Italy

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Italy

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ORIGIN: Italy

SOIL: Clayey, slimy with calcareous marl located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Grape pressing and destemming with maceration on the skins and controlled temperature fermentation with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It’s a vine coming from the Bordeaux area, able to give firmly structured wines destined to ageing. According to the University of Davis it would be a spontaneous hybridization between Cabernet Franc and Sauvignon.

Alcohol:	12.5% vol.
Color:	Ruby red with garnet red tinges.
Smell:	Intense and subtle with fragrant herbal scents of pepper.
Taste:	Lean, balanced and fine-grained with good tannic weave.
Food Pairings:	Lasagna, braised and roasted meat, medium-aged cheese and raw meat tartare.
Service Temperature:	16° – 18°C

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Chardonnay

ORIGIN: Italy

SOIL: Medium-textured

GRAPEVINE CULTIVATION: Espalier

HARVESTING: Mechanical harvesting

VINIFICATION: Grape pressing and destemming and soft pressing. Fermentation with cultured yeasts at 20°C temperature.

REFINING: In stainless steel vats. Pressurized vat natural second fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It is a vine originating from Burgundy which spread all around the world and according to the different wine making techniques can be used for still sometimes aged wines, sparkling wines and Spumante wines. They all share a unique aromatic quality.

Alcohol:	11% vol.
Color:	Straw-yellow with pale green tinges
Smell:	Delicate, dry fruit and hay scents, finish reminding of the Mediterranean scrub
Taste:	Pleasantly acidulous, sapid.
Food Pairings:	Aperitifs and starters like shrimp cocktail and shellfish. It accompanies well also vegetable soups and fresh cheese.
Service Temperature:	10° – 12°C

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Merlot

ORIGIN: Italy

SOIL: Calcareous, clayey

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: Mechanical harvesting

VINIFICATION: Grape pressing and destemming and fermentation at controlled temperature with cultured yeasts.

REFINING: Stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It is a typical Bordeaux grape originating from South Western France. Its name comes from the partiality blackbirds have for its seeds.

Alcohol:	13% vol.
Color:	Vivid ruby red
Smell:	Herbaceous, with hints reminding of clove and pepper
Taste:	Intense, rounded with pleasant tannin
Food Pairings:	First courses with sauces and meat and game second courses
Service Temperature:	14° – 16°C

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Moscato

ORIGIN: Puglia

SOIL: Medium-textured with calcareous marl and gypsum

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Pressing with pneumatic press and grape cold maceration, fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: Temperature controlled stainless steel. Pressure tank natural second fermentation at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: Spread by Greeks and Phoenicians, the Moscato vine is a very ancient variety cultivated in this area since the 16th century. Coming from Asia Minor it was used by the Romans too thanks to the peculiarity of its sweet grapes appreciated by bees and related in his writings by Pliny the Elder.

Alcohol:	10.5% vol.
Color:	Vivid yellow with golden tinges
Smell:	Complex, pronounced, flowery scents of acacia, honey, hints of peach, apricot, plum, citrus fruit
Taste:	Sweet but balanced, fresh, corpulent with good structure
Food Pairings:	Excellent with custard pies or traditional cakes such as Panettone and Colomba (Easter cake), tea biscuits
Service Temperature:	8° – 10°C

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Pinot Grigio

ORIGIN: Province of Pavia

SOIL: Medium-textured with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By Hand

VINIFICATION: Soft pressing and low temperature fermentation with cultured yeasts, cold maceration to exalt the aromas

REFINING: Temperature controlled stainless steel vats with periodical lees stirring. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It seems that Pinot Gris in the Oltrepo Pavese dates back already to the year 1600 and its varieties are even described by Pliny the Elder. Almost red in its aspect, it is actually white being a gene mutation of the Pinot Noir.

Alcohol:	11.5% vol.
Color:	Yellow with slight coppery tinges
Smell:	Intense and lingering aromas, with a characteristic scent of apple, reminding of the orange blossom scent, notes of violet and acacia
Taste:	Balanced flavor, fresh, with good acidity-suppleness ratio
Food Pairings:	Vegetable starters, savory pies, fish first courses with shellfish too
Service Temperature:	8° – 10°C

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Pinot Noir

ORIGIN: Provincia di Pavia

SOIL: Clayey, with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Spurred cordon and Guyot-trained

HARVESTING: By hand in crates

VINIFICATION: Grape pressing and destemming with pre-fermentation maceration and macro oxygenation to obtain its unique color. Fermentation at controlled temperature with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity

CURIOS: The Pinot Noir vine owes its name to the characteristic ‘pine cone’ shape of its bunches of grape. Already in 1500 it was present in the hills around Piacenza and Pavia even though the vine we know today is likely to come from the French one. Grown in marly-calcareous soils like those of Lombardy and Piedmont is has all the characteristics of an engaging vine to treat; in fact, even in the aftercare an excellent knowledge of its characteristics is needed to exalt its aromas.

Alcohol:	12% vol.
Color:	Light ruby red with slight garnet red tinges
Smell:	Very pronounced with hints of mixed berries, blackberry, raspberry, black currant, pansy evocations
Taste:	Dry, fresh flavor, sapid, with a good acidulous hint, spicy notes, cloves
Food Pairings:	First courses such as tortelli, braised and grilled meat second courses, feathered and furred game, medium aged cheese with jams to exalt the hints of mixed berries
Service Temperature:	16° – 18° C

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Riesling

ORIGIN: Provincia di Pavia

SOIL: Clayey, slimy with arenaceous limestone and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand and mechanical harvesting

VINIFICATION: Grape soft pressing with pneumatic press. Fermentation at 16°C with cultured yeasts.

REFINING: In stainless steel vats, followed by pressurized vat natural second fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: The name origin is uncertain, it seems to come from the German term Welschriesling, where the prefix “Welsch-‘, means “of Latin origin” to underline the difference with Rhine Riesling.

Alcohol:	11.5% vol.
Color:	Straw-yellow with greenish tinges
Smell:	Intense, aromatic with fruity scents of apple and pear, exotic fruit and broom.
Taste:	Fresh, savory, nicely lean.
Food Pairings:	It pairs well with fish starters such as salmon canapés. Excellent also with sushi and salt encrusted gilthead.
Service Temperature:	10° – 12°C

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Losito & Guarini

Amatè - Negroamaro Primitivo

This wine is born from the vinification of grapes that have naturally aged on the plant. The result is a sot and deep glass, with an incredible charm and suited for elegance.

Color:	Vibrant red with gamet red tinges
Smell:	Intense, complex with ripe fruit notes such as plum and raspberries, raisins and candied fruit. Vanilla with hints of hide, tobacco and a few pleasant spicy notes
Taste:	Warm, mouth filling, firm, long lingering, balanced
Food Pairings:	Red meats, roasted meats, feathered and furred game, stews and aged cheese

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Moscato

ORIGIN: Province of Pavia

SOIL: Medium textured with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Grape pressing and destemming, cold maceration to extract aromas, soft pressing with pneumatic press and fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: Spread by the Greeks and the Phoenicians, the Moscato vine is a very ancient variety cultivated in this area since the 16th century.

Alcohol:	4.5% vol
Color:	Vivid straw-yellow with greenish tinges
Smell:	Complex, pronounced, flowery scents of acacia, honeym hints of peach, apricot, plum, citrus fruits
Taste:	Sweet but balanced, fresh, corpulent with good structure
Food Pairings:	Excellent with custard pies or traditional cakes such as Panettone and Colomba (Easter cake) or tea biscuits
Service Temperature:	8 – 10°C

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Pinot Grigio

ORIGIN: Province of Pavia

SOIL: Clayey, slimy with arenaceous limestone and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Grape pressing and destemming, cold maceration to extract aromas, soft pressing with pneumatic press and fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It seems that the Pinot Gris in the Oltrepo Pavese dates back already to the year 1600 and its varieties are even described by Pliny the Elder. Almost red in its aspect, it is actually white being a gene mutation of the Pinot Noir.

Alcohol:	12% vol.
Color:	Vivid straw-yellow with slight golden highlights
Smell:	Intense, lingering but at the same time delicate it reminds of fruit such as pear, banana, with hints of rose and white flowers
Taste:	Fresh, sapid, well balanced, good length
Food Pairings:	Starters of vegetables pickled in oil, savory pies, omelets, fish and shellfish dishes, pasta and risotto and white meats
Service Temperature:	10 – 12°C

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Pinot Noir

The Pinot Noir vine owes its name to the characteristic ‘pine cone’ shape of its bunches of grape. Already in 1500 it was present in the hills around Piacenza and Pavia even though the vine we know today is likely to come from the French one. Grown in marly-calcareous soils like those of Lombardy and Piedmont is has all the characteristics of an engaging vine to treat; in fact, even in the aftercare an excellent knowledge of its characteristics is needed to exalt its aromas.

Color:	Light ruby red with slight garnet red tinges
Smell:	Very pronounced with hints of mixed berries, blackberry, raspberry, black currant, pansy evocations
Taste:	Dry, fresh flavor, sapid, with a good acidulous hint, spicy notes, cloves
Food Pairings:	First courses such as tortelli, braised and grilled meat second courses, feathered and furred game, medium aged cheese with jams to exalt the hints of mixed berries.

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Primitivo di Manduria

Dante Alighieri called it ‘terra sitibonda, ove il sole si fa vino’ (Thirsty land where the sun becomes wine); it expresses the concept of a unique, extraordinary land, Apulia, where a layer of clay mixed to limestone and tufaceous rock is hidden under the red soil. The roots of the vine dig the soil searching for fresh rock to fortify while the sun rays twist them and the wind licks them

Color:	Bright ruby red with garnet red rim
Smell:	Intense aroma, marked hints of walnut, almond, pine seed matched with spicy hints of black pepper, cloves, cumin and dill
Taste:	Fully complex, balanced structure with fine-grained tannin which expresses all the peculiarities of this wine giving a warm and well-orchestrated flavour
Food Pairings:	First courses with meat sauces, roasted meat, feathered and furred game and aged cheese

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Riesling

The Italian Riesling vine is one of the most widely spread varieties in the Oltrepo Pavese, thus creating in this zone the widest Italian vineyarded area with 1500 hectares of vineyard.

Color:	Straw-yellow with golden highlights.
Smell:	Aromatic with fresh fruit, pear, peach, apricot scents and flower fragrances.
Taste:	Dry, fresh flavor, sapid, with a good acidulous hint.
Food Pairings:	Excellent as aperitif and with starters. Mainly based on fish, shellfish and fish mixed grill. It pleasantly accompanies white meats too.

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Sangue di Giuda

As the story goes – Judas, once passed away, repented of betraying Jesus. Being forgiven, he was revived in Broni, in the the Oltrepo Pavese. The citizens, who recognized him, first wanted to kill him but Judas cured the grapevines from their diseases and the local people called the wine after his name, hence the name Sangue di Giuda (Juda’s Blood)

Color:	Bright vivid ruby red with purple tinges, thick and lingering froth
Smell:	Intense, persistent, fruity with hints of raspberry jam, blueberry, blackberry, scents of pansy
Taste:	Sweet, fresh, velvet-smooth with black current lingering finish
Food Pairings:	Pairs well with cookies, almond paste, fruit tarts and aged blue-veined cheese

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Barbera d’Asti Superiore d.o.c. Trabucco

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La Maranzana

Asti Secco

Showing a yellow color with greenish reflections, the pronounced fruity ripeness keeps the fragrance, the apparent initial sweetness actually hides a dry, very fresh sparkling wine. Sparkling and delicate, with floral aromas and fresh fraction of green apple and citrus fruit. Very fresh, a very fine perlage refreshed by a touch of acidity with a good gustative consistency giving to this sparkling wine excellent personality and elegance.

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Barbera D'Asti Superiore D.O.C. Trabucco

This Barbera wine, certified as denominazione d’origine controllata (controlled designation of origin), is made from grapes grown in the classic vines area of Maranzana, Ricaldone and Cassine. The grapes are carefully selected, and the wine is aged in Slavonian oak barrels. These factors enable this Barbera d’Asti to be described as Superiore, denoting a product originating from particular vineyards and made with special attention.

Alcohol:	14% by volume
Taste:	Dry and generous, with sapid harmony and well-orchestrated velvety tannis, hints of cocoa and vanilla that blend well with the red fruit tastes.
Smell:	Rich and complex of considerable concentration and breadth.
Food Pairings:	This wine is the perfect accompaniment to complex recipes, red meat, game animals and birds, and strongly-flavored cheeses.

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Dolce Bianco

This wine is crafted from select Moscato grapes grown in the hills of the Classics Vines region, in the district of Maranzana. This region is well known for the vines abundant exposure to sunlight. It retains the characteristic fragrance and flavor of the Moscato grape.

Available in 750ml bottle & 250ml can.

Grape:	100% Moscato Bianco
Proof:	5% Vol.
Smell:	Intense with hints of white grapes, peach, apricot and orange flower.
Taste:	Sweet and refreshing with flavors of fresh fruit, peach and finishes with wild honey.
Food Pairings:	Sweet desserts and fresh fruit.

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Dolce Rosso

Dolce Rosso or Sweet Italian Red Wine is 100% Brachetto grapes grown in and around the Asti Region in the province of Piemonte, Italy. is area is particularly favorable in terms of height and sunlight exposure to help create a masterpiece of fragrance, harmony and color, which is Brachetto.

Available in 750ml bottle & 250ml can.

Grape:	100% Brachetto
Proof:	5.5% Vol.
Color:	light ruby with re ections of purple.
Smell:	Generous and fragrant, presenting aromas that recall a fully open rose, with hints of mature red fruit
Taste:	Sweet, smooth and fresh, with distinctive, well-balanced aromatic notes of rose and violet.

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Moscato D'Asti

A sparkling white wine produced mainly in the province of Asti, northwest Italy, and in smaller nearby regions in the provinces of Alessandria and Cuneo. It is a naturally sweet wine that retains the characteristic fragrance and flavor of Moscato grapes brought to their optimum maturation. It is from the Moscato Bianco grape. A related wine, Asti, is produced in the same area from the same grape. Moscato d’Asti is the main ingredient of Cocchi Americano.

Alcohol:	5% by volume
Color:	Yellow
Smell:	Intense with hints of white grapes, peach, apricot and orange flower.
Taste:	Sweet and refreshing with flavors of fresh fruit, peach and finishes with wild honey.
Food Pairings:	Sweet desserts and fresh fruit.

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Pinot Chardonnay Spumante

Pinot Chardonnay is the wine for excellence that in Italy and in the rest of the world becomes “sparkling wine”. Due to experience in sparkling wines, Cantina Maranzana produces it through the Italian method called “charmat”, which guarantees the origin of a local wine.

Alcohol:	11.5% by volume
Color:	Yellow
Smell:	Fruity and flora
Taste:	Tasty and well balanced, fresh, pleasant to drink. The final taste is sweet and soft.
Food Pairings:	Great for seafood entrees, crustaceans and molluscs.

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Piemonte Cabernet Sauvignon D.O.C. Corpo

CÉPAGE: Cabernet -Sauvignon
RIPENING: for 6 months into stainless steel vats and for further 6 months in small French oak barrels (tonneaux)
REFINING: for 6 months in bottle
FERMENTATION TEMPERATURE: 22-24 ° C at the beginning for bringing out the flagrances, then at 27-28°C
FERMENTATION TIME: 8-12 days
MALOLACTIC FERMENTATION: directly after refining in small French oak barrels
BOTTLING PERIOD: August – September

Alcohol:	13,5% by vol.
Color:	Deep ruby red with purple reflections
Smell:	Extraordinary richness with dazzling notes of blackberries, cranberries and ripe raspberries
Taste:	Full taste, warm, complex with scents of spice and vanilla. Good softness and remarkable final persistence
Food Pairings:	Red meats, game, seasoned cheeses

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Osvaldo Viberti

About ten hectars of vineyards are part of the farm, mainly cultivated with Nebbiolo vines (about 4.3), Barbera vines (about 3), Langhe Nebbiolo vines (about 0.7), Dolcetto vines (about 1) and Nascetta vines (about 1).

The winemaker Sergio Molino supports Osvaldo with his valuable advices. They both know well how many factors are involved in the process of producing excellent wines. Climate, ground composition, location of the vineyards, all the care to be taken until a perfect ripeness of the grapes, a lot of care and selection of the best grapes, the cellar-works. And last, but not least, a passion about quality wines

Barolo

This Barolo is made of grapes from three different vineyards located in La Morra. Garnet red in colour, it takes a concentration of flavours with spicy notes of cinnamon and chocolate, rose and red berries, blackberries and blueberries.

Dry and warm, smooth and powerful in the mouth, it develops in a balmy finish.

Color:	Garnet red
Taste:	Dry and warm, smooth and powerful in the mouth, it develops in a balmy finish.
Food Pairings:	Ideal for red meat and game dishes, seasoned cheeses, classic pasta dishes

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Barolo "Serralunga"

Made of Nebbiolo grapes from vineyards Meriame located in Serralunga d’Alba. Aged for 20/24 months in large barrels. Red ruby in color, Di color rosso rubino, it is characterized by scents of flowers and spices. The tannin enhances a strong and powerful character in an elegant and fine frame.

Color: Ruby Red

Taste: A strong and powerful character in an elegant and fine frame.

Food Pairings: Ideal with red meats and game dishes, seasoned and spicy cheeses.

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Langhe Nebbiolo

Dry and warm, smooth and powerful in the mouth, it develops in a balmy finish.

Color:	Ruby Red
Taste:	Elegant and balanced with polished tannins, it is characterized by a flower bouquet, with notes of rose and violet
Food Pairings:	Ideal for pasta dishes, white or red meat, cheeses.

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Casa Capriolo

This beautiful, Super Tuscan blend is crafted in the Governo style. 20% of the grapes are set back to dry with skins on while the rest of the wine starts the fermentation process. 2 months later those grapes are crushed and added for a second fermentation process. This enhances the wine and adds to its complexity and velvety texture.

70% Sangiovese
20% Merlot
10% Cabernet

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Villa Valentina Sangiovese

A 100% Sangiovese that is luscious and jammy. It is medium bodied with flavors of dark cherry, dates, blackberry, leather and spices. Certified Organic.

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Chianti Colli Aretini D.O.C.G. Titolato Riserva

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I Selvatici

Cardisco

Since it exclusively contains delicate Sangiovese grapes, Cardisco is the truest test of our craftsmen’s artful touch. In fact, they spent decades experimenting with over 500 micro-fermentations to perfectly tailor our process to the soil and climate within our vineyard. Furthermore, while similar wines settle for a three-year maturation, we wait an extra year-because patience is a virtue that yields delicious depth. The young wine is aged for two years in steel containers, where it is decanted three times. Then, Cardisco receives its signature woody notes by maturing in new American or French Oak for a full 18 months. Finally, the wine is bottled and left to rest for six to eight months prior to release. The result is a full-bodied, world-class wine that is so well crafted, it could last 20 years or more but who can resist its siren song for that long?

Alcohol:	13.5-14% Vol.
Grape:	100% Sangiovese
Color:	Ruby Red with Hints of Garnet
Smell:	Intense and Fruity with Delicate Overtones of Vanilla and Spice
Taste:	Flavorsome, Tannie, Warm-Bodied, Soft, Balanced, Intense, Persistent
Food Pairings:	Cardisco is well paired with any braised red meat or wild game, including wild boar, deer, venison and hare, very nice with some aged cheese.

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Chianti Colli Aretini D.O.C.G. Titolato Riserva

With an intense ruby color and delicate, fruity aroma, Chianti Colli stands out as a superior Chianti, even in a region where exceptional Chianti is as abundant as fresh air. In fact, our Chianti is one of only a handful formally honored as “Titolato,” or a D.O.C .G. wine. To ensure we always meet this standard of excellence, only our finest vintages bear the Chianti Colli name. Made from a blend of Sangiovese, Canaiolo and Mammolo grapes, it is authentic Chianti, made with traditional methods including our utilization of concrete containers, in addition to our modern steel vessels. As the wine matures within the concrete tanks for two years or more, the ideal temperature control is provided by nature herself The result is a rare and noble Chianti with a well-balanced flavor that is so finely tuned, it stores for up to 12 years well beyond the average Chianti.

Alcohol:	13-14% Vol.
Grape:	90% Sangiovese, 5% Canaiolo, 5% Mammolo
Color:	Ruby Red
Smell:	Grape-Like, Fruity, Delicate and Fine
Taste:	Well-Balanced, Tannie, Persistent
Food Pairings:	Chianti readily adapts to virtually all dishes, but it is particularly well matched with roasted meats or pasta with fresh tomato.

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Vinsanto

A lusciously decadent dessert wine, Vinsanto features a rich, amber color with a concentrated aroma of dried figs, walnuts and candied fruit. This delightful confection is created from a mixture of Malvasia, Trebbiano, San Colombano and Sangiovese grapes that we dry under the warm, Tuscan sunshine for five months . The dried grapes, which are more like plump raisins, are then pressed and immediately placed in wooden “caratelli” barrels. Every barrel is hewn from five different woods, each of which contributes a different shading of flavor, ranging from apricot to caramel. The sealed caratelli remain undisturbed under the eaves of our attic for six to eight years, where the natural fluctuations of the seasons expertly influence the fermentation. When completed, this time-honored art yields a dessert wine of unparalleled sophistication that compresses the flavor of 30 pounds of grapes into every rare and precious bottle.

Alcohol:	14-15% Vol.
Grape:	85% Malvasia, 5% Trebbiano, 5% San Colombano, 5% Sangiovese
Color:	Amber
Smell:	A Concentrated Aroma of Dried Figs, Apricot and Honey
Taste:	A Very Concentrated Taste, with Dry Fruit and Caramel
Food Pairings:	Vinsanto is an exceptional partner for desserts and aged cheeses, such as Gorgonwla and Roquefort.

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Brunello di Montalcino

A clean and tenuous wine, with hints of the wood where it matured. Good tannins and full bodied, overall a soft yet powerful wine.

Vinification: Intense initial pumping over a controlled temperature never exceeding 33 ° C; long maceration on the skins with racking in waning temperature; malolactic fermentation done immediately after the racking.

Additional Information

Grape:	100% Sangiovese – “Brunello di Montalcino”
Color:	Intense ruby red with garnet reflections, limpid.
Smell:	Enveloping with intense fruit, well blended with the oak in which it was aged
Taste:	Elegant and distinctive, structured and firm with ultra-fine tannins and a juicy, delicious and very persistent finish. A full-bodied, opulent wine that shows complexity and finesse

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Chianti Classico

VINIFICATION AND REFINING PROCESS
Fermentation in red, with maceration on the skins for about 15 days at a controlled temperature. Maturation: at least 1 year steel vats, 6 months in large wooden barrels and 6 months in French oak barriques. Ageing in the bottle for two months.

Additional Information

Alcohol:	12,5% by volume
Color:	Bright Ruby red, tending to garnet
Smell:	Strongly winey, violet traces and marked character of refinement with ageing.
Taste:	harmonic, dry, savoury and slightly tannic

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Mastrojanni

Mastrojanni has been writing history with its wines since 1975, collecting awards from all over the world. And in those years, only a few entered the wine-making adventure in Montalcino. Today, thanks to an exceptional terroir and men who have believed in it for decades, Mastrojanni has become one of the most respected Montalcino producers as far as wine buffs are concerned.

Brunello di Montalcino

The wine with a deep and intense color, result of a generous summer, opens in a wide and visceral sip with overlapping of fragrance of plum and red fruits, notes of tobacco, shaded by a puff of leather and chocolate. In an elegant and enveloping mouth, the dense and compact tannin gives the impulse for an inviting, long and savory finish.

Available in 1.5L, 750ml and 375ml

Alcohol:	14.5% Vol.
Grape:	100% Sangiovese (Brunello)
Color:	Brilliant ruby red with garnet reflections
Smell:	Ripe fruity notes embellished with a variegated spice flavor
Taste:	Intense entrance that ends pleasantly tannic and savory
Food Pairings:	Pair with game, lamb, grilled red meats and mature cheeses.

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Brunello di Montalcino Vigna Loreto

The nobility and purity of the indigenous Sangiovese are enhanced by the stone and tuff of the Loreto vineyard, in the bright summer of 2015. Extremely seductive wine, with fruity notes and spicy hints admirably fused in a harmonious whole, in perfect balance between power and sweetness, strength and fragrance.

Alcohol:	15% Vol.
Grape:	100% Sangiovese (Brunello)
Color:	Bright and deep ruby red
Smell:	The oriental spices and the fresh tobacco leaves enhance its ripe red fruit notes.
Taste:	Broad and enveloping entry, supported by a potent and ripe tannin, to conclude with a silky and elegant ending.
Food Pairings:	Pair with good company, to fully appreciate its elegance.

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Rosso di Montalcino

An intense and brilliant ruby color discloses a wide and rich nose, dominated by strong notes of ripe red fruits and garnished with balsamic and spicy suggestions. The generous and enveloping sip leads, with a dense and compact tannic texture, to a pleasantly persistent finish with fragrant fruity references

Alcohol:	14% Vol.
Grape:	100% Sangiovese (Brunello)
Color:	Bright ruby red with purple streaks, nicely intense and vivacious.
Smell:	Characterized by an intriguing youthful classicism, featuring fragrant and juicy sour cherry.
Taste:	An intense entry with a pleasantly tannic and savory ending on the palate.
Food Pairings:	Pair with all courses of a meal, the perfect enhancement for grilled red meats.

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San Pio

Intense ruby red in the glass. The bouquet is rich and articulated, it opens with memories of blackberries, sour cherries and blueberry jam, followed by cloves and cinnamon, with vegetal nuances and balsamic hints to complement. The taste is consistent, well integrated into the tannic texture, fresh and savory with excellent length.

Alcohol:	14.5% Vol.
Grape:	20% Sangiovese 80% Cabernet Sauvignon
Color:	Deep ruby red
Smell:	Mix of fresh fruit with spices
Taste:	Broad and persistent with smooth tannins.
Food Pairings:	Pair with grilled and stewed red meat.

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Vigneti – Montepulciano d’Abruzzo

Color: Deep red color
Aroma: Scents of plum, summery red apple and violet
Taste: Winy bouquet and dry, fruity taste
Food Pairing: Thick soup, roast meat, grilled lamb and game

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Amarone Della Valpolicella “Corte Manara”

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Amarone Della Valpolicella “Corte Manara”

Area of Cultivation: Vineyards sited on the hillsides of designated Valpolicella Classico area, more specifically in the localities of Negrar, Marano and San Pietro in Cariano.

Pressing and Fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 – 60 days.

Aging: In 7 and 23 hl barrels made of Slovenian oak for 24 months and it continues in stainless steel tanks for 18 months. Aging in the bottle varies from 6 to 12 months.

Additional Information

Alcohol:	15% Vol
Grape:	Corvina 70% – Rondinella 20% Other autochthonous types 10%.
Color:	Intense Ruby red
Food Pairings:	Roasts, meats grilled over an open fire, game and strong cheeses.
Serving Temperature:	16°/18° C. Allowing the wine to breath an hour before serving is recommended.

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Guido Manara

Area of Cultivation: Vineyard sited at 250 meters above sea-level at the heart of the Valpolicella Classico region and with a southerly exposure. This particular wine has been dedicated to the father of the three brothers who currently run the winery.

Pressing and Fermentation: Gentle crushing followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 20 – 25 days.

Aging: In French barrique takes 24 months, the following aging in the bottle varies from 6 to 12 months.

Additional Information

Alcohol:	15% Vol
Grape:	Cabernet Sauvignon 70% – Merlot 20% – Croatina 10%.
Color:	Ruby red with violet tints, almost impenetrable.
Food Pairings:	Roasts, meats grilled over an open fire, game and ripe cheeses.
Serving Temperature:	16°-18° C. Allowing the wine to breath an hour before serving is recommended.

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Recioto Della Valpolicella “Moronalto”

Area of Cultivation: This unique vineyard takes its name from being sited at the top of the hill above Moron, a locality of Negrar at the heart of the Valpolicella Classico region.

Pressing and Fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 days.

Aging: 1n 20 hl stainless steel tanks for 12 months. Aging in the bottle varies from 6 to 12 months.

Additional Information

Alcohol:	13% Vol
Grape:	Corvina 65% – Rondinella 25% – Dindarella and Croatina 10%.
Color:	Intense Ruby red
Food Pairings:	Almond biscuits, dark chocolate and pastries without jam or cream.
Serving Temperature:	12°-14° C.

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Valpolicella Classico

Area of Cultivation: Vineyard sited in the locality of San Pietro in Cariano at 200 meters above sea-level and with a south-west exposure. This wine takes its name from the founder of the winery Angelo Manara, who was called Vecio Belo.

Pressing and Fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

Aging: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on average 6 months.

Additional Information

Alcohol:	13,5% Vol
Grape:	Corvina 70% – Rondinella 20% – Dindarella and other autochthonous types 10%.
Color:	Intense Ruby red
Food Pairings:	First and second courses, moreover roasts and meats grilled over an open fire.
Serving Temperature:	12°-14° C.

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Valpolicella Classico Superior

Pressing and Fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

Aging: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on average 6 months.

Additional Information

Alcohol:	13.5% Vol
Grape:	Corvina 70% – Rondinella 20% – Dindarella and other autochthonous types 10%.
Color:	Intense Ruby red
Food Pairings:	First and second courses, moreover roasts and meats grilled over an open fire.
Serving Temperature:	12°-14° C.

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Valpolicella Ripasso “Le Morete”

Pressing and Fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

Aging: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on average 6 months.

Additional Information

Alcohol:	13.5% Vol
Grape:	Corvina 70% – Rondinella 20% – Dindarella and other autochthonous types 10%.
Color:	Intense Ruby red
Food Pairings:	First and second courses, moreover roasts and meats grilled over an open fire.
Serving Temperature:	12°-14° C.

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Zanatta Pinot Grigio

The wine made from this grape, after being subjected to cryomaceration, has a straw yellow color with pale green reflections. At the nose it has an intense aroma of pear and elder. It pairs excellent with fish and first course cold meats.

Additional Information

Alcohol:	12.5% Vol

Color:	Pale straw-yellow color

Serving Temperature:	50°-54° F.

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Santo Stefano

Cabernet Sauvignon

PRODUCING COUNTRY: Italy | Veneto region

GRAPE: 100% Cabernet Sauvignon

HARVEST: Middle of September

REFINING: In steel tank

Alcohol:	13% vol.
Color:	Intense ruby red
Smell:	Herbaceous perfume and flavor
Taste:	Full bodied with velvety flavor
Food Pairings:	Perfect with red meat dishes and grilled meat. Also excellent with local cheeses.

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Chardonnay

PRODUCING COUNTRY: Italy | Veneto region

GRAPE: 100% Chardonnay

HARVEST: Middle of August

REFINING: In steel tanks

Alcohol:	12% vol.
Color:	Pale yellow
Smell:	Yellow flower, daffodil flower, dried fruit
Taste:	Fine and elegant
Food Pairings:	Excellent as aperitive, perfect with fine herbs. Great with vegetables and fish risotto

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Merlot

Pinot Grigio

PRODUCING COUNTRY: Italy | Veneto region

GRAPE: 100% Pinot Grigio

HARVEST: Middle of August

REFINING: In steel tank for 2-3 months

Alcohol:	12% vol.
Color:	Pale yellow
Smell:	Slightly fruity bouquet, accompanied by light notes of almond
Taste:	Soft and harmonious, slightly bitter
Food Pairings:	Excellent as aperitive, perfect with fine herbs. Great with starters, risotto with fish and cheese.

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Pinot Noir

PRODUCING COUNTRY: Italy | Veneto region

GRAPE: 100% Pinot Noir

HARVEST: Middle of September

REFINING: In steel tank

Alcohol:	12% vol.
Color:	Light ruby red
Smell:	Pronounced hints of mixed berries, black currant and pansy evocations
Taste:	Dry, fresh flavor with a good acidulous hint, spicy notes, cloves
Food Pairings:	Excellent with red meats and aged cheeses with jams to exalt the hints of mixed berries

Sauvignon Blanc

PRODUCING COUNTRY: Italy | Veneto region

GRAPE: 100% Sauvignon Blanc

HARVEST: Middle of August

REFINING: In steel tank

Alcohol:	12% vol.
Color:	Pale yellow
Smell:	Notes of aromatic herbs, citrus fruits and hints of almond
Taste:	Good minerality, freshness and aromatic depth
Food Pairings:	Ideal with first courses with herbs, asparagus, seafood and raw ham

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Nativ

Blu Onice - Irpinia Aglianico DOC

This wine is called Blu Onice because the vineyard is located on a rocky ground next to an old onyx cave near Gesualdo. The stones that are extracted from this cave are yellow with particular blue streaks that inspired this name.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Aglianico

HARVEST: End of October, Beginning of November

REFINING: French oak barrel, 14 months

Alcohol:	14% vol.
Color:	Brilliant red color
Taste:	Spicy taste typical of Maiatica, cherry of Taurasi
Food Pairings:	Wine goes with red meat dishes, game, aged cheeses, dishes prepared with meat sauce

25 Rare - Greco di Tufo DOCG

This wine was called 25 rare to recall the 25 steps that connect the old town of Paternopoli to the part that has been completely rebuilt after the earthquake that occurred in 1980.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Greco di Tufo

HARVEST: October

REFINING: In steel tanks followed by short passage in barrique

Alcohol:	13% vol.
Color:	Pale yellow
Taste:	Fresh and fragrant on the palate, notes of peach and hawthorn
Food Pairings:	Cheeses, white meat, crustaceans, mollusks, soft cheeses, oyster stew

Bicento - Rosso

This wine is called Bicento because it was born from 200 year old vines. The name Bicento, in fact, literally means twice 100.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Aglianico of Taurasi

HARVEST: End of October

REFINING: French oak barrel for 18 months

Alcohol:	14% vol.
Color:	Deep red
Taste:	Well structured on the palate, plums, chocolate, currant, blackberries, cherries and spices
Food Pairings:	Wine goes with red meat dishes, game, aged cheeses, dishes prepared with meat sauce

Fontana del Sambuco - Fiano Di Avellino DOCG

Old wine, whose first traces date back to pliny the elder. Its name comes from the apian grapes that were characterized by an intense sweetness and were therefore particularly loved by bees.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Fiano di Avellino

HARVEST: Middle of October

REFINING: In steel tank

Alcohol:	13% vol.
Color:	Pale yellow
Taste:	Fruity, pleasant and light, with hints of hawthorn. Fresh and soft. The palate is balanced with good acidity
Food Pairings:	Fish soups, grilled fish

Vico Riviera N° 99 - Beneventano Falanghina IGT / IGP

The name probably derives from the fact that vines it were tied to supporting poles called “falanga” and therefore falanghina which literally means vine s supported by poles.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Falanghina

HARVEST: Beginning of October

REFINING: In steel tank

Alcohol:	13% vol.
Color:	Straw yellow
Smell:	Intense cassis and passion fruit
Taste:	Dry, harmonious with a slight hint of yellow fruits
Food Pairings:	Cheeses, white meat, pizza, aperitif, seafood

Rue dell’inchiostro - Campania Aglianico IGT / IGP

The Greeks introduced this wine along the tyrrhenian coasts when they founded their colonies of (VII-VI ac). That could explain the presence of synonyms of hellenic, that changed in aglianico.

PRODUCING COUNTRY: Italy | Campania region

GRAPE: 100% Aglianico

HARVEST: Beginning of November

REFINING: In steel tank followed by brief aging in bottle

Alcohol:

13.5% vol.

Color:

Ruby red

Smell:

Intense notes of wild berries and spicy Aromas

Taste:

Balanced and well structured

Food Pairings:

White meat, ripe cheese, dishes based sauces, soft cheeses

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Luna Nuova

PRODUCING COUNTRY: Italy | Sicilia Western Sicily, Province of Trapani

GRAPE: Nero d’Avola

HARVEST: Middle of September

REFINING: In stainless vats

SERVING TEMPERATURE: 16° – 18° C.

Additional Information

Alcohol:	13% vol.
Color:	Ruby Red
Smell:	Intense with slight hints of spices with notes of cherry and vanilla
Taste:	Dry, mellow with good structure
Food Pairings:	Pasta dishes with meat sauce, meat and poultry

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Italy

Italy

Lombardia

Piemonte

Tuscany

Veneto

Sicily

Campania

Puglia

Abruzzo

Dell Italia

Losito & Guarini

La Maranzana

Osvaldo Viberti

Casa Capriolo

Villa Valentina Sangiovese

I Selvatici

Brunello di Montalcino

Chianti Classico

Mastrojanni

Vigneti – Montepulciano d’Abruzzo

Amarone Della Valpolicella “Corte Manara”

Guido Manara

Recioto Della Valpolicella “Moronalto”

Valpolicella Classico

Valpolicella Classico Superior

Valpolicella Ripasso “Le Morete”

Zanatta Pinot Grigio

Santo Stefano

Nativ

Luna Nuova