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 />

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 />

The blend of Sangiovese, Cabernet Sauvignon and Merlot created for Moma Rosso was born out of a desire to surprise. The intensity of the bouquet and the softness of this<br />wine evolve with every sip.<br />Appellation: Sangiovese Cabernet Sauvignon Rubicone IGT<br />Grapes: Sangiovese, Cabernet Sauvignon, Merlot<br />Alcohol content: 13% vol.<br />Tasting Notes: Intense, persistent, pleasantly velvety and soft.<br />Matching: Wine for the whole meal, to be paired with typical Emilian first courses, cold cuts and red and white meats.<br />

BRUNELLO DI MONTALCINO<br />Controlled and Guaranteed Denomination of Origin (DOCG)<br />THE GROUND: Production area: produced with grapes from vineyards cultivated on the estate of the same name in the south-west of Montalcino, on the historic slope of<br />Camigliano. Altitude: about 350 m above sea level.<br />GRAPE<br />Vines: pure Sangiovese Planting density: 4,000 - 5,500 vines per hectare<br />Production per hectare: on average 6 / 6.5 t. of grapes Yield: 68%.<br />IN THE WINERY<br />Vinification: in stainless steel vats at a controlled temperature of 28°C. Maceration on the skins for about 20 days Maturation: 4 years, of which at least 24 months in 25 hl<br />Slavonian oak casks Ageing: 12 months in bottle<br />THE WINE<br />Tasting: the class and personality of Brunello di Montalcino already impose themselves on the nose with aromas of great complexity that delicately but incessantly emerge<br />and multiply. On the palate, the wine is balanced, austere and powerful, with a very persistent finish and aristocratic tanninsAt the table: In our Villa di Nozzole we like to<br />pair it with duck in porchetta with wild fennel seeds.<br />First vintage: 1996<br />Shelf life: up to 30 years<br />

THE TWO SISTERS<br />BRUNELLO DI MONTALCINO RESERVE<br />Controlled and Guaranteed Denomination of Origin (DOCG)<br />THE EARTH<br />Production Area: produced with grapes from vineyards cultivated on the estate of the same name, southwest of Montalcino, on the historic slope of Camigliano.<br />Altitude: about 350 meters above sea level.<br />GRAPE VARIETIES: Pure Sangiovese Vines Planting density: 4,000 - 5,500 vines per hectare<br />Production per hectare: on average 6 / 6.5 t. of grapes Yield: 65%.<br />IN THE WINERY: vinification: alcoholic fermentation in stainless steel vats at a controlled temperature of 28°C. Maceration on the skins for about 20 days Maturation: 5<br />years, of which at least 24 months in Slavonian oak casks of 25/30 hl Ageing: 12 months in bottle<br />THE WINE<br />Tasting: Intense and concentrated, the Riserva stands out for its extremely fruity aromas enhanced by delicate sweet nuances. The taste is powerful and warm with a dense<br />volume harmonised by savouriness and dynamic energy. At table: in our 'Villa di Nozzole' we like to pair it with truffled Tuscan pecorino aged 30 months with pumpkin<br />mostarda.<br />First vintage: 1997<br />Shelf life: up to 30 years<br />

<br />Teroldego Morei<br /><br />The results obtained during years of using biodynamic preparations and the balance achieved by the vineyard have accentuated the characters of the individual plots to the<br />point of 'demanding' a separate vinification of two vineyards. It is through the use of amphorae (tinajas from Villarobledo, Spain), their shape and the porosity of the clay,<br />that all stages of transformation take place with purity and balance.<br />The transition from grape to wine is not interfered with and thus conveys to us only the character of the land and the variety. Morei means moro, dark, in Trentino dialect and<br />the grapes that grow on this vineyard reflect this.<br />Their roots are embedded in the pebbles and sand of the land brought by the Noce river and give birth to wines with a dense and mineral texture. Morei Teroldego thus takes<br />shape and is reborn amplified and transformed.<br /><br />Appellation: Morei Teroldego Vigneti delle Dolomiti IGT<br />Variety: Teroldego<br />Vineyard location: Vigneto Morei owned by Azienda Agricola Foradori located in Mezzolombardo, in the heart of Campo Rotaliano.<br />Surface area of the vineyards: 2.5 hectares<br />Soil: alluvial soil with a prevalence of pebbles<br />Fermentation and aging: in tinajas (amphorae) on the skins for 8 months<br />Annual production: 12,000 bottles<br />

An exemplary expression of the Aglianico di Taurasi vine, this wine represents the history and culture of Irpinian viticulture. Harvest after harvest, without ever failing to live up<br />to expectations, Taurasi Mastroberardino retains the energetic personality and full-bodied structure that have made it famous throughout the world.<br />DENOMINATION<br />Taurasi DOCG<br />VINEYARD<br />100% Aglianico<br />VINEYARD<br />Montemarano, with south-east exposure and clayey soil. Mirabella Eclano, with south-west exposure and well-drained sandy-loam soil. Average altitude 450 m a.s.l.<br />espalier training system with spurred cordon pruning. Average planting density of 4,000 vines/hectare. Yield of about 50 q/hectare and 1.3 kg/vine.<br />AGE<br />20 years old<br />HARVESTING PERIOD AND SYSTEM<br />End of October, beginning of November. Manual harvesting.<br />VINIFICATION AND REFINEMENT<br />Classic red vinification, long maceration with the skins at controlled temperature. Maturation in oak barriques and barrels for about twenty-four months and at least twenty-<br />four months in bottle.<br /><br />COLOUR: Intense ruby red<br />BOUQUET: It offers a wide, complex, intense bouquet, rich in scents reminiscent of cherries, violets, small red fruits and a peculiar spicy aroma.<br />THE TASTE: Enveloping and elegant in the mouth. Aroma of plum, black cherry, strawberries and intense spicy sensations.<br />PAIRINGS: Starters: Mature cheeses, truffles, porcini mushrooms<br />First courses: Ragout and dishes with sauces with a long cooking time and a strong flavour.<br />Main courses: Roasted red meats and spicy dishes<br />AGEING ATTITUDE: 50 years and more<br />SERVING TEMPERATURE: 18 °C<br />

DENOMINATION: Toscana IGT.<br />GRAPE VARIETIES: Cabernet Sauvignon, Petit Verdot, Merlot, Sangiovese.<br />SOIL: Marl, ancient clays with a high concentration of limestone.<br />ALTITUDE: Between 280 and 310 metres above sea level.<br />VINEYARDS: From 22 to 15 years of age.<br />GROWING SYSTEM: Spurred cordon, organic farming, limited quantity of grapes per vineyard.<br />HARVEST: Between September and October.<br />VINIFICATION: Separate fermentation of the different varieties, maceration for about 20 days. Malolactic fermentation in cement.<br />AGING: Approximately 18 months in French barriques from producers specially chosen for this wine. 60% new and 40% second passage.<br />ALCOHOL CONTENT: 14,5 % vol.<br />TASTING NOTES: It is a powerful Solengo. Spicy on the nose, with pleasant notes of berries. Soft and velvety on the palate, with dense tannins and excellent persistence.<br />

Granato<br /><br />Grapevines and pomegranates share a common origin and often go together in the Mediterranean basin. The fruit of the pomegranate also possesses the charm, beauty and<br />intensity of the fruit of the vine.<br /><br />It is from this ideal combination that the name 'Granato' is inspired, the name of a Teroldego of particular concentration and density that has its roots in the stones of three<br />vineyards in the Campo Rotaliano.<br /><br />Appellation: Granato - Teroldego Vigneti delle Dolomiti IGT<br />Variety: Teroldego<br />Vineyard location: old pergolas belonging to the Foradori winery located in Mezzolombardo, in the heart of the Campo Rotaliano area.<br />Surface area of the vineyards: three different plots for a total of 4 hectares.<br />Soil: alluvial, gravelly-pebbly soil<br />Fermentation: in large open vats<br />Aging: 15 months in barrels<br />Annual production: 20,000 bottles<br />

<br />Granato<br /><br />Grapevines and pomegranates share a common origin and often go together in the Mediterranean basin. The fruit of the pomegranate also possesses the charm, beauty and<br />intensity of the fruit of the vine.<br /><br />It is from this ideal combination that the name 'Granato' is inspired, the name of a Teroldego of particular concentration and density that has its roots in the stones of three<br />vineyards in the Campo Rotaliano.<br /><br />Appellation: Granato - Teroldego Vigneti delle Dolomiti IGT<br />Variety: Teroldego<br />Vineyard location: old pergolas belonging to the Foradori winery located in Mezzolombardo, in the heart of the Campo Rotaliano area.<br />Surface area of the vineyards: three different plots for a total of 4 hectares.<br />Soil: alluvial, gravelly-pebbly soil<br />Fermentation: in large open vats<br />Aging: 15 months in barrels<br />Annual production: 20,000 bottles<br />