Category Archives: Red Wines

CA’MARITTA VALPOLICELLA RIPASSO SUPERIORE DOC 2013 From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of Amarone are added to the batch of Valpolicella wines for a period of extended maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market,

CA’MARITTA AMARONE delle VALPOLCELLA DOCG 2011 This very special wine is made of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet and comes to us from the clay hills of the northern part of Verona. When the grapes reach the perfect grade of dryness they are pressed, then fermented in temperature-controlled stainless steel tanks. The fermentation lasts for about 30 days which results in the higher alcohol content, as required by the DOCG.   After a period in concrete tanks, where it undergoes malolactic fermentation, the wine is then transferred to oak casks of medium and large size

MIGNANEGO “MAXIMUS” BAROLO 2010 DOCG Sourced from a small, private producer in Barolo’s prestigious, Central Valley commune of La Morra, Mignanego’s “MAXIMUS” Barolo delivers firm tannins and the classic aromas of tar and roses. Made from 100% Nebbiolo grapes. This region tends to produce wines with more perfumed aromas and velvety textures. These wines tend to be less tannic and full bodied than those from the Serralunga Valley and can require less aging.  La Morra is the most widely planted and productive region of the Barolo zone, responsible for nearly a third of all wine labeled as Barolo, and produces

Chianti Montespertoli is located in the heart of picturesque Tuscany in central Italy. It is one of seven sub-denominations incorporated in the Chianti DOCG, which received its classification in 1984. Montespertoli is the newest sub-zone to be officially recognized as part of this classification (joining in 1997), as it was once part of Chianti Colli Fiorentini. Its vineyards, of which there are around 3460 acres (1400ha), are found on the hills of Montespertoli in the province of Florence. This area has a special terroir that is ideal for the cultivation of vines, with a favorable climate, and excellent soils and topography. It produces a particularly ripe Sangiovese, the

This majestic red certainly lives up to its name as “the King of Sicilian wines”. The deep red color is reminiscent of precious rubies and the rich, harmonious combination of dark cherries, wild raspberries, juicy plums and baking spices opulently weave their way onto the palate like a lavish silk fabric that wraps up with a prolonged and regal finish. Malolactic fermentation followed by secondary fermentation in stainless steel tanks. Then aged for 10 months in oak barrels and another 2 months in the bottles before release. Nero D’Avola translates to “Black of Avola”. The grape gets its name from its extremely

Vinchio – Vaglio Serra “Rebus” Ruche’ 2011 DOCG Italy’s newest DOCG. VVS has been committed to reviving ancient varietals, and as one of their growers had a vineyard of Ruche (a transplant from France), VVS began to work with it again commercially in the 2007 vintage. With only 125 acres of growth in all of Italy, VVS uses all stainless steel.  Violets and floral notes dominate the nose. It smells like a sweet wine but is quite dry and complex. Simple 8-day maceration on the skins before a malolactic fermentation and a minimum 6-8 months in the tank before bottling

The “Tenuta Il Monte” farm is located on the slopes of the highest hills of the city of Montespertoli (Firenze), where most of the farmhouses present traces of XV century architecture. The total area is about 15 hectares, dedicated to specialized vineyards for the chianti grape varieties, especially Sangiovese,  Colorino, and Trebbiano.   Fattorie Parri’s Chianti shows the clean, dry and crisp personality of the Sangiovese grape, with firm tannins and a soft velvety texture. Ripe blackberries and spice blend to deliver a rich, old-world experience.