Denomination: Vino Nobile di Montepulciano DOCG Vineyard: Vigna del Nocio Vintage: 2015 Production Area: Cervognano, Montepulciano (SI) Grapes: 100% Sangiovese (Prugnolo Gentile) Vinification: After careful selection of grapes in the vineyard, the bunches are destemmed and softly pressed. Fermentation occurs in oak vats that are filled to no more than two-thirds capacity and use indigenous yeasts. The fermentation lasts about ten days at a controlled temperature of about 27-31°C. Short pumping overs are carried out in the initial phase, and manual punching down of the cap. In some cases, maceration continues for another 7-10 days after fermentation. Maturation: The single Nocio Cuvées are aged separately in Slavonian or French oak with a capacity ranging from 5 to 10 hl. Maturation lasts from 18 to 24 months. The final blend is made at the end of the maturation using different percentages of the single Cuvées and according to the characteristics of the harvest. Ageingin the bottle: for about a year before release. Bottles per year: approximately 5,000 Format: 0.75lt Ageing potential: Nocio can age for decades. However, the optimal maturation period varies according to the vintage, generally from the fifth year following harvest. Pairings: first courses based on game meat, a game in general and aged cheeses.
Wine scores:
Wine Spectator – 95 points
Doctor Wine – 96 points
SlowWine 2019 – Grande Vino
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Denomination: Toscana IGT Production area: Cervognano, Montepulciano (SI) Vintage: 2018 Grapes: Sangiovese, Merlot, Cabernet Sauvignon, Syrah e Petit Verdot Vinification: The grapes are harvested manually in small crates. After destemming and soft pressing, fermentation with ambient yeasts takes place in oak vats for about 8/10 days at controlled temperatures between 27 and 30°C. Then the maceration continues for another ten days. In the initial phase, pumping over and manual punching down are carried out. Ageing: The wine is aged in small French oak barrels ranging in capacity from 225 to 350 lt made from wood harvested in the forests of the Central Massif. After a period ranging from 12 to 18 months, depending on the characteristics of the vintage, it is placed in barrels blended after refining. Bottle ageing: 4 years before release Format: 0,75lt Ageing potential: a few decades, so the optimum maturation period we
recommend varies depending on the vintages from the fifth to the eighth year after the harvest Pairing: pasta with meat ragout, game, mature cheese.
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Category: dry red wine Appelation: Alsace AOC Vintage: 2021 Grape varieties: Pinot Noir Vinification: alcoholic fermentation in stainless steel vessels with further ageing on fine lees for about six months and short maturation in neutral stainless steel vessels to preserve freshness and fruity aromas and flavours Alcohol strength: 13% Service temperature: 14-16°C Format: 0,75lt
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Category: dry red wine Appelation: Alsace AOC Vintage: 2021 Grape varieties: Pinot Noir Vinification: alcoholic fermentation in stainless steel vessels with further ageing on fine lees for about six months and short maturation in neutral stainless steel vessels to preserve freshness and fruity aromas and flavours Alcohol strength: 13% Service temperature: 14-16°C Format: 0,375lt
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Category: Dry red wine Appellation: Chinon AOC Poduction area: Valle della Loira, Francia Vintage 2020 Grape varieties: Cabernet Franc 100% Age of the vines: between 5 and 40 years. Soils: clayey-calcareous and gravelly Vinification of this cuvée is rather classic, with a maceration of about ten days. The refinement takes place in concrete and stainless steel tanks for a short period since the bottling takes place in June of the year following the harvest. Alcohol strength: 13,5% by vol. Serving temperature: 14-16°C Pairings: cured meats, white and red meats, grilled meats and cheeses, and more structured fish dishes.
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Category: Dry red wine Appellation: Saint-Nicolas-De-Bourgueil AOC Production area: Saint Nicolas De Bourgueil, Loire Valley, France Grape varieties: Cabernet Franc 100% Vintage: 2021 Alcohol strength: 13% vol.
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