Cellier New Arrivals - March, 2015 | New products
This 2013 vintage marks Enrico Scavino’s 63rd vinification at the estate, founded in 1920 by his grandfather Paolo. A well-established family expertise that is confirmed in the glass.
After last year’s success with its 100% Corvina red wine cuvee, Piona estate once again charms us with this white combining a judicious mix of local varietals.
Having a profound respect for nature, Di Majo Norante estate produces this wine from organically-grown very old vines and fashions the cuvee with a decidedly modern style.
|Ratings:||GR 2 bicchieri (rouge) AIS 3 grappoli|
Born from the classic blend of the Valpolicella DOC, this wine enjoyed a second fermentation with Amarone marc for 12 to 15 days. A technique that earns the wine the “Ripasso” mention.
This small business originally founded by grandfather Giacommo Tommasi today spans over 200 hectares of vines located on the most beautiful vineyards of the region. Rafaèl is the name of the unique parcel the cuvee is born from.
Associated with the Soave DOC revival, Graziano Prà puts his incredible talent to use in this Garganega cuvee born from vineyards aged 30 to 60 years. Notes of jasmine, honeydew, white pepper and lime intertwine in a very elegant mouth.
One of the producers at the estate compares the benefits of marrying different varietals in a cuvee for better complementarity to a soccer team, in which every player is part of the team success.
In this vineyard, we quite uncommonly let grapes grow in the shade until September, and let the sun shine on them a full month before harvest. This type of “second maturation” yields a very novel profile.
Not well known of the general public, Castello di Neive has been part of the Piedmont wine landscape for ages. But with a Barbaresco at such price point, the estate will fast get the attention it deserves.
Harvested late October for more richness, this wine also enjoyed a partial fermentation in oak casks. The result? A surprising Soave sure to dazzle your taste buds.
Its name, Grandarella, evokes the ancestral technique of “Appasimento” typical to Veneto and at which Masi excels. The process consists of drying the grapes outside before fermentation.
To concentrate the aromas, the grape bunches are left to dry for some 20 days before the fermentation process. An 18-month élevage in French oak casks follows to complete the process.
COS is a project founded in 1980 by three friends: Cilia, Occhipinti and Strano.This “orange” wine gets its unique personality from a prolonged contact of the grape skins with the must.
A reference in Piedmont, Michele Chiarlo is the seventh-generation winemaker of the family. This Barolo is made partially from fruits of the Cerequio cru and surrounding vineyards.
|Ratings:||WA 92 JS 93|
This family estate, the proud owner of some 140 hectares of vine, has been one of the leading producers of the region for many centuries.