Red and rosé wines by the bottle

MERLOT
ARCTIC (LAZIO)

GRAPE VARIETY: MIXED RED GRAPES
FARM: MASSERIA LA CATTIVA
Spontaneous fermentation. 4 days of carbonic maceration. Matured for 6 months in stainless steel. No added sulphites.

GRAPE VARIETY: PINOT NERO
FARM: TORRAZZETTA
Spontaneous fermentation. 5 hours maceration on the skins. Matured for 18 months in stainless steel and 24 months in bottle. Unfiltered.

CATARATTO, GRILLO, NERO D'AVOLA AND MERLOT
FABIO FERRACANE (SICILY)O
each variety follows its own vinification process; once fermentation is complete, blending is carried out. Matured for 6 months in stainless steel.

100% BOMBINO NERO
VINFLORA
Ageing: 6-8 months in stainless steel tanks, then 1 month in bottle, no filtration

GRAPE VARIETY: AGLIANICO
FARM: FEUDI DI SAN GREGORIO

NERO DI TROIA 100%
VINFLORA
Maturation: 6-8 months in stainless steel tanks, then 1 month in bottle, no filtration

CABERNET FRANC, CABERNET SAUVIGNON
DOMAINE CADY (FRANCE, LOIRE)
After a short period of skin contact, the grapes are pressed. Fermentation takes place at a low temperature (16°C) for around fifteen days. The wine is then matured in vats for a period of 3 to 5 months.

GRAPE VARIETIES: FIANO, SEMILLON, CHENIN BLANC
FARM: SHUETTE (CHOUETTE RENEGADES)
Malolactic fermentation and 3 months of ageing on the lees give this wine the structure to stand up well to rich and spicy foods without being overwhelmed. It was bottled with 5 g of residual sugar and left to re-ferment to give the wine a light, sparkling touch.

TOACI ROSSO AND GARGANEGA
TENUTA L'ARMONIA (VENETO)
During the bleeding of the oldest Tocai Rosso (Grenache) vineyard, the Garganega, previously whole-dried, is added without destemming the grapes. It ferments in wood and matures for at least 8 months in new Slavonian oak barrels.

Blend of Tuscan grapes
Matteo Niccolai (Tuscany)

TEROLDEGO
FORADORI
Blend of different vinification trials in different containers (amphora, concrete, steel...). Matured in concrete for 4 months.

Cornalin, Fumin, Vuillermin, Gamay, Petit Rouge
LES CRETES (AOSTA VALLEY)
7 days' fermentation in stainless steel at controlled temperature (26°C), with daily pump-overs. Maturation in stainless steel for 6 months.

100% MONTEPULCIANO
TORRE DEI BEATI (ABRUZZO)
Aged for a few months in stainless steel tanks on the fine lees with periodic bâtonnage, then briefly rested in bottle before release.

Sangiovese, Merlot, Cabernet
Cesarini Sartori (Umbria)
Aged: 12 months in large barrels

MERLOT
FERRI VINI (LAZIO)
7 days' maceration, brief ageing in wood

SANGIOVESE AND CANAIOLO
FATTORIA DI SAMMONTANA (TUSCANY)
Spontaneous fermentation. Ageing in steel and concrete. Unfiltered.

PINOT NOIR
TORRAZZETTA (LOMBARDY)
100% Pinot Noir. Spontaneous fermentation. 10-day maceration. Matured for 18 months in stainless steel and 24 months in bottle. Unfiltered.

GRAPE VARIETY: 100% GAMAY
FARM: LOUIS LORON ET FILS
Semi-carbonic maceration for 12 to 15 days. Alcoholic fermentation under temperature control

GRAPE VARIETY: PRIMITIVO 100%
FARM: MASSERIA LA CATTIVA
Spontaneous fermentation. Carbonic maceration with whole bunches for 15 days. Matured in stainless steel for 6 months.

GRAPE VARIETY: 90% GRENACHE, 10% SYRAH
FARM: DOMAINE LES FOULARDS ROUGES
10 days of carbonic maceration at low temperature. Indigenous yeast and no sulphites. Aged for 1 month in a 500-litre cask. Bottled in October

SYRAH
FATTORIA DI SAMMONTANA (TUSCANY)
Spontaneous fermentation. Matured in stainless steel for 6 months. Unfiltered.

NERO D'AVOLA
AZIENDA AGRICOLA GAUDIOSO
Spontaneous fermentation in stainless steel vats without temperature control, maceration on the skins for 10 days. Maturation in stainless steel until April

GAUDIOSO FARM (SICILY)
Spontaneous fermentation in steel vats without temperature control, maceration on the skins for 10 days. Maturation in steel until April

100% SANGIOVESE
VINFLORA
Ageing: 6-8 months in stainless steel tanks, then 1 month in bottle, no filtration

BARBERA
EZIO TRINCHERO (PIEDMONT)
Spontaneous fermentation and maceration on the skins for around 20 days in concrete with submerged cap. After fermentation in concrete for a year, large Slavonian oak cask for another year and bottle for around a year before being released on the market.

100% CABERNET SAUVIGNON
FROM THE MOUNTAINS
The grapes, harvested in crates, are destemmed and remain in open vats for 10 days. After racking, it is aged in stainless steel tanks for 5 months. Unfiltered wine with spontaneous fermentation.

FARM: DAMIANO CIOLLI
GRAPE VARIETY: CESANESE DI AFFILE 70% AND CESANESE DEL PIGLIO 30%
Aged: 12 months in concrete, then 6 months in bottle| F. S.

ROSSESSE
LA CASETTA (LIGURIA)
Maceration on the skins for 5 days. Spontaneous fermentation in stainless steel with indigenous yeasts and at controlled temperature. Gentle pressing

GRAPE VARIETY: 100% SANGIOVESE
FARM: CANTINA DEL ROSPO
Aged: in stainless steel tanks | F. S.

GRAPE VARIETIES: GRENACHE, SYRAH, MUSCAT, CARIGNAN
FARM: PEPIN
Spontaneous fermentation. Stainless steel only. Unfiltered, unclarified.

MALBEC
DE COMBEL LA SERRE (FRANCE, CAHORS)
Hand-picked and spontaneous alcoholic fermentation with short maceration on the skins for 15 days in steel and concrete vats. Aged for a few months on fine lees in steel, then in bottle to preserve all its freshness intact.

40% Cabernet Sauvignon, 39% Xarel·lo, 21% Parellada
MAS CANDI (SPAIN)
After destemming the Cabernet, this is followed by 15 days of maceration and fermentation with indigenous yeasts. It is then blended with 60% of the previous vintage's Baudili white wine. Finally, the wine is aged for 6 months in oak barriques and bottled without filtration, without fining and without adding sulphites.

BARBERA
BACONE (PIEMONTE)
Selection of the bunches in the vineyard, spontaneous fermentation carried out at low temperatures with skin maceration varying depending on the vintage. Ageing in steel and concrete vats, then in bottle.

NEBBIOLO
BACONE (PIEDMONT)
Short pre-fermentation maceration and spontaneous fermentation at around 23-24 degrees, with skin maceration varying depending on the vintage, always longer than 15 days. Maturation mainly in stainless steel vats, with also a passage in exhausted wooden barrels for 4-6 months, then a further 6 months in bottle.

GRAPE VARIETY: 100% NEBBIOLO
FARM: DE SIMONE
Ageing: 12 months in oak barrel | F. s.

GRAPE VARIETY: 100% Nebbiolo
WINE ESTATE: G.D. Vajra
Ageing: 6 months in stainless steel vats

GRAPE VARIETY: 100% Nebbiolo
WINE ESTATE: Sobrero
Ageing: 12 months in oak barrel | F. s.

DOLCETTO 100 %
VAL DI SOLE (PIEDMONT)
Maceration on the skins for 14 days in stainless steel and ageing for 6 months, also in stainless steel.

100% MERLOT
FROM THE MOUNTAINS
The grapes, harvested in crates, are destemmed and left in open vats for 20 days. After racking, it is aged in 600-litre fibreglass tanks for 8 months. Unfiltered wine with spontaneous fermentation.

GRAPE VARIETY: NEBBIOLO 100%
FARM: NINO NEGRI
Ageing: 12 months in small barrels

Garnatxa Negre
CLOSE YOUR EYES
Maceration for 10 days with whole grapes and pressing. Spontaneous fermentation with wild yeasts in stainless steel tanks. Ageing on fine lees for 3 months.

GRAPE VARIETIES: CABERNET AND MERLOT
FARM: SHUETTE (CHOUETTE RENEGADES)
We carried out four fermentations with a short destemmed maceration to reduce tannin extraction before ageing the wine for two years in a blend of new (30%) and old (70%) 500-litre French oak barrels

CABERNET SAUVIGNON, MERLOT, MALBEC
CHATEAU LE BERGEY (FRANCE, BORDEAUX)
Cold maceration, long fermentation of 28 days followed by ageing for 12 months in barriques and terracotta amphorae.

CILIEGIOLO
AGRICOLA BELEI
Spontaneous fermentation. 10-day maceration. Matured in stainless steel. Unfiltered. No fining

GRAPE VARIETY: CABERNET FRANC
FARM: CHEVARIN
F.S.

GRAPE VARIETIES: CABERNET SAUVIGNON, ABOURIOU AND MERLOT.
FARM: LA PETITE ODYSSÉE
Spontaneous fermentation. The Abouriou undergoes semi-carbonic maceration as whole bunches. Aged for 12 months in oak barrels. Unfiltered. Unfined.

100% PINOT NOIR
Among the mountains

GRAPE VARIETY: MONTEPULCIANO 100%
FARM: PASETTI
Aged: 18 months in stainless steel, 22 months in barrique and at least 6 in bottle

NEBBIOLO
PRODUTTORI DEL BARBARESCO
Alcoholic fermentation in stainless steel vats with long maceration, malolactic fermentation in wooden barrels. Aged for 20 months in wooden barrels

GRAPE VARIETY: SANGIOVESE 100%
FARM: FATTORIA CASTELLINA
Aged: 24 months in large cask and 12 in bottle| F. S.

GRAPE VARIETY: GAMAY 100%
FARM: MARIE LAPIERRE
Traditional semi-carbonic maceration of Beaujolais for 10-20 days and spontaneous fermentation in stainless steel tanks. Maturation in the same containers for 9 months | F. S.

GRAPE VARIETY: 100% Merlot
FARM: FAMIGLIA COTARELLA
Aged: 9 months in French barriques from Never and Troncais

SYRAH
MAISON CHASTAGNOL (PROVENCE)
Spontaneous fermentation with partial destemming, matured in tank

GRAPE VARIETY: FRAPPATO 100%
FARM: AGRICOLA VINB
Aged: in stainless steel tanks | F.S.

GRAPE VARIETY: 100% SANGIOVESE
FARM: CASANOVA DI NERI
Aged: 17 months in large oak cask

GRAPE VARIETY: CHIAVENNASCA IN PURITY
FARM: PIZZO COCA
Spontaneous fermentation. 25 days' maceration. Matured for 12 months in oak barriques. Unfiltered.

GRAPE VARIETY: 85% MERLOT, 15% CABERNET FRANC
ESTATE: CHÂTEAU DE NAUDON
Aged for 12 months in oak barrels.

GRAPE VARIETY: 100% Sangiovese
FARM: Avignonesi
Aged: 12 months in barrique and 6 months in oak cask

GRAPE VARIETY: 100% AGLIANICO
FARM: FEUDI DI SAN GREGORIO
Aged: 18 months in barriques, 9 months in bottle

CABERNET FRANC
MATTEO NICCOLAI (TUSCANY, BOLGHERI)
Spontaneous fermentation in wood with 12 days' maceration on the skins
Figlio del Mondo 2024 Toscana IGT. Aged for 6 months in used barriques

Freisa, Barbera, Dolcetto and Merlot
TENUTA GRILLO (PIEDMONT)
Vinification involves a long maceration of around 40 days on the skins with indigenous yeasts, spontaneous fermentation, ageing in steel and oak barrels for 12 months, followed by a long rest in bottle without filtration or added sulphites.

80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon
Château Barberousse (France, Bordeaux)
Aged for 12 months in oak barrels.

100% PINOT NOIR
TERRE DI GIOTTO
Spontaneous fermentation in concrete, maceration with 50% whole bunches for 4 weeks. Ageing in third-use oak barrels of 225, 300 and 500 litres. Bottled 24 months after the harvest and aged in bottle for 12 months.

GRAPE VARIETY: GAMAY 100%
FARM: MARCEL LAPIERRE
Traditional semi-carbonic maceration of Beaujolais for 10-20 days and spontaneous fermentation in stainless steel vats. Maturation in used 216 l oak barrels for 9 months.| F. S.

GRAPE VARIETY: SANGIOVESE 100%
FARM: MASSA VECCHIA
Aged: 30 months in large cask and 6 in bottle| F. S.

GRAPE VARIETY: MONTEPULCIANO 100%
WINE ESTATE: MASCIARELLI
Aged: 12 months in oak barriques and 12 months in bottle

GRAPE VARIETY: 100% Syrah
FARM: Stefano Amerighi
Aged: 24 months in small barrel | F. S.

PINOT NOIR
JUDITH BECK (AUSTRIA)
Spontaneous fermentation in stainless steel with indigenous yeasts and eight days' maceration on the skins. After racking, the wine matures in second- or third-use barrels for eleven months.

GRAPE VARIETIES: CORVINA 70%, RONDINELLA 30%
ESTATE: TENUTA SANT’ANTONIO
Ageing: 24 months in tonneaux

GRAPE VARIETY: CABERNET SAUVIGNON 70%, CARMENERE 30%
FARM: INAMA
Maturation: 15 months in second-use barriques

GRAPE VARIETY: 100% SANGIOVESE
FARM: BANFI
Aged: 24 months in oak barrels (50%) and small barrels

100% PINOT NOIR
MAISON LOUIS LATOUR (FRANCE, BURGUNDY)
Aged for 12 months in steel barrels

GRAPE VARIETY: 100% NEBBIOLO
FARM: SOBRERO
Maturation: 24 months in oak barrel | F. s.

GRAPE VARIETY: 100% Nebbiolo
FARM: G.D. Vajra
Ageing: 36 months in Slavonian oak barrels

GRAPE VARIETY: SANGIOVESE 100%
FARM: MASSA VECCHIA
Aged: 30 months in large cask and 6 in bottle | F. S.

GRAPE VARIETY: MONTEPULCIANO 100%
FARM: EMIDIO PEPE
Aged: several months in concrete vats. F.S.

NEBBIOLO
DE SIMONE (PIEMONTE)
Spontaneous fermentation, with frequent pump-overs and délestage halfway through fermentation. After racking and malolactic fermentation, the wine is transferred into 20/30 hl Austrian oak casks, with 30% second-use barriques, for 18 months. After bottling, it remains in bottle for a further 6-12 months.

GRAPE VARIETIES: NEBBIOLO 85%, BARBERA 10%, MERLOT 5%
FARM: GAJA
Maturation: 12 months in barriques

GRAPE VARIETY: BARBERA 100%
FARM: BRAIDA
Maturation: 12 months in barrique and 12 in bottle

GRAPE VARIETIES: MERLOT 64%, CABERNET SAUVIGNON 17%, CABERNET FRANC 10%, PETIT VERDOT 9%
FARM: TENUTA DELL’ORNELLAIA
Aged: 15 months in barriques and 6 months in bottle

GRAPE VARIETY: MONTEPULCIANO 100%
FARM: EMIDIO PEPE
Aged: 24 months in traditional cement containers. F.S.

GRAPE VARIETIES: MERLOT, CABERNET FRANC, CABERNET SAUVIGNON, MALBEC, CARMÉNÈRE
ESTATE: CHATEAU LE PUY
Aged in large casks and used barriques for 24 months | F. S.

PINOT NOIR
DOMAINE DES TILLEULS FARM (FRANCE, BURGUNDY)
Spontaneous fermentation; matured for 12 months in oak barrels.

GRAPE VARIETY: 100% NEBBIOLO
FARM: VIETTI
Ageing: 24 months in barrel

GRAPE VARIETIES: SANGIOVESE 90%, CANAIOLO 5%, COLORINO 5%
FARM: MONTEVERTINE
Aged: 24 months in oak barrels | F. S.

GRAPE VARIETY: SANGIOVESE 85%, CABERNET SAUVIGNON 10%, CABERNET FRANC 5%
FARM: MARCHESI ANTINORI
Aged: 12-14 months in barrique

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