Maretti - Italy’s finest full body red wine

Piemonte (Piedmont in English), in the foothills of the Alps in the north west of Italy, is home to the countries finest full-bodied red wines. Vineyards are planted high on steeply sloped ridges to catch maximum afternoon sunlight in this very cool, high altitude region.

The greatest wines of the region are made from the extremely long lived Nebbiolo, grown within the iconic appellations of Barolo and Barbaresco. Barbera however is the most widely planted and popular variety of the region, owing to its fruit-driven expressiveness and youthful approachability.

Whilst the majority of the region’s vineyard owners still sell their fruit to large wineries and co-operatives, an increasing number are opting to make small amounts of wine themselves, selling directly under their own label such as Maretti.


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RICATTO - A complex and approachable wine

Originally designated by Cosimo III de Medici, Grand Duke of Tuscany, the five villages of Chianti Classico constitute the home of Chianti, Tuscany and some would say Italian Wine. Ricatto is blended by Sartori winemaker Franco Bernabei from family estates near Castellina, literally in the heart of Chianti Classic thirty five kilometres north of Sienna.

Traditionally vinified in small open stainless steel fermenters, controlled to twenty six degrees, and hand plunged daily with fermentation lasting fifteen days. Following fermentation the wine is aged for just over twelve months in large seasoned (2,000 litres) oak casks before bottling and a further six months maturation before release.

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TAGLIA - THE COUNTRy’s best Pinot Grigio

Situated in the north-east of Italy bordering Austria and Slovenia, the Friuli-Venezia Giulia region is recognised as creating the country’s finest Pinot Grigio. Nestled on either side of the Tagliamento river, Grave del Friuli gains it’s name from the gravelly soils, washed down from the nearby Alps.The region’s high altitude and cool climate create an elegant expression of Pinot Grigio, imparted with mineral complexity by the stony soil.

Sourced from a single vineyard high above the Tagliamento river and hand harvested in the early morning to retain natural acidity. Whole bunched pressed, aiming to limit skin contact and using only free run and first press juice. Fermented in stainless steel with temperature control before maturation on lees for six months to build texture and complexity.

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