Rosso di Montalcino, Podere del Visciolo, 2016

Located between Sant’ Angelo in Colle and Castenuovo dell’Abate, on a plateau facing Val d’Orcia and Mount Amiata. In 1950, my great grandfather Zefiro fell in love with Montalcino and acquired the rural house dating back to the 1700s and the land surrounding it, and started to plant the first vines. Today, that tradition continues to live through my wife, my daughters and myself.

Life here flows in contact with nature among Brunello vineyards and centuries-old olive groves, and all aspects of cultivation are personally managed by my family. Here is where my family and I want to live: that is why respecting the environment is so important to us and only organic agriculture is practiced.

My aim is to continue to reduce human intervention on the vines, teaching my daughters that we want to live on an environmentally sustainable farm. As such, we are transitioning to farming biodynamically.

Grape fermentation starts spontaneously thanks to indigenous yeasts that are naturally present on the skin of the grapes; it takes place in concrete tanks, and lasts for 20-30 days. The wine then rests for 2-3 years in traditional oak barrels inside our underground cellar.

VARIETAL: 100% Sangiovese

FARMING: Certified organic, biodynamic principles used

WINEMAKING: Spontaneous fermentation with native yeasts; 20-30 days in cement tanks

AGING: 10 months in wood and cement, proportions vary depending on the vintage

TASTING NOTES: Brilliant ruby red color. Aromas of wild berries, licorice, leather, with elegant spicy notes. Continued flavors of berries with a dynamic palate and extended finish.

Brizio, Brunello di Montalcino 2010

Brizio, BrunelloThis is a full body Brunello, lot of dark fruit balanced with earth and good tannins. A great expression of Brunello!

William M.

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CIRASA ORGANIC NERELLO MASCALESE 2016

SICILIA, ITALY

VARIETAL: 100% Organic Nerello Mascalese

VINEYARD: 1,000 feet altitude with brown limestone soil

FARMING PRACTICES: Organically grown. Hand harvested into 30lb boxes. No chemicals used (pesticides, fertilizers, additives, etc).

WINEMAKING: Spontaneous fermentation with native yeasts. Almost no fining. Sulfites ≤35 mg/L.

TASTING NOTES: A pale ruby red color with aromas of violet, cherry and candied fruit. In the mouth, elegant, balanced tannins with a long finish.

Come and have fun!

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Great vintage…more ripeness and acidity in 2016.

barbera Bussi Piero

The Bussi Family has been growers and winemakers for 4 generations in Calosso, surrounded by the green hills of Asti. After WW1 Agostino Bussi began to make wine out of Barbera and Nebbiolo grapes on just a small plot of land. Throughout the generations, passion and proud tradition has led the Bussi family to create honest and authentic wines.

The vineyards sits on steep mountain slopes of white calcareous, marl soils around Calosso, just one mile away from the Langhe. The winery uses environmentally friendly practices only. The vines are organically and dry farmed and harvested by hand.

Piero and Federico, father and son, maintain traditional vineyard and winemaking practices. The fermentation is in concrete tanks and is spontaneous with native yeasts. No winemaking additives are used, the sulfite levels are 50-70 mg/L and the wines are very lightly fined or filtered. All the work in the winery is done by gravity with no pumps or pipes. Federico desires to keep his father’s teachings and continue the family tradition. The total production is a bit under 3,000 cases.

VARIETAL: 100% BARBERA

WINEMAKER: Piero and Federico Bussi

GROWING CONDITIONS: Continental climate with white calcareous, marl soils. Vine ages range from 15-50 years old.

VINIFICATION: Controlled fermentation for 10-15 days. Aged in French oak for 6 months.

TASTING NOTES: Rich purple in the glass. Broad aromas of cherry and mixed berries. Round and well balanced with an elegant long finish.

FOOD PAIRINGS: Pasta, poultry, red meats, cheese and as an aperitif.

A “Ribolla” with Great minerality and finish!

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VARTIETAL: 100% Ribolla Gialla, vineyards of Codroipo (Udine), grown according to the Guyot method with 5,000 vines per hectare

VINIFICATION: Cold-maceration in the skins, soft pressing and fermentation at a controlled temperature

AGING: In contact with its lees in stainless-steel vats

TASTING NOTES: Dry, slightly acidic, light-bodied wine with floral notes of robinia and citrus

A “Refosco” with Beautiful balance and acidity!

Forchir+Refoscone

VARIETAL: 100% Refoscone, vineyards of Codroipo (Udine)

VINIFICATION: Traditional maceration 10 days in skins, fermentation at temperature of 26-28 degrees Celsius

AGING: Barrel aging autumn through summer.

TASTING NOTE: Refoscone is a wine with an attractive red color with streaks of violet. Pleasant, fragrant vinous aroma. Lean, full-bodied, slightly tannic to the palate.

Bottled unfiltered.

Forchir was founded at the beginning of the last century in Felettis di Bicinicco, making it one of the oldest winemaking estates in Friuli. Gianfranco Bianchini and Enzo Deana are determined to make quality wines with “Terroir;” a unique interaction of the vine with the environment, a condition that cannot be duplicated in other areas. The unique soil and climate allow the vines to express their full potential.

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