The Vino Nobile di Montepulciano 2019 from Tenuta di Gracciano della Seta received 92 points from Decanter
Continue readingVino Nobile di Montepulciano 2019
New vineyard for Gracciano
Tenuta di Gracciano della Seta recently bought a new vineyard, increasing the total vineyard extension to 20.58 hectares now.
Continue readingIWSC Awards for Masottina
The International Wine and Spirit Competition (IWSC) awarded the Contragranda Extra Dry from Masottina with a silver medal and also the R.D.O. Levante Rive di Ogliano with silver. The R.D.O. Ponente Rive di Ogliano Brut 2021 received a gold medal and had a score of 95 points.
Continue readingIWSC Medals Santadi
The International Wine and Spirit Competition (IWSC) awarded wines from Cantina di Santadi: Gold for Festa Noria and Silver for Rocca Rubia Riserva.
Continue readingBrut Rosé 90 points Vinous
The Brut Rosé, Giovanni Galliano, vintage 2018 from the wineproducer Borgo Maragliano in Piemonte, received 90 points from Vinous.
Continue readingRoero Arneis Monchiero Carbone
Roero Arneis Riserva Renesio Incisa 2018 from Monchiero Carbone receives 92 points from Wine Enthusiast
Continue readingAwards Masottina
Awards Masottina: take a look at these recent important results: International Wine Challenge (IWC), International Wine & Spirit Challenge (IWSC), Concours Mondial de Bruxelles and Prosecco Master (by The Drink Business)
R.D.O. Brut Ponente 2021
Gold Medal
Variety: 100% Glera
Residual sugar: 4 g/l
Coming from a vineyard facing south-west, this wine encapsulates all the elegance and finesse of a unique terroir such as Ogliano, where its typical features are sealed by a slightly spicy hint that develops in crescendo thanks to its longevity.
The wine is made from hand-picked selected grapes, white vinified by the gravity method.
Prise de mousse and maturation take place over approximately three months, followed by further ageing for one month in bottle.
Points
0
R.D.O. Extra Dry Levante 2021
Silver Medal
Variety: 100% Glera
Residual sugar: 13.5 g/l
Hails from a vineyard of 50-year-old vines, facing east and caressed by a constant breeze. The result is a wine whose powerful fruity aroma, structure and mineral touches are widely acknowledged.
Hand-picked, selected grapes are white vinified by the gravity method. Prise de mousse and maturation take place for approximately three months, followed by further ageing for one month in bottle.
Points
0
Variety: 100% Glera
Residual sugar: 14 g/l
A well-balanced wine with a lingering finish in which the sugar content brings out its finesse. Once again we can appreciate the different essences of grapes from the Conegliano Valdobbiadene hills, selected and white vinified. Prise de mousse and maturation take place over approximately one month, followed by another month of ageing in bottle.
Points
0
Prosecco DOC Rosé Brut Collezione 96
Silver Medal
Variety: 90% Glera – 10% Pinot Nero
Residual sugar: 8 g/l
This wine blends the elegance of Pinot Noir and the versatility of Glera. The Glera grapes are white vinified, and the Pinot Noir red vinified, after brief pre-fermentation maceration of 24 – 36 hours. The two base wines are then blended before prise de mousse, which takes place on selected yeasts for at least ninety days. The wine ages in bottle for a month before distribution.
Prosecco Treviso DOC Calmaggiore Brut
Bronze Medal
Variety: 100% Glera
Residual sugar: 10 g/l
Prosecco wine with unmistakable style, featuring outstanding elegance, versatility and finesse. Subtle on the palate, enveloping and fresh, it is vinified to the company’s best sparkling wine tradition that uses gravity in order to interfere as little as possible with the raw materials so that they represent and preserve the value of our land.