Antonelli's Montefalco Sagrantino rises on the slopes of the Umbrian hills, in the heart of the Montefalco Sagrantino DOCG.

It is the traditional wine of Montefalco, produced exclusively with Sagrantino grapes, which are harvested entirely by hand in the second week of October. After reaching the gravity maceration tanks, the must ferments on its skins at a controlled temperature of 25-28°C for 25-40 days. This is followed by a 24-month maturation in oak barrels and barrels, then for 12 months in...

The Amarone Classico della Valpolicella di Brigaldara is born in vineyards located in the town of San Floriano, in the extraordinary Marano Valley, one of the four valleys that make up the magical terroir of Valpolicella.

It is produced 50% with Corvinone grapes, 20% with Corvina grapes, 20% with Rondinella grapes and 10% with grapes of other complementary vines. The harvest takes place only by hand during the second half of October. After the traditional drying, the grapes ferment in red in cont...

Ottella celebrates the history and potential of a territorial grape such as the Trebbiano di Lugana, otherwise known as Turbiana. This version is the base, with essential and classic features.

The Trebbiano di Lugana grapes, which make up this wine entirely, are harvested towards the end of September and are subsequently pressed in whole bunches. The vinification takes place in steel and ends with a rapid ageing on its fine lees.

Tropical fruit and citrus notes define the olfactory profile of this...

The Chianti Classico of Isole e Olena is born in vineyards located on the gentle hills of Barberino Val d'Elsa, in the province of Florence.

It is produced 80% with Sangiovese grapes, 15% with Canaiolo grapes and 5% with Syrah grapes, harvested partly by hand and partly mechanically at the beginning of October. After the destemming and a soft pressing, the grapes macerate for about 12-20 days with pumping over twice a day and de-aging. The wine then ages in barriques and barrels for about 12 mont...

Claudio Mariotto, in the 1990s, believed in the potential of Timorasso, an almost extinct native Piedmontese grape variety, to create a great aging white wine. The winery, founded in 1921, is located in Vho, in the Colli Tortonesi, a historic region for winemaking thanks to its favorable climate and chalky-clay soils.

This Colli Tortonesi Derthona is made from Timorasso grapes grown at altitudes between 250 and 300 meters above sea level, without the use of pesticides. After a gentle pressing and...

Valpolicella Superiore Profasio is produced by Massimago, a Venetian winery founded in 1883 by the Cracco family and led since 2003 by Camilla Rossi Chauvenet. The company is located in Mezzane, in the province of Verona.

It consists of Corvina, Corvinone and Rondinella grapes, left to dry in the loft for a few days. Fermentation follows with maceration for a few days in steel tanks. The refinement takes place in oak barrels for approx. 12 months, followed by 12 months in the bottle.

Ruby red in c...

The Chianti Classico Gran Selezione Vigna del Sorbo di Fontodi was born in the homonymous vineyard grown organically, located in the municipality of Panzano in Chianti, in the province of Florence.

It is mainly produced with Sangiovese and Cabernet Sauvignon grapes, harvested only by hand. Fermentation takes place spontaneously, with maceration, in stainless steel tanks at controlled temperature. Followed by 24 months aging in Allier and Tronçais oak barriques preceding bottling.

Ruby red in color...

The Sigillo of Cantine del Notaio is a wine able to fully express the character and grandeur of Aglianico del Vulture.

Harvesting is done manually between the last ten days of November and the first week of December, after a period of over-ripening on the plant like an Amarone. A 30-day maceration allows full extraction and complete maturation of the tannins. The wine ages in French oak tonneaux for 24 months, and then remains to refine another 24 months in the bottle.

Bright garnet red in color, ...

This Bolgheri Rosso was born on the Grattamacco estate, located on the top of a hill overlooking the sea between Castagneto Carducci and Bolgheri.

It is mainly produced with Cabernet Sauvignon grapes and with Cabernet Franc, Merlot and Sangiovese grapes, harvested and selected exclusively by hand between the end of August and September. Fermentation takes place spontaneously in open wooden vats and in stainless steel vats at controlled temperature. After malolactic fermentation, the wine ages for...

Creete is the name of the vineyard with which the homonymous Lugana label is produced.

100% Trebbiano di Lugana, or Turbiana grapes, harvested between the end of September and the end of October. At the end of a vinification carried out in steel containers, the wine rests on its fine lees for a period of 6 to 8 months.

Its yellow color already focuses on golden hues, full of the same intensity that is perceived on the nose. It is expressed on notes of pineapple, mango and grapefruit, with the roun...

The Derthona Cavallina by Claudio Mariotto is made from Timorasso grapes grown in the Cavallina vineyard, located in the Vho area between 250 and 300 meters above sea level. The vines, almost 20 years old, are cultivated with respect for the environment, without the use of chemical fertilizers, herbicides, or systemic products, allowing the terroir to express itself in its purity.

The winemaking process involves gentle and slow pressing of the grapes, followed by spontaneous fermentation at contr...

The Veneto Bianco "From black to white" The Zýmé White comes from vineyards located in the municipalities of Negrar, Illasi and Tregnano, in the province of Verona.

It is produced with a skilful blend of Rondinella Bianca, Gold Traminer, Kemer and Incrocio Manzoni grapes, harvested entirely by hand between the second and third ten days of September. After a short maceration at low temperature, fermentation takes place in cement tanks at controlled temperature for 20 days. Subsequently the wine ag...

Nizza by Francesco Iandolo is a Piedmontese red wine that comes from the native red grape Barbera, in Burio, in the municipality of Moasca and in Stella, in the municipality of Vaglio Serra. The vineyards are located at an altitude of 200 meters above sea level

The Barbera grapes are harvested manually in the second half of September. The grapes are vinified separately. First of all they undergo a soft destemming, before being vinified in thermoregulated steel tanks for 15-20 days, with daily pun...

The Fontodi Chianti Classico from the Fontodi farm was born in the company vineyards, grown under organic farming.

It is produced exclusively with Sangiovese grapes, fermented spontaneously on indigenous yeasts and macerated in stainless steel tanks, with fulling and thermal control, for at least 2 weeks. The wine then ages in Tronçais and Allier barriques for 18 months before being bottled.

It is a very typical Chianti Classico, with a ruby red color and pleasant hints of violet enriched with not...

The Valpolicella Classico Superiore di Zýmé is born in vineyards located in the Veronese municipality of Negrar, in the extraordinary territory of Valpolicella.

It is produced with a skilful blend of Corvina, Corvinone, Rondinella and Oseleta grapes, harvested and selected by hand. The first fermentation which takes place in stainless steel tanks at natural temperatures is followed by a second fermentation on the skins of Amarone according to the traditional "Ripasso" method, for 14 days. Subsequ...

"Vignamorello" is a still Gutturnio that originates from a particular Cru - the Morello vineyard - located in the Colli Piacentini area, in Emilia.

The Morello vineyard is located at fairly high altitudes for the area, around 200 - 210 meters above sea level. The soil is characterized by ancient red soils, with a mainly clayey-silty texture. Barbera grapes account for 55-60% of the blend, while Bonarda represents 40-45%. The harvest takes place between the end of September and the beginning of Oc...

Gottardi's Südtiroler Blauburgunder is born in vineyards located in Mazzon, a Bolzano hamlet of Egna, in the heart of the DOC Alto Adige.

It is produced with 100% Pinot Noir grapes, harvested and selected entirely by hand. Fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently, the wine ages for 12 months in new and used oak barrels before being bottled.

It is characterized by a ruby red color tending to garnet. The nose opens with elegant hints of berries, enr...

The Amarone della Valpolicella di Roccolo Grassi originates from the homonymous vineyard, located in the heart of Valpolicella.

It is made from a skilful blend of Corvina Veronese, Corvinone, Rondinella and Croatina grapes, harvested manually and left to dry naturally to concentrate the sugars and aromatic substances present in the grapes. After a traditional vinification in steel, the wine is transferred to wood where it undergoes malolactic fermentation, after which it ages in barriques for at ...