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Sauvignon 2023 Quarz TERLAN...
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Sauvignon 2023 Quarz TERLAN...

<br />'Our Sauvignon selection, which has been given a truly descriptive name, is as filigree as the fine quartz flecks in the volcanic porphyry rock of Terlan. Characteristic of<br />the quartz are its fine texture and depth as well as a salty reverberation, which have in the meantime brought this noble white wine international renown.'<br />Rudi Kofler<br />Wine<br /><br />Region of Origin: South Tyrol - Italy<br />DOC area: South Tyrol Terlan<br />Variety: 100% Sauvignon Blanc<br />Orientation: South - Southwest<br />Slope: 10 - 40<br />Altitude: 300 - 550 m<br /><br />Vinification<br />Harvest and grape selection by hand; gentle whole bunch pressing and clarification of the must by natural sedimentation of the lees; slow fermentation at controlled<br />temperature and maturation for 9 months on the fine lees partly in large wooden barrels (50%) and partly in stainless steel tanks (50%); assemblage three months before<br />bottling.<br /><br />Technical data<br />Alcohol content: 14,0 % vol.<br />Residual sugar: 2,7 g/l<br />Total acidity: 6,8 g/l<br /><br />Recommended with food<br />An exciting accompaniment to oysters, salmon tartare or cruditè of shellfish; also to green apple risotto with cross-roasted brook trout fillet, steamed langoustines or roast<br />lamb in a herb crust with braised asparagus; mature goat's cheese.<br /><br />Character<br />Colour: Sparkling yellow-green<br />Nose: Enticingly exotic with a multi-layered fruit of mango, papaya, lime and red grapefruit but also herbal aromas reminiscent of lemongrass, lemon balm, mint and green<br />tea, this Sauvignon presents itself in the glass. In addition, it also reveals mineral flint notes combined with a hint of gooseberries.<br />Taste: An extremely interesting interplay is experienced on the palate, where the juicy fruit aromas combine with the delicate minerality to create a remarkable harmonious<br />fullness and a powerful and long finish.<br /><br />Recycling information<br />Check the regulations of your municipality<br />Capsule - TIN 42- plastic/aluminium - aluminium and metal collection<br />Cork - FOR 51 - cork - sep. collection for organic waste<br />Bottle - GL 71 - glass - waste glass collection<br />Box - PAP 20 - corrugated cardboard - waste paper collection<br />box 2 - PAP 21 - non corrugated cardboard - waste paper collection<br />
Price €58.30
Teroldego Rotaliano DOC...
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Teroldego Rotaliano DOC...

Teroldego Rotaliano DOC<br />BOTTEGA VINAI<br /><br />Teroldego is probably the oldest quality vine variety produced in Trentino; in fact, there has been talk of it since the 15th century, but there is no certainty as to its<br />etymological origin: perhaps it refers to the 'Tiroler Gold' - gold of the Tyrol - for its intrinsic quality that prompted Cesare Battisti to define it as the 'prince wine of<br />Trentino'. In 1948, its producers were the first to form a consortium for the protection of Teroldego Rotaliano and in 1970 they were the first to obtain the recognition of<br />Denominazione di Origine Controllata. Production area: Campo Rotaliano, to the north of Trento, in the municipality of Mezzolombardo, on the glacial gravel banks of the<br />Noce torrent, which in fact reproduce the characteristics of the hillside.<br /><br />Grape varieties: exclusively Teroldego with a yield of 80 hectolitres per hectare. It has large, trilobate leaves with sharp, irregular toothing and red autumn colouring; the<br />vigour of the vines is good and constant, grown using the Trentino pergola; the bunches are fairly compact, the skin is pruinose and leathery and the flesh juicy.<br /><br />Vinification and refinement: it is vinified in red, with maceration lasting 8-10 days in stainless steel tanks. It is then aged partly in barriques and partly in Slavonian oak<br />casks, but only for 6 months and no longer, in order to preserve the fruity notes typical of the variety.<br /><br />Analytical data: -Alcohol:13,00%vol-Total acidity: 5 g/l-Net dry extract: 29 g/l-Residual sugar: dry-Contains sulphites<br /><br />Organoleptic characteristics: Intense ruby red wine, with marked and lively purple edges when young. The bouquet is clean, distinctly fruity with hints of raspberry and<br />blackberry and berries, such as raspberry, in the initial period; later, as it matures, the bouquet is enriched with new sensations, becoming ethereal, very broad and at the<br />same time personal. In the mouth it reveals a balanced tannicity, accompanied by a full and continuous texture. The taste is velvety, enveloping, full-bodied and austere.<br /><br />Serving suggestions: 'Tonco de Pontesel' from Trentino, venison and polenta, veal stew, mixed grilled meats.<br /><br />Serving temperature: 16-18°C<br />
Price €11.40
Trento DOC Altemasi Graal...
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Trento DOC Altemasi Graal...

Altemasi Riserva Graal 2014<br />TRENTO DOC CLASSIC METHOD<br />An elegant classic sparkling wine Riserva Millesimato that Cavit produces only with grapes from great vintages. Graal derives from medieval Latin with the meaning of<br />container, this name gained notoriety in the cycle of King Arthur's novels because it was associated with the cup used by Jesus during the Last Supper.<br /><br />Production area: The highest and most suitable hilly areas for sparkling wines in Trentino (Colline di Trento, Altopiano di Brentonico and Valledei Laghi). Medium-textured<br />soils of fluvial-glacial and volcanic nature, on average not very deep and situated at altitudes between 500 and 600 metres above sea level.<br />Grape varieties: 70% Chardonnay and 30% Pinot Noir with a yield of 70 hl per hectare.<br />Climate: After a mild winter with plenty of water, a spring with plenty of rain accompanied us until the beginning of June, followed by a hot, dry summer. Towards the end of<br />August, thunderstorms cooled the days and led to sudden drops in temperature at night. These sudden changes in temperature delayed the ripening process, postponing<br />the start of the harvest until 10 September.<br />Vinification and ageing: Manual harvesting into boxes preceded the traditional soft pressing of the perfectly ripe grapes, with separation of selected fractions of the must,<br />which fermented at a controlled temperature in stainless steel and barriques.frothing took place in May, after a period of maturation of the base wine.the first disgorgement<br />took place 68 months after tirage.<br />Analytical data:<br />Alcohol: 12.50% vol.<br />Total acidity: 6,3 g/l<br />Dry extract: 22 g/l<br />Residual sugars: 5 g/l<br />Contains sulphites<br />Organoleptic characteristics: White mousse with fine and continuous perlage; straw yellow colour with greenish reflections. Fine and intense bouquet with notes of apple<br />and citrus fruits, accompanied by hints of minerals, candied fruit and pastries. Fresh and balanced in the mouth. An important acidity highlights the texture and backbone<br />that support the long persistence and elegance of the wine: Roasted fish, white meat, cheese and stuffed pasta.<br />Serving temperature: 8 -10°C<br />
Price €61.00
Südtirol Eisacktaler Kerner...
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Südtirol Eisacktaler Kerner...

Kerner<br />Colour: greenish to straw yellow<br />Aroma: fruity spicy aroma, peach, passion fruit, sage, mint, mango, steranis.<br />Taste: A full, aromatically racy white wine. The ripe notes of white peach are<br />are delicately spiced with aromas of sage and peppermint. The salinity and minerality give the<br />the palate a vibrant experience.<br />Recommended as an aperitif, with cold starters and grilled fish.<br /><br />Grape variety: Kerner<br />Altitude: 650 m.<br />Orientation: South<br />Soil type: Gravelly moraine soil<br />Method of cultivation: Guyot<br />Vines/ha: 7000<br />Yield per ha: 60 hl<br />Harvest time: Mid-October<br />Fermenter: Stainless steel<br />
Price €20.80
Sassicaia 2022 TENUTA SAN...
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Sassicaia 2022 TENUTA SAN...

TYPE: D.O.C. Bolgheri Sassicaia<br /><br />PRODUCTION AREA: Bolgheri. The production facilities are located at an average altitude of between 100 and 300 metres above sea level, with western/southwestern<br />exposure.<br /><br />VINE: Cabernet Sauvignon, Cabernet Franc.<br /><br />SOIL TYPE: strong presence of calcareous areas rich in marl and stones and partially clayey.<br /><br />VINIFICATION: Selection of the grapes using a sorting table to eliminate impurities and any imperfections. Soft pressing and gentle de-stemming of the grapes using<br />suitable machinery to avoid breaking the integrity of the berries and avoid excessive release of tannins. Alcoholic fermentation (completely spontaneous and without the<br />addition of external yeasts) was completed in mid-October and took place regularly at maximum temperatures of 26-27 °C. Frequent delestages and open-air pumping over<br />allowed for excellent aromatic extraction and freshness in terms of the acidity of the musts. Malolactic fermentations (always without nocules), carried out in stainless steel,<br />were completed regularly at the end of November thanks to the low external temperatures. In early December, after frequent racking to clean the musts, the wine was<br />placed in barriques from the first ten days of December 2019.<br /><br />VINEYARD SYSTEM: spurred cordon<br /><br />COLOUR: purple red with violet reflections.<br /><br />BOUQUET: expressive and very fine bouquet, broad, with hints of cherry and aromas of undergrowth, balsamic herbs and rosemary.<br /><br />PAIRINGS: Meat of all kinds and fine game.<br /><br />TASTE: very fine and intense, with a fresh acidity supported by strong tannins. Balanced and long.<br /><br />AGEING: at the end of the malolactic fermentation the wine was put into barriques using 40% new wood, 40% first passage and 20% second passage. We used French<br />oak barriques (Troncais and Allier in particular) with a fine grain and light toasting in order not to overdo the release of tannins. Sassicaia 2019, after about 25 months of<br />refinement in wood, was racked into steel tanks and further selected before final blending and then bottling.Subsequent refinement in bottle before release.<br />
Price €298.00
Spum. F.cta Ris. Vittorio...
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Spum. F.cta Ris. Vittorio...

FRANCIACORTA RESERVE DOCGVITTORIO MORETTI<br /><br />A great cuvée that has the ambition to express the memory of the land of Franciacorta and its perpetual renewal. A link between memory and vision, past and future.<br />Obviously, only the best selections can be part of this exclusive blend: the best soils and the best exposures, the best grapes and the best harvest splits. The fruit from the<br />oldest vines is fermented in small white oak barrels, while the long élevage on the lees involves the use of a cork. The colour of the wine is bright yellow, the foam rich and<br />creamy, the perlage of interminable persistence. The bouquet is ample and kaleidoscopic, capable of continuous transformations that range from ripe yellow fruit to<br />wildflower honey, from pastries to candied citrus fruits, to hints of smoke and laurel. Impressive is the consistency of the palate, dense and creamy, generous and rich,<br />very long in the sip and in the aromas. In this context, the role of acidity is decisive, supporting and dragging, giving freshness and future.<br />Grapes: Chardonnay 60%, Pinot Noir 40%.<br />Training system: Guyo<br />Planting density: 5000 vines/ha<br />Average age of vines: 25 years<br />Harvest period: end of August, beginning of September<br />Ageing: 57% pièces, 43% inox<br />Dosage: &lt; 3 g/l<br />Acidity: 7.4<br />
Price €198.40
Syrah Lazio IGP Tellus 2023...
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Syrah Lazio IGP Tellus 2023...

FATTORIA TELLUS<br />LAZIO<br />TELLUS SYRAH 2020<br /><br />TELLUS FARM<br />LAZIO<br />TELLUS SYRAH 2020<br /><br />GRAPE VARIETY: SYRAH 100%<br />AREA OF PRODUCTION: CASTIGLIONE IN TEVERINA<br />VINEYARD SURFACE: 20 HA<br />VINEYARD ALTITUDE: 300 METRES ABOVE SEA LEVEL<br />SOIL TYPE: SANDY, MEDIUM TEXTURE<br />TRAINING SYSTEM: SPURRED CORDON<br />VINE DENSITY: 5,000 PER HECTARE<br />PRODUCTION PER HECTARE: 75 Q.LI<br />GRAPE YIELD IN WINE: 65%<br />AVERAGE AGE OF VINES: 13 YEARS<br /><br />THE GRAPES AND THE VINEYARD<br />With the aim of obtaining a wine that could best represent the great potential of the Lazio vineyard we decided to focus our attention<br />on the Syrah variety. The care of the individual vines, with particular reference to the training system and production control, allow us to obtain<br />grapes of great balance, both from a sugar and phenolic point of view.<br />VINIFICATION<br />Immediately after the harvest and subsequent pressing, the grapes are sent to a cold pre-maceration phase for 4 or 5 days at a temperature of 18-20°C. This<br />technique best enhances the natural freshness and fragrance of the fruit. Fermentation then continues at a temperature of 25-27°C.<br />Once alcoholic fermentation is complete, the wine is put into wood where malolactic fermentation also takes place.<br />THE WINE<br />A wine with an intense colour with violet reflections, the bouquet is exalted by its scents of fresh fruit, cherry with spicy notes that blend with great balance and elegance<br />with those of vanilla and sweetness given by the wood. The taste is enveloping, silky, with soft tannins and a rich, persistent finish.<br /><br />HARVEST TIME: SECOND WEEK OF SEPTEMBER<br />VINIFICATION: MACERATION ON THE SKINS<br />ALCOHOLIC FERMENTATION: IN STAINLESS STEEL FOR 14 DAYS<br />MALOLACTIC FERMENTATION: FULLY CARRIED OUT<br />ALCOHOL CONTENT: 13.85%.<br />TOTAL ACIDITY: 5.15 GR/LT<br />DRY EXTRACT: 32.60 GR/LT<br />PH: 3.60<br />
Price €14.60
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