Vini rari

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

Botte grande

Feudo di San Maurizio

Alta Valle d'Aosta

Valle d'Aosta

Vigneti località Sarre

Aymavilles

Italia

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

Montepulciano

Vasca di cemento

Emidio Pepe

Colline Teramane

Abruzzo

Nereto

Vigneti Emidio Pepe

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

Bottiglia

Purple red. Notes of red fruits, flowers, earth and resin. Fresh, velvety and savory.

The Mayolet grape variety was mentioned as early as the late 1700s and the name is thought to derive from "mayola," young wine.  In 1838, Mayolet cultivation occupied about a hundred hectares in the municipalities of Aymaville, Serre, and Saint-Pierre, now numbering ten. DNA analysis has found that Mayolet has a genetic relationship with Prié and Vuillermin. It is a difficult grape variety to grow because of its compact cluster and thin skin, which make it easily attacked by botrytis.

The Mayolet grape variety was mentioned as early as the late 1700s and the name is thought to derive from "mayola," young wine.  In 1838, Mayolet cultivation occupied about a hundred hectares in the municipalities of Aymaville, Serre, and Saint-Pierre, now numbering ten. DNA analysis has found that Mayolet has a genetic relationship with Prié and Vuillermin.

<label>Soil:</label>Chalky and sandy
<label>Average vineyard age:</label>Between 3 and 20 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>10000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aging in steel for 6 months.
<label>Sulfur dioxide:</label>80 mg/l

Mayolet Valle d'Aosta Doc

Mayolet

Acciaio

Bright straw yellow. Fruit, herbs, flowers, mineral notes. Firm, intense, lasting, savory, full, dynamic.

Rosset Terroir winery's Sopraquota 900 is made in Villeneuve, in the Aosta Valley, from vineyards located at more than 900 meters above sea level. After a manual harvest at the end of October, Sopraquota 900 is pressed, and aged partly in amphora, partly in Tuscan pitcher, partly in barrique and the rest in steel. The result is a white wine perfectly balanced between flavor and minerality.

Sopraquota 900 from the Rosset Terroir winery was born in Villeneuve, in the Aosta Valley, from vineyards located at more than 900 meters above sea level.  It is a white wine perfectly balanced between flavor and minerality.

<label>Soil:</label>Sandy and stony
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>1.7 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>11000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Mid-October 
<label>Vinification and ageing:</label>Processed in several stages, in amphora, jar, wood and steel with brief skin contact and cold pre-fermentation maceration. Malolactic fermentation in wood and aging for about 8 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vino Bianco

Petite Arvine

Vasca di pietra

Anfora di terracotta

Vasca d'acciaio

Barrique

Rosset Terroir

Vigneti località Cumiod

Garnet red. Flowers, red fruits, herbs, rhubarb and spicy notes. Velvety tannins, structured and balanced, fruity.

The wine takes its name from the forest of turkey oaks that surrounds the vineyard. It is located at an altitude of 500 meters on the heights of Riomaggiore, an area that a thousand years ago hosted the first human settlements of the Cinque Terre. The vineyard is about 20 years old and grows on shale and sandy soil, containing a percentage of silt that is very rare in this area. The hot microclimate in summer but with significant temperature fluctuations allows aromas to fix themselves better ni aromatic vines.

The wine takes its name from the forest of turkey oaks that surrounds the vineyard. It is located at an altitude of 500 meters on the heights of Riomaggiore, an area that a thousand years ago hosted the first human settlements of the Cinque Terre. The vineyard is about 20 years old and grows on shale and sandy soil, containing a percentage of silt that is very rare in this area.

<label>Soil:</label>Shale and sandy with balanced humus
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Part guyot and part fan (open sapling on counter espalier)
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation with maceration for about 60 days in stainless steel tanks. Maturation on the lees for about 2 years in 550l Slavonian oak containers. After blending in stainless steel, the wine decants 3 months before bottling without clarification or filtration. Further aging in bottle for 6-8 months.
<label>Sulfur dioxide:</label>na

Vino Rosso

Granaccia

Syrah

Tonneau

Prima Terra

Vigneto Çericò

Cinque Terre

Liguria

Cinque Terre e Val di Magra

Golden yellow with amber highlights. Candied fruit, aromatic and balsamic herbs, resin, mineral notes and saltiness. Intense, soft, fresh, mineral and slightly tannic.


The name in archaic Latin means harmony, and represents the harmonization two vineyards, about 70 years old, growing in different areas in the province of La Spezia. The first, where Vermentino grows, is located at the bottom of the Val di Magra, with clay and loamy soils and a warm climate with a low temperature range. The second vineyard is on the heights of Manarola in the Cinque Terre, at 350 meters above sea level Bosco and Albarola grow on sand and cist soil, and the area's microclimate has a high temperature range that slows the ripening of the grapes, which are harvested beyond the month of September.

The name in archaic Latin means harmony, and represents the harmonization two vineyards, about 70 years old, growing in different areas in the province of La Spezia. The first, where Vermentino grows, is located at the bottom of the Val di Magra, with clay and loamy soils and a warm climate with a low temperature range.

<label>Soil:</label>Rich in skeleton, sandy
<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>Spontaneous fermentation without temperature control, with maceration on the skins for 4-5 days. Aging for 15 months in 500l Slavonian oak containers, decanting in steel for 2 months and further aging in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Vermentino

Bosco

Albarola

Vigneto Prima Terra località Zuncone

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

Campania Rosso Igt

Aglianico

Piedirosso

Galardi

Roccamorfina e Foce del Garigliano

Vigneti Galardi

Campania

Roccamorfina

Amber yellow with golden highlights. Raisins, citrus, notes of honey and caramel. Consistent, enveloping, persistent.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. When fermentation is advanced, the previously dried grapes, and degreased by hand, are added to the wine, in several stages, and left to macerate for about three months until a balanced ratio between the alcohol component and the residual sugar is achieved. The result is a passito wine with an enveloping and persistent character that is unique.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. The result is a passito with an enveloping and persistent character, unique in its kind.

<label>Soil:</label>Volcanic, hilly-terrain
<label>Average vineyard age:</label>35 to 50 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 logs per hectare
<label>Average production per ha:</label>25 hl
<label>Harvest time:</label>Mid-August and early September
<label>Vinification and ageing:</label>Drying in the sun of 50% of the grapes for at least four weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. Spontaneous fermentation and maceration for 3 months in steel. Aged for 42 months in French oak barrels, then 6 months in steel
<label>Sulfur dioxide:</label>na

Passito di Pantelleria Doc

Zibibbo

Marco De Bartoli

Sicilia - Isole

Pantelleria

Vigneti Bukkuram

Leonardo

Intense ruby red with garnet hues. Rose petals, red and forest fruits, spices. Intense, warm, structured.

Rebo is a grape variety that originated from the crossing of Merlot and Teroldego by research botanist Rebo Rigotti in 1948. The vine's name was originally Incrocio 107-A, recently changed in honor of its creator. It grows abundantly in northern Italy, mainly in Trentino, and is characterized by a medium-small cone-shaped cluster with round but uneven berries with thick blue-black skin.

Rebo is a grape variety that originated from the crossing of Merlot and Teroldego by research botanist Rebo Rigotti in 1948. The grape variety's name was originally Incrocio 107-A, recently changed to honor its creator.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<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 on trellises. Fermentation in stainless steel. Aged in barrique for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneti delle Dolomiti Rosso Igt

Rebo

Pisoni

Sarche

Trentino

Vallagarina

Vigneti Tenuta San Siro

Golden yellow. Flowers, citrus. Fresh, saline, acid notes and slightly smoky.

Terrazze Singhie is a very recent winery, founded in 2017 in a small area nestled between the cliffs of Orco Feglino. La Lumassina di Bosco is the result of the producers' choice to safeguard the land where the 100-year-old vineyard grows. Located in the middle of a twenty-hectare forest, surrounded by chestnut trees, pines, holm oaks, and downy oaks, and on the terraces between the rows, the choice was made to plant various fruit trees to avoid vineyard monoculture.

<label>Soil:</label>Sandy-loamy, skeleton-rich
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>3600 strains per hectare
<label>Average production per ha:</label>50 q/ha
<label>Harvest time:</label>Between late September and mid-October
<label>Vinification and ageing:</label>undefined

Lumassina Colline Savonesi Igt

Lumassina

Terrazze Singhie

Finale Ligure

Vigneto Terrazze Singhie

Riviera delle Palme

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

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Rare wines (12)

Vuillermin Valle d'Aosta Doc

Montepulciano d'Abruzzo Colline Teramane Docg

Trebbiano d'Abruzzo Doc

Mayolet Valle d'Aosta Doc

'Sopraquota 900' Vino Bianco

'Çericò' Vino Rosso

'Harmoge' Vino Bianco

'Terra di Lavoro' Campania Rosso Igt

'Bukkuram Padre Della Vigna' Passito di Pantelleria Doc

'Reboro' Vigneti delle Dolomiti Rosso Igt

'Lumassina di Bosco' Lumassina Colline Savonesi Igt

Vin Santo di Vigoleno Colli Piacentini Doc