So Very Italy

In order to obtain a good acidity, the grapes are at times harvested earlier so as to maintain high levels of fixed acidity and refined aromas. Soft pressing, which allows to preserve the grapes’ floral, fruity taste. Two weeks of controlled-temperature fermentation.

Salento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia. The production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.

Apollonio Elfo Primitivo Salento ages in stainless steel for 3 months before bottling.

Cold maceration of crushed grapes, followed by gentle settling of the must and off-skins fermentation at controlled temperature.

Not Liguria nor Etruria, but among the hills facing the Magra river plain that overlook the sea. The Lunae Bosoni’s Vermentino is rooted in a gentle land and surrounded by remnants of ancient Roman farms while mediaeval and renaissance palaces look upon them from afar.

In stainless steel during the refining and stabilizing stages; then for a short period in bottle in order to balance the primary organoleptic characteristics with those developed during the fermentation.

The grapes are pressed lightly to avoid the extraction of harsh tannins. Fermentation with maceration follows at controlled temperature for about 10-12 days. The must is pumped over every 4 hours.

The production area is situated around Sambuca di Sicilia, in the province of Agrigento. The region’s warm and dry climate keeps the vineyards healthy and lowers the risk of rot and mildew spoiling the fruit. Constant winds blowing from Africa also influence the vineyards, keeping temperatures steady and the vineyards ventilated. The nearby Arancio Lake supplies the vines with nutrients and water even during the driest seasonal peak; this brings about the production of fresh and fruity aromas while retaining a balanced level of acidity.

Ageing in French and American oak for 4-5 months.

The grapes are hand-picked at night time (“calalenta”) in order to preserve their full aromas. After picking, the grapes are rapidly pressed and cooled down to -1°C using inert atmosphere generation. The free-run juice is fermented in stainless steel tanks at 10°C for 20 days.

The production areas are situated Ortona and Pollutri, in Abruzzo. In order to ensure the highest possible aromatic expression, only selected Merlot grapes grown at the foot of the Maiella mountain massif (3,000 metres asl) are used.

Fantini Calalenta Merlot Rosato is kept in stainless steel tanks where it receives a light and short aging on the lees for 30 days, after which it is gently fined, filtered and subsequently bottled.

The grapes are harvested by hand around the middle of October. A traditional vinification follows with long maceration on the skins in temperature-controlled stainless steel tanks.

The Denominazione di Origine Controllata Vesuvius, established in 1983, refers to a wide band of land embracing the slopes of the volcano, an area with an outstanding scenic landscape. Lacryma Christi wine carries an ancient name, the origins of which are lost in the lore of the land. The name has always been part of a myth passed down through generations. It is said that the Lord saw in the Gulf of Naples a strip of sky which was torn by Lucifer during his fall to hell, and wept. Lacryma Christi vines grew where his divine tears fell. The soils in this area of production are volcanic, loose, rich in mineral elements, well-drained. Vineyards face mainly south-east at an average altitude of 170 m a.s.l. Plantation density is on average 2,500 vines/hectare and the vines are about 15 years old.

After a period of rest in tank, Lacryma Christi Rosso is allowed to refine for 1 month in the bottle before being released.

Lugana Le Fornaci undergoes meticulous harvesting of the grapes, followed by slow fermentation at controlled temperatures (14°C to 18°C) and natural sedimentation for clarification.

Vineyards in Sirmione, meticulously managed using the Guyot method and planted with high density, offer distinct terroirs. One parcel features calcareous soil, stratified with clay, while the other two boast sandy compositions rich in silt. Grapes sourced from the clay soil impart body and structure, while those from the sandy soil contribute aromatic elegance.

Aging for approximately three months on lees and fine yeasts precedes further maturation in stainless steel tanks.