New Arrivals

Barbera d'Alba Superiore DOC Fortemasso is produced in the Castelletto region, known above all for the production of Barolo. This is undoubtedly the best production region for Barolo. The vines have an east and south-east exposure, on sloping grounds with sandy and limestone soil.

Fortemasso wines thus highlight the distinctive characteristics of each grape variety. They therefore reveal the clear and recognizable natural traits that derive from the soil and climate of each vintage. In addition, the unique combination of geological characteristics and the regional microclimate in which the vineyards of Fortemasso are located produce deep, mineral and very elegant wines that continue to refine with age.

Winemaking
From the moment the grapes are picked by hand, they are immediately pressed. They are then fermented in stainless steel tanks with temperature control. Thus, after the alcoholic fermentation, the wine is left to macerate, still retaining the skin of the grapes. Following the malolactic fermentation, the wine is finally refined in barrels for a year and then in bottles for another 6 months.

Dress
Finally, the color of this Barbera d'Alba Superiore DOC Fortemasso is an intense garnet with also purple reflections.

Nose
Thus, the nose is ample with scents of rose, blackberry, chocolate but also a light tobacco.

Stuffy
Finally, this wine is round, warm and slightly sapid on the palate with a pleasant and spicy finish.

Barbera d'Alba Superiore DOC Fortemasso is produced in the Castelletto region, known above all for the production of Barolo. This is undoubtedly the best production region for Barolo. The vines have an east and south-east exposure, on sloping grounds with sandy and limestone soil.

Fortemasso wines thus highlight the distinctive characteristics of each grape variety. They therefore reveal the clear and recognizable natural traits that derive from the soil and climate of each vintage. In addition, the unique combination of geological characteristics and the regional microclimate in which the vineyards of Fortemasso are located produce deep, mineral and very elegant wines that continue to refine with age.

Winemaking
From the moment the grapes are picked by hand, they are immediately pressed. They are then fermented in stainless steel tanks with temperature control. Thus, after the alcoholic fermentation, the wine is left to macerate, still retaining the skin of the grapes. Following the malolactic fermentation, the wine is finally refined in barrels for a year and then in bottles for another 6 months.

Dress
Finally, the color of this Barbera d'Alba Superiore DOC Fortemasso is an intense garnet with also purple reflections.

Nose
Thus, the nose is ample with scents of rose, blackberry, chocolate but also a light tobacco.

Stuffy
Finally, this wine is round, warm and slightly sapid on the palate with a pleasant and spicy finish.

The Barolo DOCG Castelletto 2017 – Fortemasso is produced in the Castelletto region, the best known of the Barolo producing regions.

To begin with, the vines have an east and south exposure, on sloping land with sandy and limestone soil. This is why the vines are considered exceptional.

Winemaking
First, the grapes are picked by hand in small boxes (20 kg maximum). They are then immediately pressed and fermented in stainless steel tanks with temperature control.

Once the alcoholic fermentation starts, the daily pumping over begins in order to extract the maximum of aromas and colors from the skin of the grape.

Following this, the fermentation ends after 8 to 10 days. Finally, submerged maceration will help stabilize the color of the wine. As maceration begins (25-30 days), malolactic fermentation occurs, thus stabilizing the wine microbiologically.

Finally, it is in December that the period of aging in oak barrels begins and this for about 30 months. The wine is then bottled and refined for 8 to 10 months to give birth to the great Barolo.

Dress
Thus, the color is bright and brilliant ruby ​​red.

Nose
The nose is thus ample with delicate notes of violet, spices and liquorice.

Stuffy
This Barolo DOCG Castelletto 2017 is harmonious, round and slightly dry with great length on the finish.

Aging potential
This wine has an aging potential of more than 20 years.

The Barolo DOCG Castelletto 2017 – Fortemasso is produced in the Castelletto region, the best known of the Barolo producing regions.

To begin with, the vines have an east and south exposure, on sloping land with sandy and limestone soil. This is why the vines are considered exceptional.

Winemaking
First, the grapes are picked by hand in small boxes (20 kg maximum). They are then immediately pressed and fermented in stainless steel tanks with temperature control.

Once the alcoholic fermentation starts, the daily pumping over begins in order to extract the maximum of aromas and colors from the skin of the grape.

Following this, the fermentation ends after 8 to 10 days. Finally, submerged maceration will help stabilize the color of the wine. As maceration begins (25-30 days), malolactic fermentation occurs, thus stabilizing the wine microbiologically.

Finally, it is in December that the period of aging in oak barrels begins and this for about 30 months. The wine is then bottled and refined for 8 to 10 months to give birth to the great Barolo.

Dress
Thus, the color is bright and brilliant ruby ​​red.

Nose
The nose is thus ample with delicate notes of violet, spices and liquorice.

Stuffy
This Barolo DOCG Castelletto 2017 is harmonious, round and slightly dry with great length on the finish.

Aging potential
This wine has an aging potential of more than 20 years.

Granbruno Toscana IGT 2021 – Castello di Radda is produced in the heart of the Chianti Classico region in the municipality of Radda in Chianti.

This area benefits from a micro-climate which will give all its elegance to this blend of Sangiovese and Merlot. Indeed, the Merlot vines are located in the coolest and most humid areas of the estate. This will avoid over-ripening the grapes and allow the Merlot to express its best qualities. For their part, the Sangiovese grapes are the same that the estate uses for its Chianti Classico. They will thus offer the Granbruno their freshness and elegance.

Winemaking
The alcoholic fermentation takes place in vats of 75 to 100 hectoliters for about 10 days while keeping the skins of the grapes. Then, the refinement will be done partly in vats and the other in barrels. The wine will then be bottled the summer after the harvest.

Dress
Thus, the result is a wine with an intense ruby ​​color.

Nose
On the nose, Granbruno Toscana IGT 2021 is fresh, fruity with notes of red fruits and green pepper.

Stuffy
On the palate, this wine is soft and very pleasant.

Epicurious brothers has selected the most famous of Italian sparkling wines. That is to say the Franciacorta DOCG Brut Cuvée n°7 produced by Azienda Agricola Lo Sparviere. Franciacorta is exclusively produced in the territory bearing the same name in the province of Brescia in Lombardy.

This very high quality sparkling wine is produced according to the traditional or Champagne method (refermentation in the bottle).

Winemaking
Franciacorta is produced 100% with hand-picked and rigorously selected Chardonnay grapes. After cooling the grapes at 4°C for 24 to 36 hours to promote the extraction of aromas, they are delicately pressed. Only 60% of the must resulting from this first pressing is used. Then comes a slow fermentation at 16°C. This one is made to retain the perfumes. Then, the base wine is refined on the lees for 7 months in stainless steel vats to be bottled in May. Finally, Franciacorta is refined on lees in bottles (second fermentation) for 30 months before being disgorged and ready to taste.

It is the last born of Lo Sparviere, from the single Chardonnay grape variety. It thus combines the rigor and minerality of clay-limestone soils with the floral exuberance and softness of morainic soils. It therefore has a fruity and sapid flavor, capable of being immediately appreciated. Annual production of approximately 60,000 bottles, to finish with a minimum aging on yeasts of 30 months.

Dress
Visually, it is characterized by a straw yellow color with golden reflections.

Nose
On the nose, we can find notes of acacia honey, yellow peach, almonds as well as nuances of butter characteristic of Chardonnay.

Stuffy
On the palate, it is sapid, fresh and mineral with a good length while being soft in its structure.

Beading
The result is a sparkling wine with fine and persistent perlage with a dense foam

Abruzzo Pecorino Superiore DOC 2022 is a fresh, structured wine, with marked varietal acidity, obtained from Pecorino grapes. This vine was recovered in the early 90s of the last century after being almost lost due to phylloxera. So, this wine currently comes from a vineyard near Chieti, awaiting the imminent production of the new vineyards that have just been planted.

The local name “Pecurì” (sheep) is due to the fact that the sheep, returning from the mountain meadows to the villages, were fond of these grapes. These vines were often wrapped around the trunks of the mulberry trees demarcating the fields.

Winemaking
To begin with, the harvest of the Abruzzo Pecorino Superiore DOC grapes is manual. Cryomaceration is carried out for the extraction of aromas, followed by gentle pressing. Then, fermentation and temperature are controlled in stainless steel tanks. The wine remains there for four months until bottling. This takes place the following spring. Finally, it stays in the bottle for two months before going on sale.

Dress
The color is straw yellow with slight reflections tending towards green.

Nose
On the nose, there are scents of tropical fruits, white flowers and broom.

Stuffy
This white wine is pleasant and fresh with good acidity, sapid but also well structured.

Food & wine pairing
It goes well with all types of meals and especially with fish dishes where freshness plays a decisive role.

Windhund Vigneti delle Dolomiti IGT 2018 is produced in the Steinhaus estate located almost 600 meters above sea level, in a position overlooking the Adige Valley. The property consists of 7 hectares of vines. The climate of Bucholz di Salorno is characterized by strong temperature fluctuations with hot days influenced by the Mediterranean climate and cold nights with very cool winds coming from the mountains.

The name Windhund, which means "greyhound" in German, recalls the drawings of the artist Albercht Dürer from the 16th century, where the greyhound was a recurring theme. The Dürer Way, an ancient passage which linked the Germanic world to the Mediterranean, passes exactly near Steinhaus. Dürer himself therefore used it during his travels in Italy at the end of the 15th century.

Winemaking
The grapes are first harvested manually in small crates. As soon as they arrive at the cellar, they are then gently pressed and subjected to low-temperature maceration. Then, the fermentation of the different grapes takes place at controlled temperature in stainless steel tanks. The wine finally rests on its fine lees throughout the winter and is bottled the following spring.

Dress
Yellow with light golden reflections.

Nose
The nose is expressive, fine, but also characterized by notes of white-fleshed fruit followed by suggestive floral scents and freshly mown hay.

Stuffy
On the palate, this Windhund opens with notes of almond, also supported by a fragrant freshness and a lively acid vein. The finish on the palate is tasty, long and clean.

Food & wine pairing
Goes perfectly with cheeses but also fish-based main dishes.

Barolo DOCG Castelletto Riserva is produced in the town of Monforte d'Alba. It is made from the grapes growing in the plot of the vineyard located at the highest point of the hill. The slow and late ripening of the Nebbiolo grapes gives it richness and structure, but also requires prolonged ageing.

Winemaking
Thanks to their perfect position, the grapes ripen until the sugar concentration and phenolic maturity are perfect. This brings out all the organoleptic characteristics of the grape during vinification and lays the foundation for the extended longevity of the future Barolo Riserva.

After crushing and destemming, the must ferments in temperature-controlled stainless steel tanks, where daily pumping overs are carried out to gently extract the aromas and color from the skins. The maceration phase then begins with the objective of optimizing the extraction and stabilizing the color of the wine. This phase lasts an average of 30 to 45 days, during which the malolactic fermentation also takes place.

Dress
Deep and brilliant ruby ​​red, with slight orange reflections.

Nose
Clear and overwhelming with delicate notes of violet, rose, cinnamon, liquorice and also sweet tobacco.

Stuffy
Harmonious and full, with a delicate acidity. Powerful, with a long and equally decisive aftertaste that gives way to the complexity of the fruit.

Food & wine pairings
Ideal with delicious and well-structured dishes such as game, and with medium-aged cheeses. As it ages, it then becomes an ideal companion for very mature cheeses, offering surprises with dark chocolate.

Packaging
You will receive this exceptional Barolo DOCG Castelletto Riserva in an individual wooden case

Sauvignon Blanc Alto Adige DOC 2021 is produced in the Steinhaus estate located almost 600 meters above sea level, in a position dominating the Adige valley. The property is thus made up of 7 hectares of vines. The climate of Bucholz di Salorno is characterized by strong temperature fluctuations. Indeed, the hot days are influenced by the Mediterranean climate but also the cold nights with very cool winds coming from the mountains.

This wine comes from a selection of the best grapes of the estate. It expresses strong salty and mineral notes as well as a fresh acidity. The aromas are complex and delicate, as you would expect from a Sauvignon born at altitude.

Winemaking
To begin with, the grapes are harvested manually in small crates. As soon as they arrive at the winery, they are then gently pressed and the must undergoes static clarification. Finally, fermentation takes place at controlled temperature in stainless steel tanks. The wine then rests on its fine lees throughout the winter and is bottled the following spring, retaining its aroma, freshness and inimitable flavor.

This wine is to be consumed preferably within 3 to 5 years following the harvest and to be served preferably between 12 and 14 degrees.

Dress
Straw yellow with greenish reflections.

Nose
Aromatic and fragrant, with notes of currants, elderberries and also delicate herbaceous notes.

Stuffy
Pleasant and fruity.

Food & wine pairing
Perfect for appetizers as well as starters. In addition, it is ideal to accompany first fish courses and dishes with shellfish and freshwater fish.

Cabreo Il Borgo Toscana IGT 2019 is a Super Tuscan (use of international grape varieties in Tuscany). It is produced by Tenute del Cabreo. The estate covers two areas, both in the town of Greve in Chianti.

The Cabreo production area consists of 45 hectares of Sangiovese and Cabernet Sauvignon vineyards. The name “Il Borgo” comes from the oldest village in the Chianti region (Montefioralle) which can be admired from the estate. Cabreo Il Borgo represents the dynamic tradition of the Chianti region capable of harmonizing a strong personality with an innate natural elegance. The first production of this fabulous wine dates from 1982.

Vinification and refining
Vinification takes place in stainless steel tanks at a controlled temperature of 26°/28°C. Maceration on the skins for 15/18 days. Refining takes place in French oak barrels (225 litres) (30% new, 40% one-year-old, 30% two-year-old) for 16 to 18 months. Finally, the wine is refined for at least 6 months in the bottle.

Dress
An intense ruby ​​red with garnet reflections.

Nose
Complex and fascinating aromas.

In mouth
It is distinguished by a taste of fresh and crunchy fruit, a silky finish and superior persistence. Power and elegance are its salient features.

Food & wine pairing
It goes perfectly with all meat dishes, with characterful cheeses or simply in good company.

Aging potential
From 20 to 30 years old.

La Fuga Brunello di Montalcino DOCG 2018 is produced by Tenuta La Fuga, an estate located in the historic district of Camigliano, southwest of Montalcino.

With 9.8 hectares of vineyards, it is ultimately the smallest estate in the family group. In addition, it enjoys moderate temperatures by the Tyrrhenian Sea. Thus, the soils were formed from land that emerged during the Pliocene era. These are therefore rich in fossils, and also in sediments from the volcano Monte Amiata, now extinct. In addition, La Fuga Brunello di Montalcino has always been aged in 25 hl Slavonian oak barrels made in Italy. The first production of this fabulous wine dates back to 1996.

Winemaking
The vinification is then done first in stainless steel tanks at a controlled temperature of 28°C.
A maceration on the skins is then made for about 20 days. Then, the refining is done for 4 years, including at least 24 months in Slavonian oak barrels of 25 hl. The wine is then refined in the bottle for a minimum of 12 months.

Dress
The color is ruby ​​red on the one hand with shades tending to garnet.

Nose
The class and personality of Brunello di Montalcino is therefore already evident on the nose. With very complex aromas (red fruits, cocoa, leather) which emerge and multiply delicately – but tirelessly.

Stuffy
On the palate, this wine is above all balanced, but also austere and powerful, with a very persistent finish and aristocratic tannins.

Food & wine pairings
La Fuga Brunello di Montalcino DOCG 2018 goes perfectly with main courses in sauce made with red meat. Epicurious brothers also recommends this unique wine with typical Italian dishes and to be consumed without moderation.

Aging potential
Up to 30 years old

Cabreo Black Toscana IGT 2019 is produced with grapes from the vineyards of the Cabreo estates located on the hills of Panzano in Chianti.

The Cabreo estates are developed in two areas, both located in the municipality of Greve in Chianti. The first, then called Zano, consists of 45 hectares of vineyards planted with Sangiovese and Cabernet Sauvignon for the production of Cabreo wine.

The second is in Panzano, just 6 km away. It sits on the highest hills of Chianti Classico, or another 20 hectares planted with Chardonnay and Pinot Noir from which La Pietra and Black wines are made.

Producer
In the year 2000, Ambrogio and Giovanni Folonari then founded the company Ambrogio e Giovanni Folonari Tenute. This is made up of five estates in the areas of excellence of Tuscany, which are thus best suited to the production of wine. Ambrogio and Giovanni then pursue an important project to revalorize the territory and its diversity. They first invested in the estates and then concentrated on the production of quality, elegant wines with character and strongly linked to the territory.

Thus, innovation, creativity, research and respect for diversity are the founding values ​​of this family whose history spans several generations.

Vinification and refining
The vinification of this Cabreo Black is first done in stainless steel vats at a controlled temperature of 28°C. It then undergoes alcoholic fermentation in 500 liter barrels with personalized rotation for at least a year. The wine is finally refined in the bottle for a minimum of 6 months.

Dress
The color of this wine is bright red with also dark reflections.

Nose
Elegant vinous aromas emerge, accompanied by red fruits and notes of burnt incense.

Stuffy
On the palate, scents of blueberries stand out. Austere, with a bitter chocolate aftertaste. In addition, it is rich in soft tannins with undertones of bark.

Chianti Classico DOCG – Vigna “Il Corno” Gran Selezione is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with southern and south-eastern exposure. This good exposure and the low production yields promote good ripening of the bunches.

Winemaking
The freshly hand-picked grapes are then crushed and destemmed before fermenting in temperature-controlled stainless steel tanks with a capacity of 50 hl. The grapes then spend the next four weeks macerating on the skins. The malolactic fermentation then takes place in new barrels with a capacity of 5 hl, and the wine spends about five months on its fine lees. Finally, aging continues in the same barrels for twenty months, then in the bottle for at least twelve months.

Dress
Light ruby ​​with garnet reflections.

Nose
Intense and persistent, with notes of red fruits and scents of spices but also vanilla

In mouth
Persistent and balanced, this Chianti Classico DOCG – Vigna also presents a fresh and pleasantly tasty finish, with well-integrated and complex tannins.

Food & wine pairings
Recommended for serving with main dishes based on red meats, game or braised meats. To be tried in combination with hard and very mature cheeses.

Morellino Di Scansano DOCG 2021 is a red wine produced by Tenute Folonari in the district of Morellino, in the heart of Maremma, in the province of Grosseto in the very south of Tuscany.

Winemaking
First, this wine follows a fermentation process with maceration in stainless steel tanks. This is obviously done at controlled temperature with a stay on the skins for about 12-15 days. It is then aged for 7 months in stainless steel but also in old oak barrels. This wine is then refined for at least 3 months in the bottle.

Dress
Its robe is ruby ​​red and intense.

Nose
The aromas are fragrant and vinous. They thus blend with the nuanced and ethereal sweetness of cherry.

Stuffy
It is balanced and pleasant with a lingering, tasty and very dry finish.

Food & wine pairings
To finish, this exceptional Morellino Di Scansano goes perfectly with a risotto with porcini mushrooms and prawns from the Tyrrhenian Sea.

Aging potential
Up to 5 years.

Producer
In the year 2000, Ambrogio and Giovanni Folonari then founded the company Ambrogio e Giovanni Folonari Tenute. This is made up of five estates in the areas of excellence of Tuscany, which are thus best suited to the production of wine. Ambrogio and Giovanni then pursue an important project to revalorize the territory and its diversity. They first invested in the estates and then concentrated on the production of quality, elegant wines with character and strongly linked to the territory.

Thus, innovation, creativity, research and respect for diversity are the founding values ​​of this family whose history spans several generations.

Despite the wide distribution of Trebbiano throughout Italy, Azienda Agricola Orlandi Contucci Ponno has tried to produce a wine that favors the most qualitative aspects of this grape variety. They wanted to respect the rules of the “Trebbiano Superiore” appellation, which requires careful care of the vineyard, a reduction in production and a selection of the best bunches of grapes in order to obtain vinification aimed at extracting aromas and flavors , often forgotten, of this traditional grape variety and which we find in this full-bodied wine with scents of flowers and fresh fruit.

Winemaking
A manual harvest of the grapes is carried out. They are harvested in two stages in order to have time to lower the harvesting temperatures, an essential condition for the extraction of certain varietal aromas. Then a gentle pressing takes place. 50% ferments and matures in 25HL wooden barrels and 50% in stainless steel at low temperature. It remains for a long time on the fine lees at a controlled temperature. Bottling is at the end of March.

Dress
Pale straw yellow.

Nose
Pleasant fragrance of flowers and apples, good minerality given by its terroir.

Stuffy
Slightly fruity, dry and sapid taste.

Food & wine pairings
Goes perfectly with pasta dishes, vegetable pies, fish and white meat.

Hirsch Pinot Nero Riserva 2018 is produced in the Steinhaus estate located almost 600 meters above sea level, in a position overlooking the Adige valley. The property consists of 7 hectares of vineyards. The climatic conditions of Bucholz di Salorno are characterized by strong temperature fluctuations with hot days influenced by the Mediterranean climate and cold nights with very fresh winds coming from the mountains.

Winemaking
The grapes are harvested manually in small boxes of 20 kg. The grapes are then destemmed, trying to respect the integrity of the berry and the stalk as much as possible. After gentle pressing, fermentation takes place in temperature-controlled stainless steel tanks, where the must comes into contact with the skins and is gently stirred to extract the aromatic and coloring substances they contain. At the end of the maceration, part of the wine remains in steel containers and the other part is placed in French oak barrels for ageing. After about a year, the wines are blended, and an additional 4 months of aging prepare them for bottling. The wines are put on the market after a minimum of 4 months of refining in the bottle.

Dress
Transparent and shiny ruby ​​red.

Nose
Notes of cherries and berries. Raspberries, currants and blackberries and at the end tobacco and spices.

Stuffy
On the palate, this hirsch presents a clear reminder of the flavors perceived on the nose; the tannin is silky, soft and enveloping.

Food & wine pairings
Pair it with elaborate meat dishes, game and aged cheeses.

Franciacorta DOCG Rosé “Monique” is produced by Azienda Agricola Lo Sparviere. This sparkling wine is exclusively produced in the territory of the same name in the province of Brescia in Lombardy.

This very high quality sparkling wine is thus produced according to the traditional or Champagne method (refermentation in the bottle).

Winemaking
Franciacorta is produced 100% with hand-picked and rigorously selected Pinot Noir grapes. The grapes are cooled at 4°C for 24 to 36 hours in order to be brought to a temperature of 10°C. This process will promote the extraction of aromas from Pinot Noir. The cold grapes are then macerated in a press for 8 to 12 hours in order to extract the desired color and aromas. Fermentation finally takes place at a temperature between 15 and 17°C, part in stainless steel vats and the other in small oak barrels.

Finally, the Franciacorta Rosé Monique is refined on lees in bottles (second fermentation) for 24 months before being disgorged and ready to taste.

Dress
Salmon pink.

Nose
Fragrances of rose water and red fruits.

Stuffy
Elegant, structured, a slight acidity that blends with the sapid notes and enhances its aromas.

Beading
Very fine and delicate bubbles.