VINEYARD: Steep sea-facing vineyard, lying on granite soil, covered by a thin layer of reddish, iron-rich clay. 1 Ha planted in 1975, 4.500 plants per Ha. 100% Ormeasco.

WINEMAKING: The grapes are handpicked during the first ten days of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts. Maceration on the skins last for 7 days. The wine ages for 8 months in French oak tonneaux, not new.

APPELLATION	Vino da Tavola Rosso
VINTAGE	2004
GRAPE COMPOSITION	100% Ormeasco
TYPE	Red / Dry
VINEYARD	1 Ha, 35 year old vines. 5.500 plants per Ha, spurred-cordon training system. Grape yields up to 4 tons x Ha.
SOIL	Steep sea-facing vineyard, lying on granite stone, covered by a thin layer of reddish, iron-rich clay.
ALCOHOL	13%
PRODUCTION	9,000 bottles
AWARDS	Gambero Rosso best value award
TASTING NOTES
WINE MAKING	The grapes are hand-picked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into red wine in stainless steel vats at controlled temperature with  ambient yeasts. Maceration on the skins last for 7 days. Matured for 8 months in French oak tonneaux,  prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Rocche del Gatto
WEBSITE:	www.lerocchedelgatto.it
WINE REGION:	LIGURIA

• Vino da Tavola Bianco ‘Spigau’

• Riviera Ligure di Ponente Doc Pigato

• Vino da Tavola Rosso ‘Macajolo’

VINEYARD: Steep sea-facing vineyard, lying on granite soil, covered by a thin layer of reddish, iron-rich clay. 2 Ha planted in 1962 and 1 replanted in 2002. 4.500 plants per Ha. 100% Pigato.

WINEMAKING: The grapes are handpicked at the end of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with ambient yeasts. A short maceration on the skins under vacuum is carried out to extract maximum aromatic complexity.

APPELLATION	Riviera Ligure di Ponente Doc Pigato
VINTAGE	2004
GRAPE COMPOSITION	100% Pigato
TYPE	White / Dry
VINEYARD	3 Ha., of which 2 planted in 1962 and 1 replanted in 2002. 4.500 plants per Ha. Grape yields 5 tons x Ha.
SOIL	Steep sea-facing vineyard, lying on granite stone, covered by a thin layer of reddish, iron-rich clay.
ALCOHOL	12%
PRODUCTION	35,000 bottles
AWARDS	Gambero Rosso Two Glasses
TASTING NOTES
WINE MAKING	The grapes are hand-picked during the last ten days of September, destemmed and crushed into a pneumatic press. The resulting must is fermented in stainless steel vats with ambient yeasts. At the end of the alcoholic fermentation the wine undergoes a short maceration on the skins for a few hours to extract maximum aromatic complexity from the grapes (the process is done under vacuum to avoid the least risk of oxidation or browning of the colour). The wine is then racked into stainless steel tanks where it matures on the lees until the end of March, when it’s bottled unfined and unfiltered.
FOOD MATCH
Producer Home page:	Rocche del Gatto
WEBSITE:	www.lerocchedelgatto.it
WINE REGION:	LIGURIA

• Vino da Tavola Bianco ‘Spigau’

• Riviera Ligure di Ponente Doc Pigato

• Vino da Tavola Rosso ‘Macajolo’

VINEYARD: Steep sea-facing vineyard, lying on granite soil, covered by a thin layer of reddish, iron-rich clay. 2 Ha planted in 1962 and 1 replanted in 2002. 4.500 plants per Ha. 100% Pigato.

WINEMAKING: The grapes are handpicked at the end of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with ambient yeasts. A short maceration on the skins under vacuum is carried out to extract maximum aromatic complexity. ‘Spigau’ is a vineyard selection from the oldest vines.

APPELLATION	Vino da Tavola Bianco
VINTAGE	2004
GRAPE COMPOSITION	100% Pagato
TYPE	White / Dry
VINEYARD	3 Ha., of which 2 planted in 1962 and 1 replanted in 2002. 4.500 plants per Ha. Grape yields 5 tons x Ha.
SOIL	Steep sea-facing vineyard, lying on granite stone, covered by a thin layer of reddish, iron-rich clay.
ALCOHOL	13%
PRODUCTION	15,000 bottles
AWARDS	Gambero Rosso Two Glasses
TASTING NOTES
WINE MAKING	The grapes are hand-picked during the last ten days of September, destemmed and crushed into a pneumatic press. The resulting must is fermented in stainless steel vats with ambient yeasts. At the end of the alcoholic fermentation the wine undergoes a short maceration on the skins for a few hours to extract maximum aromatic complexity from the grapes (the process is done under vacuum to avoid the least risk of oxidation or browning of the colour). The wine is then racked into stainless steel tanks where it matures on the lees until the end of May, when it’s bottled unfined and unfiltered.
FOOD MATCH
Producer Home page:	Rocche del Gatto
WEBSITE:	www.lerocchedelgatto.it
WINE REGION:	LIGURIA

• Vino da Tavola Bianco ‘Spigau’

• Riviera Ligure di Ponente Doc Pigato

• Vino da Tavola Rosso ‘Macajolo’