Beautifully located on the gentle and undulating slopes of the Pesaro Hills. The largest section lies on the eastern bank of the Metauro River. The soil formation consists of grayish calcareous mud, which turns light blue just a few meters deep. The vineyards face south-southeast at 200 meters above sea level and stretch across 48 hectares of land. Only estate fruit is used in making the wines.
Grapes cultivated:
White Grapes: Bianchello – Verdicchio – Chardonnay – Moscato – Sauvignon.
Red Grapes : Sangiovese – Montepulciano – Lacrima– Cabernet Sauvignon.
Organic in the cultivation \ in the field but we do not certificate the “organic process”.
-There is no use of nitrogenous substances in the soil: we cultivate the bean in a biological way between the rows that are cut and mixed with the earth to provide a nitrogen value to the soil in a natural way.
-There is NO use of pesticides in the vineyard between the plants, we kill the weeds with a blade that lifts the soil by detaching the roots
-100% of the energy of the Sun for all the productions of our company.
-We are organic in the management of the vineyard, but we can choose science in case of need as we do for our body. In wines our level of SO2 inserted is lower than the limit used for BIO wine. The Yeast are naturally selected.
Wines
Guerrieri ‘Celso’ Bianchello del Metauro Superiore
Guerrieri Colli Pesaresi Sangiovese
GUERRIERI COLLI PESARESI Guerriero NERO
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
In the Scala family since 1949, the domaine is now run by Luigi Scala and son Francesco, who leads the production of Cirò wines following family traditions. From the growing of the grapes to the refinement and aging of the wines, he favors quality over quantity and aims to produce distinguished Calabrian wines.
18 hectares for an overall production of 100,000 bottles. Grapes are native varieties such as Gaglioppo, Magliocco, Nerello, Mantonico and Greco. They are cultivated in espalier on the hinterland plains and hills, on argillaceous and sandy soil. Vine ages 15-20 years.
Farming/vinification practices: Scala exclusively uses organic products for the past 10 years, such as lupins to fertilize the vineyards; it provides the soil with nitrogen and helps eliminate weeds. Certified organic, starting with the 2016 vintage.
We don’t use any animal protein like albumin or casein for stabilizing the wines. I am badly allergic to the casein! I can’t drink milk or eat cheese, mainly when they are fresh. We simply stabilize the Cirò Bianco and Rosato putting them in a conditioned tank at low temperature for 7-10 days. As for the red wines, they are stabilized with natural ageing.
Wines
Scala Rosato
100% Gaglioppo from estate vineyards located in Cirò (Crotone district), with a south/south-east exposure – sand and clay soil. The vines were planted in 1987 and 1997 and are trained in espalier. The grapes are all hand-picked.
Scala Bianco
100% Greco, from vineyards located in Cirò (Crotone district), 100 to 150 meters above sea level. The vines were planted in 1997 and face south/south-east. They are trained in espalier.
Scala Rosso Classico Superiore
100% Gaglioppo a thick-skinned grape indigenous to Southern Italy and best known for the production of Ciro DOC. The grapes comes from a vineyard called “Franza”, in Contrada Franza (municipality of Ciro), in the region of Calabria. The wine is racked and left in cement tanks for a minimum of 10 to 12 months.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
1972 is the year when Marsilio Cordella, the founder and Maddalena Cordella’s grandfather, purchased this Noble 600 hectares Estate in Montalcino.
The Cordella Estate, honorary member of the Consorzio del Vino Brunello di Montalcino, with an altitude of 280 to 300 mts on the sea level, ideal for growing the wine’s Sangiovese grape, was dedicated at first to grains and grapes production, before being driven by Maddalena Cordella to a bright wine future.
Maddalena took over the Family Estate in the Tuscan Hills in 1998 from her father, Orlando Cordella a great entrepreneur and man of experience in the agricultural sector.
The 2010 is the year for the Brunello produced at Cordella, becoming an enduring 98 points J Suckling Brunello, vinified and aged in the 1400 square meters about 9 hectares of the carefully maintained vineyards are now assigned to winemaking.
Wines
Brunello DI montalcino
…
BRUNELLO DI MONTALCINO RISERVA
…
ROSSO DI MONTALCINO
….
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
Tasi | Dialect from Veneto Italian to “shut up” – the verb “keep quiet” [ta’ʧere]
Nestled in the eastern valley of the Valpolicella region Tasi makes its home on the edge of Lessinia Natural Park. The winery is built on top of an old quarry.
Tasi wines are organic certified and biodynamic through choice and passion as they live and work the land everyday.
The vineyard sits in the quarry from the late 19th century, whose walls now frame the winery converted more than ten years ago into an astonishing vineyard. The soil, hard and rich in minerals, forms a strong, luxurious vine
The woods surrounding the vineyard represent the ideal natural isolation which makes it even more perfect for the development of an excellent organic and biodynamic viticulture.
Wines
PROSECCO
Once the wine has completed fermentation, it remains on the lees for 10 days with daily batonage to add body and enhance aromas.
Goto Valpolicella
Grapes are harvested by hand starting from the end of September, with a very careful selection of only the perfectly ripened bunches.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
Malibràn winery is in Susegana, a little town amidst the hills that range from Conegliano towards Valdobbiadene, at the foot of San Salvatore Castle.
The winery has a long tradition of viticulture, more than three generations. In the first half of the 1900s, in fact, the grandfather Gregorio, far-seeing farmer in Col San Martino, decided to transfer his property to the flowing hills of Susegana where the clay soil contributes to the development of more full-bodied and complex wines.
Maurizio, enologist and owner, maintains his grandfather’s tradition. Since 2003 he has taken care of the enological part of the winery and, to complete the process from the vineyard to the bottle, he projected the cellar, which is equipped with the appropriate wine-making machinery, where, at present, the grapes are changed into sparkling wine, then bottled and packed.
“I’ve got my own unique style that I like and I believe in, a wine that I know people that enjoy Prosecco Superiore will appreciate. Wines from this area are all special, all unique, we are respectful to our area and know the style of wines in produce.”
Wines
PROSECCO 5GRAMMI
Grape harvesting is manually done by soft pressing of whole grapes and put in small containers. The aroma is light and flowery with a scent of rose and a harmonious and complete scent of ripe apples and pears with hints of citrus fruit. Altogether dry, fragrant and well-balanced with a soft and progressive carbonic development.
CREDAMORA COL FONDO
Since ancient times, Prosecco was bottled with its own yeasts, and then it was placed to rest in the house’s cellar. During this period refermentation took place in the bottle, remaining sugars turned into twisting bubbles, and so the Prosecco, after a few months, became fizzy. The wine was ready to be tasted with its own refermentation’s yeasts, which were lying at the bottle’s bottom, that’s where the name “Col Fondo” comes from (Sur-lie). Malibran commits itself to rediscovering ancient tastes, offering this kind of Prosecco just as it was made in ancient times.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
The history of Donne Fittipaldi began in 2004 when the Fittipaldi Menarini family decided to plant a few hectares of vineyards in Bolgheri, in the heart of Tuscany: today the varieties are those of Merlot, Petit Verdot, Cabernet Sauvignon, Cabernet Franc, Malbec and Orpicchio. The goal has always been to produce wines of great elegance and harmony, but above all capable of transmitting all the character of the great Bolgheri names, famous all over the world for their quality.
Women Fittipaldi has chosen, from the outset, to direct towards a production of absolute stature; consequently the number of bottles is limited by the low yields per plant, as well as by careful and meticulous selection of the bunches.
The philosophy of the Donne Fittipaldi company has always been addressed to the union between wine and art and, since the beginning, it has been linked to the artist and friend Giorgio Restelli, Giores art, for the realization and design of all his labels.
Wines
Bolgheri Rosso
Bolgheri Rosso is the youngest red wine produced by Donne Fittipaldi. A wine with a strong link with the land of origin: Bolgheri, a faithful companion in everyday life. Pleasant and talented, fresh and impulsive. A fresh wine, fruity but at the same time complex and easily appreciable. A daily wine suitable for many combinations capable of interpreting the territory in a personal and different way.
Barone di Villagrande is THE OLDEST winery in Etna. They date all the way back to 1727. The cellars that is still used today was built in 1850.
Today Marco and his wife Barbara Villagrande run the estate. The winery covers 18 hectares and has been CERTIFIED Organic since 1989. They still harvest everything by hand as it has been for generations.
The winery is located on the East side of Etna in MILO which is the only place in ETNA in which you can receive the Bianco DOC Superiore certification. The east gets almost 2000 millimeters or rain per year (most in Sicily.) The winds coming off the Ionian sea help dry the grapes out after the rainfall.
The Vineyards are made from the collapse of the Valley Del Bove when Etna first started its eruptions decades ago. The soild is made from when the lava went into the water and created this Loam and fine black Sand. This is one of the rare vineyards that do not use Alberello due to the possibility of mold. Instead they use the Guyot System.
In the cellar they use Gravity flow and the actual tanks or made out of Lava Stone. Marco makes his wine in the vineyards and does very minimal intervention in the cellar. The CRU red is aged in Chestnut barrels. These barrels are made from the chestnut trees in the forest that surround the property of Villagrande.
Wines
ETNA ROSSO
The winery is located on the East side of Etna in MILO which is the only place in ETNA in which you can receive the Bianco DOC Superiore certification.
ETNA ROSSO VILLAGRANDE
The Vineyards are made from the collapse of the Valley Del Bove when Etna first started its eruptions decades ago.
ETNA ROSATO
In the cellar they use Gravity flow and the actual tanks or made out of Lava Stone. Marco makes his wine in the vineyards and does very minimal intervention in the cellar.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
A veil of red earth on a layer of calcareous rock greedily kissed by the sun and agitated by adverse winds that filter through the dry walls, spreading the scents of the Mediterranean and olive trees.
It is here that their vineyards have their roots, in the land on which Luigi Ruggieri, an enlightened doctor and farmer, was ready to bet. Back in 1959, he brought together a group of winemakers to enhance local production, recovering ancient farming practices and combining them with modern winemaking techniques.
With the harvest of 1961 the Cooperative Society Cantine Lizzano was born, baptized with wine of the first grapes conferred by 111 members, pioneers of the economic and social development of this part of Italy until then victim of agricultural policies and conditions of sale decided elsewhere.
The winery has gradually undertaken a process of brand enhancement to transfer greater added value to its members, adapting production to market demands and moving from simple table wines to wines with a typical geographical indication and controlled designation of origin.
A far-sighted vision that, together with the entry of new members, has led over the years to a constant expansion of facilities and a modernization in the field of bottling of finished products.
The current president Rita Macripò has given further impulse towards a greater attention to the production process, to the quality control and to the marketing, integrating the wide range of wines with prestigious productions in bottle, commercialized with brands of property and thought for the most demanding consumers.
Wines
Macchia Primitivo di manduria
Ruby red colour, enriched with garnet reflections, a generous perfume, which recalls ripe plums and black cherry, dried fruits, with soft notes of vanilla.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
There is the sense that time has stood still at the 18 century La Ca` Nova cascina of the Rocca family which is located atop the famous Montestefano vineyard just as you enter into the village of Barbaresco. This “new cascina” is about 150 years old new. Since that time, the Rocca family has been the custodian of this estate and pretty much kept things unchanged. It is still run in a family manner by Marco Rocca, his brother, father and uncle. It’s a farming family that’s remained pretty much as it always was.
In an era in which producers enlarge their estates and tractor drive throughout the appellation, the Rocca are definitively old school and as close to home as they have always been. They tractor out directly into the vineyard and that’s it.
The Rocca’s have the fortune of owning over 12 hectares of Nebbiolo for Barbaresco on two of the appellation’s finest cru vineyards: Montefico, and especially the hill top crest of the vineyard called Bric Mentin, and Montestefano. The remainder of their vineyards are immediately adjacent in Ovello. The two cru are each bottled separately and a combination of Ovello, Montefico and Montstefano make up the regular Barbaresco.
Aging and making of the wines is traditional and pure. It’s all about pure vineyard expression with no interference. The taster will always recognize the tell tale signs of the chalky, minty, floral Montefico and the darker, exotic, incense-like Montestefano. To those accustomed to wines made in a more manipulated style, the intense, almost pungent aromas might startle at first. But let them settle and these wines will reveal extraordinary and individual, vineyard characteristics.
Wines
Barbaresco
Wonderfully open-knit and inviting. Sweet red cherry, kirsch, mint, spice and white pepper make a strong opening statement.
Montestefano
Warm, rich and inviting. Black cherry, plum, sage, lavender, menthol, licorice and spice take on exotic shades of expression.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry
The Azienda Agricola LE CANIETTE was established juridically with Raffaele Vagnoni who, starting in the 1960s, began converting all the land inherited from his father Giovanni to vineyards, making the wine-growing business the main source of family income.
The first labels appear with Giovanni Vagnoni, who joined the company in the early 90s and started introducing all the technological and entrepreneurial innovations that have made LE CANIETTE known and appreciated throughout the country and around the world. The company currently has a total of 20 hectares in different bodies composed of vineyards (16 ha), olive groves (1.5 ha) and woods.
Set in a position adjacent to and perpendicular to the sea, the vines enjoy many favorable elements that make them unique because the microclimate is particular, substantially Mediterranean contrasted by the proximity of the Balkan area, as is the shape of the land, composed of sandy deposits and roof conglomerates (lower Pleistocene).
The attention to the naturalness of its products is embodied in a management of the entire company according to the canons of organic farming certified on each bottle. The love for their places, the culture, the specialties, have made it natural to merge the company into the group of the Vini Piceni Consortium, which wants to become a reference for enology, but not only, regional and national.
Wines
rosso bello
Ruby red with a fruity aroma that is strong, persistent and tannin-rich.
Morellone
A dark ruby red with an aroma of ripening red fruits, herb hints and a spicy fragrance.
lucrezia passerina
Straw yellow with greenish reflections; From the bouquet of acacia flowers, yellow peach, pear, citrus with a mineral touch; In the mouth it is fresh, sapid, soft and well balanced.
Image Sources: foodiesfeed, WOCinTechChat, GraphBerry