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A Sicilian white you do not expect. Slim, sapphire and mineral fragrances. Fresh and slender mouth. A wine of great body, balanced, fresh with a clean taste, with good palate persistence and good aging ability. Persistent.
Region: Sicilia.
Grapes: Catarratto bianco.
Alcohol content: 12,5%.
Aging: 6 months in steel.
Contains sulfites
Rosso Cancelli by Rabasco is a wine characterized by a slender and juicy sip produced with red grapes that come from a 40-year-old vineyard located in the Cancelli district. Aging in steel. An exciting wine that is produced without using chemistry either in the vineyard or in the cellar. Its color is ruby red, with aromas of red fruit in alcohol, in particular morello cherry and plum. In the mouth it is surprising the acidity, the minerality and the long finish rich in red fruit.
Denomination : Red wine
Grapes: Red grapes.
Alcohol content: 12,5%.
Aging: Some months in steel.
Contain sulfites
Only 600 bottles produced for this gem obtained from Ginestra, Pepella and Bianca Tenera, all autochthonous vines of the Amalfi coast. Spontaneous fermentation with only indigenous yeasts and aging in steel. Straw yellow color with intense nose of white flowers, citrus fruits and brackish notes. On the palate it is fresh, salty and persistent.
Region: Campania.
Grapes: 20% Pepella, 40% Ginestra, 40% Biancatenera.
Alcohol content: 11,5%.
Aging: Some months in steel.
Contains sulfites
Tintilia Lame del Sorbo is a red wine made from Tintilia grapes, the native grape of Molise. The grape harvest is manual, soft pressing in the cellar and spontaneous fermentation with only indigenous yeasts in steel tanks. The refinement continues in the same tanks. On the nose, fruity scents and spicy notes that bring back to the Rhone. In the mouth it is fresh, very savory and super drinkable.
Region: Molise.
Grapes: Tintilia del Molise.
Alcohol content: 14,5%.
Aging: Some months in steel.
Contains sulfites
A splendid Chianti obtained from Sangiovese grapes plus other local vines, such as Colorino del Valdarno, Canaiolo, and Ciliegiolo. The vinification is spontaneous and absolutely traditional, with a fermentation that lasts 8-10 days in steel tanks. It refines in the same tanks and is bottled in the September following the harvest. On the nose the aromas are intense with hints of violets and cherries. On the palate it is warm, dry, fresh, and slightly tannic. It is a "traditional" Chianti to be appreciated in youth, and savored with the cuisine every day
Region: Tuscany.
Grapes: 90% Sangiovese, 10% other local grapes.
Alcohol content: 13.5%.
Aging: Some months in steel.
Contains sulfites