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Data sheet Grape variety: 100% Sangiovese Cultivation method: organic Vineyard: Limestone & clay soils, old vines Harvest: by hand Fermentation: spontaneous | wild yeasts in cement Ageing: 24 months in large wooden barrels  Filtration: no SO₂: < 50 mg/l Alcohol content: 13.5% vol. Closure...

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Torcuato Huertas elevates blending to an oenological art form. Of the 21 varieties he grows in his vineyards on the northern slopes of the Sierra Nevada, 10 are white. All of them flow into the Purulio Blanco, which - as astonishing as this may sound - presents itself as one big entity. Its vines...

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Syrah, Cabernet Sauvignon, Merlot, Tempranillo, Cabernet Franc, Pinot Noir, Petit Verdot and Grenache (Garnacha) - France and Spain. The two countries in Torcuato Huerta's life are also reflected in Purulio, his engaging and lively red cuvée. Torcuato was born in El Marchal, a tiny village in the...

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Data sheet Grape variety: Vermentino, Nuragus, Semidano Vineyard: Slate & sand Harvest: By hand Fermentation: spontaneous | wild yeasts, maceration for several days Ageing: In stainless steel tanks Filtration: no SO₂: < 50mg/l Alcohol content: 13% vol. Closure: Natural cork Drinking tempe...

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Everybody is forgiven who has never heard of the Pascale grape variety - also we only knew about it from hearsay. But then Eugenio Bocchino and Cinzia Pelazza decided to add a few hectares of vineyards in Gallura, Sardinia, to their Barolo vineyard and make a red wine from Pascale in addition to ...

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Cinzia Pelazza and Eugenio Bocchino's real home is Barolo, where they produce some of the best Nebbiolos in Piedmont. However, their hearts have also been beating for many years for the wild, dry landscape of Gallura in north-east Sardinia, which is criss-crossed by huge rocks and deep blue bays....

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Le Pretelle is a single position based on limestone and pebbles with old sagrantine life, from which Francesco Mariani gets the quintessence of what the grape variety has to offer. And that's a lot. Sagrantino lacks nothing - if you read it at the right time and this is generally rarely before m...

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Cuvées with Sagrantino have been produced for centuries. Its gripping tannins, full body and variety of flavours predestine it for this. In the past, it was often accompanied by the white Trebbiano Spoletino, but is now almost always complemented by Sangiovese. This provides balance with its inhe...

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In the introduction to her book Natural Wine, which is well worth reading, Alice Feiring describes the difficulties of her first attempts at vinification: Little seems clear, with the exception of the choice of grape variety - unusually for an American, she was determined to make her debut with S...

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The Rosso della Gobba from Francesco Mariani combines Sagrantino, Sangiovese and Montepulciano, the three great red grape varieties of central Italy, to produce a pleasant, inviting red table wine.  Francesco favours finesse and elegance over substance in the Rosso della Gobba. As always, the wo...

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Trebbiano Spoletino can only be found in and around Montefalco. How the grape variety got there or whether it has always been there is still unclear. In the vineyard, it displays the typical characteristics of its large family: it is robust, ripens late and generally has high acidity levels. Othe...

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Data sheet Grape variety: Grechetto Vineyard: In Montefalco, 220 metres above sea level, south-eastern exposure Harvest: By hand Fermentation: spontaneous | wild yeasts, 2-day maceration Ageing: 5 months in steel tanks, 2 months in the bottle Filtration: no SO₂: < 50mg/l Alcohol content: 12.5...

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The idea was as well-intentioned as it was obvious. When Giovanni Dalmasso crossed Nebbiolo and Barbera in his laboratory in 1938, he wanted to combine the best attributes of the two dominant Piedmontese grape varieties: the fragrance and intensity of Nebbiolo with the vibrancy and freshness of B...

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Data Sheet Grape variety: 100% Barbera Vineyard: Originates from two vineyards planted with Dolcetto in 1970 and 2005. Both are mainly based on loam and clay, the planting density is 5000 vines per hectare with an average yield of 1kg/vine  Harvest: by hand  Fermentation: spontaneous | wild yeas...

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The entry-level wine in Rocco di Carpeneto's Dolcetto world - downgraded to DOC by Lidia and Paolo, although this voluntary downgrading is difficult to understand even for us: although the Aur-oura is a classic second wine from the Gaggero and Vicario vineyards, the quality of the grape material ...

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