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La Tosa



The Wine: “Vignamorello” Gutturnio is a blend of 60% Barbera and 40% Bonarda grapes depending on the vintage. They used the Guyot method of cultivation in these Morello vineyards. The harvest actually takes place beginning of October. After having hand picked the best grapes, the Barbera and the Bonarda grapes are vinified separately. The Barbera must is allowed to be in contact with the skins for 10 days prior to pressing, with a few racking per day. While the maceration of the Bonarda grapes lasts not more than 5 days to minimize the tannins. At the end of the fermentation and malolactic fermentation in stainless steel the wine is then poured and blended together in wooden barrels to capture and maximize its savory varietal character. The wine is then bottled unfiltered to preserve all its natural flavors.

Tasting Notes: Vignamorello Gutturnio is bright ruby red in color with violet hues. A big, rich floral nose with subtle hint of cedar, clove and tobacco. The blend of Barbera contributes to the spicy peppery, rose petal aromas and the Bonarda, which lends a rich, full, lengthy finish. In the mouth the wine has a velvety black cherry and plum flavor, with hints of vanilla and mocha. A perfect match for Fig and Pumpkin Pappardelle, Pork Loin in Prune and Orange Sauce or Braised Beef with Roasted Potatoes.



The Wine: Luna Selvatica is a blend of 90% Cabernet Sauvignon and 10% Merlot grapes. A part of these grapes are French clones from Bordeaux (85%) and part Italian (15%) where they used the Guyot method of cultivation in the Ronco and Morello vineyards. Near the end of July 30 to 40% of the Cabernet Sauvignon grapes are thinned out to obtain a better exposure to the sun and extricate its best herbal and fruity aromas. The harvest actually takes place beginning of October. After having selected and pressed the best grapes, the must ferments with the skin for approximately 7 to 10 days, depending on the vintage, with three racking per day. 40 to 60% of the wine is then poured, after the malolactic fermentation, into new barriques and left to rest. After a few months the wine is then blended in stainless steel tanks with the remaining wine. A simple clarification with egg whites (a popular procedure in wine making) takes place before being bottled in the summer following the harvest.

Tasting Notes: Luna Selvatica has a bright ruby red in color with violet hues. It has floral aromas of black raspberry, dark chocolate, leather and minerals. Suave and perfumed in the mouth wit penetrating currant flavors. Lingering oak –spicy finish. Best served with light sauce pasta dishes as well as with grilled white and red meats, roasted games.


100% Malvasia di Candia aromatica

Named after a Plato' verse, Sorriso di Cielo was born to fulfill a dream: to create a dry, complex wine, with aging potential, from the Malvasia di Candia, a grape variety at this point considered "humble". The result is a totally new and original wine, that shows the characteristics and unique personality of the Malvasia, too often exploited by poor vinification. La Tosa looks after vines with smaller grapes that are thinned out obtaining at most 1,5-2 kilos per vine. The aim is to extract the erbaceous aromas, along with the fruity "sweet" notes for which the Malvasia is usually renown. Sorriso di Cielo is produced from 4 small vineyards at 210 mt. of altitude, cultivated with the Guyot and Casarsa method, on a sandy, slimy soil. The harvest takes place at the end of September, when grapes are fully ripe, some already dried by the sun. The crushing and pressing is soft, with no use of additives, and the wine rests on the fine lees. The temperature controlled fermentation is stopped before taking place completely, to obtain a dry wine, with a very low sugary content. The wine is then bottled in February-March. New and original the pairing of this wine: cheeses, foie gras, as an aperitif, or according to your personal taste and creativity.