Location: Fumane

Grapes: Corvina - Rondinella - Molinara

Vinification: The grapes are harvested by hand, followed by partial drying or, in the case of the basic Valpolicella, direct vinification. The base wine is then subjected to the ‘ripasso’ process: it rests in contact with the Amarone pomace to absorb its aromas and structure. This is followed by extended ageing in large barrels or tonneaux for several months before bottling

Alcohol content: 15°

Location: Sovana, Maremma Toscana

Grapes: 100% Ciliegiolo

Vinification: Fermentation in steel. Matures for 18/24 months in oak barrels

Alcohol content: 14°

Location: Siena

Grapes: 100% Sangiovese

Vinification: Fermentation in the vineyard for 25 days, refinement 16 months in tonneaux, 2 months in steel and 18 months in bottle

Alcohol content: 12.5°

Location: San Casciano dei Bagni, Toscana

Grapes: 100% Sangiovese

Vinification: Macerazione di 40 giorni in anfora, affinamento in cemento

Hints: Ciliegia sotto spirito, Spezie dolci, Terra umida

Alcohol content: 13,5° | IGT

Location: Sicily

Grapes: 100% Nerello Mascalese

Vinification: It matures for 19 months in oak tonneaux of various sizes and glass containers. sensations of stones and dried berries and iron notes. On the palate it is well structured and rich in matter

Organoleptic characteristics: The pseudo-caloric sensation brings with it hints of figs and black fruits, saline notes

Alcohol content: 13°

Location: Passopisciaro

Grapes: 100% Nerello Mascalese

Vinification: Spontaneous fermentation and ageing in concrete tanks and old barrels

Alcohol content: 13°

Location: Messina

Grapes: Nerello Mascalese, Nerello Cappuccio, Nocera

Vinification: Fermentation takes place in large oak vats and partly in steel tanks. The wine is aged for around 24 months in a combination of oak barrels, concrete vats and steel tanks, followed by at least one year in the bottle

Alcohol content: 13°

Location: Dogliani

Grapes: 100% Pinot Nero

Vinification: Vinification takes place in stainless steel tanks, with the grapes left to macerate on the skins for 30 days. The wine is aged entirely in large Austrian oak barrels, and sometimes also in terracotta. Bottling takes place after approximately 12–14 months

Alcohol content: 13°

Location: La Morra - Cuneo

Grapes: 100% Nebbiolo

Vinification: Alcoholic fermentation takes place mainly in concrete tanks and partly in steel tanks. This is followed by malolactic fermentation, after which the wine is left to age for a few months before being bottled

Alcohol content: 14°

Location: La Morra - Cuneo

Grapes: 100% Nebbiolo

Vinification: Alcoholic fermentation takes place in concrete tanks, malolactic fermentation takes place in steel and concrete tanks, and the wine is aged for around 20 months in barrels. It is then left to rest for four months before being bottled

Alcohol content: 14,5°

Location: Castiglione Falletto and Monforte d’Alba

Grapes: 100% Nebbiolo

Vinification: Fermentation takes place in temperature-controlled stainless steel tanks. The wine is aged for approximately 18 months in traditional oak barrels before being bottled

Alcohol content: 14°

Location: Castiglione Falletto

Grapes: 100% Nebbiolo

Vinification: Fermentation in temperature-controlled stainless steel tanks. Maceration for approximately 20 days.Ageing for 30 to 40 months in traditional oak barrels, followed by further ageing in the cellar

Alcohol content: 14,5°

Location: Neviglio

Grapes: 100% Nebbiolo

Vinification: Spontaneous fermentation using only indigenous yeasts. Fermentation takes place in temperature-controlled stainless steel tanks. The wine is aged for 36 months, with 80% of the volume in Hungarian oak tonneaux and the remaining 20% in barriques. This is followed by a further year of ageing in the bottle

Alcohol content: 14,5°

Location: Sondrio

Grapes: 100% Nebbiolo

Vinification: Maceration in wood for 69 days, refinement in barrels for 5 months

Organoleptic characteristics: Fresh, Balanced, Wild Fruit Aromas

Alcohol content: 12,5° | DOC

Location: Sondrio

Grapes: 100% Nebbiolo

Vinification: Maceration of the marc for 15 days, 24 months in oak and chestnut barrels

Organoleptic characteristics: Fresh and slightly tannic, Berries, Violets, Wood

Alcohol content: 13,5° | DOCG

Location: Sondrio

Grapes: 100% Nebbiolo

Vinification: Maceration of the grape marc for 40 days, 48 ​​months in chestnut barrels and then 12 months in cement

Hints: Cherry, Plum, Nutmeg, Hazelnut

Alcohol content: 13° | DOCG

Location: Castel Masegra-Sondrio

Grapes: 100% Nebbiolo

Vinification: Fermented and aged in stainless steel for at least 12 months. Aged for at least 6 months in oak barrels, followed by at least 12 months of bottle ageing

Alcohol content: 12,5°

Location: Mountain of Valtellina-Sondrio

Grapes: 100% Nebbiolo

Vinification: Fermented in stainless steel tanks with selected yeasts, then aged for at least 12 months in barrels.Aged for at least 24 months in the bottle

Alcohol content: 13°

Location: Oslavia- Gorizia

Grapes: 100% Pignolo

Vinification: The grapes ferment with a long maceration in underground Georgian amphorae, using indigenous yeasts and without temperature control. After racking and pressing, the wine is aged in oak barrels for four years. It is bottled without fining or filtration. It is released for sale after a further 11 years of ageing

Alcohol content: 15°

Location: Campogalliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Bottle-fermented, hand-picked grapes

Organoleptic characteristics: Cherry Colour, Marasca, Wild Strawberry, Acid and Mineral

Alcohol content: 12° | DOP

Località: Campogaliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel and cement, refermented in the bottle

Hints: Wild strawberry, floral, minerality

Alcohol content: 12,5° | DOP

Località: Sorbara, Modena

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel vats. This is followed by a second fermentation in the bottle and ageing on the lees

Alcohol content: 11,5°

Località: Sorbara, Modena

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel vats. After ageing for at least nine months in the vats, the wine is bottled. The wine undergoes a second fermentation in the bottle. Aged on the lees for at least 70 months

Alcohol content: 13°

Location: Aquila

Grapes: 100% Montepulciano

Vinification: Spontaneous fermentation, 6 months maturation in steel

Organoleptic characteristics: Fresh, Mineral, Pomegranate, Wild Roses

Alcohol content: 14°

Location: Aquila

Grapes: 100% Montepulciano

Vinification: Spontaneous fermentation, 6 months maturation in steel

Organoleptic characteristics: Fresh, mineral, with hints of Pomegranate, Wild Roses

Alcohol content: 14°

Location: Torano Nuovo

Grapes: 100% Montepulciano

Vinification: Spontaneous fermentation in vitrified concrete tanks without pumping over. Aged on the fine lees in the same tanks for 2 years

Alcohol content: 13,5°

Location: Rioja, Spagna

Grapes: 100% Tempranillo

Vinification: Fermentation in open vats, aged for 12 months in French oak barrels

Alcohol content: 14°

Location: Azzorre

Grapes: Antichi vigneti misti

Vinification: Vinifies naturally after 24 hours, with fermentation in steel

Organoleptic characteristics: Spicy, fresh, salty and elegant. Dark ruby ​​color

Alcohol content: 12°

Location: Jura, Francia

Grapes: 100% Trousseau

Vinification: Spontaneous fermentation and over 12 months of aging in used wood

Alcohol content: 13°

Location: Loira, Francia

Grapes: 100% Cabernet Franc

Vinification: Whole grapes are macerated for 15 days fermentation in steel, then the wine is aged for 10 months in old oak barrels

Alcohol content: 13°

Location: Jura, Francia

Grapes: Poulsard

Vinification: Spontaneous fermentation. Aged in small used wood barrels for 3 months and 9 months in steel

Alcohol content: 12,5°

Location: Beaujolais

Grapes: Gamay

Vinification: Traditional Beaujolais carbonic maceration for 10–20 days, followed by spontaneous fermentation in stainless steel tanks. Aged in used oak barrels for 9 months

Alcohol content: 15°

Location: Couchey - Côte de Nuits, Burgundy

Grapes: Pinot Noir

Vinification: Fermented using 60% whole bunches in oak barrels. Aged for 18 months in oak barrels

Alcohol content: 12,5°

Location: Hautes-Côtes, Borgogna

Grapes: Pinot Noir

Vinification: Fermented in stainless steel. Aged in 350-litre barrels without the use of new oak

Alcohol content: 13,5°

Location: Côte de Nuits, Borgogna

Grapes: Pinot Noir

Vinification: 50% of the grapes are fermented whole. Aged for 20 months in oak barrels, 40% of which are new

Alcohol content: 14°

Location: Beaujolais

Grapes: Gamay

Vinification: 40% whole-bunch fermentation; fermented for three weeks in open vats with gentle extraction. Aged for 15 months in barrels that have previously held different vintages

Alcohol content: 14°

Location: Marsannay – Cote de Nuits, Borgogna

Grapes: Pinot Noir

Vinification: Spontaneous fermentation using whole bunches. Aged in barriques for at least two years

Alcohol content: 12,5°

Location: Pommard, Côte-d'Or, Borgogna

Grapes: Pinot Noir

Vinification: Fermented for one month at low temperatures, with frequent bâtonnage and pumping over, followed by carbonic maceration; aged in oak barrels and then left to rest for 18–21 months before bottling

Alcohol content: 13,5°

Location: Pommard, Côte-d'Or, Borgogna

Grapes: Pinot Noir

Vinification: Fermentazione in acciaio a temperature controllat ; maturazione in fusti di rovere e poi riposare fino all’imbottigliamento

Alcohol content: 13°