Name: 'L'Amiral' Vino Bianco
Brand: Maccario Dringenberg
Price: 34.8 EUR
Availability: InStock

Golden yellow. Sour fruit, mineral notes. Intense, balanced.

Wine made from grapes of two different grape varieties, Massarda and Rossese Bianco. The latter is a grape variety already documented in 1596, then called Roxeise, from which excellent wines were produced. Because of the name, it was thought to be a white berry mutation of Rossese, but the name derives both from the white color of the berries and the wine produced, and from the red highlights present in the berries. According to some historical documents, Massarda, also called Tabacca, was one of the most widespread grape varieties in the Ventimiglia area in the 19th century. A native Ligurian vine that was still free-range because it was resistant to the phylloxera that struck in the late 1800s.

Vino prodotto con uve di due vitigni diversi, il Massarda e il Rossese Bianco. Quest'ultimo è un vitigno già documentato nel 1596, allora chiamato Roxeise, da cui si producevano eccellenti vini. Per via del nome si pensava che fosse una mutazione a bacca bianca del Rossese, ma il nome deriva sia dal colore bianco degli acini e del vino che si produce, e sia per i riflessi rossi presenti negli acini. 

Wine made from grapes of two different grape varieties, Massarda and Rossese Bianco. The latter is a grape variety already documented in 1596, then called Roxeise, from which excellent wines were produced. Because of the name, it was thought to be a white berry mutation of Rossese, but the name derives both from the white color of the berries and the wine produced, and from the red highlights present in the berries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Vino Bianco

Massarda

Rossese Bianco

Acciaio

Bottiglia

Maccario Dringenberg

Liguria

Riviera dei Fiori Occidentale

Vigneto Novilla

Italia

Dolceacqua

Ruby red with purple highlights. Red fruit, floral. Balanced, fresh.

The Brae vineyard grows at an altitude of 500 meters on limestone matrix soils. Cool winds influence the climate and characterize large temperature fluctuations on the steeply sloping terraces on which the vines grow.

<label>Soil:</label>Predominantly calcareous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Provençal sapling
<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 stainless steel. Aging in the same containers for about 10 months.
<label>Sulfur dioxide:</label>na

Rossese di Dolceacqua Doc

Rossese

Vigneto Brae

Ruby red. Underbrush, berries, wild berries. Intense, savory, full-bodied.

Rossese di Dolceacqua Curlì Maccario Dringenberg is made from native Rossese grapes from vineyards located at 350 meters above sea level in Val Verbone , inland from western Liguria. It is a red wine that has very low production, with an intense and full-bodied flavor.

Rossese di Dolceacqua Curlì Maccario Dringenberg is made from the native Rossese grapes. It is a red wine that has very low production, with an intense, full-bodied flavor.

<label>Soil:</label>Limestone
<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 steel at a temperature of 27°C followed by two weeks of maceration with pumping over and délestages. Aging in steel for 6 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vasca d'acciaio

Vigneto Curli

Ruby red with garnet highlights. Red fruits, berries and saline notes. Tannic, fresh, savory.

The toponym Luvaira involves three different communes, over a rather large area, but at present it is recognized for labels almost exclusively that present in the commune of Camporosso, particularly from the area of Pian dei Morti, where there are some centuries-old vines. The altitude, soils and rather protected position give rise to a wine with intense color, gritty in fruit and in need of time to evolve.

The toponym Luvaira affects three different municipalities, over a rather large area, but currently it is recognized for labels almost exclusively that present in the municipality of Camporosso, particularly from the area of Pian dei Morti, where there are some 100-year-old vines.

<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 stainless steel. Aging in the same containers for about 10 months.
<label>Sulfur dioxide:</label>na

Vigneto Luvaira

Ruby red with violet hues. Red fruits, spices. Full, tannic, savory, slightly almondy.

Rossese di Dolceacqua Posaù Riserva Biamonti Maccario Dringenberg is a cru made from the best native Rossese grapes from the oldest part of the Posaù vineyard located at an altitude of 300 inland from Ventimiglia. It is a fragrant, intense and elegant wine.

Rossese di Dolceacqua Posaù Riserva Biamonti Maccario Dringenberg is a cru made from the best native Rossese grapes. It is a fragrant, intense and elegant wine.

<label>Soil:</label>Calcareous sandstone, solidified clays
<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>Maceration for 2 weeks with pumping over and délestages and fermentation in steel at a controlled temperature of 27°C. Aging in steel for 6 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Posaú

Bright ruby red. Red fruits, flower petals, spicy notes, herbs. Fresh, tannic, alcoholic, savory.

Maccario Dringenberg's Rossese di Dolceacqua Doc "Sette Cammini," is made from pure Rossese grapes from a historic vineyard in the commune of Ventimiglia at about 500 meters above sea level, on the slopes of Mount Grammondo. It is a wine with a bright ruby red color, fresh and unique.

Maccario Dringenberg's Rossese di Dolceacqua Doc "Sette Cammini," is made from pure Rossese grapes. It is a wine with a bright ruby red color, fresh and unique.

<label>Soil:</label>Limestone sandstone and solidified clay
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>2.5 ha
<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>Maceration for 2 weeks with pumping over and délestages and fermentation in steel at controlled temperature. Aging in steel for 6 months, then another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Sette Cammini

Capo Mortola

Ruby red with garnet highlights. Red fruits, spices, flowers, saline notes. Intense, tannic and savory.

Maccario Dringemberg's Fratelli Maccario 1922 is a unique and extraordinary wine from the 2022 vintage, born from a limited production due to the drought during that period. This exceptional creation was made using only grapes from Posaù, Luvaira, Sette Cammini, Berna and Nuvilla. A selection of vineyards that gives the wine a fine provenance and rich history. This wine is a tribute to the Maccario Brothers, grandfather and great-uncle, who, back in 1922, during the Kingdom of Italy, achieved a major recognition for a Rossese from the same areas. The tradition and passion of that era is reflected today in every sip of this prized creation. The color of Fratelli Maccario 1922 is a transparent and luminous ruby red. The aromas have a delicate evolution that begins with floral notes, such as lilac, iris and blue, and then embraces the essential oils of rosemary and lavender. A dense and assertive fruit set, characterized by black and blue tones give the wine an extraordinary meatiness. On the palate, Il Fratelli Maccario 1922 begins with the sweetness of fruit and evolves into a symphony of spices, numerous and enveloping. The wine clearly reflects the austerity of the vintage, marked by a hot and dry climate, with a rigid skeleton that supports and enhances every possible fruity perception.

Discover Fratelli Maccario 1922, a unique wine from the 2022 vintage. Sourced from selected Posaù, Luvaira, Sette Cammini, Berna and Nuvilla grapes, this transparent ruby red offers floral and fruity aromas. On the sip, an extraordinary balance of sweetness and spice, reflecting the austerity of the vintage.

<label>Soil:</label>nd
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing: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 in steel. Aging, again in steel, for about 10 months.
<label>Total sulfur:</label>nd

Vigneti Fratelli Maccario

Ruby red with garnet highlights. Red fruits, blueberry jam, spices, flowers with saline notes. Glyceric notes, tannic and savory.

Posaù is grown in a very beautiful basin of vineyards, steep as it is not easy to observe. Partially facing east, like the rest of this slope, and partially facing south, from which warm, full-bodied wines are produced.

<label>Soil:</label>Marno-arenatic, sandy, with presence of silica
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>1 ha
<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, again in steel, for about 10 months.
<label>Sulfur dioxide:</label>na

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