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“le selezioni” wine book 2017

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In the South of Italy; the earth is dried by the warm sea breeze. The colours are intense and full of energy. Our vineyards grow under the strong Mediterranean Sun. Every grape bunch and every single grape are full of the energy that only this Sun and terrain can give. The graphic interpretation indicates rows of vineyards and of lands cultivated by man. Wine is our passion and local tradition tells us that the Piantaferro name derives from the practice of locating a wooden stick into the ground; this to signal a good fertile field for agriculture.


the brilliant and intense Mediterranean colours are espressed using rapid brush strokes

TIPOLOGY

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AROMAS

Grillo I.G.T. Terre Siciliane

BOUQUET deep, clear, elegant. Ripe fruit sensations emerge, accompanied by enchanting notes of thyme and Mediterranean spices.

FLAVOUR fresh, dry, full bodied, fruity, perfect harmony between the sour note and the alcoholic softness, good persistence on the palate and aftertaste. Excellent taste and smell correspondence.


Optimal serving temperature 12-14° C Gastronomic matches Grillo is a versatile wine in terms of gastronomic matches with fish dishes. In fact, it goes well with raw or cooked fish appetizers, as well as with Sardinian warbler and baked fish, excellent with sea bass. Packaging in 75 cl bordolese bottles in boxes of 6.

synthetic cork PF0043B

stelvin screw cap PF0041B

selezioni.47annodomini.it

Name and Denomination Grillo I.G.T. Terre Siciliane Grape variety minimum 85% Grillo IGT and up to 15% of other white grape varieties, the latter sourced from the corresponding Grillo provinces of Sicily. Origin Sicily Region Winemaking Grillo grapes are harvested during the first two weeks of September; the perfectly ripe and healthy grapes are taken to the winery to be crushed, de-stemmed, macerated and gently pressed in order to obtain a complete and optimally coloured must; the must is aired and then dynamically clarified, this operation called flotation. The resulting clear must is cooled down to 16-18° C and then selected yeasts are added in order to produce fermentation. When finished, the wine is cooled down to 12-14° C and after 10-12 days the first transfer of the wine is carried out. Piantaferro Grillo is kept at a controlled temperature until bottling. Storage and ageing must be stored in a cool place, preferably in the dark, in order to preserve its smell and taste characteristics. Colour bright yellow, full of elegant and lively golden notes. Bouquet deep, clear, elegant. Ripe fruit sensations emerge, accompanied by enchanting notes of thyme and Mediterranean spices. Flavour fresh, dry, full bodied, fruity, perfect harmony between the sour note and the alcoholic softness, good persistence on the palate and aftertaste. Excellent taste and smell correspondence. Alcohol content 12% vol.


light colours; diluted and smokey to describe all the delicate and rarefied aromas

TIPOLOGY

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Falanghina I.G.T. del Beneventano

AROMAS

BOUQUET intense perfume, altogether warm and fresh, with pleasant sensations of fresh toasted hazelnut. A set of young olfactory perceptions, contemporaneously fresh, ripe and evolved.

FLAVOUR the first sensations are of a warm embrace followed by a pleasant sour note. The wine becomes long and perfectly persistent, with pleasant fresh notes aftertaste.


Gastronomic matches suitable for seafood appetizers, pasta dishes with crustaceans sauces, molluscs and vegetables, mussels, fish soups, grilled razor clams, grilled or baked fish. Also combines well with white meats with aromatic seasonings. Packaging in 75 cl bordolese bottles in boxes of 6.

synthetic cork PF0042B

stelvin screw cap PF0040B

selezioni.47annodomini.it

Name and Denomination Falanghina I.G.T. del Beneventano Grape variety minimum 85% Falanghina and up to 15% other types of white grapes such as Fiano and Greco, which are authorised for cultivation in the Provinces of Benevento. Origin from the whole administrative territory of the Province of Benevento Winemaking the fresh harvested grapes are crushed, de-stemmed, placed in presses, adding Vitamin C to prevent the oxidation of aromatic substances and dyes. As soon as the must is cooled down to 12° C and statically decanted, the alcoholic fermentation of the clear must begins by using selected yeasts. Once completed this latter phase, the wine is cooled down to 8° C and 6-8 days later the first transfer can be done. Until bottled, Falanghina Piantaferro is kept at controlled temperature. Storage and ageing must be stored in a cool place, preferably in the dark, in order to keep its bouquet and taste characteristics. Colour deep yellow, with strong bright green reflections. Bouquet intense perfume, altogether warm and fresh, with pleasant sensations of fresh toasted hazelnut. A set of young olfactory perceptions, contemporaneously fresh, ripe and evolved. Flavour the first sensations are of a warm embrace followed by a pleasant sour note. The wine becomes long and perfectly persistent, with pleasant fresh notes aftertaste. Alcohol content 12% vol. Optimal serving temperature 10-14° C


the water arrives to irrigate the fields; thousands of streamlets feed the earth; which rejoices

TIPOLOGY

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Fiano I.G.T. del Beneventano

AROMAS

BOUQUET the perfume is intense, persistent, with floral notes and hints of white peach, exotic fruits, hints of hazelnut.

FLAVOUR to the mouth it is a structured wine with good acidity, it delivers long, pleasing and lasting aftertaste leaving clear notes of esotic fruits.


Gastronomic matches excellent with meals based on fish and crustaceans, white meats and rice disse. Goes well also with vegetable dishes. Packaging in 75 cl bordolese bottles in boxes of 6.

synthetic cork PF0082C

stelvin screw cap PF0084B

selezioni.47annodomini.it

Name and Denomination Fiano I.G.T. del Beneventano Grape variety Fiano varietal minimum of 85%,in addition other white grape varietals can be added up to a maximum of 15% whose cultivation is authorized within the province of Benevento, such as Falanghina and Greco. Origin from within the whole administrative territory of the Benevento province. Winemaking immediately after picking, the Fiano grapes are placed into a steel lung press, the resulting must is cooled to 12° C and statically decanted. The clear must is the put into alcoholic fermentation using selected yeasts, once this process has ended the wine is cooled to 8° C and after 6-8 days the first transfer is carried out. The Piantaferro Fiano IGT Beneventano is stoed at temperature controlled condition right up to the moment of bottling. Storage and ageing must be stored in a fresh and dark cellar, this in order to maintain its full character and taste. Colour soft straw yellow. Bouquet the perfume is intense, persistent, with floral notes and hints of white peach, exotic fruits, hints of hazelnut. Flavour to the mouth it is a structured wine with good acidity, it delivers long, pleasing and lasting aftertaste leaving clear notes of esotic fruits. Alcohol content 12,5% vol. Optimal serving temperature 8-12° C


a representation of the strong Sun; which matures the grapes and develops their taste and aromas

TIPOLOGY

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Syrah I.G.T. Terre Siciliane

BOUQUET spicy notes of green pepper blended with the sensation of red fruit reminiscent of blackberry and cherry can be immediately perceived and clearly identified. Mature sensations reminiscent of tobacco and vanilla can be perceived afterwards.

FLAVOUR excellent start, impressive, elegant, good depth and flavour, tannic tones, that balance well the inherent softness. For this, Syrah can be defined as an elegant wine.


Flavour excellent start, impressive, elegant, good depth and flavour, tannic tones, that balance well the inherent softness. For this, Syrah can be defined as an elegant wine. Alcohol content 13% vol. Optimal serving temperature 18-20° C Gastronomic matches the versatility of Piantaferro Syrah makes it suitable for matching with strong flavour fish dishes such as tuna fillet with almonds and salt cod with olives and capers. Syrah is also suitable for meat dishes such as Saltimbocca alla Romana, baked lamb or grilled pork meats. Packaging in 75 cl bordolese bottles in boxes of 6.

synthetic cork PF0239C

stelvin screw cap PF0236C

selezioni.47annodomini.it

Name and Denomination Syrah I.G.T. Terre Siciliane Grape variety minimum 85% Syrah IGT and up to a maximum 15% other red grape varieties which are authorised for cultivation in the corresponding IGT provinces of Sicily Region. Origin Sicily region Winemaking after being taken to the winery the grapes are de-stemmed and crushed and the phase of alcoholic fermentation begins when carefully selected yeasts are added. Alcoholic fermentation occurs at a controlled temperature of 24° C and 28° C. During the fermentation phase, daily top-ups are made for a period of 8 to 10 days. Moreover, during the 2nd, 5th and 8th day delestages are made also, in accordance with the year and extraction of the colour and tanning. After the process of skin racking and soft pressing , the Syrah is decanted at a temperature of 22-24° C in order to create the best conditions for the malolactic fermentation and only when this phase is concluded the wine can be poured into stainless steel tanks for an aging of 3 to 6 months. Storage and ageing a cool dry cellar is the ideal place for the storage of this important red Sicilian wine. It should not have sudden temperature changes and the lighting should not be intense. The ideal conservation temperature should be between 12° C and 16° C. Colour intense, dark, intriguing purplish red with delicate brown shades. Bouquet spicy notes of green pepper blended with the sensation of red fruit reminiscent of blackberry and cherry can be immediately perceived and clearly identified. Mature sensations reminiscent of tobacco and vanilla can be perceived afterwards.


a bouquet of country flowers picked along the way; from in between the rows of vines

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Negroamaro I.G.T. Puglia

AROMAS

BOUQUET fine, elegant, ethereal and warm, initially with blackberry jam hints, followed by a toasted sensation, particularly of spicy notes of coffee and cinnamon.

FLAVOUR a very pleasant, warm and enveloping mouth entry followed by a slight tannic note continued by a very good persistence, leaving a dry mouth. Good correspondence between scent and aftertaste.


Flavour a very pleasant, warm and enveloping mouth entry followed by a slight tannic note continued by a very good persistence, leaving a dry mouth. Good correspondence between scent and aftertaste. Alcohol content 13% vol. Optimal serving temperature 18-20° C Gastronomic matches this important Apulian wine combines well with first dishes such as Orecchiette pasta with tomato and ricotta cheese sauce, all red meat dishes in general, superb with lamb and other barbecued meats, interesting match with curry dishes and is also excellent with seasoned strong flavoured aged hard cheeses. Packaging in 75 cl bordolese bottles in boxes of 6.

stelvin screw cap PF0251C

synthetic cork PF0299A

selezioni.47annodomini.it

Name and Denomination Negroamaro I.G.T. Puglia Grape variety minimum 85% Negroamaro IGT and up to a maximum of 15% other red grape varieties which are authorised Origin Apulia Region Winemaking the wine-making technique is of traditional type, based on 3 daily topups during the first week and on a daily top-up during the week that follows. The fermentation temperature is set at 22° C during the first week of fermentation and at 28° C during the second week. Once the phase of alcoholic fermentation is completed, the grape skins are racked and softly pressed. The best conditions for the malolactic fermentation are created and this phase is concluded with customary decanting. The bottling process starts in the month of June of the year following the harvest Storage and ageing storage in a cool dry cellar is recommended, as the aging of this important wine may exceed 3-4 years. Colour intense red, deep, with wonderful garnet shades. Bouquet fine, elegant, ethereal and warm, initially with blackberry jam hints, followed by a toasted sensation, particularly of spicy notes of coffee and cinnamon.


wheat fields and warm summer colours form ancient geometries

TIPOLOGY

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Nero d’Avola I.G.T. Terre Siciliane

AROMAS

BOUQUET ethereal, warm, with delicate notes of red berries, reminiscent of blueberry and cherry, followed by a spicy, balsamic note and in the end vanilla notes.

FLAVOUR the wine is full on the palate, soft, warm and harmonious. The velvety tannings are barely noticeable and disappear quickly, it has good persistence. During the aftertaste phase, spicy and balsamic notes, as well as pleasant light liquorice notes.


Bouquet ethereal, warm, with delicate notes of red berries, reminiscent of blueberry and cherry, followed by a spicy, balsamic note and in the end vanilla notes. Flavour the wine is full on the palate, soft, warm and harmonious. The velvety tannings are barely noticeable and disappear quickly, it has good persistence. During the aftertaste phase, spicy and balsamic notes, as well as pleasant light liquorice notes. Alcohol content 13% vol. Optimal serving temperature 16-18° C Gastronomic matches ideal with all grilled, barbecued or braised red meats, including venison. Matches very well with meaty lasagne, moussaka, ragù Bolognese, spicy risottos and Indian curries. Also very nice with seasoned mature hard or soft creamy herby cheeses. Packaging in 75 cl bordolese reale bottles in boxes of 6.

stelvin screw cap PF0252C

synthetic cork PF0282B

selezioni.47annodomini.it

Name and Denomination Nero d’Avola I.G.T. Terre Siciliane Grape variety minimum 85% Nero D’Avola IGT and up to 15% of other red grape varieties, the latter sourced from the corresponding Nero D’Avola provinces of Sicily. Origin Sicily region Winemaking after arriving at the winery, the grapes are de-stemmed, crushed and then the must is brought to a temperature of 20-22° C. Alcoholic fermentation now starts and selected yeasts are added. The fermentation process is carried out at a temperature of 24-28° C. During the first three days of fermentation 4 brief daily top ups are done and then 2 long daily top ups for the following 5-9 days of fermentation, this dependent on the quality of the harvest. After the grapes have been racked and softly pressed, the wine is decanted at a temperature of 22-24°C this favouring the malolactic fermentation. As soon as this phase is concluded, the wine is poured into stainless steel tanks and is refined and perfected during the following 4-8 months. Storage and ageing must be stored in a cool dry cellar, preferably in the dark, in order to preserve its smell and taste characteristics. This important red Sicilian wine should not be exposed to sudden temperature changes and the cellar light should be not intense. The ideal temperature for conservation should be between 12° C and 16° C. Colour beautiful ruby red with light garnet hues.


a warm and fertile soil where heat and breeze alternate to give character to the grapes

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Primitivo I.G.T. Puglia

BOUQUET great olfactory complexity at smell, ranging from plum and black currant jam to spicy notes of black pepper and rosemary. Very intriguing notes of toasted almond and vanilla are perceived afterwards.

FLAVOUR a warm full bodied wine in the mouth, enveloping, flavourful with great persistence. Spicy and almond notes aftertaste.


Alcohol content 13% vol. Optimal serving temperature 16-18° C Gastronomic matches Piantaferro Primitivo IGT combines well with first and second course dishes of roasted, grilled and barbecued red meats, game and venison, ideal with wild boar. Interesting match with tuna and swordfish steaks. Also very nice with seasoned semi mature hard cheeses. Packaging in 75 cl bordolese bottles in boxes of 6.

synthetic cork PF0238C

stelvin screw cap PF0237C

selezioni.47annodomini.it

Name and Denomination Primitivo I.G.T. Puglia Grape variety minimum 85% Primitivo IGT and up to a maximum 15% of other red grape varieties, the latter sourced from the corresponding Primitivo IGT provinces of Puglia. Origin Apulia region Winemaking the wine-making technique follows the traditional method consisting of a 3 daily top ups during the first week and of one daily check and top up during the week that follows. The temperature for fermentation is set at 22° C during the first week and at 28° C during the second. Once the phase of alcoholic fermentation is concluded, the processes of skin racking and softly pressing may start. The best conditions for the onset of the malolactic fermentation are then created and when this phase is completed the wine is decanted. The bottling process starts with the month of June of the year following the harvest. Storage and ageing should be stored in a cool and dark dry cellar, as the aging period for this wine can appreciably exceed 3-4 years. This wine improves with aging. Colour deep purple red with light granite hues. Bouquet great olfactory complexity at smell, ranging from plum and black currant jam to spicy notes of black pepper and rosemary. Very intriguing notes of toasted almond and vanilla are perceived afterwards. Flavour a warm full bodied wine in the mouth, enveloping, flavourful with great persistence. Spicy and almond notes aftertaste.


Primitivo di Manduria D.O.C.

The Sun with all its energy: orbits; passages and flashes which indicate the seasons; climate and activities that take plave under the Sun

TIPOLOGY

BODY

AROMAS

BOUQUET clean, warm, good perception of black berry and plum jam scents, followed by marked pepper and vanilla notes.

FLAVOUR excellent mouth entry and thereafter pleasantly pungent continuous warmth sensation, followed by an interesting acid-salted note of light tannins. Excellent is the remaining sensation in the mouth after swallowing.


Flavour excellent mouth entry and thereafter pleasantly pungent continuous warmth sensation, followed by an interesting acid-salted note of light tannins. Excellent is the remaining sensation in the mouth after swallowing. Alcohol content 14% vol. Optimal serving temperature 18-20° C Gastronomic matches Primitivo di Manduria combines very well with all grilled or stewed lamb meats, it is excellent with roast beef and also with seasoned aged hard cheese. Packaging in 75 cl bordolese bottles in boxes of 6.

natural cork PF0223C

selezioni.47annodomini.it

Name and Denomination Primitivo di Manduria D.O.C. Grape variety 100% Primitivo Origin part of the area ofTaranto and Brindisi Winemaking the vinification and aging process of Primitivo di Manduria D.O.C. must be carried out within the production area of Primitivo grapes. The wine-making technique follows the traditional method, consisting of daily checks and adjustments during the first week and every two days for the second week of fermentation. The fermentation temperature is set between 24° C and 28° C. Once completed the phase of alcoholic fermentation, peel racking and pressing may begin, while all the necessary conditions for malolactic fermentation are created. As soon as this latter process is carried out, decantation is performed twice or thrice before starting racking the wine into wood barrels for perfecting. For this, two types of wood are used: 500 litre tonneau casks and 6.000 litre large barrels. Once the wine is perfected in the wooden barrels, our oenologists select the Primitivo di Manduria D.O.C. , which is then collected, analysed and tasted by the Chamber of Commerce of Taranto. Only after passing this very strict test, the wine will be confirmed for bottling and bottled. Storage and ageing storage in a cool dry place is recommended, as the aging process for this important wine can last more than 5-6 years. Colour dark red, deep, with browny red coloured notes on aging. Bouquet clean, warm, good perception of black berry and plum jam scents, followed by marked pepper and vanilla notes.


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Chianti D.O.C.G.

BOUQUET intriguing red fruit and cherry hints, followed by elegant sensations of tea and spices, especially black pepper. The perfume can be defined as warm, complex and elegant.

FLAVOUR great start followed by a tannic acid sensation, ending with a pleasant saltiness that leaves the mouth dry; great persistence and excellent aging potential.


Gastronomic matches Chianti D.O.C.G. Piantaferro combines well with second dishes of grilled red meats and game. Packaging in 75 cl bordolese bottles in boxes of 12.

natural cork PF0229B

selezioni.47annodomini.it

Name and Denomination Chianti D.O.C.G. Grape variety 100% Sangiovese Origin Tuscany region Winemaking in order to obtain the Chianti Piantaferro the traditional method has been chosen as vinification technique of the Sangiovese grapes, consisting of a maceration and fermentation process at a controlled temperature of 24-26° C, daily pumpings over a period of 4 to 6 days depending on the vintage, followed by two long replacements for the following 3-4 day, continued by grape draining and pressing. Once concluded the phases of alcoholic and then malo-lactic fermentation autumnal decanting rites can be performed. Storage and ageing hould be stored in a dry dark place at a temperature of 1014°C. The structure and the alcoholic content of this wine, linked to the elegance of the wood, can provide for a 4 to 5 years aging. Colour deep ruby by aging, Chianti Piantaferro reaches an interesting granite profile, very consistent and deep. Bouquet intriguing red fruit and cherry hints, followed by elegant sensations of tea and spices, especially black pepper. The perfume can be defined as warm, complex and elegant. Flavour great start followed by a tannic acid sensation, ending with a pleasant saltiness that leaves the mouth dry; great persistence and excellent aging potential. Alcohol content 13% vol. Optimal serving temperature 18-20° C


Our solid farmhouse; immersed in rows of vineyards is built from white stone; quarried from the local ancient hills. Four stone steps allow us to descend into the cool interior of the cellar; the ideal place where our wine can rest and wait for the right time to be drunk. Our wines originate from from Valpolicella hills surronding the province of Verona and they represent a selection of the best available from this territory and that local tradition can purvey.


TIPOLOGY

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Amarone D.O.C.G. della Valpolicella

AROMAS

BOUQUET a sequence of perceptions of cherry, plum, and black cherries under liquor and toasted almond; interesting final notes of coffee, tobacco and cocoa.

FLAVOUR powerful, warm, spacious, wrapping, light tannic sensation, persistent, long pleasant final sensation of clean oral cavity and the subsequent salivation feeling.


“affinamento”, the Amarone is checked and tasted by oenologists. This phase is concluded by deciding which cuvee will be placed in bottles. Once bottled, the wine is left in “affinamento” to age for a period before release to the market. Storage and ageing the Amarone della Valpolicella is to be stored in a dry dark place at a temperature of 10-14° C. Thanks to its structure and alcoholic characteristics, combined with the elegance of wood, this wine can be aged for a period of 4-8 years. Colour deep, dark, intense, with pleasant slight granite shades. Bouquet a sequence of perceptions of cherry, plum, and black cherries under liquor and toasted almond; interesting final notes of coffee, tobacco and cocoa. Flavour powerful, warm, spacious, wrapping, light tannic sensation, persistent, long pleasant final sensation of clean oral cavity and the subsequent salivation feeling. Alcohol content 15,5% vol. Optimal serving temperature 16-18° C Gastronomic matches Amarone della Valpolicella combines well with game and grilled red meats as well as with long seasoned aged hard cheese. Also a great contemplation wine. Packaging in 75 cl bottles in boxes of 6.

natural cork PF0218E

selezioni.47annodomini.it

Name and Denomination Amarone D.O.C.G. della Valpolicella Grape variety from 45% up to 95% Corvina grapes, Corvinone up to maximum 50% if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties. Origin Valpolicella, Verona, Veneto region Harvest and grape withering: the grapes are carefully sorted in the vineyards and only healthy ripe clusters are harvested and put in single layer wooden crates or bamboo frames. This procedure allows the air to circulate and prevent the crushing of the grapes. The so arranged clusters are then placed in winery drying cellars, these perfectly ventilated places, in order to ensure their best preservation. The grapes remain in these cellars for 3-4 months until they have lost at least one half of the initial weight and a sugar concentration of 25%-30% remains in the grapes. This is the phase when the final checks are carried out in order to determine the quality of the dried grapes and proceed with the grape crushing process. Winemaking once concluded the phase of skin racking and pressing, the grapes are placed in a particular winemaking machine where the crushed grapes can be heated so that the fermentation temperature be kept under control. This takes place in the months of January-February. During this phase it is also possible to break the vinaccia crust this in order to enhance the colour and soft tanning extraction which contributes to softening the wine, giving it pronounced fruity notes. Once concluded the fermentation process, the wine is placed in wooden barrels to age and for this large Slavonian oak barrels and French oak barriques are used. After the wood aging process


TIPOLOGY

Valpolicella Ripasso D.O.C.

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AROMAS

BOUQUET elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices.

FLAVOUR excellent entry, a small bit of initial acidity well supported by the structure and final salinity, excellent persistence and flavor. Overall, an important wine characterized by a pleasant taste and great aging potential.


Bouquet elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices. Flavour excellent entry, a small bit of initial acidity well supported by the structure and final salinity, excellent persistence and flavor. Overall, an important wine characterized by a pleasant taste and great aging potential. Alcohol content 13,5% vol. Optimal serving temperature 16-18° C Gastronomic matches Valpolicella Ripasso combines well with stews in general, grilled meat, as well as with the typical Venetian dish called “pastisada de caval” – stewed horse meat. Packaging in 75 cl bottles in boxes of 6.

natural cork PF0263I

selezioni.47annodomini.it

Name and Denomination Valpolicella Ripasso D.O.C. Grape variety from 45% up to 95% Corvina grape variety, up to a maximum of 50% Corvinone, if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties. Origin Valpolicella, Verona, Veneto region Winemaking the wine-making technique follows the traditional method consisting of fresh Valpolicella grapes being put through the maceration and fermentation phase, at a controlled temperature of 20-22° C, with daily pumping over for a period of 4 to 8 days according to the vintage year. Concluded the alcoholic and malolactic fermentation phases, the wine is decanted according to the normal autumnal procedure. The two varieties – Amarone della Valpolicella and Recioto della Valpolicella – are racked for static draining during the months of January and February, on the partially fermented and still steeped skins of the Valpolicella wine, obtained during the months of September-October, it is refermented together with the racked skins. Concluded the fermentation phase, the “Ripassato” wine is placed in wooden barrels to age, for a minimum period of one year, as required by law. Storage and ageing should be stored in a dry dark place at a temperature of 1014° C. Thanks to its structure and alcoholic characteristics, combined with the elegance of wood, this wine can be aged for a period of 3-5 years. Colour Vivid, with an interesting granite profile, good texture and depth, consistent.


wine is our passion, its tradition reflects into the classical style of our labels, labels that want to celebrate two Italian regions with a long history in producing great wines, with these two labels we aim to celebrate their history and their typical winemaking procedure


Ala Rossa d’Italia Tradizione del Nord TIPOLOGY

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BOUQUET

Rosso I.G.T. Veneto

elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices.

FLAVOUR the initial perceptions are excellent, acid and warm, followed by a pleasant salty sensation and long taste. Excellent the correspondence between smell and aftertaste after swallowing.


Gastronomic matches Amarosso Romeo and Juliet wine combines well with stews and barbecued meat. Packaging in 75 cl Baros bottles in boxes of 6. in 75 cl Bordolese Elite bottles in boxes of 6.

baros natural cork elite natural cork VIPF0247H VIPF0239H

selezioni.47annodomini.it

Name and Denomination Rosso I.G.T. Veneto Grape variety Corvina from 70% to 90%, Rondinella from 10% to 30% Origin province of Verona, Veneto region Winemaking traditional wine-making techniques for fresh grape varieties cultivated in Verona Province. Maceration and fermentation at a controlled temperature of 24-26° C with daily pumping over for a period of 6 to 8 days according to the vintage year. Concluded the alcoholic and malolactic fermentation phases, the wine is decanted according to the normal autumnal procedure. Storage and ageing storage in a dark dry place is recommended at a temperature of 10-14° C. The structure of this important wine, characterised by the elegance of wood, will allow for 4/5 years of aging. Colour vivid, with an interesting granite profile, good texture and depth, consistent. Bouquet elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices. Flavour the initial perceptions are excellent, acid and warm, followed by a pleasant salty sensation and long taste. Excellent the correspondence between smell and aftertaste after swallowing. Alcohol content 13,5% vol. Optimal serving temperature 16-18° C


Ala Rossa d’Italia Tradizione del Sud TIPOLOGY

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Rosso I.G.T. Puglia

clean, warm, good perception of black berry and plum jam scents, followed by marked pepper and vanilla notes.

FLAVOUR excellent mouth entry and thereafter pleasantly pungent continuous warmth sensation, followed by an interesting acid-salted note of light tannins. Excellent is the remaining sensation in the mouth after swallowing.


Gastronomic matches this excellent wine from Puglia goes very well with robust and vigorous dishes for example orecchiette pasta with a tomato and ricotta cheese sauce or meat dishes. Superb also with aged cheese. Packaging in 75 cl Baros bottles in boxes of 6. in 75 cl Bordolese Elite bottles in boxes of 6.

baros natural cork elite natural cork VIPF0238H VIPF0240H

selezioni.47annodomini.it

Name and Denomination Rosso I.G.T Puglia Grape variety Primitivo from 80% to 95%, Negroamaro from 5% to 20 %. Origin Apulia region Winemaking the wine-making technique follows the traditional method, consisting of daily checks and adjustments during the first week and every two days for the second week of fermentation. The fermentation temperature is set between 24° C and 28° C. Once completed the phase of alcoholic fermentation, peel racking and pressing may begin, while all the necessary conditions for malolactic fermentation are created. As soon as this latter process is carried out, decantation is performed twice or thrice before starting racking Rosso IGT Puglia into wood barrels for perfecting. For this, two types of wood are used: 500 litre tonneau casks and 6.000 litre large barrels. Once the wine is perfected in the wooden barrels it is ready to be bottled. Storage and ageing storage in a cool dry place is recommended, as the aging process for this important wine can last more than 5-6 years. Colour dark red, deep, with browny red coloured notes on aging. Bouquet clean, warm, good perception of black berry and plum jam scents, followed by marked pepper and vanilla notes. Flavour excellent mouth entry and thereafter pleasantly pungent continuous warmth sensation, followed by an interesting acid-salted note of light tannins. Excellent is the remaining sensation in the mouth after swallowing. Alcohol content 13,5% vol. Optimal serving temperature 18-20° C


traditional venetian aperitivo. the taste of italy.


Spritz Italian Aperitivo


Name and Denomination Spritz - Italian Aperitivo preparation: the company’s new projects team, started thinking about a new fashionable product – the Spritz "Italian Aperitivo"- in February 2011, after having carefully evaluated the market potential and its products, especially the Spritz, one of the main very fashionable drinks in Venice and Veneto. After careful study, testing, product and sensory analysis and comparisons, our "recipe" was finally created. It mainly consists of sparkling white wine, white grape juice, natural flavors, colouring and sugar. These simple ingredients wisely blended bring to light the Spritz "Italian Aperitivo." Storage and ageing the Spritz "Italian Aperitivo" should be stored in a cool, dark place in order to maintain its maximum aroma and color. Colour as you fill the glass tumbler with Spritz “Italian Aperitivo", the glass tumbler already having been prepared with 2-3 ice cubes and a slice of orange, a bright orange “spuma” (froth) will be noticed, a colour that will remain in the glass together with a pleasant presence of light bubbles. Bouquet the olfactory impact is of intense tangerine and mandarin notes, as well as of delicate and pleasing notes of pink grapefruit. Flavour a sweet initial note can be felt upon the first sip, thanks to the must concentrate, followed by an excellent combination of acidity and salinity, which ends with an interesting and pleasant sensation of bitter orange. Alcohol content 6% vol. Optimal serving temperature 8-10° C Packaging in 75 cl bottles in boxes of 12 stelvin screw cap PF0520

selezioni.47annodomini.it

traditional venetian aperitivo. the taste of italy.


price list


Grillo I.G.T. Terre Siciliane

synthetic cork

Grillo I.G.T. Terre Siciliane

stelvin screw cap

Falanghina I.G.T. del Beneventano

synthetic cork

Falanghina I.G.T. del Beneventano

stelvin screw cap

Fiano I.G.T. del Beneventano

synthetic cork

Fiano I.G.T. del Beneventano

stelvin screw cap

Syrah I.G.T. Terre Siciliane

synthetic cork

Syrah I.G.T. Terre Siciliane

stelvin screw cap

PF0043B

PF0041B

PF0042B

PF0040B

PF0082C

PF0084B

PF0239C

PF0236C


Negroamaro I.G.T. Puglia

stelvin screw cap

Negroamaro I.G.T. Puglia

synthetic cork

Nero d’Avola I.G.T. Terre Siciliane

stelvin screw cap

Nero d’Avola I.G.T. Terre Siciliane

synthetic cork

Primitivo I.G.T. Puglia

synthetic cork

Primitivo I.G.T. Puglia

stelvin screw cap

Primitivo di Manduria D.O.C.

natural cork

Chianti D.O.C.G.

natural cork

PF0251C

PF0299A

PF0252C

PF0282B

PF0238C

PF0237C

PF0223C

PF0229B


traditional venetian aperitivo. the taste of italy.

Amarone D.O.C.G. della Valpolicella

natural cork

Valpolicella Ripasso D.O.C.

natural cork

Rosso I.G.T. Veneto

baros natural cork

Rosso I.G.T. Veneto

bordolese elite natural cork

Rosso I.G.T. Puglia

baros natural cork

Rosso I.G.T. Puglia

bordolese elite natural cork

Spritz Italian Aperitivo

stelvin screw cap

PF0218E

PF0263I

VIPF0247H

VIPF0239H

VIPF0238H

VIPF0240H

PF0520


adv: creative-lab.it

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