A brilliant garnet red, the nose carries hints of strawberry, red fruit, rose, violet and a touch of liquorice. On the palate it is full of power and precision with clean tannins.
Italy
-
Vigneti del Vulture, `Pipoli` Aglianico del Vulture
GL035
Taste Notes:
100% Aglianico. This wine is bright ruby red in colour, with violet reflections. On the nose, there are intense aromas of cherry, violets and cocoa. Full-bodied, this wine has a sweet red fruit character with delicate oak nuances of vanilla and spice on the long finish.
Vineyard:
The estate vineyards are trained low and planted on volcanic soils on the slopes of Mount Vulture, at an altitude of up to 800 metres above sea level. According to the consultant winemaker Alberto Antonini, the area is isolated and just like stepping back in time.
Vinification:
On arrival at the winery, the grapes were destemmed and gently crushed, then the must was fermented in temperature-controlled, stainless-steel tanks at temperatures of 22-24°C. Frequent and gentle pumping over took place during fermentation, which lasted approximately 30 days. The wine was then aged in stainless-steel tanks (60%) and in used oak barriques (40%) for 10 months. Finally, it was aged in bottle for a further three months before release.
Producer:
Valentino Sciotti (of Vesevo, Gran Sasso and other Farnese estates) took over this small co-operative in Basilicata in Acerenza in the heart of the Aglianico del Vulture zone in 2008. Consultant winemaker Alberto Antonini works with Manuel Barbone, and together they manage to capture the character of the grapes and the zone superbly in the bottle.
-
Gran Passione, Veneto Rosso IGT
GL037
Taste Notes:
Merlot: 60%, Corvina: 40%. Vibrant purple colour, rich luscious nose full of sweet ripe dark cherry, plum, vanilla and christmas spice. Rich and velvety, with lots of juicy fruit. Very easy drinking.
Vinification:
The grapes come from selected vineyards harvested at the beginning of October, to allow the grapes to have increased maturation. Before picking, the vines' cordons are cut, but the grapes are left on the vines, and for up to 15 days the grapes begin to dry naturally on the vine (Appassimento on vine). The grapes are then carefully hand harvested before being pressed. After fermentation the wine is aged in oak for 3-4 months.
Producer:
For centuries Veneto, in the North East of Italy, has been one of the foremost wine producing regions and one of the most modernised of Italy. With its vast micro-climates, no other region offers more diversity in such close proximity than Veneto. The Gran Passione project was set up in 2013 in homage to the Venetians long standing history of being great traders and their rich wine culture. The aim was to create wines of high quality, that are affordable and representative in style to those that have been made in Veneto for centuries. Using traditional varieties, whilst honouring long-established techniques, Gran Passione create beautiful expressions of these classic Venetian wines.
-
Barolo, Serralunga, Ettore Germano
GL047
Stunning with risotto milanese or braised venison with polenta and porcini.
-
Alpha Zeta, `A` Amarone della Valpolicella
GL051
This Amarone is deep and intense on the nose with aromas of dried cherries and blueberries and notes of spiced autumn fruit compote. On the palate it is powerful, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.
- Vegan, Vegetarian
-
Barbaresco
GL056
A ruby red with powerful aromas of concentrated and ripe red and black fruits. The fruit aroma reaches a wonderful depth and is complemented by herbal and medicinal hints. The palate is beautiful; silky, rounded and textured with red and black fruits, perfume and liquorice notes. The tannins are ripe and firm with a balancing acidity and lingering notes of dried cherries.
-
Gulfi NeroBufaleffj - Organic
GL067
Vigna Bufaleffj is a single vineyard in the district of Pachino, planted with Nero d'Avola vines which have been trained according to the Alberello system. The grapes are harvested in the second half of September. A long maceration on the skins through fermentation. After the malolactic, the wine is transferred into small barrels, capacity 500L, where it remains for about two years. And at least one year in bottle before release.
Excellent with red meat, game, and mature cheeses
-
Tenute Guardasole Pio Decimo - Organic
GL068
Fermentation takes place in stainless steel tanks at a controlled temperature, followed by a maceration of about 40 days. Malolactic fermantation in durmast barrels and further refinement of 12 months. 6 months in bottle before release.
Garnet, with ruby reflections. A shade that refers to the cardinal's clothing, such as "Pio Decimo" to which the label is dedicated. An elegant and layered nose of black pepper, red currant, walnut kernel, star anise, rhubarb, with blood orange and sweet notes given by the toasting of the wood. Fresh, medium body and intensity.
Pairs great with risottos, ravioli, aged cheeses, red meats.
-
Travaglini Gattinara Riserva
GL069
The Gattinara Riserva is made only in the best vintages. A careful selection of grapes is harvested in the beggining of October. The grapes are crushed and then left to macerate on the skins for around 15 days before fermentation in stainless steel at a controlled temperature. The wine is aged on Slovenian oak for two years and then spends a year in bottle pre release.
Deep garnet ruby-red color, it is a full and harmonic wine, the bouquet verges on dried fruit, violet, blackberry, raspberry with hints of spices coming form the barrels. Deep, dry and full-bodied taste, long and lingering with the correct degree of tannin.
You can serve this wine with all courses, with strong first courses, red meat, game and seasoned cheese as well.
-
Caiaffa Primitivo - Organic
GL076
Bright, lifted, fresh aromas of red and dark fruits. On the palate it is slightly creamy yet very fresh with a hint of spice on the finish. Lovely balance, very bright and easy.
The land is cultivated organically, maintaining a synergistic balance between man and nature. The grapes are harvested with care, manually and then destemmed and crushed before being spontaneously fermented in contact with skins for around 20-25 days. The wine is aged for 3 months in oak barrels.
-
Guidalberto Tenuta San Guido
GL336
Aromas of clove and cinnamon on the nose, followed by heady and perfumed dark fruits on the palate. Hints of rosemary and mint, the velvety tannins are multi-layered and delicately structured. Beautiful drinking already, and over the next 5-8 years.
The Guidalberto shows similar elegance and finesse that’s exemplified in Sassicaia, the sweet-fruited Super-Tuscan character of enticing aromas that Cabernet Sauvignon and Merlot create when blended. Spending twenty months in one-third new oak barrels, this wine is irresistible two years from release, and will be ideal drinking over the next decade.
-
Cannonau di Sardegna 'Lillové'
GL337
Elegant nose with a fragrant bouquet of fresh raspberries, geraniums and violets. Medium in body, with soft tannins and a hint of white pepper on the palate.
Try it with meatballs in tomato sauce!
The Gabbas estate has been part of the Gabbas family for generations. Winning a string of Gambero Rosso awards, Giuseppe Gabbas is now one of the most renowned winemakers in Sardinia. His wines are best known for being true examples of traditional Sardinian styles. The estate consists of 20 hectares of vines, predominantly Cannonau de Sardegna making up of 80% of their cultivation, alongside Vermentino and another local variety called Muristellu. Muristellu is a red varietal used in small amounts in blending, it gives the wines extra body and depth.
The farm sits in the Locoe valley at the foot of the Supramonte mountains, in Barbagia, the heart of Sardinia. The climate here is hot and dry but the cooling breezes from the surrounding sea and the proximity of the mountain ranges provide these hillside vineyards with protection and temperature
control. The granite soils help to retain moisture, so much so that even in drought they can continue to nourish the vines. These special conditions not only provide a perfect micro-climate for the grapes to ripen but also they allow for minimal intervention; the use of pesticides and fertilizers here is very little. -
Dolcetto D'Alba Roussot Francesco Rinaldi
GL338
This wine is ruby red in color with violet reflections. On the nose you get delicate hints of flowers and fresh fruit. It is dry on the palate with an aftertaste of almonds.
The grapes were crushed and then the juice was fermented on the skins in thermo-controlled steel tanks for about 15 days. It was then pressed, racked and put through malolactic fermentation. After a few months aging in steel, the wine is bottled to bring out its fragrance and freshness.
Great pair to charcuterie!
