Red Wine

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

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.

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

Brunello di Montalcino Riserva DOCG 2016 “Le Due Sorelle” 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.

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 intense ruby ​​red.

Nose
This Brunello di Montalcino Riserva presents itself on the nose with notes of raspberry and red fruits, combined with touches of spices and iodine.

Stuffy
On the palate, this wine is harmonious and soft, mature and rich, suggesting room for improvement and a great capacity to evolve.

Food & wine pairings
Combines perfectly with main meat dishes or with mature cheeses such as Pecorino.

Cabernet Sauvignon DOC Venezia Bio – no added sulphites is produced by Cantina Pizzolato. This vineyard is 100% organic. The entire process of vinification and transformation of the grapes is also certified. A guarantee of quality for all the wines of Cantina Pizzolato.

In addition to being certified organic, Cabernet Sauvignon DOC Venezia is also certified vegan. Thus, no animal protein is used during the clarification process.

Winemaking
To begin with, the vinification is produced in red. Then, fermentation takes place by bringing the marc and the grape must into contact. This for 6 to 10 days in order to extract the maximum of coloring substances from the grape skins.

Dress
The dress is intense dark red.

Nose
The nose is thus reminiscent of red fruits and blackberry jam.

Stuffy
On the palate, the Cabernet Sauvignon is slightly grassy with a violet finish.

Food & wine pairings
This wine is ideal to drink chilled as an aperitif or to accompany grilled vegetables.

Producer
With five generations of experience, the Pizzolato farm was created in 1981. Originally, the company was involved in cattle breeding, vine growing and fruit and vegetable harvesting.

Grapes and wine are the products of excellence among all agricultural products. They are quickly revealed to be the first to respond positively to biological methods. In 1991, the wines began to be certified by a control body in accordance with EEC Regulation No. 2092/91. Vinification and bottling techniques were then regulated by a new European statute for organic wine. Finally, the winery obtained organic certification in 1991. This was the year in which certification bodies were created in Italy

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.

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.

Chianti Classico DOCG 2021 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a southeast, south, southwest exposure. This good exposure and the low production yields favor the good maturation of the bunches. In addition, the grapes are then picked and selected by hand.

Winemaking
Vinification is done in stainless steel vats, followed by maceration for 2 to 3 weeks. Subsequently, this Chianti Classico DOCG is aged in barrels of oak barrels from Slavonia. Finally, the refining is done in the bottle for a minimum of 6 months before being marketed.

Dress
The result is therefore a wine with an intense ruby ​​color that tends towards garnet.

Nose
It is intensely varied with scents of violets.

Stuffy
The Chianti Classico DOCG 2021 is harmonious and sapid. In addition, its slightly tannic taste with an aftertaste reminiscent of ripe plum is a guarantee of quality.

Aging potential
The aging potential is 10 years and more.

Chianti Classico DOCG Magnum 2018 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a southeast, south, southwest exposure. This good exposure and the low production yields favor the good maturation of the bunches. In addition, the grapes are then picked and selected by hand.

Winemaking
Vinification is done in stainless steel vats, followed by maceration for 2 to 3 weeks. Subsequently, this Chianti Classico DOCG is aged in barrels of oak barrels from Slavonia. Finally, the refining is done in the bottle for a minimum of 6 months before being marketed.

Dress
The result is therefore a wine with an intense ruby ​​color that tends towards garnet.

Nose
It is intensely varied with scents of violets.

Stuffy
The Chianti Classico DOCG 2018 is harmonious and sapid. In addition, its slightly tannic taste with an aftertaste reminiscent of ripe plum is a guarantee of quality.

Aging potential
The aging potential is 10 years and more.

Chianti Classico DOCG Riserva 2018 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a south and southeast exposure. Thus, this good exposure and the low production yields favor the good maturation of the bunches. The grapes are then picked and selected by hand.

Winemaking
To begin with, the alcoholic fermentation takes place in 50 HL stainless steel tanks for 3 to 4 weeks. Then comes the malolactic fermentation with 20% in barrels and the rest in 30 HL stainless steel tanks. Aging then takes place with 20% in new French oak barrels and the remaining 80% in Slavonian oak barrels for 20 months. Finally, it is finally refined in the bottle for at least 9 months before being marketed.

Dress
The result is a Chianti Classico DOCG Riserva with an intense ruby

Chianti Classico DOCG Riserva Magnum 2016 – Castello di Radda is produced in the heart of the Chianti Classico region. The vines are located 400 meters above sea level with a south and southeast exposure. Thus, this good exposure and the low production yields favor the good maturation of the bunches. The grapes are then picked and selected by hand.

Winemaking
To begin with, the alcoholic fermentation takes place in 50 HL stainless steel tanks for 3 to 4 weeks. Then comes the malolactic fermentation with 20% in barrels and the rest in 30 HL stainless steel tanks. Aging then takes place with 20% in new French oak barrels and the remaining 80% in Slavonian oak barrels for 20 months. Finally, it is finally refined in the bottle for at least 9 months before being marketed.

Dress
The result is a Chianti Classico DOCG Riserva Magnum with an intense ruby

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.

Chianti Colli Senesi DOCG BIO 2021 is an organic quality Tuscan red. 100% Sangiovese, it is the undisputed king of red grape varieties, from which this wine is made.

Dress
Bright ruby ​​red color with garnet reflections.

Nose
On the nose, notes of red fruits such as black raspberry and cherry, as well as eucalyptus.

Stuffy
On the palate, cherry and plum stand out, accompanied by toasted notes reminiscent of vanilla.

Food & wine pairings
This Chianti Colli Senesi goes perfectly with meaty pasta dishes, risottos and soups.

Producer
With five generations of experience behind it, the Pizzolato Settimo & Gino farm was created in 1981. Originally, the company dealt with cattle breeding, vine growing and harvesting fruits and vegetables, including kiwis, peaches and strawberries.

Grapes and wine, products of excellence among all agricultural products, quickly proved to be the first to respond positively to organic methods. In 1991, the wines produced began to be controlled and certified by a control body in accordance with EEC Regulation No. 2092/91. In addition, winemaking and bottling techniques have also been regulated by a new European organic wine statute. Finally, the winery obtained organic certification in 1991, the year certification bodies were created in Italy.

Dolcetto d'Alba DOC Fortemasso is produced in the region of Castelletto, recognized 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 land 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
Freshly harvested grapes are destemmed and ferment in temperature controlled stainless steel wine vats. After 4 to 5 days of maceration, the must wine is drawn off, separated from the marc and left to ferment at controlled temperature for another 5 to 6 days. Following the malolactic fermentation, the wine is finally refined for a few months in steel and then bottled in the spring.

Dress
This Dolcetto d'Alba DOC has an intense garnet red color with light purple reflections.

Nose
Clear, broad with hints of cherry, blackberry, light spice and plum.

Stuffy
Harmonious, ample, warm, tasty with a fruity and persistent finish.

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.