15 Ottobre 2019

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Ajola is a farm located in Sugana between Lake Bolsena and Orvieto, on the border between Lazio and Umbria. The area of volcanic origin, with red, brown, almost black soil is particularly suited to the production of high quality wines. The project is carried out by young winemakers Jacopo and Luigi. Wines that are reminiscent of peasant tradition and are simple, rustic and easy to drink. The vineyards are cultivated in biodynamic and represent the local grapes of the area such as Procanico, Verdello, Dolpeggio, Malvasia and Sangiovese. In the cellar fermentations are spontaneous and nothing is added to the must, the wines are not filtered or clarified before being bottled, and obviously no sulfur dioxide is added. So they are born very fresh, clean wines, where the drinkability is the host and is the added value and leitmotif of all these products!

Etnella founded by Dadide Bentivenga in 2009, stands on the slopes of the great Sicilian volcano. The winery wisely interprets the uniqueness of the territory of Etna, thanks to a traditional viticulture that enhances biodiversity.
The vineyards extend for 5 hectares, distributed on the north-east side of the volcano in the district of Presa, Linguaglossa, Passopisciaro and Randazzo. Each parcel is differentiated by lava stratification, exposure and altitude, which varies from 600 to 1000 meters above sea level. The cultivated varieties are mainly indigenous, such as Nerello Mascalese, Nerello Cappuccio, Carricante, Catarratto with some vines that reach even 150 years of age!
Davide takes care of his land with great love and careful craftsmanship: pesticides are totally banned and human intervention is reduced to a minimum, with the only help of copper and sulfur. Around the vines you can also see olive trees and fruit trees, which give wealth to the territory and allow you to maintain a natural balance.
In the cellar, the most natural vinification is aimed at highlighting the particular mineral character of the wines: the fermentations are absolutely spontaneous thanks to the exclusive use of indigenous yeasts, any clarification or filtration of wine, the addition of sulphites it's minimal or nothing.
The Etnella winery produces lively and vibrant wines, which tell each sip the magic and complexity of the Etna territory, faithfully returning its different nuances: from each district a different wine is born, which is processed separately, thus enhancing the relative terroir . The Etnella wines express with their elegance and structure a unique place, characterized at the same time by the austerity of the mountain and by the sapidity of the sea, presenting a Sicily that you don't expect.

Valentina Passalacqua is the soul of the Calcarius Project born on the Gargano, a step away from some of the most beautiful beaches in Italy. In the municipality of Apricena is the limestone to mark the lives of people. We are in the first extraction center of southern Italy and the Apricena stone (consisting of 96% calcium carbonate) even embellishes some decorations of the palace of Caserta. On this terroir at 150 m above sea level, with a favorable South-West exposure, the 45 hectares of the farm unfold, of which 20 are used for vineyards, cultivated mainly with native varieties that are the result of a historical-cultural contamination that has its roots in Magna Graecia: Nero di Troia, Bombino, Greco, Falanghina, Negroamaro and Aleatico. The carefully not-interventionist approach does the rest, defining wines with an intriguing and tasty character that have won us over. The one indicated on all the labels is the atomic number of calcium.

We are in Borgo Priolo one of the most suitable areas of Oltrepò Pavese for the cultivation of vines.
A splendid family reality that has now reached the fifth generation and is now managed by the two brothers Antonio and Giacomo Baruffaldi. The wines are the result of commitment, passion and constant research to innovate tradition. 20 hectares of vineyards cultivated organically, with vines located between 300 and 470 mt, and are interspersed to enhance the biodiversity of the land.
Castello di Stefanago is especially known for having created an exceptional and innovative version of sparkling wine, the result of a production method called "Ancestral", halfway between a traditional Classic Method and a Refermented in the bottle: the second fermentation takes place spontaneously in the bottle for the natural presence of yeasts and residual sugars and is subjected to dégorgement before being put on sale. The labels of Castello di Stefanago are linked to each other by the common thread of drinkability, as well as by the exceptional relationship between quality and price. The end products are never out of line and are well suited to varied and different palates thanks to a sip that is always enjoyable and rich in fruit!

Here is the wonderful reality of Canlibero! In Torrecuso in Sannio in the Benevento area, a very suitable area for the production of wine. Ennio Romano and Mena Iannella are the architects of the project. Both believe that wine is spiritual nourishment, but so that it gives emotions and feelings of well-being it must be done with awareness!
Two hectares of vineyards, divided into different parcels in the territory, but all united by a cultivation that follows the biodynamic philosophy. The vineyards, which are located at altitudes between 420 and 470 meters on clayey and rocky soils, are Aglianico, Fiano, Falanghina and Trebbiano, and some as the Aglianico vineyard called Turrumpiso reaches 50 years of age. In the cellar, Canlibero wines are obtained through spontaneous vinification with indigenous yeasts, no use of sulfur dioxide, and no filtration or clarification before bottling. Canlibero wines know how to excite and communicate the ethics and personality of those who produced it! Exceptional portraits of a beautiful area always dedicated to the production of great wines!!!

Located in the village of Pastorello di Langhirano a few kilometers south of Parma, with vineyards overlooking the valley of the torrent Parma, and where Marco and Aurelio Rizzardi cultivate 5 hectares at 500 asl planted with grapes of the territory.
The love for the land has always been on the part of both and in 1992 they decide to recover an old ruin and an old vineyard set in the woods, among trees and meadows. Then they plant Lambrusco Maestri, Pinot Noir, Barbera, Croatina, Sauvignon and Malvasia di Candia. In 2003 they get the organic certification. It's a certificate for a rich and regenerated land with a long abandonment, characterized by a cool and breezy climate dictated by the altitude and by the proximity of the stream, with a calcareous soil for wines with good acidity and vivacity. Almost the entire production is a hymn to the refermentation in bottle. Typology dictated more by a tradition of the territory than by a real choice, these wines have always accompanied a fatty kitchen with wide use of pork in all its forms. Bottled in the spring with a slight residual sugar without being filtered, they resume and end the fermentation in the bottle with the first hot which reactivate the metabolic activity of yeasts. Perhaps the only way to completely close a land, a territory, its grapes and the season that accompanied them.

Azienda agricola Franco Terpin
Terpin Franco
Franco's wines require attention because they speak of his way of conceiving nature, vineyard, and winemaking. Everything is linked to seasonality, without forcing, without synthesis products.
The long maceration of grapes is a tradition-based choice, such as long rests in wooden barrels and bottling aging. Small plots on Monte Calvario and San Floriano give to Franco the opportunity to express his wine philosophy. The diamond tip of his production is the Ribolla Gialla which represents his most significant expression.


Barbacàn is Angelo Sega and his sons Luca and Matteo, producers of Chiavennasca (Nebbiolo) and the other ancient vines of Valtellina from 6 hectares of vineyard on terraced slopes in San Giacomo di Teglio. The screws are located at 500 m.s.l.m. on sandy soils rich in scents, gneiss, granites, and quartz and are located in the classic Valtellina hills that make heroic viticulture. The union of this family to its territory and the maintenance of tradition, is certified by the personal cultivation of a nursery with thirty different Chiavennasca biotypes. The approach is natural both in the vineyard and in the cellar and this is reflected very much in their wines, which naturally arise not standardized, but different in each year, because each year rightly reflects the weather and weather conditions that for 12 months have interacted with the screws. In this way, thanks to the savoir faire of these exceptional winemakers, every year ancient gestures are repeated that carry on the identity of a people that has always been linked to the cultivation of Nebbiolo. This is how the wines of Barbacan are born, crafted in the true sense of the word and respectful of the terrors of belonging, faithful portraits of the vintages with their oddities and their balances, always different and always a pleasant surprise!

This is the fascinating project of Beatriz De La Iglesia Garcia, Spanish from Seville and Pierpaolo Badalucco, from Sicily. Back in Sicily to manage the family vineyards in the territory of Petrosino, a small town on the sea between Marsala and Mazara del Vallo. Beatriz brought some Spanish varieties to Sicily and planted them in some vineyards. Thus the Dos Tierras project was born: a blend of Sicilian grapes with Spanish grapes, all grown in Sicily.
Production in biodynamic, no use of chemicals in the vineyard and in the cellar, but only the "savoir faire" of these exceptional winemakers!

The company was founded in 1996, when Ferdinando Zanusso, after many years working around the world, bought two land plots with very neglected vines: one in Brazzano di Cormons, the other in Gramogliano.
The vineyard of Gramogliano, adjacent to the cellar, is surrounded by the woods and is divided into two parts, San Pietro e Galea, which give the name to two lines of production.
The vines are very old and they are even 60 years old. With the exception of Merlot we find only white berry varieties, the real protagonist of production.
Today, Ferdinando, together with his son Mario, is a promoter of viticulture dedicated to respect for the land.
The Cosimo Maria Masini farm is based on the hills of San Minato, an ancient medieval village in the heart of Tuscany, in the province of Pisa, along the route of Francigena Street, land of Wines and White Truffle (the precious tuber magnatum).
The estate, owned by the Masini family since 2000, extends over a single hill, 40 hectares of vineyards, olive groves and arable land.
Villa la Selva, the heart of the estate, is an ancient mansion already belonged to the Buonaparte family, later acquired in the mid-nineteenth century by the Marquis Cosimo Ridolfi, the founder of the agrarian faculty at the University of Pisa that started the innovative technical vineyards and build the currently used wine cellar.
The vineyards, located at about 100 meters above sea level, extend for about 13 hectares on clayey soil of Pliocene origin, rich in fossils with microclimatic conditions ideal for the vine.
The varieties grown are those of the Tuscan wine tradition: Sangiovese, Canaiolo, Trebbiano, White and Black Malvasia, Buonamico, San Colombano and an almost disappeared native, Sanforte, of which they are recovering the genetic heritage. The latest plants also include international vines: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and Cabernet Franc.

Nicole 2017 - IGT Sangiovese 16,50€;
Cosimo 2015 - IGT Rosso 25€;
Annick 2018 - IGT Toscana bianco 14,00€.
After met Gradoli and its vineyards as a student at the faculty of Agraria at the University of Tuscia di Viterbo, so much so that it was the subject of his thesis, in 2004 Andrea Occhipinti started this extraordinary project.
The company was born on the north-western shores of Bolsena lake, in the heart of Gradoli, about 450 m. Agricola Occhipinti benefits from the climatic condition characterized by the presence of the largest volcanic lake in Europe.
Its objective is to preserve and enhance the characteristics of the two native grape varieties of Gradoli, Aleatico and red Grechetto, through the mass selection of the most suitable vineyards for the volcanic nature of the soil, scrupulous methods with which the grapes, at the right maturation step, harvested and transported, and a special care in the stages of drying, wine making and preservation, where the taste of tradition and the effervescence of innovation blend perfectly.

Alea Viva 2017 IGT Lazio Rosso 18,90€;
Fremito 2018 Vino Bianco 15,90€.
Rosso Arcaico 2018 16,90€
Alea Rosa 2018 14,90€
"Elios" born from the passion of two young Sicilian friends who, in love with their land,
they decide to take the family farms by the hand to develop their potential.
MODUS BIBENDI arises from the strong conviction that wine should be conceived by a natural vinification that excludes an invasive intervention and the use of chemical substances. A wine that is pure expression of nature and the territory from which the grapes come.
Wine must not be a product to be adapted to the taste of the consumer, but an expression of the nature and characteristics of the territory from which the grapes come.

I Cacciagalli is a young company of the Alto Casertano that produces extremely expressive wines of the terroir of origin, respecting nature and in love for traditional craftsmanship. The company is run by the spouses Diana Iannaccone, a young agronomist, and Marco Basco, a keen expert on the wine world, and represents the path of life that they bravely undertook, driven by the dream of creating sincere and intense wines.
The environment that surrounds the company is dominated by the Roccamonfina volcano, no longer in business and which has left an extremely rich and mineral soil, a fertile cradle ideal for vineyards. The territory is also crossed by the Volturno river, which gives other important nutrients. The result is perceived in the fresh and mineral wines of I Cacciagalli, whose bunches have grown in hot and dry days and have remarried in the mild and windy nights.
The choice to leave space for nature, in the formation of the personality of the wines, has led the company to forge a solid philosophy, applying the principles and practices of biodynamics in the vineyard. The use of terracotta amphorae for the vinification of grapes is significant: in this way all the aromas are preserved unchanged. The Caserta terroir is thus told by wines born of the love of Diana and Marco, with an intense and elegant character, an expression of love for their land.

Creature of the extraordinary Battista Belvisi, farmer, winegrower, wine cellar and winemaker, who with three and a half hectares located in Khamma in the southeastern part of the island, has managed to create wines that are increasingly spectacular and interesting!
The vineyards located at about 300 meters on the level of the sea with an average age of 60 years, are cultivated with biological management and use of biodynamic techniques. Vinification exclusively made with indigenous yeasts, and no type of adjuvant and additive is used, furthermore during the transformation steps no sulfur dioxide is used. No sulfites added to all wines. JUST NATURAL WINE!!!

ANDREA CERVINI - Vino del Poggio
Il Poggio is a small winery of Piacenza guided by ancient rural wisdom by Andrea Cervini, born among the vineyards and promoter of a clean viticulture that does not use pesticides, herbicides or chemical fertilizers, but only sulfur and copper.
The vineyards are located in the Val Trebbia a fertile and evocative territory, surrounded by woods and hills.
Produced according to tradition and with artisanal methods, the wines of the Poggio are characterized by pleasantness of drink, great aromatic cleanness and uniqueness of expression. They are produced from grapes typical of the area, from long macerations, from a minimum use of sulphites and from refining in cask, and are not filtered before being put on the market. In this way the best characteristics of the territory are enhanced to give life to good, expressive, extraordinarily gastronomic wines.

Giulio Armani is the soul of this small company that is one of the few producers that can boast a production that has always been based on the search for authentic Emilian wines with an ancient charm, products recovering the most traditional local practices.
The vineyards of the winery extend for small parcels on a very calcareous ground on Mount Dinavolo, between 400 and 500 meters above sea level. Here the most typical grape varieties of the area are cultivated through ecological and sustainable practices, mainly white grapes: Malvasia di Candia, Marsanne and Ortrugo, but also Trebbiano romagnolo and other minor varieties. The processing in the cellar involves long maceration on the skins, spontaneous fermentation with indigenous yeasts, no addition of sulphites and no filtration. These practices, which differ from the precepts of conventional enology, have been experimented by Giulio for many years at the La Stoppa winery and have become the symbol of a method that is at the same time new and very old to make wine.
The wines of Denavolo winery reflect the most direct, traditional and fundamentalist face of the enogastronomy of Emilia. They are paradigmatic wines, rustic, dynamic, expressive, sometimes instinctive, unfailingly able to amaze and give great satisfaction.

The farm Il Casale is located in Certaldo, a fantastic medieval village between Florence and Siena and has always been run by the Giglioli-Rinaldi family since 1770. Today it´s managed by Antonio Giglioli who was one of the first in Italy to cultivate the vines in biodynamic. 7 hectares of vineyards where no chemical substances are used but only biodynamic preparations. In the cellar fermentations are spontaneous with only indigenous yeasts. Even for white wines, long macerations on the skins are used in order to extract the maximum from each single bunch. The refinements take place in 50-year-old chestnut barrels from 20 to 40 hectoliters. Surprising wines that never tire of letting you drink without tiring!


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