 UMBRIA/LAZIO – Agricola Falesco
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MONTIANO 2012 |
Italian Red Wine
Grape Variety:
Merlot 100%
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PESANO – MERLOT 2013/14
<Little Montiano!> |
Italian Red Wine
Grape Variety:
Merlot 100%
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| Vinification: This Merlot is achieved from an old low-yielding vineyard where the selection of grapes was extremely rigorous. Grapes with intense colour and rich concentration were fermented in stainless steel vats at controlled temperature, with a long maceration on the skin. The wine achieved is aged in French oak barriques for a long time where the malolactic fermentation is carried out. |
Vinification: This wine is the result of a selection of Merlot grapes with outstanding concentration and superior organoleptic quality with the contribution of excellent soils and a low yield per vine. The contact of the must with the skins is long and intense and every day we perform four hand pressings. The wine is then aged in small oak French barrels for six months. |
Wine
Description:
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Wonderful, deep, ruby red. |
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A wide aromatic range of scents in which delicious vanilla notes, small red fruit, layers of jam and sweet spices combine. |
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The taste appears to have a full aristocratic roundness and softness, with quite elegant, agreeable and lingering flavours. To be drunk with important meat dishes. |
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Wine
Description:
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Deep ruby red. |
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The scents are wide, rich, soft and spicy and the aromas are noble. |
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Well balanced and harmonic with an extremely long lingering finish. |
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Rating:
'
' by Gambero Rosso in A Guide to the
World of Italian Wine |
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Marciliano 2011 |
Italian Red Wine
Grape Varieties:
Cabernet Sauvignon 70%,
Cabernet Franc 30%
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RC2 SAGRANTINO DI MONTEFALCO 2007 |
Italian Red Wine
Grape Variety:
Sagrantino 100%
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| Vinification: The techniques in the vineyard and the green harvest are focused on reducing the production of grapes to 0,6/0,8 kilos per vine. The grapes are selected one by one by experienced pickers before starting the vinification. During this process 20% of the must is extracted and the rest goes through a long maceration which extends beyond the fermentation itself. |
Vinification: The grapes, just after the crushing, remain in pre-maceration for 48 hours at a temperature of 18c. During this operation the aromatic skill, typical of Sagrantino, gets set to the wine. Subsequently, during the fermentation of which the last step occurs without any contacts with the skins, a few soft pumping over are done in order to exalt only the noble tannins. The wine achieved is moved into 30 Hl barrels where the malolactic fermentation is carried out. |
Wine
Description:
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Deep ruby red. |
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Complex and warm bouquet with hints of ripe blackberries. |
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Its taste is ample and spicy with assertive yet graceful tannins. |
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Wine
Description:
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Intense ruby red with brilliant highlights. |
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Red fruits range from blackberries to ripe plums with age the aromas become even more elegant and balanced. |
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Firm, intense, and rich tannic but without roughness and the finish is long and sustained. |
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| Rating: |
| '
' by Gambero Rosso in A Guide to the World of Italian Wine |
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| Rating: |
| '
' by Gambero Rosso in A Guide to the World of Italian Wine |
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TELLUS SYRAH 2013/14 |
Italian Red Wine
Grape Variety:
Syrah 100%
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Tellus Oro Bianco 2014 |
Italian White Wine
Grape Varieties:
Chardonnay 80%,
Pinot Bianco 20%
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| Vinification: Immediately after harvesting and the subsequent crushing of the grapes are taken to a pre-cold maceration for 4 or 5 days at a temperature of 18-20 degree. This technique brings out the best feature of the natural freshness and fragrance of the fruit. Subsequently, the fermentation continues at a temperature of 25- 27 degree. After the alcoholic fermentation, the wine is placed in barriques for a period of 5 months, where the malolactic fermentation occurs. |
Vinification: The two grapes reach maturity at different times. At first, Chardonnay is vinified, then, after couple of weeks, Pinot Blanc. Both are subjected to cold maceration and then fermented at a low temperature to express at best even their peculiar hints. |
Wine
Description:
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Intense red with violet reflections. |
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Its scent is enhanced by hints of fresh fruit, cherry with spicy notes that blend with great balance and elegance to those of sweet and vanilla expressed from the wood. |
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The taste is enveloping, silky, soft tannins, rich and persistent finish. |
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Wine
Description:
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Deep yellow. |
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Hints of cedar citrus blend with sensations of apple. |
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Rich flavour, but also fresh, tasty and persistent. |
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| Rating: |
| '
' by Gambero Rosso in A Guide to the World of Italian Wine |
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Trentanni 2011 |
Italian Red Wine
Grape Varieties:
Merlot 50%,
Sangiovese 50%
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Soente 2014 |
Italian White Wine
Grape Varieties:
Viognier and other white grapes
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| Vinification: Maceration on the skins for 15 days. Alcoholic fermentation in stainless steel. Malolactic fermentation totally carried out in barriques. Age in barriques for 12 months. |
Vinification: Cryomaceration at 10c for 5 hours. Alcoholic fermentation in stainless steel at 13-15°C. Ageing in bottles for 4 months. |
Wine
Description:
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Ruby red. |
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Aromas of red and black berries complement undertones of vanilla, sweet spices and leather. |
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Upfront power and body give way to a round, more elegant finish. |
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Wine
Description:
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Yellow with greenish reflexes. |
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Great impact with notes of citrus and white flowers. |
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Fruity taste with persistent and savory final. |
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VITIANO 2013 |
Italian Red Wine
Grape Varieties:
Merlot 33%, Cabernet Sauvignon 33%, Sangiovese 34%
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Vitiano bianco 2014 |
Italian White Wine
Grape Varieties:
Vermentino 50%, Verdicchio 50%
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| Vinification: Merlot, Cabernet Sauvignon and Sangiovese are the varieties making up this wine. The vinification process, which takes place at different times depending on the varieties, includes a long maceration, a lot of pumping-over and hand pressing. The malolactic fermentation takes place in barriques after blending the wines coming from 3 different varieties. |
Vinification: After a night with a maceration at 8°C free-run must, about 60% of the total, is pumped into stainless steel tanks to ferment at a temperature of 13-15°C with indigenous yeasts as pied de cuve. After racking and fining, the wine is kept in stainless steel vats until February when it is bottled and aged. |
Wine
Description:
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A wonderful, deep, intense ruby red. |
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A young red wine with explosive, luscious aromatic fragrance. |
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Rich in polyphenols which harmonize with its fresh, tasty acidity. A versatile red, innovation in style which can be appreciated immediately. It adapts easily to various dishes. |
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Wine
Description:
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Brilliant yellow. |
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A rich bouquet of fresh herbs, lime and ripe pears. |
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The wine is sapid, fresh, well balanced with an elegant softness and a good structure. |
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| Rating: |
| '
' by Gambero Rosso in A Guide to the World of Italian Wine |
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V. CABERNET 2012/13 |
Italian White Wine
Grape Variety:
Cabernet Sauvignon 100%
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EST! EST!! EST!!! 2015 |
Italian White Wine
Grape Varieties:
Trebbiano 50%, Roscetto 20%,
Malvasia 30% |
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| Vinification: Part of grapes is treated with the use of cold pre-maceration for 3-4 days. The remaining grapes goes to maceration for about 12 days in 27-28c. Malolactic fermentation in barrels for 5 months. |
Vinification: The vinification is carried out through soft-pressing of the whole-cluster grapes by an automatic press; the must settles for 24/48 hours and is racked to stainless steel vats where fermentation starts and is carried out at a controlled temperature of 17-19°C with the addition of selected indigenous yeasts. The wine is left in contact with its yeasts for some days before being racked and, after the normal oenological practices, it is bottled quite early to keep its characteristic freshness and taste. |
Wine
Description:
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Deep red with purple hues. |
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Strong nose in balance with the sweetness of wood. |
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Soft, pleasant and rich finish. |
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Wine
Description:
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Straw yellow in color. |
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Agreeable on the nose for its fine aromatic characteristics. |
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Fresh and structured because of a good acidity level. It has some floral and fruity notes. To be drunk at a temperature of
10 – 12 °C. Excellent as an aperitif and goes well with fish appetizers. |
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LE POGGERE ROSSO 2014 |
Italian Red Wine
Grape Varieties:
Cabernet Sauvignon 60%
Sangiovese 40%
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SPUMANTE BRUT |
Italian Sparkling Wine
Grape Varieties:
Roscetto 100%
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| Vinification: The two varieties are harvested separately, with Sangiovese first. Alcoholic fermentation of the two varieties are blended together and sent to malolactic fermentation. In oak barrels for 2 months to help make the wine balanced and round. |
Vinification: The grapes, just after the harvest are carried in boxes to the winery and put in the press with the entire bunch. Only 45% of the wine, the part called ‘flower’ (meaning the ‘best part’) is destined to fermentation which occurs in stainless steel at 13- 15C. After the ‘draught’, the wine gets aged for 36 months on its own yeasts. |
Wine
Description:
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Intense red. |
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Notes of fresh fruit, combined with fragrance and sweetness. |
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Pleasant with soft tannin. Goes well with dishes, such as meat. |
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Wine
Description:
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Straw-yellow with golden reflex. |
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Fragrant and intense. |
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Clean, full-bodied, extremely elegant and complex by taste, with a bitter and persistent finish. |
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GRAPPA DI MONTIANO |
Italian Grappa
Grape Variety:
Merlot 100%
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GRAPPA DI VITIANO |
Italian Grappa
Grape Varieties:
Merlot 33%,
Cabernet Sauvignon 33%,
Sangiovese 34%
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Distillation: Discontinuous system powered by vapour stimulated copper elements. In barriqies 225 lt for 10/12 months.
Alcohol: 43% |
Distillation: Discontinuous system powered with boilers of steam copper.
Alcohol: 43% |
Wine
Description:
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Limpod amber yellow. |
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Scents of vanilla and cocoa. |
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Elegant and harmonious with a defined character. |
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Wine
Description:
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Transparent. |
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Scents of vanilla and cocoa. |
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Elegant and harmonious with a defined character. |
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| = Color = Nose = Palate |
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