Madrevite, Castiglione del Lago, Umbria, Italy

 Vinification
Cryomaceration for 24 hours on the skins, soft pressing,.static cold natural clarification, fermentation at a controlled temperature of 16°C.

Aging
At least 6 months in steel on the fine lees. 3 months in bottle.

Additional Notes

• Organic
• Manual Harvest
• Intense straw yellow wine. Perfumed white fruits and herbaceous notes on the nose. The Grechetto is fresh, deep and of rare complexity. Pair with Pair with charcuterie, pasta and fish and white meat based preparations.

Vinification
Cryomaceration for 36/48 hours on the skins, soft pressing, natural static cold clarification, fermentation at a controlled temperature of 16° C.

Aging
6 months in stainless steel tanks on fine lees. 6 months in bottle

Additional Notes

• Organic
• Manual Harvest
• This is a straw yellow wine with tones of green and gold. The perfume hints at white fruits and citrus fruits with nuances of salinity. “Il Reminore” is a fresh, complex and full wine. Pair with charcuterie, pasta and fish and white meat based preparations.

Bosco de Medici, Pompeii, Campania, Italy

Vinification
Soft pressing of whole grapes.

Aging
Aging 8 months on the fine lees in steel silos at a controlled temperature.

Additional Notes

• Organic
• Manual Harvest
• Offers olfactory notes typical of the Vesuvian winemaking tradition. Hints of citrus fruit, which the alcohol content helps to give it greater depth and intensity. In rapid succession broom flowers and puffs of iodine. Savory mouth full of acidity, to support a sip that is repeated with pleasure.

Vinification
Soft pressing of whole grapes. Fermentation and maceration (21 days with stems) of 30% of the mass in terracotta amphorae from Impruneta.​

Aging
70% of the mass ages for 8 months in steel silos at a controlled temperature. 30% of the mass is aged for 4 months in amphorae and the following 4 months in steel silos at a controlled temperature. After the blending, a period of further 2 months of aging in the bottle follows.

Additional Notes

• Organic
• Manual Harvest
• The nose offers hints of yellow fruit and Vesuvian flora. To be served with fresh and medium-aged cheeses. Excellent with a sea-scented risotto or with asparagus and mushrooms.

Vinification
Soft pressing of whole grapes. Fermentation and maceration in above ground terracotta dolia (21 days, with stalks).

Refinement
4 months in dolia above ground. 7 months in steel silos at a controlled temperature. 4 months in the bottle

Additional Notes

• Organic
• Manual Harvest
• Rich in olfactory notes ranging from hints of medlar and apricot to hints of yellow peach to broom flowers. Notice the full bodied tannin structure that the maceration has brought to life. Pair with well structured with fish dishes and medium-aged cheeses.

Francesca Fiasco, Felitto, Campania, Italy

Vinification
In tonneaux

Refinement
Aging takes place in tonneaux for 30% first passage and 70% second passage for 10 months. The aging in glass is 4 months.

Additional Notes

• Organic
• Manual Harvest
• This blend of fiano, falanghina and coda di volpe is vinified in oak, which adds an enriching, lightly spicy character,  pineapple and meadow flowers on the nose and palate. It’s medium- bodied, nicely balanced and focused.