Color: sumptuously intense red, with a ruby ​​reflex tending towards garnet, following the natural and necessary evolution in the bottle; Bouquet: intense and persistent of red berried fruits, ample and complex bouquet, spicy hints of licorice and cocoa; Taste: moderately tannic in youth, it becomes soft and velvety in evolution, a wine of great personality and longevity.

Serve:
Recommend pairing with regional dishes such as fusilli with meat sauce and Spilinga nduja sprinkled with smoked ricotta and chilli pepper.

Color: deep ruby ​​red tending to garnet, following the natural and necessary evolution in the bottle. Bouquet: intense and persistent of red berried fruits, spicy hints of tobacco and vanilla, due to the judicious passage in oak barrels. Taste: velvety, full-bodied, with great personality, soft, rightly tannic, an elegant but decisive wine.

Vinification:
It is a meditation wine, excellent when paired with meats cooked in casseroles for a long time such as stewed boar, excellent with aged Crotone pecorino.

Color: it is a ruby ​​red wine of sumptuous intensity, the reflections are garnet, due to the natural evolution in the bottle. Bouquet: the nose is complex, intense and persistent, clear red berried fruits, spicy hints of tobacco and vanilla, due to the judicious passage in barrique. Taste: in the mouth it is fine but decisive, warm, full-bodied, with great structure, soft and elegant, rightly tannic, velvety in evolution.

Serve:
Versatile in food pairings, recommended with succulent and fatty meat dishes, elaborate first courses, sausages and local cured meats. The elegance and sumptuousness of this wine can also be paired with aged cheese or dark bitter chocolate at the end of a meal.

F​​ull, enveloping roundness, tannins gives it strength and character. Serving temperature: 18° C, medium sized goblet. Perfect with white and red meats, grilled or roasted​

Tempranillo, Garnacha and Syrah. Aged for 22 months in American oak barrels, (the first nine months in new oak and the rest in five-year Bordeaux barrels), followed by 18 months of aging in the bottle. Deep ruby red color, with garnet nuances. Aromas of ripe fruit, with salty notes. In well-balanced palate, with body and ripe tannins. In soft mouth and long finish.

100% Tempranillo Aging the wine in American oak barrels for a period of 8 months to move to the subsequent bottling. Cherry-colored wine with violet edges. Aromas of ripe fruits, pleasant, with creamy nuances and good wood and hints of vanilla. In the mouth it is smooth with popping fruity touches and tasty tannins resulting from its aging in oak barrels.

- Cherry red with hints of ruby. - Aromas of red fruits, liquorice and balsamic. Accompanied by subtle oak aging notes of vanilla and coconut. - Balanced and well-integrated acidity, intense primary flavors of red fruit, balsamic and spicy notes, soft tannins and subtle toasted notes.

Vinification:
The grapes come from selected vineyards with an average age of 20 years. The roots of the wine have grown deep in the calcareous clay soil, which allows slow maturation and conceives persistence and depth. Fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. Subsequently, it is aged in barrels for 12 months. Although Rioja Santiago wine is totally suitable for a long ageing, it is already in its optimal conditions for consumption. By reducing the aging in semi-new American oak barrels, the primary fruity aromas take on greater prominence. The result of the reduction in tannin infusion is a smoother, easier-to-drink wine.

Serve:
Ideal to accompany poultry, grilled meat, vegetables, pasta, and soft cheeses, such as Queso de Dehesa.

- Intense color depth, cherry to ruby red. - Initial aromas of ripe wild berries, balsamic and subtle notes of toast, cedar and rosewood. - On the palate concentrated, harmonic, distinctive but well integrated acidity. Structured, full-bodied, veined and long-lasting.

Vinification:
Temperature-controlled fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. Aging takes place for 24 months in French and American barrels.

Serve:
Ideal to accompany steak, sirloin, lamb, pork and game. Cured cheese, for example, Mahón-Menorca, Manchego (Castilla la Mancha)

Marqués de la Concordia Crianza can be considered the most gastronomic version of Rioja Santiago, ideally sold by the glass and for pairing in shops. It is appreciated by consumers who prefer a wine with a solid aging. However, the general style is characterized by being fruity and is recognized as a modern Rioja.

Vinification:
100% Tempranillo Fermentation takes place in stainless steel tanks at a maximum temperature of 26º C. The wine is aged in new French and American oak barrels (225 L) for twelve months to integrate and round out the already velvety tannins.

Serve:
Ideal to accompany hearty stews, entrecote, steaks, veal, lamb and pork. Cured cheeses such as Hacienda Zorita sheep cheese (Salamanca), and Iberian Ham.

Tasting notes: this wine has a brilliant violet red color. The bouquet is lively intense filled with notes of juicy plum and ripe dark fruits aromas, finishing with heady oaky scent. It reveals a delicious vinous taste, typical of this emerging autochthonous grape variety. Rich and intense to the palate, this wine shows Apulia terroir at its best with its warm and mellow taste.

Vinification:
Grape variety: Susumaniello Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 15% vol. Harvest: September Aging: french oak barrels and stainless steel tanks.

Serve:
Service Temperature: 18° Food pairing: it pairs well with first dishes rich in sauces, half- seasoned cheeses and charcuterie. This generous wine goes well also with pork and wild fowl.

Tasting notes: this wine has a typical deep ruby red color, almost impenetrable. The charming scent of ripe blackberries and raspberries introduces an intriguing and complex taste filled with delicious notes of underbrush, leather and sweet spices. A fascinating wine, lingering on the palate.

Vinification:
Grape variety: Nero di Troia Production area: Apulia Soil: clay-loam, medium limestone Alcohol: 14% vol. Harvest: end of September Aging: big Slavonian oak barrels and stainless steel tanks

Serve:
Service Temperature: 18° Food pairing: ideal with game, stew, roasted vegetables and first dishes rich in sauce from Apulia tradition.

Tasting notes: this wine has a deep red color with purple hues. It releases a fragrant scent of ripe red fruits with notes of vanilla, toasted tobacco and hints of spice. Harmonic and silky to the palate, it reveals a charming aromatic complexity enhanced by velvety tannins and a typical aftertaste of Mediterranean herbs.

Vinification:
Grape variety: Negroamaro Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 14% vol. Harvest: September Aging: big Slavonian oak barrels and stainless steel tanks.

Serve:
Service Temperature: 18° Food pairing: it pairs well with rare red meat and BBQ. Ideal with first courses rich in sauces and aged cheeses, even spicy ones.

Tasting notes: this wine has a lively coral pink color. The scent it’s intense and fruity filled with notes of raspberry, currant and strawberry hints, which are followed by a soft and delicate taste. Delicious, refreshing and very persistent to the palate.

Vinification:
Grape variety: Negroamaro Production area: Salento – Apulia Alcohol: 13% vol. Soil: clay-loam, medium limestone Harvest: beginning of September Aging: stainless steel tanks

Serve:
Food pairing: pairs well with seafood, tuna carpaccio and sushi. Ideal as aperitif, with fresh cheeses, grilled vegetables and delicate first dishes of Mediterranean cuisine.

Tasting notes: this pale yellow color wine has a brilliant green highlights. It releases a delicate scent of fresh white flowers, notes of pear and intense tropical fruits aromas with sage reminiscences. Elegant and pleasant to the palate, this wine stands out for its persistence and its delicate mineral finish.

Vinification:
Grape variety: Vermentino Production area: Salento - Apulia Soil: clay-loam, medium limestone Alcohol: 12,5% vol. Harvest: end of August Aging: stainless steel tanks

Serve:
Temperature: 8-10° Food pairing: it pairs well with aperitif, white fish and meat. Ideal with soups, delicate pasta and green mixed salads.

Also known as the main Marsala grape, Grillo offers still wines with great character. Light straw-yellow with greenish highlights, on the nose it has a rich bouquet of tropical fruits with hints of pink grapefruit and Mediterranean herbs. On the palate, it has a balanced structure with a pleasant freshness and a long mineral finish. Winemaking: Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Grillo Colour: Pale straw-yellow, with greenish highlights Scent: On the nose it has a rich bouquet of tropical fruits, with hints of papaya and herbs Taste: On the palate it has a balanced structure with a pleasant freshness and a long sapid finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.60g/l RS: 3.87g/l PH: 3.48

Serve:
Pairings: Perfect with fish dishes, sea food and spicy dishes Serving Temperature: 8°-10° C

Also known as Ansonica or Insolia, it is the oldest Sicilian indigenous grape. Deep yellow wine with gold hints, on the nose it has tropical fruits, lemon, almonds and acacia. On the palate, it offers an elegant salty note and a fresh finish. 100% Inzolia, handpicked at the end of September. Destemming and cold maceration of the skin for a few hours, followed by soft pressing and fermentation at 16°C in stainless steel tanks. Ageing “sur lies” for 6 months.

Vinification:
Grapes: Inzolia Colour: Deep yellow with fine golden nuances Scent: On the nose it has hints of citrus fruits, lemon leaves, white flowers and almonds Taste On the palate it has an elegant salty hint with a fresh finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.30g/l RS: 2.35g/l PH: 3.20

Serve:
Pairings: Ideal as an aperitif, with grilled vegetables, fish dishes, sea food or white meat Serving Temperature: 8°-10° C

The most cultivated variety in Sicily, it always strikes for its floral and fragrant aroma. Bright pale-yellow wine, on the nose it has a bouquet of white peach, pear and broom. On the palate, it is medium-bodied with mineral notes and a pleasant final freshness.

Vinification:
Grapes: Catarratto Colour: Bright straw-yellow Scent: On the nose it has a bouquet of white peach, pear and broom Taste: On the palate, herb hints perfectly blend, leaving a fresh and mineral finish Closure: Nomacorc Technical Data: Alc: 13.00% TA: 6.10g/l RS: 2.74g/l PH: 3,28

Serve:
Pairings: Perfect with seafood starters, fish first courses, shellfish or risotto with vegetables Serving Temperature: 8°-10° C

Intense ruby red, on the nose it has hints of marasca cherry, plum, spices and vanilla. On the palate the soft tannins blend with the fresh and juicy final note.

Vinification:
Grapes: Nero d’Avola Colour: Intense ruby red Scent: On the nose it has balsamic, cherry and plum hints Taste On the palate it is balanced with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.20g/l RS: 1.88g/l PH: 3.55

Serve:
Pairings: Perfect with pasta alla norma, grilled meats or risotto Serving Temperature: 16°-18° C

A very fine and unique expression of the only international variety among the Curatolo Arini wines. Ruby red wine with shades of purple, on the nose it offers notes of red fruits, plums and spices, pepper and vanilla. On the palate, it is succulent, with smooth tannins and a spicy finish. 100% Syrah, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Part of the wine is aged for 6 months in oak barrels.

Vinification:
Grapes: Syrah Colour: Intense red with purplish highlights Scent: Hints of red berry fruits, blueberries and white pepper Taste: On the palate it is balanced, with an elegant and spicy finish Closure: Diam. 5 Technical Data: Alc: 14.00% TA: 5.35g/l RS: 3.20g/l PH: 3.81

Serve:
Pairings: Meat first courses, braised meat, or a selection of cheese Serving Temperature: 16°-18° C

Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. Winemaking: 100% Zibibbo, handpicked at the end of August. Welcome to a Mediterranean garden. Bright yellow wine with gold hints, on the nose notes of orange, citrus, flowers combine elegantly with mint, sage, acacia and white rose. On the palate, it is fresh, well-structured with a final note of bergamot. 100% Zibibbo, handpicked at the end of August.

Vinification:
Grapes: Zibibbo (or Muscat of Alexandria) Colour: Intense yellow with golden highlights Scent: Elegant scents of a Mediterranean garden, citrus fruits, orange blossom, sage, mint, white rose and acacia Taste: Fresh, well-structured, with a final note of bergamot Closure: Diam. 10 Technical Data: Alc: 13.00% TA: 6.35g/l RS: 3.82g/l PH: 3.20

Serve:
Pairings: Perfect with all fish dishes, especially with crudités, sea food or smoked fish Serving Temperature: 8°-10° C

From a project started 6 years ago in Passopisciaro, on the North side of the volcano Etna. Ruby red wine, with elegant notes of red fruits, violet, vanilla and sandalwood. On the palate it is well balanced, with evident tannins and a mineral hint: long and complex finish of ripe red fruits. Wine Making: 100% Nerello Mascalese, handpicked at the end of october. Destemming and alcoholic fermentation for two weeks at about 25°C. Malolactic fermentation in oak. Ageing in oak casks and in French tonneaux for 2 years.

Vinification:
Grapes: Nerello Mascalese Colour: Ruby red with bright highlights Scent: Elegant red fruits, cherry and currant, floral hints of violet and a spicy finish of vanilla and sandal wood Taste Structured, with evident tannins but not invasive and with a mineral hint: a long and complex finish of ripe red fruits Closure: Diam. 10 Technical Data: Alc: 13.78 TA: 5.70 RS: 0.27 PH: 3.76

Serve:
Pairings: Grilled meat, game meat or wild mushroom risotto Serving Temperature: 16°-18° C

An elegant and complex wine, from a selection of the best grapes at Sciarra Soprana. Intense ruby red wine, with notes of mulberries, blackberries, cocoa and white pepper. On the palate, it is smooth and complex with an elegant spicy finish. Winemaking: 100% Nero d’Avola, handpicked at the end of august. Destemming and alcoholic fermentation for two weeks at about 24°C. Malolactic fermentation in stainless steel tanks. Ageing in oak for 12 months and in bottle for another 12 months.

Vinification:
Grapes: Nero d’Avola Colour: Deep ruby red with purplish highlights Scent: Hints of blackberries, plums, cocoa, vanilla and mocha Taste: On the palate it is soft and fruity with a complex and persistent finish Closure: Diam. 10 Technical Data: Alc: 14.00% TA: 5.40g/l RS: 1.43 g/l PH: 3.65

Serve:
Pairings: Perfect with lamb, braised meat, game meat or a selection of cheese Serving Temperature: 16°-18° C

Blending: 35% Pinot Noir 15% Pinot Noir (red-style vinification) 20% Pinot Meunier 30% Chardonnay Tasting Notes: Bouquet: delicate grilled aromas and a touch of liquorice Palate: delicious red berries and a dash of spice Food & Wine Pairings: Raspberry Charlotte with Reims biscuits Goat’s cheese or Chaource Tuna sashimi

Blending: 55% Pinot Noir 45% Chardonnay Tasting Notes: Bouquet: intense, ripe fruit aromas and hints of praline Palate: rich and well-structured with a refreshing minerality Food & Wine Pairings: Fillet of sole with diced vegetables Grilled chicken supreme, dauphinois potatoes

Blending: 50% Pinot Noir 20% Pinot Meunier 30% Chardonnay Tasting Notes: Bouquet: expressive, with delicate floral notes and hints of almond and dried fruits Palate: harmonious and tightly-structured Food & Wine Pairings: Foie gras with figs Pear crumble Selection of hard cheeses

Blending: 50% Pinot Noir 50% Chardonnay Tasting Notes: Bouquet: complex, with hints of fig and apricot jam Palate: vinous, with rich honey flavours. Wonderfully rounded Food & Wine Pairings: Caramelised scallops with quinoa Carpaccio of salmon with lime and red berries

The 1999 vintage 21 Year Old Para Tawny is proudly a single vintage fortified wine, whereby parcels have been matured in old oak hogsheads. Brandy spirit has been used as the fortification element, which along with extensive oxidative aging, gives rise to roasted nut, praline and butterscotch aromas and flavours. A fine example of single vintage Tawny from extended barrel maturation, lifted, fresh & elegant.

Para Grand Tawny is the result of careful blending of individual vintage parcels to achieve an average age of 10 years. Patiently matured in oak barrels within the historic cellars of our Seppeltsfield winery, this fortified wine displays hallmark palate richness and finesse. COLOUR Mahogany with rich amber hues. AROMA A lifted and stylish bouquet displaying lightly toasted almonds, praline and vanilla nougat. PALATE Medium bodied but rich lingering flavours of toasted nuts, age complexity plus fine brandy spirit complete the Para Grand Tawny palate.

Well known and loved blend 'No. EC403’ borrows from the legacy of the earliest of East Cellar bottlings in the 1960s, and brings together the traditional combination with 45% Grenache, 30% Shiraz and 25% Mataro. ll three varieties were matured separately in oak – the Grenache in well-seasoned foudres and puncheons, the Shiraz in hogsheads (30% new, 70% seasoned) and the Mataro in seasoned French oak hogsheads. All three varieties were matured separately in oak – the Grenache in well-seasoned foudres and puncheons, the Shiraz in hogsheads (30% new, 70% seasoned) and the Mataro in seasoned French oak hogsheads.

The Grenache was vinified through the historic 1888 Gravity Cellar – which is highly regarded for its small batch format and gentle maceration. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of colour, flavour and tannin COLOUR Vibrant with crimson and blood red hues AROMA Melange of cherry, cranberry and red currants; lifted and pure. Deeply fruited with an all spice and Campari complexity. PALATE Deeply fruited mid palate with raspberry, cranberry, red cherry and complex notes of dark chocolate, complemented with fine cocoa tannins.

Medium-bodied, the 2020 Barossa Shiraz displays true Barossa character of dark cherry and plummy fruits. Balanced yet subtle oak. The 2020 Barossa Shiraz was vinified through the historic 1888 Gravity Cellar. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of colour, flavour and tannin. The Shiraz was fermented in open fermenters and matured with moderate French oak influence. COLOUR Bright red with a youthful crimson hue. AROMA Lifted dark cherry and plum fruit with complex brown spices. PALATE Classic Barossa ripeness, dark fruits and dark chocolate richness. Balanced yet subtle oak, juicy acidity and polished tannins.

70cl Non chill-filtered, non coloured Nose: Orange, chocolate, vanilla and nuts from oak. Palate: Rich fruit flavour such as orange, apple, crisp malt sweetness from NAGAHAMA newmake. Finish: Medium, fruity finish.

70cl Non chill-filtered, non coloured Nose: Rich and brilliant. Perfect harmony with malt sweetness from NAGAHAMA newmake and ripped dry fruits such as raisins and red berry. Palate: Sweet and deep. After taste is the bitterness of the silky tannins. Finish: Medium. Spice similar to cinnamon and pepper.

70cl Non chill-filtered, non coloured Nose : Sweet and complex. Malt sweetness from NAGAHAMA new-make. Orange, red apple. As time passes, the characteristic of Mizunara, fragrant wood flavor reveal. Caramel and sweet oak. Palate : Brown sugar, Baked orange cake. Finishing off with: bitterness like dark chocolate gradually spreads in your mouth. Finish : Long. Crisp citrus and warmness oak and bitterness dark chocolate.

70cl Non chill-filtered, non coloured Nose: Sweet and gentle. Malt sweetness from NAGAHAMA new make. It features cherry blossom and plum aroma reminiscent of Japan. Palate: Brown sugar, orange peel. After that, the gorgeous and elegant sweetness spread in your mouth. Finish: Long. Refreshing and comfortable astringency finish like tea.

A vibrant ruby red in colour, it displays an ethereal, fragrantly fruity bouquet of blackberries, blueberries, wild berries and pepper. On the palate it is dry and velvety, with well-integrated tannins; it reveals great balance and a persistent aftertaste.

Vinification:
Classic red wine vinification with destemmed grapes; maceration on the skins in stainless steel for 12-15 days at 25°-28°C, with periodic pumping over and punching down of the cap. Maturation for 12 months in large Slavonian oak casks for 80% of the wine and in (not new) French barriques for the remaining 20% for 14 months. 7-8 months’ bottle-aging.

Part of our Cask Finish Series. For our Single Grain Bordeaux Cask Finish we have used a 9 year old premium Irish grain. It is gently cut and finished in carefully selected Bordeaux casks at our Atlantic Ocean warehouse.

Antigal UNO Red Blend 2018 is an alluring combination of varietals made from grapes hand-harvested in our Uco Valley vineyards. The grape clusters were immediately refrigerated and double-sorted upon arrival at the winery, where our gravity-fed technology allowed for gentle vinification that protected the freshness and aromatic character of the fruit.

Immediately on arrival at the winery, hand-selected Cabernet Sauvignon grape clusters from heavily pruned vines in one of Antigal’s high-lying Uco Valley vineyards were chilled to 42°F. to prevent oxidation. Starting with labour-intensive double-sorting and ending with oak-aging in French and American barrels, every step in the winemaking process was carried out with the gentle approach necessary to retain the fruit’s true varietal character and well-balanced acidity.

The first label, le grand vin according to the Bordeaux classification, the highest expression of this Italian-French project. A wine that succeeds in combining strength, intensity and elegance, with soft tannins to give it a roundness in the mouth. It achieved the highest critical acclaim right from the first harvest, the 2004 vintage. A great competition wine according to Christian Le Sommer, winemaker at Les Domaines Baron de Rothschild-Lafite, who created it together with Alessandro Cellai.

Serve:
It pairs well with red meats, roasts, game and mature cheeses.

It is the second highest Rocca di Frassinello label, bidding to reach the maximum level of the first. A wine of great substance, in which Sangioveto and the international grape varieties of Cabernet and Merlot fuse for an ideal Italian-French creation. It has already been chosen as one of Wine Spectator’s Top 100 wines.

Serve:
It pairs well with full-flavoured pasta and rice dishes, and game such as deer, wild boar, hare. Also recommended with birds such as wild duck.

Created in honour of the ‘butteri’, who remain the symbol of the Maremma region, strong and elegant at the same time. The Ornello (from the name of the wood – manna ash), is a long, pointed stick that is still used today for driving cattle. It stands out for its substantial percentage of Syrah grapes that make it very full and rich, nonetheless retaining the typical elegance and freshness of Rocca di Frassinello wines.

Serve:
It pairs well with meat dishes, including roasts, cold cuts and medium-mature cheeses.

Sicily can be appreciated not only for its red wines, but also for the whites and international varieties offered. Chardonnay is perhaps the one that has the best adaptability among all non-native white grape varieties. In this wine, the varietal notes are brought into the spotlight and the good acidity characteristic of this grape gives it a freshness that also makes it ideal for ageing. Tasting notes: Straw-yellow and transparent, the wine is characterised by a full and fresh nose, with hints of yellow peach and pineapple. In the mouth the wine displays freshness, drinking pleasantness and a soft flavour.

Serve:
Ideal with starters and seafood, white meat dishes and rich summer aperitifs.

Grillo is perhaps Sicily’s lesser known grape variety, although it is certainly not inferior to other white grape varieties. A straw-yellow wine characterised by rich apple and pear notes, which render it instantly recognisable and appreciated. The taste is warm and dry, slightly tannic and displaying a citric aroma.

Serve:
Ideal paired with medium-aged cheeses and suitable for combinations with fish cuts such as tuna or swordfish.

Sicily is a region where more or less all grape varieties can give their very best. In this land, Cabernet acquires absolutely unique characteristics. Lacking vegetal notes, typical of this variety in a non-ideal way, here, Cabernet is a wine of great structure and with a polyphenolic component ideal for optimal ageing.

Serve:
Ideally paired with red meat, roasts, kid and lamb. Also recommended with porcini mushrooms and aged cheeses.

Produced from one of the first vineyards planted on the Feudi del Pisciotto estates. A Merlot that expresses the full potential and character of this grape variety, which finds an ideal form of expression in Sicily’s terroir. Wine characterised by an important structure and power, while at the same time displaying exceptional elegance.

Serve:
The pairing with first courses and full-flavoured white and red meats exalts its qualities and makes it possible to appreciate its characteristics. Also perfect with full-flavoured and aged cheeses.

As is the case with the Nero d’Avola variety, Frappato also demonstrates Sicily’s full winemaking potential, able to produce a powerful, persistent and very elegant wine that inspires the taster from its very first olfactory notes, which characterise it in an unmistakable manner.

Serve:
Ideal with fresh cheeses, cold cuts and full-flavoured fish dishes.

The grape variety that expresses the character of Sicily’s oenological tradition better than all the others. This wine, meticulously produced using the estate’s finest resources expresses, in absolute purity, the extraordinary elegance and ability of wine to improve over time.

Serve:
Pairs well with red meat roasts, game, stews and aged full-flavoured cheeses.

Cerasuolo di Vittoria is the first and only Sicilian DOCG wine. A wine with a great personality obtained through the vinification of the Frappato and Nero d’Avola grape varieties.

Serve:
Pairs very well with white and red meat roasts, braised beef, small game cooked on a spit and sharp aged cheeses.

Tangible proof that Tuscany is also a land of white wines, even if for the most part produced using international varieties. A pleasant wine to drink, in which the depth of a Chardonnay and the aroma typical of a Sauvignon Blanc come together in a delicate and equally full-flavoured blend.

Serve:
A classic with fish and shellfish, interesting with white meat, perfect paired with typical Tuscan cold cuts, whose fattiness it is able to clean up, harmonising the aromas.

A full bodied and complex white wine to drink aged. Capable of withstanding even the most flavourful dishes, thanks to the vinification in barriques and a long ageing period in the bottle. A Burgundian style Chardonnay, for those who love a wine with a depth of taste.

Serve:
Pairs well with oven-baked salty fish and shellfish. Also recommended with cold white meats and marbled cheeses.

Only native vines, without Cabernet or Merlot, to maintain the most typical formula of the most famous Italian wine, without following the trend that see the use of wines from the South to modify the beautiful ruby red typical of the Sangioveto with red-black hues. A wine which with its typical characteristics strives to achieve maximum elegance.

Serve:
A very versatile wine, ideally paired with structured main dishes. It also goes well with stewed dishes and medium-aged cheeses.

Castellare’s top wine, ranked in the Wine Spectator Top 100 on multiple occasions and recognised with the prestigious Gambero Rosso’s Tre Bicchieri and Bidenda’s Cinque Grappoli ratings. The company takes great pride in demonstrating the greatness of the Sangioveto variety, paired with Malvasia Nera, achieving a worldwide position of fifth place.

Vinification:
Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano.

ZORAH’S white wine ‘Voskì’ meaning ‘Gold’ in Armenian is a blend of 2 native varieties which are 100% indigenous to Armenia, ‘Voskéat’ and ‘Garan dmak’.The name ‘Voskì’ is a reference to the Voskéat grape variety which means ‘A drop of gold’. The grapes for Voskìcome from carefully selected ancient ungrafted vineyards at 1400 meters above sea level. Fermentation takes place in rough concrete tanks in which the wine is also aged.

Duration: maceration with the skins for at least 15 days Color: intense ruby ​​red Bouquet: typical, fruity, spicy Taste: full-bodied with hints of fruit in alcohol and chocolate

Vinification:
In red at a controlled temperature of 25 ° c

Serve:
Gastronomic combinations: typical products, roasted meat and aged cheeses

– It is transparent and clear thanks to the strict filtering and distillation process. – The aroma is complex, fresh, floral and you can clearly recognize all the main ingredients. – On the palate, it is soft and persistent. Some fresh juniper notes jump up and mix balancing and harmonizing the particular Genepì character. You can also appreciate a citrus scent brought by the addition of orange peel. – The distinctive qualities of this Gin are many, it is an excellent digestive if drunk straight and may as well refreshing if you add some soda water or tonic. If mixed it can add a special touch to both classic cocktails such as GinTonic and new creations. Size: 70cl.

A bitter obtained from a skilful work through infusion in a water-alcohol solution with well-balanced roots and herbs, aromatic plants and citrus fruit that give the product a classic taste, round, harmonious with fruity and lightly bitter sensations that make it unique in its kind. Clear, transparent, classic red color; its perfect mixability makes it an ideal base for the preparation of cocktails of higher quality. Color: bright red Flavour: intense and delicately fruity Formato: 70 cl

Produced in limited quantities, this unique expression of red vermouth is a selection of the finest botanicals and herbs added to our classic Drapò. Drapò Gran Riserva rests in a single French Oak barrique for at least 8 months which will further enlight its body and structure, gaining strength of old wood and a supreme combination of flavours. It is an esteemed aperitif on the rocks and a very fine and unique ingredient for cocktails. Color: dark amber red Flavour: strong and intense, persistent on the palate Formato: 75 cl

A strong and bitter digestive with refined heart obtained by the prolonged infusion of herbs and spices. To become a part of the TUVE’ family all the components are selected and controlled and then extracted and processed as is tradition in Turin Vermouth . Neat at room temperature or with ice, Fernet Tuvè is recommended as a digestive after meals, to accompany the coffee or as an adjunct to cola. Some people still prefer it “the old fashioned way” with soda water. In modern mixing, is a particular ingredient for cocktails. Size: 70cl. Color: dark amber Flavour: strong and intense, persistent on the palate

AMERICAN OAK AGED RUM is made by ageing the distillates from our unique, self-built, artisanal pot stills. This rum is initially aged in large glass demijohns with American white oak staves which we cut and char on wood-fire coals at the distillery. Our “Glass Cask” rum is then transferred to ex-South African whisky casks for secondary maturation. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak. Nothing else!

FRANKY'S PINEAPPLE is a blend of our Glass Cask Rum and 2 different Pot Stilled White Rums carefully and separately infused with seared and fresh, ripe Natal Queen pineapples. Our rums are all made from the fresh juice of our own Nkomazi sugarcane, grown on the MHOBA Sugar Estate near the small village of Malalane in South Africa. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water and congeners from American oak staves & real pineapple. Nothing else!

SELECT RELEASE WHITE RUM is a selection of our most exceptional pot distillations made from our unique South African cane varietal. Our new-make spirit is collected in small separate fractions or cuts. This rum is a blend of the best of these cuts, made over the period noted on the front of this bottle. The distillates in this rum are selected for their exceptional fragrance, flavour and sugarcane character. This rum is the essence of our Nkomazi sugarcane. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!

Made with Nkomasi sugarcane juice and fermented for a long time, BUSHFIRE RUM boasts unusual intense and sweet smoky aromas that come from a tree native to South Africa: the sickle bush. Inspired by the tradition of "Braai", a barbecue involving sickle bush wood logs that usually brings together friends and family, this rum celebrates South African culture and moments shared around a grill.

POT STILLED HIGH ESTER RUM is a heavy and flavoursome white rum made from the same South African cane varietal as our other rums but produced with different methods to those used for our lighter white rums. This includes extended fermentation periods with the addition of "cane juice dunder" and lower ABV distillations which produces a higher ester, heavier flavoured rum. Not for the faint of heart. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice and crystalline water. Nothing else!

STRAND'S 101 is a blend of our Select Reserve Glass Cask Rum and a Pot Stilled High Ester White Rum. The result is a wonderful balance of the charred American oak's smokey caramel and vanilla with a bold and naturally sweet rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, crystalline water, and congeners from American oak staves. Nothing else!

Select series rums are a selection of our most exceptional pot distillations of pure sugarcane juice rum. This rum has been aged for more than 1 year in French oak casks which previously held Cape red wine. We refurbish and re-toast these casks at the MHOBA Rum Distillery before filling them with our rum. Ingredients: Passion, time, love and attention, fermented & distilled pure sugarcane juice, water and congeners from cask maturation.

TASTING NOTES: Young character wine, very aromatic with hints of red fruits, and pleasant finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,8 g/dm3 Tartaric Acid Residual Sugar Content 96 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. TEMPERATURE 14 / 16ºC

Vinification:
PROCESS: Fermented wine with partial destemming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

TASTING NOTES: LBV 2013 is of a ruby deep red colour, fresh and fruity with a delicious touch of black liquorice notes and chemical nuances. e palate is well-balanced, concentrated with strong, rounded tannin and a long delicious taste note. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,05 g/dm3 Tartaric Acid Residual Sugar Content 102 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca TEMPERATURE 12 / 14ºC

Vinification:
PROCESS: Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addition of brandy (77%), followed by a minimum maturation period between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

TASTING NOTES: Golden-coloured wine, rich and complex aroma with notes of dried fruit, velvet in the mouth, full, keeping a good freshness and a long finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,08 g/l Tartaric Acid Residual Sugar Content 113,0 g/l Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Alcoholic fermentation stopped by adding brandy. Aged in wood until bottling.

TASTING NOTES: Tawny amber colour. Rich and complex aroma, with notes of dry fruits and some spices. Very fine flavour, well balanced and persistent. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,86 g/dm3 Tartaric Acid Residual Sugar Content 120 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask during at least 20 Years, till bottling.

TASTING NOTES: Tawny colour with greenish hints. Good aromatic intensity, predominating hints of wood mixed with spice aromas, like nutmeg and pepper. In the mouth, it is very well balanced and persistent. DOURO REGION Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,8 g/dm3 Tartaric Acid Residual Sugar Content 124,0 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask till bottling.

Color: straw yellow Bouquet: pleasant and delicate Taste:dry and harmonious

Vinification:
White at controlled temperature 16 ° C

Serve:
Gastronomic combinations: seafood appetizers, first courses, fish, cheeses and raw pasta

Refinement: 6 months in oak barrels Training system: spurred cordon harvest Color: intense ruby ​​red with light purple hues.

Vinification:
Vinification: in red at controlled temperature 25 ° C Duration: maceration with the skins for at least 15

Serve:
Gastronomic combinations: typical products, roasted meat and aged cheeses

Young in bright and bright color, with an aroma of ripe fruit and dried fruits. Very balanced and with an elegant character. Fresh, long and enveloping finish.

Vinification:
This Tawny Morgadio da Calçada ages in Vila Nova de Gaia, in the cellars of Niepoort, in casks of Port Wine for an average of 3 years. It is largely vinified in mills, with traditional treading. The grapes are mostly from the Provezende area and other low-production vineyards in Cima Corgo.

Serve:
A versatile wine that either accompanies chocolate desserts or can be served slightly fresh as an aperitif, with pates or “foie gras”.

Bright, bright and deep color, with orange-brown reflections. Delicious wine aroma, well integrated with dried fruit aroma. On the palate it shows great freshness, along with soft notes of apricot and dried figs, leading to a long and complex finish.

Vinification:
The year 1998 will be remembered for the high levels of rain that fell during the year, especially in the winter months and in the harvest season, while the summer months were very hot and dry. Although the rains affected the harvest of some small plots of vines destined for Port Wine, it was possible to combine them in a batch that aged for a long period in old oak barrels (550 L).

Tasting note by Véronique Boss-Drouhin "A wine for mere pleasure! Pale yellow colour with numerous bright green reflections. Intense persistant flavours of peach and white flowers harmoniously meshed together. On the palate, the wine is ample, fresh, intense, with reminiscent notes of ripe grapes, almond, fresh hazelnut and cinnamon. The mouth reveals an elegant wine endowered with a good structure".

Vinification:
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained

Fragrant, fresh and bursting: this organic Frappato, from an enosensory point of view, is an authentic explosion of red fruits and pink buds, flowers of violet and sage. Exceptionally lively, its aromas have a dry and persistent finish. A really pleasant wine, with a medium-bodied body and delicate tannins.

Fragrant and delicate, of fine quality, an authentic Sicilian white characterized by aromas typical of this sunny variety. To the taste, the Catarratto Bio confirms its structure and balance, to which are added a good intensity and a persistent finish. Overall, this straw-yellow colored wine has a good body and good harmony that enhances the characteristics of the terroir where it is born.

Ancient Sardinian wine that tells our land well, our history and our culture.

Vinification:
Deep ruby, with a light purple, brilliant nail. Wide and intense bouquet, where aromas of ripe fruit, notes of jam, coffee and even minerals emerge. Full and soft, with velvety and well harmonized tannins; the finish is long and fruity. It prefers strong dishes based on game and game, seasoned and tasty cheeses. Serve at 16-18 degrees C, uncorking the bottle 30 minutes before serving.

Very intense ruby ​​with violet reflections; brilliant. Wide and persistent with notes of red fruit, vegetables and also spicy. Warm, full-bodied; with great structure and concentration; soft and rightly tannic. Persistent and clean finish. Excellent on large traditional dishes based on grilled and braised meats, also fatty (suckling pig and lamb on the spit) and aged cheeses. Serve at 16-18 degrees C, uncorking the bottle at least half an hour before serving

Has an intense red color intense, of fine quality; It is characterized by a typical aroma of black cherry mixed with rose petals. The taste confirms a soft and balanced wine, with good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.

Intense, of fine quality; at first glance it is characterized by typical aromas of the variety followed by exotic scents. The taste confirms a well-structured and balanced wine, good intensity with a persistent finish. Altogether it is a wine with good body and good harmony that expresses the particular characteristics of the grapes from which it derives.

Brilliant pale yellow. A mix of pepper and white fruit notes on the nose. Rich, silky palate framed by closely-integrated exuberance and a spice note although aroma keeps a fairly low profile. A warm Viognier pairing with spicy foods.

The mouthfeel is silk and smooth, fresh clean and beautiful texture it delivers a surprising level of freshness and buoyancy, long finish. On the nose you get lush layers of cherry, Jammy blackberry tones, ripped plums, violets and hints of tobacco. Pairs well with stew, grilled meats, braised duck, also roasted tomatoes.

This medium bodied wine has a smooth taste with a good persistence. To be served between 16C /18C in medium-sized glasses . Ideal with pasta dishes with red meat or mushroom sauce or roasted meat ,chicken and stewed beef.

Younger than Vino Nobile, it has an intense and vivid ruby red colour and good concentration. The fruity aroma is intense and fine with notes of wild black cherry, violet and a slight vanilla undertone. The flavour is well balanced, elegant and it has a slight initial tannic note. Serve at 18°C in medium sized wine glasses. Excellent if served with appetizers first course dishes with meat sauces, stuffed pasta or casserole dishes and grilled red meats.

The grapes used for the namesake wine of the estate are Syrah, Petit Verdot and a choice of varying other red grapes.

Vinification:
After being harvested by hand, the grapes are gently de-stemmed and pressed, with particular attention to conserving the skin of the berries. Alcoholic fermentation takes place in open cap stainless steel tanks at a controlled temperature with maceration of the grapes for about 20 days. Daily draining allows for the perfect extraction of the aromatic bouquet and the right tannic balance, with important structure that will allow a long aging. Ageing: Ageing takes place in French oak barrels for a period of about 22 months followed by a further one in the bottle before it's marketed.

The aroma of this Syrah gives an impression of a berry jam sweetness with notes of maraschino cherries. Its medium-bodied palate accentuates its red fruit characteristics very generously, confirming the impression given by its nose

This nero d’avola is marked by an attractive open red fruitiness with touches of sweet ripe figs. Its palate makes for an easy drinking wine with marked hints of new leather and plum.

This Cabernet Sauvignon expresses an intriguing minty nose with nuances of eucalyptus and wood whilst its palate gives flavours of dark red fruit supported by a rich texture.

Made frome Serkuzan grapes, handpicked from Wied is-Sewda, from the valley bordering the historical villages of Ħaż-Żebbuġ, Ħ'Attard and Hal Qormi.

Vinification:
After fermentation, the wine underwent further maturing on its skins in stainless steel taks before aging in the bottle for a period of six years at the same winery cellars. It presents aromas of ripe fruits, rich plum flavours and attractive hints of spices. Full-bodied with persistent but not aggressive tannins and a rich lengthy aftertaste. Best served at 18 degrees temperature.

Gerit Vermentino is produced from hand picked grapes with the average yield of 2kgs per vine. It is fermented and matured for 6 to 8 months in stainless steel tanks in rigidly controlled temperatures. It reveals notes of citrus and has a refreshing flavour. Its brilliant acidity is immediately picked up on the nose whilst on the palate it is delicate, very floral and zesty.​

This elegant Pinot Grigio offers aromas and flavors of fresh green apples mingled with delicate floral notes. Its refreshing, crisp taste is delicious on its own or paired with salad, light appetizers and chicken dishes.

Serve:
Serve lightly chilled. Blue Fish Pinot Grigio is an excellent match with seafood, salads and light pasta dishes/

Smooth and dry, this harmonious Riesling bursts with alluring aromas and flavor of fresh apricots and ripe peaches. It is a fine match with fish dishes, pastas and Asian-inspired cuisine.

Serve:
Serve lightly chilled. Blue Fish Riesling is a sublime match with fish dishes, risottos, creamy pasta dishes, sushi platters and Asian-inspired cuisine.

The idea of ​​combining different sensations to get the right balance is at the base of the original concept of Barolo; the most classical producers have always avoided putting the single expression of the vines in front of them in search of the right size in the glass. This is how in our classic Barolo, the two souls of the denomination coexist: the gentler one, typical of the area marked by the Tortona lands of La Morra and Barolo, of which Brunate are examples, and the more austere and masculine side of the slope made typical of lands of the Elvezian period, such as those at the base of Gabutti di Serralunga. A stylistic choice, that of wanting to synthesize the taste of the denomination itself, which gives us a rich and virile wine, able to show itself in youth and challenge evolution with the right momentum.

A sweet white wine; par excellence in dessert wine. Straw-yellow in color, of varying intensity depending on the vintage, it has an intensely fruity and characteristically aromatic nose with a nice persistency. The sweet flavor is perfectly balanced with its low alcohol content and acidity, giving the wine an inviting freshness.

Vinification:
It is vinified exclusively in steel tanks. Temperature controlled fermentation, stopped when the wine reaches 5% alc.vol.

Vinification:
The grapes were handpicked, destalked and pressed to tank. The juice was clarified by flotation and underwent fermentation in tank with selected yeast strains. The wine was kept on lees for two months.

Vinification:
The handpicked grapes were destalked, crushed and mash cooled. Light skin contact was given followed by gentle pressing. The juice was inoculated by selected yeast strains and underwent fermentation at low temperatures in the tank, after which it was racked and given a light fining.

Vinification:
The grapes were handpicked, followed by crushing, de-stemming and gentle pressing. The juice was cold-fermented in stainless steel tanks with the aid of selected yeast strains. After fermentation the wine was kept on the primary lees for ten weeks.

Vinification:
Fermentation with selected yeast strains. Temperature was maintained at 25-28°C. Pump-overs were conducted 4 times a day until fermented dry. The wine was matured for ten months in French oak, and then bottled with a screw cap.

Vinification:
After hand selection in the vineyard, the grapes were destalked and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 24-26oC and drawn of before dry. The wine spent 13 months in a combination of large oak vats and barrel of which 15% were new.

Vinification:
After hand selection in the vineyard, the grapes were destemmed and lightly crushed into static upright tanks. The juice was allowed to start natural fermentation at low temperatures and after a day inoculated with a selected strain. Fermentation was done at 26oC and drawn of before dry. The wine spent 12 months in barrel of which 21% were new.

This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine is made of grapes from three vineyards in Casablanca Valley. Two of these are located in areas with the coolest climates, giving the wine freshness and vivacity. The third vineyard is located in a warmer area, whose climate brings out texture on the palate. All grapes were harvested at night to avoid the loss of aromas through oxidation. The entire procedure was conducted in a semiinert atmosphere, assisted only by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at a medium temperature range for approximately 20 days. Around 10% was fermented in second and third use barrels, with the rest in stainless steel tank, of which 25% included small amounts of French and Hungarian oak staves. This year, the wine underwent 15% malolactic fermentation, to bring out a creamy mouth feel. Once the fermentation was complete, the wines were kept in contact with the fine lees to enhance unctuousness on the palate, before finally being mixed.

This season was relatively cold compared to previous harvests. Maturation was extremely slow, preserving the primary aroma of the grape. Fortunately, the vineyards were in a very healthy condition to facilitate this process. The wine comes from a number of our wineries in Casablanca, mainly clones 1 and 242. It contains small amounts of Sauvignon Blanc from the Elqui Valley, providing strong notes of tomato leaf and unctuousness on the palate. It also contains 5% Sauvignon Blanc from Leyda, which adds mineral touches and gives a certain complexity to the wine. All grapes were harvested at night to avoid the loss of aromas through oxidation. Around 50% of the batch was kept in contact with the grape skin for approximately five hours, in order to extract the maximum fruit aroma. The entire procedure was conducted in an inert atmosphere, free of oxygen, assisted by the constant addition of dry ice throughout the reception process. Grapes were then pressed for a short period, with the juice separated into two parts: free run juice and pressed juice. Having decanted for 24 hours, the juice underwent fermentation at an initially high temperature, then at medium temperature range. The initial high temperature was to liberate thiols, while the subsequent medium temperature range helped to complete the fermentation process. Once fermentation had been completed, the wines were kept in contact with the fine lees to enhance unctuousness on the palate, before finally being mixed.

Vinification:
Conditions were quite interesting this season for Cabernet Sauvignon. Generally, the grapes reached different levels of ripeness, depending on the temperature in the different areas. Unlike the spiced notes so characteristic of this grape variety, this wine features more ripe red fruits. The final blend is composed by different lots from Andes Maipo and Coastal Maipo on the Coastal Mountain Range and riper grapes, like those from the Pencahue and Talca areas. To add complexity to the wine, the blend also includes a percentage of Merlot and Syrah. The Merlot comes from Isla de Maipo and has a strong color and robust spicy notes. The Syrah comes from the northern Maipo area and has more meaty, ripe, and rich features. The grapes underwent a very extractive fermentation in tanks for approximately two weeks. Afterwards, some lots were kept in contact with the skins for two more weeks of additional extraction. Then, the wines were defined based on their style of aging: in barrels, staves, or tanks. 17% were aged in barrels, 60% were aged with French, American, and Hungarian staves. Finally, the cleanest and most fruity 13% of the wines was kept in tanks. On average, the wine was aged for a period of six months before being bottled in January.

The wine is made of grapes from four vineyards in Maipo (85%). The pronounced mineral and earthy notes come from Maipo region harvests. The spicier notes are from Isla de Maipo, while the fresher and fruitier characters come from the regions close to the coast in Cuncumen. In addition, the wine contains 14% Cabernet Sauvignon from Maipo Alto, to bring out the tannins and give balance to the natural smoothness of the Carménère. The grapes were harvested from the end of April to the end of May. Once in the winery, the fermentation process began immediately at a high temperature range, at which point an intensive extraction process was applied during the first phase. The temperature was later reduced until fermentation was complete. The wine was kept for another couple of days before eventually being separated and the malolactic fermentation began. Aging lasted for about six months, in which 15% of the wine was placed in barrels, and another proportion in a tank with French, American or Hungarian oak staves. Another 20% or so was aged in tanks to guarantee the wine a fresh and fruity component. Once the wines had matured, they were mixed together and later bottled.

The 2012 Gran Reserva Cabernet Sauvignon is a blend of 33 different lots from 14 vineyards in the Maipo Valley of Chile. 6% of the Cabernet Sauvignon come from a vineyard in the Aconcagua Valley. The final blend has 91% Cabernet Sauvignon, 7% Malbec and 2% Petite Verdot. 25% of the must was cold macerated previous to fermentation, that was carried out in stainless steel vats between 20°-28°C. The wines was aged in French and American oak barrels ( 15% new) for 12 months prior to blending and cold settled and filter but not fined prior to bottling,

The 2012 Gran Reserva Carmenère is a blend of 17 different barrel lotes from 5 different Carmenère and 2 Syrah vineyards from the Maipo Valley of Chile. The Maipo subregions used in the blend are from Isla Maipo, Alto Maipo, Maria Pinto and coastal Maipo. 6% of the blend is Syrah from coastal Maipo which adds a red fruit and smoky notes. WINEMAKING NOTES ED FLAHERTY The 100% of the component wine was aged in French and American oak barrels with 20% new oak for 12 months prior to blending and bottling.