Interesting and mouth watering sparkling wines and Rosati

SPARKLING WINES

Our portfolio offers a range of delicious and interesting sparkling wines with a very old tradition in Italy. The Penisola Sorrentina DOC Gragnano and Lettere are known very little abroad and Lambrusco is often unfortunately (and mistakenly) considered a cheap and commercial wine. The wines of Vini Iovine and of Poderi Fiorini are of an extremely high quality and will make you discover a whole new and exciting world of aromatics and of flavours!

 

Campania

Sorrento Paeninsula (province of Naples)

Vini Iovine (type of viticulture: integrated/sustainable)

The following wines are made from vineyards standing in Gragnano and Lettere, two subzones of the Penisola Sorrentina DOC appellation in the province of Naples.

Both these zones have a very particular microclimate: the zone of Gragnano is high, the altitude is 400 meters above sea level, it is a natural conch protected by the sea breezes and the Faito mountain creates a wide day-night temperature range which favours aromatics and fruitiness in the wines. The zone of Lettere stands right above the plain of Pompei and it is subject to the sea winds and breezes, the day-night temperature range is narrower and the wines are sapid.

Another unique feature is that the vines (the varietals here are Piedirosso, Aglianico and Sciascinoso, also known as Olivella due to the olive shape of the berries) are ungrafted and therefore exclusively Vitis Vinifera Europea, as phylloxera does not survive in the soils which are made up of volcanic deposits from eruptions of the Vesuvius. The average age of the plants is 50 years old. The Sciascinoso grape variety favours the second fermentation.

These are the traditional wines of the Neapolitans.

 

Pimonte and Gragnano (province of Naples)

Penisola Sorrentina Rosso Gragnano DOC 2014

This sparkling wine is perfect with pizza and with vegetable and fish dishes. The blend is 60% Piedirosso, 30% Aglianico, 10% Sciascinoso. The vineyards stand on terraces at 200-450 meters above sea level. It is vinified in steel and the second long fermentation takes place in autoclave. Its colour is ruby red tending to dark red, the nose is elegant with red berry notes, in the mouth it is fresh, flavourful and fruity.

The average production is 150,000 bottles/year.

 

Lettere and Casola (province of Naples)

Penisola Sorrentina Rosso Lettere DOC 2014

The vineyards stand on terraces at 200-350 meters above sea level, in the area of the small town of Lettere among chestnut and walnut trees right above the plane of Pompei. The blend is 40% Aglianico, 40% Piedirosso and 10% Sciascinoso. It is vinified in steel and the second long fermentation takes place in autoclave. The colour is a deep ruby red, the nose is intense, winey, the flavour is fresh, spicy with a very pleasant smoky aftertaste. It is better drunk cold at cellar temperature.

The average production is 50,000 bottles/year.

 

Pimonte and Gragnano (province of Naples)

Penisola Sorrentina Rosso Gragnano DOC Terra del Gragnano 2014

The vineyards stand on terraces at 400 meters above sea level within the commune of Pimonte. There is a particularly wide day/night temperature range in this zone. The blend is 50% Piedirosso, 40% Aglianico and 10% Sciascinoso. This wine is vinified in steel and the second fermentation  takes place in the bottle. The colour is an intense ruby red tending to dark red, the foam is exuberant, notes of violets and underbrush berries on the nose. In the mouth it is extremely pleasant, supple and elegant.

The average production is 15,000 bottles/year.

 

Food matches: these three wines are a perfect match with pizza, pasta di Gragnano (a very famous and ancient type of pasta made in the town of Gragnano near Naples) and with vegetable and fish dishes.

 

Emilia Romagna

Poderi Fiorini (type of viticulture: integrated/sustainable)

2014 is an excellent vintage for Lambrusco, as Alberto Fiorini, owner of the estate together with his sister Cristina tells us:  “We had excellent results with the Lambrusco Grasparossa and the Lambrusco di Sorbara…, we made marvellous base wines, with excellent aromatics …”

The vinification method at the estate is utilised only by a few other producers. For the reds, pre-fermentative cold delestage is carried out: the clusters are crushed and the must is pumped into steel vessels with temperature control, once a day 50% of the liquid is pumped into vats and kept at 4-5 degrees Celsius for 6-7 hours, after which the must is pumped back into the vessels with the skins. This process is repeated for 4-5 days for the Lambrusco Grasparossa, while it only lasts for a few hours for the Lambrusco di Sorbara. In this way freshness, fragrance and aromas are perfectly preserved. The must is then racked off in order to separate the liquid from the skins and kept at 0 degrees Celsius. The vinification process continues in autoclave (long Charmat method that favours the forming of a fine and persistent “perlage”) where the alcoholic fermentation takes place together with the “prise de mousse” for approximately 60 days.

 

Castelvetro and Savignano sul Panaro (province of Modena)

Lambrusco Grasparossa di Castelvetro DOP "Becco Rosso" 2014

The vineyards were planted in 1986. This wine is made with 100% Lambrusco Grasparossa di Castelvetro. The colour is ruby red with intense purple reflections. There are evident violet and floral notes on the nose, it is opulent and elegant in the mouth. Match this wine with stuffed pasta, such as tortellini or ravioli, or with pizza.

The average production is 80,000 bottles/year.

 

Bomporto and Sozzigalli (province of Modena)

Lambrusco di Sorbara DOP "Corte Degli Attimi" 2014

The vineyards were planted in 1991. This wine is made with 100% Lambrusco di Sorbara. The colour is a light ruby red, the foam is bright red. The nose is very persistent, with intense violet notes. In the mouth it is dry, rich, full, the violet notes are also present on the palate. Its pleasant acidity, which is typical of the Lambrusco di Sorbara, make it a perfect match with salame and with cured meats or simply drink it as an aperitif.  

The average production is 30,000 bottles/year.

 

Castelvetro and Savignano sul Panaro (province of Modena)

Lambrusco Grasparossa di Castelvetro DOP "Terre al Sole" 2014

The vineyards were planted in 1987. This wine is made exclusively with Lambrusco Grasparossa di Castelvetro. The colour is an intense ruby red with purple reflections, the nose is elegant, winey, voluptuous, floral, it is elegant in the mouth. Match this wine with lasagne, salame and with medium seasoned cheese.

The average production is 15,000 bottles.

 

Additional food matches for these Lambruschi: Parma ham, Italian cured meats, Parmesan cheese aged for 12 months, fried chicken.

 

 

ROSATO WINES

Rosato wines are deservedly being more and more appreciated by our customers. In the recent past they were considered sort of “second class”, one would often hear that they are “red wines disguised as white wines” and so forth. But they have a very definite character and the producers are dedicating more and more efforts to improve their quality. They are also wines that can be easily matched with food that can be “difficult” with a red or with a white. Our portfolio offers you a wide range of Rosati from various Italian regions. They are very different the ones to the others, but they are all lovely!

 

Piedmont

Canale d’Alba (province of Cuneo)

Azienda Agricola Malabaila  (type of viticulture: integrated/sustainable)

Langhe Rosato DOC 2014

This rosato is made exclusively with Nebbiolo. The Nebbiolo grapes are harvested by hand and placed in boxes about a week before the other Nebbioli. The grapes are immediately taken to the cellar. After a brief maceration with the skins (at 17-18 degrees Celsius for 24 hours), the must ferments with temperature control (17-18 degrees Celsius) in steel. The colour is a light onion peel pink in the style of the French rosé wines, the nose is enticing and fruity, it is delicate with a good structure in the mouth. The acidity is excellent making this wine very refreshing. Match with hors d’oeuvres, delicate pasta and rice dishes, with dishes of “fatty” fish such as tuna or salmon.

The average production is 6,000 bottles/year.

 

Tuscany

Carmignano

Fattoria Ambra (type of viticulture: integrated/sustainable)

Barco Reale di Carmignano Rosato DOC 2014

This wine, formerly “Rosato di Carmignano DOC”, is now “Barco Reale di Carmignano Rosato DOC” following a request of the European Commission. This is a traditional wine of Carmignano, also called “Vin Ruspo” which means “stolen wine”. In fact, in the old days, the farm workers would steal some of the must that had only briefly been in contact with the skins and they would vinify it in demi-johns. The blend is 80% Sangiovese, 10% Canaiolo and 10% Cabernet Sauvignon. The wine is made from all the vines of the estate, the grapes are picked earlier than the ones for the reds. This rosato is not a saignée (made with run off must), but it is vinified on its own. Brief cold maceration with the skins for approximately 4 hours, fermentation and maturation in steel. The colour is cherry red, the nose is fruity with cherry and raspberry notes, in the mouth it is fresh, sapid, persistent, the fruity notes return in the aftertaste. Due to the acidity, this wine is perfect with various types of salame and cured meat, with pizza or with hors d’oeuvres. It is also an excellent aperitif.

The average production is 8,000 bottles/year.

 

Frazione Monti, Località Il Palazzino, Gaiole in Chianti (province of Siena)

Podere Il Palazzino (type of viticulture: certified organic)

Toscana IGT Rosato 2014

2014 is the first release of this wine: Sandro Sderci, the owner of the estate, decided to make it as the vintage is particularly suitable for the production of Rosati. The blend is 80% Sangiovese and 20% Merlot. The grapes were harvested on the 15th of September by hand and the clusters were carefully selected in the vineyards from which the Chianti Classico and Toscana IGT wines are made. The must is separated from the skins without pressing: a cylinder made of steel mesh is placed in a steel tank. After the clusters have been destemmed, the berries are placed on the outer side of the cylinder, so that only the must, without the skins, seeps into the central part of the cylinder. The must is then racked off from the bottom valve of the tank after two or three hours. Alcoholic fermentation, in steel, then lasts for 10 days and is carried out with temperature control at 18 degrees Celsius. The colour is a light rose colour with pearl nuances, the nose is expressive, fragrant, with persistent floral and fruity notes. In the mouth it is delicate and elegant, pleasantly fresh with a long and dry finish. This Rosato is perfect as an aperitif or match it hors d’oeuvres, fish and white meat dishes.

The average production is 3,000 bottles/year.

 

Località Monterotondo, Gaiole in Chianti (province of Siena)

Azienda Agricola Monterotondo (type of viticulture: certified organic)

Toscana IGT Rosato 2014

This wine is made from a Sangiovese vineyard that was planted 18 years ago, which stands a few meters from the homestead of the estate. The Sangiovese from this vineyard is particularly suitable for the production of young, aromatic and fresh wines. This rosato is a saignée: the must is left for 3-4 hours with the skins and then bled off. “I like light coloured Rosati” Saverio tells us. The must is left to decant for one night, racked off and left to ferment at a low temperature (17-18 degrees Celsius). The tartaric and protein stabilisation is natural (it is left in an outside steel tank). The wine then matures in steel. The colour is a light, but bright rose colour, the nose is extremely fruity, in the mouth it is fresh with floral notes in the aftertaste. It is excellent as an aperitif, match it with salame and cured meat, pizza, with vegetable dishes and with hors d’oeuvres.

The average production is 1,300 bottles/year.

 

Veneto

Custoza (Sommacampagna, province of Verona)

Azienda Agricola Cavalchina (type of viticulture: integrated/sustainable)

Bardolino Chiaretto DOC

This is a traditional wine of the area. The production technique was probably elaborated at the end of the 1800s following the production technique of the French rosè wines. The blend is 55% Corvina, 35% Rondinella and 10% Molinara (varieties that are typical of the province of Verona). The clusters are picked two weeks before the grapes used for the production of red wine. This wine is vinified and matured in steel. Brief maceration with the skins for 12/24 hours at 8/10 degrees Celsius. Clarification of the must. Fermentation for 15/18 days at 18 degrees Celsius. No malolactic fermentation. The colour is a light pink, the nose is floral and fruity with notes of golden delicious apples. In the mouth it is sapid, the aromatics come back in the aftertaste. It is a fresh and lively wine, it is an excellent aperitif and an ideal match for light summer dishes, fish dishes, salame, cured meats and truffle.

The average production is of 70,000 bottles/year.

 

Marche

Civitanova Marche (province of Macerata)

Azienda Agricola Boccadigabbia (type of viticulture: integrated/sustainable)

Marche Rosato IGT Roséo 2014

The blend of this wine is Sangiovese and Montepulciano, the percentages of which vary depending on the vintage. The two varieties are harvested separately. The clusters are destemmed and softly crushed. The must is immediately separated from the skins and decanted at a low temperature. The must of the two varieties is blended. The fermentation takes place in steel vats with temperature control (18-20 degrees Celsius). The wine is a light rose colour. The nose is elegant, fruity with cherry, raspberry and plum notes. In the mouth it is dry, fresh and flavourful. It is extremely drinkable and this makes it suitable for a whole meal. It is a perfect match for hors d’oeuvres, rice and pasta dishes, white meat dishes and with flavourful fish dishes.  

The average production is 7,000 bottles/year.

 

Abruzzo

Azienda Agricola Filomusi Guelfi (type of viticulture: integrated/sustainable)

Montepulciano d’Abruzzo Cerasuolo DOC 2014

This is a traditional wine of Abruzzo. The blend is 100% Montepulciano, a variety that probably originated in this region and that finds its natural habitat here. After a brief maceration with the skins, fermentation is carried out for 14-15 days in glazed cement vats, maturation in stainless steel tanks for 4-5 months. Cherry rose colour (hence the name, in fact “cerasa” means cherry) with cyclamen colour nuances. Lovely strawberry, ripe rose and violet notes on the nose. The aromatics are detectable in the mouth with a pleasant bitter almond finish. Match this Cerasuolo with pasta dishes, risotto, vegetable soup, broth, consommè, white meat, vegetable omelettes, fish, soufflès, soft cheese.

The average production is 6,000 bottles/year.

 

Campania

Taburno zone (Foglianise, province of Benevento)

Cantina del Taburno (type of viticulture: integrated/sustainable)

Aglianico Rosato “Albarosa” Beneventano IGT 2014

The blend is 90% Aglianico and 10% Sangiovese and Merlot. The clusters are picked slightly early (“the choice of the time of harvest is crucial to make a good Rosato” Filippo Colandrea, the on- premise oenologist tells us) and they are vinified separately in steel. Maceration with the skins for 3-6 hours at 15-18 degrees Celsius. The must is racked off and the alcoholic fermentation is carried out at 14-16 degrees Celsius. The wine then matures in steel. 2014 is a very good vintage for Rosato and the wines are particularly aromatic. The colour is light rose, the nose is fruity, in the mouth it is very well balanced and fresh. Match it with rice and pasta dishes and with white meat.

The average production is 15,000 bottles/year.

 

Torre del Greco (province of Naples)

Azienda Vinicola De Angelis (type of viticulture: integrated/sustainable)

Lacrima Christi del Vesuvio Rosato DOC 2014

The blend is 60% Piedirosso, 30% Aglianico, 10% Sciascinoso. Maceration with the skins for 12-18 hours, alcoholic fermentation with temperature control, maturation in stainless steel vats.

The colour is an intense rose pink, the nose is fruity, with violet and raspberry notes, the flavour is fruity. Match it with rice and pasta dishes and with white meat.

The average production is 10,000 bottles/year.

 

 

Calabria

Cirò Marina (province of Crotone)

Cataldo Calabretta Viticoltore (type of viticulture: certified organic)

 

Cirò Rosato DOC 2014

This wine is exclusively made with Gaglioppo, an ancient grape variety which expresses its full potential on the hills of Cirò Marina, due to the sea breezes and the clayey-calcareous soils.

The grapes are harvested in mid September. The clusters are destemmed and crushed softly. Alcoholic fermentation with wild yeast with temperature control. The wine matures in steel on the lees for 6 months, frequent bâtonnages are carried out. The colour is a light rose colour with orange reflections. The nose is intense and floral. In the mouth it is dry, sapid with a slight tannic note in the finish. Match it it with fish hors d’oeuvres and flavourful rice and pasta dishes.

The average production is 4,500 bottles/year.

 

Calabria Rosato Alicante IGP 2014

Alicante is a biotype of Grenache or Garnacha.  It was probably imported into Southern Italy by the Spanish in the XV Century after which its cultivation spread. Admiral Nelson imported this variety to Eastern Sicily in the XVIII Century for the production of the base wines for fortified wines.

This wine is made exclusively with Alicante. 2014 is an excellent vintage. The grapes are picked during the first week of September by hand and placed in boxes. Maceration with the skins for a few hours. Spontaneous fermentation with wild yeasts. The wine then matures for six months in steel on the lees, bâtonnages are carried out. The colour is an onion peel light rose. The aromatics are typical of the variety: red berries and cassis. In comparison to a rosée of the south of France, the flavour is stronger due to the warmer climate and to the clayey soil. It is fuller in the mouth.  It is ideal with fish dishes or as an aperitif.

The average production is 5,500 bottles/year.

 

 

Sicily

Tenuta delle Terre Nere (type of viticulture: certified organic)

Etna Rosato DOC 2014

Marco de Grazia writes: “…Our Etna Rosato is bright and vibrant, but never superficial. The joy it delivers has sophistication. I’ve found out that it ages beautifully. Not that there is any reason to age it. But when it does, the complexity is quite unexpected and remarkable in a rosé. Fish, poultry, soups, pasta, prosciutto and cantaloupe, figs and salame, bread and olives and cheese. You name it…..” This wine is made with the young vines of Nerello Mascalese of all the vineyards of the estate. White vinification with soft pressing of the clusters. The must is decanted at a low temperature. The alcoholic fermentation is carried out in steel at 13-15 degrees Celsius. Its colour is parure d'oignon, the nose is typically fruity, cherry notes and ripe strawberry notes, in the mouth it is harmonic and fresh.

The average production is 15,000 bottles/year.