Ciabot Mentin<br />BAROLO<br />D.O.C.G.<br /><br />The first flag placed by Domenico in Ginestra and the first wine with which he made himself known in the world. One of the wines that have made the history of the Barolo<br />appellation in its entirety over the last 30 years.<br /><br />Vineyard: Ciabot Mentin<br />Municipality: Monforte d'Alba<br />MGA: Ginestra<br />First vintage produced: 1982<br /><br />The name of this wine reveals the importance of the vineyard: 'Ciabot' is a house in the vineyards, almost a tool shed; while 'Mentin' is the owner from whom Domenico<br />bought this plot.<br /><br />The name of the vineyard after the change of ownership has remained the same, as tradition dictates: the owners pass on, but the land remains.<br />The vineyard carries its name and makes great those who are lucky enough to work with it.<br />

Percristina<br />BAROLO<br />D.O.C.G.<br /><br />As a tribute to their daughter, Domenico and Giuliana chose a vineyard with a marvellous southern exposure in the<br />south-facing vineyard in the Cru Mosconi, with the intention of creating their most important Barolo, capable of defying time.<br />time.<br /><br />Vineyard: Percristina<br />Municipality: Monforte d'Alba<br />MGA: Mosconi<br />First vintage produced: 1995<br /><br />PERCRISTINA is an invaluable taste experience: a timeless Barolo, capable of leaving its mark on generations of enthusiasts, spanning the years. The flagship wine of the<br />winery, a wine for expert connoisseurs of Barolo.<br /><br />In the glass you relive 10 long years of refinement: it has a rare taste texture, a multitude of sensations and nuances, dense with history, with deep emotional and affective<br />meaning; much more than a wine. PERCRISTINA is a work produced only in the best vintages.<br />

<br />Montepulciano d'Abruzzo Riserva Titinge<br />Production area: in the Pàstino vineyard, 115 metres above sea level with north-west exposure<br />Soil: silty, clayey and ferrous<br />Harvest: manual<br />Vinification: fermentation for 22 days<br />Ageing: 12 months in steel, 24 months in wood and 12 months in bottle<br />Colour: impenetrable red<br />Bouquet: delicate balsamic notes, red berries and cherries<br />Taste: soft and elegant, with pleasant tannic strength, chocolate and spices on the aftertaste<br />Alcoholic Grade: 15% vol<br />

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Ripassa Valpolicella Ripasso DOC Superiore<br /><br /><br />Immediately after the fermentation of the Amarone raisins, the best selection of Valpolicella 'ripassa' on the Amarone marc, starting the second short fermentation; in this<br />way the alcohol content increases and a product richer in colour, extracts and aromas is obtained.<br /><br />After ageing in French oak tonneaux for 18/20 months, it is then left to rest in the bottle for 6 months.<br /><br />The result of this process is a refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits.<br /><br />Ripassa offers fruity scents and fine tannins on the palate, with an aura of chocolate and spices. It represents one of the most significant wines in Zenato's oenological<br />evolution.<br /><br />Grape varieties: 85% Corvina Veronese, 10% Rondinella, 5% Corvinone.<br />Geographical location and characteristics of the vineyard: hilly area of Valpolicella, south-eastern and south-western exposure.<br />Average altitude of the land: 250-300 metres above sea level.<br />Soil type: predominantly cretaceous, calcareous<br />Training system and planting density: guyot, with about 5,000 vines per hectare.<br />Average age of vines: 10/15 years old<br />Number of buds: 8/10 per plant<br />Yield per hectare: 100 quintals<br />Harvest time and method: first and second ten days of October. Manual harvesting.<br />Vinification: The grapes are destemmed and macerated in stainless steel fermenters for 10-12 days. After alcoholic fermentation, the new wine is separated from the skins<br />by means of a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is 'repassed' on the<br />Amarone marc with a 7-8 day period at a temperature of 25-28°C. This is followed by 18 months of refinement in tonneaux and a few months of bottle ageing in<br />temperature-controlled environments.<br />Colour: deep ruby red.<br />Bouquet: intense, fine and persistent, with hints of black cherry and plum.<br />Taste: harmonious and velvety, with good structure.<br />Serving temperature: 18°C<br />Food pairings: an excellent companion to game dishes, grilled meats and roasts, cured meats and mature cheeses.<br />

Morellino di Scansano Docg Roggiano Riserva<br /><br />Grapes: Sangiovese 95%, Merlot 5%.<br />Training system: spurred cordon<br />Planting density: 3000 vines/hectare<br />Soil type: sandy-loamy<br />Altitude: 250 metres a.s.l.<br />Age of vineyards: over 25 years old<br />Harvest time: first week of October<br />Method of fermentation: selected grapes from particularly suitable vineyards. Harvesting of the grapes at perfect phenolic maturity, maceration at 35°C for 12 hours;<br />followed by fermentation at controlled temperature (max 29°C) and post-fermentation maceration on the skins for a total of 12 days from the start of fermentation. Malolactic<br />fermentation occurs naturally a few days after racking.<br />Maturation: in 225 l French oak barriques (20% first passage, 80% second and third) for 12 months. Brief passage in steel.<br />Ageing: in bottle for 10 months.<br />Ageing potential: structured Morellino di Scansano to be drunk preferably 4-8 years after harvesting.<br />Description: Morellino di Scansano Roggiano Riserva is a concentrated ruby red colour. Its nose is elegant, complex and variegated with dark fruits, flowers, spices and<br />undergrowth. On the palate it is slender, fine and balanced. Warm, fresh and rightly savoury, it shows round tannins and a nice softness. The finish has an excellent taste-<br />olfactory persistence.<br />Pairings: With roasted and braised meats, succulent meat dishes, mature cheeses.<br />Serving temperature: 16-18°C<br />Ideal glass: a large Bordeaux-type goblet.<br />

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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<br />been 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<br />nest 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,<br />that 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<br />Michelangelo 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 /><br />Analytical data: -Alcohol: 13,50% vol -Total acidity: 5,20g/l -Net dry extract: 30,80g/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 />

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Grape variety: red, blend of black varieties.<br />Production area: La Sabla, Bufferia and Sazzé di Aymavilles.<br />Age from 20 to 70 years.<br />Soil (type, exposure, altitude): morainic, loose, sandy, steeply sloping with western exposure. Altitude 500/750 metres above sea level.<br />First year of production: 1971.<br />Annual bottles produced: 25,000.<br />Area, training system, planting density, yield: about 4.0 hectares; Guyot system; planting of 8,000 feet per hectare, rows of vines with a cordon and row pattern. Yield<br />8,000 kg/ha. Harvest: by hand, at the end of October.<br />Vinification: Destalking of the grapes, fermentation for 8 days in stainless steel at a temperature of 26 °C with daily remontages. Maturation in stainless steel for 8 months<br />and refinement for 5 months in bottle.<br />Tasting notes: intense ruby colour. On the nose fruity (raspberry) and floral (violet). Fresh and fruity on the palate, with soft tannins and hints of raspberry. Persistent<br />finish. Accompaniments: starters, first courses, cured meats, red meats, medium mature cheeses.<br />Fact: Produced by the Charrère family since 1971, this is the winery's historic wine and is today, as then, a skilful blend of red grape varieties grown in the old vineyards.<br />Sabla means sand in the local dia-lectum, due to the sandy composition of the soil.<br />Serving temperature: 16/18 °C.<br />

CABERNET SAUVIGNON<br /><br />This variety needs no introduction and has also found much space in Friuli. The low yields and strong stripping favour a more 'southern' maturation. Maceration is not too<br />long and during this phase great care is taken to separate the grape seeds. The result is a wine with an intense colour, warm aromas and a rounded taste, where the tannin<br />expresses itself above all with elegance.<br /><br />Grape variety: Cabernet Sauvignon<br />Denomination: IGT Venezia Giulia<br />Municipality of production: San Lorenzo - Corona - Romans (Gorizia)<br />Soil type: calcareous gravelly plateau (60/25 m asl)<br />Vineyard: Cultivated with organic fertilisation and integrated pest management (as per EU regulations) with no chemical weed control<br />Average age of vines: 15 years<br />Training system: Guyot 5.200 - 5.600 vines/ha<br />Production: 50 - 55 hl/ha<br />Harvesting: By hand with careful selection of the grapes<br />