2018 Tufarello, `Vigneti Canosini` Nero di Troia
100% Nero di Troia. Deep ruby red in colour with garnet highlights, the 2018 Vigneto Canosini has an intense, long-lasting and fruity perfume. It has great structure and well-balanced tannins.
Canosini is an old, 30 hectare, bush-trained vineyard which produces fruit of outstanding quality. On the right bank of the Ofanto river, the area lies nearly 20 kilometres from the Adriatic Sea between 105 and 140 metres above sea level.
On arrival at the winery, the grapes were destemmed and gently crushed before fermentation and maceration on the skins in stainless-steel tanks between 30-32°C for 15 days. After fermentation, the wine was aged in barriques for four months.
Another of the enterprising Valentino Sciotti's projects, Tufarello is made by the Farnese winemaking team at their winery where Dennis Verdecchia is in charge with Alberto Antonini as consultant. The wine is made from the Uva di Troia (also known as Nero di Troia) grape that is grown around Canosa di Puglia in southern Italy. The name attests to its Greek origins (Troy) and it is said to take its name from the nearby town of Troia, named by the Greek invader Diomedes.
Vigneti del Vulture, `Pipoli` Aglianico del Vulture
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.
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.
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.
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.
Allegrini, `Palazzo della Torre`
70% Corvina/Corvinone , 25% Rondinella, 5% Sangiovese. This wine is ruby red in colour with purple highlights. On the nose, there are enticing aromas of cherry with rich dark chocolate notes and hints of cloves and vanilla. Velvety in texture, it is well-balanced and offers ripe, juicy dark fruit, with silky tannins and refreshing acidity.
Palazzo della Torre covers 26 hectares of east-facing vineyard planted between 1962 and 2013, situated 240 metres above sea level. Allegrini purchased this vineyard in 1978. Soils are cretaceous and calcareous, with Pergola Trentina trained vines planted at 3,000 vines per hectare.
Franco Allegrini used the modern version of the traditional 'ripasso' technique for Palazzo della Torre, drying a proportion of the grapes in the 'Terre di Fumane' drying centre, to intensify the character of this vineyard. The grapes that were dried were hand picked during September, and the grapes vinified immediately were picked at the end of the month. 70% of the grapes picked were vinified immediately and 30% were left to dry until the second half of December when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use barriques, and was blended together for two months, then aged for a further seven months in bottle.
The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations, but the estate in its current form was founded by Giovanni Allegrini. When he passed away in 1983, it passed to his three children, who ran it together until Walter's death in July 2003. Franco now looks after the vineyards and is the winemaker, and Marilisa is director of marketing.
Tommasi Amarone della Valpolicella Classico DOCG 2016
Deep ruby in colour. The wine has complex aromas of ripe cherry, black fruit, wild berries and warm spices. The palate is concentrated with excellent structure and flavours of ripe black and red fruits, leather and dark chocolate. A perstisting and prefumed, velvety finish.
Founded by Giacomo Tommasi in 1902, Tommasi has grown to be the largest family-owned vineyard estate in the Valpolicella Classica, owning 105 hectares and an additional 15 hectares in the Lugana DOC. Tommasi is located in Pedemonte in the heart of the historic ‘Classico’ region, from which the best quality wines are produced. The estate is owned and managed by the fourth generation of the Tommasi family, with six family members working together in harmony. Pierangelo manages the UK market, while winemaker, Giancarlo prefers to stay close the vineyards and winery.
This wine is deep red in colour. On the nose, there are intense aromas of ripe dark fruit, especially blackberries and cherries, with spicy notes of cocoa, lavender and liquorice. On the palate, it is youthful and full-bodied, with a great concentration of ripe, rounded fruit. It is a very elegant, fresh and complex Primitivo.
Rosso di Montefalco, Adanti
Intense ruby red colour. Powerful aromas on the nose, clean, pleasant, elegant, opening with reminescence of blackberry, blackcherry and violet followed by plum, blueberry, vanilla, pink pepper, tobacco, chocolate, cinnamon and mint. The aromas are confirmed on the palate: tannic but balanced by the alcohol, full body, intense flavours, very pleasant.
Cabernet Sauvignon: 5%
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.
Sogno Di Ulisse, Montepulciano D’Abruzzo
SOGNO DI ULISSE Montepulciano D’Abruzzo is a wine that has made the history of modern Abruzzo wine-making. Today, thanks to the passion of some producers and winemakers, the Montepulciano has emerged to the international limelight as one of the best quality red grapes in world.
Tenuta Ulisse maintains a strong family imprint characterized by respect for the values like tradition, history and territory and is now run by brothers Antonio and Luigi Ulisse.
Le Corti Chianti Classico
A classic style, with a youthful and fruity intensity. Ruby-red in color, floral notes of violet and iris, fresh ripe cherries and a mild spicy nuance. Complimented by well balanced acidity, soft tannins and a long persistant finish.
Organic & vegan.
The fermentation process usually lasts for 20 days, at a controlled temperature , in open air tanks . The grapes are inoculated with selected indigenous yeasts.
The wine is aged in vitrified cement vats for 12 month and part in large wood cask.
Cannonau Di Sardegna, Antonella Corda
Thanks to the very light use of oak, this wine shows the typical aroma profile of the cannonau: aromas of cherries, raspberries and blackberries accompany more complex and delicate notes of roses and white pepper. The palate shows concentration and very delicate tannins with a spicy hint of white pepper on the finish.
The fruit for this wine come from the Mitza S'Ollastu vineyard located between the townships of Serdiana and Ussana to the north of Cagliari. This vineyard sits on the bed of an ancient river and its soil is a mixture of clay, loam, sand and pebbles. This soil ensures the perfect balanced to give the wine a decisive character. Vines are trained with the Guyot system and they are planted at a density of 4,545 vines per hectare.
Weather patterns were regular for the 2019 vintage. This allowed all the developmental and ripening stages to proceed normally and lead to perfectly ripe grapes.
All grapes were hand picked into small boxes in the first decade of September. After a period of maceration and soft pressing, the grapes were fermented in stainless-steel tanks. Pumping over is carried out using the CO2 pressure, and not with mechanical pumps. The wine was then aged in stainless steel vats and only 10-15% is aged in barriques (two-year-old and new French oak, no and low-toast).