Valentini Trebbiano d'Abruzzo
Valentini Trebbiano d'Abruzzo is made with Trebbiano grapes grown in the hills of Loreto Aprutino, in province of Pescara.
It is made using traditional methods, which require only the use of sulfur and copper in the vineyard, fermentation of must without added yeasts and without temperature control, refining in oak barrels.
A wine destined to last for a very long time.
Gianfranco Fino Es Più Sole
Gianfranco Fino tells his land with this Es Più Sole, a Sweet Primitivo that comes from vines grown as saplings over sixty years old.
Primitivo grapes are left to dry on the plant, then picked by hand and taken to the cellar where must remains in contact with skins for two weeks. After racking, wine remains in French oak barrels for nine months, followed by another nine months of aging in bottle.
Es is the name with which Freud indicates our unconscious, based on passion and instinct, the elements that led to the realization of this wine.
Gaja Chardonnay Gaja & Rey
Gaja Chardonnay Gaja & Rey is an expression of elegance and refinement.
Soft and velvety, it comes from Langhe vineyards in Treiso and Serralunga, with following passage in barrique.
The name derives from Angelo's daughter Gaia and from Angelo's grandmother Clotilde Rey, often present in his memories and deep supporter of quality in making wine.
Oasis degli Angeli Kurni
Oasi degli Angeli Kurni is a wine with unique characteristics and expression of an innovative project, based on contact with nature. Montepulciano grapes are cultivated in vineyards surrounded by woods and Mediterranean vegetation, without any chemical treatments. Vineyards are characterized by a very high density of planting, which pushes the plants in competition with each other, to sink their roots in depth. They are old vines with a very low yield. In the cellar, very concentrated must undergoes barrique passages to reach a great complexity and elegance.
Gravner Ribolla Gialla Anfora
Gravner Ribolla Gialla Anfora is an exciting and evocative interpretation of the grape variety.
The fermentation takes place in terracotta amphorae made in Caucasus and buried. Grapes remain in contact with skins for many months, without temperature control, then wine rests in large Slavonian oak barrels for years.
A profound productive philosophy, which represents a return to the origins: being close to the earth, welcoming nature in all its manifestations, waiting for the cycle of the vine to take place.