Lugana Brolettino Privilegio di famiglia Doc 2017 Cà...
Brolettino Family Privilege Lugana Doc Represents a further expression of our wine over time, with a 5-year bottle aging. It is the wine of our...
Cantina Comai: excellent wines from Trentino, for generations
Lisini's Brunello di Montalcino, together with all the other wines produced by the Lisini company, from the IGT San Biagio to the splendid Ugolaia Reserve obtained with grapes from the vineyard of the same name, are distinguished for their excellence thanks to the scrupulous care of the vineyards carried out without any forcing, with the minimum use of chemical products, with traditional vinification combined with careful selection of the grapes.
Our family has always been dedicated to agriculture with Langarolo and peasant DNA. We are in Treiso, a commune independent from Barbaresco since 1957, in the heart of the production area of one of Italy's first DOCGs, Barbaresco, son of King Nebbiolo, the variety that more than any other has delineated and will delineate the history of our hills and of national and international winemaking. We are children of this land and this vine.
Dom Pérignon: where elegance and bubbles unite.
Fiasconaro naturally leavened artisan products. Panettone, pandoro, colomba, cakes, with typical ingredients from the Madonie tradition.
Fiasconaro naturally leavened artisan products. Panettone, pandoro, colomba, cakes, with typical ingredients from the Madonie tradition.
Producers of Barolo and the great wines of the Langhe in Serralunga d'Alba
Producers of Barolo and the great wines of the Langhe in Serralunga d'Alba. Born in 1858 from the love story between the King of Italy, Vittorio Emanuele II and Rosa Vercellana. We have always been a community, united around respect for the land, today with 120 hectares certified ORGANIC, framing the first Narrative Village in Italy
Since I took over full responsibility for the company almost 30 years ago, I have always worked on identity; I ask myself why a person wants to buy one of our bottles and I have to give myself an answer. In my opinion, there are no absolute best wines; wines must always be contextualised, taking into consideration the terroir, the vintage and ultimately the grape variety.
In this sense, each wine is unique and has its own identity; finding its place on the market and within a menu or a day is an important part of my work. I am lucky because I know I am in a place that is suitable for making wine, but not for all types of wine.
I inherited the winery and quickly realised that the vines can outlast me and the fact that I am there today to look after them is fortuitous and limited in time; to look after and preserve the environment rather than impose myself on nature was a spontaneous choice. Hence the decision to do organic farming, as a starting point, for an agriculture that contains the value of respect for 'the living'.
Respect, this is an important word for me, which encompasses others, such as responsibility, ethics, awareness.
Respect and responsibility first of all towards my parents, who had a dream, realised it and handed it over to me.
Towards my grapes, for which the must becomes wine through spontaneous fermentation, no use of chemicals, just time and patience.
Towards my collaborators, all directly employed.
Towards my suppliers, whether of corks or pumps; I try to work only with artisans who, like me, work with passion and have been handing down for generations an ancient knowledge that is the true driving force of Italy.
Lastly, I pay my customers fair prices, sometimes considered low for their dedication, commitment and time, but sufficient to pay their costs, make investments and continue with their business projects.
Culture is the only good of mankind that, divided among all, rather than diminishing, becomes greater. So wrote Hans-Georg Gadamer, the German philosopher. It is a concept that I put into practice every day, sharing what little I know with all those who want to listen, from visitors to the winery, to colleagues, to the interns we take every year at the grape harvest, to the Chilean winegrowers who have a treasure in their hands but no one has ever told them... but that is another story, at our latitudes but in another hemisphere...
Elena Pantaleoni
Maso calliari. We, the unusual mountain wines
The Musella Winery
The winery has its cellar and offices in a 16th century rural courtyard surrounded by lush meadows watered by the Fibbio stream, which was formerly used as the stables of the estate's noble palace.
Today, in keeping with tradition and after careful restoration, it has been transformed into the precious room for our barrels and into the cellar equipped with all the latest technology.
Each of our products comes exclusively from this estate, which extends over almost 400 hectares and also offers a remarkable differentiation in soil composition, a quality that allows us exciting comparisons.
zienda Agricola Pala affonda le sue radici nella terra di Sardegna, passando di padre in figlio, con continuità da quattro generazioni: in questi luoghi della tradizione, ha inizio l’avventura di Salvatore Pala, nel lontano 1950 con la prima vendemmia. Suo figlio Mario, terza generazione della famiglia Pala, ha dato la svolta all’azienda ed oggi è ormai affiancato nella gestione della cantina da sua moglie Rita e dai suoi figli Massimiliano, Maria Antonietta ed Elisabetta. Il futuro di Pala è in buone mani e con l’aiuto di uomini come Fabio Angius, deus ex machina nella promozione commerciale, i vini dell’azienda di Serdiana sono tra i più apprezzati vini sardi nel mondo. Sono otto le tenute di Pala, vicine alla sede o più lontane dove i territori e le esposizioni migliori si adattano ai diversi tipi di vitigni. Da Serdiana a Ussana, con terreni calcareomarnosi, fino ai quarzi di Senorbì, alle sabbie bianchissime di Uras, Terralba e San Nicolò d'Arcidano nell'Oristanese. I vini bianchi sono fini, minerali, sapidi mentre i rossi rispecchiano in modo preciso i loro vitigni ed il loro terroir confermandosi come perf
ITALY, TUSCANY
Podere Le Ripi
FRANCESCO ILLY AND SEBASTIAN NASELLO / MONTALCINO
"The beauty, the distance from all that we call civilisation, the absence of modern architecture, the scents that pervade these hills all year round, the view deep down, to the east of Monticchiello, and Montepulciano, the prehistoric volcano of Monte Amiata to the south, the amphitheatre-like hills protecting Le Ripi to the west and north. All this, so wonderful, but also so uncontaminated."
Podere le Ripi was born in Montalcino in 1984 from an initial falling in love by Francesco Illy, who bought the farm from a Sardinian shepherd near Castelnuovo dell'Abate, on the eastern side of Montalcino. It was the love that only a naturalist photographer can have for such an intense landscape. In 1999 he began his adventure in viticulture with the first plantings, and since 2011 he has been moving towards a biodynamic conversion.
Today the estate has about 31 hectares under vine, divided between the two slopes of Montalcino, one to the west with sandy alluvial soils rich in skeleton and the other to the east on calcareous marl with no skeleton; this is how the five different estate wines originate, each coming from individual plots, different in terroir and density. They start with plantings of 6,000 vines/ha, up to the Lupi and Sirene vineyards of 11,100 vines/ha and the Bonsai vineyard of 62,500 vines/ha (the densest vineyard in the world).
All the wines undergo a slow and delicate accompaniment in the cellar, where large vats and barrels made of precious woods are used for both fermentation and ageing (from 24 to 36 months depending on the wines) and then finish with a harmonisation in cement. This entire process is aimed at exalting the classic nature of Sangiovese in Montalcino and the different facets of the vineyards. Deep roots, vines in full dialogue with their surroundings and the right amount of patience during ageing are the fundamental requisites for capturing the uniqueness that only Mother Nature can create.
The winery is located in the municipality of Greve in the heart of Chianti (province of Florence) in the Italian region of Tuscany. The name (bella quercia) comes from the oak forests that grow luxuriantly here, which also provide protection from cross-contamination by conventional farms. The company was founded in 1974 by industrialist Giuseppe (Pepito) Castiglioni through the purchase of a vineyard with one hectare of vines. He set himself the goal of producing high quality wines 'that could stand alongside the best in the world'. In 1988, his son Sebastiano Cossia Castiglioni converted the vineyard management first to certified organic and then, in 2000, to biodynamic viticulture, without the use of pesticides (such as herbicides and fungicides) or other synthetic chemicals. Since no animal products are used during the production cycle from vineyard to bottle, the wines are certified vegan.
The Santiago de Cuba distillery: a Cuban excellence not to be missed
OUR WINERY.
Discover the showcase of awards collected by the Valdo sparkling wine house over the years.
A family business
The other fundamental value is that of the link with the territory, which translates into initiatives and support but also finds its place in commercial and production choices aimed at enhancing the value of specific grape varieties.
Cantine Valdo is born in the heart of Conegliano Valdobbiadene, a unique land that is a Unesco World Heritage Site just an hour and a half from the magnificent city of Venice. The love affair between Valdo and this nature-awarded territory and the center of Valdobbiadene Prosecco Superiore DOCG production, is constantly evolving. Year after year, Valdo writes new pages, telling how passion combined with tradition and innovation can lead to the creation of unique sparkling wines.
The relationship with the territory and the winemakers
Valdo, a name that immediately recalls the territory to which it belongs, Valdobbiadene. A name inextricably linked to the Bolla family, which has been in the wine business for more than 90 years. Considered among the oldest in the area, over the course of three generations it has been able to spread the culture of Prosecco in Italy and around the world.