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 straw yellow. Floral notes, quince. Fresh, savory, bitterish.

The wine "Matre" owes its name to the union of the two grapes from which it is made, white Maturano and Trebbiano. The vineyards are planted with trees from ultra-century-old free-standing vines, which survived the phylloxera of the mid-1800s and are marinated with olive trees.

<label>Soil:</label>Loose, medium loamy-clay mixture with good organic matter
<label>Average vineyard age:</label>Greater than 100 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Treed
<label>Vine density:</label>2000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation with maceration on the skins for 3 days in cement tanks. Aging in the same containers for 6 months, on fine lees, then at least 2 months in bottle. No clarification or filtration.
<label>Sulfur dioxide:</label>24 mg/l

Frusinate Igt

Maturano

Trebbiano Abruzzese

Vasca di cemento

Bottiglia

D.S. bio

Sora

Vigneti località Pescosolido e Forcella

Lazio

Valle del Liri

Purplish red with garnet hues. Rosehip and cut grass. Savory and fruity with a slight bitter note.

Cornalin is first mentioned by Lorenzo Francesco Gatta in 1838, in "Saggio delle viti e dei vini della Valle d'Aosta." A very common grape at the time, it quickly declined to near extinction. Saved by pure chance due to its similarity to Petite Rouge during plant selection for breeding. DNA tests established that Cornalin is descended from Rouge du Pays, which is descended from Mayolet and Petite Rouge. The name of Cornalin has an uncertain origin; it is thought to derive from the stone "cornelian" or from Colignola, one of the towns where the vine originated. It grows in very limited areas, just below 700 meters above sea level, and is characterized by a medium to small pyramidal cluster with round, dark blue berries.

Cornalin is first mentioned by Lorenzo Francesco Gatta in 1838, in "Saggio delle viti e dei vini della Valle d'Aosta." A very common grape at the time, it quickly declined to near extinction. Saved by pure chance due to its similarity to Petite Rouge during plant selection for breeding. DNA tests have established that Cornalin is descended from Rouge du Pays, which is descended from Mayolet and Petite Rouge.

<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 stainless steel. Aging in the same containers for 9 months.
<label>Sulfur dioxide:</label>na

Cornalin Valle d'Aosta Doc

Cornalin

Acciaio

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

Emidio Pepe

Colline Teramane

Vigneti Emidio Pepe

Nereto

Abruzzo

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

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 (6)

Vuillermin Valle d'Aosta Doc

'Matre' Frusinate Igt

Cornalin Valle d'Aosta Doc

Trebbiano d'Abruzzo Doc

Montepulciano d'Abruzzo Colline Teramane Docg

Vin Santo di Vigoleno Colli Piacentini Doc