Tasting Notes: One part of the grapes were pressed immediately after their arrival at the estate, another part were kept on the skins for 15 hours and the third part was in contact with stems and skins for about one year. These... Read More
Estate History: Ampeleia is located in Maremma (Tuscany) on the Colline Metallifere (Metal hills) and is characterized by its high-rise from 200 to 600m above sea level that conveys biodiversity. It is a biodynamic farm managed... Read More
Tasting Notes: The Caruso & Minini Arancino is a skin-contact 'orange' wine made from mostly Catarratto grapes and a touch of Inzolia. These white grapes see 20-day skin maceration then stainless steel fermentation and... Read More
Estate History: Azienda Agricola COS was founded in 1980 by Giambattista Cilia, Giusto Occhipinti and Cirino Strano. These three old school friends started out making wines for pleasure and ended up transforming the future of... Read More
Tasting Notes: This incredibly rich and oxidative wine of primarally Malvasia is incredibly unique. La Stoppa's Ageno initially begins to taste of rich and oxidative primary fruit, but very quickly shows a much more complex... Read More
Tasting Notes: The Le Ragnaie Civitella Toscana Bianco is made from Fiano grapes (yes, the grape made famous in Campania) grown on high altitude vineyards in Montalcino. The five days of skin-contact provides a color and texture... Read More
Tasting Notes: The Skerk Vitovska, from the rare Vitoska grape, is a vibrant golden yellow color in the glass. A bouquet of wild flowers and ripe golden apples, with brackish and vinous traces from the maceration of the skins... Read More
Tasting Notes: The Tre Monti Albana Vitalba is a certified organic orange wine. Fermented and left on the skins in amphora for 120 days, this alluring orange wine offers an array of intriguing aromas including saline, dried yellow... Read More
