White wines by the bottle

PASETTI, COLLECIVETTA (ABRUZZO)

CA' TULLIO
FRIULI VENEZIA GIULIA

Vermentino, Trebbiano, Malvasia
Matteo Niccolai

BELLONE
CANTINA GIANGIROLAMI (LAZIO)

TREBBIANO AND PECORINO
AZIENDA I VIGNALI

Grapes harvested by hand in crates, crushed and destemmed using suitable machinery and macerated in concrete. After 4 days of maceration, the grapes are pressed and fermentation is completed in concrete. At the end of fermentation, the vat is topped up with the addition of Pecorino, Chardonnay and Moscato. The wine is neither filtered nor fined

MALVASIA PUNTINATA
FERRI VINI (LAZIO)
Alcoholic fermentation under temperature control for around 10 days. Ageing in stainless steel “sur lies” with weekly stirring of the lees.

100% Trebbiano
Masseria La Cattiva
Pure Trebbiano. Spontaneous fermentation. Light 4-day maceration on the skins. Matured for 6 months in stainless steel. No added sulphites.

GRAPE VARIETY: 100 PER CENT CHARDONNAY
FARM: LA TORRAZZETTA.
Pure Chardonnay. Spontaneous fermentation. 5 days' maceration on the skins and passage on fine lees of Malvasia. Matured for 18 months in stainless steel and 24 months in bottle. Unfiltered.

100% Inzolia
Funaro
Aged for 6 months in stainless steel | F. S.

GRAPE VARIETY: PROCANICO; MALVASIA; ROSSETTO
FARM: ALMARI CANTINA URBANA
Spontaneous fermentation in fibreglass. 6 days' maceration on the skins. Maturation in stainless steel and a short passage in used barrels. No sulphites

GRAPE VARIETIES: 80% CHARDONNAY and 20% BOURBOULENC, PIQUEPOUL
FARM: DOMAINE DE LA GARANCE
Hand-picked and short alcoholic fermentation with only indigenous yeasts in concrete vats and stainless-steel tanks, without temperature control. At least 8 months in concrete vats and stainless-steel tanks, then in bottle, without filtration or fining.

Xarel-lo and Malvasia
MASIA DE LA ROQUA (SPAIN)

SEMILLON 100%
FROM THE MOUNTAINS
Spontaneous fermentation on the skins for around 10 days in concrete vats without temperature control, racking into fibreglass where malolactic fermentation takes place. Ageing in fibreglass for 8 months

FAVOURITE, RIESLING, GEWURZTRAMINER
VAL DI SOLE (PIEDMONT)
After destemming, this is followed by a two-week maceration on the skins in stainless steel. Aged for 8 months in stainless steel. Spontaneous fermentation, unfiltered

100% ripens
AMONG THE MOUNTAINS
Spontaneous fermentation and maceration with the skins in an open vat for 8 days, then racking into amphora where fermentation finishes without temperature control and spontaneous malolactic fermentation takes place.
8 months in amphora on its own skins

100% Grechetto di Todi
IACOPO PAOLUCCI
48-hour skin maceration, ageing in stainless steel on fine lees (sur lie) with weekly bâtonnage and no oak.

100% CHENIN
DOMAINE CADY (FRANCE, LOIRE)

AZIENDA AGRICOLA GAUDIOSO (SICILY)
Spontaneous fermentation and 10 days of maceration on the skins

Garnacha Blancha
FRISACH (SPAIN)
Two harvests are carried out from the same grape variety, thus taking advantage of different stages of grape ripeness. The grapes are then blended to obtain the best varietal expression. The wine is briefly aged in a steel tank on the lees, where it is fermented with spontaneous yeasts and minimal intervention. It is not filtered, fined or stabilised, and no sulphites are added.

VERDELLO, TREBBIANO TOSCANO, DRUPEGGIO AND MALVASIA
DANIELLI (UMBRIA)
Ferments in fibreglass and undergoes 6 days of maceration on the skins. Vinified in fibreglass and demijohns, then in stainless steel for the final month.

TREBBIANO
CANTINA MARGÒ
Spontaneous fermentation with 6-7 days' maceration on the skins and ageing in stainless steel only.

TIMORASSO
DANIELE RICCI
Spontaneous fermentation with indigenous yeasts and brief maceration on the skins.

RIESLING 100%
STEFANAGO
Fermentation and ageing on the lees in stainless steel tanks. Racking and bottling in spring. Unfined and unfiltered.

GRAPE VARIETIES: RIESLING, SILVANER, MUSCAT, PINOT GRIS, GEWURZTRAMINER, PINOT BIANCO
FARM: PÉPIN
Spontaneous fermentation. 2 days of maceration. Stainless steel only. Unfiltered, unclarified

GRAPE VARIETIES: GEWURZTRAMINER, PINOT GRIS
FARM: PÉPIN
Spontaneous fermentation. 12 days of maceration. Stainless steel only. Unfiltered, unclarified.

TIMORASSO 100%
VIGNETI MASSA

100% Fiano
Masseria Torricella
Spontaneous fermentation in terracotta amphorae and skin maceration for around 8 days.

GRAPE VARIETIES: GEWURZTRAMINER, PINOT GRIGIO, PINOT BLANC, MUSCAT AND SYLVANER.
WINERY: PEPIN
Spontaneous fermentation. Stainless steel only. Unfiltered, unclarified. No added sulphites.

100% MALVASIA
CACOVICH
Vinified following tradition, with fermentation in open vats without temperature control, indigenous yeasts and maceration on the skins for 4 days. This is followed by steel and 6 months' ageing in bottle.

RIBOLLA, MALVASIA, SAUVIGNON AND VITOVSKA
Vinified following tradition, with fermentation in open vats without temperature control, indigenous yeasts and 4 days' maceration on the skins. This is followed by stainless steel and 6 months' ageing in bottle.

VITOVSKA 100%
CACOVICH
Vinified following tradition, with fermentation in open vats without temperature control, indigenous yeasts and maceration on the skins for 4 days. This is followed by steel and 6 months' ageing in bottle.

100% SAUVIGNON
CACOVICH
Vinified following tradition, with fermentation in open vats without temperature control, indigenous yeasts and maceration on the skins for 4 days. This is followed by stainless steel and 6 months' ageing in bottle.

GRAPE VARIETIES: GRENACHE, CHARDONNAY, BOUYSSELET
FARM: LA PETITE ODYSSÉE
Spontaneous fermentation and one year of ageing in 7 new and used 500-litre barrels. Unfiltered. Unfined.

Grenache noir
LES VIN DE JULIE ET IVO (FRANCE)
Aged for six months in wooden barrels

GRAPE VARIETY: CHARDONNAY 100%
FARM: ANTINORI
Aged: 5 months in barrique

GRAPE VARIETY: ROLLE (VERMENTINO), UGNI BLANC, COLOMBARD
FARM: DOMAINE DE LA GRANDE BLEUE

VERDICCHIO
TENUTA SAN MARCELLO
Aging for 9 months in a Georgian amphora (Qvevri) buried and sealed underground for 35% of the batch, 9 months in stainless steel tanks on fine lees for the remaining 65%, 1 month in bottle, neither filtered nor pressed.

GRAPE VARIETIES: PINOT GRIGIO, CHARDONNAY, SAUVIGNON BLANC
FARM: LA CASTELLADA
Maceration on the skins. Ageing: 12 months in oak barrels, 24 months in stainless steel and 12 months in bottle | F. S.

VITOVSKA 100%
ZIDARICH
Maceration on the skins. Ageing: 24 months in large oak barrels | F. S.

GRAPE VARIETY: CHARDONNAY
ESTATE: DOMAINE BERNARD DEFAIX

GRAPE VARIETY: SAVAGNIN
FARM: DOMAINE DÉSIRÉ PETIT

GRAPE VARIETY: TREBBIANO 100%
FARM: EMIDIO PEPE
Aged: A few months in vitrified concrete vats and bottle | F. S.

100% Friulano
Dario Princic
Spontaneous fermentation in open wooden vats, with around 20 days of maceration. Aged for 30 months in large cask and 3 months in stainless steel

GRAPE VARIETY: 100% Ribolla
FARM: GRAVNER
Long maceration on the skins. Ageing: several months in buried amphorae after racking and 6 years in large Slavonian oak barrels | F. S.

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