Products meeting the search criteria

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.

Ferrata Etna Bianco Veni is 100% Carricante 

Straw yellow colored with hints of almonds, vanilla and ripe fruit notes on the nose. On the taste, it is very rich in savoriness and freshness. 

No irrigation. Hand harvest at the end of october.
Selection of the best grapes made by hand.
Destemming and soft pressing into a pneumatic press (Extraction of the 60% of the Juice, Mosto Fiore).
60% of the juice was fermented in stainless steel tanks and 40% was fermented in French Oak barriques (no new oak, only second use barrels).
No ML Fermentation.
Batonnage in Oak.
Ageing in Oak and Stainless steel for 12-14 months, plus an additional 6 months minimum in the bottle.

Ideal with shellfish, raw fish or preparation with more intense flavors.
Also delicious with fresh and semi-matured cheeses.

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.

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses

Review:

The deep purple-hued 2017 Ildefonso Toro offers up classic aromatics of spicy red and black fruits, vanilla bean, graphite, cheese rind, and scorched earth, which carry to a medium to full-bodied red that has nicely integrated tannins, a round, layered mouthfeel, and a great finish. Aged 18 months in 70% French and 30% American oak, it should evolve gracefully over the coming decade.

-Jeb Dunnuck 94 Points

The nose opens with aromas of blackberry, blueberry, black current and boysenberry. The fruit elements are complimented with notes of forest floor, cigar box, dark chocolate and espresso. The wine is rich and balanced and French oak barrels add the ideal amount of complexity with notes of baking spice and warm vanilla. This is a full-bodied wine with integrated tannins that give it a long, lingering finish. Stunning.

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

Mint, spearmint, dark-berry and blueberry aromas. Leaves and sage, too. Full-bodied and firm with fantastic depth. Cool fruit with menthol and mint. Spice. Refreshing. Firm tannins. Fantastic 2017. Drink or hold.

-James Suckling 97 Points

Gaja Sperss is made from 100 percent Nebbiolo.

Vibrant and intense notes of herbs and spices such as thyme, cloves and black pepper. On the palate the wine is tense, loaded with energy that will need serious ageing to fully develop although extremely approachable in its youth. Impressive fruit concentration, with dark and ripe fruits – prunes and black cherries. Acidity and tannins lift this wine to its freshest expression.

Nebbiolo based wines have not only complexity and structure but also great elegance and finesse. The distinctive silky tannins of the Nebbiolo make it the right wine to drink with meat. Usually a young vintage goes very well with richer dishes because of the stronger tannins; mature Barolos are more suitable with delicate white meat courses or braised meat courses with sauces or concentrated red wines reductions.

Review:

  The 2019 Barolo Sperss is rich with dark mineral earth, black cherry, and Earl Grey tea. Long and mouthwatering, it has a powerful structure while retaining finesse. It is fantastically balanced, with gripping tannins, fresh acidity, and notes of forested earth and ripe red berries. A wine for the long haul, this is another great and noble wine to drink over the coming three decades.

-Jeb Dunnuck 99 Points