wines in small formats

Fescobaldi-Nipozzano Chianti Rufina 2022

Cotarella-Tellus Chardonnay IGP

CHARDONNAY 100%
PRODUCTION AREA
CASTIGLIONE IN TEVERINA
VINEYARD AREA
8 HA
VINEYARD ALTITUDE
200 METRES ABOVE SEA LEVEL
SOIL TYPE
FRIABLE, RICH IN STONES
TRAINING SYSTEM
SPURRED CORDON
VINE DENSITY
5,000 PER HA
YIELD PER HECTARE
80 Q.LI
GRAPE YIELD INTO WINE
65%
AVERAGE AGE OF THE VINES
11 YEARS
THE WINE
Colour with green notes that introduce freshness. On the nose, sensations of citrus fruits are perceived, then yellow flowers. On the palate it has good acidity and good fragrance. Pleasant wine to drink as an aperitif or to accompany a meal.
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER
VINIFICATION
CRYOMACERATION FOR 5 HOURS AT 10°C
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL FOR 15 DAYS
ALCOHOL CONTENT
13.25%
TOTAL ACIDITY
6.05 GR/LT
PH
3.26

Cotarella-Tellus Syrah

TELLUS SYRAH
THE GRAPE AND THE VINEYARD
HARVEST PERIOD:
second week of
September
With the aim of obtaining a wine that could best
represent the great potential of the Lazio vineyard, we
decided to focus our attention on the Syrah variety.
The care of the individual vines, with particular
reference to the training system and the control of
production, allows us to obtain grapes of great balance,
both from the point of view of sugar and phenolic
ripeness.
VINIFICATION
Immediately after harvesting and subsequent pressing,
the grapes are taken through a pre-maceration phase
at low temperature for 4 or 5 days at a temperature of
18-20°C.
THE WINE
Intense and bright ruby red. Syrah Tellus 2023 offers a
combination of blackberry, cherries and spices together
with notes of leather and white pepper. On the palate it
shows great balance between fresh acidity and medium
structure. The tannins are sweet, with excellent
concentration of fruits such as mulberry and sour
cherry. The finish remains savoury and mineral,
characterised also by surprising length.
LAZIO IGP
2023
VINEYARD ALTITUDE:
300 metres above sea level
SOIL TYPE:
sandy, medium-textured
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
5,000 per ha
AVERAGE AGE OF VINES:
13 years
VINIFICATION:
skin maceration
ALCOHOLIC FERMENTATION:
in stainless steel for 14 days
MALOLACTIC FERMENTATION:
fully completed
ALCOHOL:
13.40%
TOTAL ACIDITY:
5.10 GR/L
DRY EXTRACT:
33.00 GR/L
PH:
3.62
This technique best enhances the natural freshness
and fragrance of the fruit. Fermentation then continues
at a temperature of 25-27°C. Once alcoholic
fermentation is complete, the wine is placed in wood,
where malolactic fermentation takes place.
BLEND:
100% Syrah
VINEYARD AREA

Chardonnay Otre

Grape

100% Chardonnay | Puglia IGP White.

Alcohol content

13% vol.

Training system

Trellis.

Yield per hectare

70 quintals.

Harvest

By hand

Vinification

Soft pressing and fermentation in 300-litre barriques.

Maturation and ageing

Aged in barriques for 3 months and in steel containers sur lie with bâtonnage for a further 2 months.

Tasting notes

Straw yellow in colour with yellow highlights, it opens on the nose with floral notes and ripe fruit. On the palate it is full, intense and substantial, while maintaining freshness and savouriness.

Otre Primitivo

Primitivo
Grape: 100% Primitivo | Puglia I.G.P. Red.
Alcohol content: 15% vol.
Vinification: 20 days of extended maceration in steel containers.
Maturation and ageing
In French oak for 6 months, in steel containers for 1 year, and finally bottle ageing.
Tasting notes: Bright red and well-structured, with elegant aromas of ripe fruit and plum and fig jam, spicy and floral. Warm, intense and structured, with soft and elegant tannins.
Pairings: Ideal with barbecued roasts.
Awards: Annuario dei Migliori Vini Italiani 2023, Annuario dei Migliori Vini Italiani 2022, Guida Berebene Gambero Rosso 2022

Cotarella - Trentanni

GRAPE VARIETIES
MERLOT AND SANGIOVESE
PRODUCTION AREA
MONTECCHIO
VINEYARD AREA
5 HA
VINEYARD ALTITUDE
300 METRES A.S.L.
SOIL TYPE
SEDIMENTARY, CLAYEY
TRAINING SYSTEM
SPURRED CORDON
VINE DENSITY
6,500 PER HA
YIELD PER HECTARE
60 Q.LI
GRAPE YIELD INTO WINE
50%
AVERAGE AGE OF THE VINES
14 YEARS
At the end of fermentation, the wines are blended and
placed in barriques where malolactic fermentation also takes place.
THE WINE
Intense red colour. On the nose it is clean with sensations of
ripe red fruit blending with the sweet notes of
wood.
On the palate it is smooth, then firm. Long and
persistent finish.
UMBRIA RED
PROTECTED
GEOGRAPHICAL
INDICATION
TENUTA MARCILIANO
UMBRIA
TRENTANNI 2022
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER MERLOT,
END OF SEPTEMBER SANGIOVESE
VINIFICATION
MACERATION ON THE SKINS FOR 16 DAYS,
SAIGNÉE 20% FOR THE MERLOT
MACERATION ON THE SKINS FOR 12 DAYS,
SAIGNÉE 20% FOR THE SANGIOVESE
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL
MALOLACTIC FERMENTATION
COMPLETELY CARRIED OUT IN
BARRIQUES
AGEING
IN BARRIQUE
ALCOHOL CONTENT
14.40%
TOTAL ACIDITY
5.30 G/L

Santa Sofia - Valpolicella Ripasso

Vinification: destemming and gentle crushing of the grapes.
Maceration: around 10 days in stainless steel.
Ripasso technique: 3 days of maceration and refermentation of the
Valpolicella wine on the Amarone and Recioto grape skins.
Ageing: 9 months in large 50 hl oak casks.
Around 6 months in bottle.
Analytical data: Alcohol: 14% vol.
Total acidity: 5.8 g/l
Residual sugar: 2 g/l
Tasting notes: A beautiful ruby red, clear and very bright, with a ruby-garnet rim of excellent persistence, it has a decisive nose, with hints of sour cherries
in spirit, dried plums, pot pourri of dried flowers, undergrowth,
cloves, fine oak, cinnamon and liquorice root: a broad, enveloping and aristocratic aromatic profile. On the palate it shows
concentration, a silky and velvety tannic texture, a very dynamic
acidity and well-balanced alcoholic warmth; with remarkable
gustatory intensity, it finishes long and clean.