RAETINELLO Südtiroler Vernatsch

Grape variety: 100% Schiava

Soil: Clayey, limy soils

Trellising system: Pergola

Yield (hl/ha): 100

Produced bottles: 3.000

Vinification tanks: Stainless steel tanks

Pomace-Maceration and time: 5 day

Temp. of fermentation: max. 27° Celsius

Mode of extraction: Simple overpumping

Type of yeast: Spontaneous fermentation with natural yeast

Ageing: 100% in stainless steel tanks

Tasting: Ruby red with young reflections; gentle parfum of berries, like strawberry, raspberry and cherries associated with almonds. It has a pleasant freshness and fruitiness at the palate.

To serve at: 11°-12° C

To combine with: to grilled fish and meat, full-flavoured cheeses and cold platters of sliced meats, or on its own for social drinking.

Closure: Natural cork

MORIT

St. Magdalener Schwarhof DOC

Grape variety: 92% Schiava, 8% Lagrein

Vinification: Manual harvest; fermentation with natural yeast 10 days long in big oak casks.

Colour: Intense ruby red

Nose: Fruity, with a slight smoke note, enriched by spicy aromas.

Taste: Rich in red ripe small berry fruits (raspberries), with a big full and elegant structure; spicy notes.

JUS OSCULI

Cuvée

Grape variety: Schiava, Lagrein, Cabernet, Merlot

Vinification: Manual harvest; then following the fermentation, done separately for each grape. Ageing again separately for 6 months in small barrels, the grapes are joined for the 6 following months in big oak casks.

Colour: Intense ruby red with garnet tones.

Nose: Wild berry aroma, hazelnuts and nuts, and a note of bitter almond.

Taste: Big fruit complexity, pleasant and unusual the mixture of fragility and strong personality; persistence and great attitude to long ageing

NORITAL

Pinot Nero

Grape variety: 100% Pinot Noire

Vinification: Manual harvest; 2 days maceration at low temperature, followed by a 5 days fermentation in stainless still vats. Following the wine is moved in small oak barrels (30% new). Light filtration.

Colour: Ruby red with brown red tones.

Nose: Gorgeous, bodied, and well balanced; elegant.

Taste: Velvet character with a rich hedonistic body, the end is harmonic. Round and well-balanced.

Closure: Glasscork.

YWAIN

Merlot 

Grape variety: 100% Merlot

Vinification: Manual harvest; one week long maceration; following 10 days of fermentation. Ageing in barriques for 14 months, then in stainless still vats for 2 months.

Colour: Deep and intense red

Nose: Intense nose of black wild berry with smoky and spicy notes.

Taste: Fat, full and structured, with sweet and elegant wooden notes. Long end.

Closure: Glasscork

GRAN LAREYN

Lagrein

Type: red

Grape variety: 100% Lagrein

Vinification: manual harvest followed by three weeks of spontaneous fermentation with natural yeasts. None fermentation; first year in reduction with batonnage of yeast from three to four times a month, 11 months in barrels and tonneaux from 500 litres.

Colour: deep red garnet

Nose: Almost inexhaustible aromatic complexity, to remind to the nose intense notes of black currant, black cherry, blackberry, clove and spices.

Taste: full balanced and harmonious structure further confirmed by the long persistence and accentuated pleasure; great finesse.

Technical service: It combines well with starters, smoked fish and white meats.

Recommended temperature: between 16° and 18° C.

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KASTLET

Cabernet Lagrein

Grape variety: 52% Cabernet Sauvignon, 41% Lagrein, 7% Merlot

Vinification: Manual harvest; 3 weeks fermentation with natural yeast for the Lagrein, 3 half weeks for the Cabernet. Ageing (no fermentation) 22 months in barriques (separately), then joined in big oak casks.

Colour: Deep garnet red.

Nose: Remarkable aromatic complexity with black berries, cherries, and wild berries notes. Spicy.

Taste: Full with an equilibrate and harmonic structure; great persistence, well-balanced, fine and elegant.

BRUNELLO DI MONTALCINO

CORTE PAVONE

Soil: Clayey Soil

Trellising system: Espalier with spur pruned

Yield (hl/ha): 35-40

Production in bottles: 34.500

Grape variety: 100% Sangiovese Grosso

Vinification: Manual harvest; spontaneous fermentation (30 days) with natural yeast in stainless still and oak vats with pusher-system. Ageing for totally 3 years: the first year 30-40% in 500 l tonneaux the rest in big oak casks.

Colour:  From ruby red to garnet red.

Nose: Complex cherries and wild fruit aroma.

Taste: Elegant structure and acidity; hints of mint, hazelnut and liquorice, silky tannins; round with a spicy end and full-bodied on the palate

ROSSO DI MONTALCINO

Soil: Clayey Soil

Trellising system: Espalier with spur pruned

Yield (hl/ha): 50

Production in bottles: 30.000

Grape variety: 100% Sangiovese Grosso

Vinification: Manual harvest; 16 to 18 days of spontaneous fermentation with natural yeast in stainless still tanks and vessels with pusher-system. Ageing for 16 months in big oak casks.

Colour: Full ruby red, with violet tones.

Nose: Intense, fresh, fruity; rich in cherries notes, sour black cherries and aromatic herbs.

Taste: Slightly spicy, with cacao, coffee oak aromas. Charming end

LEVANTE

Toscana Rosso

Soil: Clayey Soil

Trellising system: Espalier with spur pruned

Production in bottles: 3.000

Grape variety: 70% Cabernet, 30% Merlot

Vinification: Manual harvest; 30 days of spontaneous fermentation with natural yeast in stainless still tanks and wood vessels with pusher-system.

Ageing: 18 months in barriques.