WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Beneventano Igt Falanghina
VINTAGE	2005
GRAPE COMPOSITION	100% Falanghina
TYPE	White / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Falanghina grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

VINEYARD: 2 Ha in Montefredane, 15 year old vines, 500 mt asl, 5.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Fiano.

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Fiano di Avellino Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Fiano
TYPE	White / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	13%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Fiano grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

WINEMAKING: Grapes are handpicked the third week 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 24 months in French oak tonneaux.

APPELLATION	Taurasi Docg
VINTAGE	2001
GRAPE COMPOSITION	100% Aglianico
TYPE	Red / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	14%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Aglianico grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in French oak tonneaux for 24 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

VINEYARD: 4 Ha in Altavilla Irpina, 45 year old vines, 500 mt asl, 5.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Greco.

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Greco di Tufo Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Greco
TYPE	White / Dry
VINEYARD	8 Ha., situated in Altavilla Irpina, deep in the heart of the Greco di Tufo appellation. 30 years old vines,  density up to 4.000 – 5.000 plants per Ha.
SOIL	Typical compact clayey marls rich in limestone and iron of Irpinia.
ALCOHOL	12.5%
PRODUCTION	45,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Greco grapes are hand-picked the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine matures in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Petilia
WEBSITE:
WINE REGION:	CAMPANIA

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

VINEYARD: 20 Ha in Benevento, 20 to 30 year old vines, 500 mt asl, 5.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Aglianico.

WINEMAKING: Grapes are handpicked the third week 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 4 months in stainless steel vats prior to bottling and release.

APPELLATION	Beneventano Igt Aglianico
VINTAGE	2005
GRAPE COMPOSITION	100% Aglianico
TYPE	Red / Dry
VINEYARD	35 Ha in Benevento, 20 to 30 year old vines, 500 mt asl, 5.000 vines x Ha.
SOIL	Thin superficial layer of red clay over compact limestone.
ALCOHOL	12,5%
PRODUCTION	90,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Grapes are handpicked the third week 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 4 months in stainless steel vats prior to bottling and release.
FOOD MATCH
Producer Home page:	La Guardiense
WEBSITE:
WINE REGION:	Campania

• Beneventano Igt Aglianico

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Greco di Tufo Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Greco
TYPE	White / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	13%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Greco grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

VINEYARD: 3 Ha in Altavilla Irpina, 25 year old vines, 500 mt asl, 5.000 vines x Ha.,thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Fiano.

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts.  The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Fiano di Avellino Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Fiano
TYPE	White / Dry
VINEYARD	8 Ha., situated in Altavilla Irpina, deep in the heart of the Fiano di Avellino appellation. 30 years old vines, density up to 4.000 – 5.000 plants per Ha.
SOIL	Typical compact clayey marls rich in limestone and iron of Irpinia.
ALCOHOL	12.5%
PRODUCTION	45,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Fiano grapes are hand-picked the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine matures in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Petilia
WEBSITE:
WINE REGION:	CAMPANIA

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

VINEYARD: 10 Ha situated in the prized Rauti-Camorz and Fròn sites. Old Pergolas planted between 1955 and 1964. Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone. 100% Teroldego.

WINEMAKING: Teroldego grapes are handpicked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins last for 8 days. The wine matures in a mix of Slavonia oak casks (30 Hl) and stainless steel tanks for 15 months prior to bottling and release on the market.

APPELLATION	Teroldego Rotaliano Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Teroldego
TYPE	Red / Dry
VINEYARD	Old Pergola vines planted between 1955 and 1964, situated in the prized Rauti-Camorz and Fròn sites.
SOIL	Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone
ALCOHOL	13%
PRODUCTION	35,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Teroldego grapes are hand-picked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins lasted for 8 days in 2005 vintage. The wine matured in stainless steel vats for 15 months. After natural decanting in Inox tanks, the wine was bottled unfiltered.
FOOD MATCH
Producer Home page:	Vescovi-Ulzbach – Teroldego Rotaliano [click here]
WEBSITE:	www.devescoviulzbach.it
WINE REGION:	TRENTINO ALTO-ADIGE

• Teroldego Rotaliano Doc

• Teroldego Rotaliano Riserva Doc ‘Vigilius’

VINEYARD: 4 Ha in Tramonti, 80 to 150 year old vines, 600 mt asl, 2.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Raggiera training-system. 70% Falanghina, 20% Biancazita, 10% Pepella.

WINEMAKING: Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Costa d’Amalfi Tramonti Bianco Doc
VINTAGE	2006
GRAPE COMPOSITION	80% Falanghina – 10% Biancazita – 10% Peppella
TYPE /Style	Aperitif or food wine / Light Bodied / Unoaked / High Acidity / Citrusy / Early drinking
VINEYARD	4 Ha, 90 to 130 year old vines, trained with the ancestral ‘Raggiera’ system.
SOIL	Thin superficial layer of red clay over Dolomite limestone.
ALCOHOL	12,5%
PRODUCTION	45.000 bottles
AWARDS
WINEMAKING	Falanghina, Pepella and Biancazita grapes are hand-picked the last week of October and fermented in stainless steel vats at controlled temperature with natural yeasts. The wine matures for six months on its lees in Inox tanks to complete the malolactic fermentation. After natural decanting and a gross filtration the wine is bottled and released on the market
FOOD CHOICE
PRODUCER HOMEPAGE:	San Francesco