Campania

Redivivo

Historical notes: this vine has Hellenic origins. The Greeks introduced it in Campania when founded their colonies along Thyrrhenian coast. The name “Taurasi” come from “Taurasia” that were a little village that Romans conquered in 80 a. C.
Name: Taurasi DOCG
Blend: Aglianico 100%
Ground: clay in Montemarano and Castelfranci, sandy in Mirabella Eclano
Planting density: on average 4000 stumps, until 6000 stumps per hectare
Production area: hills of Calore, Sabato and Ofanto rivers: Mirabella (ha 3/in fee), Castelfranci (ha 4/in conduction) and Montemarano (ha 2/in conduction)
Exposure: South in Montemarano, West in Mirabella Eclano
Altitude: 450/650 metres above sea level
Farming system: espalier with spurred cordon pruning
Vineyard age: on average 15/20 years
Yield per hectare: about 65/70 quintals
Harvest time: first decade of November
Maturation: 24/25 months in oak barrels 
Aging: 10/12 months in bottle
Colour: ruby red with garnet reflections
Smell: tobacco, wood and toasted coffee notes
Taste: dry, strong, tannic
Suggested pairings: to be served with roasted red meat, game, dishes with spices and truffles, ripe cheese.

Phalesia

Historical notes: it is an old vine of Roman times, was called “Latin” to distinguish it from the vines of greek origins. This vine grows well both in the volcanic soils and clay soils. The etymology of its name comes from “Ape” (that in Italian means “bee”) because bees were very greedy of this sweet grape. 
Name: Fiano di Avellino DOCG
Blend: Fiano di Avellino 100%
Ground: mainly medium texture, loose and loamy
Planting density: on average 3000 stumps per hectare
Production area: Irpinia’s hills around Lapio (ha 3/in fee), Forino (ha 3/in fee) e Candida (ha 5/in conduction)
Exposure: South – East
Altitude: 400/600 metres above sea level
Farming system: espalier with guyot pruning
Vineyard age: on average 15 years
Yield per hectare: on average 70/90 quintals
Harvest time: first decade of October
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: yellow
Smell: intense with toasted hazelnuts notes
Taste: soft and stylish with dried fruit notes
Suggested pairings: to be served with soups, crustaceans and seafood, fish and white meat dishes, cream cheese.

Vaticale

Historical notes: this vine is one of the oldest of Avellino’s district; it was taken to Tufo’s area by Pelasgians of Thessaly in the first century b. C.
Name: Greco di Tufo DOCG
Blend: Greco di Tufo 100%
Ground: mainly argillaceous limestone
Planting density: on average 3000 stumps per hectare
Production area: hills of Tufo (ha 3/in conduction) and Montefusco (ha 2/in conduction)
Exposure: South – East
Altitude: 500 metres above sea level
Farming system: espalier with guyot pruning
Vineyard age: on average 15 years
Yields per hectare: on average 80 quintals
Harvest time: second decade of October
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: straw yellow 
Smell: hints of peach and blueberry with ash and iodine notes
Taste: mineral with origan and peel of citrus final notes
Suggested pairings: to be served with fish and seafood dishes, cream cheese, risotto with porcini mushrooms.

Meravia

Historical notes: this vine has Hellenic origins. The Greeks introduced it in Campania when founded their colonies along Thyrrhenian coast. 
Name: Aglianico Campania DOC
Blend: Aglianico 100%
Ground: mainly clay
Planting density: on average 4000 stumps per hectare
Production area: Irpinia’s hills of Mirabella (ha 3/in fee), Castelfranci (ha 4/in conduction) and Montemarano (ha 2/in conduction)
Exposure: South – East
Altitude: 400/550 metres above sea level
Farming system: espalier with guyot pruning or spurred cordon 
Vineyard age: on average 15 years
Yield per hectare: around 70/75 quintals
Harvest time: from the end of october until beginning of november
Aging: ten months in barriques, six months in bottle
Colour: intense red ruby
Smell: delicate and remember red fruits such as blackberry, black cherry, mature prune and liquorice. 
Taste: dense and smooth with soft fruits flavour
Suggested pairings: to be served with soups, meat dishes, white and red meat, cream and ripe cheese.

FAVELLA

Historical notes: it is an old vine cultivated around Campi Flegrei’s area, near Naples, and around Taburno, near Benevento. It takes the name from “falanga” that was the pole used to keep its very vigorous branches.
Name: Falanghina Beneventano IGT
Blend: Falanghina 100%
Ground: mainly medium texture
Planting density: on average 3000 stumps per hectare
Production area: surroundings of Benevento (purchase of grapes from Ponte and Torrecuso)
Exposure: South – East
Altitude: 250/300 metres above sea level
Farming system: radial and espalier with guyot pruning
Vineyard age: on average 15 years
Yield per hectare: around 80/120 quintals
Harvest time: from second decade of September until first of October 
Maturation: three months in steel barrel staying on its own yeasts
Aging: at least one month in bottle
Colour: straw yellow with greenishSmell: fresh and fruity with citrus, pineapple and white flowers notes
Taste: very fresh tanks to acidity that is in balance with vine’s structure 
Suggested pairings: ideal as an aperitif, to be served with crustaceans, seafood and fish dishes, white meat dishes, vegetables, cream and light ripe cheese.

Plaiora

Name: Rosato Campania IGT
Blend: Aglianico 100%
Ground: volcanic, chalky clay
Planting density: about 3000 per hectare
Exposure: South – East
Altitude: 400 metres above sea level
Farming system: Shoulder with cordon spur pruning system
Vineyard age: 10 years
Yield per hectare: about 80/90 quintals
Harvest time: second decade of October
Vinification: Classic pink vinification in stainless steel tanks at controlled temperatures
Aging: 1month in bottle
Colour: dark pink with purplish highlights
Smell: delicate, fruity notes of apple and cherry
Taste: dry with notes of strawberry
Suggested pairings: fine with white meat and spicy seafood.

Puglia

FORMAMENTIS

NOME : FORMAMENTIS  Salento Primitivo I.G.T.
APPELLATION: TYpical Geographical Indication
REGION: Apulia
GRAPE VARIETY: 100% Primitivo
REGION OF PRODUCTION: Apulia-Lecce, Taranto,
Maruggio (TA), Leporano (TA)
ALTITUDE: 100 mt s.l.m.
TRAINING SYSTEM: Apulian sapling
SOIL COMPOSITION: adaptable to different types of soil
PERIOD OF HARVEST: End of august
VINIFICATION: Cold pre-maceration, maceration
at controlled temperature malolactic completed
FINING: steel 
ALCOHOL DEGREE: 14.00 % vol.
FOOD MATHING: Roasted or braised meats, game, mature cheeses, pasta typical of Salento tradition       
SERVING TEMPERATURE: 15° – 18° C
CHARACTERISTICS: The wine is deep red color, full and dry. The scent is with hints of  black berries 

Ghimel

NOME GHIMEL  Salento Negroamaro I.G.T.
APPELLATION TYpical Geographical Indication
REGION Apulia
GRAPE VARIETY 100% Negroamaro
REGION OF PRODUCTIONApulia-Lecce, Taranto, Maruggio (TA), Leporano (TA)
ALTITUDE100 mt s.l.m.
TRAINING SYSTEM Apulian sapling
SOIL COMPOSITION adaptable to different types of soil
PERIOD OF HARVEST End of august
VINIFICATION Cold pre-maceration, maceration at controlled temperature malolactic completed
FINING steel 
ALCOHOL DEGREE14.00 % vol.
FOOD MATHING Roasted or braised meats, game, mature cheeses, pasta typical of Salento tradition
SERVING TEMPERATURE 15° – 18° C
CHARACTERISTICSThe wine is deep red color, full and dry. The scent is with hints of black berries.

Sicilia

Intuito

NAME: Terre Siciliane Nerello Mascalese IGT
APPELLATION: Typical geographical indication
REGION: Sicily
GRAPE VARIETY:  Nerello Mascalese 100%
ALTITUDE: 200 mt. s.l.m.
TRAINING SISTEM: Spurred cordon
PERIOD OF HARVEST: Mid of September . 
SOIL COMPOSITION: Predominantly clay-limestone hilly soils.
Rich in minerals.
WINEMAKING  FINING: Cold pre-maceration, maceration
for about 15 days Steel.
ALCOHOL: 14 % vol.
FOOD MATCHING: Roasted and braised meat, game, roasted chestnuts.
SERVING TEMPERATURE: 15-18°
CHARACTERISTIC: Ruby red color load with purple. Intense complex and persistent aroma with hints  of red                                                                              Berries and iris. Fruity and powerful taste with hints of black mulberry, licorice, blueberry and currant.

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Plauso

NAME: PLAUSO Terre Siciliane Syrah IGT
APPELLATION: Typical  geographical  indication
REGION: Sicily
GRAPE VARIETY: 100%  Syrah
REGION OF PRODUCTION: Trapani
ALTITUDE: 200 m.a. s. l.
TRAINING SISTEM: Spurred cordon 
PERIOD OF HARVEST: Mid of September 
SOIL COMPOSITION: Predominantly calcareous soils. 
WINEMAKING: Cold pre-maceration, maceration for about 15 days at controlled  temperature
FINING: Steel, later refinement in French oak barrels for 6 months 
ALCOHOL: 14 % vol.
FOOD MATCHING: Roasted or braised meats, seasoned cheeses. 
SERVING TEMPERATURE: 15-18°
CHARACTERISTICS: Red ruby load with purple, complex intense and persistent aroma with  hints of red   berries. Powerful and fruity taste with hints licorice, blueberry and currant.

Sintesi

NAME: SINTESI  Terre Siciliane Nero D’Avola IGT
APPELLATION: Typical geographical indication
REGION: Sicily
GRAPE VARIETY: 100% Nero D’Avola 
REGION OF PRODUCTION: Valle di Noto (SR)
ALTITUDE: 200 m.a. s. l.
TRAINING SISTEM: Spurred cordon 
PERIOD OF HARVEST: Mid of September 
SOIL COMPOSITION: Predominantly clay-limestone soils. 
WINEMAKING: Cold pre-maceration, maceration for about 15 days, malolactic completed
FINING: Steel.
ALCOHOL: 14 % vol.
FOOD MATCHING: Roasted or braised meats, seasoned cheeses, parmesan eggplants
SERVING TEMPERATURE: 15-18°
CHARACTERISTICS : Red ruby load with purple, complex intense and persistent aroma with hints of red berries and iris. Powerful and fruity taste with hints of black mulberry,   licorice,  blueberry and currant .   

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