List of products by supplier: Apollonio Casa Vinicola

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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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Pandora wines



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Cantele

2020

Le uve vengono pigiate delicatamente e raffreddate a 10/12 °C. Questo consente di portare i tempi di macerazione fino a oltre 24 ore, limitando l’estrazione di tannini. La svinatura avviene quando il mosto ha raggiunto la tonalita e le caratteristiche ottimali. Alla fine della fermentazione alcolica, svolta a 16 °C, il vino matura sur lies per circa 4 mesi. Da bere subito o conservare per 2-3 anni.

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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.

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Falanghina wine Apulia I.G.P. It is a lively young wine, exuberant in the glass, charms with its persistence and freshness, pleasantly acidulous, in harmony with the clarity of the fruit. Roberto Guiscardo was the great Norman leader of the Apulian lands and brother of the feudal lord of the castle of Gioia del Colle.

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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.

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A dynamic and lively wine with a light and ne structure, it enchants for its harmony, its persistence and well- balanced elegance.

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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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Winemaking (Ancestral method): after destemming and soft crushing grapes, must ferments spontaneously, thanks to a pied de cuve of na-tive yeasts, the only ones which increase the expression of our Ter-roir. After 40 days of alcoholic fermentation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the residual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue battonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bott-ling. Natural fining and stabilization, no fining agents added.No filtration.Residual sugars per litre: 2,5 g/l, Brut Nature (no sugar added).Organoleptic properties: greenish yellow colour, fine and quite persi-stent bubbles; intense fruity (peach, apple and pear) and floral nose. Soft taste, tasty and very fresh.Food pairing: ideal aperitif but also for lunch and dinner, very...

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Showing 97 - 108 of 228 items

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