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Fenocchio DOC Barbera d'Alba Superiore Bussia is made from 100 percent Barbera.
The color is a deep ruby red with garnet reflections. It has a rather intense bouquet, with scents typical of the vine and a full bodied and dry flavor, with a distinct and pleasing acidity. It becomes mature with aging, acquiring a full and balanced flavor.
Parcel is 2.5 hectares (6.2 acres) planted at 300 meters above sea level.
It pairs well with red and white meats, tagliatelle pasta and cheeses.
Fenocchio DOC Nebbiolo Langhe Bussia is made from 100 percent Nebbiolo.
The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of licorice and rose.
Parcel is 2 hectares (5 acres) planted at 300 meters above sea level.
Pairing well with all types of food, from appetizers to cheeses with red and white meat.
Fenocchio DOCG Bussia Barolo is made from 100 percent Nebbiolo
The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.
Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.
The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
Review:
" Pleasant dried-cherry aromas, colored with nutty spice and dried leaves. Full-to medium-bodied with fine, firm and velvety tannins and a long finish of candied-cherry and chocolate. Give it a few years to meld together better. Best from 2025."
- James Suckling (January 2022), 93 pts
Ferrata Punta Drago Etna Rosso is made from 100% Nerello Mascalese.
Pale ruby red color, elegant bouquet of red berries, spicy notes and underbrush. Great structure, silky tannins, soft and elegant.
Suitable with hors d'oeuvres of cured meats, aged cheese, meat dishes but also fish recipes.
Ferren Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.
100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc., never any fining or filtration). Aged 18 months in 15% new French oak (Francois Freres, Vosges, Troncais Forrests)
Review:
"This red's pure beam of mulberry, griotte and blood orange pâte de fruit is racy, fresh and in perfect alignment as the flavors pick up dried anise, bergamot and iris accents along the way. Captivating for its combination of range and restraint, with a long, streamlined finish that ripples with subtle tension. Drink now through 2032. - James MOLESWORTH”
- Wine Spectator's insider (May 22nd 2024), 95 pts
#96 - Wine Spectator Top 100 of 2024
Figgins Estate Red Wine is a blend of Cabernet Sauvignon, Petit Verdot & Merlot
Dark to the rim, with signature aromatic notes of ripe red and blue fruits, tanned leather, black olive, and lilac. The nose simply brings a smile. On the palate, if I had to describe the wine in one word it would be precision. The way the sweet fruit and dramatic length are braced by lively acidity and tannins aligns so perfectly that the wine is, quite simply, delicious.
Review:
Inviting aromas of vivid red fruit, fresh herbs and paprika. Full-bodied with juicy, fruit-soaked, fine tannins. Delightful. So much happening here. The fruit is plentiful and full of charming spice and herbal complexity. Very well balanced and long. Fresh. A blend of cabernet sauvignon, merlot and petit verdot. Best after 2024 but attractive now.
-James Suckling 96 Points
Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.
This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.
The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 25 days. After racking, the new wine is put into 15-25 hl Slavonian oak casks for long months. Next, it is bottled and left to age for at least 7 years. The tenth year the wine is ready for the market.
Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.
This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.
The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 25 days. After racking, the new wine is put into 15-25 hl Slavonian oak casks for long months. Next, it is bottled and left to age for at least 7 years. The tenth year the wine is ready for the market.
Filippino Elio Barbaresco San Cristoforo Riserva
Made from 100% manual harvest Nebbiolo, the wine comes from the hillsides of San Cristoforo hill in Neive enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.
The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months.
Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.
This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.
The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.
Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.
This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.
The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.
GRAPE
100% Nebbiolo
POSITION
Hillside
EXPOSURE
Southwest
COLOR
Intense garnet red
NOSE
Harmonious bouquet with reminiscences of red rose, raspberries, cinnamon and vanilla
TASTE
Full, fascinating and elegant taste, intense with a good body
TEMPERATURE
Ideal serving temperature is 16/18°C.. Do not expose to abrupt changes of temperature Its fragrance and scents are highlighted if put into a crystal decanter and then poured into crystal stemware with an ample bowl. Swirl it around the glass to finally taste and appreciate it
ALCOHOL
14.5 %
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Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot
The most honest interpretation of the Carraovejas Valley.
Body, structure and balance with a vibrant background. Delicacy, harmony and passion for detail are perceived in a wine that reflects the unique character of the valley in an outstanding way.
- Varieties: Tinto Fino (93%), Cabernet Sauvignon (4%) and Merlot (3%).
- Alcohol by volume: 15%
- Soils: Limestone texture with red clays and white loams. Low granulometry and high water retention.
- Altitude: 850 meters.
- Harvest: Manual, in 15 kg boxes.
The 2022 vintage was characterized by cool winter months and extremely low rainfall, reaching limits that had not been observed for years. Due to the good rainfall of the previous year, the vines had good accumulated water reserves, which allowed the vineyard to have a good phenological cycle and normal development. Budding and flowering were perfectly developed in each of the varieties worked, and a homogeneous and balanced development of the plants was achieved. The summer was excessively hot, with several episodes of heat waves, which were mitigated by drip irrigation. Veraison, which was slower than in previous years, and ripening began in early August and the berries developed very uniformly. Harvest began on September 12 and ended on September 28.
Pago de Carraovejas 2022 is the most honest reflection of the valley to which it owes its name. An environment in which the vines climb the slopes to form a unique landscape. On the surface, its tertiary soil of limestone marl, clay and sandstone outcrops force the vines to self-regulate and give their best. Plots that converge in an orography marked by its unique mesoclimate. The vineyards are distributed from the middle zones to the moors that exceed 900 meters in altitude; from the gentle undulation that descends towards the stream, to the plots that exceed 30% slope. South- and north facing slopes, each with its own personality, create the profile of the Carraovejas Valley.
The grapes for Pago de Carraovejas 2022 were harvested by hand after an initial selection of bunches in the vineyard. Subsequently, in the winery, a double selection was made: first by cluster then by berry. Gravity must production allows maximum respect for the raw material. During the fermentation process, indigenous yeasts and lactic bacteria from our own estate were used. The wine was aged in French and American oak barrels for 12 months. The entire process was marked by precision and care in every detail. For greater protection, the wine contains sulfites. Finally it was clarified with natural egg white and bottle in spring of 2024.
Review:
A concentrated, dense Ribera del Duero, but there is a lot to like if you enjoy plushness, with its lush blackberry fruit and dark chocolate. Fine-grained and full-bodied on the palate, but fresh and still pretty tense, with chalky tannins. Drink from 2025.
-James Suckling 93 Points
Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc
No oak
Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.
A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.
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