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.
Gran Passione, Veneto Rosso IGT
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.
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.
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.
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.
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.
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).
Montepulciano D'Abruzzo Yume
A fabulous red ruby color with garnet highlights, this Montepulciano d'Abruzzo is intense and persistent, with spicy aromas, hints of chocolate and tar. The dominant flavor however, on both the nose and palate, is the copious fruit. This wine boasts good structure, tannins and a reassuring balance.
Best served with rich main courses such as roasted or stewed meats and typical Abruzzese salami.
During the first few days fermentation takes place at a low temperature, allowing a good extraction of polyphenols, responsible for the red color of the wine. Then the temperature is reset at 27 ° C. The wine subsequently undergoes malolactic fermentation, before refining in American wood barriques for about 6 months (60% French oak - 40% American oak barrique).
Uggiano, Brunello di montalcino
Truly excellent 'entry level' Brunello; muscular and richly-flavoured as Brunello should be.
After crushing, grapes undergo temperature-controlled fermention in stainless steel tanks using selected yeasts. The must is pumped over the skins twice a day to extract colour and tannin. After 18-22 days the wine is racked to large Slavonian oak casks, where it matures for the next 36 months.
Warm and ripe on the nose with black fruits, savoury, meaty characters, mocha and spice. The palate has ripe black plum and sweet spice characters with notes of toasty oak. The firm structure is balanced by the richness and intensity of the fruit, and vibrant acidity gives a sustained and balanced finish.
Pairs great with grilled meats (great with wild boar or pheasant if you have any handy!) or with Tuscan Pecorino cheese.
Montresor ‘Urban Park’ Appassimento
Authentic Veronese Appassimento from the classic Valpolicella varieties, predominantly Corvina, dried for 30 days and aged 6 months in oak.
Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. 'Appassimento' refers to the process by which the grapes are dried for a few months before being pressed and vinified - this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness.
Bright berry and black cherry aromas, and a touch of spice. The palate has all of Valpolicella's appealing fresh cherry and ripe bramble fruit, along with added weight and complexity from maturation in oak. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity.
Great with barbecues, slow-cooked and caramelised meat dishes, or strong-flavoured cheeses.