Appellation: Grand Vin de Bordeaux
Blend: 50% Merlot
40% Cabernet Sauvignon
9% Cabernet Franc
Tasting note: The Bordeaux Clairet is particularly aromatic and has a very deep red fruit colour. It is also more substantial than traditional rosés, with good body and exuberant fruitiness, which comes the wine being produced from the musts run off just after vatting begins (called saignée)
Appellation: Bordeaux Supérieur Red
Blend: 50% Merlot
40% Cabernet Sauvignon
9% Cabernet Franc
Tasting note: With its equal proportions of Merlot and Cabernet Sauvignon, Château de Parenchère Bordeaux Supérieur Red is half-way between a Médoc and a Saint-Emilion.
Merlot gives it its supple, fruity fleshiness; Cabernet-Sauvignon provides structure and additional tannic density.
This traditional Parenchère blend is generally very fleshy, with a very deeply coloured robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.
The four different grape varieties mature at different times: Trebbianello in early September, Fernanda in mid-September and Trebbiano and Gargenega at the beginning of October; this means that we vinify each variety separately.
The manually harvested grapes are destemmed and pressed. Only Fernanda, with its semi aromatic qualities, is macerated for a few hours before pressing. Each must, after being clarified, is fermented for 10-15 days at 180C. There is no regular malolactic fermentation and the yeasts, which are regularly stirred, are not removed until January/February when the final cuvée takes shape.
A straw yellow shines through the glass with some green tones; slightly aromatic to the nose, it unfolds generously in the mouth with great balance and flavour. It is a versatile wine, perfect with aperitif, fish, white meats and, at the top, with the “Tortellino of Valeggio”.
40% Garganega, 30% Fernanda (clone di Custoza), 15% Trebbiano, 15% Trebbianello (clone di Tocai)
Il Vino dei Poeti Valdobbiadene Superiore is a Prosecco DOCG, obtained by the vinification in white of grapes grown on the hills near Treviso, between the towns of Conegliano and Valdobbiadene. Conegliano Valdobbiadene Prosecco has been recognised as a DOCG wine in 2009 and embodies Prosecco quality excellence.
Color and Appearance
Brilliant, straw yellow. Fine and persistent perlage.
Typical and refined, with fruity (green apples, pear, citrus fruits) and floral (wisteria, acacia and lily of the valley) notes.
Harmonious, elegant and balanced; on the palate, it is made soft by sugar residues, while also being dry thanks to its lively acidity.
Excellent as an aperitif and in cocktails, it is also an ideal all-around wine. It goes particularly well with radicchio or asparagus dishes, with pasta, risotto, fish courses or white meat.
Grape varieties: 65% Corvina, 30% Rondinella, 5% Sangiovese
Vinification: Gentle crushing and destemming, and a brief period of maceration of the grapes prior to fermentation. This is followed by a long, delicate fermentation (with skin contact) in temperature-controlled stainless steel tanks.
Organoleptic description: A dry red wine.
Colour: Bright ruby red.
Nose: Delicately fruity and fragrant with notes of cherries, strawberries, raspberries, and red currants as well as hints of spices on the nose (cinnamon, cloves, black pepper).
Flavour: Rounded and dry, with the same sensations of crunchy red fruits and berries perceptible on the nose. Lightly spicy with well-balanced, fresh, and easy-drinking style.
Serving temperature: 12-15 degrees Celsius
Created by Count Loredan as a “Venegazzù Superiore” in the “Riserva della Casa”, this wine was often used for special occasions in the city of Venice. Indeed, during the 1960s, this wine numbered many heads of state among its admirers – a fact which, of course, has led to the name it bears: ‘Head of State’. Our Capo di Stato starts life in a selection of grapes, in particular those from an old vineyard planted in 1946 and known fondly as “the 100 Plants”. This vineyard is located in Venegazzù (40km north of Venice in the province of Treviso), where the Montello terroir confers its truly unique character. The grape varieties are: Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec from old clones. The wine is always original, profound, with a warm colour, intense boquet and rich aromas of soft fruits and spices. Through its body and fabric and its sweet tannins, it persuades the palate of an infinite silkiness. This wine has, then, a strong personality: never flattened, never fitting into the humdrum variations of fruit combed with oak: it will always express itself with aromatic originality, bringing a fighting spirit to its tasting.
Dried grapes of Merlot 40%, Corvina 30%, Croatina 30%
The Merlot and Corvina grapes, selected and hand harvested with great care, are then left to dry for 1 month into wooden trays in the Fruttaio. Here, thanks to the dry and well ventilated environment where the humidity level is carefully controlled, the grapes loses around 30% of their water content and gain high sugars concentration. The vinification process takes place in separate steel tanks at controlled temperature of 25-28°C for 20 days. Maturation in large cherry barrels (at second use) for 3 months. Afterwards the grapes are blended and malolactic fermentation follows to harmonize and soften the wine.
Deep ruby red in colour. The nose has intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and it has a soft and round finish.
Production Area: Delle Venezie, Northeast Italy.
Grape Variety: 100% Pinot Grigio.
Description: Pale straw in color, Bolla Pinot Grigio is well balanced with crisp acidity and delicate flavors with hints of peach, melon, pear and lime.
Skins and stalks are immediately separated from juice and fermentation takes place in temperature-controlled stainless steel to preserve all typical varietal characteristics: freshness, crispness, and beautiful fruit aromas of Pinot Grigio.
Food: Bolla Pinot Grigio is a fine match for fresh seafood, white meat, creamed sauced pastas and grilled vegetables. It also makes an ideal aperitif.
Full bodied, smooth and velvety, but approachable and versatile in its food pairings. Combines simplicity with style, strength and majesty. This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of “stupendous body and complexity”, the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was
described by Hugh Johnson as “an ingenious technique”.
Serving temperature: 18° C
Alcoholic content: 13% vol.
Storage life: 15-20 years
Corvina, Rondinella, Molinara.
Masi’s expertise in grape drying technique.
Look: intense ruby red.
Nose: ripe cherries and sweet spices.
Palate: rich, intense cherries and berry fruit; good length and soft tannins.
Exceptionally versatile. Good with pasta dishes dressed with rich sauces
(meat or mushrooms); grilled or roast red meat, and game. Ideal with
‘‘Signature’s’’ wines from the Muré’s family express completely the grape-variety character. They are marked by the pureness of the fruit taste.
Average age of vines: 35 years
Vinification: Slow fermentation and maturation on fine lees
Harvest: By hand in 20-kg-boxes
Alcohol: 13,5 %/volume
Ageing potential: Until 2021
Notes of russet-pear peel, ripe peach and earth are pervaded by citrus zestiness on the nose. The palate frames these in gentle sweetness but the concentrated fruit and zestiness provide a backdrop of firm freshness. This wine has lovely balance, great concentration and an extended, off-dry finish