Castello Monaci
2021
Coribante is an intriguing wine due to the unexpected union of the aromas and character of two red grape varieties: Syrah from which it takes the scents and aromas of a fresh wine, and dried Malvasia Nera di Lecce, aged in barrique from which it takes the fullness and the body of a mature wine. The name of the wine is inspired by the lively character of the Corybantes, dancers who, to the rhythm of the tambourine, unleashed frenetic dances and pulsating music, capable of transmitting heat and energy in an unparalleled harmony.
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Rivera
2014
Aglianico is one of the oldest grape variety in the world, being introduced in Southern Italy by the Ancient Greeks about 3.000 years ago in what they called Enotria or Land of Wine. Today, its qualities are well recognized; for its elegance, ageing potential and complexity of its wines, it has been called “the Nebbiolo of Southern Italy”. The Cappellaccio Aglianico Riserva takes its name from the
thin and hard calcareous crust that is found at around 50 cm under the limestone soils of the Castel del Monte doc area and that has to be broken in order to allow vines to be planted. Cappellaccio Aglianico Riserva is a wine that fully expresses the outstanding characteristics of Aglianico.
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Tenute Rubino
2017
Colour: dark ruby.
Bouquet: this full and enveloping wine shows ethereal, fragrant and rich notes. It displays scents and nuance of cherries in brandy, mulberry jam, blueberry and blackcurrant, humus, tobacco and ginger, black pepper and herbs.
Taste: dynamic, coherent and of strong impact, it shows fascinating mineral aromas that well combine with the powerful structure of the fruit, the acidity and the pleasant and exuberant tannins.
Characteristics: it’s a warm and complex wine with a flighty personality, generous and vibrant, intense and concentrated, surprising while ageing.
Food matches: perfect with “bucatini” in boar meat sauce, “pappardelle” in hare sauce, rigatoni “con la pajata”, pork stew, tripe rolls, stuffed meat rolls with tomato sauce, “spiedo di manzo al lardo” (spitroasted beef with lard) and tuna stew with mint. Very good with medium-seasoned cheeses.
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Vini Candido
2015
Varietà di uve
Negroamaro
Vinificazione
Macerazione lunga in acciaio dell'uva diraspata. Dopo la fermentazione malolattica, matura in barriques.
Abbinamenti
Pesci in umido, carne di manzo arrostita o alla griglia, formaggi a pasta dura.
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Tenute Rubino
2016
Colour: bright ruby
Bouquet: ethereal and enveloping notes of cherries in brandy, plums, mulberry, blackcurrant along with nuance of black pepper, tobacco, liquorice, thyme, rosemary, leather and juniper;
Taste: warm and elegant, full with a balanced alcohol structure, velvety and harmonious, long and persistent, rich of gentle and smooth tannins;
Characteristics: a rich and persuasive fruity wine, it perfectly combines important structure, pulpy and lively, with balanced acidity and well-defined tannins.
Food matches: try with pork stew, grilled steaks of Chianina, orecchiette with horse meat sauce, lamb with mushrooms and sausages, rabbit “alla Contadina” with black olives. Ideal with medium-aged cheeses.
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l'Archetipo
Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermen-tation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added.No filtration.
Ageing of wine on lees: 6 months in steel tanks, 2-3 months in large wooden barrels and at least 3 months in bottle. Malolactic fermen-tation takes place during aging. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: ruby red colour; fruity nose (black cherry and plum), with final cloves aroma. Medium body, smooth and ba-lanced, quite tannic, fine and elegant. An authentic Negroamaro!
Food pairing: ideal for pasta with ragù, or soft and fresh cheeses, vegetables and beans soups.
Serving temperature: 15 °C. Decant wine before drinking it.
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Tormaresca
2019
180,000 bottles per year from the handpicked grapes of the Maime estate in San Pietro Vernotico (province of Brindisi)
Fermentation: first a cold (41° Fahrenheit, or 5° Centigrade) maceration on the skins for five days prior to fermentation in bring out the aromas, the color, and the supple structuring elements of the future wine; the must is then run off its skins and fermented at 64° Fahrenheit (18° Centigrade)
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Vini Coppi
2013
To be invited to the table when we want to indulge in a soft, enveloping, and greatly harmonic wine. It owes its name to the “Vinacciere” ships that took off from the Apulian ports, loaded with wine used to strengthen that of others, produced in less sunny areas. Food pairings: it is a wine to enjoy throughout the whole meal, served with pappardelle pasta with cod sauce, barley and porcini mushroom soup, apple strudel
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Schola Sarmenti
2017
Harvesting and wine-making: Grapes are picked up by hand and gently laid down into little airy crates, arriving as whole bunches at the winery. Once there, grapes are further selected using an advanced sorting table.
Bouquet: An interesting fragrant nose permeated by a fresh bind of ripe fruit and black cherry.
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Schola Sarmenti
2017
Harvesting and wine-making: Grapes are picked up by hand and gently laid down into little airy crates, arriving as whole bunches at the winery. Once there, grapes are further selected using an advanced sorting table.
Aging: Eight months in medium-toasted French oak tonneaux; then, eight months of refinement in bottles.
Bouquet: A ruby-red wine with a light shade of purple. Generous in fruit flavor and spicy notes, its vaguely sweet taste stimulates your imagination. It shows remarkable intrigue in its complexity and never fails to enchant with its supple, finely textured palate.
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Michele Calò
2019
THE VINIFICATION: Traditional vinification with a continuing maceration of
grape skin lasting 7,8 days according to the vintage and the racking-off,
with an evident intensity of colors and scents. When the grape-harvest ends,
the starting ageing of wine occurs partly (60%) in steel containers and
the remaining part (40%) in small valuable oak barrels for about
12 months. Then the wine blending occurs and after a period of rest,
the product is bottled and put on the market after an ageing
in bottle of 6 months.
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Tenute Rubino
2019
Colour: intense ruby red with purple tinges.
Bouquet: fragranty fresh notes of red fruit: cherries, pomegranate, raspberries and mature plums.
Taste: sapid, mineral and round, with pleasantly soft tannins.
Characteristics: a balanced and velvety wine, with an elegant and persistent texture; its harmony, persistence and elegance are truly enchanting. Its varietal notes stand out clearly.
Food matches: Versatile and seductive, it goes well with savoury dishes such as stuffed aubergines and peppers, orecchiette with tomato sauce, risotto with porcini mushrooms. It pairs well with cold cuts, semi-cured cheeses and grilled meats.
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