Italian Wines
Castello di Altomena, Serzello D.O.C.:
Colli dell’ Etruria Centrale D.O.C. are the Tuscan hills located between Florence and Siena. Colli dell’ Centrale D.O.C. is produced in the same area where Chianti D.O.C.G. is made, and includes a variety of red, rosé, and white wines. This white wine has a fairly intense, floral aroma with pleasing fruity notes. It is dry, with a balanced acidity that lends it a good freshness and a refined quality.
Castello di Altomena, Liorsa, Red Tuscan Table Wine:
Red wine obtained from the grapes of Sangiovese. The winery of Altomena is located near Florence , Italy. The vines of this winery have met ideal soil and climate conditions to refine the characteristics of this Tuscan wine. 100% Sangiovese grapes. Serve with: Pork, beef , chicken , pasta dishes and cheeses especially Peccorino cheese.
Castello di Altomena, Porto Rubino, Red Chianti D.O.C.G.:
Red wine obtained from grapes of Sangiovese. The winery of Altomena is located near Florence. In the winery of Altomena the vine has met ideal soil and climate conditions to refine the characteristics that have become famous all over the world, and that can be summed up in one name: Chianti. It will match pork and beef meats, chicken, pasta dishes, and cheeses, especially Peccorino cheese. Best tasting temperature: 55°F.
Castello di Altomena, Oenant, Red Chianti D.O.C.G. Riserva:
Red wine obtained from grapes of Sangiovese, aged in French barriques and refined in bottles of glass. The Chianti Riserva is made with grapes originating from an even more rigorous selection, which is necessary to obtain a more prestigious quality which is also particularly suitable for long-term aging. This wine has an intense ruby-red color; it also has a wrapping scent and a soft and austere flavor. To fully enjoy its qualities, it must be decanted at least an hour before being served. Serve it around 55°F.-57°F if it is young, and around 61°F if it has been allowed to mature. It accompanies all deli meats, stews, as well as cheeses, and of course, red meat and poultry.
San Luciano, Luna Di Monte
Produced with selected Trebbiano, Chardonnay and Grechetto grapes, from our vineyards in Castellani and Tre Colli in Monte S. Savino-Arezzo. The favorable exposure of the vineyards, the selected choice of grapes, the wine-making procedure at a controlled temperature and a meticulous maturing in glass distinguish this typical D.O.C. white wine. Best served on those occasions when you require a wine with personality.
San Luciano, Resico, White
This excellent white wine is obtained from our vineyard Poggio alla Querce, which lies placidly among the Monte S. Savino-Arezzo hills, with selected Chardonnay, Vermentino, and Trebbiano grapes. This careful selection of grapes at a controlled temperature in the wine making process and a meticulous maturing of the wine in the bottles, make this wine harmonic, aromatic and balanced. Best served with meals which require a top class, distinguished and full-bodied wine.
Super Tuscan
87 Points from
Wine Spectator
San Luciano, Boschi Salviati, Red
This wine is made from selected Sangiovese, Montepulciano, and Cabernet grapes, from our vineyards in the Boschi Salviati estate in Monte S. Savino – Arezzo. The Wine-making procedure is carried out with technology and modern devices (thermo-controlled temperature), together with the expertise of Tuscan tradition. After maturing in French oak casks for 6-8 months, the process is only half completed. The wine will be bottled and stored for another 6 months. After this final storage, this wine is now ready for the market. Best served with high-quality meat, game and seasoned cheese.
Super Tuscan
90 Points from Wine Spectator
Won 'Best Super Tuscan' at the VINITALY Trade Show 2004
San Luciano, D'Ovidio, Red
This wine is made from selected Sangiovese, Montepulciano, Cabernet and Merlot grapes of our production. The selected grape harvesting and the wine-making procedure are each effected separately. The fermentation lasts about 18-25 days, depending on the season. After the reracking and at the end of malolatica fermentation (December-January)(a procedure aimed to diminish the wine acidity to make it taste smoother) the wine is poured into 225 litre French oak casks, of various essences and origins, where it is let to mature for 18-20 months. At the end of this period it is assembled and bottled. The wine is kept in a cellar at a controlled temperature of 16-18°C degrees in the glass bottles, maturing for about six months before use.
92 Points from
Wine Spectator
May 31 Issue
Caprili, Brunello di Montalcino, 1998:
Ever more firmly established at the pinnacle of world oenology, Brunello di Montalcino has earned its place as one of the twentieth century’s great wines. Now it is embarking on a new millennium as rich in history as it is in promise for the future. There are two factors that make Brunello di Montalcino great – its intrinsic characteristics and the context in which it is born. The result is a product that stands out on even the most sophisticated tables, acting as a silkily persuasive ambassador for the legend of Tuscany, its landscape, its art and its history.
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Brunello is a monovarietal wine made from Sangiovese Grosso, harvested manually after careful selection of the bunches. Obviously, the winemaking procedure complies with the classic tenets of Tuscan tradition. After pressing, the must ferments for 25 to 28, and sometimes for as long as 30 days, depending on the characteristics of the vintage and the quality of the skins. Fermentation takes place at a temperature that is held constant at around 30°C, with peaks of up to 33°C, in order to extract as much of the tannins and phenolics as possible from the skins. |
In consequence, the wine at first is forward and somewhat lacking in harmony, requiring lengthy ageing in Slavonian oak casks. Caprili has chosen not to introduce barriques into the winemaking process. We are convinced that the unique characteristics of monovarietal Sangiovese should be accompanied by vinification according to the traditional methods of Italian wine.
Thirty-six months later, cask ageing is complete and the wine is transferred to Bordeaux bottles, where it will continue to age for a further four months. Ageing thus lasts for a total of four years and the wine becomes Brunello di Montalcino only in the fifth year after the harvest.
The average alcohol content is 13.5°. The colour is ruby red, shading into garnet. The aromas are broad and headily fragrant. Warm, intense and superbly harmonic on the palate, with substantial body and plenty of length.
At table, Brunello is an excellent companion through the meal, and a sumptuous accompaniment for roast or broiled red meat, especially spicy game dishes, as well as with strong, mature cheeses. Serve at a temperature of 20° C, in broad-bowled, uncoloured glasses that will bring out the rich harmony of the wine’s intense hue and the complexity of its nose. It is advisable to uncork the bottle at least five to six hours before serving. For older vintages, aeration in a decanter is recommended to release the full power of the wine’s rich aromas.
95 Points from
Wine Spectator
May 31 Issue
Caprili, Brunello di Montalcino, Riserva 1997:
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In outstandingly propitious years, the finest fruit from the oldest vines is selected for the Riserva, which takes even longer to vinify and age. A classic wine for the cellar, Brunello can conserve its unique characteristics in the bottle for decades, further enhancing them with the mellowness that only time can bestow. The average alcohol content is 13.5°. The colour is ruby red, shading into garnet. The aromas are broad and headily fragrant. Warm, intense and superbly harmonic on the palate, with substantial body and plenty of length. At the table, Brunello is an excellent companion through the meal, and a sumptuous accompaniment for roast or broiled red meat, especially spicy game dishes, as well as with strong, mature cheeses. Serve at a temperature of 20° C, in broad-bowled, uncoloured glasses that will bring out the rich harmony of the wine’s intense hue and the complexity of its nose. It is advisable to uncork the bottle at least five to six hours before serving. For older vintages, aeration in a decanter is recommended to release the full power of the wine’s rich aromas. |
90 Points from
Wine Spectator
June 15, 2004
Caprili, Brunello di Montalcino, 1999
94 Points from
Wine & Spirits Magazine
Oct., 2004
Caprili, Brunello di Montalcino, Riserva 1998
Caprili, Muscadello di Montalcino, 2002:
Moscadello is a wine whose production at Montalcino was first documented over four hundred years ago. Today’s Moscadello upholds the ancient tradition of the name in a classic, intriguingly grapey, sweet white wine.
Caprili Moscadello is obtained from a vine selected from the original stock, which has a low yield of grapes in loosely packed bunches. The resulting wine is pale straw-yellow, with a full, fruity nose and a faint grassy note. The moscato aroma is well-balanced and refreshing while the palate is an amiable medium-sweet.
Moscadello di Montalcino, with an alcohol content that barely reaches 9°, is at its best in the first year after the vintage. It should therefore be enjoyed while young and fresh, at the end of the meal with the typical Sienese dry cantuccini biscuits or with desserts in general. Moscadello is excellent with strawberry and wild berry fruit salads, or even as an aperitif to complement the savoury tang of traditional Tuscan canapés.
Col Del Sole, Prosecco Brut DOC:
Made from grapes coming from the area of Conegliano and Valdobbiadene. The selection of grapes, gentle pressing and skilled winemaking produce an excellent sparkling wine. Pale yellow color with a fine and typical bouquet. This sparkling wine with its intense, flavorsome and delicate taste can suit every moment of the day. Grape variety: 100% Prosecco DOC Winemaking: Gentle pressing and fermentation at a controlled temperature. Alcohol content: 11% Fine match with starters and light dishes and it is an excellent aperitif.
Ronchi San Giuseppe, Pinot Grigio:
Copper Yellow color, robust, impetuous, distinct and marked bouquet recalling the perfume of dry hay, nut hull, roasted almonds. Grape variety: 100% Pinot Grigio Gastronomic Combinations: It is best with refined starters, prawns, caviar, San Daniele sweet smoked ham, with consommé, green risotts, aubergines, barbecued peaches, soufflés and delicate egg-dishes.
Amarone della Valpolicella, Gli Archi
Intense, deep ruby red colour, tending to the garnet. Persistent and intense, bouquet ample, with aromas of cherry, bitter almond, and vanilla. Warm, full taste, elegant, round and velvety. Grape variety: Corvina & Corvinone - 70%, Rondinella - 30%.
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