The results of the Bibenda -I Migliori Vini d’Italia- 2024 have been published.
Congratulations to Borgo Maragliano, Cantina Santadi, CasalFarneto, Castello di Bolgheri, Icardi and Palazzone with the prestigious 5 Grappoli recognition.
Cuvée Germana Beltrame Brut Nature Edizione IV
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 2020
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.
Grapes, entirely attached to their “noble rot”, are harvested in advanced state of ripening (end of November, beginning of December), when all the clusters have been wrapped in noble rot (botrytis cinerea). Wines produced with this type of late harvest will be highly structured and enhanced in their softness and amiability.
Bolgheri Superiore Castello di Bolgheri 2020
Hand-picked, grape selection in the cellar before destemming.
Selected parcels vinified partly in steel, and partly in oak vats and 500-liter barrels. Long maceration on the skins up to 30 days for Cabernet Sauvignon and up to 20 for Cabernet Franc and Merlot, to preserve the elegance of the tannins. Most of it fermented with indigenous yeasts. Aging for 20 months in wood.
After pressing and destemming of the bunches, the must ferment in maceration with the skins at a controlled temperature with frequent pumping over to ensure the right extraction of color and tannins. Maceration lasts from 12 to 15 days.
The wine matures in big barrels of 5000 liters for 48. 60 months in Slavonian oak
“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