Ricotta and mascarpone cream with berries or chocolate sauce
Crema di ricotta e mascarpone con salsa di frutti di bosco oppure cioccolato
Strawberry and forest fruit sauce Ricotta, mascarpone, sugared fruit Frozen strawberries and wild berries, sugar, mint leaf and lemon zest Chocolate sauce Water, sugar, unsweetened cocoa powder, dark chocolate
Vermentino PRODUCER: Fattoria Fibbiano NAME: IGT Toscana AREA OF ORIGIN: Tuscany – Pisa SOIL: Generally of medium texture, rich in marine skeleton VINEYARDS: 100% Vermentino TRAINING SYSTEM: Spurred cordon HARVEST PERIOD: Early September HARVEST: The grapes are harvested exclusively by hand in the coolest hours of the day. VINIFICATION: In the tank the must is cryo-macerated with the use of dry ice in order to lower the temperature in a very short time and create a protective barrier to avoid oxidation. After 24 hours the must is pressed and moved to a temperature-controlled fermentation tank for approximately 30 days. AGING: 6 months of aging in cement tanks and another 6 months in the bottle. BOTTLES PRODUCED: 20,000 ORGANOLEPTIC DESCRIPTION: Straw yellow wine, with green reflections. The aromas are reminiscent of lavender, lemon balm and thyme. On the palate it is soft, mineral, with a fresh and persistent taste and good acidity.
100% Vermentino 13°, classic vinification in white with a cold process, the pressing is soft and delicate to reveal the noble must. Fermentation in raw cement vats at a controlled temperature of 18° for about 30 days with indigenous yeasts. Aging in cement for 3 months on noble lees. In the glass it is straw yellow, with an intense, persistent, fine and very elegant bouquet, with notes of fresh must, grapefruit and a pleasant background of acacia honey. In the mouth it is rich , balanced, of high persistence
The Vermentino from Tenuta Campo al Mare is the son of the Tyrrhenian Sea. In fact, the vineyards are only a few hundred meters from the coast on completely sandy soils. Heroic viticulture. In the glass all the minerality and freshness that recall the iodine notes of the Bolgheri coast. Tasting: Aromatic explosion with hints of ripe nectarines, mango, buttercup, lemon peel and iodized notes. In the mouth, freshness and flavor cleanse the palate to prepare for the second glass. At the table: In our "Villa di Nozzole" we like to combine it with Mediterranean salad but also with seafood, fish in summer dishes or just as an aperitif. First harvest: 2005 Possibility of aging: up to 3 years Curiosity: Vermentino is the main grape variety of the Mediterranean Sea. It is born on the sands and for this reason it best expresses the mineral notes - Production area: produced with grapes grown in the Bolgheri area, in our Campo al Mare estate - Grape varieties: pure Vermentino Planting density: 6,200 vines per hectare Production per hectare : on average 8.5 t. of grapes Grape yield: approximately 70% - Winemaking: fermentation at a controlled temperature at 17°C. Permanence “sur lie” (on the lees) for 30 days Maturation: 4 months in steel Refinement: 1 month in the bottle
Trentodoc Blanc de Blanc, from Chardonnay grapes only. denomination: Trento DOC Bianco. grapes: Selection of Chardonnay grapes, processed and harvested by hand, from pergola vineyards. production areas: Maso Warth, an amphitheatre of vineyards located at an altitude of 350 metres above sea level overlooking the municipality of Trento, and Valle di Cembra, with an altitude ranging from 500 to 650 metres. average age of the vineyards: 15 - 30 years. soil: Mainly calcareous at Maso Warth. Clayey, calcareous and porphyritic in Valle di Cembra. vinification: Soft pressing of the whole grapes with selection of the free-run must, fermentation and refinement in steel tanks at a controlled temperature until the moment of tirage. refinement: In the bottle on selected yeasts for a period of 5 years. organoleptic notes: Fine perlage, intense straw yellow color with bright notes, fruity on the nose with hints of evolutionary notes. Dry, savoury and creamy on the palate. average production: 6,000 bottles/year. index 18 production
51,151 is the most iconic cuvée of the Moser Winery. It contains the assembly of grapes from soils with unique characteristics, vinified with the aim of enhancing the distinctive features of our territory. To enhance the longevity of our base wines, we have refined this Magnum bottle of 51,151, vintage 2012, for 120 months on the lees; disgorged with an extra brut dosage, it remained in the cellar for a further 6 months after disgorging. Trento DOC Bianco. grapes: Selection of Chardonnay grapes, processed and harvested by hand. growing areas: Maso Warth, an amphitheater of vineyards located at an altitude of 350 meters above sea level overlooking the Adige Valley and the municipality of Trento; the hills of Lavis, at an altitude of 250 meters; the rugged terraces of the Cembra Valley with an altitude ranging from 500 to 650 meters. average age of vineyards: 15 - 25 years. soil: Mainly calcareous. vinification: Pressing of whole grapes with selection of the free-run must, fermentation and refinement in steel tanks and large oak barrels until the moment of tirage. refinement: Refinement in bottle on selected yeasts for 10 years. After disgorging it rests for a further 6 months in the bottle. organoleptic notes: Very fine perlage, intense straw yellow color, fruity notes with slight evolutionary hints. Dry, creamy and savoury on the palate. The finish is very persistent. average production: 500 bottles/year.
Trentodoc Blanc de Noirs Extra Brut, from Pinot Nero grapes only. denomination: Trento DOC Bianco. grapes: Selection of Pinot Nero grapes processed and harvested by hand. production areas: Dòs dei Cedri vineyard, near Maso Warth, located at an altitude of 350 metres above sea level, on the hill east of Trento, with south-west exposure. average age of the vineyards: 40 years. soil: Limestone. vinification: Soft pressing of the whole grapes with selection of the free-run must, fermentation and refinement for nine months in steel tanks. refinement: In the bottle on selected yeasts for a period of 72 months, followed by another year of refinement in the bottle. organoleptic notes: Fine perlage, intense straw yellow colour and bronze reflections. Fruity on the nose with smoky notes, nuances of toasted hazelnut and hints of evolutionary notes. On the palate it is ethereal, fresh, dry and persistent. average production: 2,700 bottles/year. index 19 production
Variety 90% sangiovese 7 naiolo 3% colorino 13.5° aging 13 months in French oak barrels; wine of great finesse and olfactory complexity, with aromas of wild berries in alcohol, notes of black cherry and violet.
Sangiovese 100 months of aging; Intense ruby red to the eye, it expresses a fruity bouquet in which the hints of ripe fruit, cherry and blackberry are evident. On the palate it is juicy, full, rich, confirming the notes of blackberry and ripe fruit, warm and velvety finish of the fine and smooth tannins.
Photo / Video Ciliegiolo Fattoria Fibbiano Ciliegiolo PRODUCER: Fattoria Fibbiano NAME: Ciliegiolo IGT Toscana AREA OF ORIGIN: Tuscany – Pisa SOIL: Generally medium-textured, rich in marine skeleton VARIETIES: 100% Ciliegiolo ALTITUDE OF THE VINEYARDS: 200 m. above sea level. YIELD PER HECTARE: 70 quintals PLANTING SPACING: 2.20 x 0.80 m TRAINING SYSTEM: Spurred cordon HARVEST TIME: Mid-September HARVEST: The grapes are harvested exclusively by hand. VINIFICATION: The grapes are destemmed, pressed and sent by gravity to special roto-fermenters, where they remain for approximately 10 days. Alcoholic fermentation occurs via indigenous yeasts present on the peel. AGING: The wine remains for 4 months in a concrete tank where it undergoes malolactic fermentation, then in Slavonian oak barrels for approximately 12 months. After bottling it is left to rest for another 4 months. BOTTLES PRODUCED: 8,000 ORGANOLEPTIC DESCRIPTION: Wine with an intense ruby red color with fruity hints of cherry, raspberry and blackberry. In the mouth it has excellent structure, persistence and supported by soft tannins. SERVING TEMPERATURE: 16-18°C RECOMMENDED PAIRINGS: Red meats, pasta and medium-aged cheeses.
Le Pianette PRODUCER: Fattoria Fibbiano NAME: IGT Toscana AREA OF ORIGIN: Tuscany – Pisa SOIL: Generally medium texture, rich in marine skeleton ALTITUDE OF THE VINEYARDS: 200 m. above sea level. VARIETIES: 70% Sangiovese – 30% Colorino YIELD PER HECTARE: 70 q PLANTING SPACING: 2.20 x 0.80 m TRAINING SYSTEM: Spurred cordon HARVEST TIME: Second half of September HARVEST: The grapes are harvested exclusively in hand. VINIFICATION: The grapes are destemmed, pressed and sent by gravity to special roto-fermenters, where they remain for approximately 10 days. Alcoholic fermentation occurs via indigenous yeasts present on the peel. AGING: The wine remains for 4 months in a concrete tank where it undergoes malolactic fermentation, then in Slavonian oak barrels for approximately 12 months. After bottling it is left to rest for another 4 months. BOTTLES PRODUCED: 30,000 ORGANOLEPTIC DESCRIPTION: Wine with an intense ruby red color with spicy hints. In the mouth it has a good structure and persistence with soft and fragrant tannins. SERVING TEMPERATURE: 18 °C RECOMMENDED PAIRINGS: Red meats, pasta, pizza and medium-aged cheeses
A blend of international Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes from the estate's production plots, Campo al Mare stands out for its unmistakable style. Great softness and a transversal matching ability. Vintage: Characterized by a spring balanced in temperatures and rainfall, it experienced a hot, dry summer which led to grapes rich in sugars and phenols. Slightly early harvest but without interruptions. Tasting: Bright and lively purple red, the 2022 vintage opens on the nose with floral descriptors, red fruit, aromatic herbs and elegant spicy notes of milk chocolate and vanilla. On the palate it is crunchy, with silky tannins that wash away but never angular, and a finish of pleasant vinous harmony. At the table: in our "Villa di Nozzole" we like to combine it with Livorno-style fish puree with saffron mayonnaise First harvest: 2003 Shelf life: up to 10 years THE LAND Production area: Bolgheri district THE GRAPES Vines: Merlot, Petit Verdot, Cabernet Sauvignon, Cabernet Franc Planting density: approximately 6,250 vines per hectare Production per hectare: on average 5.5 t. of grapes Grape yield: approximately 65% IN THE CELLAR Vinification: maceration for approximately 20-30 days. at a temperature of 26°/28°C Maturation: in oak tonneaus and barriques