Tasting Notes: The Castello di Stefanago Orangiosauro is a skin-contact 'orange' wine from 30 year old vines planted to .86 hectares of clay, sand and silty soils. The grapes are hand-harvested and spend nine weeks macerating... Read More
Tasting Notes: The Daniele Ricci Il Giallo di Costa comes from the estates oldest Timorasso vines, planted in 1986 at the top of a steep hill. The wine sees 90 days of submerged cap maceration, giving it an orange hue and imbibing... Read More
Tasting Notes: The Daniele Ricci San Leto Timorasso comes from vines that were planted in 1989 and 1992. San Leto also undergoes three days of maceration without any pump-overs so not to extract any bitterness or less noble elements... Read More
Tasting Notes: The Franco Terpin Quinto Quarto Bianco Sivi (Sivi is a local term for Pinot Grigio) is from a single vineyard in Monte Calvario and is planted on a soil locally called “Ponka”, clay-filled marl which... Read More
Tasting Notes: With her Jungimmune Bianco, winemaker Sonia Gambino has crafted one of Etna’s most unique field blends. This is a selection of old Grecanico Dorato, Minnella, Albanella and Moscatella vines, all sourced from... Read More
Tasting Notes: With her Jungimmune Bianco, winemaker Sonia Gambino has crafted one of Etna’s most unique field blends. This is a selection of old Grecanico Dorato, Minnella, Albanella and Moscatella vines, all sourced from... Read More
Tasting notes: Il Dissidente is produced entirely of Pignoletto or (Grechetto Gentile) and macerated on the skins for 4 to 6 months in oak tonneaux followed by 6 months in concrete tanks and 1 year in bottle. The results are a... Read More
Tasting Notes: On the nose it is fine and intense, aromatic with fruity and floral notes accompanied by toasted and spicy nuances that slowly reveal themselves in the glass. We find hints of dried apricot, yellow plum, citrus... Read More
Tasting Notes: This skin-contact 'orange' wine is from old vine Trebbiano Spoletino. It spends 35 days on its skins after pressing, followed by 210 additional days on the gross lees, resulting in a deep amber color, tannic... Read More
