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William-Harrison Catalog — Italy

RIVETTO The Rivetto family has been producing noble wines in the Langhe region for four generations. It all began with the entrepreneurial activity of greatgrandfather Giovanni who, at the end of the 19th century, began to sell wine in a small food shop near Asti. In 1921, his work was given new impetus, through the far-sighted vision of his son, Ercole, just over 20 years old at the time: along with his brother Nando, they moved to Alba and rented a wine shop in the historical centre, launching a business working with the prized grapes of the Barolo and Barbaresco area and successfully experimenting with wine production. In 1939, grandfather Ercole gave the family business a new twist, purchasing the Tenuta Loirano, which belonged to the Vassallo counts and, before that, to the Falletti family. This property’s terrain, all of a piece, was located in the area surrounding the residence and farm, at the top of the hill between Serralunga d’Alba and Sinio. The property was expanded over the years up to its current measure of 35 hectares (about 88 acres). In the old wine cellars in Località Lirano of the municipality of Sinio and in those of Alba, Ercole and his son Sergio dedicated themselves to the typical wines of the region. Later, starting in the 1960s, having completed his studies in oenology, Sergio took over the reins of the business: through his work, the hectares dedicated to vineyards grew from 4 to 14 in just a few years. And at the same time, he expanded the spaces dedicated to wine making, rendering them suitable for cutting-edge wine production. Today, Sergio’s sons, Alessandro and Enrico, lead the family business: with them, production has become focused on the wine making facilities in Sinio and new vineyards have been purchased and planted in the Serralunga d’Alba area. Enrico and Alessandro, out of deep respect for their land, have directed the business towards eco-compatibility and energy independence, through a plan that provides for the use of alternative energy sources and natural materials. And this is the setting in which the vines flourish, simultaneously embracing the poetry of a long history and the timeliness of a new philosophy, and above all respecting the identity of the grape varieties and their territory of origin.

THE CELLAR The philosophy behind their winemaking aims to bring out the characteristics intrinsic to the native grape varieties, through professionalism applied to new technologies and attention to the typicality of the territory. Winemaking at controlled temperatures preserves the aromas in all of their integrity and creates the balance that is characteristic of our wines. Ageing takes place in locations protected from light and from sharp temperature changes. The wine is stocked in steel containers and aged in French oak barrels of around 225 liters and Slovenian barrels of around 3000 liters. Manassas, VA

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William-Harrison Catalog — Italy Testimony to the family’s long history of winemaking is found on the walls of the wine cellar, which boast around 1000 bottles of old vintages, starting from 1944.

Rivetto DOCG Barolo Leon Riserva After 5 years of aging, Barolo may crown itself with the title of “Reserve”. They select their Barolo Riserva from the barrels with the greatest potential for ageing and it is at its best after 15-20 years. Harvested in the subappellation of Serralunga d’Alba, it is made from 100% Nebbiolo. This native Piedmont grape needs a long growing season such as in Serralunga and is recognized for its quality since the ancient Roman era. The wine obtained is characterized by extraordinary refinement, exceptional ageing capacity and strong tannin content. After fermentation, the wine is aged 36 months in 30 hectoliter (3000 liter) oak barrels from Slavonia and in 225 liter French oak barrels, then bottle-aged for at least 24 months. Typical production is 4000 bottles or 666 6-bottle cases. This is a special selection of grapes from their best vineyard sites in Serralunga, which have an ability to age longer than usual. This is a wine that is more expressive over time, with the extra aging guaranteeing greater smoothness of the tannins, an intense bouquet, and more complexity on the palate. Reviews: Rivetto Barolo Leon 2006 93 Points Wine Spectator “A dense carpet of tannins buoys the cherry and blackberry flavors in this welltoned red, which shows finesse, yet needs time for the tannins to mellow. Tobacco and mineral notes complete the taste profile, and this has terrific balance. Best from 2014 through 2033…” - Bruce Sanderson

DECANTER Magazine 2010: 19 Points, 5 stars, ‘Maresca’s pick of the 2006 Barolos’ Rivetto DOCG Leon 2006 “Traditional aromas and flavors, with very firm tannins and a lovely liquorice and tobacco finish. Needs time, will be big. 2013-2030.”

Rivetto Barolo DOCG del commune di Serralunga d’Alba The Rivetto Barolo Serralunga is a wine of the terroir and Serralunga’s ambassador throughout the world. This is a Barolo DOCG with sophistication and refinement that fully express the typicity of Serralunga d’Alba. Made from 100% Nebbiolo, the wine obtained is characterized by extraordinary refinement, exceptional ageing capacity and strong tannin content. After fermentation, the wine is aged 32 months in 30 hectoliter (3000 liter) barrels from Slovenia, with and additional bottle aging of at least 10 months. A yield of 1250 cases is typical for this wine. For more details on the vineyards and soils, see the technical sheet. Reviews Rivetto Barolo Serralunga 2006 95 Points Wine Spectator “Like macerated black cherry and plum, this is both sweet and intense, taking on a bittersweet chocolate richness at the end.”-Bruce Sanderson Decanter Magazine “Rich, forthright cherry fruit, open spice, earth and mineral perfume. Great texture, bright, savoury fruit and a nice lift on the palate. Elegant and well-made with fine grip and structure. Has weight, power and persistence. Drink from 2015.” 17/20-Ian d’Agata

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William-Harrison Catalog — Italy

BONNOTO DELLE TEZZE Passion, Tradition, and Innovation are the three principles encapsulated in every single bottle they make. Since the 1400’s, the Bonotto family has lived in the village of Tezze located at the foothills of the Dolomites on the banks of the Piave River. The town of Conegliano is just a short distance away, which hosts the oldest oenological school in the world, giving testament to the area’s rich winemaking history. Although the wines from this region were already well known before Roman times, the area has benefited over the last 1000 years from European viticulture that was developed by the medieval monasteries. Later, these wines were mainly made for the Nobility of the Venetian Republic and were used as trade goods. During this period, the Bonotto family started raising cattle and trading in grain, gradually moving to cultivating grapes and making wine in the 1600s with the first wines being bottled and sold commercially during the 1800s. The winery is currently run by oenologist Antonio Bonotto, a graduate of the University of Padua, and its main premises are located in an early 18th century Venetian villa and includes a granary used to dry the grapes for their Passito. Alongside the granary are more recent buildings that house a state of the art production and cellaring facilities. The vineyards are located along the Piave River, where they benefit not only from the cool breezes that come down from Dolomites, but also from the rich mineral waters of the River. The combination ensures that the wines reflect the terroir and climate of the region. The wines are made using the best practices: both the traditional techniques and the latest technological advances. Their wines truly come from the heart and the passion that we have for our vineyards, grapes, culture, and history.

Bonotto Delle Tezze Pinot Grigio IGT Manassas, VA

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William-Harrison Catalog — Italy The Pinot Grigio IGT has a bouquet of tropical fruits with hints of pineapple and lemon. On the palate, it shows that fruit balanced with minerality and shows a clean, crisp finish yielding hints of pear. Best served with poultry cooked with garlic, pasta with clams, fish dishes.

Bonotto Delle Tezze Manzoni Moscato This is an unusual wine is made from a grape created by Professor and Oenologist Luigi Manzoni of the Conegliano School of Oenology in the 1930’s. Manzoni Moscato was made by grafting together the Raboso del Piave grape with Moscato di Amburgo. The designation 13.0.25 refers to the row.vine.vineyard where these grapes were created. The result is amazing and Bonotto Delle Tezze is one of only 8 wineries in all of Italy to produce this unique sparkler. Not sweet like a regular Moscato Spumante, it shows aromas of fresh fruits: raspberries, mandarin orange, watermelon, as well as rose petals. On the palate it expresses those fruits very well with nice, mouth-filling fruity roundness on the palate, yet finishes dry with a long, lingering finish from the vibrancy of the fruit components and the minerality. Not to be missed. Best served as aperitif with hors d’oeuvres that have fruit/salty combinations, fruity desserts or just by itself. A memorable wine that you could drink every day.

Bonotto Delle Tezze Prosecco Frizzante Brut This lovely Prosecco comes from the hills of Collalbrigo near Conegliano in Provincia di Treviso, with mainly clay soil. The difference in temperature between night and day are fundamental in the growth cycle of these grapes for the development of their balance and their specific aromas. The wine has a bouquet of fresh cut bread, tropical fruit, and lemon. Best served as an aperitif, with appetizers, fresh fruit platters as well as pan-fried fish. Frizzante Proseccos are made with half the pressure, with the bubbles being finer.

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William-Harrison Catalog — Italy

Azienda Mario Giribaldi Azienda Mario Giribaldi believes that the excellence of the quality of the products should not only surpass the expectations of the customer, but also exceed their imagination about what Piedmont is as a land of dreams. The winery, Azienda Mario Giribaldi, was founded at the th beginning of the 20 century, and has been farmed by the same family for three generations. Strong ties to the land helped the family overcome the hard times during and between wars. Passion for the agricultural process, for the hard work involved and the resultant wines is a tradition. The winery has always continued to improve the land and has used technology to make a better product.

What has not changed in three generations is the fortunate location of the winery in the heart of the Langhe region. It is extraordinary wine growing land, but above all, a land of culture and traditions. The character of this land and its people is expressed in the wines of this area, how the wine carries on tradition by pleasing those who drink it with family and friends. Some of the main objectives of this century for Giribaldi are to better the quality of the grapes through a selection of clones that produce better wine in the vineyards; to do more ‘biological’ farming using less chemicals, more earth-friendly maintenance and fertilization, and to leave a healthier vineyard. This is something that benefits the consumer as well as the environment. More consumers want to connect a healthier lifestyle with healthier foods and be more conscious of the environmental impact of the products they purchase.

The Azienda Mario Giribaldi is an ambassador for the Langhe region, communicating the image of their culture, sending out to the world wines that express a connection to the soil, to the people who cultivate the vines and make the wines, to honoring the earth from which all these come.

Giribaldi Winemaker’s Select White Blend Manassas, VA

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William-Harrison Catalog — Italy This wine is made from 80% of Gavi’s Cortese and 20% Chardonnay. The wine shows the delicacy of the Cortese, like a Gavi, but has a touch more body and length due to the expression of the Chardonnay in the blend. It shows red and yellow apple aromas with a hint of almond, with the same flavors on the palate, yielding to a hint of lemon at the finish that marries the fruit of the wine with the long, crisp finish. Refreshing enough to drink by itself or with appetizers, it marries with all sorts of light foods and light-colored meats and fish.

Giribaldi Winemaker’s Select Red Blend Made from Barbera, Dolcetto, Nebbiolo, this wine is an expression of the supple fruity characters of these grapes. A dark garnet, this wine shows aromas of violets, cherries, and dark red fruits with hints of spice, tobacco, and licorice, continuing to the same flavors on the palate. Although the tannins are soft, they give enough length to let you know this isn’t any ordinary wine. Drink with light meats, sausages, pasta with tomato sauce or tomato meat sauces.

Giribaldi Barbera d’Alba ‘Caj’ This Barbera comes from the Giribaldi vineyard Caj, in the commune of Alba, a hilly area of 410 meters above sea level, marked by thin marl-calcareous soil facing south-southwest with a permeable, well-drained subsoil. The vineyards are composed exclusively of Barbera. The color is an intense ruby red, very expressive fruit on the nose with notes of vanilla and licorice. In the mouth shows structure with dark cherry flavors, spicy notes, and hints of tobacco and vanilla. The low yield of the vines and the accurate attention during the wine making process and refinement, give this Barbera excellent potential for aging, yet maintains the pleasant characteristics which allow the wine to be enjoyed young as well. Drink with red meats, meat-based tomato sauces, sausages, stews.

Giribaldi Dolcetto d’Alba Schiena del Crottino This Dolcetto comes from the winery’s vineyard “Schiena del Crottino” in Rodello. This vineyard takes its name from the dialect

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William-Harrison Catalog — Italy “crottino�, meaning little cave, one of which sits on this hill. The altitude is 490 meters above sea level, facing south-southwest. The vineyard has a thin marl-calcareous soil on top, resting over a layer of rock which allows an ideal maturation of the grapes. The vineyard is 1.85 hectares (just under 5 acres) and is composed exclusively of Dolcetto with the vines averaging 33 years old.

It is a wine with an intense ruby red color, with hints of purple. On the nose shows violet aromas, with highlights of ripe cherries and blueberries. Full and structured in the mouth, it none the less shows soft and sweet notes raspberry and blueberry. The low yield of the vine and the scrupulous attention during winemaking yield a Dolcetto of character with both concentration and supple tannins.

Giribaldi Barbaresco

These grapes come from the vineyard of 0.9 hectares (2.3 acres) in the community of Neive, with an altitude of 350 meters above sea level. The south-facing vineyard has topsoil that varies in composition throughout, with the subsoil being marl-calcareous soil. The vineyard has only Nebbiolo planted. The wine is ruby red in color with attractive cherry, plum and tobacco aromas and flavors. The fruit components get support from dense tannins in this pretty, yet well-toned red, which still needs time for the tannins to soften. The wine, though young, shows harmony with a lingering finish of spice and minerals.

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William-Harrison Catalog — Italy

LA CIGNOZZA The Region Tuscany, a region of ancient wine-making traditions, is defined by many as "the land of rolling hills" where the vineyards have for centuries produced red and white wines with a unique taste and character. It is a region rich in history as well as artistic and natural treasures, where colors and scents are interspersed with emotions. The province of Siena is the home of a wide range of excellent wines which are famous worldwide: Chianti, Vino Nobile di Montepulciano, Brunello di Montalcino and Vernaccia di San Gimignano. The popularity of these wonderful products world-wide has made the area even more famous which, over the years, has seen a continuous increase in tourists from all over the world. Those who have been lucky enough to visit the province of Siena for a short period understand the strong attachment that binds the inhabitants of this small territory. Nature has given this land wonderful looks, but the skillful work of its inhabitants to make every detail precious. Even traveling by car you can see the care with which they worked the vineyards and olive groves, as even the smallest piece of land is cultivated with love and respect.

The Farm La Cignozza is perched on the hills which divide the Vald’Orcia and Val di Chiana in the south of the Siena province. It is such a beautiful area and from a landscape point of view, it is seen as a green oasis where the pace of life is slow and values are linked to the traditions of an ancient culture: homemade local cuisine, work in the fields, friendship, and hospitality. The Del Buono family has lived in this area for many generations and has always been linked to this territory in one way or another, whether it is working in the fields or the products they produce. Cignozza winery was founded in 1997, when Roberto Del Buono, the current owner of the “La Cignozza” estate, took over his father’s business, injecting it with fresh enthusiasm and innovation. Roberto’s great passion for wine led him to create these domain-bottled estate wines instead of just growing grapes. Cignozza wines show the respect for tradition coupled with the constant desire to search for innovations in order to improve quality.

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William-Harrison Catalog — Italy

The Land In the Sienese countryside, we work on the land first and foremost for our love of it -- not just for business. Those who have chosen to do such work are well aware of how nature can destroy a harvest, and how trade does not always cover the costs of the hard effort that goes into producing a quality product. The farmers’ passion and love for their land means they simply continue to work harder than ever to improve situations and continue developing as best they can, despite what nature throws at them.

Rosso dei Poggi IGT Currently, Rosso dei Poggi is the only wine produced on the farm which uses international wine varietals. This wine is produced using 70% of Sangiovese, 15% of Merlot and 15% of Cabernet Sauvignon. As soon as the malolactic fermentation is complete, it is then left in stainless steel tanks until bottled. Rosso dei Poggi is a well-structured and concentrated wine with a fruity aroma, fresh and dry and suitable for every occasion; it is also well suited to be a family’s everyday red wine. Ruby red in color with floral and red fruit aromas, it has dark red fruit flavors, some spice and leather, with very good structure and balance.

Chianti DOCG The grapes used for this wine are 85% Sangiovese, 10% Canaiolo and 5% Mammolo. After the de-stemming and pressing, the grapes are left to ferment for approximately 10-12 days in stainless steel tanks. During the fermentation, 3 pump-overs a day are carried out. As soon as the fermentation is over, the juice is immediately separated from the grapes by racking the juice into another tank for the malolactic fermentation. In January the wine is put into French oak barrels, where it is left for 12 months. After a light filtration, it is bottled and left to mature for approximately 3 months before being ready to ship. It shows a lively, ruby red color with hints of red fruit and violets. On the palate, this Chianti is supple, with spice and earthy flavors behind the fruit, and a persistent, textured finish.

Chianti Riserva DOCG Chianti Riserva is only produced during the best vintages. The grapes used for this wine are 80% Sangiovese and 20% Canaiolo, the best being carefully selected from the vineyards during the harvest. After the harvest, the grapes are removed from the stalks and placed into stainless steel tanks to ferment. The temperature is monitored during the fermentation which lasts approximately12 days and during this period three pump-overs a day are carried out. Because of the density, the pump-over is then replaced by the delestage (emptying and refilling the tank). After the fermentation, the juice is separated from the grape skins and left to settle in stainless steel tanks. After the racking, when the wine has become clear and the malolactic fermentation has come to an end, fifty per cent of the wine is then put into small oak (tonneaux) barrels to mature between January and February and the other fifty per cent in bigger barrels of French Oak for Manassas, VA

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William-Harrison Catalog — Italy approximately 24 months. After several months of refinement in the bottles, Chianti Riserva is ready to be shipped. Deep ruby, with complex flavors of fruit, roasted plum, leather and earth, soft tannins persist to the finish of this beautifully balanced wine. Can age for a decade or more.

Peregrinus IGT This wine derives from a careful selection of Sangiovese grape. During the wine harvest, the rows of vine with the best grapes is identified; this area is then looked at in order to remove bunches of grapes that have some kind of imperfection/blemish. The remaining grapes are left in rows for another 1015 days, depending on the weather conditions. After the de-stemming, the picked grapes are pressed and left to ferment in small vats. In the following days, the wine undergoes several pump-overs and delestages. The fermentation lasts on average between 12-15 days but the grape is left to macerate for a further 10 days. After the malolactic fermentation is complete, the wine is placed into 225litre French oak barrels for approximately18 months. As soon as the wine is ready it is lightly filtered and bottled. The refinement in bottles lasts for at least 6 months. Intense ruby red color with purplish tints, showing complex aromas of violet, roasted plum and oak, this wine has a full-bodied structure with ample fruit and supple tannins. Age 5-15 years.

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William-Harrison Catalog — Italy

TERRE DI VALGRANDE The wine company Terre di Valgrande was established in 2006 by a great wine lover, Matteo Zandonella Sarinuto. He founded Terre di Valgrande in Verona, a city surrounded by valleys unrivalled for the production of high quality wine, with products of excellence such as the Amarone della Valpolicella. This wine is the gemstone of the company. They select the best grapes Corvina, Rondinella and Molinara of Valpantena and Valpolicella directly purchased from farmers, to join them together at the “fruttaio”. Only after at least 100 days of rest, the grapes are then vinified under the care of the cellar master. There the wine is also matured and bottled. Besides the Amarone, they produce Valpolicella, Valpolicella Ripasso, white wines, and an excellent Prosecco DOC. At Mareno di Piave, in the famous and fertile territory of Treviso, we select the best grapes to guarantee excellence to our customers. Matteo was born in the unique area of the Dolomiti. He has always loved and respected nature and cultivated his passions between the mountains and vineyards. He dedicates himself to his passion and has a specialization in oenology. With his passion, experience, and knowledge gained in the field, he constantly searches for best practices in the vineyard, winery and cellar.

WINES OF PIEDMONT

CUNEO

With 46 different DOC and four DOCG areas, Piedmont is the region that produces the largest number of best known, noble, and world-appreciated prize-winning wines, such as Barolo, Nebbiolo and Moscato d’Asti. The main grape grown here is the distinguished Nebbiolo, which is the base for the famed Barolo. Its name derives from the word nebbia, or fog, because of a velvety, whitish coating over the grape skins. Their production is focused on the Moscato and Nebbiolo varieties. It is their special attention and care of the vineyards that guarantees the quality of the wines offered to their customers.

BAROLO DOCG A great wine that is velvety delicately scented with hints of red and purple fruits, and of great aromatic complexity. Flavors of ripe, bright red fruit, leather, spice, and oak show up on the palate, and it finishes with firm tannins that are well-integrated. Although it can be appreciated after a few months after bottling, it will continue to improve and develop its elegance for 10 - 15 years.

WINES OF PUGLIA

TARANTO

Puglia (also spelled Apulia) is the ‘heel’ of the ‘boot’ that is called Italy. The northern end of the region is a hilly, coastal terrain above a line drawn between Taranto and Brindisi. Below those two cities, one on each coast, it has a relatively flat terrain that is surrounded by water by three sides. This region is prolific in production (the region often produces more wine than Sicily or Germany), has 24 DOCs, but produces less than 2 % of DOC wines. Although the heat can be oppressive here, there is a constant ocean breeze that plays between the Adriatic and Ionian seas. Manassas, VA

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William-Harrison Catalog — Italy

PRIMITIVO IGT PUGLIA Primitivo originates here in Puglia (related to the Zinfandel grown in California) grows in areas affected by hot weather yet tempered by sea breezes. The color is deep ruby red with slight purple hue; this wine expresses very good ripeness with balanced flavor, soft yet good acidity, and ample tannic structure. It shows red fruits like cherry jam, raspberry and blackberry. Excellent with all Mediterranean cuisine, is perfect with strongly flavored roasted meats, spicy cold cuts and cheeses.

WINES OF THE VENETO

VERONA

The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its typicity. In the hilly zone near Verona there are some excellent wines, some lighter, some richer, with real character. A very small portion of the district's production is represented by the spicy and rich Amarone, a wine partially made of dried grapes that are re-fermented with Valpolicella. This is a specialty of Verona, and can be a great wine that can last for decades. The eastern part of this beautiful region is mostly know for the famous PROSECCO. The province of Treviso, where the Prosecco is made, is one of the great Italian regions of wine production and history. Two of the local varieties, Prosecco and Raboso, have been cultivated in this area for over 3200 years, yet are not indigenous. The Prosecco and Raboso came from more ancient areas of vine cultivating and winemaking: Armenia and Georgia in Western Asia.

PROSECCO DOC EXTRA DRY SPARKLING WINE This popular Prosecco shows a fine and persistent bubble and has an intense and elegant fragrance, with hints of fresh fruit and honey. On the palate, it shows freshness and softness, vibrancy and smoothness, flavor and sweetness, all backed by a creamy finish. This extra dry version expresses the pretty fruit of the wine more than most.

PINOT GRIGIO IGT DELLE VENEZIE A wine of great tradition in the region of Veneto. Structured and elegant at the same time, the grapes have the ideal habitat to fully express their potential. It features a beautiful straw yellow color with coppery highlights. The nose is floral and fruity, with vibrant expressions of apple and elder. On the palate on notices fresh and smooth apple flavors, hints of pineapple and orange peel. Perfect with seafood, shellfish and fried fish. The finish concludes with ample fruit and is crisp and refreshing with a good persistence.

VALPOLICELLA BORGO ANTICO Bright ruby color, this wine shows a typical fruity aroma with notes of cherry, leather and a touch of spice. It is medium bodied with supple tannins, and shows wonderful balancing freshness that makes it a perfect companion to Manassas, VA

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William-Harrison Catalog — Italy pasta, cold cuts and soft to firm cheeses. Typically it is consumed within 2-3 years after the vintage, but can age a few more years.

AMARONE della VALPOLICELLA

ANTICO

Produced in small quantities with a traditional method and characterized by a careful selection of grapes and drying them, before adding these dried grapes to already fermenting Valpolicella. Then the fermentation process starts anew, with much more concentration of the superbly ripe grape flavors, tannins, and aromas. Once the fermentation is complete, the wine is then aged in barrel for a minimum of 2 years. Rich in alcohol, glycerin, and structure, this powerful wine is very expressive in its fruit and spice. Few wines can reach the ample richness and balance of this Amarone, which can age for over 2 decades. Deep garnet in color is characterized by rich aromas of walnuts, currant jam, with an exceptionally velvety and generous body. TERRE DI VALGRANDE AMARONE DELLA VALPOLICELLA VENETO 2007 Silver medal Decanter World Wine Awards Our Amarone della Valpolicella has been judged by the world's best wine professionals in the most comprehensive and authoritative wine competition in the world, and has been awarded.

WINES OF TUSCANY

FLORENCE

The area between the Apennines and the Tyrrhenian Sea is one of the most beautiful and best preserved landscapes in Europe. A 120 mile carpet of hills stretches between its northern and southern boundaries, threaded with winding streams, dotted with medieval villages, and covered with oak forests. Vineyards are found almost everywhere, though there are few contiguous growing areas. One third of Tuscany falls into the wine district of Chianti. Well-made examples of Chianti often have the potential to age and improve in the bottle for six to twenty years.

CHIANTI DOCG Among the most famous Italian red wines in the world, its bouquet reminiscent of violets, the taste is delightfully elegant. Its color is ruby red when young yielding to brick red when well-aged. Chianti will give the most benefit when married with the right foods. Drink with wild hare, Florentine steak, the roast lamb, grilled meat when aged, and with pasta and beans, tripe, poultry and cheese when young. Deep ruby red color, red fruit and leather aromas with hints of violet, lovely mid-palate texture with an elegant flavor profile and lingering finish.

Manassas, VA

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Italian Catalog (Updated)  

Complete Italian catalog for William-Harrison Imports