AA FILIPPO FILIPPI, SOAVE, Veneto – Organic
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AA FILIPPO FILIPPI, SOAVE, Veneto – Organic
The volcanic nature of the basaltic rock along with the calcareous soils which gave origin to the terrain assures sapidity and
particular salinity to these remarkable wines. The Filippi vineyards in Castelcerino are 320-400 metres above sea level (the
highest in the region) and the presence of the nearby forest creates an ideal micro-climate which is always ventilated and
characterised with good temperature range between day and night. All this contributes to the persistence of perfumes and
aromas in the wine. And these are superb wines with beautiful definition and minerality and a naturalness which is at odds
with the convention of the region. The Soave Castelcerino from hand-harvested vines with an average age of 60 years, is
fermented in stainless steel with ambient yeast and ages on the lees in stainless steel for 4-6 months before bottling. This is a
mineral-charged wine with tensile acidity, pronounced aromas of apple blossom and ginger
, and is perfect.
Vigne del Bra is a
cru 70 year old vineyard in effect at 400m and south west facing on rocky clay with limestone. Also fermented in stainless
steel it is
aged for 20 months on the lees. There is an extra dimension to the minerality here and a greater
richness in the mouth. The Trebbiano Turbiana is a young vineyard planted in a clearing in the forest, planted using cuttings
of old vine Trebbiano di Soave found among their Garganega in the Vigne della Bra. Vinified with natural yeast in stainless
steel and then aged for six months on the lees. Vibrant golden colour with a yeasty nose of brioche and almond pastry. The
wine unfolds to reveal expansive aromas of honeydew melon, peach and mango. The ensemble is completed by a sensation of
concentration and finesse.
SOAVE CLASSICO “CASTELCERINO”
SOAVE CLASSICO “CASTELCERINO” – magnum
SOAVE CLASSICO “VIGNE DELLE BRA”
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When Alessandra and Carlo Venturini first discovered Monte dall’Ora it was love at first sight. As children of farmers, they
were excited and challenged by the hard work it was going to take to restore these ancient vineyards. Located in Castellroto,
in the hills outside of Verona, the vineyards of Monte dall’Ora are planted on a base of limestone soil and form a natural
amphitheatre facing southeast towards the city. In fact, portions of their vineyards are planted on ancient dry stone terraces
called marogna, a design in which large stones form the exterior support structure and smaller stones form a spit of land in
the interior. This brittle stone, in which fossils and petrified shells can be found, allows for excellent drainage and deep
penetration of the vines.
The Venturinis are firm adherents to biodynamic principles. As such, they encourage the growth of biodiversity by planting
herbs such as rosemary and lavender in the summer, whose fragrant blooms are attractive to bees; and sowing cereals in the
winter, whose roots move and aerate the soil. In addition, the Alessandra and Carlo have emphasized traditional and native
grape varieties wherever possible to give originality and typical wines.
We want to restore value to native vines, old varieties forgotten because poor
“We try to preserve the knowledge and traditions of our grandparents, who gave value to each plant to recognize and know
the qualities as a remedy for commons ills. Also for the vineyards there are some helping herbs which we use to prepare tea
with flowers and dried leaves (nettle, dandelion, yarrow, sage, peppermint) and that during the summer are spayed on
leaves and bunches. For us biodiversity is knowledge and tradition, it is expressed in love for small weeds and no
domesticated plants, in the ways they were affectionately called, for the rituals and traditions that has been handed down
from generation to generation”.
The Venturinis approach biodynamic agriculture with becoming modesty and curiosity, their daily work governed by the
nature’srhythms. They adopt measures in the vineyard to help preserve the fertility of the land and the developments of
micro-organisms, which means that the roots of plants find useful materials in the soil to resist disease and parasitic attack.
“Knowledge and respect for natural cycles help us to find the balance that give us a state of well being and that will benefit
our whole microcosm (soil-vine-wine-man)”.
All the wines are blends of Corvina, Corvinone, Rondinella, Molinara and Oseleta. Fermentation is spontaneous with
indigenous yeasts and extraction is gentle giving wines of gentle, cherry-fruited elegance. The Valpol Saseti is fermented in
stainless with natural yeasts and is unfiltered and unfined. Ruby red colour with purplish reflections, and scents of red fruits
such as cherries and juicy red plums with a hint of bitterness. On the palate, the fruit is vinous, with a suggestion of dew-
covered grass. The minerality of the estate’s limestone soil is eviden in this wine and the finish tasty and fresh. Try with
cotechino sausage, rabbit, mixed boiled meats and other staples of Veronese cuisine or even Baccala alla Vicentina (salt cod
or stockfish cooked in milk and eaten with polenta). The Superiore Camporenzo has four months in oak; there is a touch more
weight with notes of hay and richer bitter fruit with supporting spice character and minerality.
Ripasso wine has been traditional in the Veneto for a long time. The best young Valpolicella is put into tanks or
barrels that still contain the lees of the wine for which they were previously used. When mixed with the young wine,
active yeast cells in this sediment precipitate a second fermentation increasing the alcoholic content and giving the
wine a bitter-sweet character as well as a smooth chocolatey texture. The grapes that make this wine come from
southerly exposed 30 year old vines. Traditional vinification techniques and the use of 308-gallon cherry wood oak
barrels, in which the wine ages for 24 months, confer intense ripe 247lumies cherry flavours and plummy mouthfeel.
Jack the Ripasso for a momento and gear your gums for the slightly porty Amarone made from half-shrivelled grapes.
A wine which falls firmly into the “impegnativo” category, this is beauty and the beast rolled into one: chewy plums,
bitter cherries, mocha coffee and what Oz Clarke describes rather well as “bruised sourness”. The grapes are
sourced from various sites with an average altitude of 300 metres and dried in a south-facing breeze-cooled drying
loft in small wooden crates, eventually pressed towards the end of February. The cold winter temperatures, the long
period of fermentation on the skins (over a month) and the use of wood during vinification encourage the development
of the wine’s unique aromas. Braised beef in Amarone, Lepri in Salmi, or mature Monte Veronese cheese are your
supping partners with this supernaculum.
VALPOLICELLA CLASSICO “SASETI”
VALPOLICELLA CLASSICO SUPERIORE “CAMPORENZO”
VALPOLICELLA CLASSICO RIPASSO “SAUSTO”
AMARONE DELLA VALPOLICELLA CLASSICO “STROPA”
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Prosecco, as chiselled as a piece of pink Verona marble, Bellenda’s Brut doesn’t make even a nod to Champagne. Its
sharp, mineral-laden lemon flavours seem designed with shrimp scampi in mind,” enthused Wine and Spirit magazine.
PROSECCO DI CONEGLIANO-VALDOBBIADENE SPUMANTE “SAN FERMO”
CANTINA BERNARDI, REFRONTOLO, Veneto
A delicious, easy drinking lightly sparkling style of Prosecco with a mischievous sapidity as an Italian might say. The nose
suggests blanched almonds, white flowers and pearskin; the palate is soft and clean with poached apple and quince fruit
flavours with a naturally off-dry finish.
FLOR DE CASSIA FRIZZANTE TAPPO
PROSECCO FRIZZANTE COLLI TREVIGIANI – crown cap
PROSECCO FRIZZANTE – 20 litre kegs
CASA BELFI CON FONDO, ALBINO ARMANI, SAN POLO DI PIAVE, Veneto – Biodynamic
We like a bit of turbid poetry in our Colfondo Prosecco. Casa Belfi features Glera grown in the vineyards of San Polo di
Piave. The estate works organically with natural manures and green fertilisers to achieve the healthiest possible grapes. They
use biodynamic practices as well and now in full conversion. Vinification is also natural with the grapes crushed gently, and
the must clarified by cold decantation. The juice is then fermented in stainless steel tanks with indigenous yeasts at a cool
temperature. After fermentation, the wine remains in contact with the lees in tanks for approximately six months. When spring
arrives the Prosecco is bottled according the Maria Thun biodynamic calendar, after which, the wine completes its secondary
fermentation as the residual sugars are transformed by the yeasts into alcohol and carbon dioxide. There is no added sulphur
or filtering or fining, of course. The wine is light bodied, bone-dry and, without filtering or clarification, as hazy as a blizzard
in a snow globe. Straw yellow with greenish hues, it has fine and persistent bubbles and flowery and fruity scents
accompanied by notes of citrus, yeast and baked bread. The lees at the bottom of the bottle offer the wine softness, mouthfeel
and longevity and can be shaken into the Prosecco to give a buttery-spicy flavours.
The Raboso Frizzante is a simple, direct wine, which enchants the palate with its naturalness. It’s born from a carbonic
maceration,, but then ferments thanks to its yeasts and is reborn as a phoenix.
A rocky mouth, tense, brazen, but never crabbed. The saltiness is nice, lively effervescence in the background to give good
rhythm. Light body, good persistence, spicy finish.
PROSECCO COLFONDO FRIZZANTE VINO BIOLOGICO– crown cap
RABOSO COLFONDO FRIZZANTE – crown cap
CASA COSTE PIANE DI LORIS FOLLADOR, SANTA STEFANO, Veneto – Organic
Casa Coste Piane is a small estate (a piffling 5ha and only 30,000 bottles) in Santo Stefano, heart of the Valdobbiadene
area. For generations, their wine had been sold in bulk but since 1983 they decided to bottle the production themselves.
The vineyards lie on slopes close to the cellar. The vines are on average 60 years old (some are pre-phylloxera!!) and
their roots can grow up to 30-40 metres long. This Prosecco is a gem, it is one of the few made in the champenoise
method wherein the second fermentation takes place in the bottle. Harvest is usually between the last week of September
and the first week of October. In April the wine is bottled without the addition of yeast and sugar, subsequently the
indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks.
After this the wine spends a further four weeks sur lie. The process of “disgorgement” is not practised, therefore the
yeasts are still present in the bottle… any haziness is entirely natural.
This fine Prosecco is clean, pure and elegant, mineral with crackling citrus notes, easy-drinking and at the same time
PROSECCO DI VALDOBBIADENE (2016)
PROSECCO DI VALDOBBIADENE (2016) – magnum
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Local fans of the wine like to say that Prosecco’s ancestor was the Pucinum wine that was much praised by the chroniclers of ancient
Rome and that was much discussed because it seemed to be the preferred beverage of the Empress Livia, who apparently drank large
quantities of it. The historians do not accept that thesis, however, and regard Pucinum as the remote ancestor of Refosco, basing their
argument on a description of Pliny the Elder in his Naturalis Historia, in which he referred to the ancient variety as “omnium nigerrima”
(entirely black-or-red). Therefore, Prosecco as it is today cannot be regarded with all the best will in the world as resembling Pucinum.
Conegliano’s reputation as a land of excellent wines is cited in documents going back to the 10
century. And, in 1606, a report sent by
the Podestà of Conegliano to the Senate mentions the first international demand for the wines with buyers hurrying in from as far away as
Germany and Poland and not hesitating to offer exorbitant bids to assure themselves of the finest output.
One of the elements that has guaranteed the Prosecco di Conegliano a constantly high level of quality throughout the present century has
been the presence in its production area of the School of Viticulture and Enology of Conegliano, which was founded in 1876. Since its
establishment, the school has served as a point of reference for scientific and technological research by the whole of modern Italian
CANTINA ROSA BIANCO, Veneto
Pinot Grigio Rosato – well might ye blush. It is a red berry slushie. Formula? Pinot Grigio + Merlot = Tick The Box.
ROSA BIANCA PINOT GRIGIO / GARGANEGA BIANCO
ROSA BIANCA PINOT GRIGIO ROSATO
DOSSI RETICI, ELENA MEAGO & BRUNO CREDARO, VALTELLINA, Lombardia - Organic
The family of Elena Meago and Bruno Credaro have produced wines for five generations in Valtellina (northern Lombardy
alpine district, on the Swiss border), having started in the late XIX century. Until the end of the ’90s the whole production was
entirely sold in Switzerland in bulk. With the Swiss market declining, the family created “Dossi Retici” winery and started
bottling its own production. Located in Montagna in Valtellina, Lombardy, the estate owns several tiny plots for a total of 3
hectares of vineyards, grown on spectacular stony terraces built centuries ago between 450 – 550 mts ASL. Valtellina valley is
a Mediterranean enclave (olive trees manage to ripen there) surrounded by colder areas marked by continental / alpine
climate. The Alps behind Valtellina are dominated by the shape of Pizzo Bernina mountain (4000 mts high) which protects
from colder winds and makes summers milder than in the rest of the region. These peculiar climatic conditions allow grapes to
follow the right maturation patters in the late summer, achieving high quality results. The Nessje is declassified Grumello.
From 10-90 year organically-farmed vines grown on silty-sand soils it comprises 95% Nebbiolo 5% Rossola, Brugnola and
other local grapes. Maceration and fermentation is with indigenous yeasts for around 17 days. Aged in botti and cement vats
of 30-60 hl for a minimum period of four years. The wine is not filtered or fined.
VINO ROSSO “NESSJE” (2011)
PAOLO BALGERA, VALTELLINA, Lombardia - Organic
Balgera is a boutique winery located in Chiuro, one of the wine growing villages of Valtellina area, in the region of Lombardy.
The winery has a wine history dating back to 1885. Today, Paolo Balgera is the 4th generation wine maker. The winery offers
classic old world styled highly fragrant Valtellina wines. These wines are made from the Chiavennasca variety, also known as
Nebbiolo in Piedmont region. Valtellina is a vast mountainous area including few sub-zones. Balgera offers wines from these
sub-zones, namely: Sassella, Grumello, Inferno and Valgella. These Valtellina Superiore wines have achieved DOCG status.
Interestingly, the only white wine of IGT status is also made from the same red grape, and is a fruity and highly aromatic wine
named Terrazze Retiche di Sondrio. A special wine called Sforzato is made from dried grapes. This is the region's acclaimed
red wine of the highest quality. This wine is elevated to DOCG status in 2001.
The vineyards are cultivated on terraces, which are south facing. While protected from cold winds, they allow a microclimate
within the valley for perfect ripening of grapes. Chiavennasca (a synonym for Nebbiolo) display notes of tar, leather, dry
herbs, with subtle minerals, dried fruits, cherry and strawberry characters. A fine bottle of Valtellina wine is elegant and well
structured, and tends to improve through long bottle ageing. The Riserva wines spends a long time in barrels before bottling –
these wines demonstrate vividly the exceptional ageing potential of the grape.
VALTELLINA SASELLA SUPERIORE
VALTELLINA VALGELLA RISERVA
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Come, send round the wine, and leave points of belief
To simpleton sages and reasoning fools;
This moment's a flower too fair and brief
To be wither'd and stain'd by the dust of the schools.
Your glass may be purple, and mine may be blue,
But, while they are fill'd from the same bright bowl,
The fool who would quarrel for difference of hue,
Deserves not the comfort they shed o'er the soul.
1701 FRANCIACORTA, MARCO BENDINI & ADRIANO ZAGO. Franciacorta- Biodynamic
On the top of Santa Giulia hill, beside the cluniac church of the same name, the glorious eighteenth century villa Palazzo
Cazzago is home to the 1701 winery. The villa is part of ancient land belonging to the noble families of Bettoni and Cazzago.
The land includes approximately 15 hectares of hillside in Cazzago San Martino, Franciacorta.
The name 1701 was chosen to recall the first vinification of their “brolo”, a 4-hectare vineyard framed by XI century walls.
1701 Franciacorta is a 10 ha organic certified winery now in conversion to Demeter. As members of Renaissance des
Appellations they follow biodynamic farming methods - an approach which excludes any chemical intervention. It is ultimately
a philosophy of life, about working closely with the vine, understanding and respecting its life cycle until the point when
bottled it can fully express its vitality and character and above all the authenticity of its terroir. From Chardonnay and Pinot
Noir vineyards, they produce Franciacorta Brut, Satèn and Rosé and a Vintage Dosaggio Zero in exceptional years. The range
also includes Sullerba, a semi sparkling Chardonnay 'sur lie’.
Grapes are hand harvested and whole bunches are put into stainless vats except the Sullerba which is fermented 50% in
amphora. Secondary fermentation takes place in the bottle – the Sullerba is on the lees for 18 months, the Saten and the Brut
spend 30 months before bottling. The Sullerba is unfiltered, whereas the other two undergo a very light filtration.
A Blanc de Blancs made exclusively from Chardonnay, Franciacorta Satèn displays the broad spectrum of flavours and
elegance that are the preserve of this varietal. By virtue of a beautifully fine perlage Satèn is soft, mature and well-rounded.
With 30 months ageing, it expresses all the richness and intensity of which Chardonnay is capable
on the nose there are fresh floral notes with an almond flavour in evidence. The palate boasts of soft peach aromas delicately
paired with notes of balsamic.
The Franciacorta Brut is a blend of Chardonnay 85% and Pinot Nero 15%.
Its full palate is balanced by marked acidity.
Mineral hints softened by fresh fruits and a lingering flavour of red apple.
1701 FRANCIACORTA BRUT ~ Chardonnay, Pinot Nero
1701 FRANCIACORTA SATEN ~ Chardonnay
SULLERBA SURLI ~ Chardonnay
1701 ROSE ~ Pinot Nero
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