SM004 - Bonarda Doc

A classic from Oltrepo Pavese, a structured wine made entirely from Croatina grapes. Intense ruby red colour. Naturally slightly sparkling. Delicate fruity and floral perfumes, with spicy notes. Balanced, with good persistance, is best served at cellar temperature to accompany meat dishes of all kind. Ideal with salami. Vinification After destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping over of the must over the grape dregs. Refermation follows in order to achieve natural slight sparkling. Ageing At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

Manufacturer: San Michele ai Pianoni

SM005 - Rosa Rosae Doc

Made entirely from Pinot Noir grapes. The brief contact with the skins leaves a brilliant pink colour. A wine of great elegance, with notes of cherry. Good structure with long persistency. Serve as an aperitif or with light dishes and seafood. Vinification After destemming and crushing of the grapes, the must is left in contact with the skins for about 12 hours, then is separated to continue the fermentation in steel vessels under controlled temperature. Ageing At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

Manufacturer: San Michele ai Pianoni

BR002 - Grechetto dei Colli Martani Doc

Is a white wine with a major alcohol structure whose grapes are harvested by hand and then refined into steel barrels for 6 months.

Manufacturer:Cantina Rafin

BR001 - Sagrantino di Montefalco Docg

Wine made from Sagrantino grapes. Harvested made only by hand and aged in french oak barrels for 24months.This wine as an intense ruby red colour and complex structure, with hints of while berry and vanilla. Aroma unique.

Manufacturer:Cantina Rafin

SM006 - Riesling Doc

Made entirely from Riesling grapes. A still wine, straw-yellow coloured, brilliant with green reflexes. Fresh and delicate, notes of apples with long persistency. Can stand full ageing. Best served with pasta dishes, sea food and vegetables. Vinification Brief maceration at low temperature followed by soft pressing. The must is clarified by precipitation, then ferments in stainsteel vessels under controlled temperature. Ageing At least 6 months on yeast in stainless steel vessels to complete the organolectic characteristics. After bottling the product is normally kept in a thermoconditioned storage area for at least 12 months.

Manufacturer: San Michele ai Pianoni

SM001 - Profondo di San Michele Doc

Made from Croatina (45%), Barbera (45%) and Uva rara/Vespolina (10%) grapes. Intense deep ruby-red colour. Full and slighty tannic flavour, with notes of marascacherry and violets and medium aromatic persistency. Robust and full-bodied, this is a great wine for ageing. The grains undergo a slight maceration on the skins in stainless steel barrels and are then transferred to wood for ageing for at least 24 months. After bottling the wine rests for at least 6 months before being released ready to drink. Vinification After destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 25 days, with daily pumping over of the must over the grape dregs. Malolactic fermentation follows on. Ageing For 24 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

Manufacturer: San Michele ai Pianoni

SM008 - Gloria Doc

Made entirely from Muscat grapes . After late harvesting, the grapes are left to dry for 3-4 months, up to when they loose about one third of their weight and develop botrytisation (botrytis cinerea) which gives them added richness. Aged in wood for at least 12 months. An amber-coloured dessert wine with loads of dried fruit, including apricots, raisins, orange zest and figs. Aromas of Muscat, with an exotic character of pineapple and peach. Caramelized notes of honey on the palate. Carried acidity to aid the sweetness with a long pure and clean length. Full-bodied and zesty, sweet and thick, with a lively full flavoured aftertaste. Best served at room temperature, with pastries, chocolate cakes and also mature and blue cheese. Drying After late harvesting, the grapes are left to dry on straw mats or in baskets in a ventilated room. The process of drying removes the water content of the grapes while concentrating sugar and flavor content. Vinification The grapes are then crushed and a slow fermentation begins, initially in stainless steel vessels under controlled temperature, then slowly in wood until the process of fermentation stops naturally and the wine is left with residual sugar. Ageing For12 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature in order to complete the organolectic characteristics

Manufacturer: San Michele ai Pianoni

BR003 - Montefalco Rosso Doc

Montefalco Rosso is a wine produced with Sangiovese and Merlot grapes carefully hand-picked, ruby ??red tending to purple, with hints of spice and aromas of vanilla, aged 9 months in French oak barrels, full-bodied wine to match with red meats and White, roasts, meats and cheeses.

Manufacturer:Cantina Rafin

BR004 - Montefalco Rosso Riserva

Montefalco Rosso Riserva is a wine created from the best grapes of Sangiovese and Merlot harvested by hand, aged 24 months in French oak barrels; then bottled and left to rest for another 9 months. Smooth taste and elegant with hints of wild berry, you should pair it with grilled red meats, roasts and cheeses.

Manufacturer:Cantina Rafin

SCH001 - Dolcetto D'Alba Doc

Vine: 100% Dolcetto Vineyard: different positions all located in the village of Serralunga d’Alba Altitude 300-400 metres a.s.l. - south-east and west exposure Loamy and calcareous ground - guyot growing system Density 4.000 plants per hectare Grape-harvest: tardy, manual - period end September/beginning October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Pumping over and airing twice a day with temperature check Frequent racking Refining: in steel for 6-8 months

Manufacturer: Az. Agr. Schiavenza

SCH002 - Dolcetto D'Alba Doc Vughera

Vine: 100% Dolcetto
Vineyard: different positions all located in the village of Serralunga d'Alba - Altitude 300-400 metres a.s.l. - south-east and west exposure Loamy and calcareous ground - guyot growing System - Density 4.000 plants per hectare
Grape-harvest: tardy, manual - period end Septemher/beginning October
Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C - Pumping over and airing twice a clay with temperature check Frequent racking Refining: in steel for 6-8 months 

Manufacturer: Az. Agr. Schiavenza

SCH003 - Langhe Nebbiolo Doc

Vine: 100% Nebbiolo Vineyard: different positions all located in the village of Serralunga d’Alba Altitude: 300-400 metres a.s.l. - south-east and west exposure Calcareous and tuffaceous ground - guyot growing system Density: 4.000 plants per hectare Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Frequent racking Refining: in steel cisterns for 1 year followed by refining about 10 months in bottle.

Manufacturer: Az. Agr. Schiavenza

SCH004 - Barolo Prapò 2007 Docg

Vine: 100% Nebbiolo Vineyard: Prapò hamlet of the village of Serralunga d’Alba Altitude 350 metres a.s.l. - south-east exposure Calcareous and tuffaceous ground - guyot growing system Density 4.000 plants per hectare - surface 5.000 mq Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Frequent racking Refining: in Slavonia oak barrels of 20-40 hl for 3 years

Barolo Prapò 2005: Cod. SCH004b

Manufacturer: Az. Agr. Schiavenza

SCH005 - Barbera d'Alba Doc

Vine: 100% Barbera Vineyard: located in Perno in the village of Monforte d’Alba on the right slope in front of Castiglione Falletto Altitude 350 metres a.s.l. - west exposure - loamy and sandy ground Guyot growing system - density 4.000 plants per hectare Grape-harvest: tardy, manual - period half October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Pumping over and airing twice a day with temperature check Frequent racking Refining: in steel for 12-18 months.

Manufacturer: Az. Agr. Schiavenza

SCH006 - Barolo Broglio 2007 Docg

Vine: 100% Nebbiolo Vineyard: Broglio hamlet of the village of Serralunga d’Alba Altitude 360 metres a.s.l. - south-east exposure Loamy ground, CIMOSO deeply calcareous - guyot growing system Density 4.000 plants per hectare - surface 14.000 mq Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15.20 days at 25-30 °C Frequent racking Refining: in Slavonia oak barrels of 20-40 hl for 3 years

Barolo Broglio 2006 Docg : Cod. SCH006b

Manufacturer: Az. Agr. Schiavenza

SCH007 - Barolo Bricco Cerretta 2006 Docg

Vine: 100% Nebbiolo Vineyard: Bricco Cerretta in the village of Serralunga d’Alba Altitude 390 metres a.s.l. - south-east exposure Loamy ground, slimy lightly calcareous - guyot growing system Density 4.000 plants per hectare - surface 6.000 mq Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Frequent racking Refining: in Slavonia oak barrels of medium size (30-40 hl) for 3 years

Barolo Bricco Cerretta 2007 Docg: Cod. SCH007b

Manufacturer: Az. Agr. Schiavenza

SCH008 - Barolo Perno Docg

Vine: 100% Nebbiolo Vineyard: different positions all located in the village of Serralunga d’Alba Altitude 300-400 metres a.s.l. - south-east and west exposure Calcareous and tuffaceous ground - guyot growing system Density 4.000 plants per hectare Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Frequent racking Refining: in Slavonia oak barrels of medium size (30-40 hl) for 3 years

Manufacturer: Az. Agr. Schiavenza

SCH009 - Barolo Serralunga Docg

Vine: 100% Nebbiolo Vineyard: different positions all located in the village of Serralunga d’Alba Altitude 300-400 metres a.s.l. - south-east and west exposure Calcareous and tuffaceous ground - guyot growing system Density 4.000 plants per hectare Grape-harvest: tardy, manual - period half/end October Wine-making: fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C Frequent racking Refining: in Slavonia oak barrels of medium size (30-40 hl) for 3 years

Manufacturer: Az. Agr. Schiavenza

SCH010 - Barolo Broglio Riserva 2004 Docg

Vine: 100% Nebbiolo
Vineyard: Broglio hamlet of the village of Serralunga d’Alba Altitude 360 metres a.s.l. - south-east exposure
Loamy ground, CIMOSO deeply calcareous - guyot growing system 
Density 4.000 plants per hectare - surface 14.000 mq
Grape-harvest: tardy, manual - period half/end October
Wine-making: fermentation in vitrified cement cisterns for 15.20 days at 25-30 °C
Frequent racking
Refining: in Slavonia oak barrels of 20-40 hl for 5 years

Manufacturer: Az. Agr. Schiavenza

BI001 - Fossolupaio Rosso di Montalcino Doc

Grape varieties Sangiovese 90 %, other red grape varieties 10 % Yield per hectare circa 6,000 bottles (4,500 lit.) Vinification in stainless steel temperature controlled tanks, between 21 and 23 ° C, maceration on grape skins for 8 to 10 days Maturation in stainless steel tanks for at least 6 months Aging 3 months in the bottle.

Manufacturer: Bindella

BI002 -Bindella Vino Nobile di Montepulciano Docg

Grape varieties Sangiovese 85 %, other red grape varieties 15 % Yield per hectare circa 5,000 bottles (3,750 lit.) Vinification in stainless steel temperature controlled tanks, between 28 and 30 ° C, maceration on grape skins for 10 to 15 days Maturation in oak barrels for 18 months Aging 6 months in the bottle.

Capacity of 0,375ml: Cod. BI002b
Magnum of 1500ml : Cod. BI002c

Manufacturer: Bindella

BI003 - Bindella Vino Nobile di Montepulciano Riserva Docg

Grape varieties Sangiovese 85 %, other red grape varieties 15 % Yield per hectare circa 5,000 bottles (3,750 lit.) Vinification in stainless steel temperature controlled tanks, between 28 and 30 ° C, maceration on grape skins for 10 to 15 days Maturation in oak barrels for 24 months Aging 12 months in the bottle.

Manufacturer: Bindella

BI004 - I Quadri Docg

Grape varieties Sangiovese 100 % Yield per hectare circa 5,000 bottles (3,750 lit.) Vinification in stainless steel temperature controlled tanks, between 28 and 30 ° C, maceration on grape skins for 15 to 18 days Maturation in oak barrels for 18 months Aging 12 months in the bottle Tasting notes and serving suggestions dark fruits along with spicy notes, depth, smooth with a long finish, perfect with red meat or game, noble mushrooms and cheese.

Magnum of 1500ml: Cod. BI004b

Manufacturer: Bindella

BI005 - Vallocaia Toscana IGT

Grape varieties Sangiovese, Syrah, Cabernet Sauvignon Yield per hectare circa 4,500 bottles (3,375 lit.) Vinification in stainless steel temperature controlled tanks, between 28 and 30 ° C, maceration on grape skins for 15 to 18 days Maturation in oak barrels for 18 months Aging 12 months in the bottle Tasting notes and serving suggestions dense and powerful with a rich structure, elegant and long, ideal with fried red meat.

Magnum of 1500ml: Cod. BI005b

Manufacturer: Bindella

BI006 - Antenata IGT

Grapes varieties: Merlot 100% - Vinification: in stainless steel temperature controlled tanks, between 28 and 30 ° C, maceration on grape skins for 15 to 18 days - Maturation: in oak barrels for 10 –12 months - Aging: 12 months in the bottle - Tasting notes and serving suggestions full-bodied, rich and intensive with the rounded taste of red grapes, perfect with red meat, game and cheese serve at 18 to 20 ° C - Antenata shows a dark ruby ??red coluor, intense and concentrated.Very elegant aromas which start with hints of currant, black cherry and plum followed by aromas of blueberry, violet, vanilla, leather, tobacco, chocolate and eucalyptus. The mouth has good correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors, pleasing roundness. The finish is persistent with flavors of currant, black cherry and plum. Antenata mature for 12 months in cask followed by 12 months of aging in bottle. Advised : Ideal with red meat and mature cheese.

Manufacturer: Bindella

BI007 - Gemella Toscana IGT

Grape varieties Sauvignon Blanc 100 % Yield per hectare circa 7,000 bottles (5,250 lit.) Vinification in stainless steel temperature controlled tanks, between 10 and 13 ° C Maturation in stainless steel tanks for at least 6 months Aging 3 months in the bottle Tasting notes and serving suggestions ideal wine for aperitifs, different types.

Manufacturer: Bindella

BI008 - Dolce Sinfonia Vinsanto Doc

Grape varieties Trebbiano 80 %, Malvasia 20 % Yield per hectare circa 2,600 bottles (1,000 lit.) Vinification in small oak barrels (50 l) during the month of February following the harvest, from air-dried grapes hung from traditional rafters Maturation in oak barrels for 36 months Aging 12 months in the bottle Tasting notes and serving suggestions packed with ripe fruits and oak spice notes; concentrated, smooth and elegant: ideal with Cantuccini, almond pastrie and blue veined cheese.

Manufacturer: Bindella

BI010 - Dolce Sinfonia Vinsanto Occhio di Pernice Doc

Grape varieties Sangiovese 60 %, Trebbiano 40 % Yield per hectare circa 2,600 bottles (1,000 lit.) Vinification in small oak barrels (50 l) during the month of February following the harvest, from air-dried grapes hung from traditional rafters Maturation in oak barrels for 36 months Aging 12 months in the bottle Tasting notes and serving suggestions sweet and silky, soft and freshly elegant and concentrated, it is a perfectmatch with chocolate sweets or matured cheese.

Manufacturer: Bindella

BI009 - Grappa di Vino Nobile di Montepulciano Vallocaia

“Vinacce” 100 % grape Pomace from Vino Nobile di Montepulciano Distillation by batch distillation in copper alembics Maturation in stainless steel tanks Aging in the bottle Alcoholic strength 42 % vol Tasting notes pure and crystalline; its warm alcohols pleasantly combine notes of spices, liquorice and tobacco.

Manufacturer: Bindella

BI011 - Grappa di Vino Nobile di Montepulciano Vallocaia ORRO

“Vinacce” 100 % grape Pomace from Vino Nobile di Montepulciano Distillation by batch distillation in copper alembics Maturation in oak barrels Aging in the bottle Alcoholic strength 43 % vol Tasting notes amber-hued, exceptional finesse and intensive bouquet with traces of dried fruits, spices and vanilla.

Manufacturer: Bindella

M001 - Nero d'Avola

Grapes:100% nero d’avola; production area:grotte – racalmuto – favara – agrigento; vineyard altitude:400/550 metres above sea level; soil composition:calcareous, clayey; training system:guyot and spur pruned cordon; planting density:3,500/4,000vines /hectare; production for hectare:7.5-8.5 tonnes; yield in wine:65%; year vineyards planted:1986 /1990; harvest period:first half of september; fermentation temperature:29 c°; vinification system: skin contact for 15 days in stainless steel tanks; malolactic fermentation:in stainless steel tanks; maturation period:3 month in 225 litres allier and troncais oak barrels; aging before release: 4 months
alcoholcontent:14.70 % vol.; totalacidity:5.70 grams per litre.
Ph:3.50; dry extract:35.00; first vintage bottle: 1998; packing: bordeaux bottle med. type in 6 and 12 bottle cases; sensorial analysis: dark red ruby colour and at the olfactory it shows a rich fruit that remembersblackcurrant and bilberry. at the palate it’s charming, full and elegant, the tannins are velvety and persistent.

Magnum of 1500ml: Cod. M001b

Manufacturer: Morgante

M002 - Don Antonio

Grapes: 100% nero d’avola Production area: grotte - agrigento Vineyard altitude: 450/550 metres above sea level Soil composition: white colour calcareous with parts of clay Training System: Guyot And Spur Pruned Cordon Planting Density: 3.500 Vines /Hectare Production For Hectare: 5 Tonnes Yield In Wine: 65% Year Vineyards Planted: 1970 /1975 Harvest Period: Second Half Of September Fermentation Temperature: 29 C° Vinification System: Skin Contact For 20 Days In Stainless Steel Tanks Malolactic Fermentation: In Stainless Steel Tanks Maturation Period: 12 Month In 225 Litres Allier And Troncais Oak Barrels Aging Before Release: 18 Months Alcohol Content: 15,00 % Vol. Total Acidity: 5,30 Grams Per Liter. Ph: 3,68 Dry Extract: 39,00 First Vintage Bottle: 1998 Bottles Produced On The Average In A Year: 40.000 Packing: European Type Bordeaux Bottle In 6 Bottle, Cases And Wooden Box, 1,5 Liter Magnum Bottle And 3,0 Liter Double Magnum Both In Single Wooden Box. Sensorial Analysis: Very Concentrated Red Ruby Color, Intense Fruity Smells, Ripe Cherry , Rose, Sweet Spices, Liquorices And Cocoa. The Taste Is Quite Persistent And Balanced.

Manufacturer: Morgante

M003 - Scinthillì

Grapes: 100% Nero D’avola Production Area: Grotte – Racalmuto – Agrigento Vineyard Altitude: 450/550 Metres Above Sea Level Soil Composition: Calcareous, Clayey Plant Breeding System: Guyot Plantation Density: 4,000 Vines /Hectare Production For Hectare: 9 Tonnes Yield In Wine: 65% Year Of Implantation: 2004 Harvest Period: Last Week Of September Fermentation Temperature: 20° C Vinification System: Skin Contact For 2 Days In Stainless Steel Tanks Malolactic Fermentation: None Alcohol Content: 13.00% Vol. Total Acidity: 5,70 Grams Per Litre. Ph: 3.55 Dry Extract: 28.50 First Vintage Bottled: 2008 Packing: Bordeaux Bottle Type Of Lt. 0.75 In 06 Bottles Cases Serving Temperature: 10°–12° C. Food Match: Fresh Cheeses, Fish Dishes, Sushi, Sashimi, Grilled Meat And Pizza

Manufacturer: Morgante

M004 - Don Antonio Grappa Nero d'Avola

Grapes: 100% Nero D’avola Origin Of The Skins: Grapes For The Production Of Don Antonio Distillation System: Discontinuous Plant: Small Copper Steam Boiler Maturation Period: 10-12 Months In Different Essence Medium Toasted Barriques Alcohol Content: 45% Vol. Packing: Ariane I Type 50 Cl Bottle In Cardboard Case Colour: Amber-Coloured Scent: Wide, Wrapping, With A Big Personality. A Wonderful Concert Of Sensations In Which Ripe Fruit Stands Out (Black Currant, Apricot, Marasca Cherry) Cacao And Vanilla.

Manufacturer: Morgante

CA001 - Vigna'ngena Docg

Grape variety: 100% Vermentino Vineyards: Capichera in Gallura DOC: DOCG Vermentino di Gallura Age of vineyards: 10-15 years old Aspect and altitude: east-west facing, 120 m a.s.l. Soil: sandy, stony soil rich in fragmented granite rock, typical of Gallura Vine training system: vertical trellis, 5.000 plants/ha Grape yeld for hectare: 60/80 q/ha Firts vintage: 1994 Release for sale: 9 months after harvest Ageing potential: 2/3 years after release for sale.

Manufacturer:Capichera

CA002 - Capichera Classico IGT Isola dei Nuraghi

Grape variety: 100% Vermentino Vineyards: Gallura DOC: IGT Isola dei Nuraghi Age of vineyards: 10-25 years old Aspect and altitude: east-west facing, 120m a.s.l. Soil: sandy, stony soil rich in fragmented granite rock, typical of Gallura Vine training system: vertical trellis, 5,000 plants/ha Harvest: hand-harvesting Grape yield per hectare: 60-80 q/ha First vintage: 1980 Release for sale: 1 year after harvest Ageing potential: 4-5 years after release for sale.

Manufacturer:Capichera

CA003 - Santigaini IGT Isola dei Nuraghi

Grape variety: Vermentino100% Vineyards: Capichera ‘Coddu ‘Ecchju’ in Gallura DOC: IGT Isola dei Nuraghi Age of vineyards: 10-25 years old Aspect and altitude: east-south-east facing, 70-110m a.s.l. Soil: sandy, stony soil rich in fragmented granite rock, typical of Gallura Vini training system: Guyot-trained on vertical trellis, 5,000 plants/ha Harvest: hand-harvesting Grape yield per hectare: 40-50 q/ha Firts vintage: 2003 Release for sale: 3 years after harvest Ageing potential: 8-10 years after release for sale.

Manufacturer:Capichera

CA004 - Capichera Vendemmia Tardiva IGT

The first ever Vermentino and the first white Sardinian wine to be fermented in barriques. Vendemmia Tardiva is made with late-harvested Vermentino grapes from the estate’s own vineyards. Grape variety: 100% Vermentino Vineyards: Capichera in Gallura DOC: IGT Isola dei Nuraghi Age of vineyards: 15-25 years old Aspect and altitude: east-west facing, 120m a.s.l. Soil: sandy, stony soil rich in fragmented granite rock, typical of Gallura Vine training system: vertical trellis, 5,000 plants/ha Grape yield per hectare: 60-80 q/ha First vintage: 1990 Release for sale: 2 years after harvest Ageing potential: 8-10 years after release for sale

Manufacturer:Capichera

CA005 - Assaje IGT Isola dei Nuraghi

In Gallura dialect the word Assajé means “that is already something". Success is born from an experiment. Grape variety: 100% Carignano Vineyards: Sulcis and Gallura DOC: IGT Isola dei Nuraghi Age of vineyards: min. 20 years old Aspect and altitude: east-south/east facing, 20/100 m a.s.l. Soil: slightly chalky, sandy and clayey Vine training system: vertical trellis, 5,000 plants/ ha Harvest: hand-harvesting Grape yield per hectare: 60/70 q/ha First vintage: 1997 Release for sale: 2 years after harvest Ageing potential: 4- 5 years after release for sale.

Manufacturer:Capichera

CA006 - Mantenghja IGT Isola dei Nuraghi

The word Manténghja is an ancient blessing in Gallurese dialect. The characteristics of this wine echo all the flavours and aromas of its land of origin. Grape variety: 100% Carignano Vineyards: Sulcis DOC: IGT Isola dei Nuraghi Age of vineyards: 15-60+ years old Aspect and altitude: east-south/east facing, 1-100m a.s.l. Soil: sandy Vine training system: head-trained and vertical trellis, 5,000 plants/ha Harvest: hand-harvesting Grape yield per hectare: 60-70 q/ha First vintage: 1999 Release for sale: 3 years after harvest Ageing potential: 8-10 years after release for sale

Manufacturer:Capichera

SP001 - Assisi Rosso Doc

Vineyard : 8.00 hectares, 400m above sea level Grape/grapes %: SANGIOVESE 50%, MERLOT 30%, CABERNET 20% Soil : medium consistency, fairly sandy, shallow soil containing highly porous and permeable skeletal deriving from the weathering of marine sandstone of the mother rock Harvesting : MID-END SEPTEMBER Yield hl/ha : 70% Vinification system and alcoholic fermentation: steeping for about 10-15 days in stainless steel at a controlled temperature with regular mixing Malolactic fermentation : in stainlees steel Aging : in wood for some months then in the bottle Alcohol % vol : 14 Contents of residual sugar : 0 Total acidity : 5,20 g/l Dry extract : 28,5 g/l

Manufacturer: Sportoletti

SP002 - Assisi Grechetto Doc

Wine Growing District : Assisi and Spello Vineyard : 4.00 hectares, 300m above sea level  Grape/grapes %: GRECHETTO 100% Soil : red soil of medium consistency, rich in calcium carbonate with a high presence of skeletal Harvesting : MID SEPTEMBER Yield hl/ha : 65% Pressing : Fermentation : Vinification system : contact of the must with the grape skins for 6 hours at low temperature. Alcoholic fermentation : in stainless steel at a temperature-controlled. Malolactic fermentation : none Aging : for some months in the bottle Alcohol % vol : 13,5 Contents of residual sugar : 0 Total acidity : 5,70 g/l Dryt extract : 19,80 g/l Type and volume of bottle : 750 ml Gross weight of carton : 14,5 Kg

Manufacturer: Sportoletti

SP003 - Villa Fidelia Rosso IGT

Wine Growing Districts : the hills of Assisi and Spello Vineyard : 6.00 hectares, 400m above sea level Grape/grapes %: MERLOT 70%, CABERNET SAUVIGNON 20%, CABERNET FRANC 10% Soil : medium consistency, fairly sandy, shallow soil containing highly porous and permeable skeletal deriving from the weathering of marine sandstone of the mother rock Harvesting : Merlot: firts tend ays of September ; Cabernet: in the middle of September Yield hl/ha : 70% Vinification system and alcoholic fermentation: steeping for about 15-18 days in stainless steel at a controlled temperature with regular mixing Malolactic fermentation : carried out to 100% Aging : for about 12 months in French oak casks of 225 litre and then in the bottle Alcohol % vol : 15 Contents of residual sugar : 0 Total acidity : 5,20 g/l Dry Extract : 36 g/l

Magnum of 1500ml : Cod. SP003b

Manufacturer: Sportoletti

SP004 - Villa Fidelia Bianco IGT

Wine Growing District : Spello Vineyard : 2.50 hectares, 400m above sea level Grape/grapes %: GRECHETTO 60% - CHARDONNAY 40% Soil : medium consistency, shallow soil layer with a high presence of skeletal deriving from the dissolving of limestone rock of Monte Subasio Harvesting : Chardonnay : third tend ays of August ; Grechetto : first tend ays of September Yield hl/ha : 70% Fermentation and Vinification system : contact of the must with the grape skins for 6 hours at low temperature. Alcoholic fermentation : in French oak casks of 225 litre Malolactic fermentation : carried out entirely in French oak casks Aging : in French oak casks with yeast deposits for around 4 months then in the bottle for about 1 year Alcohol % vol : 14,5 Contents of residual sugar : 0 Total acidity : 5,75 g/l Dry extract : 23,00 g/l

Manufacturer: Sportoletti

SM007 - Moscato Doc

Made from Muscat grapes 100%. A classic dessert wine, sweet and naturally sparkling, with delicate aromas and a good acidity. Best served chilled.Vinification Brief maceration at low temperature followed by soft pressing. The must is clarified by precipitation, then ferments in stainsteel vessels under controlled temperature until stopped by refrigeration. Refermentation follows in pressure vessels, in order to achieve natural slight sparkling. Ageing After bottling the product is normally kept in a thermoconditioned storage area for at least 3 months.

Manufacturer: San Michele ai Pianoni

SM002 - Pynòs Doc

Made entirely from Pinot Noir grapes, aged for 18months in French oak. Ruby-Red colour with amaranthine hues. A wine of great elegance, intense, clean, with notes of marasca cherry, blackcurrant, liquorice and spice. Good structure with long persistency. Vinification After destemming and crushing of the grapes, the must ferments in contact with the skins in steel vessels under controlled temperature for 12 days, with daily pumping of the must over the grape dregs. Malolactic fermentation follows on. Ageing For at least 18 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

Manufacturer: San Michele ai Pianoni

SM003 - Rosso dei Pianori Doc

Made from Barbera (45%), Croatina (45%) and Pinot Nero (10%) grapes. Intense deep ruby-red colour. Full bodied and slighty tannic with medium persistency. Serve with all kinds of meat dishes. 
 Vinification after destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping oer of the must over the grape dregs. Malolactic fermentation follows on. Ageing at least 12 months in bottle under controlled temperature to complete the organolectic characteristics.

Manufacturer: San Michele ai Pianoni

SCD001 - Sagrantino di Montefalco 2005 Docg

Best with roasted, grilled red meat and game.

Excellent pairing with spicy cheese and herbed. Grown around the town of Montefalco is the native black grape Sagrantino which produces wines of distinctive splendor, in both sweet and dry styles. Granted DOCG status in 1992, the Montefalco Sagrantino is a powerful wine with great depth. The Montefalco Rosso however remains a DOC. Through increased care during vinification and attention to aging practices the Sagrantino wines of Montefalco have evolved from highly tannic rustic wines into wines of respected quality. Required to be at least 95% Sagrantino, both the DOCG wines must be aged for 30 months, with the secco spending at least 12 months of that in oak barrels. The sweet wine is a passito, produced from dried grapes, and is regarded as one of the finest dessert wines of Italy’s central region.

Capacity of 0,375ml: Cod. SCD001b
Magnum of 1500ml : Cod. SCD001c
Magnum of 3000ml : Cod. SCD001d

Manufacturer: Az. Agr. Scacciadiavoli

SCD002 - Montefalco Rosso 2008 DOC

With pasta and rice. All kinds of meat.

Recent Awards AIS Associazione Italiana Sommelier Montefalco Rosso 2007  
Sangiovese, Merlot, Sagrantino

According to the ancient winemaking tradition of the Montefalco zone, after selecting the grapes for the production of the massive Scacciadiavoli Montefalco Sagrantino, additional fruit is harvested for the production of a fresh, friendly wine, ideally drunk with all the rich and tasty dishes for which Umbria is known. Aside from the native sagrantino (15%), there is sangiovese (60%), and merlot (15%) for complexity. The wine is fermented in stainless steel and aged for one year in large Salvonian oak foudres. The result is a fresh and fruity red with cherry aromas and flavors and a rather rich and long finish. 60% cab 20% merlot & sagrantino

Capacity of 0,375ml: Cod. SCD002b
Magnum of 1500ml : Cod. SCD002c
Magnum of 3000ml : Cod. SCD002d

Manufacturer: Az. Agr. Scacciadiavoli

SCD003 - Sagrantino Passito 2003 DOCG 0,375

Meditation wine. Nice with biscuits and cream cake, pies with fruit jams. Excellent with chocolate. Sagrantino

VINEYARD: 10 Ha. in Montefalco. 30 year old vines. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo]. 5000 vines x Ha. 100% Sagrantino. WINEMAKING: Grapes are handpicked in September and air-dried for two months, with a 50% weight loss per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 20 days in temperature-controlled stainless steel tanks. The wine ages in a mix of French oak tonneaux and 30 Hl Slavonia oak casks for 12 months prior to bottling. APPELLATION Montefalco Sagrantino Passito Docg VINTAGE 2004 GRAPE COMPOSITION 100% Sagrantino TYPE Red / Sweet VINEYARD 20 Ha., situated in the heart of the Montefalco appellation. 20 year old vines, vine density up to 4.000 – 5.000 plants per Ha. SOIL Clay and shale over Tufo chalk. ALCOHOL 15%

Sagrantino Passito 0,375ml Docg 2005:Cod. SCD003b

Manufacturer: Az. Agr. Scacciadiavoli

SCD004 - Spumante Brut Metodo Classico

Sagrantino, Chardonnay Very nice for aperitif, ideal with sushi.

Capacity of 0,375ml: Cod. SCD004b
Magnum of 1500ml : Cod. SCD004c

Manufacturer: Az. Agr. Scacciadiavoli

SCD005 - Rosè Vino Spumante Brut Metodo Classico

Very nice for aperitif and with fish dishes Sarantino

Magnum of 1500ml : Cod. SCD005b
Capacity of 0,375ml: Cod. SCD005c

Manufacturer: Az. Agr. Scacciadiavoli

SCD006 - Grechetto dell'Umbria IGT

Best with pasta and fish dishes Grechetto

Capacity of 0,375ml : Cod SCD006b

Manufacturer: Az. Agr. Scacciadiavoli

SCD007 - Grappa di Sagrantino

Sagrantino - digestive

Manufacturer: Az. Agr. Scacciadiavoli

SCD008 - Rosso Umbria IGT 2007

Sangiovese, Sagrantino, Merlot

Manufacturer: Az. Agr. Scacciadiavoli

LF001 - Brunello di Montalcino Docg - 2004 Riserva

The colour is deep red, clear and brilliant. As the wine is ageing the intensity of the colour gradates garnet red. The flagrance is intense and persistent, with fruit aromas like berry, plum, cherry and aromatic wood. The flavour is dry, warm, slightly tannic, strong, harmonious and persistent. We suggest you to serve the wine in wide and rounded crystal glasses in order to appreciate the harmonious bouquet and at a temperature around 18°c. Open the bottle some hours before drinking the wine to appreciate its pureness. Serve it to red meat, wild animals, mushrooms, truffle or cheeses.

Height: 400 meters above sea level - Alcoholic vol.: 13,5% - Residual sugar: 1,5 g/l - Acids: 5,13 g/l (tartaric) - Grape varieties: Sangiovese "Grosso" (100%) - Production: 3500 bottles - Aging: at least 2 years in oak wine butts, 8 months in barriques, 6 months in bottles, this wine is put on the market six years after the grape-harvest

Manufacturer: Az. Agr. La Fornace

LF002 - Brunello di Montalcino Docg - 2005/2006

The colour is deep red, clear and brilliant. As the wine is ageing the intensity of the colour gradates garnet red. The flagrance is intense and persistent, with fruit aromas like berry, plum, cherry and aromatic wood. The flavour is dry, warm, slightly tannic, strong, harmonious and persistent. We suggest you to serve the wine in wide and rounded crystal glasses in order to appreciate the harmonious bouquet and at a temperature around 18°c. Open the bottle some hours before drinking the wine to appreciate its pureness. Serve it to red meat, wild animals, mushrooms, truffle or cheeses.

Height: 400 meters above sea level - Alcoholic vol.: 13,5% - Residual sugar: 1,5 g/l - Acids: 5,13 g/l (tartaric) - Grape varieties: Sangiovese "Grosso" (100%) - Production: 3500 bottles - Aging: at least 2 years in oak wine butts, 8 months in barriques, 6 months in bottles, this wine is put on the market six years after the grape-harvest

Manufacturer: Az. Agr. La Fornace

LF003 - Rosso di Montalcino 2008

Fermented for 20-25 days in stainless steel tanks without natural yeast. Maceration and malolactic fermentation take place over a period of 21 days. The wine is racked into Slavonian oak casks where it ages for 12 months.

Alcoholic vol.: 14% - Residual sugar: 1,4 g/l - Acids: 5,24 g/l (tartaric)- Grape varieties: Sangiovese "Grosso" (100%)- Production: 7000 bottles - Aging: at least 6 monthsin oak wine butts, 4 months in bottle, this wine is put on the market one year after the grape-harvest A perfect choice for pasta with meat-sauce, meat and cheese.

Manufacturer: Az. Agr. La Fornace

LF004 - Rosso Igt 2009

Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile

Manufacturer: Az. Agr. La Fornace