Muncagota is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

Pora is located in a warm and fertile site on a beautiful hillside with west and south exposures nearer to the valley floor. The resulting style is generous with ripe velvety tannins and a certain smoothness.

We have secured small volumes of this age worthy, complex Barbaresco, which comes from the Pora Vineyard, one of nine single vineyard cru Barbarescos made only the best vintages by Produttori del Barbaresco. This wine is full bodied, bone dry and super concentrated with earthy, mushroom aromas tempered by rose petals and delicate red floral aromas. It's produced by one of Italy's and the world's highest quality minded wine cooperatives, which has 51 members who collectively own approximately 100 of the nearly 700 hectares in this appellation in Piemonte, north west Italy.

This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

Rio Sordo is famous for its noble rusticity and silky quality in the mouth thanks to lower calcium levels in the soils of this vineyard. The wine develops gamey mushroom qualities over time that scream out for it to be served with a decent roast beast.

Rio Sordo is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme.

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release.

Made in the Valpolicella Classica region from a blend opf the traditional Veronese grapes: Corvina, Rondinella and Molinara. 

Medium intensity cherry red in the glass this opens with an intense bouquet of ripe cherry aromas. The palate is fresh with good acidity and soft and silky tannins. Cherries and red fruits are the dominant flavour bolstered by hints of oak.

Food pairing - Typically versatile and good throughout the meal; excellent with soups, pasta and risotto. Enhances both simple food and more complicated dishes based on red meat and moderately aged cheeses.

100% Freisa from hillside sites of Helvetian soils with clayey sediments, blue marl and tuff at around 300 metres.

Traditional fermentation with skin contact and natural yeasts for approximately 8 days in stainless steel tanks prior to aging for six months in stainless steel and six months in Slavonian oak barrels - subsequent refinement in bottle

An intense ruby red colour with intense spicy aroma and flavours (red cherry, black cherry, raspberry, grilled red plum, violet, rose, and cocoa bean) with good body and tannins.

Commercial description

"Grapes are dried in temperature and humidity controlled warehouses in hillside locations till December. Fermentation for about 20 days on the skins with constant pumping over. Oak wood aging for 18 months and in bottle for 6 months.

Casalforte Amarone della Valpolicella is a full-bodied red wine with a garnet red shade. Its complex bouquet recalls cherry jam, ripe black cherries and spicy notes of vanilla and licorice. On the palate it is juicy, well-structured with a fresh and fruity finish. It pairs perfectly with rich pasta dishes, game and grilled or stewed red meats as well as mature cheeses."

This wine is a rediscovery of the old tradition of using partially-dried grapes to add richness and concentration. The Barbera grapes were grown on southwest-facing slopes in the Monferrato hills, at 250-400m altitude. Soils here are clay and limestone. Following the traditional passito technique - a portion of ripe Barbera grapes (around 20%), left on the vine for nearly a month after the main harvest to sun dry, were blended with fresh Barbera grapes before fermentation. This sweetens, enriches and softens the resulting acidity.

Tasting notes

A fleshy and juicy red with aromas of sweet ripe plums and cherries. The palate shows ripe fruit-forward characters of cherry and wild plum and the ripe rounded finish is balanced by fresh bramble acidity.

Food match

A good match for roast poultry or game, or rich stews and pasta dishes.

Ruby red colour, aromas of red fruits. In the mouth it is fresh withan excellent tannic texture. Ideal for first and second courses based on meat. Destemming and pressing of the grapes, fermentation and after a part of the wine is aged for 6 months in wooden barrels.

Deep ruby red colour, with violet hues. Fruity and spicy
bouquet, whit important reminders of cinnamon and licorice. Dry
and soft on the palate, with a pleasantly tannic aftertaste

Deep ruby red color. The fragrant bouquet is dominated by
violet, cherry and blackberry. On the palate, the wine is harmonious
and dry; the soft tannins and moderate acidity contribute to the
structure of this Tuscan treasure

Varietals: Grecanico Dorato 50%, Carricante 50%

Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.