Maceration time of 5-6 weeks with manual punch downs. Fermentation in 89% in 75hL French oak vats & 11% in French oak barrels. Malolactic in new French oak barrels. Fermentation...
At Château Tronquoy Lalande, vinification occurs in 22 geothermal-powered stainless steel tanks that enable parcel-by-parcel processing. These tanks are slightly tilted to capture higher-quality press wine without mechanical intervention, resulting...
At Château de Malleret, grapes are gently filled by gravity and vinified plot by plot to preserve their unique characteristics. Fermentation occurs at controlled temperatures of 27-28°C in a combination...
Villaggio comes from their younger vineyard which is planted with a density of 6.250 and 7.800 vines per hectare; bush-trained vines according to organic and biodynamic practices. Grapes are harvested...
The Vineyard is planted with a density of 6.250 and 7.800 vines per hectare; bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a careful...
The vineyard is planted with a density of 6.250 vines per hectare, bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a careful manual...
The vineyard is planted with a density of 6.250 – 7.800 vines per hectare, bush-trained vines according to organic and biodynamic practices. Grapes are harvested in 15 kg crates; a...
Cuvée of Merlot, Cabernet Dorsa, Cabernet Sauvignon,Blaufränkisch & Syrah. Harvest done by hand of ripe and healthy grapes, traditional mash fermentation in wooden fermenting vats and red wine fermenters for...
Hand-picked grapes, traditional maceration in a wooden fermenter, resting period of 20 days, gentle pressing, storage in 60% new and 40% perennial French oak barrels. Dark purple almost black in...
Manual harvest of ripe and healthy grapes followed by traditional mash fermentation over a period of 18 days. After pressing, the wine matured at a constant cool cellar temperature for...
Manual harvesting of ripe and healthy grapes on 3 October, traditional mash fermentation in wooden fermentation vats followed by a standing time of 8 days, gentle pressing under low pressure,...
Hand-picked grapes of the estates’ oldest Merlot and Cabernet Franc vines, maceration period of 8 days, gentle pressing followed by traditional mash fermentation in wooden fermenting vats and maturation in...
A classic cuvée of internationally renowned grape varieties, kissed by the Tuscan sun. The term “second wine” would not do justice to Terra di Monteverro, although it shares its composition...
Primarily blended with classic Bordeaux grapes, our Verruzzo – which means small wild boar – is clearly part of the Monteverro and Terra di Monteverro family and shares the same...
The Cru Fondirò di Milazzo comes from a careful clonal selection of Perricone strains, a variety which, despite fearing excess sunlight, has found an ideal habitat thanks to the considerable...
his great Cabernet Nouveau offers a deep and generousexpression of VIK’s terroir, inspired by an elegant Cabernet Sauvignon, showcasing the youthful purity and diversity of Millahue. It reflects the cold...
One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the...
One of the legendary winemakers of the world, Bruno Giacosa joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing...
A complex wine, elegant and austere that signifies the great potential of the "Nero di Troia" (about 70%), the main indigenous variety of the DOC Castel del Monte, that provides...
Deep, firm and complex, very dark aroma of blackcurrants, leather, red pepper and black pepper with cedary aromas, eucalyptus, dried red meat, chilli peppers and a little black olives and...
