Vineyard: All the fruit comes from our vineyard located in the coldest and western sector of the Casablanca Valley. An assembly of three different clones of Sauvignon Blanc: 70% clone 1, 20% clone 107 and 10% clone 242 of vines planted between 1993 and 2012. Most of the vineyards rest on sandy soils at the bottom of the valley, and for the final mix complemented with some fruit from the hillsides, looking for a bit more body.

Vinification: Upon arrival at the winery, the grapes were destemmed, ground and transferred to stainless steel tanks by means of a cooler to lower the temperature between 2 and 8 ° C. Then the grapes were left in maceration for another 2 days before being uncovered and pressed.

The resulting juices were cooled for 1-2 days before being transferred back to stainless steel tanks where they were inoculated with selected yeasts to ferment at temperatures between 8 and 16ºC.

After fermentation, the wine was left for 3 weeks in its thick lees (without stirring) before mixing. The wine was finally clarified, cold stabilized and filtered. The first bottling was made on August 8, 2018. The production was 37,000 boxes.

Tasting notes: A pale yellow Sauvignon Blanc with green highlights. The nose has intense aromas of grapefruit, passion fruit and distinctive notes of jalapeño, with some delicate floral nuances.

In the mouth, it is refreshing, with pronounced citrus flavors and a pleasant mineral acidity. Very nice and long finish.

Wine analysis

Alcohol: 12.9%

pH: 3.20

Total acidity: 5.9 g / L

Residual sugar: 1.3 g / L

Volatile acidity: 0.28 g / L

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

THE GRAPE

The Zweigelt grape varietal was created by Dr. Fritz Zweigelt in 1922 and is a cross between St. Laurent and Blaufrankish. It is the most planted red variety in Austria covering 14% of the total vineyards' surface.

VINIFICATION

The grapes are hand harvested, whole cluster pressing with a two hours long maceration, fermented in temperature controlled stainless steel tanks.

Tasting Notes:

Color:    Light pink.

Nose:    Fresh, ripe strawberries.

Palate:  It is refreshing and summery with hints of strawberry, lively acidity, crisp and well balanced.

Other:   Will pair well with a light summer dish, fish and salads. An ideal summer wine, it is also great served as a 'Rosi Mosi sprizer' on a warm day. This is a dry style Rosé.

12.5% Alcohol

Village location, Cocumont:on the left bank of the Garonne River; South-West Bordeaux produces some very robust wines.

Soil: Stoney, gravel mixed with marl and thick sand

Varieties: Merlot, Cabernet Franc, and Cabernet Sauvignon

Rich red wine with the color of deep ruby. Expressive and fruity. Supple, pleasant and harmonious.

 

This is Authentic Bordeaux.

 

Vinification: In Inox Vats thermoregulated. Fermentation is between 20-25C to keep the freshness of the fruits.Short maceration. Aged in vats.

Winemaker: Grant Phelps

Appellation: Maipo Valley

Varietal: Cabernet Sauvignon

Yields per Acre: 3.5 tons/acre

Wood treatment: 100% French Oak.

Length of barrel maturation: 13 months

Alcohol: 14.5%

pH: 3.64

Total Acidity: 5.5 g/L

Residual Sugar: 3.6 g/L

Volatile Acidity: 0.59 g/L

Viticular Practices: Following harvest the grapes were destemmed and then crushed to tank at which

point the must was warmed and inoculated with selected yeasts and fermented during 10 to 15 days

with temperatures peaking at 32ºC/90ºF.

During fermentation the vats were pumped-over three to four times daily to extract the ideal amount of tannin and color.

Following the completion of fermentation, the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 19 days total skin contact).

The wine was then pressed off skins and put to a mixture of new and used French oak barrels (55% new/45% second the third use) for 10 months during which time it was racked and returned three times.

After bottling the finished wine was carefully aged for three months prior to release to increase complexity.

100% Cabernet Sauvignon from the Maipo Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Winemakers Notes:

Dense ruby red in color.

On the nose this wine exhibits lifted notes of rum & raisin and dark chocolate with just a touch of spearmint.

In the mouth fresh acidity gives way to opulent notes of blackcurrant, expresso bean and cedar.

A well-integrated oak backbone combines with svelte, elegant tannins to give a long, textured finish.