Chardonnay LAFÓA 2022<br />Alto Adige Chardonnay DOC<br /><br />The grapes for this Chardonnay grow on old vines with very small yield. The vineyards are situated at an altitude of 400 to 550 m a.s.l. on dry morainic soils. A sinewy but<br />elegant Chardonnay with great potential for aging. Tasting notes: Of a pale intense straw yellow colour tinged with green nuances; a full but well- integrated wine, imbued<br />with honeydew melon, creamy fruit salad and nutty aromas; ample acidity with a delicate underlay of oak on the palate and a long, luscious finish.<br /><br />Cellaring potential: 6-10 years.<br />Food Combination: This full-bodied wine is perfect on its own, but an incredible complement to rich fish dishes such as poached skate with mint cream sauce, Dover sole,<br />Cicatelli pasta with fresh crab, stirfried scallops with ginger and the perfect partner to chicken and veal.<br /><br />Serve lightly chilled: 12-14° C.<br />Grape Variety: Chardonnay; old espalier-trained vines. Location: Selected vineyards at an altitude of approx. 400-550 m a.s.l. A very dry site, medium-structure morainic<br />soils with a sand and gravel composition; the microclimate is cool, with striking contrasts between day and night time temperatures.<br /><br />Yielding: 49 hl/ha<br />Winemaking: Grapes are pressed without being destemmed; fermentation takes place in a combination of new and used oak barriques, where partially malolactic<br />fermentation also takes place. The wine refines on its fine lees for 10 months, and regular battonage is carried out. Further 6 months of bottle-aging before release.<br /><br />Analytical Data:<br />Alcohol 14% Vol<br />Total acidity 5,5 g/l<br />Residual sugar 1,0 g/l<br />

Chardonnay LAFÓA 2022<br />Alto Adige Chardonnay DOC<br /><br />The grapes for this Chardonnay grow on old vines with very small yield. The vineyards are situated at an altitude of 400 to 550 m a.s.l. on dry morainic soils. A sinewy but<br />elegant Chardonnay with great potential for aging. Tasting notes: Of a pale intense straw yellow colour tinged with green nuances; a full but well- integrated wine, imbued<br />with honeydew melon, creamy fruit salad and nutty aromas; ample acidity with a delicate underlay of oak on the palate and a long, luscious finish.<br /><br />Cellaring potential: 6-10 years.<br />Food Combination: This full-bodied wine is perfect on its own, but an incredible complement to rich fish dishes such as poached skate with mint cream sauce, Dover sole,<br />Cicatelli pasta with fresh crab, stirfried scallops with ginger and the perfect partner to chicken and veal.<br /><br />Serve lightly chilled: 12-14° C.<br />Grape Variety: Chardonnay; old espalier-trained vines. Location: Selected vineyards at an altitude of approx. 400-550 m a.s.l. A very dry site, medium-structure morainic<br />soils with a sand and gravel composition; the microclimate is cool, with striking contrasts between day and night time temperatures.<br /><br />Yielding: 49 hl/ha<br />Winemaking: Grapes are pressed without being destemmed; fermentation takes place in a combination of new and used oak barriques, where partially malolactic<br />fermentation also takes place. The wine refines on its fine lees for 10 months, and regular battonage is carried out. Further 6 months of bottle-aging before release.<br /><br />Analytical Data:<br />Alcohol 14% Vol<br />Total acidity 5,5 g/l<br />Residual sugar 1,0 g/l<br />

Description follows

Description follows

Description follows

Description follows

<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 />

<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 />

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 />

Description follows

CHATEAU MUSAR RED 2017<br />Chateau Musar Lebanon<br /><br />75 cl<br />Typology: Red wine<br />Country: Lebanon<br />Region: Bekaa Valley<br />Grape varieties: Cabernet Sauvignon, Carignano, Cinsault<br />Soil: Gravelly with calcareous subsoil<br />Vineyard size: 130 ha<br />Type of planting: Gobelet and double guyot<br />Density of vines per ha 1.600<br />Average age of vineyard: 40 years<br />Average production per hectare: 25 hl<br />Vinification and ageing: Destalking, maceration on the skins for 4 weeks and spontaneous fermentation and malolactic fermentation in cement vats from 60 to 300 hl.<br />Maturation on fine lees for 1 year in French oak barriques, 1 year in vitrified cement vats and 3 years in the bottle.<br />Total sulphur dioxide: 38 mg/l<br />

A wine which tastes of Manincor; truly unique. The essence of the hills around the wine estate and the lake, full of vigour and warmth.<br /><br />Grape varieties<br />Lagrein 48 %, Merlot 35 %, Cabernet 17 %<br /><br />Location &amp; soil<br />The Manincor estate and the Panholzerhof, both sites are south-east facing overlooking the Lake of Kaltern at an altitude of 250 m above sea level; soils are rich<br />comprising sand and clay mixed with limestone gravel and other morainal deposits. These vineyards are among the warmest in all South Tyrol, pre-destined for the<br />production of great red wines.<br /><br />Vintage<br />2021 was a relatively late year. The harvest began on September 13 with Sauvignon Blanc in Lieben Aich and ended on October 20 with Cabernet Sauvignon in Manincor.<br />The ripening period in particular was char-acterised by almost perfect weather, with sunny days and clear nights where it cooled down properly. So, the year 2021 is all<br />about balance. Physiological ripeness, sugar ripeness and acidity are in an optimal balance. Ripe fruit, cool character and moderate alcohol char-acterise the vintage.<br />From end of September to mid of October we were able to harvest our Merlot, Lagrein and Cabernet Franc one after the other with perfect timing. The yield was 59 hl per<br />hectare.<br /><br />Expansion<br />Grapes from each parcel of vineyard were crushed separately and fermented in a mixture of oak and cement vats and stainless steel tanks using yeasts occurring naturally<br />in the vineyard. Skin contact lasted ten days and was rigorously controlled, during which time the cap of skins was pushed down into the fermenting liquid daily as it rose to<br />the surface in order to extract velvety, assertive but ripe tannins. Fresh fruit and elegance are the main qualities we strive for in this wine. The young wine was transferred<br />into oak barrels of varying sizes where it matured for twelve months.<br /><br />Data<br />Residual sugar: 1.2 g/l<br />Alcohol: 13 % Vol.<br />Acidity: malolactic fermentation; 5.6 g/l<br /><br />Description &amp; drinking recommendation<br />Concentrated bright ruby. A rich, seductive berry fruit and spice nose leads to a remarkably succulent, well-structured palate of white and black pepper, dark chocolate,<br />liquorice and damson with silky-textured tannins. Almost Burgundian in its drinkability.<br />Enjoy at optimum maturity from 2023 to the end of 2028.<br />Serve: just below room temperature, 60 - 64 °F<br />Delicious to accompany well-seasoned Mediterranean first courses, peppered lamb steaks and other dishes of fried or grilled red meat.<br /><br />Our claim<br />Biodynamic<br />Vegan<br />