Bibenda 2026: the results of the Bibenda -I Migliori Vini d’Italia- 2026 have been published. Congratulations to our associated producers with the prestigious 5 Grappoli recognition
Cuvée Germana Beltrame Brut Nature Edizione VI
A wine generated by several vintages that age in the cellar in stainless steel tanks before being drawn off.
An expression of the nobility generated by a magical grape variety which, after years of ageing, is capable of bewitching, pleasing and surprising. The sum of several vintages vinified and aged separately and then blended on the basis of their characteristics just before beginning a long period of 36 months’ bottle-ageing.
Carignano del Sulcis Riserva Rocca Rubia 2022
After stemming and crushing, the grapes are fermented and macerated for 12-14 days in stainless steel tanks at controlled temperature of 25-28 °C. During this period, the must is frequently pumped up, thus fully absorbing the noble tannins typical of bush-grown carignano. After malolactic fermentation, the wine is transferred to small, fine grained 1st and 2nd-passage French oak casks for 10-12 months, to further develop its biochemical and chemical-physical properties, aroma and taste. Further aging in the bottle for several months enables early bouquet development.
Carignano del Sulcis Superiore Terre Brune 2021
Alcoholic fermentation in stainless steel tanks at controlled temperature, for about 15 days. During this period, pomace maceration enables complete diffusion of the polyphenols contained in the skins into the must. Next, early malolactic fermentation enables the transfer of the wine into barriques already in early December. Maturation in new, fine-grained French oak barriques continues for 16-18 months maximum, at the end of which the wine has acquired complexity, style and longevity. Further development in the bottle for 12 months.
Carmignano Riserva Elzana 2021
Maceration with the skins for 20-25 days with
temperature control (délestage and pumping over of
the must).
Malolactic fermentation.
Two years in wood. The first year in French oak tonneaux (capacity 3.5 and 5 hectolitres) and the second year in Slavonian oak casks (capacity 25 hectolitres). Finishing in the bottle for one year
Verdicchio dei Castelli di Jesi Classico Superiore Podium 2022
Low yield per acre of selected grapes that are slightly overripe: soft pressing of the whole grapes, cold settling of the must and fermentation at low temperatures.
Adeg for 15 months in stainless steel tanks at 10° C on the lees and bottle refinement for four months
Traditional Barolo, with long fermentation and maceration
in oak vats at a temperature of around 30°C; aged in large Slavonian oak barrels for
up to 42 months, followed by a further 24 months in the bottle.
Brunello di Montalcino Riserva 2019
Alcoholic fermentation with indigenous yeasts and approximately 20 days of maceration on the skins in temperature-controlled wooden vats (around 30°C), followed by about 36 months of ageing in Slavonian and Austrian oak barrels, and completed with at least 12 months of bottle ageing.
“Musco” was born from a small vineyard planted with native grapes of the area grapes mixed in rows.
Produced without the use of electricity, this wine matures and refines for several months, following traditional techniques.
Even bottling is done by hand
Bolgheri Superiore Il Castellaccio 2022
The fermentation takes place by means of indigenous yeasts in stainless steel tanks temperature controlled with a maceration on the skins from 45 to 50 days.
After racking the wine is kept in French oak barriques for 12 months and in amphorae of ceramic composition for further 12 months. After bottling
further ageing in bottles for at least 6 months.
Amarone della Valpolicella Riserva
Lilium Est 2010
Grapes are carefully hand-selected twice. Only the initial, gentle pressing of the grapes is used to get the best juice.
The grapes are dried for three months before fermentation. The wine ferments naturally for 20 to 25 days in wooden barrels. During this time, the wine is manually punched down. Malolactic fermentation also occurs naturally in 500-liter casks.
The wine ages for three years in new Bordeaux barrels. The staves for these barrels have been dried outdoors for at least three years beforehand.
After bottling, the wine is aged for a minimum of four more years.
Amarone della Valpolicella Campo dei Gigli 2020
Harvest: double hand selection in trays. Raisining: 3 months. Washing of the grapes and only first-pressing must without pressing in December. Fermentation: in stainless steel at controlled temperature for 2/3
weeks. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a week for the first year.
Aged 3 years in new casks
Amarone della Valpolicella Classico Riserva
Sergio Zenato 2019
After harvesting and grading by hand in small, 5 Kg crates, the grapes are left to dry for around four months in well-ventilated drying lofts.
The grapes are not pressed until January, once the innovative withering process has taken place.
After slow fermentation for 15-20 days in the skins, the wine is aged for at least four years in large oak casks before refinement in the bottle for at least one year.
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