Archive | August, 2009
Etna Bianco Doc
Grapes are handpicked at the end of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months on its lees in stainless steel tanks to complete malolactic fermentation, prior to bottling and release.
Continue reading...Sicilia Igt Rosso
23. August 2009
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Grapes are handpicked at the end of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux
Continue reading...Ciro’ Doc ROSATO
20. August 2009
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Gaglioppo grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 24 hours to obtain a pale salmon color. The wine mature for 6 months on its lees prior to bottling and commercial release.
Continue reading...Ciro’ Doc BIANCO
20. August 2009
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reco grapes are handpicked the first week of September, destemmed and pressed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature. The wine matures for 6 months on its lees in stainless steel tanks prior to bottling and commercial release.
Continue reading...Calabria Igt Greco Bianco
20. August 2009
Greco grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; The wine ages on its lees for 8 months prior to bottling and commercial release.
Continue reading...Ciro’ Rosso ‘RONCO DEI QUATTRO VENTI’
19. August 2009
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Gaglioppo grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 10 days.
Continue reading...Salento Igt Chardonnay ‘LE SCIARE’
17. August 2009
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Chardonnay grapes are hand-picked the first week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. The wine ages on its lees for 5 months in stainless steel vats. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.
Continue reading...SALENTO IGT PRIMITIVO ‘LE SCIARE’
17. August 2009
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VINEYARD: Young bushvines [Alberello], dry farmed and hand-pruned. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Primitivo. WINEMAKING: Primitivo grapes are handpicked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 3 days in [...]
Continue reading...Squinzano Doc
17. August 2009
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Negroamaro and Malvasia Nera grapes are hand-picked the third week of September and fermented into wooden vats at controlled temperature with selected yeasts. Maceration on the skins last for 7 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 10 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.
Continue reading...Salento Igt Negroamaro
17. August 2009
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Negroamaro grapes are hand-picked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 5 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 6 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.
Continue reading...© 2009 Selected Estates of Europe , 620 Concord Avenue, Mamaroneck, NY 10543 | Phone: 1.914.698.7202 | Powered by WhelanTechnologies
23. August 2009
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