Valpolicella Ca' Fiui 2017

Typical of Collio, the ribolla gialla grape variety - here complemented by chardonnay - comes from the Slatnik, a renowned terroir in Oslavia (Gorizia), on marl rich in minerals ("ponca"). It is macerated for 2 weeks in 240 liter Cretan amphorae.

Greghetto - a variety of Tuscan Sangiovese - makes up 95% of the wine, along with a variety of other regional grapes (cannaiolo, colorino, ciliegiolo...).

Nerello Mascalese, with 15% Nerello Cappuccio and other autochthonous grapes, vinified and aged in stainless steel tanks, reveals itself in a frank and expressive red, a perfect image of the wines of Etna.

Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.

Made from old Procanico vines, grapes are destemmed then macerate for 1 month in amphora. Aged 1 year in amphora, then 2 years in small wooden vats.

In Lazio, the village of Gradoli is famous for its Aleatico, a red grape variety of the Muscat family which develops a delicious range of aromas: the choice of the passerillage of the grapes concentrates and amplifies their richness superbly.

Nerello Mascalese from the Campo Re "contrada", a north-facing vineyard that sits at 730m altitude. Destemmed then macerated for 50 days, and matured for 18 months in vats before bottling.

A unique terroir, located in the Chiusa Spagnolo area, a kind of volcanic rock amphitheater in the "contrada" Zottorinoto, with old vines of nerello mascalese frank of foot (planted around 1925).