Il Bruciato 2023<br />Classification<br />Bolgheri DOC Rosso<br />Vintage<br />2023<br />Climate<br />The 2023 growing season in Bolgheri began with mild winter weather with limited precipitation that caused slightly early budbreak, which occurred from March 20th<br />forward. The spring months brought repeated rain showers and, although they were moderate in intensity, required careful vineyard management to preserve healthy vines.<br />Overall, July was hot and dry and proved to be beneficial in slowing down vine vigor while creating optimal conditions for veraison and ripening phases. Temperatures in<br />August were consistent with seasonal averages while at the end of the month unstable weather from the Atlantic brought rain and relief from the heat restoring favorable<br />conditions for an optimal ripening phase. Sunny dry conditions in September allowed each vineyard parcel to reach peak maturity and ensured the highest quality levels.<br />Merlot was harvested from the beginning to mid-September, while Syrah and Cabernet Franc were picked from mid to end of September. The grape harvest was completed<br />during the first half of October with Cabernet Sauvignon and Petit Verdot.<br /><br />Vinification<br />Upon arrival in the cellar, selected clusters were destemmed and gently crushed. Fermentation and maceration on<br />the skins took place in temperature controlled stainless steel tanks for approximately 15-20 days at a temperature<br />of 28-30 °C (82-86 °F). A portion of the Merlot and Syrah musts were kept at lower temperatures during<br />fermentation to better preserve each grape variety's distinctive aromas. Malolactic fermentation took place both in<br />barriques and in stainless steel tanks and was completed by the end of the year for all grape varieties. Afterwards,<br />Cabernet Sauvignon was blended with Merlot, Syrah, and a small percentage of Cabernet Franc and Petit Verdot:<br />the blend was reintroduced into barriques where it was left to age before bottling.<br />Historical Data<br />The Guado al Tasso estate is located in the small but prestigious Bolgheri DOC appellation on the coast of Upper<br />Maremma, about one hundred kilometers southwest of Florence. This appellation has a relatively recent history as<br />it was established in 1994 but has gained worldwide recognition as a new reference point in the international<br />oenological scene. The estate covers an area of 1000 hectares (2500 acres), about 320 (790 acres) of which are<br />planted with vines. The remainder is richly covered with wheat fields, sunflowers and olive groves, set in a beautiful<br />plain encircled by rolling hillsides known as the Bolgheri amphitheater due to its particular shape. Guado al<br />Tasso's vineyards are planted to Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino<br />grapes; this last cultivated with both with white and red varieties. The nearby sea provides a mild climate with<br />constant breezes mitigate summer heat and alleviate harsh winter weather, maintaining a clear sky and a high level<br />of sunlight exposure. Il Bruciato was created in the year 2002 during one of the most difficult vintages at Guado al<br />Tasso in order to present the unique terroir of Bolgheri and give it a greater visibility and recognition. The first<br />blend to be used was that of Guado al Tasso only to see, in the years which followed, a modification of the varietal<br />composition and the identification of a series of vineyard plots intended to be used exclusively for this wine. The<br />wine was not produced in the 2003 vintage.<br />Tasting Notes<br />Il Bruciato 2023 is an intense ruby red color. The nose opens with sweet, captivating aromas of small ripe red fruit<br />and plums that lead over to delicate spicy notes. The palate is full bodied yet at the same time delicate, powerful and<br />refined. A wine that is extremely easy to drink defined by supple and well-concentrated tannins that impart<br />dimension, persistence and balance.<br />

MECZAN PINOT NOIR<br /><br />The Meczan is a very varietal Pinot Noir, which is characterised above all by its softness, its distinctive fragrance and its clear fruity character.<br />It has a vivid ruby red colour with slight garnet reflections. Fresh, animating bouquet with seductive notes of wild berries and cherries.<br />On the palate, the Meczan presents itself very harmonious and distinctly juicy with intense fruit notes.<br /><br />Pinot Noir was first successfully cultivated in Trentino-South Tyrol at the beginning of the 19th century.<br />It soon became apparent that the gentle hills and the special microclimate of the high plateau in Mazon offered the ideal conditions for producing Pinot Noir of international<br />calibre.<br />Meczan<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 />75% of the grapes are destemmed, 25% enter the fermentation tank intact. Fermentation lasts about 10 days, during which time the must is kept in constant contact with<br />the grape skins.<br />Food recommendation<br /><br />Accompanies noble poultry, roasts, pasta dishes with meat ragout.<br />

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<br />Vinification<br /><br />Destemming and pressing of the grapes.<br />Maceration: about 20 days in stainless steel tanks.<br /><br /><br />Maturation and ageing<br /><br />36 months in large Slavonian oak barrels of 15 to 50 hl.<br />About 6 months in the bottle.<br /><br /><br />Sensory impressions<br /><br />A dark, almost inky ruby red colour with rich garnet hues. Bold yet delicate on the nose, it is redolent of ripe cherries, cassis and prunes; hints of milk chocolate, rhubarb<br />and balsamic mentholated tobacco also come through, creating an exquisitely refined, harmonious and elegant bouquet. Tonic and juicy on the palate, it is a ripe, full-<br />bodied wine with extremely lively tannins; an invigorating citrus note perfectly balances its high alcohol and helps make this big wine a most enjoyable drink.<br /><br /><br />Recommended food pairings<br /><br />Amarone is made from dried grapes and is therefore a concentrated, round and powerful wine, an elixir of long life. After a few years of bottle ageing, it becomes an<br />excellent complement for luxurious dishes such as jugged hare, roast turkey with truffles, braised beef in red wine, Amarone risotto. When savoured at its peak, it pairs<br />perfectly with ripe, pungent cheeses. A daring combination? Try it with cotechino.<br />

TYPOLOGY: Chablis AOP white wine<br />PRODUCTION AREA: Chablis<br />GRAPE VARIETIES: 100% Chardonnay.<br />VINIFICATION: The whole bunches are harvested in a pneumatic press; 12 hours of sedimentation at 12-15 ºC in wide tanks specially designed to speed up the process and produce very clear juice. 2 weeks fermentation at 16 ºC in stainless steel tanks.<br />COLOUR: pale gold.<br />BOUQUET: Young, pungent nose with mineral overtones.<br />PAIRINGS: Perfect as an aperitif or with shrimp and watercress salad, Japanese food or oysters. Serving temperature: 10-12 °C<br />FLAVOUR: fresh and harmonious palate with flavours of white fruits and spring flowers.<br />AGEING: aged for 6 months on fine lees in stainless steel tanks.<br /><br />

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREA 'The best areas of Veneto with a vocation for this variety'.<br /><br />GRAPE VINE 100% Moscato<br /><br />SOIL TYPE Volcanic and tuffaceous hills.<br /><br />WINE-MAKING 'Drying of the grapes for about a month in the fruit cellar, fermentation in steel vats'.<br /><br />COLOUR Straw yellow<br /><br />BOUQUET Extraordinarily intense with hints typical of the variety and of honey and flowers<br /><br />PAIRINGS 'Excellent with pastries, fruit tarts, homemade cakes and also desserts with creams'.<br /><br />FLAVOURIt is sweet and very fresh, balanced and full, with a long and pleasant persistence.<br /><br />

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Bright cherry red, fruity, delicately spicy, soft tannins, pleasant freshness, long finish.<br /><br />The Kalterersee BISCHOFSLEITEN is an ambassador for its terroir. Unmistakable Kalterer. Grown on old vines in a divine vineyard near Lake Kaltern, its own 'Vigna'. Its terroir and traditional ageing in wooden barrels give rise to a multi-layered aroma of Amarena cherries, redcurrants and violets with a hint of almonds. The elegant body is evident on the palate. The wine is refreshing and carries soft tannins. The finish is fruity and long.<br /><br />Hand-picked and selected grapes from the historic 'Bischofsleiten' vineyard. Destemming of the grapes and mash fermentation at a controlled temperature in stainless steel tanks. After malolactic fermentation, maturation in stainless steel tanks and in used tonneau (10%) for 6 months.<br /><br />100% Vernatsch, autochthonous variety from South Tyrol<br /><br />Kaltern, Seehof, Bischofsleiten: 230 to 280 metres above sea level, steep single vineyard in the immediate vicinity of Lake Kaltern, deep, humusy, sandy-loamy limestone gravel soil<br /><br />Especially recommended with bacon, cheese and sausage, pizza, delicately flavoured soups and pasta dishes, fried fish and meat<br /><br />Alcohol 13 % vol.<br />Total acidity 5,0 g/l<br />Residual sugar 0.3 g/l<br /><br />

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Flower Honey d'Antoni Luigi 500g<br /><br />

South Tyrolean St. Magdalener Classico<br />Vigna Rondell doc<br /><br />Vigna Rondell is the pure expression of an excellent site. Year after year<br />year a wine grows here that is shaped by the soil, that combines power and elegance<br />and is therefore unique. Our most precious vineyard which has always belonged to the<br />has always belonged to the Glögglhof.<br /><br />'My father Toni had already separated the individual small parcels in the cellar.<br />cellar and recognised the potential of the 'Vigna Rondell'. A wine that has grown<br />grown through this long experience.'<br />Franz Gojer<br /><br />Site Vigna Rondell in St.Magdalena/Bozen: Terraced south-east slope.<br />Moraine hill with well-aerated, easily heated, sandy soils.<br />Pergola cultivation with 5,000 vines per hectare.<br /><br />Vinification Manual harvest of the best grapes and transport in large crates. Gentle<br />processing. Cold maceration for 3 days with spontaneous fermentation. Inoculation<br />inoculation with pure yeasts, controlled fermentation in steel tanks with several<br />immersion of the mash for more extraction. Maturation and storage in<br />in large wooden barrels.<br /><br />Sensory characteristics Strong ruby red. Intense cherry fruit with meaty-spicy hints.<br />Powerful yet fine. Tight tannins, dense structure and exciting acidity.<br />acidity. Long, persistent finish. Very good storage potential.<br /><br />Suitable with white and red meat as well as with starters of the<br />Mediterranean cuisine.<br /><br />