Fine Italian Wine Selection: Lamaione, Amarone, Guado al Tasso, Cordelio, Grattamacco and Nero d’Avola.
Quality Red Wine selection from Italy:
- MONTALCINO, CASTEL GIOCONDO, MONTALCINO, SIENA
– LAMAIONE 2001 IGT TOSCANA, MARCHESI DE’ FRESCOBALDI,
- VALPOLICELLA, SOAVE, VERONA
– ROCCA SVEVA AMARONE 2004 DELLA VALPOLICELLA DOC,
- BOLGHERI, CASTAGNETO CARDUCCI, LIVORNO
– GRATTAMACCO 1999 BOLGHERI SUPERIORE DOC, COLLEMASSARI
– GUADO AL TASSO 2003 BOLGHERI DOC, TENUTA GUADO AL TASSO – ANTINORI
- CURTE FRANCA, , COCCAGLIO, BRESCIA
– CORDELIO 2006 CURTEFRANCA DOC CASTELLO BONOMI
- SICILY, COMISO, RAGUSA
– SIGILLO 2005 IGT SICILIA AVIDE
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MARCHESI DE’ FRESCOBALDI
CASTEL GIOCONDO – MONTALCINO – ITALIA
Lamaione is an exceptionally superb Supertuscan produced by the Castel Giocondo Tenuta from Merlot grown in the 12-hectare Lamaione vineyard, whose vines were planted in 1976 at an elevation of 300 metres.
Serving suggestions: Slow-cooked dishes such as pot roasts marinated in the same wine, mushroom-enriched stews, or beef fillet. Enjoy it too with medium-aged cheeses.
Estate and vineyard location: Castel Giocondo, Montalcino
Altitude: 300 meters (984 feet)
Vineyard size: 12 Ha in the Lamaione vineyard (29 Acres)
Soil type: Clayey terrain rich in limestone and mineral elements. PH lightly alkaline. 5.500 plants/Ha
Training system: Low spur pruned cordon
Vineyard average age: The main vineyard was planted in 1976, and part was recently planted
Tasting Notes: The wine leads with a beautifully limpid, ruby-flecked purple. Intriguing notes of menthol open on the nose, yielding to lush red fruit, cherry in particular, with a soft spiciness, especially cinnamon, infused throughout. The entry is impressive, broad and generous, with superb fruit and an extractive weight that is compelling but not excessive. The lengthy finish flaunts a rich savouriness.
Variety: Merlot 100%
Yield/Hectare: 25 hl/ha (1,464 Tons/Acres)
Harvest period: The first week of september
Vineyard practices: Manual
Fermentation vats: Inox
Alcohol by volume: 14,5%
Length of fermentation: 12 days
Length of maceration on the skins: 4 weeks
Malolactic fermentation: Immediately done after the alcoholic fermentation
Maturation method: New french barriques
Length of maturation: 24 months
SOAVE – VERONA – ITALIA
Grapes: Corvina 70%, Molinara and Rondinella 30% (very typical red grapes from Valpolicella, close to Garda Lake)
Growing area: Valpolicella DOC zone: Val di Mezzane, Illasi, and Cazzano di Tramigna; the vines are planted in limestone soils, at elevations of 150-200 metres.
Training system: Traditional pergola veronese. Cluster thinning practised.
Harvest time: Hand picked, with careful quality-selection of the fruit, at the beginning of October. Only high-quality, perfectly-ripe clusters are selected.
Winemaking and maturation: The hand-picked clusters dry in special rooms under controlled temperatures for at least 3 months. The de-stemmed grapes are pressed, yeast is added, and the must remains in small tanks to ferment at low temperatures (10-14°C); the fermentation continues slowly for 25-30 days. When it is 2/3 complete, if the sensory characteristics are suitable, the partially-fermented must is drawn off and finishes its fermentation in steel tanks at 20°C. The Amarone is then racked and put into in barriques for at least 24 months to mature, before ageing a further 12 months in the bottle.
Appearance: Deep ruby red with garnet highlights.
Bouquet: Intense fruit with hints of cherry, black cherry, wild berry fruit, vanilla, raisins, and tropical fruit.
Palate: Full-bodied, warm, smooth, with well-balanced, velvety tannins and an impressively lengthy development.
Serving suggestions: Perfect for red meat, all types of game and ripe cheeses; enjoyable also as an after-dinner or conversational wine.
Best enjoyed at: 16-17°C in a large, red-wine crystal stemware. The wine is best decanted some hours before serving.
COLLEMASSARI – CASTAGNETO-CARDUCCI – LIVORNO – ITALIA
A wine produced from a vineyard of 10 hectares at 100 m asl, where the soil is characterized by calcareous sandstone, marl and calcareous flysch mixed to clay and calcareous clay, while the climate is of a temperate Mediterranean type.
There are 4500 to 6000 vines per hectare with a yield of about 6 tons of grapes per hectare. Vines are trained to Cordone speronato and Guyot. Harvesting is done manually. The average age of the vines is 20 years.
Vinification in open truncated cone-shaped oak vats for the alcoholic fermentation.
Malolactic fermentation in barrique.
Ages for 18 months in barrique, in first and second passage.
Bottle refinement 12 months minimum.
Appellation: Bolgheri Rosso Superiore D.O.C.
Composition: 65% cabernet sauvignon, 20% merlot, 15% sangiovese
Alcohol content: 14% vol.
Colour: brilliant ruby red
Production: 27.000 bottles
Intense and well outlined nose, very refined: evolving with black berries, together with clear balsamic and Mediterranean traces. Perfectly integrated oak with spicy sweet notes and an elegant boisé in the finish. Enters the mouth austere and fresh, evolving in a good balance between the mineral traces and the fine tannic notes. Good length, with wide mineral notes. Important and complex, with a character strongly linked to its land of origin. Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, medium aged cheese.
TENUTA GUADO AL TASSO – ANTINORI
BOLGHERI DI CASTAGNETO-CARDUCCI – LIVORNO – ITALIA
Origin: Estate-grown single-vineyard Bolgheri DOC Superiore
Grapes: 60% Cabernet Sauvignon, 30% Merlot, 10% Syrah and other red grape varieties.
Vinification: Merlot was harvested at the beginning of September, the Cabernet Sauvignon and Syrah from mid September. After destemming and light crushing, the Merlot and Cabernet Sauvignon were vinified separately; maceration took place in stainless steel tanks over a period of 15-20 days, during which time alcoholic fermentation was also completed, at a temperature never exceeding 30 °C. The resulting wine is rich in colour and very structured but soft on the palate, without any astringency. The wine were then transferred to new French oak barriques (Troncais and Alliers) where malolactic fermentation was completed by the year’s end. The wine were then racked, blended and then returned to the barrels for about 14 months aging, followed by aging for about one year in bottles before release. Alcohol : 13,5% Vol.
Taste: Extraordinary intense ruby red in colour. Fruity, more of cherry than cassis, with hints of toast, coffee and dark chocolate. Finely structured and complex; balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character.
CASTELLO BONOMI – COCCAGLIO – BRESCIA – ITALIA
Intense red colour, with extraordinarily deep garnet tinges. After the initial intense and almost explosive bouquet, notes of ripe fruit contrast, followed by the scents of spices, wood and coffee to complete the aromatic picture. The full and dry flavour has a rare balance where the acidity and tannins counter each other making for a perfect amalgam. A surprisingly elegant wine, with incredibly fine and round tannins perfect for the palate giving a very delicate sensation. Great final aromatic persistence.
Type: Curtefranca D.O.C. V.Q.P.R.D.
Grapes: Cabernet Sauvignon 45%, Merlot 35%, Cabernet Franc 10%, Barbera 5%, Nebbiolo 5%.
Harvest: In October.
Cultivation method: Buttressed bars.
Vine density: 6500 vines for hectare.
Average yield per hectare: 30 Hl.
Wine-making: Fermentation and maceration in contact with the skins in small conical section oak casks. At the end of fermentation, the wines obtained in this way are refined in new casks for 16 months.
Refinement in the bottle: The wine is refined in the bottle for 12 months before being put on sale.
Combination: We recommend this wine to accompany red meat dishes and especially roasts and game.
Service temperature: Serve at a temperature of 18/20°C.
Consumption prospects: The wine is ready to drink. If suitably stored, it may age for a medium long period (5/10 years).
AVIDE – COMISO – RAGUSA – ITALIA
Ruby red in colour. It displays extensive aromas, along with intense notes of sweet elegant oak, ripe fruit and chocolate.
Stunningly full-bodied on the palate, round, with tannins of outstanding nobleness.
Alcoholic strength: 13.50%
Grapes: Nero d’Avola 50%, Cabernet Sauvignon 50%
Implantation: sapling of 1.50×1.50 mt.
Soil: Loam, sandy clay loam
Production area: Bastonaca
Altitude: 220 mt.
Yield: 70 quintals per hectare
Vinification: maceration in the presence of rapes
Ripening: 12 months in oak barriques
Refinement: 12 months in bottle
Preservation: bottle stored lying down in a temperature-controlled ambient between 15-16°
Service temperature: 18-20°C
AMARONE 2004 €. 48,90
+ GUADO AL TASSO 2003 €. 68,90
+ CORDELIO 2006 €. 23,50
+ GRATTAMACCO 1999 €. 65,00
+ SIGILLO 2005 €. 26,50
+ LAMAIONE 2001 €. 48,00 =
Totale: €. 280,80