BIANCO BELLO $16.50 FLIGHT
Filippi “Vigne della Brà” Soave
2005 Veneto, Italia
Soave is made with Garganega grapes grown around the village of Soave in the Veneto region.
Colle Picchioni “Donna Paola” Malvasia
2006 Lazio, Italia
Malvasia, a prized white varietal from Lazio, blended with Trebbiano to make this perfect for seafood.
Tenuta Niccolai “Palagetto” Vernaccia di San Gimignano Riserva
2005 Toscana, Italia
100% Vernaccia – a white varietal that is so full of flavor, it can be mistaken for a red, according to some.
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RADIANT ROSÉS $15.00 FLIGHT
Valle Martello “Aprutium Alma Mater” Montepulciano d’Abruzzo
2008 Abruzzo, Italia
Specializing in the fruits of Abruzzo, here comes a rosè made from 100% Montepulciano.
Terre da Vino “Paradis” Grignolino d’Asti
2008 Piemonte, Italia
The name Grignolino derives from the word grignole, which means “many pips” in the local Piedmontese dialect of the Asti region.
Ca Nova “Aurora” Nebbiolo Rosato
2009 Piemonte, Italia
From the makers of incredible Barolo, comes a lovely stainless steel fermented rosè from 100% Nebbiolo
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PUGLIA BY THE GRAPE
$19.00 FLIGHT
Lomazzi & Sarli “Latias” Primitivo ORGANIC
2007 Puglia, Italia
100% Primitivo (known locally as Zinfandel) fermented in stainless steel to preserve fruit, then mellowed in oak for 12 months.
Lomazzi & Sarli “Solise” Brindisi Riserva ORGANIC
2006 Puglia, Italia
100% Negroamaro. 15 -16 days of maceration, fermented in steel and then spends a year in French oak.
Lomazzi & Sarli “Nomas” Susumaniello ORGANIC
2004 Puglia, Italia
100% Susumaniello aged for 2 years in French oak and another 7 months in the bottle.
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PERFECTLY PORTUGUESE $12.50 FLIGHT
Caves Vidigal Tinto Dão
2005 Leiria, Portugal
An excellent example of a modern Dão in this lovely blend of Jaen (40%), Touriga Nacional (30%) and Tinto Roriz (30%).
Montinho São Miguel Tinto
2008 Alentejo, Portugal
Aragonês, Cabernet Sauvignon and Trincadeira fermented in stainless steel with a little oak aging to offer a more round mouthfeel.
Montinho São Miguel Tinto Reserva
2007 Alentejo, Portugal
Made from Alicante Bouschet, Aragonês and Touriga Nacional left to soak on the skins for 48 hours before being aged in oak for four months.
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