This Salento Susumaniello comes to life from one of the native vines that are the pride of the Salento peninsula, of which Masseria Ficarigna is the spokesperson. The name of the winery refers to the prickly pear plant, the symbolic fruit of Salento. The label depicts a donkey, a pack animal on which in the past the baskets of prickly pears were loaded to take to the market.

The grapes are harvested in the middle of September. The vinification process begins with the pressing of the grapes, follo...

The Carignano del Sulcis Riserva Rocca Rubia of Cantina Santadi was born in the vineyards of the lower Sulcis, in Sardinia.

It is produced exclusively from Carignano del Sulcis grapes harvested and selected entirely by hand between the second half of September and the first half of October. Fermentation takes place in stainless steel tanks at a controlled temperature of 25 - 28 ° C for about 12 - 14 days. Subsequently the wine is aged for about 10 - 12 months in French oak barrels.

Rocca Rubia is ...

Bertani's Amarone della Valpolicella Valpantena is born in vineyards immersed in the extraordinary hilly landscape of Valpantena, in the province of Verona.

It is mainly produced with Corvina Veronese grapes and with Rondinella grapes, harvested entirely by hand starting from mid-September. Fermentation takes place in stainless steel tanks at a temperature that reaches 4-5 ° C, reaches 22 ° C, in the final phase of the process. Subsequently the wine ages for 30 months in Slavonian oak barrels and...

Bertani's Amarone della Valpolicella Classico was born in the vineyards of the Villa Novare estate, in the heart of the Valpolicella Classica, in vineyards dedicated only to grapes for drying.

It is produced with Rondinella and Corvina Veronese grapes, harvested exclusively by hand in the second week of September. After a careful selection of the bunches, the grapes are transported to the drying fruit trees and laid in a single layer on racks, where a drying takes place which gives the grapes a t...

Salento Negroamaro F di San Marzano is born in vineyards located in the district of Monte La Conca, in the municipality of San Marzano.

It is produced exclusively with Negroamaro grapes, harvested by hand towards the last week of September. Fermentation takes place in rotovinifiers at a controlled temperature of 24-26 ° C for about 10-15 days. Subsequently the wine is aged in barrique for 12 months before being bottled.

It is characterized by an intense purple red color. The nose opens with hints ...

Bolgheri Superiore di Campo al Faro was born in Castagneto Carducci, in the heart of the magical Bolgheri terroir.

The Cabernet Sauvignon and Merlot grapes that make up the blend are selected by hand. Fermentation takes place in steel tanks with temperature control and long maceration on the skins. The final refinement is 16 months in half new French oak barriques, followed by a further 6 months in the bottle.

It brings an intense ruby color to the glass. From the glass come broad and complex hint...

Travaglini's Gattinara is born in vineyards located in the Vercelli municipality of Gattinara, in the northern part of Piedmont.

It is produced exclusively with Nebbiolo grapes, harvested and selected entirely by hand in the first ten days of October. Fermentation takes place in stainless steel tanks at controlled temperature for about 15 days. Subsequently the wine ages for 36 months, of which 24 in Slavonian oak barrels, and for another 3 months in bottle, before being marketed.

Travaglini's Gat...

Tommasi's Valpolicella Ripasso Classico Superiore was born in the Conca d'oro, La Groletta and De Buris vineyards, located on the hills of Sant'Ambrogio, in the historic area of Valpolicella.

It is produced with Corvina Veronese, Rondinella and Corvinone grapes, harvested manually in late September. Fermentation takes place in stainless steel tanks for about 9 days, then the must referments on Amarone pomace for about 12-13 days, with continuous daily pumping over. Vinification takes place in Sla...

The Chianti Rufina Riserva Vigna Montesodi from Frescobaldi is born in the eponymous vineyard of Castello Nipozzano, located in Pelago, in the province of Florence.

It is produced with pure Sangiovese grapes, handpicked at the beginning of October, then fermented in stainless steel at a temperature below 35°C for 10 days, with a maceration that lasts for another 30 days. Following the malolactic fermentation, the wine is placed in Austrian and French oak barrels for 18 months and then matures in ...

La Closerie de Malescasse is the second wine of the château of the same name, made with the same care as the first wine, constituting a less demanding alternative to it, while retaining its distinctive characteristics. The original vineyard is located in Lamarque, on the border with Margaux and Saint-Julien and close to the Gironde estuary, in an exceptional terroir.

Produced from a blend of Cabernet Sauvignon, Merlot and Petit Verdot grapes, it is the result of fermentation in stainless steel at...

Allegrini's Amarone della Valpolicella La Groletta is born in vineyards located on the Venetian hills of Fumane, in the province of Verona.

It is made from Corvina Veronese and Rondinella grapes, harvested and selected only by hand in the second half of September. Fermentation takes place in stainless steel tanks at a controlled temperature of 8-22 ° C for a duration of approximately 22-24 days. Subsequently, the wine ages for 5 months in the same containers, in wood for 15 months and in the bott...

The Amarone della Valpolicella Classico dei Domìni Veneti was born in the historic area of the Valpolicella Classica, from terraced vineyards interspersed with characteristic dry stone walls.

The typical grapes of the Amarone blend are harvested between September and October and left to dry in the fruit cellar until January. Then they ferment at controlled temperature with a slow maceration of 30 days. Once the malolactic fermentation is complete, the wine is aged for 18 months in oak barrels and...

The Clos de L'Oratoire des Papes Rouge is the other face of the land of the Chateauneuf-du-Pape, pure expression of excellence of the French Rhone Valley.

As in the style of this type of wine, the grapes that make up the blend are different. They range from 80% of Grenache to 8% of Syrah, with 7% of Mourvedre and 5% of Cinsault. After being de-stemmed, the grapes are fermented in steel and the wine obtained is left to age in oak barrels for about 12 months.

The eye appears in its deep ruby red hue...

The Montepulciano d'Abruzzo Riserva Mazzamurello comes from vineyards cultivated under organic farming, with great care for the soil and ecosystem, and without the use of harmful substances for the environment.

It is produced with 100% Montepulciano grapes and vinified according to traditional methods, combined with a modern style. It is aged for 20-22 months in new barriques, on the fine lees.

The Mazzamurello is a wine with an intense ruby red color, featuring deep and pleasant aromas that bring...

The Vino Nobile di Montepulciano La Braccesca dei Marchesi Antinori was born in the estate of the same name, located at the foot of Cortona.

It is mainly produced with Prugnolo Gentile and Merlot grapes, harvested between the end of September and the beginning of October. After de-stemming and crushing, the wine remains in contact with the skins for about 15 days and, with the end of the alcoholic fermentation, it is placed in large oak barrels for malolactic fermentation and an aging period of 1...

The Veneto Corvina Scaia of Tenuta Sant'Antonio is born in vineyards located in the municipalities of Colognola ai Colli and Mezzane di Sotto, in the province of Verona.

It is produced exclusively with Corvina grapes, harvested entirely by hand. After a light cold maceration and a soft pressing, the grapes ferment in stainless steel tanks at controlled temperature. Subsequently the wine ages in the same containers before being bottled.

Scaia is characterized by a ruby red color with purple reflect...