TIBERINI
VINO NOBILE DI MONTEPULCIANO DOCG BIOLOGICO
The grapes in our vineyards are perfectly suited for producing Vino Nobile di Montepulciano from Podere Le Caggiole.
It has a ruby color, leaning toward brick red, with a slight violet hue. The aroma reveals ripe red fruits with a distinct reference to Coscia di Monaca, a native Montepulciano plum. Notes of spices, tobacco, and leather are also present. On the palate, it is decisive, full-bodied, and persistent, with a well-balanced structure and a smooth tannic vein.
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Auswahl Gewürztraminer
Cornaiano, at 435 meters above sea level, lies on morainic and glacial terrain with gravelly and clay soils. The vineyard, privately owned, enjoys a southwest-facing exposure.
The wine is aged on its fine lees for about 6 months, with 50% in stainless steel tanks and 50% in 228-liter French oak barrels. The fine lees are gently stirred each week (after bâtonnage), and the wine is then transferred to a stainless steel tank for an additional 10 months before bottling. This is followed by 6 months of bottle aging before release to the market.
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FELSINA
I Sistri Collezione Privata
The grapes in our vineyards are perfectly suited for producing Vino Nobile di Montepulciano from Podere Le Caggiole.
It has a ruby color, leaning toward brick red, with a slight violet hue. The aroma reveals ripe red fruits with a distinct reference to Coscia di Monaca, a native Montepulciano plum. Notes of spices, tobacco, and leather are also present. On the palate, it is decisive, full-bodied, and persistent, with a well-balanced structure and a smooth tannic vein.
Learn MoreTENUTA DI CASTELLARO
Bianco Porticello
Straw yellow with bright green reflections, dominated by fruity notes with hints of artemisia and apple. Fresh, balanced acidity with a pleasant fruity finish.
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CORTONESSI MONTALCINO
Lèonus
Fresh and full-bodied, with aromas of red cherry and dark berries, offering a delicate sensation on the palate. It has excellent balance and drinkability, making it the perfect everyday wine.
Pairs beautifully with dishes prepared with tomato and herb-based sauces, such as lasagna. It is also excellent with antipasti, roasted meats, pecorino cheese, and roast beef or chicken.
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Miralý
Cortona, Tuscany. The vineyards are located in Montecchio and Manzano, at an altitude of 270 meters above sea level.
A pale pink color, the aroma is stunning with notes of fresh fruits like wild strawberries and seedless grapes. On the palate, it is full and enveloping, with hints of citrus and blood orange that provide acidity and a pleasant taste. It has good persistence. Overall, Miralý is elegant yet enjoyable at the same time.
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AZIENDA LISINI
Lèonus Brunello Di Montalcino
Castelnuovo di Abate is located at 350–500 meters above sea level.
The color is an intense ruby red with deep red reflections, making it unmistakable at first glance. The aroma is very sweet, with fresh fruit notes elegantly married to hints of tobacco and juniper. The structure is powerful, with an excellent balance between tannic weight and acidity that pleasantly stimulates the palate.
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Ferruggini
With natural yeast fermentation in stainless steel.
A drinkable and versatile wine with a ruby red color, it opens with notes of ripe red fruits and offers a dynamic, fresh palate, capable of pairing perfectly with traditional Tuscan cuisine every day.
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BIASIOTTO PROSECCO VALDOBBIADENE
Millesimato Andrea Biasiotto
After a careful assessment of the ideal harvest time—as well as choosing the perfect time of day (or night) to obtain maximum quality based on the characteristics of each individual plot—we proceed with transferring the grapes to the soft press, typically within 15 minutes from the moment the grapes are picked. The must is extracted without applying high pressure, and the skins are immediately separated from the liquid part. At this point, the must is transferred to temperature-controlled stainless steel tanks, where alcoholic fermentation begins following the addition of selected yeasts. This final phase is crucial and decisive for the wine’s final bouquet (fermentation temperature: 16–18°C). However, a portion of the must is kept unfermented, chilled to 0°C, and later used in varying percentages along with the wine for the production of sparkling wines (spumante). These are produced in several batches throughout the year, with even greater attention to temperature control, which starts at 18°C and gradually decreases to 13°C or even 12°C by the end of the secondary fermentation.
Ideal for first courses with delicate aromatic intensity, featuring vegetables or seafood. It also pairs well with mildly spiced fish main courses, shows a special synergy with appetizers, and is enjoyable as an aperitif, either on its own or accompanied by a variety of cured meats.
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Etna Bianco
After harvesting and gentle pressing, the skins undergo cold maceration for several hours, followed by cold static decantation of the must and alcoholic fermentation in stainless steel at a controlled temperature.
Characterized by a straw-yellow color with subtle golden reflections, it reveals delicate and elegant aromas on the nose, marked by citrus notes, green apple, and summer white-fleshed fruits, finishing with floral hints reminiscent of acacia and Mediterranean aromatic herbs. A well-balanced and very fresh wine, on the palate it expresses a strong volcanic personality with Mediterranean character, accompanied by a pleasant final verticality.
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LEONARDO BUSSOLETTI
Grechetto Umbria
Fermentation takes place in stainless steel tanks at a controlled temperature for 6 months on fine lees.
Color: Pale straw yellow, clear. Bouquet: Intense and complex, characterized by a rich note of fruit and delicate hints of wildflowers. Palate: Dry, full, and aromatic, elegant and harmonious with notes of unripe white fruits.
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Valpolicella
The eastern area of the Valpolicella appellation, Verona, Veneto. The vineyards are located at an altitude of approximately 300 meters above sea level.
Brilliant ruby red color. On the nose, it stands out for its freshness, delicate and elegant, with noticeable notes of marasca blossom and cherry. With a fresh and persistent aroma, it evokes the character of traditional wine—excellent for any occasion.
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BIASIOTTO
Millesimato Andrea Biasiotto
After a careful evaluation of the ideal harvest time, as well as the selection of the best time of day (or night) to achieve maximum quality based on the specific vineyard plot, we proceed with transferring the grapes to the gentle press—usually within 15 minutes from the moment the grapes are picked. The must is extracted without applying high pressure, effectively separating the skins from the liquid. At this stage, the must is moved to temperature-controlled stainless steel tanks where alcoholic fermentation begins following the addition of selected yeasts. This final phase is crucial and decisive for the wine’s final bouquet (fermentation temperature: 16–18°C).
Pale straw-yellow color with or without greenish reflections depending on the time of year, bright, with a fine and very persistent mousse. The aroma is intense and delicate, featuring aromatic notes and fruits such as apple, banana, and peach, as well as floral hints. The sensation of softness and freshness is clear. Pleasant roundness balanced by freshness and smoothness. Notable persistence and aromatic harmony.
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Pinot Grigio Delle Venezie
The vineyards are located in the hilly area of Roncà, on the slopes of two extinct volcanoes, Calvarina and Crocetta, to the east of Soave, in the Veneto region.
Bright straw-yellow color with greenish reflections. Captivating on the nose for its freshness of floral and fruity notes, such as pear syrup and banana. On the palate, it shows a good salt-acid balance, long persistence, and pronounced minerality due to the valley of origin.
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