bacco complete selection

GRAPE VARIETIES:95% Sangiovese and others as per regulations.GRAPE YIELD PER HECTARE: 8 tons.GROWING LOCATION: Castelnuovo Berardenga (Siena).VINEYARD:Hillside vineyard (280 m. asl) with southern exposure in the Chianti growing area.WINE-MAKING PROCESS:Traditional, with fermentation in stainless steel vats for 10 days at a controlled temperature (26C), followed by short-term maceration on the skins (5/ 6 days).AGEING:The wine matures in steel vats during the winter and is then ready for bottling in the following spring.TASTING NOTES:Bright ruby red with appealing purple hues. Soft and well-balanced on the palate with recurring fruity undertones. Geranium, pepper and cherry feature on the nose, with some slightly vinous notes.ALCOHOL CONTENT: 13% vol.RECOMMENDED PAIRINGS:Cold cuts, rst courses and meat dishes.SERVING TEMPERATURE: 16C.BOTTLE SIZES AVAILABLE: 0.375 l. 0.75 l. - Magnum 1.5 l.

Villa Chigi Chianti DOCG

BSbaccoselections.com

GRAPE VARIETIES:90% Sangiovese, 10% others as per regulations.GRAPE YIELD PER HECTARE: 6 tons.GROWING LOCATION: Castelnuovo Berardenga (Siena).VINEYARD: Hillside vineyard (280 m. asl) facing south in the Chianti Classico growing area.WINE-MAKING PROCESS: Traditional, in stainless steel vats at a controlled temperature (26-28 C), with 6/9 daily pumpovers. Fermentation followed by maceration on the skins for a further 10 days.AGEING: 10 months in small second or third ll French oak barrels, followed by 3 months in the bottle.TASTING NOTES: A genuine and characteristic expression of the Sangiovese varietal, Chianti Classico has a deep, dense ruby red colour. Wild berries, sour black cherry, thyme and leather feature on the nose. Though bold and dry, the taste is softened by the delicate sweetness of the French oak.ALCOHOL CONTENT: 13.5% vol.RECOMMENDED PAIRINGS: Cold cuts, grilled meat, and medium mature cheeses.SERVING TEMPERATURE: 16C.BOTTLE SIZES AVAILABLE: 0.375 l. 0.75 l. - Magnum 1.5 l.

Chianti Classico D.o.c.g.


GRAPE VARIETIES:100% Sangiovese.GRAPE YIELD PER HECTARE: 5 tons.GROWING LOCATION: Castelnuovo Berardenga (Siena).WINE-MAKING PROCESS:Only the very best bunches of Sangiovese grown on the estate vineyards are picked to produce this Reserve. A careful vinication process lasting 20 days, carried out in keeping with tradition, is followed by lengthy ageing in small, French oak barrels for at least 21 months. After bottling, the wine matures for a further three months before release.TASTING NOTES:The Chianti Classico Reserve is deep ruby red with a bouquet of ripe fruit, cinnamon, cloves and wisteria. Dry and assertive on the palate, it is well-balanced in texture with ne-grain tannins and a pleasant fruity note.ALCOHOL CONTENT: 13.5% vol.RECOMMENDED PAIRINGS:Grilled and roast meat, and mature cheeses.SERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0. 75 l.

Chianti Classico Riserva DOCG

For more than 10 yearsalways above 90 points


GRAPE VARIETIES:85% Sangiovese, 15% Cabernet Sauvignon.GRAPE YIELD PER HECTARE: 5 tonsGROWING LOCATION: Castelnuovo Berardenga (Siena).VINEYARD:Hillside vineyard (250 m. asl) facing south-west in the Chianti growing area.WINE-MAKING PROCESS:Traditional, in stainless steel vats for 10 days at a controlled temperature (28-30C), followed by maceration on the skins for about 20 days.AGEING:16-18 months in small French oak barrels, followed by 6 months in the bottle.TASTING NOTES:A wine with great personality, intense ruby red in colour. The nose opens with a bouquet of red fruits, mushroom, tobacco, pepper and chocolate. Soft on the palate, its texture is lavish and well-structured, rich in well-balanced tannins, never too exuberant in alcohol and freshness.ALCOHOL CONTENT: 13.5% vol.RECOMMENDED PAIRINGS:Grilled and roast red meat and medium to mature cheeses.SERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0.75 l. - Magnum 1.5 l.

Poggiassai Toscana IGT


GRAPE VARIETIES:100% Petit VerdotGRAPE YIELD PER HECTARE: 5 tons.GROWING LOCATION: Castelnuovo Berardenga (Siena).VINEYARD: Hillside vineyard (280 m. above sea level) facing South in the Chianti Classico growing area.WINE-MAKING PROCESS:Traditional, with fermentation in stainless steel vats at a strictly controlled temperature (max 28/30 C), followed by lengthy maceration on the skins (18/20 days).AGEING:16-18 months in small French oak barrels, followed by 6 months in the bottle.TASTING NOTES:Tramonto dOca is one of the wines that represents Poggio Bonelli at the height of its expression. The strict selection of the grapes and the constant care that accompanies the wine in the cellar forge a fascinating, unique product, displaying a characteristic ruby red colour with garnet hues. The intense and persistent bouquet of red jams and spices (pepper, cinnamon) gives way to hints of tobacco and cocoa and closes with a burnt earth and leather sensation. Powerful tannins on the palate. Warm and savoury on the nish.ALCOHOL CONTENT: 13.5% vol.RECOMMENDED PAIRINGS:Grilled red meat, game and medium and mature cheesesSERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0.75 l. - Magnum 1.5 l.

Tramonto dOca Toscana IGT


Sangiovese Toscana IGT

GRAPES: 100% SangioveseYIELD: 8.5 tonnes of grapes per hectare.POSITION OF THE VINEYARDS:Castelnuovo Berardenga (Siena). CHARACTERISTICS OF THE VINEYARDS:The vineyards are 15/20 years old, situated on hillsides with excellent exposure to the sun and main winds, in order to avoid dampness from pooling. The training system mainly used is the spurred cordon, managed with frequent and very careful tending. The grapes are usually harvested in the middle of September.MATURING:A short time in steel during the winter allows malo-lactic fermentation to take place and this is followed by the stabilisation operations that make the wine ready for bottling in the spring after harvesting.ORGANOLEPTIC CHARACTERISTICS:Testimony of the immense versatility of the Sangiovese grape, the wine has a ruby red colour with evident purplish hues when young, tending to become more austere as it ages. The wine presents clear, well-dened perfumes in the nose, reminiscent of fruity and oral notes, and these too constantly evolve in the bottle. Smooth and pleasant in the mouth, with evident sensations of red berries and a surprising persistency. ALCOHOL CONTENT: 13% vol.SERVING SUGGESTIONS:Traditional Tuscan starters and rst courses.


Vermentino Toscana IGT

GRAPES: 100% VermentinoYIELD: 8.5 tonnes of grapes per hectare.POSITION OF THE VINEYARDS: Colli Toscana Centrale CHARACTERISTICS OF THE VINEYARDS: The vineyards are 15/20 years old, situated on hillsides with excellent exposure to the sun and main winds, in order to avoid dampness from pooling. The training sys-tem mainly used is the spurred cordon, managed with frequent and very careful tending. The grapes are usually harvested in the middle of September.MATURING:When fermentation has been completed the wine is kept in steel and subject to the normal stabilisation and ltra-tion processes so that it is ready for bottling by the Janu-ary after harvesting.ORGANOLEPTIC CHARACTERISTICS: Pale straw yellow colour, with characteristic aromas and a smooth, elegant mouth sustained by a pleasant acid vein. ALCOHOL CONTENT: 13% vol.SERVING SUGGESTIONS:Aperitif, cold starters, summer dishes and sh.


CLASSIFICATION:Chianti Classico DOCG, certified organic wine.

GRAPE VARIETIES:90% Sangiovese, 10% Canaiolo.GROWING LOCATION:Barberino Val dElsa (FI) - loc. S. Donato in Poggio.VINEYARD:Hillside vineyard (420 m. asl) facing south-west in the ChiantiClassico area, soil PH >8 and 43% active carbonates. WINE-MAKING PROCESS:Traditional style.MATURATION AND REFINEMENT:Oak casks then bottle. TASTING NOTES:Color: deep ruby red. Bouquet: bursting with blackberry and cherry, violet, tobacco and earth aromas.Flavor: Intense, supple, warm, persistant, well balanced fruit by lively acidity, cherries, firm tannins elegant and well structured.

ALCOHOL CONTENT: 13.50% vol.

RECOMMENDED PAIRINGS:Grilled and roast red meat, game meat, wildboar. SERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0.75 l.

Chianti Classico DOCG


TOTAL ACIDITY: 5.39 g/l.DRY EXTRACT: 28.50 g/l.

RATINGS: Wine Spectator 90 pt., Guida Oro I Vini di Veronelli 2 stars and 87 pt., Luca Maroni 85 pt.(vintage 2010).

Fattoria La Ripa

CLASSIFICATION:Chianti Classico DOCG, certified organic wine.

GRAPE VARIETIES:90% Sangiovese, 10% Canaiolo.GROWING LOCATION:Barberino Val dElsa (FI) - loc. S. Donato in Poggio.VINEYARD:Hillside vineyard (420 m. asl) facing south-west in the ChiantiClassico area, soil PH >8 and 43% active carbonates. WINE-MAKING PROCESS:Traditional style, temperature of fermentation 25 - 30 C.MATURATION AND REFINEMENT:Oak casks (about 2 years) then bottle (minimum 6 months). TASTING NOTES:Color: Dark ruby red. Bouquet: Intense, very powerful, cherry, violet and spices.Flavor: Dry and savory, cherry and red berry fruits, tobacco,deep tannins, very well balanced.


RECOMMENDED PAIRINGS:Grilled and roast red meat, game meat, venison. SERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0.75 l.

Chianti Classico Riserva DOCG



RATINGS: Silver Medal at L.A. International Wine&SpiritsCompetition, Wine Spectator 92 pt., Guida Oro I Vini diVeronelli 2013 90 pt., Luca Maroni 88 pt. (vintage 2009)

Fattoria La Ripa

CLASSIFICATION:IGT Colli della Toscana Centrale (Supertuscan), certified organic wine.

GRAPE VARIETIES:50% Sangiovese, 30% Cabernet Sauvignon, 20% Merlot.GROWING LOCATION:Barberino Val dElsa (FI) - loc. S. Donato in Poggio.VINEYARD:Hillside vineyard (420 m. asl) facing south-west in the ChiantiClassico area, soil PH >8 and 43% active carbonates. WINE-MAKING PROCESS:Separate fermentation for each variety on controlled temperature(25-30 C) without governo.MATURATION AND REFINEMENT:French Oak (Allier, Nevers, Troncais, Vosges) barriques, 1 year bottle.TASTING NOTES:Color: Vivid elegant deep red. Bouquet: Violet, cherry, red berry fruits, tobacco.Flavor: Cherry, raspberry, blueberry, tobacco, deep and softtannins, well balanced in a firm and harmonious structure.


RECOMMENDED PAIRINGS:Grilled and roast red meat, game meat, venison, wildboar. SERVING TEMPERATURE: 16-18C.BOTTLE SIZES AVAILABLE: 0.75 l.

Santa Brigida IGT (Super Tuscan)



RATINGS: Silver Medal at 2012 L.A. International Wine&Spirits Competition, Guida Oro I Vini di Veronelli 2013 90 pt. and 3 stars, Luca Maroni 88 pt. (vintage 2008)

Fattoria La Ripa

CLASSIFICATION:Rosso di Montalcino DOCGRAPE VARIETIES:100% Sangiovese (Brunello).GROWING LOCATION:Castelnuovo dellAbate, Montalcino (Siena).VINEYARD:Montalcino area, facing south-west, altitude 380 - 400 m a.s.l.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection in the vineyard and in the cellar.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in concrete tank. Malo-lactic fermentation in barriques. Maturation 6-7 months in Allier oak barrels of 54 hl. and minimum 3 months of bottle refinement.TASTING NOTES:Colour: Very intense and lively ruby red with a purple nuance.Nose: Ripe cherry and plum, delightful with its young fragrance.Palate: Intense and full entry ending with a pleasantly tannic and tangy finish.ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:All courses of a meal, particularly grilled red meatsSERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.RATINGS: 90 points James Suckling (vintage 2010), 91 points Decanter (vintage 2011).PRODUCTION:34.000 bottles.

MastrojanniRosso di Montalcino DOC


alle origini del brunello. at the origins of brunello.

CLASSIFICATION:Brunello di Montalcino DOCGGRAPE VARIETIES:100% Sangiovese (Brunello).GROWING LOCATION:Castelnuovo dellAbate, Montalcino (Siena).VINEYARD:Montalcino area, facing south-west, altitude 380 - 400 m a.s.l.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection in the vineyard and in the cellar.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in concrete tank. Malo-lactic fermentation in barriques. Maturation 36 months in Allier oak barrels of 16-33-54 hl and minimum six months of bottle refinement.TASTING NOTES:Colour: Clear and intense ruby red.Nose: Evident fruit blends with vanilla and sweet leaf tobacco.Palate: Full and round entry, generous mid-palate and a persistent and intriguingly tangy finish.ALCOHOL CONTENT: 15% vol.RECOMMENDED PAIRINGS:Game, grilled red meats and mature cheese.SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.RATINGS: 90 points Wine Spectator (vintage 2009). PRODUCTION:45.000 bottles.

MastrojanniBrunello di Montalcino DOCG



CLASSIFICATION:Brunello di Montalcino DOCGGRAPE VARIETIES:100% Sangiovese (Brunello).GROWING LOCATION:Castelnuovo dellAbate, Montalcino (Siena).VINEYARD:Montalcino area, facing south-west, altitude 380 - 400 m a.s.l.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection in the vineyard and in the cellar.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in concrete tank. Malo-lactic fermentation in barriques. Maturation 36 months in Allier oak barrels of 16-33-54 hl and minimum 6-8 months of bottle refinement.TASTING NOTES:Colour: Defined, intense and transparent ruby red.Nose: Tempting notes of fruit and flowers, with fresh spices and liquorice.Palate: Potent and decisive entry, tight, considerable and silky tannin, closing with a full and important finish. ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:Good company, to fully appreciate its elegance.SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.RATINGS: 93 points Wine Spectator (vintage 2009). PRODUCTION:8.000 bottles.

MastrojanniVigna Loreto Brunello di Montalcino DOCG



CLASSIFICATION:Brunello di Montalcino DOCGGRAPE VARIETIES:100% Sangiovese (Brunello).GROWING LOCATION:Castelnuovo dellAbate, Montalcino (Siena).VINEYARD:Montalcino area, facing south-west, altitude 380 - 400 m a.s.l.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection in the vineyard and in the cellar.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in concrete tank. Malo-lactic fermentation in barriques. Maturation 42 months in Allier oak barrels of 16 hl. and minimum 12 months of bottle refinement.TASTING NOTES:Colour: Distinctive red, dense and transparent.Nose: Wild berries accompanied by fresh spices and dried leaf of tobacco.Palate: Full and austere entry, generous and tangy, and ready to face the passage of time. ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:Also excellent on its own, enjoyed with friends.SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.RATINGS: 93 points Wine Advocate (vintage 2008), Tre Bicchieri Gambero Rosso. PRODUCTION:5.400 bottles.

MastrojanniVigna Schiena dAsino Brunello di Montalcino DOCG



CLASSIFICATION:Toscana IGT - SupertuscanGRAPE VARIETIES:20% Sangiovese 80% Cabernet Sauvignon.GROWING LOCATION:Castelnuovo dellAbate, Montalcino (Siena).VINEYARD:Montalcino area, facing south-west, altitude 380 - 400 m a.s.l.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection in the vineyard and in the cellar.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in concrete tank. Malo-lactic fermentation in barriques. Maturation 18 months in French oak tonneau and small barrels then minimum 6 months of bottle refinement.TASTING NOTES:Colour: Deep ruby red.Nose: Mix of fresh fruit and jam with hints of vanilla when young, it then becomes deep and ethereal. Palate: Broad and persistent with smooth tannins.ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:Grilled and stewed red meat.SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.PRODUCTION:6.200 bottles.

MastrojanniSan Pio



CLASSIFICATION:Bolgheri Superiore DOC.GRAPE VARIETIES:70% Cabernet Sauvignon, 15% Petit Verdot, 15% Merlot.GROWING LOCATION:Bolgheri area.VINEYARD:Tirrenian Coast vineyard (on sea level) facing south-west.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in steel tanks with long maceration on the grape marks. Malo-lactic fermentation in French oak. Maturation 14 months in French oak barriques and tonneaux.TASTING NOTES:Aromas of sweet tobacco, fresh herbs and currants follow through to a full body, with round and silky tannins and a chewy finish. This needs two to three years to come together. Bordeaux blend. (James Suckling).ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:Grilled and roast red meat, game meat. SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l. RATINGS: 92 points Wine Spectator (vintage 2009/2010)93 points Wine SPectator (vintage 2011).

VolpoloBolgheri DOC


PODERESAPAIO.99BOLGHERI

CLASSIFICATION:Bolgheri Superiore DOC.GRAPE VARIETIES:70% Cabernet Sauvignon, 20% Petit Verdot, 10% Cabernet FrancGROWING LOCATION:Bolgheri area.VINEYARD:Tirrenian Coast vineyard (on sea level) facing south-west.CULTIVATION - HARVEST:Runner system cultivation (double curtain), manual harvest with grape selection.MATURATION AND REFINEMENT:Alcoholic fermentation under controlled temperature in steel tanks with long maceration on the grape marks. Malo-lactic fermentation in barriques. Matura-tion 18 months in barriques and 12 months of bottle refinement.TASTING NOTES:An intense, powerful red, offering effusive aromas and flavors of black cherry, black currant, vanilla and toasted oak, with tobacco and leather elements emerging as this unfolds on the palate. Firmly struc-tured and long, this gains elegance and grace on the long aftertaste. (Wine Spectator)ALCOHOL CONTENT: 14.50% vol.RECOMMENDED PAIRINGS:Grilled and roast red meat, game meat. SERVING TEMPERATURE: 16-18C. BOTTLE SIZES AVAILABLE: 0.75 l.RATINGS: 94 points Wine Spectator (vintage 2009).

SapaioBolgheri Superiore DOC


PODERESAPAIO.99BOLGHERI

Morellino di Scansano DOCGT E R R E diF I O R ILoc. Melosella, Strada Grillese Uno

Grosseto, Italia

APPELLATION: Morellino di Scansano DOCGVARIETAL: Sangiovese PRODUCTION ZONE: GrossetoREGION: TuscanyPRUNING SYSTEM: cordon spurPLANTING DENSITY: 3,00 Mt X 0,80YIELD PER HA: 7000 KgBOTTLES PRODUCED: 50.000VINIFICATION: 10-12 days maceration and fermentation in steeltanks, with gentle punch-downs and brief pumpovers.AGING: Malolactic fermentation in cement, and 6 months ofbottle age. ALCOHOL CONTENT: 13,5 - 14,5 %COLOR: intense, deep ruby. AROMA: Pleasingly complex nose with red berry fruit, inparticular sour cherry, raspberry and mulberry, and floralaccents with characteristic roses, followed by mentholatedaccents and herbs, in particular sage.FLAVOR: Intense and powerful, with silky tannins and vegetalaccents. A balance, elegant wine.SERVING TEMPERATURE: 14-16 degrees C.RECOMMENDED PAIRINGS: red meat, spicy fish (gumbo).RATINGS: 89 pt. Wine Spectator (vintage 2011).


VENTAIOMorellino di Scansano DOCG

T E R R E diF I O R ILoc. Melosella, Strada Grillese Uno

Grosseto, Italia

APPELLATION: DOCGVARIETAL: SangiovesePRODUCTION ZONE: GrossetoREGION: TuscanyPRUNING SYSTEM: cordon spurPLANTING DENSITY: 3,00 Mt X 0,80YIELD PER HA: 5500 KgBOTTLES PRODUCED: 5000VINIFICATION: 14-15 days maceration and fermentation in steeltanks, with gentle punch downs and brief pumpovers.AGING: initially in steel, then malolactic fermentation in cementvats, followed by 6 months of bottle aging. ALCOHOL CONTENT: 13,5 - 14,5 %COLOR: brilliant, deep ruby. AROMA: intense and complex on the nose, with black and redberry fruit, especially prunes and ripe sour cherries, with peoniesand red roses mingled with minty talcum powder and balsamicaccents that develop into Mediterranean scrub forest.FLAVOR: soft and seductive on the palate, with elegant tanninsand good structure. It is from the Tenuta Ventaio's RosetoVineyard, which is blessed with constant sea breezes and a wonder-ful view of the Tyrrhenian sea and the Isle of Elba. Thanks to itsexcellent exposure, Morellino Ventaio displays considerable persona-lity, and a slight, distinctive overripeness. SERVING TEMPERATURE: 14-16 degrees C.RECOMMENDED PAIRINGS: red meat, spicy fish (Gumbo).


Acanto IGTT E R R E diF I O R ILoc. Melosella, Strada Grillese Uno

Grosseto, Italia

APPELLATION: IGT Maremma ToscanaVARIETALS: 85% Sangiovese and 15% Cabernet SauvignonPRODUCTION ZONE: Grosseto GavorranoREGION: TuscanyPRUNING SYSTEM: cordon spurPLANTING DENSITY: 2,5 Mt X 0,80YIELD PER HA: 5500 KgBOTTLES PRODUCED: 20.000VINIFICATION: maceration and fermentation in steel tanks for 15days, with pumpovers, punch downs and delstages. Malolactic fer-mentation is in French oak.AGING: The wine is barrel aged for 6-8 months, and bottle-agedfor 3-6 months.ALCOHOL CONTENT: 13,5 - 14,5 %COLOR: intense, deep ruby.AROMAS: Intense and complex, with red and black forest berryfruit, peonies, violets, juniper, vegetal accents, and underbrush.FLAVORS: Intense, persistent, and nicely structured; it is rich andfresh on the palate, with powerful tannins and smoky notes in thefinish.SERVING TEMPERATURE: 16-18 degrees C.RECOMMENDED PAIRINGS: game meat, venison.


Dolcetto dAlba DOC


T E N U T A D U E C O R T I

Loc. Castelletto 33, Monforte dAlba(CN), Italia

APPELLATION: Dolcetto dAlba DOCVARIETAL: DolcettoPRODUCTION ZONE: Monforte dAlba CastellettoREGION: Piedmont PRUNING SYSTEM: guyot PLANTING DENSITY: 2,80 MT X 0,80YIELD PER HA: 6000 KGBOTTLES PRODUCED: 12.000VINIFICATION: maceration and fermentation in steel tanksfor 10 -12 days, with gentle punch-downs and brief pumpovers.AGING: in bottle, for 3 - 6 months.ALCOHOL CONTENT: 12 - 14 %COLOR: deep ruby red. AROMA: intense and complex, with forest berry fruit mingledwith plums roses, and peonies, and finally spice and pinkpeppercorns.FLAVOR: a vibrantly fresh, solid wine with lively tannins andpleasant persistence.SERVING TEMPERATURE: 14-16 degrees C.RECOMMENDED PAIRINGS: vitel tonn, bold sauces.

Nebbiolo dAlba DOC




APPELLATION: Nebbiolo DOCVARIETAL: NebbioloPRODUCTION ZONE: Monforte dAlba, CastellettoREGION: PiedmontPRUNING SYSTEM: Double inverted GuyotPLANTING DENSITY: 2,80 Mt X 1YIELD PER HA: 6000 KgBOTTLES PRODUCED: 10.000VINIFICATION: in steel tanks, with pumpovers and gentlepunch-downs.AGING: in steel, for 6/8 months ALCOHOL CONTENT: 13 - 14,5 %COLOR: Brilliant ruby.AROMAS: Floral and fruity, with rosa canina, violets and red berry fruit, finishing with licorice. FLAVORS: Full, with pleasant tannins and fresh forest berry fruitincluding red currants. It leaves the palate clean and dry, and has nice persistence.SERVING TEMPERATURE: 16-18 degrees C.RECOMMENDED PAIRINGS: red meat tartare, structured fish.

BAROLO DOCG




APPELLATION: Barolo DOCGVARIETAL: NebbioloPRODUCTION ZONE: Monforte dAlba, CastellettoREGION: Piedmont PRUNING SYSTEM: Double inverted Guyot PLANTING DENSITY: 2,80 Mt X 1YIELD PER HA: 4500 KgBOTTLES PRODUCED: 18.000 VINIFICATION: manual selection, of bunches and then of grapes.Vinification in upright conical steel vats: maceration and fermenta-tion for 15-20 days, with pumpovers, gentle punch-downs and del-stages. Malolactic fermentation is in French oak, in which the winethen ages. AGING: in French oak, followed by 6-8 months in bottle.ALCOHOL CONTENT: 13,5 - 14,5 %COLOR: ruby with garnet rim.AROMA: intense, complex, and elegant, with forest berry fruitincluding blackberries, blueberries and prunes, followed by quinineand licorice accompanied by underbrush and ethereal notes, andfinally toasted accents.FLAVOR: intense and complex. Elegant velvety tannins and nicepersistence. An immediately approachable Barolo that will clearlyage well.SERVING TEMPERATURE: 16-18 degrees C.RECOMMENDED PAIRINGS: aged cheese, nuts, truffles, chocolate, meat.

BAROLO Castelletto DOCG




APPELLATION: Barolo DOCGVINTAGE: 2008VARIETAL: NebbioloPRODUCTION ZONE: Castelletto - Monforte dAlba (CN) REGION: PiedmontPRUNING SYSTEM: Double inverted guyot PLANTING DENSITY: 2,80 MT X 1YELD PER HECTAR: 4.500 KgBOTTLES: 8.500VINIFICATION: Manual harvest, manual selection first of the bunches and then of the grapes. Vinification in upright conical steel vats: maceration and fermentation for around 20 days, with gentle punch-downs. Malolactic fermentation in French oack, where the wine stays for an aging period of about 3 years.AGING: in French oak, followed by minimum 12 months in bottleALCOHOL CONTENT:14,50 %COLOR: Rubin red, transparent, with garnet rimAROMAS: Intense, complex and elegant, with forest berry fruit and liquoriceFLAVOR: intense and complex with delicate tannins. Well persistent and elegant. Pleasant to drink Barolo, that will evolve with time. Perfect correspondence between aromas and flavors.SERVING TEMPERATURE: 16-18 degrees C RATINGS: 94 points Wine Spectator (vintage 2008)RECOMMENDED PAIRINGS: aged cheese, nuts, truffles, chocolate, meat.

Pinot Bianco Sdtirol DOC


Loc. Monte, AppianoBolzano, Italia

LAHNHOF

APPELLATION: DOC Pinot Bianco Sdtirol AAVARIETAL: Pinot BiancoPRODUCTION ZONE: BergREGION: Alto AdigePRUNING SYSTEM: Guyot and arbourPLANTING DENSITY: 3.00 Mt X 0.80YIELD PER HECTARE: 9 t BOTTLES PRODUCED: 10.000VINIFICATION: soft crushing, fermentation in stainless steel tanksAGING: stainless steelALCOHOL CONTENT: 12,5 - 13,5%COLOR: Brilliant and delicate straw yellowAROMA: At first floral notes of lime blossom and peonies,followed by sensations of green apple, ripe pear and plum.FLAVOR: A lively flavor, full bodied and intense with a pleasingmineral note.SERVING TEMPERATURE: 8-10 degrees C.RECOMMENDED PAIRINGS: shellfishes, shrimps

Pinot Grigio Sdtirol DOC



LAHNHOF

APPELLATION: Doc Pinot Grigio Sdtirol AA VARIETAL: Pinot GrigioPRODUCTION ZONE: KalternREGION: Alto AdigePRUNING SYSTEM: GuyotPLANTING DENSITY: 3.00 Mt X 0.80YIELD PER HECTARE: 8 t BOTTLES PRODUCED: 2.500VINIFICATION: soft crushing, fermentation in stainless steel tanksAGING: stainless steelALCOHOL CONTENT: 13 - 14%COLOR: Brilliant straw yellowAROMA: Elegant and intense, with fruity notes, white peach,apricot and an interesting hint of rose water.FLAVOR: Warm and full bodied, soft, balanced and persistent. Adelightful body with pleasant freshness.SERVING TEMPERATURE: 8-10 degrees C.RECOMMENDED PAIRINGS: risotto and pasta with shellfishes.

Sauvignon Sdtirol DOC



LAHNHOF

APPELLATION: DOC Sauvignon Sdtirol AAVARIETAL: SauvignonPRODUCTION ZONE: BergREGION: Alto AdigePRUNING SYSTEM: GuyotPLANTING DENSITY: 3.00 Mt X 0.80YIELD PER HECTARE: 8 t BOTTLES PRODUCED: 10.000VINIFICATION: soft crushing, fermentation in stainless steel tanksAGING: stainless steelALCOHOL CONTENT: 13 - 14%COLOR: Brilliant straw yellow with greenish huesAROMA: Intense with delicate green notes of thyme, sage andelderberry, with a fern and whitestone finish FLAVOR: strong, elegant, well balanced, fresh and full bodied.Ends with a long mineral length.SERVING TEMPERATURE: 8-10 degrees C.RECOMMENDED PAIRINGS: asparagus, salmon, foie gras.

Gewrztraminer Sdtirol DOC



LAHNHOF

APPELLATION: Doc Gewrztraminer Sdtirol AAVARIETAL: GewrztraminerPRODUCTION ZONE: AppianoREGION: Alto AdigePRUNING SYSTEM: GuyotPLANTING DENSITY: 1,80 Mt X 0,60YIELD PER HECTARE: 7.5 t BOTTLES PRODUCED: 5.000VINIFICATION: soft crushing, fermentation in stainless steel tanksAGING: stainless steelALCOHOL CONTENT: 13,5 - 14,5%COLOR: Brilliant straw yellowAROMA: strong and elegant, with hints of white peach,mulberry, lychee, star anise and rosewood FLAVOR: pleasing, soft and comfortable, warm and balanced.Strong persistence that fades with wonderful freshness and a mineralfinish.SERVING TEMPERATURE: 8-10 degrees C.RECOMMENDED PAIRINGS: artichokes, fresh cheeses.

Kerner DOC



LAHNHOF

APPELLATION: Doc Kerner Sdtirol Eisacktal Valle IsarcoVARIETAL: KernerPRODUCTION ZONE: BrixenREGION: Alto AdigePRUNING SYSTEM: GuyotPLANTING DENSITY: 3.00 Mt x 0.80YIELD PER HECTARE: 9 t BOTTLES PRODUCED: 4.000VINIFICATION: soft crushing, fermentation in stainless steel tanksAGING: stainless steelALCOHOL CONTENT: 12,5 - 14 %COLOR: Golden straw yellowAROMA: Elegant, moving immediately to the nose with fruitysensations that are pleasing and lasting. Ripe pear and white flowers.Green notes arrive all of a sudden, to be followed by star anise andvanilla bean.FLAVOR: Full, velvety and warm. A beautifully fresh and balancedstructure, with persistence and a coherent nose-palate harmony.Finishes with an elegant mineral/savory length.SERVING TEMPERATURE: 8-10 degrees C.RECOMMENDED PAIRINGS: fish, poultry, chicken, vegetables.

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