in spring 2008.<br /><br />Production area: Maso Romani is located in Vallagarina in the renowned Marzemino dei Ziresi production area, in the municipality of Volano; the vineyard of about six<br />hectares is a single property surrounded by ancient walls, which delimit its perimeter. The characteristics of the Maso Romani cultivation environment have been carefully<br />described in the zoning study carried out by the Istituto Agrario di San Michele all'Adige. The soil was formed from fairly ancient alluvium, often terraced and colluviated.<br />The soil is fairly deep, with little skeleton and a loamy-clayey texture. The climate is temperate continental, with cold, dry winters and relatively cool, rainy summers. The<br />area has been divided into two parts: one dedicated to the 'historical vineyard' and the other to the experimental-demonstration vineyard. In the historic vineyard, the rooted<br />cuttings obtained from the buds of the best vines selected in the existing vineyard by F.E.M. (Edmund Mach Foundation) researchers were planted. In the experimental-<br />demonstrative vineyard all possible clones and biotypes of Marzemino available in Italy were compared, in different combinations with the main cultivated rootstocks.<br /><br />Grape varieties: exclusively Marzemino with very limited production per hectare. The training system is the unilateral Guyot with 5,050 vines per hectare.<br /><br />Vinification and refinement: After careful manual harvesting of the grapes in October, the must was fermented with its skins in stainless steel tanks at temperatures never<br />exceeding 26 °C. Maceration in contact with the skins during alcoholic fermentation lasted 8 days. After alcoholic fermentation, the wine remained in stainless steel for<br />about a year and after bottling was aged for 6 months in the bottle.<br /><br />Analytical data: -Alcohol: 13.00% vol. -Total acidity: 5.25 g/l -Secret extract: 32.0 g/l -Residual sugars: dry<br /><br />Organoleptic characteristics: dark ruby red, with violet nuances; on the nose it presents intense floral scents of violet and fruity notes of plum and red fruits, such as black<br />cherry. On the palate it is well-balanced, well-structured with a long, enveloping persistence of fruity and floral notes.<br />Pairings: Starters with cured meats, with pasta with game ragout and with white meat main courses, such as roast poultry and other typical Trentine dishes.<br />

TIGNANELLO<br />Classification: Toscana IGT - Typical Geographical Indication<br />Vintage: 2019<br />Grapes: Sangiovese, Cabernet Sauvignon, Cabernet Franc<br /><br />Climate:The 2019 season in Chianti Classico was characterised by regular weather conditions, with a rather cold winter with little rainfall, and a cool and rainy early spring,<br />especially in April and May. The summer was warm, with no temperature extremes, and characterised by slightly above-average rainfall, which allowed the plants to grow<br />properly, both in terms of vegetation and bunches. Starting at the end of August and throughout September and October, the optimal climate allowed all the varieties grown<br />in the Tignanello vineyard to ripen perfectly. The grapes were harvested from the second ten days of September, beginning with the Sangiovese, until the Cabernet grapes<br />were picked on 16 October.<br /><br />Vinification and ageing: the climatic conditions of the harvest required, as usual, great care both in the vineyard during harvesting operations and in the cellar when the<br />grapes arrived, where sorting and initial processing were fundamental to achieving an optimal final result. During the fermentation process in truncated conical tanks, the<br />musts were macerated with extreme attention to the preservation of aromas, extraction of colour and management of the sweetness and elegance of the tannins. Drawing off<br />took place only after careful, daily tastings. Once the skins were separated from the wine, malolactic fermentation began in barriques to enhance the finesse and complexity<br />of the aromas. The ageing process took place in French and Hungarian oak barrels, partly new and partly second-passage, for a total period of approximately 14-16 months;<br />after an initial ageing in separate batches<br />these were assembled to complete the evolution in wood. The wine, made mainly from Sangiovese grapes and a small proportion of Cabernet Sauvignon and Cabernet<br />Franc, was aged for a further 12 months in bottle before being presented on the market.<br /><br />Alcohol content: 14% Vol.<br /><br />Historical data: Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on a 57-hectare south-west-facing site of limestone<br />origin with tuffaceous elements, at an altitude of between 350 and 400 metres above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine<br />blended with non-traditional varieties such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally 'Chianti Classico Riserva<br />vigneto Tignanello' was first vinified from a single vineyard with the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak<br />barrels. With the 1971 vintage, it became a Tuscan table wine and was called Tignanello, and with the 1975 vintage, the white grapes were totally eliminated. Since 1982,<br />the composition has remained unchanged. Tignanello is only produced in the best vintages; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.<br /><br />Tasting notes: Tignanello 2019 has a ruby red colour. The nose is striking for its great complexity: notes of red fruit, strawberry and pomegranate, alternate with delicate<br />hints of apricot and peaches in syrup, accompanying elegant nuances of vanilla, dried flowers, chocolate and pleasant spicy sensations of nutmeg; notes of coffee, caramel<br />and Mediterranean herbs complete the bouquet. On the palate, it is enveloping and graceful, with silky, vibrant tannins that give the wine liveliness, savouriness and taste<br />persistence; the aftertaste is characterised by notes of roasted coffee and bitter cocoa.<br />

The grape variety, which originated in Germany, has found an ideal terroir in South Tyrol. Riesling makes high demands on the site and prefers a cool but sunny climate.<br />This is exactly what the vineyards around Lake Montiggl and the neighbouring microzones offer, whose porphyry soils give the wine its special character. The Riesling<br />Fallwind impresses with its fruity notes and mineral acidity, which make it a top-class wine.<br /><br />GROWING AREA:<br />Vineyards around Lake Montiggl and in higher,<br />neighbouring areas (480-700m).<br />Exposure: south/southeast facing slope<br />Soils: Gravel and moraine soils<br />Method of cultivation: Guyot<br /><br />VINIFICATION:<br />Fermentation in steel tanks. Subsequent ageing on fine yeast<br />for a further five months.<br /><br />FOOD AND WINE PAIRING:<br />This all-rounder goes well with light fish dishes as well as with Asian<br />Asian cuisine and vegetable dishes. In spring with<br />Asparagus salad with ham roll filled with Bolzano sauce.<br />A pleasure also with goat cheese.<br /><br />ANALYTICAL DATA:<br />Alcohol content: 13%<br />Acidity: 6,95 gr/lt<br />Residual sugar: 5,7 gr/lt<br />DRINKING TEMPERATURE: 8-10°<br />