Ruby red with purple veins. Balsamic notes, incense, sandalwood, spices, smoky notes and blackberry jam. Enveloping, soft, fresh, savory, slightly tannic.

Petrussa's Sant'Elena Schioppettino di Prepotto wine takes its name from the historic vineyard located in Albana di Prepotto, next to the church of Santa Elena, near the Judrio River. Coming from a single vineyard parcel, its roots are in soil of alluvial origin, characterized by a significant presence of sand mixed with sandstone marl, giving the wine a distinctive and original character. The archive of vintages reveals a remarkable aromatic depth, in which spicy and balsamic tones clearly emerge, prevailing over the fruity aspect. This unique stamp distinguishes a specific portion of the varied wine-growing district of the Municipality of Prepotto. Gianni and Paolo, currently at the helm of the small 25-hectare winery, represent the third generation of winemakers. Since childhood, the two brothers have absorbed family values and winemaking tradition like sponges, remaining faithful to those principles to this day. Their hard-working, non-profit efforts are dedicated to wine, the region and the country. Characterized by an artisanal approach, manual labor done with passion and intuition accompanies the grapes from spring to fall in the winery. No use of herbicides or pesticides, no use of cumbersome machinery: the two brothers carefully follow each step of the process, giving their bottles a unique and soulful personality, almost as if each one carries with it the memories and essence of the person who created it.

Discover Sant'Elena wine from Prepotto: an artisanal excellence with deep spicy and balsamic notes. Fruit of the passion of Gianni and Paolo, the third generation of winemakers.

<label>Soil:</label>Alluvial with presence of sand and sandy marl.
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:Guyot
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>October
<label>Vinification and aging:</label>Fermentation in steel. Aging sur lies for 18 months in oak barrels, then another 9 months in bottle.
<label>Total sulfur:</label>nd

Schioppettino di Prepotto Colli Orientali del Friuli Doc

Schioppettino

Petrussa

Colli Orientali

Friuli Venezia Giulia

Cialla e Prepotto

Italia

Vigneti Petrussa

Deep golden yellow. Honey, Mediterranean scrub, citrus notes. Powerful, complex, mineral, balanced, enveloping and deep.

Giuseppe Sedilesu's Perda Pintà is a wine rooted in the winemaking tradition of Barbagia, using the native Granazza grape, a white berry typical of the area. Fermentation and maturation take place in barriques, giving Perda Pintà depth and complexity. The wine's natural minerality, never tamed, helps make it an ideal companion for a seafood meal. Perda Pintà is not just a wine, but a manifestation of Giuseppe Sedilesu's utmost commitment to his production philosophy, centered on respect for nature. This philosophy is reflected in the courageous choice made by Sedilesu in the 1970s, when he and his wife decided to return to the roots of farming culture. The result of this long journey is a wine that embodies the traditional style of production, with sustainable practices in the vineyard and in winemaking, such as the minimal use of sulfites, the use of native yeasts and spontaneous fermentations with long macerations. The vineyards, located in the heart of Barbagia, have recently been converted to organic, but Sedilesu's approach has always been characterized by minimal human intervention. The genealogy of the vines, grown using the traditional alberello system, is of great interest, with vines over fifty years old and one that even boasts a century of history. Perda Pintà is the fruit of meticulous work to enhance the bond between man and vine. The choice to vinify Granazza alone, without mixing it with Cannonau, demonstrates the intent to create a wine of extraordinary personality. Its intense aromatic concentration and powerful structure make it suitable for unconventional gastronomic pairings.

Perda Pintà by Giuseppe Sedilesu: an archaic and complex white wine from the native Granazza grape and the warmth of Mamoiada. Masterfully vinified in barriques, it expresses Sedilesu's production philosophy. Over fifty years of history in the vineyards, an enveloping sensory experience, savory and mineral. Ideal for unconventional food pairings.

<label>Soil:</label>Granitic disintegration rich in potassium
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Manual harvest, spontaneous fermentation in barrique. Aged 3 months in barrique, then at least 3 months in bottle.
<label>Total sulfur:</label>50 mg/l

Barbagia Bianco Igt

Granazza di Mamoiada

Giuseppe Sedilesu

Mandrolisai e Barbagia di Nuoro

Mamoiada

Vigneti località Mamoiada

Sardegna

Brilliant, bright golden yellow. Fruit, fresh flowers, herbs, iodine and balsamic notes. Structured, intense, savoury, fresh.

The Bianco ‘Li Sureddi’ by Antichi Vigneti Manca is a white wine made from Vermentino and Girò Bianco grapes, originally from Romangia. This project, started in 2017 by two sisters (sureddi in Sardinian), aims to respect the vine, the soil and its natural cycles as much as possible, both in the vineyard and in the winery. The vines are cared for with great attention and vinification is carried out in an artisanal way, trying to minimise interventions to enhance the varietal notes of the grapes and the unique characteristics of the terroir. Li Sureddi' Bianco comes from the Badde Pira estate - Sorso (SS), located in the hilly hinterland of Romangia, a picturesque area in the north-western part of Sardinia. This area is known for its warm and always breezy climate, thanks to the Mistral that blows strongly from the north-west. The vines, which are between 40 and 50 years old, are mainly cultivated using the alberello system. The soils consist of white marl rich in limestone and sandstone, of ancient marine origin.

The Bianco ‘Li Sureddi’ of Antichi Vigneti Manca, produced in Romangia by two sisters since 2017, is an artisanal wine of Vermentino and Girò Bianco, cultivated respecting nature, on limestone and sandstone soils.

<label>Soil:</label>Predominantly calcareous, rich in fossils with a strong presence of marls, sandstones, and Miocene conglomerates.
<label>Average age of the vineyard:</label>50 years
<label>Vineyard area:</label>1 ha
<label>Planting system:</label>Alberello and Guyot
<label>Plant density:</label>nd
<label>Average yield per ha:</label>45 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with wild yeasts naturally present on the skins, in open cement tanks for about 48 hours. Racking into small temperature-controlled steel tanks until the end of fermentation, which lasts for about 20 days. Aging in cement for one year. Bottled after various rackings with the addition of a small amount of potassium metabisulfite. No filtration or clarification.
<label>Total sulfur:</label>39 mg/l

Romangia Bianco Igt

Girò Bianco

Vermentino

Antichi Vigneti Manca

Vigneto Badde Pira

Romangia

Sennori

Intense ruby red with garnet highlights. Ripe red fruit, spices, graphite. Full, dynamic, warm, delicate tannins, long-lived, balanced.

Giuseppe Sedilesu's Cannonau Riserva "Carnevale" is an authentic expression of passion and winemaking art, coming from the heart of Barbagia, where tradition merges with innovation and this wine embodies a modern reinterpretation of the famous Cannonau grape variety. The mastery of production is manifested in "Carnevale," a Cannonau Riserva originating from Mamoiada, one of the most prestigious areas for the cultivation of this noble grape variety. The vineyards, located between 600 and 800 meters above sea level, enjoy a cool climate and considerable temperature ranges, giving the wine a unique complexity. The soils, derived from the disintegration of ancient granite rocks, are rich in minerals, helping to give the wine a perfect balance between freshness and a well-pronounced alcohol component, a typical characteristic of wines made from the Grenache grape, known in Sardinia as Cannonau. The careful care of the vines, which are bush-trained with low yields, less than 40 quintals per hectare, and the spontaneous fermentation with indigenous yeasts during a 20-25 day maceration on the skins, contribute to create an extraordinary wine. After this crucial stage, the wine rests for 14-16 months in 225-liter barriques, after which it is bottled without filtering and aged for at least 6 months in the cellar. Cannonau "Carnevale" presents itself in the glass with an intense ruby red color, underlined by garnet reflections. The bouquet opens with fragrances of Mediterranean maquis herbs, soft spices, subtle hints of graphite, and notes of red fruit and jam. The sip is enveloping, warm and rich, the tannins, delicate and elegant, blend perfectly with a harmonious finish, balanced by a pleasant freshness.

Explore the charm of traditional Sardinian wine making with Giuseppe Sedilesu's Cannonau Riserva "Carnevale." A modern wine with ancient roots that captures the essence of Barbagia, with notes of herbs, spices and red fruit.

<label>Soil:</label>Granitic disintegration rich in mineral
<label>Average age of the vineyard:</label>75 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>October
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on the skins for 20-25 days. Aging in barrique for about 15 months, then 6 months in bottle. No filtration.
<label>Total sulfur:</label>40 mg/l

Cannonau di Sardegna Riserva Doc

Cannonau

Bright orangey yellow with copper highlights. Dried fruit and spices with hints of apricot. Deep and intense, complex, persistent.

Ribolla 3781 is an orange wine is made from grapes from a parcel, named 3781, of Radikon's 2.2-hectare vineyard. The grapes do not undergo any treatment during the winemaking process; fermentation is spontaneous in contact with the skins. Aging has a significant duration, for about 4 years the wine matures in oak barrels followed by 10 years of aging in bottles without being filtered and clarified.

Ribolla 3781 is a natural orange wine from Radikon, made with grapes from plot 3781. Spontaneous fermentation on the skins and extended aging in oak barrels for 4 years, followed by 10 years in bottle without filtration or clarification, for an authentic and complex experience.

<label>Soil:</label>"Ponka" composed of compacted clay
<label>Average age of the vineyard:</label>30 years
<label>Vineyard size:</label>2.2 ha
<label>Type of planting:</label>Guyot and espalier sapling
<label>Planting density:</label>8000 vines per ha
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation and maceration for 3/4 months in truncated oak vats with 3/4 manual punching down. Aging in 25 to 35 hl oak barrels for 4 years, then in bottle for 10 years. No filtration, clarification or addition of sulfur dioxide.
<label>Total sulfur:</label>5 mg/l

Ribolla Gialla Venezia Giulia Igt

Ribolla Gialla

Radikon

Vigneti Radikon

Collio e Carso

Oslavia

Ruby red with garnet hues. Red flowers, underbrush, iron notes, citrus, licorice, lavender, mint. Vigorous, tannic, punchy, velvety.

Barolo Ravera Bricco Pernice takes its name from the place where partridges in love build their nests. This wine is the latest creation of the Cogno winery, the result of years of hard work and commitment. The project, born from Elvio's desire and brought to fruition by his son-in-law Valter, is based on a splendid vineyard located in the most historic area of cru Ravera, known for its exceptional vocation for Barolo and its unique microclimate. Barolo Bricco Pernice, which continues Elvio Cogno's story begun in La Morra, is part of the "Elvio Reserve" and represents the highest expression of his technical and stylistic teachings. This wine is distinguished by its enveloping softness, which simultaneously encapsulates the sweetness and power of Bricco Ravera. The label of Bricco Pernice is an artistic evolution of his daughter Elena, who today reinterprets this wine just as she did when she was three years old with the label of the Barolo dedicated to her.

Discover Cogno winery's Barolo Ravera Bricco Pernice, an elegant and powerful wine, the result of years of dedication and tradition. Part of the "Elvio Reserve," this Barolo stands out for its enveloping smoothness and unique history.

<label>Soil:</label>Clayey limestone, very compact, rich in minerals
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>1 ha
<label>Type of plant</label>ing:Guyot-pruned counter-espalier
Planting<label>density:</label>5000 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>October
<label>Vinification and aging:</label>Fermentation in steel with automatic pumping over and post-fermentation submerged cap maceration for 30 days. Aging for 30 months in 25-30 hl Slavonian oak barrels. Then 18 months in bottle.
<label>Total sulfur:</label>nd

Barolo Docg

Nebbiolo

Cogno

Barolo e Dogliani

Piemonte

Langhe e Roero

Vigneto Bricco Pernice

Golden yellow with copper highlights. Dehydrated apricot, medlar, candied papaya, honey, dried fruit, hints of saffron. Delicate savoriness, smooth.

Possa's Cinque Terre Sciacchetrà, more than just a wine, is an authentic monument of peasant resistance rooted in ancestral tradition. Its name, attributed by the Macchiaioli painter Telemaco Signorini, finds its etymology in "sciacàa," a term that evokes the gesture of crushing. This wine, a symbol of a millennial heritage, was born in a corner of land suspended between the sea and the soil, with a complex production that places it in a dimension of great charm and exclusivity. The production process of Sciacchetrà begins with the careful selection and harvesting of the best grapes, those that are intact, sun-kissed and vibrant with color. These are dried for about two months, losing water and concentrating flavors and sugars. The dehydrated grapes are then shelled by hand, and only 20 percent contribute to the final product. The must remains in contact with the skins for 20-40 days, undergoing light pressing before natural fermentation. The result is a unique Sciacchetrà, a sweet passito appreciated by illustrious historical figures such as Carducci and Pascoli, D'Annunzio, Pliny, Boccaccio and Petrarch.

Discover the uniqueness of Possa's Sciacchetrà, a thousand-year-old monument of peasant endurance. A raisin wine, sweet, produced with artisanal care in a corner suspended between sea and land. Taste the legacy of great historical figures, from Carducci to D'Annunzio.

<label>Soil:</label>Sandstone crushed stone
<label>Average age of the vineyard:</label>55 years
<label>Vineyard size:</label>3 ha
<label>Planting type:</label>Low pergola and row
Planting<label>density:</label>6,000 vines per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Withering of the grapes and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation and 28 days of maceration on the skins. Aging for 1 year in pear and cherry barrels, asseblaggio and static decantation in steel.
<label>Total sulfur:</label>27 mg/l

Cinque Terre Sciacchetrà Doc

Bosco

Rossese Bianco

Possa

Cinque Terre

Vigneti Possa

Cinque Terre e Val di Magra

Liguria

Bright amber yellow. Honey, dried fruit, dehydrated apricot, chestnuts and caramel. Rich, round, sweet, fresh, balanced, long persistence.

Fattoria di Bacchereto's Vin Santo di Carmignano is a raisin wine made from Trebbiano Toscano and Malvasia del Chianti grapes grown biodynamically on a small vineyard of about an acre and a half on clay-limestone soil. After drying the clusters on reed mats in well-ventilated rooms for three to four months, the grapes are lightly pressed, and the resulting must ferments naturally and repeatedly with indigenous yeasts in chestnut barrels for four to five months. Aging takes place in the same containers, which can last from 5 to 10 years before bottling. Bright amber in color, the wine offers a complex bouquet of honey, caramel, chestnuts, dried fruits, figs and apricots. In the mouth, the velvety sweetness is balanced by excellent freshness. Traditionally paired with Cantucci di Prato, it can also be enjoyed on its own as a meditation wine.

Discover Fattoria di Bacchereto's Vin Santo di Carmignano: a Tuscan dessert wine made from Trebbiano and Malvasia grapes. Amber in color and a bouquet of honey and dried fruit, it is perfect with Cantucci or for moments of meditation. Savor the Tuscan wine tradition.

Soil<label>:</label>Soils diverted from alberese-type marly limestone, clay shale and sandstone.
<label>Average age of the vineyard:</label>30 years
<label>Vineyard size:</label>3 ha
<label>Type of plant</label>ing:Guyot
Planting<label>density:</label>nd
<label>Average production per ha:</label>10 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Drying on cane stoie in an aerated room for 3-4 months. Slow spontaneous fermentation several times in used chestnut barrels. Aging for at least 5 years in the same containers.
<label>Total sulfur:</label>70 mg/l

Vin Santo di Carmignano Doc

Trebbiano Toscano

Malvasia Bianca Lunga

Fattoria di Bacchereto - Terre a Mano

Montalbano

Toscana

Carmignano

Vigneti Fattoria di Bacchereto

Deep garnet red. Ginger, licorice, clove, black pepper, red fruits and underbrush. Soft, slightly tannic, fine, structured, enveloping, pulpy, persistent.

Pantaleone's Ribalta represents Federica and Nazzareno Pantaloni' interpretation of the Grenache grape variety. The Grenache grape variety is a red berry and in Italy takes on different nomenclatures depending on the area.  The name "Ribalta" is inspired by the moat where the winery is located, situated in the Colonnata Alta valley, 5 km from Ascoli Piceno. The clay loam soil, with areas of pure clay, favors the formation of organic substances of great nutritional potential. The farm comprises 50 hectares of crops , 13 of which are dedicated to viticulture, and stands at an altitude of about 450 meters. The organic practice, adopted from the beginning, aims to preserve the natural balance of the soil. The valley, shaped like an amphitheater, takes advantage of exposure, altitude and location for an ideal temperature range. Respect for biodiversity is central, with the land left free to wild animals. Balance, environment and land are the essence of the Pantaleone winery.

Explore Pantaleone's Ribalta, a wine born from Grenache grapes. Grown in Colonnata Alta, 5 km from Ascoli Piceno on clay loam soils. Organic practices and a perfect temperature range help create an authentic and genuine wine.

<label>Soil:</label>Clayey
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Planting type:</label>nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with only indigenous yeasts in steel tanks. Aging for 2 years in barriques.
<label>Total sulfur:</label>nd

Marche Rosso Igt

Granaccia

Pantaleone

Marche

Ascoli Piceno

Vigneti Pantaleone

Terre del Piceno

Intense ruby red with violet hues. Ripe berries, sweet spices and hints of vanilla. Full, structured, soft tannins, persistent.

Cantina Caravaglio's Scampato Salina Rosso is made from 100 percent Corinto Nero grapes, a variety indigenous to the island of Salina. The vineyard , free standing with more than 100 years of age, is located on Lipari in the Fossa del Monte, an 'ancient crater, on soil rich in sand, pumice and volcanic ash that gives the wine its particular aromatic complexity. In 2018 the Fossa del Monte vineyards were restored to full production in 2020. The Caravaglio Winery is passionately dedicated to each stage of the production process, which is carried out exclusively by hand to preserve the authenticity of the winemaking tradition. The production process is characterized by special attention. Harvesting is done manually in mid-September, ensuring the highest quality of the grapes. Fermentation in contact with the skins lasts about 30 days and part of the grapes are fermented whole cluster, giving the wine more structure. Aging takes place in 500-liter wooden barrels for at least 18 months, contributing to an extraordinary depth of aromas.

Discover Cantina Caravaglio's Scampato Salina Rosso IGP, a red wine that embodies the authenticity of the Aeolian Islands. Using black Corinth grapes and an artisanal process, this wine offers an extraordinary sensory experience.

<label>Soil:</label>Sand, pumice, and ash
<label>Average vineyard age:</label>100 years
<label>Vineyard area:</label>n/a
<label>Planting system:</label>Treillis and low rows
<label>Planting density:</label>n/a
<label>Average yield per hectare:</label>n/a
<label>Harvest period:</label>Mid-September
<label>Vinification and aging:</label>Fermentation with skins for 30 days (one third of the grapes is fermented whole cluster). Aging in 500-liter wooden barrels for at least 18 months.
<label>Total sulfur dioxide:</label>n/a

Salina Rosso Igt

Corinto Nero

Caravaglio

Isole Eolie

Vigneto Fossa del Monte

Lipari

Sicilia - Isole

Bright cherry pink. Red berry fruits, strawberries and black cherries, herbaceous notes and herbs. Full-bodied, savory, persistent.

Emidio Pepe's Cerasuolo d'Abruzzo is a rosé that perfectly reflects the winemaking tradition of Abruzzo. This rosé wine, made from Montepulciano grapes vinified in white, is distinguished by its typically regional intensity and richness. Its artisanal production follows ancient local traditions. On the nose, the wine is fruity and intense, with clear hints of small red fruits and some floral notes. The freshness is remarkable on the palate, with a pleasant saline touch, delicate tannins and a fruity aftertaste that persists.

"Discover Emidio Pepe's authentic Cerasuolo d'Abruzzo, an artisanal rosé that embodies the region's winemaking tradition. Intense fruity aromas, heady freshness and subtle tannins.

<label>Soil:</label>Medium loamy soil
<label>Average age of the vineyard:</label>10 years
<label>Vineyard size:</label>0.7 ha
<label>Type of plant</label>ing:row and marquee
Planting<label>density:</label>2000 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Crushing with the feet. Brief maceration on the skins and spontaneous fermentation in vitrified cement tanks. Aging of at least 2 months in bottle. No filtration.
<label>Total sulfur:</label>45 mg/l

Cerasuolo d'Abruzzo Doc

Montepulciano

Emidio Pepe

Abruzzo

Colline Teramane

Vigneti Emidio Pepe

Nereto

Straw yellow. Flowers, white-fleshed fruit. Dry, elegant, velvety.

Petrussa's Pinot Bianco Colli Orientali del Friuli is made from only Pinot Bianco grapes. This variety, along with others, arrived in the mid-19th century from France. It is genetically derived from Pinot Noir and has integrated very well in some areas of Friuli. It has small, compact, pinecone-shaped clusters: hence the name "Pinot" seems to originate, with berries that are golden yellow when fully ripe. This variety, if kept in a condition to produce only a few clusters per plant, generates an elegant and very deep wine. Its aromatic notes are subtle and discreet, but with great character. Never brash, it is persuasive, versatile and exceptionally matchable. Petrussa's history began in the first decade of the 1900s in Friuli, focusing initially on grape production and sales. It was not until the mid-1980s that the farming brothers Gianni and Paolo began bottling their own wine. The winery is located in Prepotto, in the east of the Friuli Venezia Giulia region, bordering Slovenia and Collio Goriziano. The geographic location, about 30 km from both the Adriatic Sea and the Julian Pre-Alps, creates significant climatic differences between the various vineyards. The Petrussa winery stands out for its Schioppettino, although it runs a large fleet of both red and white vineyards. In the case of Pinot Bianco, it comes from the Santo Spirito vineyards, with 40-year-old plants and east-west exposure. The location favors abundant sunshine and a cool wind from the Balkans, allowing late harvests and producing rich, concentrated white grapes ideal for long aging.

Explore Petrussa's Pinot Bianco Colli Orientali del Friuli: an elegant wine from the heart of Friuli. Pinot Bianco grapes, 100-year history and east-west facing vines for a unique result.

<label>Soil:</label>nd
<label>Average age of the vineyard:</label>40 years
<label>Vineyard size:</label>nd
<label>Planting type:</label>Guyot
Planting<label>density:</label>4000/7000 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Fermentation in steel; about 30% of the grapes ferment in barriques. Aging in steel and barriqus for 8 months.
<label>Total sulfur:</label>nd

Pinot Bianco Colli Orientali del Friuli Doc

Pinot Bianco

Bright ruby red, citrus, sweet spice and ripe blackberry. Intense yet fragrant, with silky tannins and savory finish, it stands out in delicacy from other opulent interpretations of Cannonau.

Ghirada Murruzzone is an extraordinary oenological expression of Cantina Giuseppe Sedilesu, whose first vintage dates back to 2019. This wine is the result of careful vinification of Cannonau grapes, carefully grown in the cru that gives the label its name. In the Sardinian dialect of Mamoiadino, the term 'Ghirada' denotes a particular plot of vineyard bordered by capezzagna, an exceptionally valuable soil that carries a rich history. The name 'Murruzzone' refers to the vineyard where the grapes come from, adding a touch of authenticity and territoriality to the wine. The graphic concept of the label is inspired by the ancient tool called "sa uchèrta" or "the fork," used to plant the rootstocks in the soil. This tool, a symbol of tradition and passion, occupies the center of attention on the label. The carefully designed graphic operation repeats the image of the fork multiple times, forming three concentric figures that not only recall the aesthetics of traditional Sardinian jewelry, but also metaphorically represent the surrounding vineyards. The producer uses these elegant jewels as a symbol of his true treasure: the vineyards that give life to this extraordinary wine.

Explore Giuseppe Sedilesu's Ghirada Murruzzone, a Cannonau wine with roots in the prestigious CRU. Cantina Giuseppe Sedilesu celebrates Sardinian tradition through a label inspired by the ancient "uchèrta," as a symbol of the precious vineyards.

<label>Soil:</label>Granitic disintegration
<label>Average age of the vineyard:</label>45 years
<label>Vineyard size:</label>nd
<label>Planting type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on skins for 20-25 days. Aging in large 50hl barrels for 30 months, then 6 to 12 months in bottle.
<label>Total sulfur:</label>nd

Vino Bianco

Albarola

Intense ruby red.  Ripe fruit, saline notes, herbs, red flowers. Fresh, dry, mineral.

The "U Neigru" red wine from the Possa winery is made from a balanced blend of red Bonamico and Canaiolo grapes and is an authentic expression of the Possa winery, located in the Cinque Terre, one of the most impervious and difficult viticultural areas to cultivate. The heroic vineyards, cultivated with passion by Samuele Heydi Bonanini, grow on the steep coasts near the town of Riomaggiore, in the province of La Spezia.  The vineyard, located on shale and rocky soil with the presence of sandstone, makes cultivation extremely difficult, with no mechanical tools but only manual labor. The diversity of the Mediterranean ecosystem, enriched by shrubs such as lavender, caper plants, aromatic herbs and fruit trees, contributes to a rich biodiversity. The grapes are harvested by hand in late August, followed by a four-day maceration on the skins. The must ferments in oak and chestnut barrels, where it matures on the fine lees for nine months before bottling, giving the wine complexity and structure.

Discover Cantina Possa's 'U Neigru,' a red wine from Cinque Terre. Unique aromas of ripe fruit and vegetal hints meld into an edgy-fresh Mediterranean sip. Hand-grown on the steep shores of Riomaggiore, this blend of Bonamico and Canaiolo reflects the authenticity of the terroir. A unique experience of heroic winemaking influenced by the sea.

<label>Soil:</label>Sandstone crushed stone
<label>Average age of the vineyard:</label>45 years
<label>Vineyard size:</label>0.5 ha
<label>Type of plant</label>ing:Low pergola and row
Planting<label>density:</label>8,000 vines per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>End of August
<label>Vinification and aging:</label>De-stemming, maceration on the skins for 5 days and spontaneous fermentation in used oak and chestnut barrels. Aging on fine lees in the same containers for 9 months.
<label>Total sulfur:</label>25 mg/l

Vino Rosso

Canaiolo Nero

Bonamico

Ruby red with purple highlights. Berries, bell bell pepper, underbrush, humus, red berry fruits, hints of coffee powder. Juicy, tannic, fresh, savory, bitter.

Camalaione is an intense red wine produced by the Chianti wine estate "Le Cinciole." This wine comes from a blend composed mainly of Cabernet Sauvignon grapes (70%), enriched with Syrah and Merlot in equal percentages. The vines grow in a southeast-facing vineyard, which offers ideal conditions for growing these varieties. The vineyard's limestone and rocky soil provides optimal nutrition for the plants, while the organic farming practices adopted preserve the ecosystem. The vineyard's planting density reaches 9,000 vines per hectare, encouraging a natural competition between the plants that limits production to no more than 500 grams of grapes per plant. The fermentation of Camalaione takes place spontaneously thanks to indigenous yeasts, inside 500-liter oak barrels used as small vats. During this process, the must undergoes repeated manual punching-down. After racking, the wine is transferred directly into barrels, where malolactic fermentation takes place and remains on its fine lees for a long period, which are frequently returned to suspension by bâtonnage. Camalaione matures in the same barrels for about 24 months, then completes its aging first in cement vats for one year and then in the bottle for at least another 12 months. The result is a wine of great structure and complexity, capable of expressing at its best the Chianti terroir and the production philosophy of Le Cinciole.

Camalaione Toscana from Le Cinciole is a deep red wine, a blend of Cabernet Sauvignon, Syrah and Merlot. Organically grown in limestone soils, it ages for 24 months in barrique and 12 in bottle.

<label>Soil:</label>marl composed of clay-limestone shale on pietraforte parent rock
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
<label>Planting density:</label>9000 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation in 500-liter oak barrels with repeated manual punching-down. Racking in barrels with conduct of malolactic fermentation in contact with the fine lees with frequent bâtonnage. Aging in the same containers for about 24 months, then in cement for 12 months and finally another 12 months in bottle. No filtration.
<label>Total sulfur:</label>68 mg/l

Toscana Rosso Igt

Syrah

Cabernet Sauvignon

Merlot

Podere Le Cinciole

Vigneti Le Cinciole

Greve in Chianti

Chianti

Ruby red. Mineral, macerated red fruits, dried flowers, spices. Full-bodied, fresh, slightly tannic, persistent, savory.

The name Schioppettino comes from the characteristic of the berries that tend to burst in the mouth when eaten. There is also another hypothesis about the origin of the name, referring to the fact that some bottles exploded due to an unexpected second fermentation occurring inside them. Schioppettino was first described in the late 1800s, and in 1907 it was chosen to replant vineyards devastated by phylloxera. This vine grows almost exclusively in Friuli; in Prepotto it is very present and, according to some documents, in 1300 it accounted for more than 75% of local viticulture. It is characterized by a large cluster with deep-colored round berries, is not particularly hardy and is sensitive to rain and spring cold and susceptible to downy mildew.

The name Schioppettino comes from the characteristic of the berries that tend to burst in the mouth when eaten. There is also another hypothesis about the origin of the name, referring to the fact that some bottles exploded due to an unexpected second fermentation occurring inside them.

<label>Soil:</label>Marly with varying percentages of clay
<label>Average vineyard age:</label>Between 12 and 40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>4000-7000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label> Fermentation in stainless steel at a controlled temperature of 22-24°C, with 18-day maceration and frequent pumping over in the first phase, also decreasing in intensity. Aged in barriques for 18 months, then another 8 months in bottle.
<label>Sulfur dioxide:</label>na

Dark ruby red with light purple highlights. Wild berries, blueberry, currant, wild blackberry, red plum, hints of herbs and spices. Ripe, savory, persistent tannin.

"Li Sureddi" Romangia Rosso by Antichi Vigneti Manca is a wine that carries with it the rich winemaking tradition of Sardinia. Made from grapes of the rare and ancient clone of Cannonau known as Retagliadu Nieddu, this wine is a testament to the passionate attention that the Manca sisters devote to the preservation of this grape variety, which was recognized and included in the ampelographic records of the main Sardinian grape varieties by Cettolini Sante, a scholar of vines in Sardinia in the late 1800s and early 1900s. The name "Retagliadu Nieddu," which means "black clipped" in Italian, was precisely so called because of the multiple cuts made at harvest since it has small but widespread clusters on the plant. The sensory profile of "Li Sureddi" is a harmonious fusion of fruity notes and aromatic herbs. In the mouth, the presence of well-integrated tannins and just the right amount of alcoholic matter give the wine a robust structure, while maintaining a pleasant balance thanks to a subtle spiciness and a pleasant savoriness. This wine embodies the perfect combination of finesse and expressiveness.

Explore the authentic taste of Sardinia with "Li Sureddi" red, a rare Cannonau Retagliadu Nieddu. A Mediterranean and identity wine with soft tannins and balanced savoriness.

<label>Soil:</label>Limestone
<label>Average age of the vineyard:</label>50 years old
<label>Vineyard size:</label>1 ha
Planting<label>type:</label>Sapling and guyot
Planting<label>density:</label>6000 vines per ha
<label>Average production per ha:</label>22 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation in open cement tanks for about 8 days with daily punching down. Devatting in steel and aging in cement for 24 months. No filtration.
<label>Total sulfur:</label>54 mg/l

Romangia Rosso Igt

Luminous golden yellow, slightly veiled. White flowers, almond, citrus and saline notes. Powerful, warm, fine tannins.


Gabrio and Giotto Bini's Zibibbo Heritage, is a macerated white wine made from zibibbo grapes from over 120-year-old vines on the island of Pantelleria. This Orange Wine has freshness, light tannin and a marked savouriness, reflecting the island's volcanic terroir. The Pantellerian winemaking tradition, begun by his father Gabrio in the 1990s, continues with Giotto, who continues the natural approach to production desired by his father from the beginning. In the vineyard, the use of sulphur and copper is avoided, and two horses are left free to move between the vines during the winter, playing the role of natural fertilisers and ‘pruners’.  The grapes are carefully selected from centuries-old vines, grown on volcanic terraces. In the cellar, the must macerates with indigenous yeasts in terracotta amphorae immersed in tuff, followed by a long ageing in the same containers and then in the bottle. The Zibibbo Heritage wine is characterised by its golden yellow colour, aromas of white flowers, syrupy fruit and brackish notes. The sip offers an extraordinary marine note, depth and light tannin. To be enjoyed with fish dishes, risottos and white meat preparations.

Discover Gabrio and Giotto Bini's Zibibbo Heritage, a macerated white wine made from 100-year-old grapes from Pantelleria. Freshness and light tannins reflect the island's terroir. Natural and sustainable wine tradition. Perfect with fish, risotto and white meats.

<label>Soil:</label> Volcanic, sandy, poor in organic matter but rich in potassium and microelements.
<label>Average age of the vineyard:</label> 120 years
<label>Vineyard extension:</label> 4 ha
<label>Type of planting:</label> Alberello Pantesco
<label>Planting density:</label> 3000 vines per hectare
<label>Average production per ha:</label> 30 hl
<label>Harvest time:</label> nd
<label>Vinification and aging:</label> Spontaneous fermentation for about 20 days and maceration on the skins in 220l vats buried in the open-air tuff. Aging in amphora for 6 months, then in bottle for 3 months.
<label>Total sulfur dioxide:</label> 7 mg/l

Zibibbo

Gabrio e Giotto Bini

Pantelleria

Vigneti Serragghia

Limarsi

Lively, bright garnet red. Fruity, ripe black cherry, berries, spicy and balsamic notes. Harmonious and elegant, dense and balanced tannins.

Ridolfi's Mercatale wine is a Riserva produced exclusively in the best years, using a careful selection of the best grapes. The vineyards are cultivated according to organic farming principles, employing techniques such as sexual confusion to prevent the moth, the use of organic humus, and sowing and green manure to improve the soil structure and organic component. Located on the north-eastern slope of the Montalcino hill, at an altitude of 300 metres, the soils are of medium texture, rich in clay, marine fossils and, in the highest part, alberese. The Ridolfi wine project, started in 2011 by the Veneto entrepreneur Giuseppe Valter Peretti, is characterised by a style that combines classicism with a modern approach. Mercatale wine exploits the full potential of the vineyards in the Mercatali area, located in the north-east quadrant of the Montalcino appellation, to offer a high quality product that reflects the richness of the local terroir.

Ridolfi's Mercatale wine is a Riserva produced in the best vintages. Cultivated in Montalcino using advanced techniques, it combines classicism and modernity to offer a high quality product.

<label>Soil:</label>Medium mixture rich in clays, marine fossils and alberese
<label>Average age of the vineyard:</label>12 years
<label>Vineyard size:</label>11 ha
<label>Planting type:</label>spurred cordon and Guyot
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>late September, early October
<label>Vinification and aging:</label>Fermentation and maceration lasting 60 days at a controlled temperature of 26°C, in steel tanks, with frequent pumping over. Aged for 55 months in large 35 hl Slavonian oak barrels, then in bottle for at least 12 months.
<label>Total sulfur:</label>nd

Brunello di Montalcino Riserva Docg

Sangiovese

Ridolfi

Val d'Orcia

Vigneti Ridolfi

Montalcino

Intense ruby red. Red fruits, orange peel, chocolate, licorice, tobacco, and underbrush notes. Austere and intense.

Montepulciano d'Abruzzo is made with grapes from the native grape variety of the same name. The 30-plus-year-old vineyards, which stand in Torano Nuovo in the hills of Teramo, are cultivated according to natural and organic methods integrated with biodynamic practices.



<label>Soil:</label>Medium loamy
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>8 ha
<label>Vine training:</label>Row and marquee
<label>Vine density:</label>2000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in 22 and 30 hl vitrified cement tanks without pumping over. Maturation on fine lees in the same containers for 2 years. No filtration.
<label>Sulfur dioxide:</label>40 mg/l

Montepulciano d'Abruzzo Colline Teramane Docg

Red-purple. Red fruits, spice, licorice with notes of damp earth, underbrush and hay. Full, savory, spicy.

Vuillermin was at risk of extinction in the 20th century, but it was rediscovered and rescued in the early 2000s, although its distribution is still extremely limited. Considered one of the best native grape varieties in the Aosta Valley, it grows at high altitudes and has excellent resistance to the heat of the summer sun. Genetic analyses have shown that Vuillermin is descended from Fumin.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in wood. Aging in large barrels for 12 months.
<label>Sulfur dioxide:</label>na

Vuillermin Valle d'Aosta Doc

Vuillermin

Feudo di San Maurizio

Alta Valle d'Aosta

Valle d'Aosta

Vigneti località Sarre

Aymavilles

Bright straw yellow with golden highlights. Yellow-fleshed fruits, peach, herbs and cut grass, brackish and iodine notes. Fresh, full-bodied, savory and persistent.

Trebbiano d'Abruzzo is made from the grape variety of the same name native to the hills of Teramo. The entire production process is artisanal but is carried out with modern techniques but according to biodynamic processes and with full respect for nature. In fact, pressing is done with the feet, fermentation is spontaneous and is done in cement tanks, where the aging of the wine also takes place and it is bottled without being filtered.

Trebbiano d'Abruzzo is made from the grape variety of the same name native to the hills of Teramo. The entire production process is artisanal but is carried out with modern techniques but according to biodynamic processes and with full respect for nature.

<label>Soil:</label>Clayey and medium-textured
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Row and marquee
<label>Vine density:</label>1000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in vitrified cement vats. Aged in cement vats for 9 months, then 3 months in bottle. Unfiltered.
<label>Sulfur dioxide:</label>48 mg/l

Trebbiano d'Abruzzo Doc

Trebbiano Abruzzese

Intense ruby red. Red fruits, hints of licorice, graphite, black pepper, slightly smoky. Balanced, tannic, balsamic notes.

Terra di Lavoro is made by blending Aglianico and Piedirosso in a balanced way. The cultivated vineyards face southwest, rising between four hundred and five hundred meters above sea level on volcanic soils that slope down toward the sea of the Gulf of Gaeta. The vineyards grow in the area that was the province of Terra di Lavoro until the early 1900s.

IL Terra di Lavoro is produced by blending Aglianico and Piedirosso in a balanced way. The cultivated vineyards face southwest, rising between four hundred and five hundred meters above sea level on volcanic soils that slope down to the sea of the Gulf of Gaeta.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration on the skins for 20 days and frequent punching down. Aging takes place for 12 months in barrique on fine lees.
<label>Sulfur dioxide:</label>na

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