Grape variety: Petit Rouge (80%), together with Vien de Nus, Fumin and Cornalin 20% Notes: It has a ruby red color, complex on the nose and rich in floral notes, pleasantly fresh in the mouth, warm and soft, with moderate acidity .
Grape varieties: Petit rouge: 75% Vien de Nus, Cornalin and Premetta: 25% Colour: ruby red tending towards garnet with bottle refinement. Intense, composite aroma, with hints of red and black fruits, slightly spicy; with refinement in the bottle it takes on the typical almond notes. Vinification: The Torrette ferments and rests for about 6 months in steel. Bottling starts from the late spring following the harvest. To enhance the characteristic spicy notes, it is customary in the pre-bottling phases to make small cuts (5/10%) with batches of the same Torrette aged in wood. Malolactic: complete
Vines: Petit rouge: 75% Vien de Nus, Cornalin and Premetta: 25% Color: ruby red tending to garnet with bottle aging. Odor: intense, composite, with hints of red fruits and wine, slightly spicy; with bottle aging it takes on the typical almond notes. Vinification: The Torrette ferments and rests for about 6 months in steel. Bottling starts from the late spring following the harvest. To enhance the characteristic spicy notes, it is customary in the pre-bottling phases to make small cuts (5/10%) with lots of the same Torrette built in wood. Malolactic: complete
Grape variety: 100% fumin Vinified with its yeasts in wooden vats with 3-4 punching down daily for 12-14 days, aged in large wooden barrels for 11 months. It has an intense ruby red color, is persistent and fine on the nose, with fruity hints of undergrowth and light but complex spicy notes, opens wide and soft in the mouth with great wealth of tannins that give it elegance and freshness and is a wine suitable for long aging in bottle.
Grape variety: 100% fumin Vinified with its yeasts in wooden vats with 3-4 punching down daily for 12-14 days, aged in large wooden barrels for 11 months. It has an intense ruby red color, is persistent and fine on the nose, with fruity hints of undergrowth and light but complex spicy notes, opens wide and soft in the mouth with great wealth of tannins that give it elegance and freshness and is a wine suitable for long aging in bottle.
Grape variety: 100% fumin Vinification The refinement in small-capacity wooden barrels continues for twelve / thirteen months starting from the January following the harvest. After bottling, a period of aging in bottle for a few months before marketing. Malolactic: complete organoleptic notes: Color: intense ruby red, which takes on garnet tones with aging. Smell: intense, persistent and vinous, with notes of jam, berries on a spicy background of licorice that harmonises well with the smoky notes of the aging wood.
Grape variety: Gamay 100% organoleptic notes: Color: ruby red with garnet reflections with aging. Smell: intense and vinous, enriched with floral and spicy notes. Vinification: The entire production cycle of this wine is carried out in steel and at controlled temperatures to enhance its vinosity characteristics and its floral notes. Bottling takes place from the late spring following the harvest. Malolactic: complete.
Grape variety: 100% gamay Pure gamay for this well-balanced wine, with a bright ruby red color, with a fruity bouquet, the strawberry in evidence, delicately intense, complex, soft, of good freshness and with delicate tannic nuances.
Grape variety: Cornalin (100%) Vinification: The grapes harvested in the third ten days of September were destemmed and left to macerate for 11 days in fermenters at a controlled temperature. The automated pump-over system, for sprinkling the must-wine onto the marc cap, has made it possible to optimize the management of winemaking based on the fermentation vigor. The racking was followed by three decantings. The refinement took place in steel tanks for 7 months and for at least one month in the bottle. Organoleptic notes: Ruby red colour, typically spicy bouquet in which hints of cloves, pepper and small red fruits stand out. With good freshness and body, it has soft and discreet tannins. Excellent in the preparation of stew and martine pears
Grape variety: red, blend of black berry varieties Vinification Press-destemming of the grapes, 8-day fermentation in stainless steel at a temperature of 26 ° C with daily pumping over. Aging in stainless steel for 8 months and aging in bottle for 5 months. Organoleptic notes intense ruby color. Fruity (raspberry) and floral (violet) nose. Fresh and fruity on the palate, with soft tannins, raspberry notes. Persistent finish.
Grape variety: red, 100% Syrah. Vinification: destemming of refrigerated grapes, 12-day fermentation in stainless steel at a temperature of 24 ° C, with daily pumping over. 12 months maturation in 300 l French oak barrels. Bottle aging for 6 months. Organoleptic notes: ruby, with garnet hues. On the nose, slightly spicy and toasted with notes of berries. On the palate, fine and complex, savory and fresh.
Grape varieties: red, 100% Merlot. Vinification: Selection of the grapes and destemming, whole berry fermentation for 12 days at a temperature of 25 ° C, with daily pumping over. Maturation of 18 months in 300L French oak barrels. Refinement in bottle for 12 months. Organoleptic notes: bright, intense ruby. On the nose, notes of small red fruits, blueberry and blackberry in jam accompany the floral ones, violet and pink. On the palate, the spicy nuances combine with the hints of roasted cocoa, making it the mellow finish.
Grape variety: Nebbiolo 100% Vinification: selection of the grapes and destemming, whole berry fermentation for 10 days at a temperature of 23 ° C, with daily punching down. Maturation of 12 months in a 25Hl French oak tub. Refinement in bottle for 1 year. Organoleptic notes: ruby-cherry. Fruity nose (blackberry, cherry), with notes of violets and balsamic nuances.
Winemaking: The winemaking process takes place in steel. Bottling takes place starting from the late spring following the harvest. Complete malolactic fermentation. Grapes: 100% Pinot Noir
The Torrette di Grosjean wine comes from a traditional assembly of grapes from native Aosta Valley vines, such as petit rouge, fumin, cornalin and others, coming from some parcels located in the municipal areas of Quart and Saint-Christophe at an altitude between 650 and 700 meters above sea level. The grapes are harvested during the month of October and are fermented at a controlled temperature of 28/30 °C, with a period of maceration on the skins of about ten days. Before bottling, the wine ages for a few months in steel tanks. On the palate it is medium-bodied, with fruity, pleasantly juicy and harmonious aromas, accompanied by subtle tannins. The finish has a good persistence on the palate, with a return to fruity sensations.
Intense ruby red color with violet reflections, characteristic fruity-balsamic bouquet in which hints of small red and black fruits are highlighted. With good structure and tannins, it goes well with grilled beef ribs and semi-seasoned toma cheese. Serving temperature: 18-20°C. Grapes 100% Fumin
Grape variety: blend of local black grape varieties: Cornalin, Fumin, Vuillermin, Gamay, Petit Rouge Sensory notes: ruby red. On the nose it presents aromas of red fruits and undergrowth (cherry, strawberry, blackberry) accompanied by floral notes. Delicate and light in the mouth, with good acidity and subtle tannins.
VARIETIES: 100% Fumin VINIFICATION: Traditional with the use mainly of steel barrels and a small wooden passage. AGING: 10 months BOTTLING: August-September COLOR: Very intense ruby with reflections tending towards purple. PERFUMES: more intense and complex aromas, spices, ripe fruit, light smoky note. TASTE SENSATIONS: with an acidity that makes it surprisingly fresh, it remains enveloping and with marked but not invasive tannins. The wood is almost imperceptible but the characteristics of the Terroir are clearly perceived.
Torrette Superieur by Anselmet is one of the historic red wines of the Aosta Valley. Made with Petit Rouge 70% Fumin 25% Cornalin 5% grapes which are grown in the vineyards owned by Maison Anselmet. Fermentation lasts about 20 days and then rests in barrique. Intense red with a tendency towards garnet, fruity aromas of berries and herbs, with balsamic notes. Dry and characterful sip.
SICILIA NERO D'AVOLA DOC "SHERAZADE" 2018 - DONNAFUGATA: WHY WE LOVE IT A great summer red, capable of telling all the freshness and fruity fragrance of the best Nero d'Avola. A caressing wine, vinified in steel tanks only, which amazes for the continuous Mediterranean references it can offer. Also as an aperitif, Donnafugata's Sicilia Nero d'Avola DOC "Sherazade" might surprise you.
LUMERA ROSE ': Terre Siciliane Rosato IGT "Lumera" by Donnafugata is a bright and pleasant rosé, which best enhances the fruity and floral notes of the grapes produced in the youngest vineyards of Donnafugata. Vinified in steel tanks only in order to maintain its natural freshness characteristics unaltered, it is rosé perfect for all occasions. From the aperitif, to the light lunch, to a dinner with friends.
The Zibibbo '' Lighea '' Donnafugata is produced exclusively with the grapes of the same name in south-western Sicily, precisely on the island of Pantelleria. Fermentation takes place in steel at a temperature of 14-16 ° C. It ages in the tank for two months and three months in the bottle before being marketed. Visual Crystalline, straw yellow in color with golden reflections. Consistent. Olfactory Intense and quite complex. Aromatic, with notes of citrus, white peach, lemon balm and elderberry, which are joined by shades of nutmeg and sweet spices. Quite fine. Taste Round, mineral, fresh wine, in the mouth it has an initially warm note immediately balanced by the fresh and pleasant acidity. Persistent floral finish.
100% Chardonnay color is straw yellow. The nose is surprising for its complexity, hints of citrus and exotic fruit are well defined. In the mouth it stands out for its freshness and a very clear and clean flavor.
Cormì Corvina Merlot Veneto IGT: Red wine for aging; elegant and full-bodied, it is the result of a careful selection of Merlot and Corvina grapes. Manual harvesting takes place in the last ten days of September for Merlot and in the first of October for Corvina, depending on the seasonal trend. Aging takes place in 500-liter tonneaux and large barrels for 12 months, and in bottles for a further period of 6 months. The aromatic bouquet of this ruby red wine ranges from black cherries to nutmeg: in the mouth it gives sensations of red fruit, blackberry and morello cherry. The strong minerality and freshness of Corvina are completed by the sweetness of Merlot tannins. The finish is long, delicately sour. Suitable for typical Mediterranean cuisine.
Amarone DOCG Riserva Sergio Zenato: Classy wine, born only in the vintages of excellence. The Corvina and Rondinella grapes are selected in the oldest vineyards of the classic area of Valpolicella in the municipality of Sant'Ambrogio. The winemaking technique of Amarone Zenato follows a long aging for at least 4 years in Slavonian oak barrels. It represents the absolute identity with which Zenato experience and tradition are compared in the world. Due to its particular value, it can also be tasted over 20 years. It is a wine with a compact, bright color; it expresses all the characteristics of its territory of origin with a complex and spicy olfactory elegance.
Variety Dolcetto 100% Vinification In steel at controlled temperatures. Short maceration on the skins. Aging In steel until bottling in the month of March following the harvest. Notes Fresh, fruity, fragrant, with good body and structure, spicy, ripe fruit and good roundness. Good aging ability. Serve fresh from the cellar.
Variety Nebbiolo 100% Vinification In steel. Maceration on the skins for about 20 days. Aging In French and Slavonian oak barrels for about 24 months and in barriques for a small part. Notes Our Nebbiolo is embellished with a small addition of Nebbiolo grapes from the Barolo and Barbaresco area which give body, structure and longevity. Intense and ripe fruit, but still fresh, soft and almost sweet tannins confer pleasantness and fragrance. Long life.
Variety Nebbiolo 100% Aging In French and Slavonian oak barrels for about 30 months and in small parts in barriques. Notes A very classic Barbaresco: elegance and finesse, ripe and spicy fruit, important but not overlying tannins, good structure and concentration. Of very long life. Ours is not a "basic" Barbaresco, but has always represented, as per tradition, the most faithful expression of the various great terroirs of the Barbaresco area.
Variety Nebbiolo 100% Vinification In steel. Maceration on the skins for about 30 days at rather high temperatures. Aging In French and Slavonian oak barrels for about 30 months and in small parts in barriques. Notes A very classic Barolo: elegance and finesse, ripe and spicy fruit, important but not overlying tannins, good structure and concentration. Of very long life. Ours is not a "basic" Barolo, but has always represented, and as per tradition, the most faithful expression of the various great terroirs of the Barolo area.
Variety Chardonnay and a small part of Sauvignon Blanc. Vinification In steel at controlled temperature. Aging The Sauvignon in steel. Chardonnay in barriques for a short period of time. Notes "L'Altro" is our younger and fresher version of Chardonnay which was added a few years later to "Piodilei". Subsequently "L'Altro" evolved with a small addition of Sauvignon Blanc. Fresh, fruity, spicy, slightly vanilla notes with good minerality.
Barbera variety 100% Vinification In steel. Maceration on the skins for about 20-25 days. Aging In French oak barrels for 12 months and in barriques for a small part. Notes Barbera grapes from the Barolo and Barbaresco areas give our Barbera exclusive characteristics of full structure, fleshiness, complexity, m
Cave Mont Blanc 0,75 L Light yellow wine and with its greenish reflections, the bubble is very thin and persistent. On the nose the scent is very delicate, with predominantly fruity and floral notes. The sensations are reminiscent of pears and juicy high mountain fruits, with other notes of sage, elderberry and white mint. On the palate it is a sparkling wine with a great balance between minerality and softness, great creaminess, a good structure supported by an integrated acidity. Its notes of peaches and pears are excellent.
Fine and persistent perlage. Color Straw yellow with light coppery reflections. Scent It is immediately of good intensity, fragrant in the first white floral scents, then of sage, thyme and lavender. The fruity tones are delicate and fine in the accolades of peach, peach grapefruit, pink grapefruit, rennet apple. Flavor in the center of the tasting the minerality takes over, albeit with delicacy, re-proposing a clear citrus sensation in the final.
Grapes: Rosé, international black grape variety 60%, Neblu 40% (autochthonous black grape variety) Type: Classic Method Brut Nature Rosè Production area: Les Cretes di Aymavilles Vinification: Cryomaceration in press for 5 hours and subsequent soft pressing, fermentation at controlled temperature (14 ° C) for 12 days. Sparkling with the Classic Method and aging "sur lies" for 18 months. Sensory notes: bright, antique pink. Fine and persistent perlage, fruity nose with hints of cherry, currant and small red fruits; bread crust on closing. In the mouth dry, fresh and savory, with a persistent finish
Sparkling Valle d'Aosta apple cider produced in Val di Non (Trentino) Born from the union between Valle d'Aosta and Trentino culture from the Raventze, Reinetta, Barbelune and Flamboyante apples
Recioto della Val Policella Classico docg passito red wine
Recioto della Val Policella Classico d.o.c.g. passito rosso
Recioto Classico Docg Zenato is a sweet and velvety red wine, ideal for dessert. It is obtained from Corvina Veronese, Rondinella and Oseleta grapes grown in proprietary vineyards located in Sant'Ambrogio di Valpolicella, from grapes of particular quality, harvested and selected at the beginning of October, placed to dry in the loft until February. This is followed by slow fermentation on the skins for about twenty days, maturation in oak barrels for two years and refinement in the bottle for another year. It has an intense garnet color, aromas of spices, plums and cherries, on the palate it expresses a soft taste.