Amphora Vinification
Amphora winemaking is a process that has ancient origins from the Middle East.
Fermentation is carried out in terracotta amphorae, in which the process of “follatura,” which consists of soaking the pomace in its own must, several times a day, is performed.
Once fermentation is complete, the amphorae are closed with stainless steel lids, allowing the skins to macerate.
The great micro-oxygenation of the terracotta is balanced with the polyphenols extracted from the skins, thus creating a wine with special characteristics.
Groppello Anfora 2015
Groppello’s spiciness immediately comes out. In the finale salinity comes back for the umpteenth time, since it is the stamp of this territory.
Groppello
Third level pebbly morainic soil (300 meters above sea level) with high concentration of limestone.
Spontaneous fermentation in steel tanks with maceration for a total of 22 days – Aging of 2 years in unglazed clay amphoras of 1600L – 2 years circa of bottle aging.
4800 plants/ha
0,8 kg per plant
On the palate the balsamic freshness is very evident, the acidity is still well structured, the body of the wine is slender, tapered however not submissive at all. In the finale, salinity still plays a major role, since it the stamp of this territory. Medium length.
Transparent garnet, crystal clear, inclined towards orange tones.
Groppello’s spiciness immediately comes out, combined with aromas of macerated, processed fruits; a mixture of drupe, black olive, peach kernel all emerge at once, there are also at times, traces of pine resin, dry lavender, a mixture of forest and lawn. In order to enjoy the full extent of the aroma, the wine needs to be oxygenated.
Serve at a temperature of 15/16 ° C.
We recommend using the Bormioli Inalto or Burgundy Zalto glass.
Manzoni Bianco Anfora 2016
The maceration had left the elegance of the grape intact. It is a wine that, despite having reached its fourth/fifth year of age, is out of the time scale.
Manzoni bianco
Third level pebbly morainic soil (300 m ASL) with high concentration of limestone.
The grapes are selected by hand from Cru Brusadili vineyards – Destemming of the grapes with soft pressing – Spontaneous fermentation in Amphora (1600 L) on the grapes’ skin with maceration up until 14/02/2017 – 2 years circa of bottle aging.
4800 plants/ha
0,8 kg per plant
The tannic note is extremely pleasant, the freshness remerges perfectly, the trail persists and accentuates the olfactive characteristics, giving nuts, citrus fruit peel and grapes skin. Though on the second taste the balsamic expression comes through more vividly and with a long persistent taste the mouth becomes more cleansed.
A bright straw-yellowish color, which maintains some greenish nuances, astonishing.
It has an elegant impact with strong aromas such as plum, gooseberry, almond and green walnuts. It reveals itself gracefully by slowly bringing out balsamic scent, with green tea, bergamot and sage notes. Little by little the vineyard (the semi aromatic variety) shows itself more generously; the flowery scent is still persistent, while the nuts perfume becomes sweater.
Serve at a temperature of 15/16 ° C.
We recommend using the Zalto Universal glass.
Manzoni Bianco Legno 2018
Powerful, rich, very savory, with a strong and pleasant freshness. Wine that has no difficulty in resting in the glass.
Manzoni bianco
Third level pebbly morainic soil (300 m ASL) with high concentration of limestone.
Handpicked grapes from the Cru Brusadilì vineyards – Destemming of the grapes with soft pressing – Fermentation of the flower must in new barriques for 1 month – Transferring of the substance in other barriques (2 years old) for the aging, which lasts a bit more than 1 year – 1 year of bottle aging.
4800 plant/ha
0,8 kg per plant
On the palate it presents itself as powerful, rich and very savory, with a strong and pleasant freshness. The dry effect of the wood tannins is still evident, which makes the wine much more refined and elegant with an adequate evolution. It has a long persistence reminiscing flavours of toasted cereals, bitter honey, rhubarb, roots and barks, all connected by an excellent salinity.
Bright gold.
It is explosive at the nose; at first glance it reminds of a fusion between wood and tangerine. Presence of high salinity, with iodine notes and seashell water scent. In addition, herbs, star anise, sesame seeds and licorice all mix together to infuse more perfumes. This wine reserves a great future and as far as for the fruit department, it expresses hints of toasted hazelnuts, cashews and baked peaches.
Serve at a temperature of 15/16 ° C.
We recommend using the Bormioli Inalto or Burgundy Zalto glass.
Trebbianello 2018
Incredible triumph of the simplicity of drinking, enhanced by a surprising salinity and savory, historical memory of our territory.
Trebbianello
Second level pebbly morainic soil (230 m ASL) with a medium concentration of limestone.
Ancient clone from Valtènesi of Trebbiano recovered 2 decades ago by subtracting it from a certain disappearance – Handpicked Grapes – Fermentation in steel – Weekly Batonnage, done for a year – Aging in the bottle for 18 months.
4800 plants/ha
0,8 kg per plant
Polite on the palate, with a decent amount of initial softness; it is smooth without any trace of asperity. The final taste is persistent, with a return of citrus aromas, such as grapefruit and pomelo. As it gets warmer, more prominent notes are discovered, chalkiness, minerality and also a hint of tabacco.
It has a straw-yellowish color with a great luster with evident greenish notes.
It is an extremely floral wine, it has a nice green base, almost lymphatic; it has a bit of flintlock and a soft pungency scent brought by the smell of mustard. At the end the fruit scent makes its way in by releasing a ripe fruits and exotic scent, alongside apricot, golden apple, mango and papaya.
Serve at a temperature of 15/16 ° C.
We recommend using the Bormioli Inalto or Burgundy Zalto glass.
Rosè Shyraz Legno 2016
If there is a wine of life, surely this is it.
Shyraz
Third level pebbly morainic soil (300 meters above sea level) with high concentration of limestone.
Whole grape pressing – Fermentation of the flower must in new barriques for about 1 month – Second year Tonneau for aging that lasts about 24 months – Aging in the bottle for a year – Whose flower must be put in Tonneau by 500 LT – Translated after the first month – Put back in the same containers and remained for two years to refine.
4800 plants/ha
0,8 kg per plant
On the palate it is very savory, it fully represents the territory where it was born, combining salinity with lightness. On the palate the toasting is slightly more accentuated, the aromas change and the fruit becomes more yellow and ripe, while scents of nectarine peach and apricot, alongside the aromas of medicinal herbs emerge all together. It has an excellent length but with a soft, gentle and graceful expressiveness. It is a gastronomic wine, able to adapt to a variety of dishes, thanks to its excellent flavor.
Coppery onion peel, luminous.
Riedl Nebbiolo fully manifests the spiciness of the vine and the florality. Nose with strong intensity, the spiciness of the vine is well highlighted, vivid is the pepper scent, as well as the floral part, such as acacia and geranium; currants and raspberry make up the fruity part, which slowly widens up to give space to a ruby red orange and pomegranate perfume. In addition, a hint of toasted smell.
Serve at a temperature of 12/13 ° C.
We recommend using the Riedl Nebbiolo glass.