<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 />Foradori<br /><br />The Campo Rotaliano is a well-demarcated geographical area, a sort of indentation of the<br />Valle dell'Adige, wedged between the mountains.<br />Its history and formation are linked to the Noce River, which for centuries has carried limestone, granite and porphyritic debris. Within this small plain, depending on the<br />basic soil content, it is possible to differentiate micro zones that have been given different names by the winemakers.<br />It is through gathering together the grapes of some of these micro zones, characterized by predominantly sandy soils and with different quality requirements that the<br />Foradori is born.<br /><br />Name of wine: Foradori - Teroldego Vigneti delle Dolomiti IGT<br />Grape: Teroldego<br />Vineyard location: pergola and guyot vines in Mezzolombardo - Campo Rotaliano<br />Hectares: 9 hectares across various plots<br />Terroir: Alluvial, gravel and sand<br />Fermentation and fining: Cement tanks, 12 months in barrel and cement<br />Annual production: 50.000 bottles<br />

<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 />

Description follows

Description follows

Description follows

TYPOLOGY Dry red wine<br /><br />PRODUCTION AREA Loc. Vecchio Frantoio- Bolgheri<br /><br />VINE 60 % Cabernet Sauvignon, 40 % Merlot<br /><br />SOIL TYPE Strong presence of calcareous areas rich in galestro and stones and partially clayey<br /><br />VINIFICATION Grapes and berries are carefully selected by hand. Soft pressing and destemming of the bunches to avoid breaking the berries and excessive release of<br />tannins. Alcoholic fermentation in stainless steel vats at a controlled temperature of around 26-28 degrees, without the addition of any external yeasts. Maceration in this<br />vintage was about 10-13 days for the Merlot grapes and 13-16 days for the Cabernet Sauvignon grapes, with frequent pumping over and délestages to obtain more balanced<br />musts and favour aromatic extraction. Malolactic fermentation, which began in early November, was also carried out entirely in steel vats, after which the musts were placed<br />in barriques for ageing.<br /><br />VINEYARD SYSTEM Spurred cordon<br /><br />COLOUR Ruby red<br /><br />PERFUME Persistent with floral notes<br /><br />PAIRINGS Red meats, mature cheeses<br /><br />FLAVOUR Excellent roundness, gentleness and sweetness, with an organoleptic depth devoid of sharp edges. Excellent structure with great balance and persistence<br /><br />Classification I.G.T.<br /><br />Alcohol content: 13,00° Vol.<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 />

GIOVANNI NERI<br />BRUNELLO DI MONTALCINO DOCG<br /><br />Giovanni Neri's Brunello di Montalcino embodies tradition, production philosophy, the values of sustainability and typicality of the territory, experience and passion in the<br />vineyard and cellar. Fifty years after the purchase of the first vineyard, Giacomo, Giovanni and Gianlorenzo dedicate to the founder of Casanova di Neri a wine that is a great<br />expression of pure Sangiovese born mainly from a vineyard that boasts a marvellous exposure, splendid vines more than half a century old and exceptional soil. Giovanni<br />Neri creates another great scenario that once again combines the importance of tradition with our continuous quest for innovation.<br /><br /><br />NOTES OF GIOVANNI NERI<br /><br />It presents itself to the eye with a bright, brilliant red colour. Cherry aromas emerge on the nose. White flowers and blood orange emerge with a little airiness. The palate is<br />well balanced, creamy and releases the purity of red fruits. The finish is savoury and of great purity. The greatness of the 2019 vintage can be glimpsed but will be best<br />expressed after a few years of bottle ageing.<br /><br />VINTAGE NOTES<br />The winter was characterised by mild temperatures with average rainfall compared to previous years. A stable and sunny March and April were followed by an unusual May<br />with very low temperatures and abundant rainfall. All these factors contributed to delaying flowering and fruit set by a few days. June and July were warm and dry with high<br />peaks that allowed the initial vegetative delay to be recovered. Abundant spring water reserves and a warm and stable August allowed the grapes to ripen regularly.<br /><br /><br />AGEING PERIOD 30 months in casks - 22 months in bottles<br />ALCOHOL CONTENT 15%.<br />DRY EXTRACT (g/lt) 31.5<br />TOTAL ACIDITY 5.8<br />SERVING TEMPERATURE (°C) 16-17°<br />

NOTES ON THE YEAR<br />The winter of 2022 was characterised by low temperatures and almost no rainfall. Budding took place in the first week of April, on average with previous vintages. Spring<br />continued with above-average temperatures that favoured vegetative development and early flowering. May and June were dry with classic summer temperatures. The rains<br />that arrived at the end of July and August allowed the vines to ripen in a balanced and constant manner. Harvest began in the first ten days of September.<br /><br />VINTAGE<br />2022<br />DENOMINATION<br />Rosso di Montalcino DOC<br />GRAPE VARIETY<br />Sangiovese 100%<br />NOTES BY GIOVANNI NERI<br />Rosso di Montalcino 2022 shows a beautiful young and lively red colour. The nose is pleasantly fruity, with small red fruits and spices. On the palate it is refined and round,<br />the tannins are in perfect balance with the acidity. All these characteristics result in a Rosso di Montalcino of great finesse and complexity.<br />HARVEST<br />Manual, in the first ten days of September.<br />AGEING PERIOD<br />8 months in casks<br />ALCOHOL CONTENT<br />14%<br /><br /><br />VINIFICATION<br />Manual selection of the bunches before destemming and<br />selection of berries with an optical selector. Followed by<br />spontaneous fermentation without the use of added yeasts and<br />maceration assisted by frequent punching-down. The whole<br />takes place in steel vats at a controlled temperature for 18 days.<br />controlled temperature for 18 days.<br />TOTAL ACIDITY<br />5,31<br />PRODUCTION LOTS<br />1123<br />SERVING TEMPERATURE (°C)<br />16 - 17°<br />DRY EXTRACT (g/lt)<br />30,9<br />

Production area<br />Vineyards planted on the slightly calcareous loamy soils of the hills<br />situated in Valpolicella.<br />Grape varieties<br />Corvina, Corvinone and Rondinella.<br />Yield<br />About 65 hl/ha.<br />Vinification<br />Destemming and pressing of the grapes.<br />Maceration: about 10 days in stainless steel tanks.<br />Ripasso technique: 3 days of maceration and second fermentation<br />of the Valpolicella Classico with grapes from Amarone and Recioto<br />vinification.<br />Ageing<br />9 months in 50 hl oak barrels.<br />Approximately 6 months in the bottle.<br />Wine analysis<br />Alcohol: 14% Vol.<br />Total acidity: 5,8 g/l<br />Residual sugar: 2 g/l<br />Sensory impressions<br />A clear, remarkably brilliant ruby red colour, with ruby-garnet hues<br />visible at the edge of the glass, it offers a powerful nose, redolent of<br />sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush,<br />cloves, fine oak, cinnamon and roots of liquorice: an ample<br />bouquet, alluring and aristocratic. The palate is concentrated, with<br />a silky, velvety texture, an extremely dynamic acidity and a pleasant<br />strength; in brief, a big wine, with a long, clean finish.<br />Serving temperature<br />16-18° C.<br />Recommended food pairings<br />A versatile wine, it easily pairs with pasta with meat sauce, semi-<br />firm cheeses and cured meat cuts. At a riper age, it makes a perfect<br />marriage with capon and guinea fowl, roast veal, pork ribs with<br />sauerkraut or Wiener schnitzels.<br />Longevity<br />6 to 8 years.<br />

<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-bodied<br />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 excellent<br />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 perfectly with<br />ripe, pungent cheeses. A daring combination? Try it with cotechino.<br />