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A Mano Imprint Primitivo Appassito 2017 (1x75cl)

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.

The grapes for this wine come from a selection of Mark's four favourite vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto in Puglia. The region is an old sea bed, full of fossils of clams, oysters and urchins. The altitude is approximately 30-60 metres above sea level and annual rainfall is 35 centimetres. The climate is classically Mediterranean, as Puglia is on a peninsula between the Adriatic and the Ionian seas. The Primitivo vines are quite old; most are the original post phylloxera plantings and range from 70-100 years old. As with most vineyards planted at that time, they are small bush vines called 'alberello' which are non-irrigated and low yielding. The average Primitivo vineyard is quite small, less than half a hectare and the best sites have a crumbly, dark reddish brown soil that resembles instant coffee.

2017 was one of the best vintages A Mano have experienced. The weather was perfect, with a cold winter and dry, hot summer, and the vines responded to the excellent conditions. A Mano started harvest on the 25th of August, about 12 days earlier than normal with fruit that was of outstanding quality.

The Primitivo grapes were dried for five weeks. On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under Stelvin closure.

100% Primitivo.

A deeply coloured wine with exuberant perfumes of ripe red and black berry fruits, with notes of spice from the oak ageing. Made in the style of an Amarone, it is concentrated and opulent on the palate, with great balance. It is elegant, velvety and supple, with a long finish.

ABV = 14.5%.

£13.95

A Mano Imprint Primitivo Appassito 2018 (1x75cl)

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style. After over 15 vintages, they are now getting access to some of Salento's best grapes.

The grapes for this wine come from a selection of Mark's four favourite vineyards in the heart of the Primitivo growing region, located in the low hills east of Taranto in Puglia. The region is an old sea bed, full of fossils of clams, oysters and urchins. The altitude is approximately 30-60 metres above sea level and annual rainfall is 35 centimetres. The climate is classically Mediterranean, as Puglia is on a peninsula between the Adriatic and the Ionian seas. The Primitivo vines are quite old; most are the original post phylloxera plantings and range from 70-100 years old. As with most vineyards planted at that time, they are small bush vines called 'alberello' which are non-irrigated and low yielding. The average Primitivo vineyard is quite small, less than half a hectare and the best sites have a crumbly, dark reddish brown soil that resembles instant coffee.

2017 was one of the best vintages A Mano have experienced. The weather was perfect, with a cold winter and dry, hot summer, and the vines responded to the excellent conditions. A Mano started harvest on the 25th of August, about 12 days earlier than normal with fruit that was of outstanding quality.

The Primitivo grapes were dried for five weeks. On arrival at the cellars, the grapes were pressed, destemmed and cooled to 18°C and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling under Stelvin closure.

100% Primitivo.

A deeply coloured wine with exuberant perfumes of ripe red and black berry fruits, with notes of spice from the oak ageing. Made in the style of an Amarone, it is concentrated and opulent on the palate, with great balance. It is elegant, velvety and supple, with a long finish.

ABV = 14.5%.

£14.05

Alpha Zeta A Amarone 2016 (1x75cl)

Alpha Zeta was created in 1999 by UK wine importer, David Gleave MW, and New Zealand winemaker, Matt Thomson with this belief in mind. They realised that the key is to marry local grape growers with impeccable winemaking. All Alpha Zeta wines are made from indigenous grape varieties grown in the hills north-east of Verona.  The flavours of the grape shine through in the glass offering great value, quality and balance. Matt works with local Veronese grape growers in hillside vineyards to select parcels of fruit, rather than buying in bulk wine. They have worked together to reduce yields and the grapes are now picked later. In this way, they have been able to improve grape quality and obtain riper flavours.

The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is a mixture of clay and limestone with good drainage. The vineyards are south-facing and therefore warmer than other parts of Valpolicella.

The 2016 harvest was quite similar to 2015, with a cold winter and abundant rainfall. The beginning of the growing season was characterised by the alternation of dry and rainy periods, which allowed for perfect vine development. The following hot and dry summer led to an abundant harvest with healthy grapes.

Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large 'botti' and French oak barriques) for 18 months before bottling.

85% Corvina/Corvinone , 15% Rondinella,

This Amarone is deep and intense on the nose with aromas of dried cherries and blueberries and notes of spiced autumn fruit compote. On the palate it is powerful, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.

ABV = 15.0%.

£24.65

Antinori Prunotto Barolo 2015 (1x75cl)

Prunotto was founded in 1904 by Alfredo Prunotto under the name Ai Vini delle Langhe. In 1989, the Marchesi Antinori family began its collaboration with the Prunotto Company, at first handling distribution and later getting directly involved in the production process, maintaining the excellent level of quality which Alfredo Prunotto had always insisted upon.

This wine comes from vineyards in the townships of Monforte, Castiglione Falletto, and Serralunga. The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.

The selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of ten days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter. The wine ages for at least 18 months in French oak casks. A further period of bottle ageing in the Prunotto cellars preceded commercial release.

This wine was made using 100% Nebbiolo.

The 2015 Barolo stands on firm ground thanks to the dark and savory qualities that lift heavily from the bouquet. This wine is saturated and rich with dark aromas that are firmly stitched together with spice, licorice and pressed blue flowers. There is power and richness at the deep inner core of this wine. It will unfold and become softer with time (perhaps five years or more). 

ABV = 13.5%. 

£36.90

Bertani Catullo Valpolicella Ripasso Classico Superiore 2016 (1x75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2020 edition's panel tasting of Valpolicella Ripassos (see blue link below).

Bertani Catullo Valpolicella Ripasso Classico Superiore 2016 - May 2020 Decanter review

We have created a 3-minute video tasting of this Ripasso.

In 1957, the Bertani family bought the Tenuta Novare, a unique place in the heart of the Valpolicella Classica area. The estate is situated in a green hollow, in a sort of natural amphitheatre, where the vineyards alternate with woods and lush nature. It is an extraordinary land where constant water is guaranteed by 7 natural springs. Amarone Bertani wouldn’t be the authentic and distinctive wine we know today, if this unique place didn’t exist.

Tenuta Novare has a continuous and unusual alternation of soils: clay at the bottom of the valley, calcareous soils rich in iron and manganese and soils rich in basalt, ideal for producing grapes destined to making great red wines.

The mild climate, as shown by the presence of cypresses and olive trees, defines this welcoming and noble profile of Valpolicella.

From this same site, the Catullo Ripasso is produced, an elegant, balanced and harmonious wine with a classic style made with the second fermentation ripasso technique.

70% Corvina Veronese, 20% Corvinone, 10% Rondinella.

For this wine, see the blue link below for the excellent fiche technique/technical note from the winemakers themselves.

Bertani Catullo Valpolicella Ripasso Classico Superiore 2016 - fiche technique

This is a wine of medium body, with gentle spicy notes of vanilla and chocolate and the typical notes of cherry, black cherry and white pepper. On the palate, freshness and drinkability (typical of Valpolicella) combine with a silky tannic structure and an intense aromatic persistence, more typical of Amarone. Fresh, soft and sapid finish.

Exel note: it has a markedly lower residual sugar level than many ripassos.

ABV = 13.0%.

£34.40

Caggiano Taurasi Vigna Macchia dei Gotti DOCG 2015 (1x75cl)

Awarded Tre Bicchieri - 2020 by Gambero Rosso.

The 2013 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below) ....

Caggiano Taurasi Vigna Macchia dei Gotti 2013 - Feb 2018 Decanter review

... and awarded 93 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Aglianico (see blue link below).

Caggiano Vigna Macchia dei Gotti Taurasi 2013 - Feb 2018 Decanter review

The estate was established in 1990 by Antonio Caggiano with the help of Professor Luigi Moio, who is one of the major experts on Aglianico. Antonio is also a professional and very talented photographer. Antonio used to have a building enterprise and he decided to build a cellar, in 1990, that was supposed to amaze. The cellar, which is hewn in rock and built underground, is really amazing and was completed in 1995. In the meantime vineyards from the finest crus were bought and plots of land were purchased and planted with selected clones of Aglianico. The new part of the cellar with very modern equipment was designed by Pino and Lorella, both architects and son and daughter of Antonio, and was completed in 2008. Pino, who has a real passion for wine, is now at the helm with the support of Antonio.

The estate could potentially produce one million bottles/year, but Antonio and Pino have chosen to keep production at 150,000-160,000 bottles/year. The total vineyard extension is 26 hectares, 23 hectares of Aglianico and 3 hectares of Fiano. The vineyards of Aglianico are all in Contrada Sala. The zone of Contrada Sala is airy, the altitude is 350-450 meters above sea level. The exposure is south-west. The great Aglianico grape finds ideal conditions here. The Fiano vineyards are in Lapio. Vineyards of Greco (located in Tufo) and vineyards of Falanghina (in the area of Benevento) are contracted. Disease and pest control is carried out following a programme of the Campania region for the respect of the environment and for the care of vines. 

For this flagship Taurasi, fermentation is temperature-controlled, in stainless steel.

Intense maceration with the skins and alcoholic fermentation at 28 deg C for 20-25 days in steel. Malolactic fermentation in barriques. The wine matures in French oak (Troncais, Centre and Vosges) barriques for 18 months. Finishing in the bottle for another 18 months.

100% Aglianico.

This is an intense and complex wine with aromas of red berry fruits on the nose and hints of vanilla and licorice appear on the palate along with wild strawberries and cranberries.

ABV = 14.5%

£31.35

Cantina Mesa Buio Buio Riserva Isola dei Nuraghi Carignano del Sulcis 2016 (1x75cl)

** WE HAVE JUST SECURED A BLOCK DIRECTLY FROM CANTINA MESA - NOW IN STOCK! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their May 2020 edition article on Sulcis and Sardinia (see blue link below).

Cantina Mesa Buio Buio Riserva (Isola Dei Nuraghi), Carignano Del Sulcis 2016 - May 2020 Decanter review

This is one of the most exciting wineries to come out of Sardinia in two decades. It is the brainchild of Gavino Sanna, a Sardinian who has lived in Milan for the past 50 years, where he built up one of Italy's most successful advertising agencies. On a whim, he decided to sell the agency and seek new challenges. One of these challenges was the creation of a winery in Sulcis in southwestern Sardinia. As might be expected from someone with Sanna's background, the labels are striking. He has also ensured that the contents are equally striking. Stefano Cova, a young winemaker from Trentino, took over with the 2008 vintage, improving on an already high level of quality.

The grapes are grown in the Sulcis area on the south-western tip of Sardinia. The climate here is Mediterranean with low rainfall that usually falls almost entirely in autumn and winter. It is characterised by frequent north-westerly winds, high temperatures in spring and summer, a mild autumn and winters which vary from dry and cold through to relatively mild. Soils are naturally sandy and chalky-clay, sub-alkaline, medium textured with a rocky, schistous character. Moderate nutrient levels and good levels of minerals add a distinctive character to the resulting wines. The vines are espalier trained and spur-cordon pruned.

The grapes were hand-picked then vinified with maceration on the skins at 26-28°C for 10-12 days. Upon completion of malolactic fermentation, the wine spent a minimum of 10 months in second- and third-use barriques, followed by at least four months in bottle.

100% Carignan(o).

Deep ruby red in colour. The nose offers a complex mix of balsamic notes of red berry fruit and blossoms, together with hints of spices and oak. The palate is rich and full, revealing excellent balance with an appealingly silky texture and long, lingering finish.

ABV = 14.0%. 

£28.15

Carpineto Dogajolo Toscana Rosso 2017

Awarded 89 points and Recommended status by Decanter (www.decanter.com) in their May 2020 edition review of Best High Street Italian Reds (see blue link below).

Carpineto Dogajolo Toscana Rosso 2017 - May 2020 Decanter review

Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farms 500 hectares of land spread over four estates among Tuscany's most prestigious appellations. The original aim of the producers – to make modern, world-class red wine from the Chianti Classico appellation, has been admirably fulfilled. The Farnito and Dogajolo wines demonstrate the winery’s pioneering approach to making wines from international varieties in Tuscany. Formerly IWSC Italian Wine Producer of the Year, Carpineto was the also the first ever Italian winery to be awarded the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree.

This was a unique vintage due to the severe drought that affected the vineyards, which resulted significantly reduced yields and a limited production. The wines show excellent concentration of ripe fruit flavours.

The vines are grown in the heart of Tuscany in sand, clay and limestone soils.

Whole bunches were carefully selected at harvest. The grape varieties were vinified separately, as they reached maturity at different times. Fermentation took place in stainless steel vats at 25°C, followed by 15 to 20 days maceration with frequent aerations, pump overs and punch-downs of the cap for optimal polyphenol extraction. Towards the end of fermentation they were blended and placed in small wooden casks where they slowly completed alcoholic and malolactic fermentation.

Sangiovese 70%, Cabernet Sauvignon 20% and other varieties 10%.

Modern Tuscan style displaying red cherry flavours with a rich mouthfeel, smooth and juicy. An innovative baby Super-Tuscan, Dogajolo combines the power and deep flavours of a young wine, with the elegance and balance from the oak ageing. Full bodied, yet soft on the palate with fruity cherry notes interlaced with coffee, vanilla and spice, this is complex and well-developed. 

ABV = 13.0%.

£11.50

Cenatiempo Per e Palummo Ischia DOC 2018 (1x75cl)

As Cenatiempo will tell you, Ischia wine is mountain wine. The vineyards all over the island are influenced by the close proximity to the Tyrrhenian Sea (off the West Coast of Italy, not far from Naples) but also from their elevation – their grapes are grown up to elevations of 600 meters. The winery is run by Pasquale Cenatiempo and his partner, Federica Predoni. They make compelling, focused, mineral-driven wines from the island’s indigenous varieties on the volcanic slopes of Ischia. 

Ischia is situated just off the coast of Naples. Here the soil is volcanic. In fact, the island was formed by a volcano which last erupted in 1302. The winery was founded in 1945 by Pasquale’s father Francesco, who, like Pasquale today, made wine from his own grapes as well as from some of his friends and neighbors throughout the island. Not much has changed over the last 70 years. 

Sites located on different sides of the island of Ischia at elevations ranging from 50-450 m ASL with diverse exposures.

Vines are guyot, sapling, and spur-pruned cordon trained: All grapes are hand-harvested in October.

Grapes are macerated for 4-6 days and fermented in stainless steel tank under temperature control using indeginous yeasts, with minimal use of sulphites and minimal intervention.

Aged 4 months on the lees in concrete and stainless steel followed by 1 month bottle ageing in the cellar prior to release.

100% Per e' Palummo.

Ruby colour, very bright. On the nose a mix of red fruit, strawberry and red berries with hints of violets and spices. On the palate it is dry and clean with a refreshing and pleasant character.

ABV = 13.0%.

£16.00

Conterno Fantino Barolo Vigna del Gris 2010 (1x 75cl)

"The 2010 Barolo Vigna del Gris is beautiful, layered and expressive. Sweet tobacco, mint, licorice, crushed flowers and plums meld together in a supple, gracious wine for the year. Sweet rose petals and mint add an attractive upper register of trademark aromatics and perfume as the wine opens up in the glass. The 2010 remains dense and compact, but it is impossible to miss that the tannins here are more refined than has typically been the case with the Gris in the past, which is probably the result of vines getting older. The 2010 needs time to unwind, but it is quite pretty and full of potential. Conterno-Fantino gave the 2010 a year in 100% new French oak, followed by a year in a combination of equal parts barrique and cask".   94 points, Vinous

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"There’s a hard outer shell to this monolithic red, with an inner core of sweet cherry, raspberry, cinnamon, mint, flowers and mineral. Layered and persistent, with fine intensity marking the long aftertaste. Shows excellent balance and potential. Best from 2018 through 2036".   93 points Wine Spectator

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"The 2010 Barolo Vigna del Gris comes from 30-year-old vines and southeast exposures (not far from where the legendary Monfortino wine is made). A vein of sandy soil in the vineyard makes for special conditions that favor delicate aromas of blue flower, forest fruit, ash and brimstone. In essence, this is a sharply focused and linear expression that leaves a direct and long-lasting impact in the mouth. Drink: 2017-2028".    93 points, Robert Parker's Wine Advocate

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The Conterno Fantino winery was founded in 1982 by Claudio Conterno and Guido Fantino. Today, they cultivate 27 hectares of vines and produce about 140,000 bottles per year, split into the 4 varietals of Nebbiolo, Barbera, Dolcetto and Chardonnay. Through the years, the two founders were joined by Alda, Fabio and Elisa Fantino in various roles. Soon, Noemi and Matteo will join them. In all, during peak times, the winery employs just 10 people. Environmental sustainability, preserving biodiversity, respect of the land and its heritage are the guiding principles in the vineyards, which are organically cultivated (as certified by CCPB).

Conterno Fantino styles its wines in reflecting their own identity: from painstaking manual selection of fruit to harvest by hand using small crates to preserving the aromas of the vineyard with spontaneous fermentation from indigenous yeasts (no commercial yeast is used); from the careful use of wood for the ageing of the wines to the minimal use of sulphites and the bottle ageing.

For this wine, see the blue link below for the fiche technique/technical note from the winemakers themselves.

Conterno Fantino Barolo Vigna Del Gris 2010 - fiche technique

100% Nebbiolo.

Very deep color, ruby to garnet, rich, fruity and persistent bouquet of rose petals, brushwood and berries – particularly blackberries; full-bodied, luscious, round and mellow, with an ideal balance of acidity and tannins.

ABV = 14.0%.

£65.25

Dea del Mare Montepulciano d'Abbruzzo 2018 (1x75cl)

Montepulciano grown on the rugged slopes of the Abruzzo hills gives a deep, rich style of wine. The bouquet and palate are both rich in blackberry flavours, with hints of spice. 

Montepulciano 100%.

ABV = 12.50%.

£7.75

Fatalone Primitivo Gioia Del Colle Riserva Speciale 2017 (1x75cl)

Fatalone are a small, historic, family winery. In the late 19th Century, ancestor Petrera Nicola decided to build his home within the winery and chose the hill called Spinomarino, for its lofty, well-aired and sunny position, among the best in the entire area of Gaudella (south-eastern area of Gioia del Colle) to grow Primitivo grapes. Fatalone's tradition of artisan vine-dressers can be traced back to that time. The land was cleared, with the trees replanted in another area of the property, and cisterns were dug out to ensure an adequate water supply. The excavated stones were used to build the ancient farm or Masseria. A triangle, carved on the highest stone of the building and used as a symbol for the winery, defines the farm as the oldest historical building in the countryside and as a cartographic point of reference. Nicola Petrera’s passion for Primitivo grapes has been handed down from father to son along with the following words: “Who loves and respects Nature, loves God and himself”.

In 1988, inside the small cellar dug out within the rocks, the first bottle of Primitivo DOC Gioia del Colle marked Fatalone (vintage 1987) was born. The brand name of the wine originated with Filippo Petrera (2nd generation), Nicola’s son, who was, in his time, nicknamed Il Fatalone. It quickly caught on becoming the family nickname. Fatalone translates literally into “Lady Killer” or “one who can boast to be an irresistible seducer of women” much like the legendary Don Juan. Filippo Petrera lived until the age of 98, metaphorically speaking between Bacchus and Venus, having breakfast every morning till his last day with half a litre of Primitivo and half a litre of fresh milk.

In 1987, Fatalone were the first winery to produce and bottle the Gioia del Colle DOC. Primitivo as a single varietal wine. Their winery, with its strict family management, has always practiced organic farming; since 2000, they have been Certified Organic by the Institute for Ecology and Ethics Certification (ICEA).

For this wine, there is spontaneous fermentation of the must in contact with the skin for 240-300 hours at controlled temperature and just with autochthonous yeasts. Open-cycle process with frequent pumping of the must over the pomace. Natural malolactic fermentation. No addition of sulphites during the whole vinification process.  Only after the end of the malolactic, re-integration of the sulphites lost during the vinification steps to restore the initial natural value.

This wine spends 12 months in stainless steel tanks, 12 months in Slavonic oak 750-liter-casks with the application of music therapy to optimize the spontaneous microxigenation process and improve the fining of the wine, 6 months in bottle.

100% Primitivo.

Ruby red intense colour with slight burgundy hues. Scent typical of very ripe fruits and slightly toasted wood and spices, with some balsamic notes. Full bodied, rich in minerality and freshness, balanced smooth taste of black sour cherry and plum tending to velvety with ripe fruity notes of blackberry and mulberry, and spices like clove and cacao. The feature that makes our natural authentic Primitivo of Gioia del Colle unique is the toasted almond aftertaste.

This wine is best when served with strong flavoured dishes like pasta with rich sauces, roasted beef, game, grilled meat as well as fish and aged cheese. The Riserva is also particularly fine with dark chocolate sweets.

ABV = 15.5%.

£16.55

Feudi di San Gregorio Serpico Irpinia DOC Aglianico 2012 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their May 2020 edition article on Aglianico (see blue link below).

Feudi di San Gregorio Serpico Taurasi 2012 - May 2020 Decanter review

One of the main protagonists in the renaissance of Southern Italian wines, Feudi di San Gregorio has carved out a reputation for making truly world-class wines in less than 30 years. The company began in the mid 1980s with the aim of safeguarding local traditions, unlocking the potential of key indigenous grapes such as Fiano, Greco, Falanghina and Aglianico.

The Aglianico grapes are produced in a historic vineyard named "Dal Re". This historic region of the Appennine countryside is known as Irpinia and it has a unique terroir and climate in which vineyards coexist with fruit trees, olives and aromatic herbs. The winds here divert a beneficial rainfall which creates a microclimate in Irpinia that differs from Campania, the winters though brief are snowy and cold and the summers can be wet and prolonged. The soils are uniquely volcanic, sandstone and marl. Each vineyard is closely monitored with a meteorological station, and the technologies of the new state-of-the-art wine cellar ensures that each vintage comes as close to perfection as possible.

Fermentation and maceration took place in stainless steel tanksand lasted for approximately three to four weeks. The wine was matured for a minimum of 12 months in medium-toasted French barriques and barrels of 50hl. The wine was then aged for a minimum of 12 months in bottle, prior to release.

Aglianico 100%.

A complex wine bursting with cherry jam, sweet spices, liquorice, coffee and cocoa notes balanced with a beautiful spicy, minerality. A well structured wine with great length.

Excellent with roasted red meats, the finest poultry, game and aged cheese.

This wine is suitable for vegetarians and vegans.

ABV = 14.0%.

£40.10

Francesco Candido La Carta Salice Salentino Riserva 2016 (1x75cl)

An Exel Wines Perth shop favourite!!

Alessandro Candido’s range is perhaps the most diverse and innovative to be found in Puglia, yet the wines continue to offer unbeatable value-for-money. The climate is Mediterranean with low rainfall, and ripening takes place slowly due to the striking contrast between day and night-time temperatures, resulting in a strong development of aromas, richness and concentration. This historic, family-owned property continues to amaze under the guiding hand of one of Italy’s top winemakers, Donato Lanati.

The must is fermented on the skins at a controlled temperature for about five days. After alcoholic and malolactic fermentation have taken place in stainless steel tanks, the wine is matured in large oak casks.

For this wine, see the blue link below for the excellent fiche technique/technical note from the winemakers themselves.

Francesco Candido La Carta Salice Salentino Riserva 2016 - fiche technique

95% Negroamaro, 5% Malvasia Nera.

This wine is a delightful ruby colour which develops hints of orange on the rim with maturity. The nose has an ethereal bouquet and distinctive aromas of cocoa and leather. On the palate, it has a pleasant enveloping structure with the typical rich and warm black fruit notes well combined with the typical French oak aromas.

ABV = 13.5%.

£11.90

Frescobaldi Tenuta Perano Chianti Classico Riserva 2016 (1x75cl)

** BACK IN STOCK! **

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their May 2020 edition panel tasting of top-end Chianti Classico (see blue link below).

 

Frescobaldi Tenuta Perano Chianti Classico Riserva 2016 - May 2020 Decanter review

Don't miss our other Outstanding from this panel review

For a short (if rather amateurishly-filmed) tasting note of both wines from that review, click here.

Tenuta Perano is an immaculate estate located in Gaiole, in the heart of the Chianti Classico region and is the latest addition to the collection of estates owned by the Frescobaldi family. It covers 250 hectares, of which 52 are planted with vines. The vineyard is planted on steep slopes and is situated on a natural amphitheatre profile, which captures and amplifies the sunlight onto the vines. This unique setting combines elevation, exposure and a natural topography to produce wines with intensely fruit driven aromas and a great tannic structure, which are enveloped in elegance. Gambero Rosso awarded Frescobaldi with the prestigious ‘Tre Bicchieri Winery of the Year Award 2020’, in recognition of its uncompromising commitment to quality and innovation.

The grapes are grown on the steep hillsides of Gaiole with a gradient of 15 to 20 degrees, up to 500 metres above sea level. The vines are planted with a southern exposure, in an amphitheatre shaped vineyard which helps to maximise the exposure to the sun and concentrates the heat onto the vines. The topography and altitude help to keep the vines ventilated with the Tramontana wind which blows from the north during the night, and daytime breezes approaching from the south. The climate provides warm, dry summers with marked temperature differences in September, which helps to extend the ripening period and concentrate the fruit flavours, while retaining balancing acidity. The soil is notable for its rich stone content and is free draining.

The 2016 winter was characterised by high rainfall combined with intense frosts and snow. Budding took place in the second half of April. Mild spring temperatures favoured the vine’s development and flowering took place during the first week of June. The hot, sunny, breezy summer days created the best possible opportunity for photosynthesis. Véraison took place in August, a period during which two beneficial rains occurred, allowing the grapes to achieve perfect ripeness and succulence. 2016 produced wines with intense aromas and good structure.

The grapes were harvested at optimum maturity and were vinified maintaining the maximum The hand-harvested grapes were picked at optimum maturity and carefully selected. Fermentation took place in temperature controlled stainless steel vats with frequent pigeage (or cap punch-downs, much favoured in Burgundy) allow for the desired levels of polyphenolic extraction, determining typicity in the colour and structure of this Chianti Classico Riserva. Prolonged maturation for 24 months in 20 to 80 hectolitre casks contributed to the structural intensity of this wine. Further bottle ageing took place, prior to release.

Sangiovese 95%, Merlot 5%.

A complex expression of the Sangiovese grape, delivering floral aromatics dominated by violet and rosehip underpinned by blackcurrant and blueberry fruit. Spicy highlights of black pepper, nutmeg and cocoa powder give way to an elegant balsamic sensation. Fresh and rich on the palate, with dense tannins and hints of fine tobacco and leather, this is long and harmonious.

ABV = 14.5%.

£29.80
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