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The idea of cultivating vineyards in the Parma Province (‘Bacco loves hills, and his hills remain his temple and his religion…’) was developed at the beginning of the ‘900s; until then in the Parma countryside there were sporadic rows of vines (Lambrusco, Barbera, Croatina…), interspersed among the mulberry trees, left room to the subsidized growers…it was an antique wine, perfectly “peasant”, used to quench thirst and flavor dishes – soups included). A more modern vineyard cultivation developed above all in favored climate and geological textures: the Parma hill making up the Val d’Enza and Val Stirane. In 1978, reunited in a volunteer Consortium for the tutelage of the wines of Colli di Parma, the wine growers give life to a further product qualification, which soon achieved the merited DOC: the Colli di Parma wines are born. Out front is the very famous Malvasia (bearing the name of Malvasia di Candia vineyard), then the Sauvignon (also with the Champenoise method) and, in the end, the Red Colli di Parma (from Barbera and Bonaria grapes) seals a high-lineage triptych. The Consortium, in its specifications, prescribes the maximum yield per hectare and all the different production disciplines, which, protecting consumers’ rights, ensure the highest product quality.
Name Colli di Parma
Denomination doc
Category Red
Regulation of production Ministerial Decree 17/06/2004 – G.U. 29/06/2004 n.150
Region Emilia Romagna
Province Parma
Vines which is allowed to produce it: Barbera: 60.0% – 75.0%, Bonarda: 25.0% – 40.0%, Corvina: 25.0% – 40.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 10,5%
Alcohol / wine 11%
Acidity 6,5 for 1000
Colour Ruby red.
Fragrance Wine with a distinctive aroma.
Flavour Dry, fruity and harmonious.
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With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Blood of Judas
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. 14/04/1988 No 87
Region Lombardia
Province Pavia
History The name attached to his red ruby, but a legend derives from Judas, who repented after afterlife is resurrected by Jesus and appears in Broni country in the heart of Pavia, to save the vineyards of these areas.
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 12%
Alcohol / wine 12%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense wine.
Flavour Full-bodied, somewhat sweet.
This wine is for sale on Stelo italian wine
With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Red
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense wine.
Flavour Full-bodied and tannic leggermante sometimes lively.
This wine is for sale on Stelo italian wine
With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Rose
Denomination doc
Category Rose
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Tending to pale pinkish cherry.
Fragrance Slightly vinous, distinctive.
Flavour Dry and harmonious.
This wine is for sale on Stelo italian wine
With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Buttafuoco
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
History Legend has it that the name derives from the recollection of a battle lost by a company of sailors imperial-controlled operations to ferry the Po near Stradella, and then working on these hills in war against France and Piedmont. The wine had more success in attracting the fire of battle as the sailors who, in a large cellar, massacred barrels and bottles.
Vines which is allowed to produce it: Barbera: up to 65%, Croatina: Minimum 25%, Uva Rara Ughetta (Vespolina) and Pinot Noir, jointly or severally, to a maximum of 45%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 12%
Alcohol / wine 12%
Acidity 5 for 1000
Colour Red more or less intense.
Fragrance Winy, intense.
Flavour Dry, full body.
Matchings Red meat, cassoeula.
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The production area comprises the whole know, the ancient land of the Samnites, a people laden with history and tradition. It ‘a hilly area in the heart of Campania, which has always intended for the cultivation of the vine land more suited and better exposed. The soil and climatic conditions are ideal for the perfect ripening of the grapes. Pliny, Columella, Cato and Horace in their writings, they told of the excellent wines produced in the Sannio, much appreciated, certain “and slightly smoky flavor, others for” the smell of resin understood. Even today the true reservoir of wine from Campania is the Sannio: only here you can drive on roads surrounded by miles and miles through the vineyards that represent a core activity of the territory. The ability of growers Sunni ensures the production of quality grapes, carefully trasformaste in many companies, technologically advanced. Important is the presence of three Wine who had the ability to focus on quality production of high value to arrive, while maintaining excellent value for money. To guarantee the quality of the wines, the product specification includes only areas vocate, excluding the vineyards on the valley floor wet and not well exposed, and prohibits any forcing.
Name Sannio Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/11/2001 G.U. n.294, 19/12/2001
Region Campania
Province Benevento
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 125 quintals
Grape’s yield / wine 70.0% (Passito 50.0%)
Alcohol / grape 11.0% (Passito 14.0%)
Alcohol / wine 11.5% (Passito 14.5%)
Acidity 5 (Passito 4.5) for 1000
Colour Rubino more or less intense.
Fragrance Pleasant, typical, sometimes floral.
Flavour Distinctive, dry, sometimes lively.
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This denomination is produced in the territories of several municipalities in the province of Turin, including Pinerolo, and in those of Bagnolo and Barge in the province of Cuneo. Without specifying the name given to the grape is red or rosé wine made from grapes coming from vineyards across the enterprise with the following composition Ampelographic: Barbera, Bonarda, Nebbiolo, Bold alone or in combination at least 50%. May contribute to their production other non-aromatic red grapes, recommended and approved for the provinces of Turin and Cuneo up to a maximum of 50%. “Pinerolo” followed by the specification of the vine is reserved for wines: Barbera, Bonarda, Freisa, Dolcetto, Doux d’Henry and Ramie. The latter can be produced only from grapes grown in vineyards located in the town of Pomaretto and Perosa Argentina. For all types of Pinerolo, from red to the following is recommended tempertatura service of 18-20 °; for Red, the following are possible combinations: a medium-aged cheeses and sausages, while, Rosato, approach cheeses soft, fried vegetables, soup, the Pinerolese Barbera, match white meats, rice dishes with meat and sausages, Pinerolese Bonarda, matching medium-aged cheeses, omelets and sausages, to Pinerolese Freisa and Dolcetto, matching white meat, vegetables and soups salami; Pinerolese Doux d’Henry to approach crustaceans, and shellfish soup; Pinerolese Ramie, coupled with omelettes with ham and cheese, savory meats, eggs and soups.
Name Pinerolese Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 12/9/1996 G.U. N.227 of 27/9/1996
Region Piedmont
Province Turin, Cuneo
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 80 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Winy, intense.
Flavour Dry, fresh and distinctive.
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Throughout the administrative territory of several municipalities in the province of Asti, Alessandria and Cuneo produce different types of wine together under the single designation of origin “Piedmont”. The product specification includes the specification of the grape on the label for Albarossa, Barbera, Bonarda, Grignolino, Brachetto, Cortese, Chardonnay and Moscato. It also provides for sparkling display in label Pinot Bianco, Pinot Grigio, Pinot Noir. The Piedmont Barbera, served at 18-20°, can be matched with soft cheeses, polenta, sausage, while the type Bonarda always served at 18-20°, can be compared to medium-aged cheeses, for more than 18 Brachetto 20°, paired with desserts in general; Cortese, 18-20°, side by side with onions, soft cheese, rice salad; Grignolino, 18-20 °, paired with white meats and medium aged cheeses, cured meats, and Finally, Piedmont Moscato Passito, served at 18-20°, combined with macaroons.
Name Piemonte Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 24/08/2001 G.U. n.209 of 8/9/2001
Region Piedmont
Province Alessandria, Asti, Cuneo
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11%
Acidity 4,5 for 1000
Colour More or less intense red.
Fragrance Winey, characteristic.
Flavour Dry, full bodied, sometimes lively.
Aging Up to 3 years.
Matchings By meal, in particular suggested pairing with soups, dishes made with chicken, salami, cheeses of Piedmont.
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With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 G.U. No.87 of 14.4.1988
Region Lombardy
Province Pavia
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Deep ruby red, clear, brilliant.
Fragrance Winey and after aging, distinctive aroma.
Flavour Full-bodied, slightly tannic, acidic, bright, sparkling.
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The wine is produced in the Hills Novaresi hillside vineyards located in the territory of several municipalities in the province of Novara. The name Hills Novaresi without specification of grape is reserved for the red wine made from grapes from vineyards compounds in a business, from Nebbiolo grapes for at least 30% Rara up to a maximum of 40%, and Croatina Vespolina, units or disjoint, up to a maximum of 30%, and, with the specific white, white wine made with 100% Erbaluce. Colin Novaresi “followed by a variety of specifications listed below is reserved for wines made from grapes from vineyards established by the corresponding vines at least 85%: “Colline Novaresi” Nebbiolo or Spanna, “Colline Novarese” Uva rare or Bonaria, “Colline Novaresi” Vespolina, “Colline Novaresi” Croatina, “Colline Novaresi” Barbera. Excellent with appetizers, meats, soups, vegetables and red meat
Name Colline Novaresi Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 5/11/1994 G.U. 30/11/1994 n.280
Region Piedmont
Province Novara
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Vinous covered.
Flavour Dry, sometimes lively.
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Designation of origin of the most recent of the Piedmont Region, is produced in some of the municipalities in the province of Turin, in the following categories: “Collina Torinese” red, “Collina Torinese” Barbera, “Collina Torinese” Bonaria, “Collina Torinese” Malvasia, “Collina Torinese” Pelaverga or Cari. Due to the “Red” is, including the possibility of using a label indicating “Novello” in accordance with existing regulations for the bride. These wines can be served at all meals be adjusted to dishes of cold cuts in general: salami, sausage and ham – local cheeses such as Bra, Raschera, Grana Padano, Toma Piemontese – must be consumed within 2 years after harvest at 16-18 ° in elongated glasses. The Red and Bonarda can be matched with bath caoda and tripe, Barbera with agnolotti. Instead, Malvasia and Pelaverga dessert wines, matching even the freshest cheeses: Robiola and goats fresh frock with risotto, asparagus and thistles. Collina Torinese wines should be served at 13-14° in the glass medium capacity flared.
Name Collina Torinese Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 14/10/1999 G.U. 21/10/1999 n.248
Region Piedmont
Province Turin
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Intense ruby red
Fragrance Winey characteristic
Flavour Dry, fresh, balanced, full bodied
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Considered for a long time a common wine, Barbera has now reached very high levels of quality that will satisfy even the most discerning palates. The ridges that surround this screw Tortona is generous, generous with bunches of dark red berries from small, sweet and juicy. Here his birth and its development is lost in the mists of time. Very probably derive from ancient indigenous grape seed, already planted in Roman times between the hills and Casteggio Tortona, a side street of Postojna, and among the hills along the Via Tortona and Acqui Aemilia Scauri. Colli Tortonesi Barbera and Colli Tortonesi Barbera Superiore for the characteristic aroma, taste dry, fresh, vibrant and luscious are not a minor variant within the large family of wines derived from grapes of the grape variety Barbera. Well matched to beef stew, boiled, roasted red meat: beef, lamb, duck.
Name Colli Tortonesi Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/9/2005 G.U. 3/10/2005 n.230
Region Piedmont
Province Alessandria
History The method of production of red wines of this Doc provides the grapes, then put together to ferment and macerate the grape skins. With the subsequent racking, is separated from the grape juice, and, after elinvecchiamento Laffin (at least a year for the type Upper), the wine is stabilized and bottled. It ‘also provided the sub Monleale.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 90 (80 for Upper) quintals
Grape’s yield / wine 70%
Alcohol / grape 11.0% (12% for the Superior)
Alcohol / wine 11.5% (12.5% for the Superior)
Acidity 5,5 for 1000
Colour Ruby red kisser load with aging is attenuated assuming garnet.
Fragrance Pleasantly winy, with a persistent aroma characteristic.
Flavour Dry, fresh, lively, fruity, robust, and the taste is refined and becomes full, round and harmonious.
Aging For the Superior least one year of which 6 months in wood barrels, to make beginning on December 1 following the production of grapes.
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The province of Piacenza and ‘always been an area of great wine production and in fact this Doc offers a rich variety of wines including: Gutturnio (including sparkling), Gutturnio classic Gutturnio Upper Gutturnio Reserve, Monterosso Val d’Arda (including sparkling and sparkling), Trebbianino Trebbia Valley (including sparkling), Valnure (including sparkling), Vin Santo di Vignoleno, Novello, Pinot Spumante, Vin Santo, Barbera (including sparkling), Bonarda (including sparkling), Cabernet Sauvignon, Chardonnay (including sparkling), Malvasia (including sparkling), Malvasia Passito, Ortrugo (including sparkling), Pinot Grigio (including sparkling), Pinot Noir (including sparkling), Sauvignon (also sparkling). Colli Piacentini Gutturnio Upper tasting accompanied by preparations of red meats, salami, Parmigiano Reggiano, Grana Padano, but also pasta with egg, derived from Barbera grapes for 55% – 70% and Croatina. The color and ‘intense ruby red, smell slightly vinous, dry, comfortable, refined, full bodied with an alcohol content not less than 12 degrees. The Valnure usually consumed with ham, salted pork, pasta with egg and Parmigiano Reggiano, and ‘made from aromatic grapes Malvasia di Candia 20% – 50%, Trebbiano Romagnolo for 20% – 65% and other grapes white grape of the area. Its color is yellow, has a distinctive, pleasant aroma, flavor, dry or sweet or sweet, pleasant, quiet or lively, with a minimum grade of 11 degrees. Vin Santo and ‘a wine to end a meal, usually associated with traditional sweets and long ripening cheeses, results from the Malvasia di Candia aromatic Ortrugo, Sauvignon, Marsanne and Trebbiano Romagnolo for 80% but can be added to grapes from white grape varieties approved by the province of Piacenza. It has a pale golden yellow color, smell is intense, spicy characteristic and ethereal flavor, dry or sweet, soft, balanced, intense and aromatic with a minimum alcohol content of not less than 16°.
Name Colli Piacentini Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 30/6/1998 G.U. 17/7/998, n.165
Region Emilia Romagna
Province Piacenza
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 130 (110 for the reserve) quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11.5% (12.0% for the Reserve)
Acidity 5 for 1000
Colour Ruby red.
Fragrance Winey, characteristic.
Flavour Dry, fruity, slightly tannic, quiet.
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It is a wine of deep ruby red, tending towards violet aroma and pleasant taste full, dry and sparkling harmonic type, while in detention type is more delicate. The minimum alcohol level is 11.5% and should be served at a temperature of 18° C. Matches in the kitchen: Barbera is a wine perfect with cold meats, pasta, mixed grills, wet red meat. In the kitchen of Castel San Pietro is the traditional pairing of mutton with Barbera that in type approaches to the sparkling well fried cutlets.
Name Colli d’ Imola Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 25/7/2002 G.U. 13/8/2002 N.189
Region Emilia Romagna
Province Bologna
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 110%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Red tending to purple.
Fragrance Vinous, with varietal characteristics.
Flavour Sweetish, balanced, dry, full.
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The production area of the Colli Bolognesi includes only common in the hills of the province, located in an altitude range between 50 meters. Bologna right up to 450 meters. Monte San Pietro. Each year it produces an average of 18,000 hectoliters of wine under the name Colli Bolognesi, approximately 2.5 million bottles. The vinification, bottling and aging must be made in the area of origin. Since 1997 the Ministry of Agriculture and Forestry (MiPAF) granted to be divided into seven microzones typical of the quality of the DOC: Riosto Hills, Hills Marconi, Zola Predosa, Monte San Pietro, Colline di Oliveto, Lands Montebudello, Serravalle. These microzones identify productive areas characterized by the presence of common environmental factors (altitude range, the position and structure of soils, climate) that contribute to wines with particular characteristics (flavor, color, smell). Purchasing a wine label will be visible Colli Bolognesi the words of one of the seven microzones source. The area of the Colli Bolognesi is characterized primarily by autochthonous Pignoletto, which alone represents 30% of the total area planted with 400 hectares of vineyards throughout 1300 on the DOC. The DOC Colli Bolognesi covers six white wines: Sauvignon Blanc, Pinot Blanc, Riesling Italico, Chardonnay and Pignoletto, and three red wines: Barbera, Merlot and Cabernet Sauvignon.
Name Colli Bolognesi Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 12/8/1995 G.U. 14/9/1995 n.215
Region Emilia Romagna
Province Bologna, Modena
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 120 quintals
Grape’s yield / wine 70%
Alcohol / grape 11.0% (11.5% for the Reserve)
Alcohol / wine 11.5% (12.0% for the Reserve)
Acidity 4,5 for 1000
Colour Red tending to purple.
Fragrance Winey, characteristic.
Flavour Harmonious, dry.
Aging Reserve for at least three years from 1 November of the grape harvest.
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A succession of hills, sometimes steep, sometimes gently sloping down towards the river, a row of vines, low, tidy, well exposed: this shows the valley of the Heat, where the mild climate, terrain, culture rural, historic traditions contribute, together with base yields per hectare, the production of quality wines. The production area covers eight municipalities, all in the province of Salerno. The public winery “Val Calore” has always vinified the grapes from the area, using techniques and winemaking facilities to excellent for the production of fine wines. Barbera, imported here for many decades, is aged in oak, acquiring structure and personality. Completely original is fetched, sweet wine made from muscat grape clones premises.
Name Castel San Lorenzo Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 6/11/1991 G.U.23/9/1992 n.224
Region Campania
Province Salerno
History The DOC Castel San Lorenzo is produced nellentroterra Salerno with characteristics allinterno of Campania: the typical white grape varieties (falanghina, greek) are replaced with Trebbiano and Malvasia, and instead dellaglianico and piedirosso meet barbera and sangiovese.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 10,5%
Alcohol / wine 11.5% (12.5% Reserve)
Acidity 5 for 1000
Colour More or less deep ruby tending towards garnet red when aged.
Fragrance Vinous, distinctive, pleasant, intense.
Flavour Dry, tannic and acidic when young, warm, fruity, ethereal, harmonic and velvety when aged.
Aging Reserve for at least 2 years, including at least 6 months in wooden barrels, with effect from 1 November of the grape harvest.
Matchings Poultry, game and cheeses.
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The Canavese is produced in several municipalities in the province of Turin and in some municipalities in the province of Vercelli and Biella. Canavese DOC covers the following types: White, Red, Rose, Barbera and Nebbiolo. The Canavese Barbera has enjoyed with red meats, cold cuts and cheeses, while Nebbiolo is very good with the game and hard cheeses, both served in glasses at 12-14 ° oblong young red wines. White is served with first courses of fish at 9-11 ° in glass flared for young white wines, red wines paired with grilled red meat, stews and meats, served in glasses at 12-14 ° for young red wines; Finally, the Rosato paired with pasta dishes, like vegetable soups, pasta and beans, cheese vaccines not too seasoned and served at 10-12° in large glasses and open. Reds combined with traditional dishes, especially seconds of Piedmontese cuisine, white and rose wine served as an aperitif or with seafood dishes.
Name Canavese Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 12/09/1996 G.U. 27/09/1996 No 227
Region Piedmont
Province Biella, Turin
History Canavesano landscape characterized by hills and glacial lakes, by rivers and forests, but also numerous castles, churches and abbeys to testimony of a millenary history. Arduino, the first king of Italy in 1002, legendary hero of battles and conquests, and his descendants have profoundly marked the history of this land. The cultivation of vines, sheltered by the Alps, has ancient origins. Breeding dell’Erbaluce and Nebbiolo in this area requires special care and extensive knowledge of the peculiarities of these varieties has led to solutions cultivation of extreme originality. The need to expose to the sun the greater leaf surface possible for a good ripening of the grapes, and the need to protect the grapes from the frequent hailstorms have found in the pergola, built on terraces, the ideal type of farming. Have been the tenacity of the farmers in the last century and the determination to grow vines despite scarce resources, to transform some locations in the Canavese true works of art architecture culture. The area is famous for the fact Carema pillars built of dry stone with a circular base, which support the complex structure of the pergola made of chestnuts and dall’intrico by poles of the vines.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 110 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Ruby red more or less intense, sometimes with violet.
Fragrance Characteristic winy and slightly fruity.
Flavour Dry, balanced, good body.
Matchings Traditional dishes such as soup kitchen Canavese ajucche, cabbage soup, tofeja (with beans, pork rinds and spices), tome Canavese, tomini fresh and seasoned.
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This wine is produced in the province of Alessandria and partly in that of Asti. Obtained from Barbera grapes from the vine with a possible small percentage of Fresia, Grignolino and Dolcetto. Barbera del Monferrato has a ruby red color, odor and taste is vinous, dry medium-bodied, sometimes lively and sparkling. The minimum alcohol content must be 11.5 degrees and is a wine for every meal. The Red Matching elaborate typical Piedmontese dishes: ravioli with roast beef sauce – cheese fondue with white truffle – Soups of vegetables – cooked sausages – boiled meats. The typology Superior marries red meats, game and seasoned cheeses sheep. Served at 16-18 ° in glass or stretched to young red balloon for the typing Upper drunk within 2-3 years after harvest or 6-7 for the Superior.
Name Barbera del Monferrato, Monferrato Barbera
Denomination doc
Category Red
Regulation of production D.P.R. 17/01/1991 G.U. n.194 of 13/05/1991
Region Piedmont
Province Alessandria, Asti
History In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians “) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Ruby red more or less intense.
Fragrance Vinos.
Flavour Dry or slightly sweet, medium bodied, sometimes lively and sparkling.
Aging For the type Superior aging required not less than one year with a minimum of six months in oak casks.
Matchings Wine sustained throughout the meal, served at 16-18C when young and 18-20C when aged. It goes well with pasta dishes with the egg-rag, roast and boiled meats, meat skewers, hare in civet, meatloaf, prime rib of veal with sage butter, salted and dried beef, salami donkey, toma and seasoned bra, grain Po castelmagno semistagionato, Raschera
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Barbera d’Asti is a wine with DOC since 1970. It is produced a wide hilly area in the provinces of Asti and Alessandria Barbera grape, to which the product specification allows the addition of Freisa, Grignolino and Dolcetto up to a maximum of 15%. Since two thousand can produce Barbera d’Asti higher with reference to sub on the label. The three sub-areas are identified, and specifically: Subarea “Nizza”, Subarea “Tinella”, Subarea “Colli Astiani or Asti”. This wine should submit un’alcolicità not less than 12 ° and aged for at least 4 months, is still considered the wine of everyday life with which accompany many specialty products Piedmont. Barbera d’Asti is perfectly in keeping with typical Piedmontese cuisine: ravioli with braised beef, Bagna Caoda, grilled meat or pheasant casserole.
Name Barbera d’Asti, Asti Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 13/10/2000 G.U. n.245 of 19/10/2000
Region Piedmont
Province Alessandria, Asti
History Paul Deacon attributed to the merit of having this wine drunk in the battle of the Franks in 663 Refrancore which subsequently were defeated by the Lombards. In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians “) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity. Subareas of the Doc: Nice, dining, Colli Astiani or Asti.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 12%
Acidity 4,5 for 1000
Colour Ruby red tending to garnet red with age.
Fragrance Vinous, with a distinctive aroma, tending ethereal with age.
Flavour Dry, comfortable, full-bodied, with adequate aging more harmonious, pleasant, full flavor.
Aging For the type Superior aging required no less than one year with a minimum of six months in oak casks.
Matchings Wine throughout the meal, served at 16-18C when young and 18-20C when aged. It goes well with: ravioli, risotto with sausage, gnocchi, Piedmontese Piedmontese mixed fried, stewed veal, pork sausage with polenta, Grana Padano. Type couple more suited to accompany meats, ravioli, boiled and braised. The more aged dishes of game, Bagna cauda, aged cheese (Toma, bra seasons).
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This wine, like Piedmont, is rude, stubborn, stubborn, silent, discreet and powerful. Wide revaluation and technical re-enabled the Barbera d’Alba (her diction is a must for women) large and important achievements, which flow from the land where the grapes are grown, technical skill and love of people in the cellar. 11 Ruby red lights with solid colors and reflections cardinal is inviting, the aromas are suggestive for hints of fruit (in youth) or austerity (when ripe) with the fragrance of plum, blackberry, jam, spices and of toast. Palate full and enveloping, with a sharp vein always evident that fragrance and freshness, making it suitable for modern needs of drinking, with a wide match-all cuisines.
Name Barbera d’Alba, Alba Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/05/1970 G.U. 09/09/1970 No 228 (amended by Decree 23.01.2001)
Region Piedmont
Province Cuneo
History In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians “) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity.
Vines which is allowed to produce it: Barbera: 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 12%
Acidity 6 for 1000
Colour Ruby red when young, tending to garnet red when aged.
Fragrance Vinous, intense, distinctive, delicate fragrance.
Flavour Dry, full body, strong enough acidity slightly tannic. After proper aging full, harmonious taste.
Aging Recommended up to 3 years. For the type Superior 1 year of aging in oak barrels binding or chestnut, then to 7 years.
Matchings Suggested the combination of red and white meats and medium aged cheeses and rustic dishes. The type is associated with superior meat and cheese more personality.
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