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Italian Wine  

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MastroJanni

VARIETY 

100% Sangiovese (Brunello) 

BARREL AGING: 

6-7 months in 54 hl barrels made of Allier oak 

BOTTLE AGING 

Aging: 3 months 

100% Sangiovese (Brunello) 

BARREL AGING: 

36 months in 16-33-54 hl barrels made of Allier oak. 

BOTTLE AGING 

For a minimum of 6 months in our cellars.

SERVING SUGGESTIONS 

With all courses of a meal, the perfect enhancement for grilled red meats 

ALCOHOL CONTENT 

14.0% 

V. 2007/ 2012 / 2013-JAMES SUCKLING 

95 PTS /94 PTS/ 92PTS 

V. 2008/2012-WINE SPECTATOR 

91 PTS/92PTS 

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BARBERA D'ALBA LORENS DOC 

  • VARIETY 

Barbera 100%, thinned veraison 

  • VINEYARD LOCATION 

The grapes come exclusively from its own vineyards, located in the towns of Treiso and Roddi 

  • AGEING 

12 months in barriques and 6 months in bottle 

  • COLOR 

Full ruby red color and compact 

  • AROMA 

Rich aroma, full and complex, full of personality, with elegant notes of blueberry and blackberry, hints of vanilla, caramel and spices 

  • TASTE 

Full and structured, balanced, with a long finish 

  • FOOD PAIRING 

Meat stew, wild game, mushrooms and truffles 

  • SERVING TEMPERATURE 

Serve at a temperature of 16 ° C 

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GiFting Option

ITALIAN WINE 

BRUNELLO DI MONTALCINO DOCG

  • VARIETY 

Sangiovese grosso 100% (brunello) 

  • AGING 

36 months in Slavonian 20/25 hl oak barrels followed by a minimum of 8 months in the bottle at controlled temperatures

  • COLOR 

Bright ruby with garnet hints 

  • BOUQUET 

Typical notes of ripe red fruits that combine with hints of sweet spices (vanilla and chocolate) with a delicate ethereal and balsamic background, with tones of tobacco and officinal herbs 

  • TASTE 

The great intensity in the mouth, the fullness and roundness are excellently supported by freshness and structure; the tannins robust and soft at the same time give an elegance and persistence to this wine and assure it of a long life 

V. 2012 / 2013-INTERNATIONAL WINE CHALLENGE

GOLD / GOLD 93PTS

V. 2014-WINE ENTHUSIAST 2018

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RIPASSO 

  • VARIETY 

Corvina, Corvione, Rondinella 

  • VINEYARD 

Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines.
Training system: Pergoletta Doppia.
Age of vines in production: 15 to 25 years.
Buds per vine: 18.
Density: 3,300 to 3,500 per hectare.
Yield per hectare: 70 hl. 

  • HARVEST 

In the beginning of October exclusively by hand. 

  • VINIFICATION 

destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle. 

  • TASTING NOTES 

Color: intense ruby red.
Perfume: complex, of red fruits, vinous and spicy.
Flavor: harmonic, full bodied and velvety with well balanced tannins and acidity. 

  • SERVING SUGGESTIONS 

Grilled red meat. 16o-18oC. 

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AMARONE

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  • VARIETY 

Corvina, Corvione, Rondinella 

  • VINEYARD 

Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines.
Training system: Pergoletta Doppia.
Age of vines in production: 15-25 years.
Buds per vine: 18.
Density: 3,300-3,500 per hectare.
Yield per hectare: 44 hl. 

  • HARVEST 

In the first ten days of October exclusively by hand. 

  • VINIFICATION 

Destemmed and gentle pneumatic pressed in the beginning of February. Fermentation at a temperature from 12 to 23 °C. Slow maceration for 30 days (of which 12 a cold). Manual punching down of cap 3 times a day. Full malolactic fermentation. Aging in wood then in bottle. 

  • TASTING NOTES 

Color: ruby red, dense and compact.
Perfume: big intensity and persistence, ethereal, fruity with hints of cherries and dried prunes, dried flowers, sweet spiced.
Flavor: full bodied and determinate smooth, counterpoint of velvety tannins. 

  • SERVING SUGGESTIONS 

Meditation. 18-19 °C 

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BRUNELLO DI MONTALCINO 

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BRUNEL LO DI M ONTALCINO DOCG

V A R I E T Y

100% Sangiovese Grosso

H A R V E S T M E T H O D

Hand picked and harvested in 15 kg baskets A V E R A G E A G E O F V I N E S

16 years

V I N I F I C A T I O N

20-25 day of maceration at a controlled temperature of 28-30 degrees.

A G I N G

Three years in big oak casks of “Rovere di Slavonia” and refinement for at least six months in bottles.

C O L O R

Ruby red with a garnet rim

B O U Q U E T

Eucalyptus & peppermin followed by ripe fruit, aromas of blackcurrant, maraschino and berries.

T A S T E

Full body, soft silky tannins

P A I R I N G

grilled red meats, game, aged cheeses and succulent first courses. Serving at 18 degrees, preferably opened for a least one hour before served.

V . 2 0 1 3 -

W I N E S P E C T O R 9 0 P T S V .

2 0 1 4 / 2 0 1 3 / 2 0 1 2 -

J A M E S S U C K L I N G 9 0 P T S / 9 3 P T S / 9 0 P T S V .

2 0 1 3

- T H E W I N E H U N T E R V .

2 0 1 2 -

A N T O N I O G A L L O N I V I N O U S 9 1 P T S V . 2 0 1 2 -

S L O W W I N E V I N O S L O W V .

2 0 1 2

- D E C A N T E 

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AP PAS S I M ENTO

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V A R I E T Y

60% Montepulciano d'Abruzzo - 20% Merlot- 20% Sangiovese

C O L O R

Intense ruby red color

B O U Q U E T

Fruity, hints of sweet berries & dark chocolate

T A S T E

Heavy, concentrated and intensely sweet-fruited, velvety tannins create an experience akin to liquid raspberry ruffle.

A L C O H O L C O N T E N T

14.00 % by vol.

M U N D U S V I N I 2 0 1 9 G O L D V .

2 0 1 7 -

D E C A N T E R 2 0 1 9

C O M M E N D E D

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