Alcohol:12% vol.

Area of Production:Region: Veneto. Morenic hills to the south of Lake Garda.

Grapes:From white grapes Trebbiano Toscano (30%), Tocai Friulano (15%), Garganega (25%), Malvasia (15%) and Cortese (15%), separately vinified. System of growing: traditional with espalier.

Soil Composition:Grounds of morainic origin, with typical drifts with stones.

Vinification and Production System:Vinification of the single grapes, short maceration with the skins, immediate separation of the must, fermentation in purity at controlled temperature (15-16°C.), union of the results of the vinification of the single grapes, preservation in thermoconditioned inox tanks, cold bottling in sterile bottling line.

Organoleptic Description:Dry and mellow white wine, fruity and fragrant; complex perfumed nose.

Color:Light straw-yellow.

Bouquet:Typical, intense, aromatic, fresh fruit aroma.

Taste:Mellow, delicate, naturally sparkling.

Serving Temperature:To be served cold at 8-10°C.

Preservation:To be drunk young. Store in a fresh, dry and dark place.

Gastronomic Suggestions:Wine for aperitif, goes perfectly with hors d'oeuvre, first courses, fish and white meats.

A high-quality white wine produced for the first time during the 2006 vintage, our Monferrato Bianco was initially composed of 50% Chardonnay and 50% Sauvignon Blanc, the two most widespread white varieties in the world. But in 2006 we decided to differentiate ourselves from others, so we planted about one hectare of Viognier garpes in a cool area in the district of Casot. Luca was the first and still the only vintner to plant the French variety in Piedmont, producing the first vintage of 4,000 bottles of Viognier wine in 2008. Vinification takes place at about 65 degrees after soft pressing of the grapes. The wine is left to settle for about 12 months in stainless steel tanks where we carry out a weekly “botonage”, stirring the yeast and particles in the wine to prevent oxidation and keep fresh scents. Viognier has a good sense of body and structure with an intense aroma with high notes of exotic fruits. Perfect with fish, fresh cheeses and meats, it is actually suitable for the whole meal.

Grape Varietal: Viognier 100%

Production Area: Castagnole Monferrato, Asti District

Soil: Clay and red sand

Growing System: Long Cordon Spur

Yield: 11 tons/ha-150 meters above sea level

Alcoholic Fermentation: In temperature controlled stainless steel vats for 3 weeks at 18°C

Process: Weekly batonnage for 2 months in stainless steel

Alcohol: 13%

Residual Sugar: 3,63 g/l

Total Acidity: 5,60 g/l

Colour: Intense yellow with greenish reflections

Bouquet: Deep scents of exotic fruits, pear and banana

Taste: Smooth, tasty with an acid evolution

Food Pairings: Seafood in general, white meats, cheeses, sushi and curry

Serving Temperature: 46-50° F

 

ORIGIN: the wine is named after the grape variety which has been growing on the Berici Hills for more than 100 years

APPELLATION: Merlot Colli Berici Doc

GRAPE VARIETY: 100% Merlot

PRODUCTION AREA: on the upper and lower slopes of the Berici Hills, in the areas of Lonigo and Alonte

SOIL TYPE: in a clay and limestone soil.

AVERAGE VINE AGE: 18 years

TRAINING METHOD: Guyot

TIME OF HARVESTING: mid September

WINEMAKING PROCESS: fermentation on the skins for about 5-7 days in stainless steel vats at a thermostatically controlled temperature of 23° C/73.4° F.

ALCOHOL CONTENT: 12 % vol.

TOTAL ACIDITY: 5 g/L

TASTING NOTES: bright ruby-red color. Fruity nose of ripe red berries. Soft on the palate, elegant and well balanced, with a complex structure.

SERVING TEMPERATURE: 14-16°C/57.2-60.8°F

SERVING SUGGESTIONS: perfect with oven-cooked first courses with meat sauce, and main dishes such as pork, roasts and rabbit.

 

 

THE PROPERTY

Château des Leotins belongs to Lumeau family.

It is located at Sauveterre de Guyenne, the center of Entre-Deux-Mers, 35 km from Saint-Emilion et 45 km from Bordeaux.

It is a family-owned vineyard and has been gone through 8 generations.

THE WINE

BLENDING

50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc

AGING

In stainless steel vats

VINIFICATION

Cold maceration for merlots and cabernets sauvignons; thermo-vinification for cabernets francs, which will extract maximum color and aromas of ripe fruits.

AGEING POTENTIAL

It is ready to consume. It has an ageing potential of 3 to 5 years.

TASTING

Dark cherry red in color; full of pleasant aromas of very ripe fruits; balanced and round in palate; very solid structure. To taste at around 15°C.

FOOD PAIRING

Red meat, game, ham and cheese.

An excellent wine for meat dishes, particularly red meat. It is perfect with roasts, game and cold cuts as well as with traditional boiled meat dishes.

Serving temperature 18 - 20 °C

SENSORY CHARACTERISTICS

The bouquet has typically fruity notes of cherries and ­ flowery hints of violets fused with a spicy sensation from its brief time in wooden barrels. Well-structured and balanced with evolved, rounded tannin.

TECHNICAL DATA

Area of origin: Monastier & San Polo di Piave

Variety: 90 - 95% Raboso Piave, with a small percentage of Raboso Veronese.

Training system: Sylvoz and the traditional Bellussi system

Harvest period: Fairly late

Yield Kg grapes per ha: 13,000 kg

Vini­cation: Traditional with the must kept in contact with the pomace for a long time and partial ripasso over the pomace of the Raboso passito following our own traditional method

Maturing: Part in oak barrels, the rest in stainless steel containers

Alcohol: 13% Vol.

Sugar residue: 6.00 - 7.00 g/l

Total acidity: 6.00 - 6.20 g/l

IN THE VINYARD

Grapes are sourced from Fairtrade certified vineyards predominantly in the Piekenierskloof region. These 12-year-old vineyards are trellised and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.

HARVEST DATE

Second week of March.

WINEMAKING

Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak.

TASTING NOTE

A medium bodied wine with aromas of ripe blackcurrant, plums and hints of dark mint chocolate. Well-balanced with gentle oak texture.