This is a simple sparkling wine designed to drink and drink, a veritable thirst quencher. Just 10.5% alcohol, it is made up mainly of procanico, which was fermented dry and then underwent a second fermentation in bottle.
Pizzicante Rosato 2014
Another wine to swig and swig. Sangiovese is the main component in this rosé. It is light, perfumed and very fresh.
Litrozzo Bianco 2014
A blend of procanico, malvasia, roscetto, romanesco and petino. Everything was pressed directly and left to ferment in large resin tanks. With only 10% alcohol it is incredibly easy to drink.
The Bianco is made up of indigenous grape varieties, mainly procanico and malvasia. The wine macerated on the skins for a few days and then went into barrel to finish fermentation.
Bianco R 2012
Procanico and malvasia were destemmed and left with their skins for one week. The wine was then aged for two years in chestnut barrels.
Litrozzo Rosso 2014
Sangiovese, ciliegiolo and merlot were destemmed and left to macerate for around 8 days. At not quite 11% alcohol the wine is smooth with notable berry aromas.
Le Primeur 2014 Magnum
This is an very elegant take on Aleatico. The carbonic maceration lends an unparalleled freshness, which marries nicely with its floral edge.
Rosso di Gaetano 2013 Bottle / Magnum
This red is a mix of Sangeiovese and various international varieties. It spans a good balance of integrating bright fruit and tannins with freshness. An already well-developed wine, it is easy to drink yet possesses the ability to age well.
The local varieties of greghetto, cileigiolo, colorino and cannaiolo were vinified in a traditional way. The stems were removed and the wine fermented with the skins in vats of French oak and chestnut for about three weeks.
Rosso R 2012
The best greghetto rosso from the oldest sites was saved for Rosso R. When the fruit reached full maturity it was picked, partly detstemmed and left to macerate for one month. After the pressing the wine was fined for just less than 24 months.
Here ciliegiolo joins greghetto to make a very particular expression of this Italian fruit. The bunches were all left intact in a large wooden vat, saturated with CO2. After two months of carbonic maceration, the grapes were crushed by foot and pressed a few days later. The wine was put into barrels to finish fermenting and aged for two years. It then spent over a year in the bottle to obtain the best balance.
Alea Jacta Est 2011
This is a very different expression of Aleatico, resulting from a very hot year and extremely mature grapes. Maceration took place in open vats until February - there was still sugar in the wine and it was put into a large oak barrel for three years. This wine is an incredibly complex beast, with incredible acidity and a huge potential for further aging.