Wines

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

Bianco di Merlot Ohrell DOC is produced in Ticino with grapes grown on terraced vineyards almost 400 meters above sea level. The treatment of the vines and the harvesting of the grapes are done by hand around mid- september.

Winemaking
The vinification of this exceptional product is done through a temperature-controlled fermentation process in steel tanks. At the end of the alcoholic fermentation, the wine is left in contact with the yeasts in order to extract the best flavors.

Dress
The dress of this white is amber yellow.

Nose
A fragrance of white flowers and aromas of yellow grapefruit. There is also a slight fragrance of almonds and walnut shell.

Stuffy
On the palate, the Bianco di Merlot is round and velvety. Its fruity side is perfectly balanced by its freshness.

Food & wine pairings
A perfect white for aperitifs, starters based on fish and shellfish.

Rosato di Merlot Ohrell DOC is produced in Ticino. The vines are located 280 meters above sea level and the grapes are picked by hand in mid-September. The Merlot vineyard has a very great versatility that allows the production of a delicate and elegant rosé, with an intense floral scent of fine fruits, reminiscent of citrus fruits with a balanced acidity. This marvelous 100% Merlot rosé comes from aged vines.

Winemaking
Rosé wine is obtained through a single vinification phase, after a short maceration of the Merlot grapes, followed by a delicate separation of the must.

It is then fermented in stainless steel tanks.

Dress
It is characterized by a pale pink color with salmon reflections.

Nose
Very fresh and pleasant with aromas of grapefruit.

Stuffy
Dry. Long in the mouth with structure and a fresh taste of forest fruits.

Food & wine pairings
A perfect rosé for aperitifs, and to accompany fish and shellfish.

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.

àuricA Vermentino Costa Toscana IGT 2022 is produced in Tuscany. The sea breeze under the sun of the Tuscan coast is the story described by the four labels that express freshness, modernity and joie de vivre.

Winemaking
Vermentino Costa Toscana undergoes temperature-controlled fermentation at 18°C. Then, maceration “on lees” is carried out for 90 days. The maturation is then carried out for 4 months in stainless steel and the refining is carried out for 1 month in the bottle.

Dress
Straw and mint colored white wine

Nose
With hints of tropical fruits, it reveals particular, fresh and always pleasant aromas.

Stuffy
Fragrant, crunchy, fresh and full of flavor

Food and wine pairings
Perfect for enhancing any entryway. It also accompanies pasta, fish and fresh cheeses.

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

Bianco IGT Veneto “HuAKai” is a PIWI wine, i.e. from vines resistant to fungal diseases. Result of constant human research and selection, over several decades, of crosses between varieties of vitis vinifera and American vine varieties (resistant to fungal diseases). The result for this wine is the minimum number of treatments carried out and the resulting environmental impact for its creation.

Winemaking
A classic white vinification with 10% of wine fermented in oak barrels for about 3 months. The wine rests and then refines on its native yeasts for about 4 months until bottling, before being filtered.

Dress
A straw yellow color with intense greenish reflections.

Nose
Floral notes with light balsamic and aromatic notes. Light touches of apple, peach, ripe apricot and vanilla.

Stuffy
A freshness in the mouth as well as a good acidity. Bianco IGT Veneto “HuAKai” is an elegant wine.

Food & wine pairings
We advise you to try your own combinations with this wine with new flavors and aromas. The Bianco IGT Veneto “HuAKai” is exceptional and unique. In addition, it will surprise you and your guests during your aperitifs, meals or digestives. Also goes well with light dishes such as fish but is also suitable with white meat dishes. It is also advisable to taste it with desserts such as fresh ice cream or fruit cups

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.

Delicate sparkling wine with floral and red fruit notes. A blend of red grapes from IGT Veneto. 11% - 4x25 cl. Treviso, Italy. Cantina Pizzolato.

Fresh and delicate sparkling wine with notes of acacia flowers. A blend of white grapes from IGT Veneto. 11% - 4x25 cl. Treviso, Italy. Cantina Pizzolato.

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.

VINEYARD EXPOSURE: Facing South/Southwest on a gentle slope at 200 meters above sea level in the municipality of Roseto degli Abruzzi

VINIFICATION AND AGING: The freshly harvested grapes undergo an immediate soft pressing. This is followed by the fermentation of the must only, after a few hours of skin contact. This process is carried out at controlled temperatures in stainless steel tanks, where the wine continues its aging period for several months. Bottling takes place in the first weeks of February.

APPEARANCE: Clear, cherry-pink

AROMA: Fragrance of red fruits and fresh flowers

TASTE: Fresh and balanced with notes of cherries, sour cherry, and prickly pear

SERVING TEMPERATURE: 11°C

FOOD PAIRING: This fresh and light wine is well suited for daily enjoyment with a variety of dishes. It is recommended with pasta dishes and fish soups.