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CATARRATTO LUCIDO SICILIA i.g.t.  tech notes
Among indigenous grapes, Catarratto Lucido is certainly one of the oldest white berry varietals in Sicily. The first historical documents about it date back in 1690 and were written by Francesco Cupani, one of the most eminent Sicilian botanists of the XVII century. He describes this varietal in full details, both as regards the shape of the cluster and the shape of the berry.
The name “lucido” (shiny) is specifically due to the transparency of the berry.
The difference between the production of Catarratto Lucido Feudo di Maria and the other Catarrattos lies in the average altitude of the vineyards.
This grape is cultivated in estates that are 400 to 600 meters above sea level. The wide temperature range between night and day enhances its aromas, and the exposure to the sea winds improves the health of the tree. This particular condition makes all soil and vine treatments almost useless. We can say that all cultivations in high hill are “naturally” organic.top
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MERLOT SICILIA i.g.t. tech notes
Over the last decade, what was considered an excellent
blending variety (thanks to its malleability, its very smooth tannins, the sweet berry and the low acidity, features that make it easy to mitigate the sharpness of stronger or more characteristic varieties) has been meeting genuine interest by attentive and perceptive producers,
who rightly enhanced the core potentials of the vine by stressing the remarkable personality that had remained unexpressed during previous production years. Wise agronomic choices and appropriate pruning methods that maintain the crops vigour paved the way for a yield
control that highly favours quality.top |
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SALICE SALENTINO RISERVA CASATO D’ALOJA d.o.c.tech notes
The name of this wine comes from a homonymous city located north of Lecce, in an area dominated by vineyards and olive trees, scattered with the typical “masserie” and ancient patrol towers. The red wine Salice Salentino is made with the grapes Negroamaro (dominant), black Malvasia from Brindisi and black Malvasia from Lecce.
Negroamaro is an ancient grape in the area: cultivations in southern Puglia have focused almost entirely on this variety since the VI century b.c.
The wine produced from it is characterised by diverse hues, from ruby to garnet red. These hues and the black tone of the clusters have given the variety the dialect denomination “nuiru maruE’”, then changed into Negroamaro.
The other two grapes present in Salice Salentino belong to the family of Malvasia, which originated in Greece and later arrived in Puglia from Morea, precisely from the city of Monembasia. Today almost only two varieties are still cultivated: black Malvasia from Lecce and black Malvasia from Brindisi, which have many features in common. The taste difference in the juice of the two Malvasia is due to climatic factors more than hereditary ones.top
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VALPOLICELLA CLASSICO SUPERIORE RIPASSO tech notes
RIPASSO is the result of a careful evaluation of the most appropriate lands in the Valpolicella valley,
their finest grapes and the long-dated expertise of the Biscardo family, wine producers for more than one
hundred years. Martino Biscardo has created a first class wine, so easy
to drink and so gratifying in the mouth and in the nose. Approaching
this wine is a sign of elegance.
Corvina and Rondinella grapes are the base for the production of the great Verona wines, such as the worldwide
famous Valpolicella, Ripasso and Amarone. The vineyard cultivation is on the hills of the little towns around Verona
at around 80 to 150 metres above the see level. The Ripasso production technique is very unique and it originates
from the production of Recioto and Amarone. The grapes are picked up by hand and then placed in wooden cases.
This operation must take place during fresh hours (at dawn or late in the evening) to avoid the intense hot that the
grapes may suffer during the day. In such a way the berry remains intact and there is no risk of skin fermentation
during transport. Once they arrive at the vinification cellar, the grapes are immediately pressed and the most is
fermented under controlled temperature in stainless steel tanks. In January and February the wine is passed again on
the noble skins of Recioto and Amarone. In this way the wine structure gets stronger, rich of complex fragrances
and tannins. After this, it ripens in oak barrels for 12 months, with a light refine in barriques. top |
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PROSECCO di PROSECCO tech notes
As its extra dry character is slightly soft and not particularly aggressive to the palate, our Prosecco di Prosecco is excellant as an aperitif. It pairs well with hors- d'ouevres, but it is also recommended as accompianment for the whole meal when courses consist of fish. It is better to drink it very cold and, if one is fond of the production area's tradition, it should be poured from a carafe (typical Venetian custom) top |
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