Articles Catalog

Category: Traditional method sparkling wine, Brut
Appelation: Champagne AOC                                                                                                                     
Production area: Celles sur Ource, Côte des Bar
Vintage: s.a.
Grape varieties: Chardonnay
Certification: Terra Vitis
Alcohol strength: 12% abv
Service temperature: 7-10°C
Format: 0,75lt

The family-run Maison Delot was founded in 1933 and is located in the heart of the Côte des Bar, in one of the most prestigious terroirs in Champagne: Celles sur Ource. Champagne Delot maison is a Récoltant-Manipulant and obtained the Terra Vitis certification in 2018, based on the concept of environmental protection and sustainability.
 

Category: Still white wine
Denomination: IGT Toscana Bianco
Vintage: 2021
Area of production: Pievasciata, Castelnuovo Berardenga
Grape variety: Chardonnay 100%
Vineyard: single Cru vineyard Poggione
Vineyard elevation: 370/430 m a.s.l.
Type of soil: Limestone and clay with presence of galestro and alberese
Planting density: 5,000 vines per hectare
Training system: Guyot
Harvest: The best Chardonnay berries are carefully selected and hand-picked from Poggione vineyard in the last decade of August.
Vinification: 50% concrete tanks, 50% tonneaux, bâtonnage every day for 10 days.
Ageing: In 100% new French oak barriques for 12 months, bâtonnage once a month.
Bottle ageing: 4 months
Alcohol content: 13,5%
Bottle size: 750ml
Tasting notes: Intense straw yellow in colour. Aromas of apricot, peach, passion fruit and pineapple. Elegant but with rich mouthfeel, great fruit concentration balanced by high acidity and sapidity on the palate.
Ageing potential: 8-10 years
Alcohol by volume: 14%
Total acidity: 6,6 g/L
Ph: 3,22
Serving temperature: 10°-12°C
Food pairing: white meat, pasta with white ragout such as hare o pheasant, a range of intensely flavoured cheeses, “porchetta” pork cured meat
 

Category: still red wine
Denomination: Toscana Rosso IGT
Area of production: Pievasciata, Castelnuovo Berardenga
Vintage: 2019
Grape varieties: Cabernet Sauvignon 33%, Cabernet Franc 33%, Merlot 34%
Vineyards altitude: 370/430 m a.s.l.
Vineyards: Monteropoli, Poggione, Mordese
Soil types: Limestone and clay with presence of galestro and alberese
Planting density: 5,000 vines per hectare
Training system: Spurred cordon and Guyot
Harvest: The best berries of Merlot, Cabernet Franc and Cabernet Sauvignon are carefully
selected and hand-picked between the third week of August and mid-September.
Vinification: Alcoholic fermentation in concrete vats under controlled temperature of 22°C for 23 days, followed by 4-week maceration on skins. Malolactic fermentation in French oak barriques.
Maturation: In 50% new french oak barriques for 24 months and in concrete for 3 months.
Bottle ageing: 8 months
Ageing potential: Over 20 years
Alcohol by volume: 14,5%
Total acidity: 5,25 g/L | Ph: 3,46 | Net dry extract: 35,5 g/L
Serving temperature: 18°- 20°C
Bottle format: 0,75 lt
Tasting notes: Deep ruby red in colour. Aromas and flavours of blackcurrant, sour cherry, violet, vanilla, tobacco e chocolate notes. A wine of great structure and body where the softness and elegance of Merlot are combined with the acidity and structure of Cabernet.
Food pairing: lamb, wild boar, porcini mushrooms risotto, blue cheese.
 

Category: sparkling wine Traditional Method Brut
Denomination: Champagne AOC
Production area: Montagne de Reims
Grapes: 50% Pinot Noir, 30% Meunier, 20% Chardonnay.
Vintage: s.a. (base wine 2019 vintage, 40-50% of reserve wine)
Vineyards: Selection from the 120 parcels that make up the 19 hectares of the estate.
Type of soil: Composite rocks, marly, clayey-limestone and chalk.
Harvest: Manual harvest
Vinification: Whole bunch pressing, alcoholic fermentation at 17°C and malolactic fermentation in thermos-regulated stainless steel vats. Second refermentation in bottle.
Ageing: 30 months.
Disgorgement: October 2023
Alcohol: 12.5% Vol
Dosage: 5 g/L
Serving temperature: 6°-8°C
Format: 0,75 lt
Bottles produced: 60,000 bottles/year
Tasting notes: Straw yellow in colour, fine and persistent perlage. Complex and intense bouquet with hints of white flowers and lime, exotic fruits, citrus fruits, butter and with a final note of small pastry brioche bread.
Pairing: it goes well with any meal, from seafood, oysters and raw fish to more structured dishes.
 

Prugnolo Rosso di Montepulciano DOC

Denomination: Vino Nobile di Montepulciano DOCG
Production area: Cervognano, Montepulciano (SI)
Vintage: 2020
Grape varieties: 85% Sangiovese (Prugnolo Gentile) and 15% Mammolo.
Soils: calcareous, of alluvial origin, sandy with a good percentage of silt and clay, varying according to the position.
Vinification: The grapes, harvested manually and transported in boxes, after destemming and soft pressing are placed to ferment in stainless steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures of 27-30°C. Manual pumping over and punching down of the cap are carried out.
Maturation: it is matured for a few months in vitrified concrete tanks where it undergoes malolactic fermentation. Before bottling, a light filtration is carried out. 
Alcoholic strength: 13.5% vol.
Format: 0.75lt

Produced since 1989 as Rosso di Montepulciano, it has worn the current label since 2003. The average annual production is 20,000 bottles.

Production area: Bolgheri
Denomination: Toscana IGT
Vintage: 2015
Grape varieties: Cabernet Sauvignon and Sangiovese
Vineyards altitude: 100-300 mt a.s.l.
Exposure: south/southwest
Soil: varied and complex terrains with a strong presence of limestone, areas rich in marl and pebbles, partly clayey
Harvest: it is carried out by hand with selection of the grapes, began in late September with the Cabernet Sauvignon grapes and was completed in October with the Sangiovese grapes. The grapes were healthy, perfectly ripe.
Fermentation: Careful selection and sorting of the bunches by hand. Soft destemming of the grapes. Alcoholic fermentation took place in stainless steel vats at a controlled temperature of 27-28°C. Maceration on the skins for 13-15 days for the Cabernet Sauvignon and for about 14-18 days for the Sangiovese, with successive phases of pumping over and frequent deléstage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation was carried out in steel and concluded towards the end of November.
Ageing. At the end of the malolactic fermentation, the wine remains in steel for about 3-4 months and temperatures are kept around 10°C. Periodic decanting is carried out to eliminate the sediments. The wine then undergoes an aging in wood, with French oak barriques previously used for Sassicaia and Guidalberto, for an average period ranging from 6 to 8 months. At the end of the aging period in wood, the wine returns into the steel tanks where the temperature is stabilized for about 20 days at around 4-5°C for the necessary tartaric stabilization, before bottling.
Alcohol strength: 13% abv.
Format: 0,75lt
 

Production area: Bolgheri
Denomination: Toscana IGT
Vintage: 2020
Grape varieties: Cabernet Sauvignon and Sangiovese
Vineyards altitude: 100-300 mt a.s.l.
Exposure: south/southwest
Soil: varied and complex terrains with a strong presence of limestone, areas rich in marl and pebbles, partly clayey
Harvest: it is carried out by hand with selection of the grapes, began on September 5 for the Cabernet Sauvignon and was completed at the end of the month for Sangiovese. In this vintage Le Difese has higher percentage of Sangiovese, due to the excellent maturity of the grapes
Fermentation: Careful selection and sorting of the bunches by hand. Soft destemming of the grapes. Alcoholic fermentation took place in stainless steel vats at a controlled temperature (27-28°C). Maceration on the skins for 13-15 days for the Cabernet Sauvignon and for about 14-18 days for the Sangiovese, with successive phases of pumping over and frequent deléstage to stimulate aromatic extraction and soften the tannins. Malolactic fermentation was carried out in steel and concluded towards the end of November.
Ageing. At the end of the malolactic fermentation, the wine remains in steel for about 3-4 months at temperatures around 10°C. Periodic decanting is carried out to eliminate the sediments. The wine then undergoes an aging in wood, with French oak barriques previously used for Sassicaia and Guidalberto, for an average period of 6-8 months. At the end of the aging period in wood, the wine returns into the steel tanks where the temperature is stabilized for about 20 days at around 4-5°C for the necessary tartaric stabilization, before bottling.
Alcohol strength: 14% abv
Format: 0,75lt
 

Category: Traditional Method Sparkling Wine Brut
Appellation: Champagne AOC
Production area: Landreville, Côtes des Bar
Grape varieties: 80% Pinot Noir, 20% Chardonnay 
Vintage: s.a.
Vineyard: Mobline
Exposure: South-east
Soil type: clay calcareous
Lees ageing: 30 months (at least 3 months of disgorgment)
Dosage: 9 g/l
Service temperature: 8-10°C
Food pairing: perfect as an aperitif, with fish, seafoof and oysters, white meat, cheeses 
Bottle format: 0,75lt

Category: Traditional Method Sparkling Wine Rosé Extra Brut
Appellation: Champagne AOC
Production area: Landreville, Côtes des Bar
Grape varieties: 80% Pinot Noir (5% vinified as red wine), 20% Chardonnay 
Vintage: s.a.
Vineyard: Mobline
Exposure: South-east
Soil type: clay calcareous
Lees ageing: 36 months (at least 3 months of disgorgment)
Dosage: 5 g/l
Service temperature: 8-10°C
Food pairing: perfect as an aperitif, with fish, seafood, white meat and beef tartare
Bottle format: 0,75lt