Altos Las Hormigas- Malbec Clásico
A blend of 100% Malbec grapes harvested by hand from vineyards in Medrano, Lujan de Cuyo, and the Uco Valley of Mendoza. The area has a semi-desert climate with hot days and cool nights. Deep, fresh soils delay ripening, and avoid stress. These are sandy loams where the clay component provides mineral nutrients and water retention, while the sand component prevents the silt and clay part from compacting excessively and guarantees water drainage. An extended ripening season is relied on to give the Malbec its intensity and balanced flavor profile.
Grapes from different vineyards are vinified separately before the final blend. After a careful, double sorting process, the grapes are softly pressed and fermented with indigenous yeasts in order to express each of the selected vineyards. Fermentation takes place in separate stainless steel tanks for 10 days. The wine is then aged for 12 months in concrete vats. This wine displays a bright ruby red color, with lively violet hues. On the nose it is intense, showing notes of red fruits, strawberry and fresh plums. As the wine opens, it also shows mineral notes of graphite. On the palate it is fresh, very drinkable, with balanced acidity and supple tannins. The finish is long, fruity, and vertical.
Fosso Corno- Mayro Montepulciano
The name “Mayro” comes from the latin word “mavrus”, which means black, dark, recalling the dark colour of this wine. Mayro is produced from 100% selected Montepulciano grapes. The maceration lasts 10 days in steel fermenting vats, followed first by alcoholic and then by malolactic fermentation. The wine is then transferred into oak barrels of 15 hectolitres for a period of about 6-8 months. Then it is kept bottled for 2-3 months before being released. Delicate aromas of plum and cherries on the nose, full-bodied in the mouth with a long intense aftertaste.
The vineyards enjoy a unique microclimate with large temperature variations. On one side of the hill they enjoy the breezes due to the proximity of the sea while on the other side, a fresh wind that arrives from the Gran Sasso through the valleys to the Adriatic Sea. These climatic conditions give the grapes not only a special aromatic touch but guarantee at the same time their perfect ripening. The winemakers’ love for their land is apparent through the methods of production and, in their words, “we all have the duty to respect and protect the extraordinary beauty of this territory.”
Lenotti is family-owned and operated in Veneto by Giancarlo, Marina, and their son Claudio. The vines were first planted on the farm in 1906, although no wine was bottled until 1968, the same year Bardolino was granted DOC status. This local blend of primarily Corvina and Rondinella is a light red wine made similar to its more famous neighbor, Valpolicella, to be a versatile everyday food wine. Intended to be drunk young, this wine showcases acidic red fruit, earthy spice notes, and soft tannins on the finish. The vinification process includes soft pressing, fermentation for 5-6 days at a controlled temperature of 18-20°C, preservation in thermo-conditioned inox tanks, and cold bottling.
La Salita-Vino Rosso
La Salita is a high-quality negociant project owned by Giuliana Imports, launched in 2021 after 26 years of working in the Langhe. The relationships formed with producers and farmers from Barolo, Roero, Asti and Castagnole delle Lanze have allowed for the creation of a line of wines based on quality and value. Their Vino Rosso is a blend of the Piedmont’s traditional red varieties: 40% Nebbiolo, 38% Barbera and 22% Dolcetto. The wine is fermented and aged in 100% stainless steel tanks which lends it a lovely freshness. This blend has a natural balance of well-rounded structure and high-toned acidity.
Via Alpina- Pinot Grigio
Collio can be found in the far North of Italy nearing the border of Austria and Slovenia. Here, vine growing dates back to pre-Roman times, and DOC was established in 1968. The area enjoys a mild climate with summers that are hot but not stifling while the winters are cold and rainy. Dramatic diurnal temperature shifts and winds contribute to the local climate variation
Gianni, Giorgio and Giampaolo Venica have dedicated themselves to enhancing their family's long history in Friuli with the aid of continuous research and innovation. Their work leverages all of the microclimates present on their property so that they can create a "mosaic" of the various sites that Collio has to offer. Fermented and aged for four months in stainless steel, this Pinot Grigio is an excellent representation of that. On the palate it is clean and focused, driven by tropical fruit and supported by notes of honeysuckle and lilies. Friendly and bright, this wine will please novice and experienced wine-drinkers alike.
Domaine Gautherin Chablis 1er Cru VaillonsIn the late 1950’s, Raoul Gautherin founded his Domaine as we know it today, making wine from his family’s vineyards, which date back to 1585. Although Adrien Gautherin, Raoul’s Grandson, has walked in the vineyards and worked in the winery from a very young age, he officially joined the family business in 2008, alongside his father, Alain Gautherin. Alain and Adrien have taken the vineyard management and the wine- making to new heights for the family. Adrien’s winemaking philosophyis very simple, “To make great wine, you first need great grapes.” The winemaking starts in the vineyard with the highest quality fruit first. The family has 16.5 ha of vineyards total in Chablis with holdings in the Pre- mier Cru’s of Vaillons, Montmains, and Mont de Milieu, along with hold- ings in the climates of Vaudesir, Les Clos and Grenouilles within Chablis Grand Cru. With minimal use of new barrels, Adrien’s ability to create rich yet bright and beautiful wines is developed through extended lees aging, no battonage and working with vineyards that have an average vine age of 38 years from his Chablis all the way up to the Grand Crus.According to Anna Lee C. IIjima from Wine Advocate the wine has “Hints of gunflint and crushed white pepper to introduce this rich, ripe Chablis. Full bodied and creamy in texture, it's concentrated in flavors of baked yellow apple and preserved pear along with sunny tangerine-kissed acidity. Rounded and robust, the wine is approachable young but should hold well through 2030.”
The wine of the Langhe area evokes the spirit of the land, its colours and warmth. Eleven villages perched in the hills along the right bank of the river Tanaro, nestling among vineyards: the heart of Italian winemaking. This is the sole production area for Barolo, one of the most important wines in the world. The great reds of the Grimaldi winery are produced in three of these historic villages - Barolo, Novello and Monforte d'Alba. On the other side of the Tanaro, the left, the contrastingly rugged heights of the Roero area yield wines that have a wonderful story to tell. A sip of Nebbiolo d'Alba Valmaggiore reveals the true class that this harsh terrain conceals.
The Barolo is vinified in stainless steel fermentation tanks with an internal rotary system and temperature control. Maceration normally lasts for 10-12 days. Malolactic fermentation occurs in oak where the Barolo is aged for a total of 22-24 months: 50% barriques and 50 % larger casks. After the blending, the Barolo spends another 8 months in stainless steel before bottling.
This wine represents the harmony and the balance of a traditional Barolo. The aromas are ample and floral with nuances of spices. The palate is gentle with fine tannins balanced with the typical structure, which can be appreciated in youth for those who love the energy of Barolo that reaches its best expression with a few years of bottle age. A traditional Barolo: broad, warm, velvety, caressing, balsamic and lingering, the result of grapes from two decidedly interesting vineyards.