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VinNatur

Deep red. Fruits, flowers, spices. Fresh, structured, tannic.

Daniele Coutandin's Pinerolese Ramie is a wine made from rare grape varieties, some of which are found exclusively in the Pinerolo area. Chatus, also called Nebbiolo di Dronero, was first documented in the 14th century and is described as "Nebulus." It is a traditional grape variety of Piedmont and its origins are uncertain. It currently grows almost exclusively in the hills of Saluzzo, in the province of Cuneo and in the hills of the Pinerolo area.
Avanà is a native grape variety of Piedmont, but according to some scholars it was imported from France. It was first documented in 1606 and some genetic studies show it to be related to Amigne, a variety from Switzerland, and it is also related to Cacabouè, a grape variety from the Savoy region of France. The name Avanà comes from "abante," which means "forward" in Latin, and probably refers to the early ripening of this grape variety. It is characterized by a medium-sized pyramidal cluster with large, round berries that are very dark in color. It currently grows mainly in the Susa Valley and the Pinerolo area.  
Avarengo is a grape variety that grows in Piedmont mainly in Val Chisone, Val Pellice and Val Susa. Its name comes from "miser" due to its very low productivity. It is first mentioned in 1852, and throughout the 19th century it was a very popular grape. Avarengo is characterized by a medium to large pyramidal cluster with large spherical berries and a very dark blue thick skin.
Becuet is a rare grape variety found exclusively in Piedmont, especially in the Susa and Chisone Valleys where it is grown on very steep terrain. It is characterized by a small conical cluster with small, oval berries with very thick skins.

Chatus, also called Nebbiolo di Dronero, was first documented in the 14th century and is described as "Nebulus" growing near Dronero. It is a traditional grape variety of Piedmont and its origins are uncertain; some say it comes from France, but other experts give it Piedmontese origins.

<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>Spontaneous fermentation in steel. Aging in steel for 9 months. No clarification or filtration.
<label>Sulfur dioxide:</label>na

Ramìe Pinerolese Doc

Chatus

Avanà

Avarengo

Barbera

Becuet

Vasca d'acciaio

Coutandin

Italia

Vigneti località Pomaretto

Pomaretto

Pinerolese

Piemonte

Deep red. Red fruits, flowers, spices. Fresh, structured, tannic.

Daniele Coutandin's "Barbichè" is a wine made from a combination of rare grape varieties, typical of the Pinerolo area. The same grapes, from the same vineyards, are also used for the production of the better known Ramie, but Barbiché is produced only in the best vintages, and unlike Ramie it is aged in barriques. The exact length of aging varies with the vintage, but it is always quite long and lasts for several years.

<label>Soil:</label>Ferrous, rocky, moraine
<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 in steel with 7-day maceration. Aged 12 months in steel and 48 months in barrique. No clarification or filtration.
<label>Sulfur dioxide:</label>na

Vino Rosso

Barrique

Ruby red. Red fruit, ethereal hints. Fresh, slightly soft, savory, persistent.

Volumnia Frusinate comes from the union of Sangiovese with Uva Giulia and Lecinate. Uva Giulia, an ancient grape variety, is grown mainly on flat and hilly land in the municipalities of Pescosolido and Sora. It almost totally disappeared around 1950, due to the abandonment of the countryside, but has survived thanks to the efforts of a few enthusiasts and is being developed again. Lecinaro, also called Lecinara, grows in a very restricted area near Frosinone, between the Comino Valley and the Liri Valley. The cluster is fairly compact, medium-sized conical in shape with blue-purple berries.

Volumnia Frusinate comes from the union of Sangiovese with Uva Giulia and Lecinate. Uva Giulia, an ancient grape variety, is grown mainly on flat and hilly land in the municipalities of Pescosolido and Sora.

<label>Soil:</label>Loose with calcareous sediment
<label>Average vineyard age:</label>Sangiovese and Uva Giulia 40 years old; Lecinaro 7 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier - simple guyot, trellised
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete tanks with 15-20 days' maceration, and aging in the same for several months. No clarification or filtration.
<label>Sulfur dioxide:</label>19 mg/l

Frusinate Igt

Uva Giulia

Lecinaro

Sangiovese

Vasca di cemento

Bottiglia

D.S. bio

Vigneti località Pescosolido e Forcella

Lazio

Valle del Liri

Sora

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

Maturano

Trebbiano Abruzzese

Discharge red with violet hues. Flowers, red fruits, spicy notes. Fresh, elegant, juicy, balanced, persistent.

<label>Soil:</label>Loose with calcareous sediment
<label>Average vineyard age:</label>5 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, simple Guyot
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>70 q per ha
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration in contact with the skins followed by spontaneous fermentation of about 20 days. Aging of 4 months in stainless steel. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Lecinaro del Frusinate Igt

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

Intense ruby red. Vegetables, grass, red fruits. Tannic, consistent, enveloping, slightly bitter.

Sacradebucce is made from 100% Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards. Harvesting is done manually with grape selection, fermentation occurs spontaneously and maceration on the skins lasts 5 months, after aging in oak the wine is neither filtered nor clarified.

Sacradebucce is made from 100 percent Sangiovese grapes from 12-year-old organically grown and sparsely treated vineyards.

<label>Soil:</label>na
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel, maceration for 5 months. Aging in oak tonneaux for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Tonneau

Tenuta Ca' Sciampagne

Vigneti Tenuta Ca' Sciampagne

Urbino

Marche

Valle del Metauro

Golden yellow. Apricot, smoky notes, flint. Rich, intense, persistent.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries. No chemical or mechanical intervention is carried out on the plants or the soil, except for small amounts of sulfur and copper. The harvest is done manually, and the winemaking processes take place naturally without the addition of yeasts, without filtrations or the addition of corrective substances, and following the natural timing of fermentation.

Integer in Latin means whole, the name was chosen specifically to describe the production philosophy of this wine. Only Grillo grapes are used, a grape variety native to the Marsala area where it has grown for centuries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>9 ha
<label>Vine training:</label>Guyot espalier
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in oak barrels and maceration, without pumping over or punching down, for 10 days. A small portion ferments in amphorae. Aging in oak barrels on fine lees for 10 months. No filtration or clarification.
<label>Sulfur dioxide:</label>28 mg/l

Grillo Sicilia Doc

Botte grande

Transparent ruby red. Citrus, fruit, chocolate, tobacco, sweet spices. Fresh, savory, slightly tannic, persistent.

The name of the grape variety "Gaglioppo" comes from a Greek word meaning "beautiful foot," in fact the clusters when ripe are very full-bodied and florid. It is a grape variety with noble origins, among the oldest in Italy, and according to some people with Gaglioppo grapes in ancient times was produced Krimisa, the wine that was the reward for the winners of the Olympic games. Some recent DNA studies, have revealed that Gaglioppo is a natural cross between Sangiovese and Montonico, and turns out to have a brotherhood with Frappato.





The name of the grape variety "Gaglioppo" comes from a Greek word meaning "beautiful foot," in fact the clusters when ripe are very full-bodied and florid. It is a grape variety of noble origins, among the oldest in Italy, and according to some people with Gaglioppo grapes in ancient times was produced Krimisa, the wine that was the reward for the winners of the Olympic games.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>6 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier with guyot pruning
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete tanks. Aging in 25hl oak barrels for 15 months.
<label>Sulfur dioxide:</label>30 mg/l

Gaglioppo

Palazzo Tronconi

Arce

Vigneti Palazzo Tronconi

Orange-yellow. Apricot, dried fruit, nut husk, smoky notes. Round, intense, slightly acidic.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments. The grapes are harvested by hand, one part is destemmed and the other part is left whole, are left to ferment spontaneously on the skins for 28 days. The wine is separated from the skins by a single racking, aged and then bottled manually without undergoing clarification or filtration.

The name Bello Ribelle comes from the fact that it was the first wine in the area to be vinified with maceration on the skins, a method that rebelled against the classic canons of winemaking. It is made from only Biancame grapes grown organically and with very few treatments.

<label>Soil:</label>na
<label>Average vineyard age:</label>35
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>3300 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel for 3 months with half of the grapes whole cluster and 28-day maceration. Aging in steel for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Biancame

Intense straw yellow. Minerals, citrus, flowers. Sweet, fresh, intense, slightly bitterish.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are suitable for producing a dry white wine with distinct mineral notes that is aromatic, intense and complex.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are apt to produce a dry white wine with distinct mineral notes, aromatic, intense and complex

<label>Soil:</label>Volcanic, terraced hillside
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Cold maceration for about 24 hours. Fermentation in temperature-controlled stainless steel. Aging in French oak barrels for 6 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

Zibibbo Terre Siciliane Igt

Zibibbo

Pantelleria

Vigneti località Ghirlanda

Sicilia - Isole

Limarsi

Straw yellow. Mineral, spice, citrus notes. Fresh, savory, persistent.

The Maturano vine is an ancient native Latium grape variety, oroginary of the Val di Comino, recently rediscovered thanks to a project of Arsial(Regional Agency for the Development and Innovation of Agriculture in Latium). Maturano is an averagely vigorous variety that has a medium-sized cluster with one or two wings, with sparse, round berries and a bluish-black color.

The Maturano vine is an ancient native Latium vine, oroginary of the Val di Comino, recently rediscovered thanks to a project of Arsial(Regional Agency for the Development and Innovation of Agriculture in Latium).

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>Implantation of 2013 - 2014
<label>Estensione del vigneto:</label>4.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in cement tanks, without maceration with the skins. Aging in cement tanks for a few months on fine lees. No clarification or filtration.
<label>Sulfur dioxide:</label>na

Maturano del Frusinate Igt

Golden yellow with amber highlights. Tropical fruit, peach, apricot. candied citrus. Fresh, savory, citrus notes, mineral and oxidative.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. The vines are located in the Contrada Bukkuram area on the island of Pantelleria. The working of the soil, the care of the plants, the telling, the vinification and the aging are operations carried out exclusively by manual methods and make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. Processing carried out exclusively by manual methods make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>25 q
<label>Harvest time:</label>Late August, early September
<label>Vinification and ageing:</label>Spontaneous fermentation in terracotta amphorae without temperature control with maceration for about 15 days. Aging in the same amphorae on fine lees for 10 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>17 mg/l

Anfora di terracotta

Leonardo

Vigneti Bukkuram

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

Bright golden yellow. Quince, apricot, flowers, honey, notes of cut grass. Citrusy, enveloping, slightly saline, almondy.

Fregellae Frusinate is made from three grape varieties. Forty percent is composed of Pampanaro, a grape already described in 1881 that grows in small vineyards especially in the Comino Valley, has a medium-sized conical cluster with elliptical green berries with a depression, called umbilicus, at the end. Thirty percent is composed of Maturano grapes, growing between the Comino Valley and the Liri Valley, with very limited production. The remaining 30 percent is made up of Capolongo grapes, which have been grown in the Frusinate area since ancient times and are being recovered in recent decades, and cultivation is very limited. It germinates late and this allows it not to be damaged by spring frosts, it adapts very well to the climate and grows free-range on compact soils.

Fregellae Frusinate is made from three grape varieties. Forty percent is composed of Pampanaro, a grape already described in 1881 that grows in small vineyards especially in the Comino Valley, has a medium-sized conical cluster with elliptical green berries with a depression, called umbilicus, at the end.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>6 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier with guyot pruning
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Spontaneous fermentation in cement with maceration on the skins (of Pampanaro alone) for 20 days. Malolactic fermentation and aging in 500l acacia barrels for 12 months.
<label>Sulfur dioxide:</label>Less than 39 mg/l

Capolongo

Pampanaro

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

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VinNatur (16)

Ramìe Pinerolese Doc

'Barbichè' Vino Rosso

'Volumnia' Frusinate Igt

'Matre' Frusinate Igt

'Palmieri' Lecinaro del Frusinate Igt

'Vecchio Samperi' Vino Bianco

'Sacradebucce' Vino Rosso

'INTEGER' Grillo Sicilia Doc

'Zitore' Lecinaro del Frusinate Igt

'Bello Ribelle' Vino Bianco

'Pietranera' Zibibbo Terre Siciliane Igt

'Arcaro' Maturano del Frusinate Igt

'INTEGER' Zibibbo Terre Siciliane Igt

'Bukkuram Padre Della Vigna' Passito di Pantelleria Doc

'Fregellae' Frusinate Igt

'Lumassina di Bosco' Lumassina Colline Savonesi Igt