Blend di Aleatico

The Salento Flarò di Vespa was born in vineyards located in the heart of Salice Salentino. It is a tribute to two Apulian tennis champions who played the final of the prestigious Us Open tournament in New York in 2015.

It is produced with Negroamaro and Aleatico grapes, harvested in the first ten days of September. After a short maceration at low temperature, the must ferments at a controlled temperature of 13-14 ° C, for about 20 days. Subsequently the wine ages in stainless steel tanks for at l...

Scosciamonaca di Collemassari is a true treasure of the Montecucco denomination, a vin santo that embodies the ancient Tuscan tradition of Occhio di Pernice.

The Sangiovese and Aleatico grapes, selected during the harvest phase, are left to dry naturally in a cool, dry place for about 3 months, until the desired sugar concentration is reached. This is followed by delicate pressing and long fermentation in wooden barrels with the addition of the "mother", a dense residue of wine from previous year...

Produced in the municipality of Suvereto, Tuscany, the Eliseo Rosato by Gualdo del Re is made from Aleatico grapes grown in soils composed of clay, sand, and silt. The production area, characterized by a favorable climate and alluvial soils, allows for the creation of a fresh and fragrant wine, a true expression of the territory.

After a short maceration of the skins in contact with the must during the pre-fermentation phase, the alcoholic fermentation takes place in temperature-controlled stainl...

The Vin Santo di Carmignano Occhio di Pernice di Artimino derives from a skilful blend of mainly red berried grapes harvested in the Carmignano area, in the province of Prato.

The bunches of Sangiovese, Canaiolo and Aleatico, with some added Trebbiano Toscano, Malvasia Bianca Lunga and San Colombano, are left to dry on cane racks in the vinsantaia for about 4 months. The grapes are pressed and the must is placed in kegs where it remains to ferment and then refine for at least 4 years.

The result i...