LIBELLULA MERLOT IGT<br /><br />Grape variety: 100% Merlot<br />Training system: spurred cordon<br />Harvest: by hand in mid-September<br />Vinification: In steel with maceration on the skins for 7 days; one part of the wine matures in steel and the other in wood before blending<br />Bottle: 750 ml<br />Alcoholic grade: 13% vol<br />Colour: intense ruby red<br />Bouquet: complex and intense with spicy and fruity notes of ripe cherry and raspberry<br />Taste: round, with the right body, well balanced by a pleasant acid note<br />Food pairing: medium-cooked meat dishes, mushrooms, as well as legume soups, seasoned and elaborate fish dishes<br />Serving temperature: 14-16°C<br />

The Sangiovese<br />Vin del Fattore is a modern take on the Governo technique used in Tuscany by drying part of the grapes in crates at a controlled temperature.<br /><br />Grapes: Sangiovese 95%, Ciliegiolo 5%.<br />Training system: spurred cordon<br />Planting density: 4000 vines/hectare<br />Soil type: sandy loam<br />Altitude: between 60 and 90 metres a.s.l.<br />Age of vineyards: 5-10 years<br />Harvest time: mid-September for Ciliegiolo, early October for Sangiovese<br />Method of fermentation: The Sangiovese grapes are harvested by hand into small perforated crates and dried in cold rooms until they lose 15% of their weight. Vinification of<br />the Sangiovese grapes at low temperature (max. 27°C) with maceration on the skins for 4-6 days, racking and end of fermentation without further contact with the skins.<br />After about 4 weeks of drying, the Ciliegiolo grapes are pressed and, once full fermentation is reached, the previously vinified Sangiovese is added. Fermentation proceeds<br />until the sugars are almost completely depleted; malolactic fermentation starts naturally at the end of primary fermentation.<br />Maturation: in steel for three months on the fine lees.<br />Bottling: in the month of May following the harvest.<br />Ageing potential: to be drunk young, within 2-4 years after harvesting.<br />Description: Sangiovese Toscano IGT Vin del Fattore is an elegant ruby red wine, with pleasant notes of red fruits (plums, blackberries and cherries) and hints of spices.<br />Medium structured and dry, round on the palate with an elegant fruity finish and round tannins.<br />Food pairing: Perfect with cured meat starters, first courses with meat sauces and main courses.<br />Serving temperature: 16°C<br />Ideal glass: a large Bordeaux-type goblet.<br />

<br />Le Volte dell'Ornellaia<br />TUSCANY IGT RED<br /><br />Le Volte dell'Ornellaia combines a Mediterranean expression of generosity with structure and complexity, reflecting Ornellaia's philosophy. Le Volte dell'Ornellaia is a fine<br />wine for those who enjoy wine spontaneously, without the need for ceremony.<br /><br />The 2019 vintage was characterised like few others by a very variable climate, alternating periods of cold and rain with long phases of drought and heat. After a normal<br />winter, budding took place in the first week of April. Cold and rainy conditions throughout April and May significantly slowed down vegetative development, leading to<br />flowering 10 days later than average. June suddenly brought very warm and rain-free weather, with peak temperatures of 37°C reached at the end of the month. Throughout<br />the summer the weather remained warm and sunny with temperatures 2°C above average and 45 consecutive days without rain. In the last week of July, the long dry spell<br />was interrupted by two days of rain, bringing temperatures back to seasonal norms, with ideal conditions for ripening. The harvest began slowly on 5 September. As usual,<br />the last week of September saw a drop in temperatures, which made it possible to preserve great aromatic finesse and freshness. After the rains following 21 September,<br />sunny conditions returned, enabling us to conclude the harvest of the later varieties on 4 October.<br /><br />Vinification was carried out separately in small steel tanks, respecting the different varietal characteristics during the fermentation phases. Alcoholic fermentation was<br />followed by malolactic fermentation, again in steel tanks. The ageing phase lasted 10 months, partly in barriques, previously used for Ornellaia, and partly in cement tanks,<br />in order to obtain a perfect balance between tannic structure and fruity expression.<br />Axel Heinz - Estate Manager<br /><br /><br />'2019 gives us a Le Volte dell'Ornellaia of great balance and expressiveness. Intense ruby red in colour, on the nose, lively notes of red fruits and rose petals stand out; on<br />the palate it is full and enveloping, characterised by a dense tannic texture and vibrant acidity that make it a wine of great pleasure and drinkability.'<br />Olga Fusari - Winemaker - December 2020<br />

TYPE: red wine - DOC<br />PRODUCTION AREA: Monte Sant'Urbano property, in the commune of Fumane. Situated on a hillside at an altitude between 280 and 350 metres above sea level - high<br />average age of the vines.<br />VINE: Corvina Veronese and Corvinone 75%, Rondinella 20%, Molinara 5%.<br />VINIFICATION: manual harvest and subsequent drying of the grapes for 25/30 days. In November pressing and subsequent fermentation with maceration.<br />COLOUR: intense ruby red.<br />BOUQUET: broad and enveloping bouquet with aromas of fruit and herbs.<br />FOOD MATCHES: goes perfectly with all grilled red meats, braised dishes, roasts and cheeses.<br />FLAVOUR: spicy hints, solid and firm palate, soft and elegant.<br />AGEING: 24 months in 500 l French oak barrels. Maturation in bottle for 6 months.<br />

Description follows

DENOMINATION<br />Curtefranca Rosso D.O.C.<br /><br />GRAPE VARIETY<br />Merlot 38%, Cabernet Sauvignon 33%, Cabernet Franc 22%, Carménère 7%.<br /><br />VINEYARDS OF ORIGIN<br />3 Merlot vineyards, with an average age of 26 years, located in the municipalities of Cazzago San Martino and Passirano.<br />3 vineyards of Cabernet Sauvignon, 1 vineyard of Cabernet Franc and 1 vineyard of Carménère, with an average age of 27 years, located in the commune of Passirano.<br /><br />HARVEST<br />2018. Winter with a very cold ending: February with snow and minimum temperatures as low as -7°C. With the onset of spring, the weather remained cold and wet and the<br />vines began budding about ten days later than usual. From mid-April onwards, an abnormal rise in temperatures to 29°C encouraged abundant flower fertilisation, but from<br />May onwards, rain returned. It was not until 15 July that the real summer began, which continued until 25 August with temperatures well above average, and almost torrid<br />heat in August. The rain, which saved the year, arrived in the third ten days of August and met the water requirements of the vines. This vintage is characterised by a very<br />generous nature, managed with thinning.<br />Harvesting began on 17 September and ended in the third ten days of September, harvesting beautiful, healthy and perfectly ripe grapes throughout the period.<br />Average yield per hectare of 8,000 kilograms of grapes, equivalent to 5,120 litres of wine (yield in wine:<br />64%).<br /><br />VINIFICATION<br />Ca' del Bosco has decided to rediscover and re-evaluate the traditional red grapes of the area, favouring Merlot, Cabernet Franc and Carménère over Cabernet Sauvignon. A<br />return to the past to enhance the fruit character of the Merlot, the elegance of the Cabernet Franc and the roundness of the Carménère. The presence of Cabernet Sauvignon<br />provides the essential framework for balance and longevity. This wine is the fruit of a careful selection of grapes and a skilful vinification process conducted in full respect of<br />the Ca' del Bosco Method. The grapes from 8 different vineyards, hand-picked into small crates, are promptly codified and cooled in cold rooms. Each bunch is selected by<br />expert eyes and hands, and then benefits from our exclusive 'bunch spa'. A special system of washing and hydromassage of the bunches, using three soaking tubs and a<br />system for complete drying. Each bunch is then transported to the maceration vat. When the grapes are destemmed, they fall into the vat, from above, by gravity. This<br />eliminates the traditional pumping systems, which cause the skins to break and the undesirable herbaceous notes to appear. In the 2018 vintage, maceration in contact with<br />the skins lasted 18 days for Merlot and Carménère, 19 days for Cabernet Franc and Cabernet Sauvignon. Alcoholic fermentation and maceration were conducted by<br />carefully managing temperature and punching down. The pumping over was carried out daily, using a pair of elevator tanks into which the wine, tapped from the bottom of the<br />vat, was transferred by gravity. The wine, carried aloft by the flying tanks, is poured into the vat, at high flow, to submerge the 'cap'. Nothing could be more natural and<br />effective in gently extracting the colour and tannins. At<br />the wine is racked into small oak barrels while still warm. Only after the malolactic fermentation, in the middle of winter, are the different lots racked and blended. This is<br />how 'Corte del Lupo Rosso' is born, which continues its refinement in wood and steel for about 22 months. The wine is then bottled by gravity, in a natural way. Thanks to<br />innovative 'long-cannon' taps, the wine rises from the bottom of the bottle without lamination, without shaking and does not suffer any oxidative shock. No sulphites are<br />added at this stage, guaranteeing integrity and wholesomeness.<br />Finally, each packaged bottle is uniquely marked to ensure traceability.<br /><br />BOTTLE AGEING<br />Minimum 10 months.<br /><br />SULPHITES<br />Total sulphur dioxide less than 65 milligrams/litre<br />(maximum legal limit: 150 milligrams/litre).<br />

Description follows

GREGOLETTO<br />GREGOLETTO ROSSO DEI COLLI DI CONEGLIANO DOCG<br /><br />It has an intense ruby red colour with garnet reflections.<br />Fruity notes prevail in the bouquet, especially of red fruits, vanilla with hints of spices; in the mouth it is dry and harmonious, constantly tannic and ends with a pleasantly<br />bitterish aftertaste.<br /><br />Grapes: from the hills of San Pietro di Feletto.<br /><br />Grape varieties: Merlot 50%<br />Marzemino 10%<br />Cabernet Franc and Sauvignon 40 %.<br /><br />Average data: Alcohol 13% vol.<br /><br />Yield: 90 q/ha<br /><br />Acidity: 5.0 g/l<br />Suggestions: Serve at a temperature of 18°C<br />Goes well: with tasty meats and cheeses.<br /><br />Vinification: long maceration and maturation in large and small barrels for up to 6 months before sale (bottle ageing).<br />

CASTELLO DEL TERRICCIO 2016<br /><br />Denomination: 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: 14% Vol.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. The perfect slope towards the Mediterranean sea, a unique reflection of the sun, a<br />gentle coastal breeze and plenty of sunlight promote a unique and exclusive ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha. for old vineyards; 5,600 vines/Ha. for new vineyards<br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Syrah and Petit Verdot grapes from mid-September. After an initial selection in the vineyard when<br />harvested by hand, the grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Alcoholic<br />fermentation takes place in stainless steel open-cap fermenters at a controlled temperature, with maceration of the grapes, for about 20 days. Daily dèlestages allowed the<br />extraction of the aromatic bouquet and the right balance<br />tannicity, with important structure that will allow long ageing.<br /><br />Ageing: The wine is aged in first and second passage French oak Tonneaux for a period of about 22 months and then blended and bottled.<br />

TASSINAIA 2017<br /><br />Denomination: I.G.T. Rosso Toscana (Tassinaia)<br />Producer: Castello del Terriccio<br />First vintage: 1992<br />Grapes: Cabernet Sauvignon, Merlot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils where the vineyards are located are characterised by various and composite morphologies with a strong presence of stones and fossils; the altitude is<br />between 100 and 300 metres above sea level, with south/south-west exposure.<br /><br />Training system: spurred cordon<br />Planting density: 5,600 vines/Ha. for old vineyards; 6,250 vines/Ha. for new vineyards<br /><br />Climatic trend: Autumn began with rain and temperatures above the seasonal norm, while December and January were very cold months with freezing day and night<br />temperatures accentuated by tramontana winds and a lack of rain. Spring was characterised by dry weather. Summer arrived as early as mid-May with temperatures above<br />the seasonal average, as did the summer months. The veraison began in mid-July and the climatic trend brought forward<br />the ripening times of the grapes. Harvesting began early (at the end of August for the Merlot grapes) and continued for the Cabernet Sauvignon grapes until the end of<br />September. Healthy, crisp and well ripened grapes resulted in musts that were not overly structured, characterised by good acidity and a higher alcohol content than in other<br />vintages. higher than in other vintages.<br /><br />Harvest period: The harvest began at the end of August and was characterised by characterised by healthy grapes and perfect veraison.<br /><br />Vinification notes: Extremely soft pressing and destemming. Fermentation in steel vats at a controlled temperature, with maceration of the grapes for about 9-12 days for the<br />Merlot and 12-15 days for the Cabernet. During fermentation subsequent pumping over and délestages.<br /><br />Ageing: Ageing takes place in separate masses for each variety, in French oak tonneaux of second and third passage for 16 months. After being blended and bottled it rests<br />a further 12 months in bottle before being marketed.<br />

LUPICAIA 2016<br /><br />Denomination: I.G.T. Rosso Toscana (Lupicaia)<br />Producer: Gian Annibale Rossi di Medelana,Vittorio Piozzo di<br />Rosignano Rossi di Medelana<br />First vintage: 1993<br />Grapes: Cabernet Sauvignon, Petit Verdot<br />Analytical data: Alcohol degree: 14.50%.<br />Soil type: The soils are rich in iron minerals with the presence of stones and fossils. Facing the Mediterranean Sea, they benefit from a unique reflection of the sun, a<br />moderate breeze from the coast and the abundance of sunlight promotes unique ripening.<br /><br />Training system: Spurred Cordon<br />Planting density: 3,600 vines/Ha for old vineyards; 5,600 vines/Ha for new vineyards<br /><br />Climatic trend: 2016 was certainly one of the most regular vintages of the last decade. Rainfall met the vines' needs punctually: abundant in March, regular in May and June,<br />important at the end of July and, finally, a warm and sunny August and mid-September. Temperatures were optimal: a mild end to the winter that had caused concern was<br />then regularised by a tenably cool spring that slowed down the development of the bunches, which then benefited from the hot but not torrid summer, with significant<br />temperature swings. Cluster growth was regular and optimal, production was good and ripening was perfect.<br /><br />Harvest period: Harvesting was strictly by hand and took place for the Petit Verdot and Cabernet Sauvignon grapes from mid-September. After an initial selection in the<br />vineyard at the time of manual harvesting, the Lupicaia grapes are carefully selected a second time on arrival at the winery on the sorting table.<br /><br />Winemaking notes: After manual selection on the sorting table, the grapes are gently destemmed and pressed, taking care not to break the skin of the berries. Meticulous<br />alcoholic fermentation takes place in our stainless steel open-cap fermenters at a controlled temperature with maceration of the grapes for about 20 days. Daily dèlestages<br />allowed the perfect extraction of the bouquet<br />aromas and the right tannic balance, with an important structure that will allow for long ageing.<br /><br />Ageing: Ageing takes place in new French oak tonneaux for a period of about 22 months followed by further ageing in bottles before release.<br />

Castello Nipozzano<br />Nipozzano Vecchie Viti 2019<br /><br />Chianti Rufina Riserva DOCG<br /><br />This wine, chosen by the Frescobaldi family to continue the tradition of reserving a Private Collection for its newborns, originates from the oldest vines of Castello Nipozzano,<br />endowed with a deep root system. Of great complexity and harmony, it is aged for 24 months in oak barrels in the ancient Tuscan tradition.<br /><br />Climatic trend: at Castello Nipozzano, winter 2019 was characterised by long periods of sunshine with low temperatures. Spring, on the other hand, was cool; the rains that<br />fell ensured good water reserves to face the hot summer days. The summer period was characterised by temperature fluctuations that helped to provide coolness during the<br />night, with the usual breezes from the slopes of the Apennines contributing in particular. The grapes were therefore accompanied to maturity by a combination of the warmth<br />of the sun and refreshing breezes; the bunches arrived at the harvest in perfect condition and the production expressed itself with wines typical of the area, marked by a<br />good<br />acid vein and silky tannins.<br /><br />Technical notes:<br />Varieties: Sangiovese and traditional complementary varieties<br />Alcoholic grade: 13.5%.<br />Maturation: 24 months in barrels<br /><br />Vinification and maturation: The grapes of Sangiovese and traditional complementary varieties, as soon as they were harvested, were immediately delivered<br />in the winery. Here, once destemmed, the spontaneous fermentation process took place in cement tanks. At the end of this, the wine remained in the vats to complete<br />maceration. Its journey continued in wooden barrels, where the wine remained to mature for the necessary time. The subsequent period in the bottle allowed for greater<br />balance of all the components, giving the possibility of fully appreciating its essence once the bottle was opened.<br /><br />Tasting notes: Vecchie Viti 2019 has a wonderful intense ruby red colour. On the nose one recognises floral hints of violet that are accompanied by more fruity notes of<br />black cherry, plum, blueberry and blackberry. Notes of pepper and cinnamon are also interesting along with hints of walnut and walnut husk. This is rounded off by the<br />wonderful and typical balsamicity accompanied by an elegant toastiness. On the palate, the acid-alcohol balance is impressive, the tannins are velvety.<br />The minerality perceived on the finish is also extraordinary. Good persistence.<br />