Etna Bianco DOC is a blend made with two varieties: Carricante, grown only on Mount Etna, and Catarratto, Sicily’s most widespread white grape variety. The eastern slope of the volcano is the ideal terroir for Carricante, which develops unique characteristics at high altitudes, giving thje wine elegant aromas, softness and delightful acididty. The minerality imparted by the volcanic soil, good alcohol content and structure of Catarrato do the rest, producing a white wine of rare elegance. Brilliant straw yellow, Etna Bianco’s intense bouquet is reminiscent of apple and hawthorn featuring an incredibly fresh taste with mineral notes. Pairs well with
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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,
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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
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LE CASETTE PROSECCO DOC NV From Verona, in the heart of the Veneto, this sparkling wine is made of 100% Glera grapes. The grapes are gently pressed, followed by fermentation in stainless steel tanks at controlled temperatures. A secondary fermentation takes place in steel tanks and then the wine is chilled. After a brief period of aging, the wine is filtered and prepared for bottling. Prosecco is straw in color and has a persistent perlage (that’s Italian for effervescent) and this wine is indeed effervescent! Floral scents of almond blossoms and jasmine with ripe apple and hints of pear will
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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
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New to the U.S. in late 2015, Prime Uve Rose’ is a blend of Chardonnay, with a splash of Brachetto. The result is a powerfully effervescent, sparkling wine with notes of tart strawberries. Prime Uve Rose’s bright acidity creates a festive, holiday experience from the first delightful taste, through to a smooth, lingering finish. Like its brother Prima Uve, this Rose’ is food-friendly, guest-friendly, easy-going, and value-conscious. You will be hard pressed to do better than Italy’s Prime Uve! Serve well-chilled.
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This delightful wine is made from 100% pinot grigio grapes. Light bodied, with refreshing pear and citrus flavors, Fradei Pinot Grigio is straw-colored with medium acidity. Produced in the northern province of Pavia, this wine delivers a perfectly balanced experience, delightfully crisp on the palate, with a soft lingering finish. An elegant match for seafood dishes, chicken or pasta dishes with white sauce. It can also beserved with a mild cheese like Gruyere, Humboldt or mozzarella or as a pleasant, relaxing aperitif. New to the U.S market October 2014
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The Meritage Association was formed in 1988 in California, and became the Meritage Alliance in 2009 with over 350 members. It was created to showcase Bordeaux-style wines. To be called “Meritage”, (i.e., “Merit + Heritage”), the wine must contain at least (2) of the 5 main Bordeaux grapes, with none more than 90% of the total composition. This Alexander Valley gorgeous wine is 75% Cabernet Sauvignon, 13.5% Malbec, 8% Merlot, and 3.5% Petite Verdot. Fabulous now, this big, lush wine, can be cellared for at least another 10 years. Delivers a long, smooth, velvety finish. Pairs best with steak, and
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2009 was a late year in Dry Creek Valley. A cool summer was followed by even temperatures, with late summer heat in October, producing optimal conditions for Cabernet Sauvignon, grapes to ripen. This 92% cabernet sauvignon wine was aged for over 2 years in 50% new French oak. 8% Merlot was added for complexity and balance. Blackberry, cinnamon, and chocolate dominate the flavor profile. Smooth, long finish. Recommended with entrees of beef, lamb, or pork, grilled, roasted, or braised with wine-based stock. 14.4% ABV. 91 points from Wine Enthusiast. Prod. 550 cases.
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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
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