ERA Grillo Terre Siciliane Organic 2016
| Country: | Italy |
| Region: | Sicily |
| Grape Type: | Grillo |
| Winery: | Cantine Volpi |
| Organic: | Yes |
Boira' Pinot Grigio is made from certified organically farmed vineyards surrounding the city of Verona.
The wine shows a brilliant straw color with golden reflections. Fresh and floral bouquet with a hint of pears, apricots and bananas blended with intense aromas of acacia flowers. Fresh and inviting on the palate with bright fruit and an easy drinking style with a pleasing hint of almonds in the aftertaste.
The average age of the vines is 25 years old. The vineyards' soils are made of stoney calcareous, rich in minerals and fossils that gives this wine bright aromatics and a refreshing lift on the palate. After a 12-hour skin maceration to obtain enhanced aromas, the wine is fermented in stainless steel. The finished wine is placed in stainless steel holding tanks until bottled. Aged 3-4 months in stainless steel.
Pairs well with seafood dishes.
Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.
Age of the vines: betwxeen 6 and 16 years old.
Vineyards' location: Comarca de Peñafiel.
Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days.
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 65% Grenache noir, 25% Syrah, 10% Mourvèdre.
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
"The entry-level effort is the 2016 Châteauneuf-du-Pape Le Miocène and it's primarily Grenache with smaller amounts of Syrah and Mourvèdre. It offers a classic, fresh, beautifully focused style in its raspberry, garrigue, flower and spice aromatics. This gives way to a medium to full-bodied, deep, rich, layered red that has the underlying tannic grip and structure of the vintage. It's going to keep for 10-15 years."
- Jeb Dunnuck (October 2017), 91-93 pts
The bouquet is fresh and floreal. On the palate there are some lovely citrus and tropical fruit flavors, with a refreshing acidity.
The average age of the vines is 25 years old. The vineyards' soils are made of stoney calcareous, rich in minerals and fossils that gives this wine bright aromatics and a refreshing lift on the palate. After a 12-hour skin maceration to obtain enhanced aromas, the wine is fermented in stainless steel. The finished wine is placed in stainless steel holding tanks until bottled. Aged 3-4 months in stainless steel.
Pairs well with seafood dishes.
Founded in Tortona, in the Province of Alessandria in the far-off 1914, Cantine Volpi today represents a foreground reality in the Italian wine panorama.
With the flowing of the generations, the Company was able to build, step-by-step, a distinctive role in its territory and an image of high quality for its wines, both on the Domestic and International markets. Cortese, Barbera e Dolcetto are then produced with a careful and proper vinification in the winery at Viguzzolo, center of collection and pressing of the grapes for some fifty years.
In Tortona, Volpi produces the "frizzanti" (semi-sparkling) wines and the sweet sparkling wines and also the maturation in French oak barrels or barriques is completed to ensure elegange and roundness to the wines.
Cantine Volpi established its organic portfolio in 1999. The team of agronomists works very close with the growers. They use a form of "clean" agriculture without using any pesticides and chemical substances in accordance with the rules set by the organic bodies. The main objective is to maintain an healthy and biologically active soil. They only use natural fertilizers, such as composted animal manure and encourage natural predators of insect pests. They allow plants to grow in the vineyard in order to promote biodiversity.
The vineyards' soil is not treated with weed killer.
To prevent mildew developing in the crop, they spray with sulphur and copper, two minerals which have good ability to protect the wines against powdery and downy mildew. Vineyard work such as planting, pruning and picking is done by hand.
The team of oenologists is lead by Federico Riolfo following a natural philosophy:
- no use of any sub fining agents except from bentonite that comes from chalk
- no need to add sugar
- only natural yeasts
- minimizing the use of sulfur dioxide as an antioxidant is stringently observed.
The certification of the wines is made by I.C.E.A. (the Italian institute for ethic and environmental certification), which guarantees the observance of European Community standards. I.C.E.A. is also accredited by the USDA in accordance to the National Organic Programme (NOP). Each stage of the production is certified: vineyard, vinification process, storage and bottling.
All the wines are bottled in the state of the art winery in Tortona, Piedmont, for the simple reason that they are committed to guaranteeing the highest quality. The facility in Tortona is logistically the most efficient for stocking and shipping wines that are coming from different areas. The winery benefits from a brand new fully automatic bottling line. All wines are stocked in temperature controlled stainless steel tanks.
This dry Rosé is very aromatic on the fruitiness with a great style and elegance.
Average age of the vines is 25 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.
Wine was slightly filtered before bottling to insure the wine remains stable.
This wine is the perfect friend for barbecue, salads and of course aperitif. This is ideal for warm days in the garden, as well as elegant poultry dishes.
Fortezza Falanghina del Sannio Taburno is made from 100% Falanghina - 25 years old
No oak.
Straw yellow color with greenish reflections. Fresh and floral scents, citrus aromas, apple, pear and mineral notes. Round, smooth and juicy with high acidity, yet well balanced with rich flavors.
Southeastern exposure with an altitude of 300-450 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates between the end of September and beginning of October.
Winemaking in white in stainless steel tanks at controlled temperature.
Pairs well with seafood, mozzarella cheese, risotto, white meats.
Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)
PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes.
It develops in a very pleasant fashion, good mineral impression Rich, succulent and well balanced for a truly
satisfactory mouthfeel. Mineral on the finish with just enough acidity to
provide lift and depth.
FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius
Review:
"This elegant wine opens with enticing white spring flower, freshly picked orchard fruit and herb aromas. The vibrant palate offers juicy white peach, nectarine and yellow apple flavors, framed by crisp acidity. An almond note graces the dry, refreshing finish."
- Wine Enthusiast (July 2017), 91 pts
Review:
"Flint and cedar nose with honeysuckle and ripe orchard fruit on the palate. Very drinkable and technically well made, with brisk acidity and a fine seam of minerality."
- Decanter World Wine Awards 2018, 91 pts - SILVER MEDAL
Resonata Nero d'Avola 2015 is made from 100% Nero d'Avola.
Harvest: October – by hand
Vinification: The grapes are soft pressed and the juice is placed in stainless steel along with the skins for a maceration of 8 to 10 days with daily pumping over of the juice to extract more color and sweet tannins. The must is then racked and lightly filtered. Fermentation then takes place with selected yeast under controlled temperatures. The finished wine is placed in stainless steel holding tanks and bottled on order.
Aging: 3-4 months in bottle
Dense ruby red with violet reflections.
Lush and ripe bouquet full of mulberries, blackberries and spice. Harmonious and well balanced with good berry fruit in a spicy background.
Food paring: Excellent with lamb, grilled and barbecued meats, dishes with olives or capers and seasoned cheeses.
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Intense garnet color. Black cherry and raspberry aromas. The mouth is full and persistent with a good structure.
Lasting but soft, creamy, full of scent of dried fruits.
Ideal with boiled, roasted and grilled meat.
