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Surani Costarossa is a Primitivo di Manduria, where the red Primitivo grapes are over ripened on the vines before being harvested. Then they are immediately pressed at controlled temperature of 25-28° for around 20 days, with daily “remontages” to extract more tannins and antocians. Malolactic fermentation follows in barrique. After decantation the wine ages in barriques for 12 months. After bottling it is allowed to age for further 4 months.  
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Surani Pietrariccia is a Fiano from Salento, in the area of Manduria. The grapes are harvested and then macerated on the skins for three to four hours. Fermentation follows for the next 20 days, and then the wine is left on the lees to enhance its softness. The wine is stocked in stainless steel at low temperatures to avoid malolactic fermentation. The wine is straw yellow colored with golden hues. The nose is warm and inviting, with notes of elderflowers and citrus. On the palate, the wine is medium bodied with well balanced acidity which gives freshness. Pairs well with pasta dishes, or with seafood or shellfish.  
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  Castelnuovo is a new wine from the DOC of Bianco di Custoza produced by Cecilia Beretta. It is composed of 40% Trebbiano, 30% Gargenega, 20% Tocai Friulano, and 10% Malvasia. This blend of varietals gives the wine a refreshing nose and crisp on the palate, making it an easy, every day drinking wine.  
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Picàie is the name given to the special bunches of grapes harvested by local Veronese farmers and hung to dry off their balconies until Christmas-time, where they are given out to family and close friends.  
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Monday, 16 August 2010 10:44

Picàie

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Picàie is the name given to the special bunches of grapes harvested by local Veronese farmers and hung to dry off their balconies until Christmas-time, where they are given out to family and close friends.

 

This wine is made from the Cecilia Beretta vineyards to the east of Verona, from a combination of 40% Corvina, 30% Cabernet Sauvignon and 30% Merlot. The grape bunches are carefully selected and then dried in the attic of the winery for one month before vinification. Each varietal is fermented separately since they all finish at different times, then the wine is blended and put into barrique for malolactic fermentation to harmonize the wine. After malolactic is finished, the wine is racked and then aged for another eight months in barrique.

 

An intense wine, with great deep ruby red color and purple highlights. The nose is intense of cherries, red fruits and notes of vanilla. On the palate, it is full bodied with a very smooth and persistent finish.

Last modified on Monday, 16 August 2010 10:56
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