Considered the finest DOCG white wine of the Piedmont region, Gavi comes from the southern hillside vineyards around the town of Gavi. Loved by such historical figures as Charles V and Napoleon Bonaparte, Gavi offers great fruit flavors with hints of steeliness and is exceptionally dry with great acidity. Gavi produced in the Mignanego Wineries distinguishes itself for its fine and delicate smell and pleasant harmonious taste. This wine pairs well with fish, shellfish and white meats and is a great alternative to Pinot Grigio. Print a Shelf Talker Click Here
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Mignanego Dolce Rosso, the words “dolce rosso” are Italian for “sweet red”. The chief identifying quality of this wine is a clear, distinct strawberry quality, from the aromatic nose through the light-bodied flavor. This delicately sparkling, light ruby-colored wine is lightly sweet and there is a lively, spritzy taste of bubbles. It is what the Italians call frizzante, and the effervescence is softer and less pronounced than that of Prosecco. With its cherry red color and soft, natural sweetness, Mignanego Dolce Rosso makes an appealing aperitif as well as dessert wine. Print a Shelf Talker COMING SOON
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The word “Redola” is archaic Italian for countryside: The Maremma National Park – where the very nature of this wine originates. The Frank & Serafico’s Vermentino, Sauvignon Blanc and Fiano vineyards, where the wines were born, are bordered by olive groves and thick Mediterranean vegetation of arbutus, myrtle, cistus, and rosemary. The area captures intense scents and pushes towards the sea. This distinctive place allows the vines an uncontaminated environment, allowing the grapes to mature in satisfactory climatic conditions – warm weather brought by the wind from the sea during the day and the soft cool breeze at night.
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Vermentino is a blend of the finest grapes that come from Frank & Serafico vineyards in the Maremma Natural Park. It takes on the flavors of Mediterranean spice and citrus fruits. The process of fermentation is within steel tanks that best preserve the essence of the grapes, allowing the hints of Mediterranean scrub and citrus fruits to be revealed. When you taste this wine, you will enjoy the delicately pleasant and interesting mineral notes that really make this a flavorful wine with a long and persistent finish. Print a Shelf Talker Click Here
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Collected in early October, the Sagrantino grapes are the sole grape used in this wine. Montefalco Sagrantino is fermented with skins for 10-16 days, then left in barrels for 18 months, and then put in steel for an additional 6-9 months. All leading up to the final portion of the process where the wine spends 4-6 months in the bottle.
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Montefalco Rosso “Falco Cacciatore” is collected in early October. It’s made with Sangiovese (70%), Sagrantino (15%), and Merlot and Cabernet (15%) grapes. For 10 days, the wine is left to ferment with skins, leading to being left in barrels for 12 months, then onto an additional 6 months in steel. Montefalco Rosso “Falco Cacciatore” finally then spends 4 months in the bottle.
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‘Mr’ Morellino uses only Sangiovese grapes from Frank & Serafico’s Magliano vineyards. With a delicate scent of violet and marasca cherry, ‘Mr’ Morellino is fermented in steel then left in cement for a minimum of 9 months before being bottled. This wine’s fresh fruit delivers a delightful floral aroma with hints of cherry and almond. Easy drinking, this truly authentic Italian wine will please and satisfy the red wine lover. Print a Shelf Talker Click Here
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Cultivated in Frank & Serafico’s Campagnatico vineyards at an altitude between 250 and 300 m slm. ‘Frank’ is left in French oak for 18 months, which gives the wine more of a balsamic expression with roasting notes and coffee, combined with the red ripe fruit and the Mediterranean scrub. A robust, yet wholly satisfying example of fine Italian wine-making. Well-rounded, with an exquisite, smooth and lasting finish. Print a Shelf Talker Click Here
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From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of Amarone are added to the batch of Valpolicella wines for a period of maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a
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Amarone delle Valpolicella is made of 50% Corvina Veronese, 30% Corvinone, 15% Rondinella and 5% Cabernet and comes to us from the clay hills of the northern part of Verona. When the grapes reach the perfect grade of dryness they are pressed, then fermented in temperature-controlled stainless steel tanks. The fermentation lasts for about 30 days which results in the higher alcohol content, as required by the DOCG. After a period in concrete tanks, where it undergoes malolactic fermentation, the wine is then transferred to oak casks of medium and large size for about three years. The wine refines for
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