Red wines
Favugne Nero di Troia
€ 14.00
750ml
Favugne Nero di Troia
Grape: 100% Nero di Troia | Puglia I.G.P.
Alcohol content: 13.5% vol.
Cultivation: Espalier.
Vinification: 15 days of prolonged maceration in steel containers.
Maturation and ageing: In steel containers, ageing in bottle.
Characteristic notes: Bright red and of good body, elegant aromas of fruit and jam which are found on the palate accompanied by soft and elegant tannins.
€ 14.00
750ml€ 5.00
by the glassMassolino-Barbera d'Alba
€ 26.00
750ml
Massolino-Barbera d'Alba
Vinification and ageing: ferments for 10-12 days in stainless steel at temperatures around 30°C. This is followed by malolactic fermentation and a short maturation, also in stainless steel; it is usually bottled and released in the spring of the year following the vintage.
Colour: intense violet red.
On the nose: elegant, sweet and captivating, with the intense and fruity notes characteristic of Barbera.
On the palate: vinous, fresh and well balanced. It is an easy-to-drink wine, not overly demanding but at the same time tasty and rich. It pairs well with pasta, rice and soup starters, braised or grilled red meats and medium-aged cheeses. Also a perfect glass for aperitifs with snacks and cold cuts.
€ 26.00
750ml€ 7.00
by the glassSan Felice - Chianti classico
€ 25.00
750ml
San Felice - Chianti classico
The San Felice Chianti Classico is a Tuscan red wine that expresses all the elegance of Sangiovese, with a touch of personality given by complementary grape varieties. Produced in Castelnuovo Berardenga, this wine comes from a unique territory, characterised by soils rich in clay and skeleton. Traditional vinification, with maceration on the skins and ageing in oak barrels, gives it a balanced and fruity character.
Blend: Sangiovese, complementary grape varieties.
Ageing: 10-12 months in Slavonian oak barrels, 2 months in bottle.
Tasting notes: Bright ruby red colour. On the nose, it offers an intense bouquet with notes of cherry, plum and violet, enriched by spicy hints. On the palate it is balanced, with soft tannins and a pleasant freshness.
Pairings: Meat first courses, white meats and medium-aged cheeses.
€ 25.00
750ml€ 7.00
by the glassFrescobaldi - Campo ai Sassi - Rosso di Montalcino
€ 29.00
750ml
Frescobaldi - Campo ai Sassi - Rosso di Montalcino
TECHNICAL NOTES:
VARIETY: Sangiovese
ALCOHOL CONTENT: 13%
MATURATION: in oak barrels
VINIFICATION AND MATURATION:
Once harvested, the Sangiovese grapes were fermented in stainless steel tanks with temperature control. During this phase, the breaking of the cap was of fundamental importance, allowing perfect extraction of polyphenolic substances. Subsequently, the wine underwent a maturation period in the cellar. Additional time in the bottle completed the qualitative process before release for consumption.
TASTING NOTES: Campo ai Sassi 2024 presents a splendid bright ruby red colour. The bouquet unfolds with floral notes reminiscent of rose and violet, and fruity notes of small red and black berries, finishing with a splendid citrus sensation of bergamot. The spicy component is also beautiful. The sip is extremely balanced with smooth tannins accompanied by an interesting acidic vein. Long finish with a fruity and floral aftertaste.
€ 29.00
750ml€ 7.00
by the glassCotarella-Tellus Syrah
€ 21.00
750ml
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
chose 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 in terms of
sugar and phenolic content.
VINIFICATION
Immediately after harvesting and subsequent pressing,
the grapes are taken through a phase of cold pre-
maceration for 4 or 5 days at a temperature of 18-20
°C.
THE WINE
Intense and bright ruby red. Tellus Syrah 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, also marked 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 g/L
DRY EXTRACT:
33.00 g/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 transferred to wood, where it
undergoes malolactic fermentation.
BLEND:
Syrah 100%
VINEYARD AREA
€ 21.00
750ml€ 6.00
by the glassCotarella-Sodale
€ 35.00
750ml
Cotarella-Sodale
SODALE 2023
GRAPE BLEND:
Merlot 100%
PRODUCTION AREA:
Castiglione in Teverina
VINEYARD AREA:
15 ha
VINEYARD ALTITUDE:
300 metres above sea level
SOIL TYPE:
sedimentary, tending towards
volcanic and clayey
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
4,200 per ha
AVERAGE AGE OF THE VINES:
17 years
HARVEST PERIOD:
first week of September
ALCOHOLIC FERMENTATION:
in stainless steel
PH:
3.52
MERLOT LAZIO
IGP
THE GRAPE AND THE VINEYARD
The grapes used to produce Sodale, the estate's second wine, come from the same vineyards as Montiano. The utmost care during harvesting and the subsequent selection of the grapes ensure the wine's best quality.
THE WINEMAKING
The grapes, hand-picked and brought to the winery, are selected and sent for fermentation in stainless steel tanks. After 15% bleeding off, fermentation begins, during which the management of pumping over and délestage is particularly
THE WINE
Bright ruby red. On the nose the wine is straightforward, with sensations of fresh, crisp cherry, then sweet too thanks to the contribution of the wood. On the palate it is decisive, with a pleasant texture and soft tannins.
TOTAL ACIDITY:
5.30 g/lt
DRY EXTRACT:
34.5 g/l
VINIFICATION:
maceration on the skins for 12 days
with numerous punch-downs, 15% bleeding off
MALOLACTIC FERMENTATION:
entirely carried out in barriques
AGEING:
in new and second-use Allier and Nevers barriques for 9 months
ALCOHOL BY VOLUME:
13.90%
careful and aimed at obtaining a fruity and fresh wine, but also intense and decisive. At the end of fermentation the wine is placed in barriques, where it undergoes malolactic fermentation and ages for 9 months.
PRODUCTION PER HECTARE:
55 q.li
GRAPE YIELD INTO WINE:
€ 35.00
750ml€ 7.00
by the glassCotarella-Trentanni
€ 27.00
Cotarella-Trentanni
GRAPE BLEND
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
Deep 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 ROSSO
GEOGRAPHICAL
INDICATION
PROTECTED
TENUTA MARCILIANO
UMBRIA
TRENTANNI 2022
HARVEST PERIOD
FIRST WEEK OF SEPTEMBER MERLOT,
END OF SEPTEMBER SANGIOVESE
VINIFICATION
SKIN MACERATION FOR 16 DAYS,
SAIGNÉE 20% FOR THE MERLOT
SKIN MACERATION FOR 12 DAYS,
SAIGNÉE 20% FOR THE SANGIOVESE
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL
MALOLACTIC FERMENTATION
ENTIRELY CARRIED OUT IN
BARRIQUES
AGEING
IN BARRIQUE
ALCOHOL CONTENT
14.40%
TOTAL ACIDITY
5.30 GR/LT
€ 27.00
€ 6.00
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