Italy

This Bolgheri Rosso Superiore was born in 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 and Merlot and Sangiovese grapes, harvested and selected exclusively by hand from the second half of September to the first week of October. Fermentation takes place spontaneously in open wooden vats, with maceration in contact with the skins, after which the wine ages in first and second passage ...

The Nobile di Montepulciano di Avignonesi is born in vineyards located on the hills north-east of Montepulciano, in the heart of Tuscany.

It is produced exclusively from Sangiovese grapes harvested and selected entirely by hand. Fermentation occurs spontaneously in stainless steel tanks with maceration on the skins for a maximum of 30 days. The wine ages in barriques and large Slavonian oak barrels for 18 months.

This Nobile di Montepulciano is characterized by a bright ruby red color. The nose op...

The Castel del Monte Tormaresca Pietrabianca dei Marchesi Antinori was born in vineyards, organically managed, located in the Bitontino municipality of Minervino Murge, in the heart of the DOC Castel del Monte.

It is mainly produced with Chardonnay and Fiano di Puglia grapes, harvested and selected by hand when fully ripe. After a short cold decantation, the must of Chardonnay ferments in new and French oak barrels at controlled temperature and ages in barriques where it carries out malolactic fe...

This Brunello di Montalcino originates from the Poggio di San Polo, near the renowned town of Montalcino. The characteristics of the soil, mainly of limestone origin, present the ideal conditions for the cultivation of Sangiovese.

After the harvest, which takes place manually in small boxes in the first week of October, the grapes are softly pressed followed by fermentation in concrete tanks at a temperature of 28-30 °C for 20–22 days. After the malolactic fermentation, which takes place in Frenc...

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...

Langhe Arneis Blangé was born in the fascinating territory of the Roero appellation.

It is obtained exclusively from an autochthonous Piedmontese variety, Arneis, vinified in purity. Before fermentation in steel, the primary aromas of the grapes are gently extracted from the grapes through a brief contact of the skins with the must.

It is characterized by the characteristic bright straw yellow color, the intense nose of minerality, almost graphite, with hints of white flowers integrated with tropi...

Golf 1927 by Barone Pizzini is a bubble that is inspired by the golf facility that Baron Edoardo Pizzini had built in 1927, one of the first in Italy. It originates only from Chardonnay grapes from 26 vineyards scattered in the municipalities of Provaglio d'Iseo, Passirano, Corte Franca and Adro.

The grapes are subjected to soft pressing and the resulting must ferments in stainless steel at a controlled temperature, followed by ageing for 6 months in the same containers. The second fermentation t...

Toscana Sangiovese Fontalloro di Fèlsina is born in vineyards located on the two sides of the border between the Chianti Classico and Chianti Colli Senesi areas.

It is produced with pure Sangiovese grapes, rigorously harvested by hand in two different periods, with a careful selection of the best bunches. The grapes ferment at a controlled temperature of 28 - 30 ° C and macerate for 16 - 20 days with punching down and pumping over, always at a controlled temperature. The wine is then transferred ...

The Brunello di Montalcino di Col d'Orcia was born in vineyards located on the Sant'Angelo in Colle hill overlooking the Orcia river, in the heart of the municipality of Montalcino.

It is produced exclusively with Sangiovese grapes, harvested only by hand. Fermentation takes place in stainless steel tanks at a controlled temperature of 30 ° C for about 18-20 days, with daily pumping over. Subsequently the wine ages in barrique for 4 years, and for further 12 months in bottle.

This Brunello di Mont...

The Grillo Kebrilla by Fina is made from one of the oldest grape varieties in Western Sicily, one that has adapted exceptionally well to this region and reflects it in every sensory nuance.

Following the manual harvest at the end of August, the must ferments primarily in stainless steel tanks and partly in barriques. The two batches remain in the same containers to continue the aging phase, and after blending, the wine rests in the bottle for an additional 3 months.

It presents a deep straw-yellow...

Castel del Monte Aglianico Bocca di Lupo was born in the Tormaresca estate, owned by the Marquises Antinori and located in the municipality of Minervino Murge, in Apulia.

It is produced exclusively with Aglianico grapes, harvested slightly overripe to enhance their phenolic potential. After pressing, the grapes ferment in stainless steel tanks at a controlled temperature of 25-27 °C. The maceration lasts 15–18 days, with frequent pumping over and soft délestage in order to perform a gradual and b...

The Nero d'Avola Appassimento by Zensa is an organic red wine born in the province of Trapani.

The grapes are harvested by hand in mid-September. 20% of them are left to dry for 10-15 days in ventilated rooms. The grapes are de-stemmed and fermented as whole grapes in thermo-regulated steel tanks for a period of 8-10 days. Malolactic fermentation takes place with the addition of lactic bacteria. Finally 20% of the wine is aged for 4-5 months in oak barriques.

Intense ruby red color, the nose revea...

Barone Pizzini's Spumante Franciacorta Brut Nature Naturae comes from the Ciosèt, Roccolo, Clogna and Carabioli vineyards, located in the heart of Franciacorta DOCG.

It is produced 70% with Chardonnay grapes and 30% with Pinot Noir grapes. The grapes undergo a soft pressing and ferment in stainless steel tanks at controlled temperature. Subsequently the wine ages in the same containers for 6 months, and for a further 30 months in the bottle.

Naturae is characterized by a straw yellow color. The no...

The Südtirol Blauburgunder Riserva Mazzon di Brunnenhof was born in vineyards located in the Mazzon di Egna hamlet, in the province of Bolzano, in the heart of the Bassa Atesina.

It is produced exclusively with Pinot Noir grapes, harvested and selected entirely by hand. Fermentation takes place in large wooden barrels, with maceration in contact with the skins for 2 weeks. After malolactic fermentation the wine ages in medium-sized oak barrels for 12 months, for another 8–10 months in large oak b...

Corte Bravi's Amarone della Valpolicella Classico originates in vineyards located in the locality of Gargagnago, in the province of Verona.

It comes from a selection of Corvina Veronese, Corvinone, Molinara and Rondinella grapes, left to dry in wooden boxes for 3 months. Once pressed, the grapes are left to cold macerate for 10 days, followed by spontaneous fermentation with indigenous yeasts. A second hot maceration follows and aging for 3 years in French oak barrels. The wine is bottled without...

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...

Borrigiano is the first wine from the Il Borro winery to obtain the Valdarno di Sopra DOC appellation and organic certification.

It is obtained from bunches of Sangiovese, Syrah and Merlot, harvested at the right degree of ripeness and subjected to a cooling phase in wooden vats aimed at preserving the quality and aromatic complexity of the individual varieties. The must ferments at a controlled temperature of 28 °C. A 10-month ageing follows in large wooden vats.

It has a ruby red colour with pur...