Wines

May 24
0

Barbera d’Asti

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APPELLATION
DOCG

PRODUCTION AREA
Portacomaro d’Asti

GRAPES
100% Barbera

SERVING TEMPERATURE
Serve at around 18° C. (64° F.)

ALCOHOL CONTENT
14% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
The grapes are picked by hand and are vinified traditionally, with a delicate maceration on the skins. The wine then matures for eight months in 5 hl. French oak barrels, followed by a further three months’ bottle ageing.

TASTING NOTES
colour: ruby-red with pale purplish highlights.
bouquet: full and intense, with scents of cherries and emerging spicy hints.
flavour: fresh and fruity, full-flavored and appealing, with a persistent finish.

FOOD PAIRINGS
A wine that can be drunk throughout the meal, but which goes particularly well with richly flavored dishes, roasts, grilled meats and cheeses.

May 24
0

Asti

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APPELLATION
DOCG

PRODUCTION AREA
Asti, Piedmont

GRAPES
100% Moscato Bianco d’Asti

SERVING TEMPERATURE
To be served fairly cold at a temperature of 6° C. (43° F.)

ALCOHOL CONTENT
7% vol.

AVAILABLE SIZE
750 ml

VINIFICATION AND AGEING
The Moscato d’Asti juice coming from some of the best vineyards in the heart of the DOCG is selected, graded and the highest quality is destined to become Asti. The juice is stored in stainless steel pressure vessels where the fermentation will take place. The total grape sugar content in the juice will be partly transformed into alcohol and the balance remaining unfermented (approx. 90 g./L.) will impart to the finished product its natural sweetness.

TASTING NOTES
colour: straw-yellow with bright gold reflections accompanied by a full and lively foam and a perlage of great finesse.
bouquet: the typical aromatic tones of the Moscato grapes are fully manifested in the wine’s aroma, which is intense and extraordinarily appealing.
flavour: sweet, balanced and not cloying, unusually fresh, richly fruity, superbly balanced and satisfyingly persistent.

FOOD PAIRINGS
It has always been a popular accompaniment for desserts. It matches perfectly with every type of pastry, from cakes and pies to sweet biscuits and cookies. This Asti makes an excellent beverage for social gathering and other moments of relaxation.

May 23
0

Prosecco Spumante Brut

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APPELLATION 
DOC

PRODUCTION AREA
Aquileia, Friuli

GRAPES
100% Glera

SERVING TEMPERATURE
5° – 7° C

ALCOHOL CONTENT
11% vol.

AVAILABLE SIZES
750 ml – 200 ml – 1500 ml

VINIFICATION AND AGEING
The estate’s Glera grapes are softly pressed and the must is kept at 0° C until ready for conversion into sparkling wine in stainless steel pressurized tanks, according to the traditional Charmat/Martinotti method.

TASTING NOTES
colour: bright, light clear straw yellow. White, persistent foam with very fine perlage.
bouquet: pleasantly fruity and with a good aromatic intensity, recalls wisteria flowers and Rennet apples.
flavour: extremely harmonious and pleasant with a hint of sweet almond, typical of Prosecco grapes.

FOOD PAIRINGS
Excellent as an aperitif, this wine can accompany a whole meal when the menu consists of delicate dishes, right through to dessert.

May 23
0

Muller Thurgau Sparkling

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APPELLATION
IGT delle Venezie

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Müller Thurgau

SERVING TEMPERATURE
8° – 10° C

ALCOHOL CONTENT
10,5% vol.

AVAILABLE SIZES
750 ml

VINIFICATION AND AGEING
Grape harvest is anticipated to attain greater acidity and freshness. The freshly harvested grapes are transferred to the wine making cellar for a soft and delicate pressing. The must is clarified and kept at 0° throughout the year. The fermentation takes place in autoclave applying the Martinotti-Charmat method with the aid of selected yeasts.

TASTING NOTES
colour: brilliant straw yellow with greenish reflections.
bouquet: fresh with fruity and floral flavours and a delicate mint note. It stands out for its fine perlage.
flavour: its effervescence makes it round on the palate, with good matching to the olfactory notes and a good acidity.

FOOD PAIRINGS
Ideal as an aperitif. It combines well with moderately seasoned meats, appetizers and fish main courses, sea salads and fragrant mixed fries.

May 23
0

Cabernet Franc

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Cabernet Franc

SERVIRG TEMPERAURE
18° – 20° C
14° – 16° C during summer

ALCOHOL CONTENT 
13,5% vol.

AVALAIBLE SIZES 
375 ml – 750 ml

VINIFICATION AND AGEING
The grapes are fermented on their skins in steel tanks, a process that lasts 8-10 days. Once the vinification and malolactic fermentation process has come to an end, the wine is aged in oak barrels to bring out its characteristics of harmony and complexity.

TASTING NOTES
colour: deep, bright ruby red.
bouquet: elegant with floral notes and scents of small soft red fruit, liquorice and spices.
flavour: full, harmonious with soft, elegant tannins.

FOOD PAIRINGS
Ideal with roasts, grilled red meat, game and medium- and long-aged cheeses. Also excellent as an aperitif and after dinner.

May 23
0

Aquilis Friuli Aquileia DOC

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Own vineyards in the area of Molin di Ponte

HARVEST
2016

GRAPES
Sauvignon Blanc

HARVEST PERIOD
From 26th August

HARVEST METHOD
Manually harvested into 13-15 kg boxes

CLIMATE 2016
2016 harvest proved to be of great importance for Ca’ Bolani grapes: after a mild and few rainy winter, there was indeed a generous spring with plenty of rain. Subsequently, a slight drop in temperatures caused the early sprouting to slow down slightly, in preparation for a summer with ideal temperatures. The solstice brought sunny days with significant temperature variations until reaching a perfect ripening of the grapes and a splendid aromatic development. The harvest began towards the end of August and it offered a fruit with an extraordinary quality level.

May 23
0

Vermentino Reserve

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AREA
Barboursville, Virginia Appellation

GRAPES
100% Vermentino

ALCOHOL LEVEL
13% vol.

BOTTLE SIZE
375 ml.

TYPE OF SOIL
From two fairly steep parcels facing south and nothwest and between 280-300 meters, the vines grow in well drained Davidson clay loam soil of medium vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
85 quintals per hectare (3.8 tons/acre)

VINIFICATION AND AGEING
Grapes are destemmed and cold soaked at 10 Celsius for 6 hours before pressing, the juice is sediment and fermented in stainless steel for 10-15 days at 18 Celsius and further aged for up to 8 months with weekly lees stirring. No malolactic fermentation is allowed.

May 23
0

Paxxito

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AREA
Barboursville, Virginia Appellation

GRAPES
50% Moscato Ottonel
50% Vidal Blanc

ALCOHOL LEVEL
13,9% vol.

BOTTLE SIZE
375 ml.

TYPE OF SOIL
From four gently sloped parcels facing weat and between 200-250 meters, the vines grow in well drained Davidson clay loam soil of medium vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red premeable clay.

TRAINING METHOD
Double Guyot (cane pruned)
  
PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
65 quintals per hectare (2.9 tons/acre)

VINIFICATION AND AGEING
Grapes are picked in small crates and stored to air-dry in a barn with the simple aid of circulating air for up to 90 days, when the sugar content reaches 40% the grapes are pressed and the juice is transferred into used barrel without any yeast addition and allowed to slowly ferment for up to 24 months until a gentle filtration is applied before bottling. 

May 22
0

Cabernet Franc Reserve Virginia Appellation

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AREA
Barboursville, Virginia Appellation

GRAPES
90% Cabernet Franc 10% Petit Verdot

ALCOHOL LEVEL
13% vol.

TYPE OF SOIL
From a blend of up to 6  parcels parcel facing east to west and  between 200-300 meters, the vines grow in well drained Davidson clay loam soil of variable vigor formed from weathered greenstone, the subsoil is a slightly acidic dark red permeable clay.

TRAINING METHOD
Double Guyot (cane pruned)

PLANT DENSITY
4.166 per hectare (1,686/acre)

YIELD
83 quintals per hectare (3.8 tons/acre)

VINIFICATION AND AGEING
Grapes are crushed, destemmed and cold soaked at 12 Celsius for 2 days then fermented at 27-30 Celsius for 6-8 days, followed by a post maceration for up to 7 days. Malolactic fermentation occurs in stainless steel then the wine is transferred to 15% new 85% used Allier French oak barrels for 12 months. A further 6 months in stainless steel and 6-12 months in bottle is allowed before release.

Dec 15
0

Traminer

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APPELLATION
Friuli DOC Aquileia

PRODUCTION AREA
Aquileia, Friuli

GRAPES
Traminer

SERVING TEMPERATURE
9° – 10°

FOOD PAIRINGS
The wine really comes into its own with warm appetizers, soups and minestrone, vegetable dishes, fish, white meat and soft cheeses.

ALCOHOL LEVEL
14% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
Grapes are taken to the winery as soon as they are picked and left whole inside the press for around 12 hours before undergoing gentle crushing. Fermentation at a controlled temperature brings out its aromas and the “elevage” period on the yeast lees develops and completes its aromatic balance.

TASTING NOTES
colour: Nice shade of straw yellow with elegant touches of gold.
bouquet: Floral notes typical of the variety flood the nose, reminiscent of yellow rose, citrus fruit and lesser calamint.
flavour: The suggestions on the nose are echoed beautifully in the palate. Rich on the palate, mineral, with a balanced finish.

FOOD PAIRING 
The wine really comes into its own with warm appetizers, soups and minestrone, vegetable dishes, fish, white meat and soft cheeses.