1999  Rosso Dell'Abate Chiarini

2015  

The Mocali estate, acquired by the Ciacci family (distant relations to Ciacci Piccolomini) in the 1950s, is a setting of natural Tuscan beauty where vineyards and olive groves alternate with oak and pine forests. This harmony of man and nature comes through in the delicious, ripe and balanced wines produced here, available at prices that are incredibly low when compared to those of the more established producers of Montalcino. The wines are particularly approachable when young, well-structured with ample body and an elegant, minerally character distinct to this growing area. The Rosso "I Piaggioni" is one of the best values on the market - simply delicious Sangiovese at an excellent price. Situated to the southwest of Montalcino at an altitude of 300-350 meters above sea-level on the slopes facing Castiglione del Bosco, the Mocali estate is comprised of 32 hectares, 6 of which are specialized vineyards (5 Hectares of Sangiovese grosso), and 4 dedicated to olive groves. As over half of the estate is covered by a vegetation characteristic to the hill on which Montalcino stands, the vineyards and olive groves alternate with a landscape of woodland of ilex, oak and arbutus. The soil is rendered highly mineral; salt owing to the presence of marl and limestone. Not being overly large, the Mocali estate lies under family management with the consultation of an expert oenologist.

2013  Erbhof Unterganzer/Josephus Mayer Sudtirol St. Magdalener

GRAPE VARIETIES: 90% Schiava, 10% Lagrein TYPE OF SOIL: alluvial of porphyritic origin TRAINING SYSTEM: pergola-trained CROPPING DENSITY: 3.000 – 5.000 vines / ha AVERAGE AGE OF VINES: 25 years Quantity produced: 10,600 bottles Soil: Alluvial of porphyritic origin Exposure: South & North east Area: 3.5 Ha VITICULTURAL INTERVENTIONS TO ENHANCE GRAPE QUALITY: 50 % of the grapes are thinned in July HARVESTTIME: from the beginning to the end of October WINE MAKING PROCEDURES: grapes are de-stemmed and crushed; alcoholic fermentation in stainless steel tanks at controlled temperature; maceration on the skins for about a week AGEING: malolactic fermentation and short maturation period in large oak barrels

2012  Classico

92% Schiava/8% Lagrein - red varieties that are common to Northern Italy. A dollop of Lagrein is added to bring color and structure to the racy Schiava, but don't take this for a lightweight. This beauty is spicy, floral and elegant and takes on weight and a lovely plush character with a little air. Without question its style evokes the red wines of Northern Burgundy - at a fraction of the price. The Waldgries estate is north of Bolzano within the tiny appellation of St. Magdalener and produces only 4000 cases per year from a tiny 5 hectares.

2018  Pelaverga Basadone

Pelaverga Basadone -- Some of the Castello di Verduno wines have a drawing of a flower found in the wine's vineyards.The Pelaverga label has a drawing of poppies which are called Basadone in local dialect (papavero in Italian). Basadone in dialect also means a little kiss - local tradition has it that Pelaverga is an aphrodesiac!

2009  

100% Montepulciano. A broad nose, deep, spicy & round flavors supported by a dusting of tannin. Aged in Slovenian cask 8-12 months. This is a moderately serious Montepulciano, obviously not at the level of Emidio Pepe, but certainly well above the usual everyday drinkers from Abruzzo. This wine, produced from the iconic grape of Abruzzo is named for the local vineyard named after Farro - the iconic grain of the region.

2013  

Colored and intense, ruby red with garnet reflections, the Rosso di Montalcino has a finely intense nose with fragrant aromas of small, fresh fruits. On the palate it is delicately dry with aromatic, long-lasting flavors.

2016  

Franz Gojer is a master of Schiava and Lagrein. These two varietals which find their homes in the northern reaches of the Alto Adige are about as far from the mainstream as you can get, but each is a truly unique and vibrant example of the best that this mountainous region can produce. Lagrein, on the other hand, is cut from a bigger and darker cloth. A cousin of Syrah, its deep brambly base notes and core of black fruit are all balanced by an underlying mountain acidity and minerality imparted by the soils and climate of the region. -- The Lagrein Granat is sourced from vineyards in the town of Ora, about 30 minutes south of Bolzano. The soil here is alluvial thought it has some porphyry as well. Aged in large botti, this is beautifully made, blanced Lagrein that is delicious on release but has the potential to improve over time as well. -- 13% alcohol.

2015  Le Ragnaie Troncone Toscana IGT

the wine is bony and taught. It offers generosity in concentration of aroma and flavor but not the aroma or flavor in itself. Aromas of cranberry and cherry abound with laurel leaves and wet stones. The palate extends with bright red fruit continuing to be layered over a frail skeletal structure.

2013  Rosso di Montalcino

2015  

Le Volte dell’Ornellaia combines the Mediterranean expression of opulence and generosity with structure and complexity. The approachable style of Le Volte dell’Ornellaia, a blend of Merlot, Sangiovese and Cabernet Sauvignon, reflects the philosophy and savoir-faire of Ornellaia. -- "2015 was one those years that every winemaker dreams of having at least once in his career. The balanced season with a warm and sunny summer, but with a cool, dry weather during the harvest produced wines that perfectly denote the seasonal trend. Rarely do we find a perfect balance between the various components of the wine, from the deep ruby colour, to the crisp and fresh fruity hints with an ideally meaty texture, supported by silky, smooth tannins, devoid of any harsh edge." -Axel Heinz

2016  Toscana Bianco

Toscana Bianco -- Trebbiano 80%, Malvasia 20% -- Average Age of Vines: 35 years -- 3,500 Bottles Produced