Walter Massa farms local varieties of grapes in his vineyards in Monleale, in the Tortona Hills corner of Piemonte. Pertichetta is a wine made of Croatina, called also Bonarda, a wine that requires time to soften the firm tannins of the grape. This croatina is fermented with indigenous yeast and aged in botte grande for about two years. This wine has intense cranberry notes and a long finish, that remind you of black tea tannins. Perfect with charcuterie, rich meats or aged cheeses
Borgo del Tiglio, one of Italy's great white wine producers, is making this wine by assembling three varietals, Friulano for its softness and geographical typicity, Sauvignon for the aromatics and Riesling for its savory and acidic elements. Each grape is vinifed separately and blended with the utmost care. A nose of spice, peach and almonds and in the mouth, power, finesse and depth. This is a true study in character and equilibrium.
Campo Rotaliano is a flood plain formed by the confluence of the Noce river into the Adige river: a four hundred hectare triangle surrounded by massive cliffs. The vines that grow in the Sgarzon vineyard benefit from the cooler climate of this site. Teroldego’s character is enriched with an unusual freshness. The wine is fermented in amphora and spends 8 months in contact with the skins. Only 10000 bottles are produced.
Duline is a husband and wife team. In the late 90's Lorenzo inherited his grandfather's vineyards, largely in disrepair, but planted to extremely old vines. He and his wife, Federica, have remained committed to the practice of bio-dynamics since they took over the winery. Morus Alba comes from old vines. Sauvignon and Malvasia are partially co-fermented and the result is a complex elegant and focused wine. Some part of the Malvasia is always fermented separately and is used to balance the alcohol and richness of the wine. 60% Malvasia Istriana, 40% Sauvignon
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The Rosse de Veo is from Bea's younger Sagrantino vines, from high-elevation clay and limestone soil, farmed organically. Extended maceration (40-50 days), followed by four years of ageing before release, bottled unfiltered with a minimum of SO2.
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. The One of the top skin-contact whites (orange wines) of Italy, Arboreus is macerated on its skins for three weeks, before aging for two years in stainless steel, bottled unfiltered with no SO2. Farmed organically.
One of the greatest names in all of Piemonte, Cantine Giacomo Conterno was formed in 1908. Conterno's uncompromising commitment to quality does not stop with Barolo, as their Barbera is one of the most age-worthy and brilliant examples of this grape to be found in Piemonte. Like all of Conterno's wines, this Barbera under went extended maceration in large casks, aging for 21 months in large Slovanian barrels. Dark ruby red in color. It offers a delightful nose of red berries, black cherries, roses, anise, leather and mineral notes.
Borgo del Tiglio is one of Italy's great white wine producers. This bottling is the flagship wine and is a single-vineyard located near the farmhouse of the estate. The soils here are Ponca. Being so close to the Slovenian border the Collio shares many similarities in climate, varietals used, wine-making techniques and soils. The ponca (or flysch) runs between both countries and is a soil of marl with layers of minerals, clay, marine deposits, calcium and limestone. The wine ages in french barriques. Apples, pears and an intense minerality.