Ossidativi

Amber yellow. Nuts, notes of honey and orange peel. Soft, elegant, velvety.

<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>Grapes dried naturally on mats. Fermentation in drained kegs to ensure oxidation. Aging in the same containers for 7 years.
<label>Sulfur dioxide:</label>na

Vin Santo del Chianti Classico Doc

Trebbiano Toscano

Malvasia di Lipari

Caratelli

Isole e Olena

Toscana

San Donato in Poggio

Italia

Chianti

Vigneti Isole e Olena

Intense yellow with golden hues. Nuts fruit, apricot, white chocolate, Mediterranean flowers, balsamic notes. Soft, warm, savory, toasty.

Vernaccia di Oristano is the flagship wine of the winery, which was the first PDO in Sardinia. The "Riserva," which has received several awards and recognitions, is aged in wooden kegs with flor yeasts for more than 20 years .

Vernaccia di Oristano is the flagship wine of the winery, which was the first PDO in Sardinia. The "Riserva," which has received several awards and accolades, is aged in wooden kegs with flor yeasts for more than 20 years .

<label>Soil:</label>Alluvial, sandy and slightly clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, guyot espalier and spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>30-40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation in steel. Aging in oak and chestnut barrels for at least 20 years, kept drained.
<label>Sulfur dioxide:</label>na

Vernaccia di Oristano Riserva Doc

Vernaccia di Oristano

Attilio Contini

Campidano di Oristano

Penisola del Sinis

Sardegna

Golden yellow. Herbs, honey, dehydrated fruit, barley candy, coffee powder, resins. Enveloping, soft, balanced, savory, fresh.

Zidarich winery's Prulke Venezia Giulia Bianco Igt is a white wine composed of 20% Vitovska grapes, 20% Istrian Malvasia grapes and 60% Sauvignon grapes. Grapes are macerated on the skins in open vats without any temperature control. Following majolica fermentation, carried out in large oak barrels, aging takes place for 24 months in medium-toasted oak and French and Slavonian barrels. The result is a unique and enveloping golden yellow wine.

Zidarich winery's Prulke Venezia Giulia Bianco Igt is a white wine composed of 20% Vitovska grapes, 20% Istrian Malvasia grapes and 60% Sauvignon grapes. Grapes are macerated on the skins in open vats without any temperature control. Following majolica fermentation, aging takes place for 24 months in oak barrels. Golden yellow wine, fresh, unique and enveloping.

<label>Soil:</label>Limestone, red earth
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot and sapling
<label>Vine density:</label>7000 - 10000 vines per hectare
<label>Average production per ha:</label>40 - 50 q
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Fermentation with indigenous yeasts and maceration on the skins in open vats with multiple daily punching-downs and no temperature control. Conducting malolactic fermentation in large oak barrels. Aging for 24 months in medium-toasted oak and French and Slavonian barrels. No filtration or stabilization.
<label>Sulfur dioxide:</label>na

Venezia Giulia Bianco Igt

Sauvignon Blanc

Vitovska

Malvasia Istriana

Botte grande

Zidarich

Vigneti località Prepotto

Collio e Carso

Aurisina

Friuli Venezia Giulia

Amber yellow. Dried fruit, honey, citrus, beeswax. Sweet, glyceric, savory, lingering, balsamic.

Amelia Vin Santo is produced in an area where vines were already present in Virgil's time.  The grapes are left to dry immediately after the harvest, then pressed and transferred inside small containers known as "caratelli," left drained where the must ages for 3 years.

<label>Soil:</label>Clayey, rich in skeleton
<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>Withering of grapes in fruit lofts. Fermentation in kegs. Aging in sealed, drained kegs for 3 years, then another year in bottle.
<label>Sulfur dioxide:</label>na

Amelia Vin Santo Doc

Malvasia Bianca

Barrique

Bottiglia

La Palazzola

Stroncone

Vigneti La Palazzola

Umbria

Conca Ternana

Amber yellow with orange highlights. Dried fruit, honey, pumice, saltiness, tobacco, wood, notes of herbal infusions, moss, wet stones. Full, intense, persistent.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels. This technique was used for the vinification of the original Marsala.

Vecchio Samperi is made from Grillo grapes grown in the Marsala area. The Solera method is used, a perpetual winemaking technique where from year to year parts of the young wine are mixed with wine already aged in open oak barrels.

<label>Soil:</label>Medium-textured sandy limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>12 ha
<label>Vine training:</label>Guyot trellis and counter-trellis
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in oak and chestnut barrels at room temperature by indigenous yeasts. Aged in oak and chestnut barrels for at least 15 years using the solera method with malolactic fermentation taking place. Unfiltered.
<label>Sulfur dioxide:</label>12 mg/l

Vino Bianco

Grillo

Marco De Bartoli

Samperi

Sicilia

Capo Boeo

Golden yellow. Peach, apricot, honey, flowers with mineral notes. Sweet and slightly savory.

Chaudelune is the result of combining two production philosophies. One is the Germanic "ice," where grapes are harvested frozen in winter, and fermented in barrels of different sizes made from oak and local woods. The other is the Latin one of oxidation. The wine matures in drained barrels in which regular bâtonnage takes place.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Free foot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Harvested in the winter months at night in very cold temperatures that allow a frozen berry harvest. Pressing takes place at first light. Aged for 12 months in drained barrels of different carats and essences.
<label>Sulfur dioxide:</label>na

Blanc de Morgex et de La Salle Vendemmia Tardiva Valle d'Aosta Doc

Prié Blanc

Cave Mont Blanc de Morgex et la Salle

Alta Valle d'Aosta

Valle d'Aosta

Vigneti località Morgex

Morgex e La Salle

Golden yellow with amber hues and topaz. Flowers, jam, mineral and saline notes. Broad, complex, nuanced, harmonious.

<label>Soil:</label>Karst, rich in limestone rocks, red soil
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot and sapling
<label>Vine density:</label>8000 - 10000 vines per hectare
<label>Average production per ha:</label>50q
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Fermentation with indigenous yeasts and maceration for about 20 days on the skins in open vats with multiple daily punching-downs and no temperature control. Aged in Slavonian oak barrels for 22 months, then 60 months in bottle. No filtration or stabilization.
<label>Sulfur dioxide:</label>na

Vitovska Venezia Giulia Igt

Deep amber yellow. Balsamic notes, old wood, coffee liqueur, tamarind, dried fruit. Sweet, composed, lingering.

Vin Santo di Vigoleno is a passito wine produced following an ancient tradition, and the techniques used have been handed down orally from father to son since the 1700s. Grapes from indigenous varietals of the Piacentini hills are used, the Santa Maria, Melera in larger percentages, Bervedino Trebbiano and Ortrugo in smaller quantities. At harvest, only the best bunches are selected, which are then spread out on racks in dry, ventilated rooms where the drying process takes place. Pressing is done with an old vertical press, and the resulting must is first fermented in open vats and then racked into small, unroasted wooden barrels. The barrels are filled two-thirds full and left drained, and during the first few years of the aging process the wine is racked annually from larger capacity vessels into smaller ones. The wine loses volume from one year to the next, and at the end of the process the yield of fresh grapes to wine is about 15-20%. No yeast or sulfur dioxide is added during winemaking, and aging lasts up to 9 years.

Vin Santo di Vigoleno is a passito wine produced following an ancient tradition, and the techniques used have been handed down orally from father to son since the 1700s. It is made using grapes from vines native to the Piacentini hills, Santa Maria, Melera in larger percentages, Bervedino Trebbiano and Ortrugo in smaller quantities.

<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>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes. Fermentation in open wooden vats. Aging in drained chestnut barrels, with annual racking into vessels of smaller volume. The total duration of aging is 8-9 years.
<label>Sulfur dioxide:</label>na

Vin Santo di Vigoleno Colli Piacentini Doc

Bervedino

Ortrugo

Melara

Santa Maria

Alberto Lusignani

Lusignani

Colli Piacentini

Emilia Romagna

Vigoleno

Bright amber yellow. Honey, raisins, almond paste, citrus, spices, caramel, pastry. Intense, savory, lingering, hints of saltiness.

Antico Gregori is one of the winery's key wines and has won many awards over the years. The winemaking process is special, made according to the Solera method whose basis dates back to 1900, and topping off is done only in the best vintages.

<label>Soil:</label>Lean and sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, guyot and spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>30-40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation. Aging in wooden barrels according to the Solera method, with the addition of very old vernaculars.
<label>Sulfur dioxide:</label>na

Vernaccia di Oristano Doc

Golden yellow with amber highlights. Raisins under spirit, fruit, flowers, spicy notes, honey, candied fruit, fruit jelly. Tannic, dry, warm, soft, fresh savory, bitter notes.

"Evidence of transmission in O2" is an unusual white wine, derived from Scimiscià, a native grape variety that has almost disappeared. It is vinified by the oxidative method, spontaneous fermentation takes place in steel, the aging, also in steel, takes place for 9 months with flor yeasts that allow slow oxidation of the wine.

<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>Alcoholic fermentation with indigenous yeasts in steel. Maturation in oxidative style in steel tanks for 12 months, 9 of which under flor yeasts.
<label>Sulfur dioxide:</label>na

Scimiscià

Vasca d'acciaio

La Felce

Liguria

Cinque Terre e Val di Magra

Vigneti La Felce

Litorale di Sarzana

Coppery red. Dried fruit, raisins, carcadé. Soft, spicy.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows. The grapes are dried on trellises, after which they are vinified and aged in drained and sealed oak barrels for 48 months.

The vineyards are located at an altitude ranging from 50 to 400 m above sea level at varying gradients in the southwestern part of Umbria. Vineyards have been present in this area since ancient times; Virgil describes in the Georgics how the people used to tie the vine shoots with willows.

<label>Soil:</label>Clayey, rich in skeleton
<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>Withering of the grapes and subsequent fermentation in kegs. Aging in sealed, drained kegs for 3 years. Then another year in bottle.
<label>Sulfur dioxide:</label>na

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Oxidative wines (9)

Vin Santo del Chianti Classico Doc

'Prulke' Venezia Giulia Bianco Igt

Amelia Vin Santo Doc

'Vecchio Samperi' Vino Bianco

'Chaudelune' Blanc de Morgex et de La Salle Vendemmia Tardiva Valle d'Aosta Doc

'V. Collection' Vitovska Venezia Giulia Igt

Vin Santo di Vigoleno Colli Piacentini Doc

'Prove di Trasmissione in O2' Vino Bianco

Amelia Vin Santo Occhio di Pernice Doc