Sangiovese at its purest. It is produced exclusively in the best years. After ageing for 40 months in 30 hl Slavonian oak barrels it obtains its delicacy and roundness and develops its austere and imposing aroma. It completes its evolution in the bottle for at least six months. It offers a fine and expansive fragrance of red fruit and is strong and dense on the palate with long, balanced and elegant taste embellished by a great tannin structure.
A wine with a strong character linked to the Montalcino territory: it originates from the union of two local varieties, Sangiovese and Colorino, which blend together giving at first the structure and then the intense color. After ageing in stainless steel vats, it shows a ruby red color, hints of red fruit on the nose and fresh and balanced flavor. Even though it is so drinkable and very approachable on the palate, it maintains the typical strong characteristics of Montalcino wines.
Sangiovese in its natural state, considered to be the younger brother of Brunello. It unites the imposing structure of Brunello with the freshness and vivacity of a young wine. It should be drunk young, although it does last with ageing. It shows a well-orchestrated structure with good length and without aggressive tannins, very balanced, intense and elegant.
From his native Lombardy, Paolo Baratta established vineyards in the unexplored deep south of Maremma in 1999. Consultant oenologist Carlo Ferrini makes solely IGT Tuscan red wines from this Estate and since the very first vintage in 2004, success has been theirs. Monteti make wines of great concentration and depth.
Caburnio is their other, not second, wine, named after a passage of the Natural History by Pliny the Elder, written between 23 and 79 AD, in which, in the illustration of wine-growing in Roman times in the province of Gallia Narbonensis, “vitis Caburnicam”: “In the last seven years, a vine which buds in a single day and is therefore very strong, has been introduced in Alba Helvia; it is called Caburnicam and is planted today all over the province.”
With Caburnio 2010 it was reached an excellent synthesis of the characteristics that the wine has shown in the last three years and which represent the aim that Tenuta Monteti pursue with this label: freshness (2009), balance (2008), typical Maremman character (2007).
From his native Lombardy, Paolo Baratta established vineyards in the unexplored deep south of Maremma in 1999. Consultant oenologist Carlo Ferrini makes solely IGT Tuscan red wines from this Estate and since the very first vintage in 2004, success has been theirs. Monteti make wines of great concentration and depth.
With Monteti 2008 the winery reached new heights in the production of their flagship wine. Considerably well-balanced, the wine matured earlier than its predecessors showing from the moment it was blended a delightful harmony between its various components. An excellent year.
The fruit for the Hedonist Cabernet Sauvignon is grown biodynamically on the estate vineyard situated in the Willunga foothills, McLaren Vale. Warm Summer days are cooled by evening sea breezes from St Vincentís Gulf, which lies a close proximity to the West. The soil is rich loam over clay with patches of underlying limestone, giving the wine a rich and fullness of pallet.
The fruit for the Hedonist Shiraz is estate grown on organic/biodynamic certified vineyard situated in the Willunga foothills, McLaren Vale. The soil is rich loam over clay with patches of underlying limestone, giving the wine a rich and fullness of pallet. The vintage conditions were ideal for concentrated flavour development and acid retention.
The Shiraz is an estate highlight from this vintage, displaying a plethora of lively red fruits and spice.
“I made it black and silky in new American oak and it’s got that long velvety finish true Shiraz lovers lust after.”– Walter Clappis, Winemaker
Tohu Wines is the world’s first Māori-owned wine company, which created ranges of award-winning, premium quality New Zealand wines that encapsulate their terroir and tūrangawaewae, their sense of place. Each range has been crafted with aroha (love) and is a gift from our land.
Sourced entirely from vineyards located in Marlborough’s Awatere Valley, this Pinot Noir is rich in texture and flavours, balanced and with a long and elegant finish.
Tohu Wines is the world’s first Māori-owned wine company, which created ranges of award-winning, premium quality New Zealand wines that encapsulate their terroir and tūrangawaewae, their sense of place. Each range has been crafted with aroha (love) and is a gift from our land.
Sourced entirely from vineyards located in Marlborough’s Awatere Valley, this Sauvignon Blanc is a unique expression of Marlborough’s high altitude vineyards, a vibrant wine with freshness and length.
The Cantina Produttori di Valdobbiadene Val D’Oca is one of the leading producers of Prosecco, the most famous Italian sparkling wine made with Glera grape, cultivated and vinified in the hills of Valdobbiadene, the birthplace of Valdobbiadene Prosecco Superiore DOCG. However Val d’Oca also produce Prosecco DOC coming from lands in the province of Treviso in a beautiful setting amid rolling hills between Asolo and Conegliano.
This Ca’Val sparkling rosé is a mix of Pinot Nero and Pinot Grigio, with good structure, balanced flavour and a long-lasting aftertaste.
The Cantina Produttori di Valdobbiadene Val D’Oca is one of the leading producers of Prosecco, the most famous Italian sparkling wine made with Glera grape, cultivated and vinified in the hills of Valdobbiadene, the birthplace of Valdobbiadene Prosecco Superiore DOCG. However Val d’Oca also produce Prosecco DOC coming from lands in the province of Treviso in a beautiful setting amid rolling hills between Asolo and Conegliano.
Prosecco Blu Millesimato is a terrific sparkling wine with an elegant floral bouquet and a magnificent mousse. Enjoyed chilled, it has the perfect balance between acidity and softness.
Wine producers generally give their name to the most important wine of the House. Bruno Vespa, originally a famous TV journalist, has made the opposite choice: he has baptized the less expensive wine because his challenge is to bring the largest number of consumers to a product with an excellent relationship between quality and sales price. Il Bruno dei Vespa is a Primitivo Salento that can elegantly accompany daily meals of all kinds.
“I am in love with Puglia, a wonderful land that I met through its wines, like Primitivo: a serious, demanding, unmistakable, but deeply drinkable wine” – Bruno Vespa.
Cadet wine of the winery founded by Bruno Vespa, originally a famous TV journalist, Il Rosso dei Vespa has been imagined as a point of arrival of the freshness and fantasy of the Apulian nature on our tables. It is in fact a savory red, cheerful and expertly fruity, whose fermentation takes place in steel and the subsequent maturation in barrique, for about 6 months. “Il Rosso dei Vespa” Primitivo is a wine that tells the best characteristics of Salento in a didactic way.
“I am in love with Puglia, a wonderful land that I met through its wines, like Primitivo: a serious, demanding, unmistakable, but deeply drinkable wine” – Bruno Vespa.
Historical label of the Viberti family, it represents the essence of Barolo in its most classical and traditional expression. Born in 1923 by Cavalier Antonio Viberti, the wine was marketed under the name of the family restaurant: Il Buon Padre. Served exclusively on the tables of the inn, shortly after the end of the Second World War, Antonio began selling to the patrons and customers of the inn itself. Born from the union of Nebbiolo grapes from the vineyards of La Volta and Bricco delle Viole, today this label at a distance of almost a century, is the result of the skillful assemblage of 8 different crus, included between the municipalities of Barolo, Monforte d’Alba and Verduno. The grapes of different origins are harvested and vinified separately. The wines produced are aged in vats and barrels of French and Slavonian oak, which are not roasted exclusively; then the various wines are assembled and a few weeks after bottling. The style is characterized by a fresh acidity that comes from the highest vineyards, extremely traditional aromas and an impressive structure, but with soft and elegant tannins.
Last born in the Viberti house, her name is a dedication to Maria (twin by birth), wife of Giovanni Viberti, a woman of humble origins who made a fundamental contribution to the growth of the company and her family. Cook for over 50 years of the family inn, alias Buon Padre, tenacious and severe mother, and great passionate of Barbera, in 2004 observed how many of the most beautiful vineyards of Barbera had been substituted with the variety Nebbiolo, more profitable grape than the same Barbera considered for years the “wine of the poor”, thanks to a marked acidity and a difficult drinkability. The project stems from the intuition of Claudio, the youngest and newest son in the management of the family business, The plant of a new vineyard with a higher plant density is born. The goal, then achieved over time is a wine with a great concentration, a particular amiability and a nose with a clear and intense red fruit. The acidity that accompanies the concentration makes the wine extremely elegant and fascinating.
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