100% Pinot Nero

In the glass, it is pale red in colour, with a nose that releases distinctly fruity notes of wild berries, featuring an aroma that enhances the delicacy of vanilla and violets. On the palate, it has an unmistakable flavour resembling fruity and floral notes.

A wine with a typical ruby red color, with a fine and elegant fragrance characteristic of this grapes variety, with hints of underbrush fruits, especially of blackberry and vanilla. The taste is soft, inviting with a fine and persistent aftertaste.

A noble and delicate variety that has been a part of the Valle d’Aosta’s wine heritage since the time when the region belonged to the reign of Burgundy. The best expression fo this wine can be found in our mountains between 600 and 850mt a.s.l where a pronounced thermal excursion guarantees an excellent quality grape to harvest.

100% Pinot Noir grapes make up this structured and balanced wine.

 A ruby colour that deepens to garnet with a complex range of scents that linger and balance out the intense red fruits. A dry, balanced palate with good alcohol and long finish.

An ancient viticultural site at 650 mt asl, it has strong sun exposure and a south-facing aspect. The dry and windswept climate allows extraordinary maturation during the autumn month.

A year of ageing in oak casks is followed by 6 months in the bottle.

A deep ruby red with a complex aroma that expresses ripe black-fruit with maraschino scents. Special attention to the spicy notes evokes complex underneath scents a dry, tannic palate and a long finish.

Better stored for many years, 10-20.

Game meat is the ideal pairing.

Organic since 2015.

The Langhe Rosso can be produced in purity or in assembly of vines grown in the production area.

The result is a wine that easily combines with everyday meals, with a good structure.

Organic

Barbera is the wine that best represents the tough, headstrong, quietly dogged, strong but discrete character of the Piedmont winegrower.

this is the favourite of the farm labourer, and has traditionally been the common wine for everyday consumption. This is a very ancient wine, and its name dates back to its origins before the middle Ages. In classical Italian literature, it has been quoted in works by great poets like Giosuè Carducci and Giovanni Pascoli. One of the most popular wines in Piedmont, in recent years Barbera has increased its reputation partly because of improvements in wine-growing techniques, and partly due to the evolution in vinification processes which have made it increasingly more successful.

Organic

The Nebbiolo vines that cover the Roero hills are the symbol of the tradition, culture, pride and glory of the Roero winegrowers.

Nebbiolo wine goes back far into history and has been described by Roman authors and in medieval writings. The etymological origins are uncertain: some believe the name comes from the fact that harvesting is very late in the season when the first mists mask the vines, others think it is for the fine grey-blue colour that coats the grapes- recalling the colour of mist.

This is a grape that blooms early and ripens late, permitting the vine to accumulate large amounts of organic substances excellent for the fruit, thus providing a very complete composition which is expressed in the rich opulence and complexity of the wine.

Nebbiolo is the maximum expression of local winegrowing excellence and has always been destined for bottling. On the steep sunny slopes of the Roero hillsides, Nebbiolo grapes absorb those characteristics of refined elegance that make Nebbiolo inimitable and unique, placing it among the aristocracy of the great Italian wines.

To the north-east of Alba, the small section of the Langa which includes the communes of Barbaresco, Treiso, Neive and S. Rocco Seno d’Elvio, is all intensively laid out in vineyards and the hills open out sweetly in immense amphitheatres to fall almost sheerly where the Tanaro divides them from the plain. About 650 hectares of vineyards and little less than three million bottles of Barbaresco DOCG are produced. A wine of great prestige and tradition of Piedmont, made with selected grapes and aged in oak barrels. Because of its full flavour and austere, it’s suitable to be accompanied by important dishes.

Barolo has been defined more times as the king of wines; noble and generous known in Italy and to foreign countries for his austerity, wealth of tastes and of aromas.

Produced southwest of Alba, in a region with rolling hills, which are steeper in some areas, Barolo is a wine with singular and precious characteristics that are determined by the complex geological profile of the area. Today Barolo is one of the most esteemed Italian denominations in the world.

ORGANIC WINE

100% Sangiovese

A red wine made from grapes Sangiovese from Romagna in purity, rigorously picked by hand.

The vineyards are located at an altitude of 120 meters above sea level. on loamy soil and on vines of at least 20 years of age. Organically grown.

The grapes are harvested manually in early October and are left to macerate for about 10 days on the skins. The refinement takes place in steel and vitrified concrete tanks.

It is a Sangiovese with a great personality and a strong territorial identity that focuses entirely on immediacy and ready drinkability, without forgetting the aromatic and minerality characteristics typical of the red grape variety, the absolute prince of Emilia-Romagna production.

Ruby red colour with purplish hues; to the nose the notes of red fruit stand out with a finish that recalls violet and cinnamon.

On the palate, it is harmonious, fleshy, rightly tannic and highly drinkable.

APPELLATION: Chianti DOCG

GRAPE VARIETY: Between 75% and 100% Sangiovese, up to 10% Cannaiolo nero.

PRODUCTION AREA: Well-delimited Tuscan territories as set by the rules and regolations of Chianti DOCG Classico productions.

CAPACITY: 0,750 lt.

VOLUME: 12,50% vol.

RESIDUAL SUGAR: 2 gr/l.

TASTING NOTE: Brilliant red colour, fruity perfume with hints of violet, dry taste with notes of marasca and blueberry.

SERVING SUGGESTIONS: This wine pairs particularly well with roasts, grilled red meats and savoury soups.

SERVING TEMPERATURE: 20°C.

In red, with steeping on skins for about 12-15 days in stainless steel tanks. To obtain the Classic Chianti, the wine must be left for 6 months in oak casks and 3 months in bottles.

APPELLATION: Chianti Classico DOCG 2015

GRAPE VARIETY: Between 75% and 100% Sangiovese, up to 10% Cannaiolo nero.

PRODUCTION AREA: Well-delimited Tuscan territories as set by the rules and regolations of

Chianti DOCG Classico productions.

CAPACITY: 0,750 lt.

VOLUME: 13% vol.

Bacco in Toscana is a young red wine, very pleasant and fruity, with a good body. The best storage is in a dark and fresh place, in a lying down bottle. We suggest to serve it at 16°-18°C (61°-64°F). Very versatile in food pairing, it goes well with both meat and vegetarian dishes.

Grapes: Sangiovese, Syrah

Vintage 2022

Vineyard: It is born from our vineyards, along the Fossa di Bolgheri stream. We manage them with care and expertise, according to the best practices of sustainable viticulture

RUTE is a aged red wine, that can have a long life if stored well. Ideally, keep the bottle lying down in a dark, cool place. We suggest to serve it at around 18°C (64°F), waiting for some time after uncorking. It is excellent on pairing with intense flavor food.

Grapes:Cabernet sauvignon, Syrah.

Vintage 2021

Vineyard

Our vineyards are located among the hills of Bolgheri, on the first slopes of the Segalari Hill. They are in a little valley with an East-West direction, traversed by the Fossa di Bolgheri stream. We grow them with experience, care and attention to the environment, using the best practices of sustainable viticulture.

JASSARTE is an important red wine that could have a very long life if stored well. Ideally, keep the bottle lying down in a dark, cool place.

We suggest to serve it at 18°C (64°F), waiting for some time after uncorking. An artisanal wine is alive. Tasting it slowly: you will feel how it changes in the glass over time. Excellent on its own, it pairs well with intensely flavoured food.

GRAPES

field blend from our vineyard Campo Giardino (Garden Field), with 30 local red varieties from other Mediterranean areas. We have chosen them by studying the varieties best suited to the area and that complement each other.

Vintage 2019

Vineyard

The vineyard is located among the hills of Bolgheri, on the first slopes of the Segalari Hill. It is in a little valley with an East-West direction, traversed by the Fossa di Bolgheri stream. We grow it with experience, care and attention to the environment, using the best practices of sustainable viticulture.

Elevate Every Occasion with our Primitivo

From intimate gatherings to celebratory events, this wine elevates every occasion. Its velvety texture and well-rounded body make it the perfect companion for both casual and formal settings. The wine’s smooth tannins and lingering finish make it versatile, whether paired with succulent steaks, rich pasta dishes, or artisanal cheeses, but also with tasty vegetarian dishes. Let Primitivo Salento be the centrepiece of your moments, transforming ordinary get-togethers into extraordinary memories.

GRAPES: 100% Primitivo

ALCOHOL: 13,5 %

RESIDUAL SUGAR: 9 gr/lt

TASTING NOTES: Intense ruby-red, it displays aromas of black cherries, prunes, spice and white pepper. The mouth feel is full-bodied, velvety

and elegant, with soft yet firm tannins and a long, lingering finish.

SERVING SUGGESTION: Ideal with pizza, pasta with rich meat sauces. Excellent also with lamb and mature cheeses.

SERVING TEMPERATURE: 14-16 °C

GRAPES: 100% Primitivo

ALCOHOL: 14.5 %

RESIDUAL SUGAR: 8 gr/lt

TASTING NOTES:

This dark purple wine has a dark scent of currants and ripe blackberries with a hint of oak on the nose. In the mouth it is explosive sun-baked fruit flavours mingle with a slight herbaceousness for a powerful burst of flavour which lasts in the mouth. The finish of this wine is surprisingly long, with lasting notes of plum and spices.

SERVING SUGGESTION:

Perfect with grilled red meat and savoury first courses.

SERVING TEMPERATURE:

18-20 °C

GRAPE BLEND:

90% Negroamaro, 10% Malvasia Nera

VINEYARD AREA:

Selected from low-yielding vineyards in Brindisi, Puglia.

HARVEST:

Manual harvest in late September.

WINEMAKING:

Grapes de-stemmed, not crushed, fermented together for 8-10 days. Aged for 12 months in barrels.

TASTING NOTES:

Deep violet red. Aromas of blackcurrants, candied fruits, white pepper, spices. Full-bodied, velvety palate with soft tannins and a persistent finish.

SUGGESTED PAIRING:

Meat-based pasta, hard cheeses, game.

SERVING TEMPERATURE:

18-20°C

GRAPE: 100% Negroamaro

Color: A very deep purplish red

Nose: Rich, has complex aromas, with notes of fruit such as redcurrants, cherries and bitter cherries preserved in alcohol. Taste: Very full-bodied, mellow and well-balanced, with rich, gentle tannins and an attractively persistent finish. Spicy notes of cinnamon, coffee and vanilla make it particularly rounded, velvety and elegant

Food suggestions: A wine for savouring on its own, but also ideal paired with game or very mature cheeses

Temperature14-16 °C

Alcohol volume :16,50

VINES: 100% Nero d’Avola

TASTING NOTES COLOR: Intense ruby colour

AROMA: Intense and rich bouquet. Notes of ripe red fruit such as currants and plums perfectly blended with aromatic herbs and hints of cacao. The spicy component particularly consists in vanilla, cinnamon and nutmeg.

PALATE: Fresh and soft on the palate, with a nice tannin. Fruity notes comes up at the finish, absolutely persistent

HARVEST PERIOD: First part of September HARVESTING METHOD: Hand harvesting WINEMAKING DATA ALCOHOL: 14 % Vol.

WINEMAKING PROCESS: Careful hand-harvesting. Maceration and fermentation for 15-20 days in steel tanks at controlled temperature of 25°C. Malolactic fermentation in steel tanks.

MATURATION: 24 months of which 18 months in 500 liter French and American oak tonneaux, 6 months in bottle. WINE LIFE: 15 years

Caruso & Minini’s “Sirà” is a noble wine because of its colour and taste. This pure Syrah wine can be considered as a persuasive synthesis of the western coast of Sicily, where this international vine has been cultivated with tireless dedication for years. The intriguing personality of Sirà comes to life at the moment of hand harvesting, through a careful selection of the grapes. Maceration and fermentation take 15-20 days in steel tanks at a controlled temperature of 25°C.

After the malolactic fermentation in steel tanks, the wine ages in 500-liter tonneaux for about 4 months. Finally, Sirà finds its natural balance in steel tanks for another 8 months. Fruity, spicy, enveloping red wine which surprises and conquers at every sip.

TASTING NOTES

COLOR: Dark ruby red colour

AROMA: Intense, pleasant bouquet disclosing dark berry fruit and spice notes

PALATE: soft tannins, enveloping wine with intriguing spicy fragrances. long finish

VINES: 100% Frappato

IGP TERRE SICILIANE

TASTING NOTES

COLOR: Pale pink colour

AROMA: Lively notes of flowers and an aromatic bouquet of cherry and red fruits

PALATE: Aromatic on the palate, this wine discloses a

pleasant acid note, as well as strong hints of strawberry and cherry. The fruity, intense and organic Frappo is the pride of Caruso & Minini’s high-quality production. This wine comes from the Marsala hinterland, after a careful grape selection over the grape harvest taking place between September

and October. Once in the winery, grapes undergo 8 hours of maceration at 10°C, followed by must fermentation at a controlled temperature. Fresh, lively Frappo is defined by strawberry and cherry flavours with a subtle acidity, creating a sophisticated blend of modernity and classic taste. The label’s vibrant colours featuring a pink flamingo add an extra layer of charm. This bird is a symbol of the Stagnone natural reserve.

ALCOHOL: 12,5% Vol.

VINES: Mainly Catarratto

An orange wine was created according to an old and new style. Caruso & Minini s Arancino is a pure Catarratto in which grapes are hand-harvested throughout the first days of September. The peculiarity concerns the winemaking process which follows on the one hand the style of red wine with maceration of the must in contact with the grape skin, on the other hand, grapes undergo a cryomaceration at controlled temperature, static clarification and maturation in steel, according to white winemaking process. A strong and important organic wine showing an aromatic complement based on candied citrus fruits and typical Mediterranean herbs. Salinity and tannicity harmonise on the palate, showing freshness and giving an elegant and persistent finish.

TASTING NOTES

COLOR: Golden yellow colour with delicate copper hues

AROMA: Intense bouquet with hints of candied citrus fruits and typical Mediterranean herbs.

PALATE: On the palate, the salinity and tannicity harmonize with each other showing freshness and giving an elegant and persistent finish

HARVESTING METHOD: Hand harvesting

ALCOHOL: 12,5% Vol.

WINEMAKING PROCESS: The selected and cut bunches are transported to the cellar where they are destemmed and pressed. Fermentation begins spontaneously thanks to the native yeasts present in the grape skin. The subsequent maceration lasts for over 20 days at a controlled temperature of 15 degrees and over this step, the skin slowly releases color, structure and aromas to the wine.

MATURATION: 4 months in steel tanks

Ribolla Gialla 100%

The Ribolla grapes are cultivated in the Podere di Spessa area of Collio, in Friuli. They are harvested in September, only in the cool morning temperatures. After transportation to the winery, they undergo a gentle pressing, followed by fermentation in stainless steel. Fresh and aromatic with notes of guava, mandarin and hints of white spice. Bright passion fruit, lemon citrus and white flower characters on the palate, which is textural, and held together by the racy acidity and mineral notes typical of the Ribolla grape. Great with shellfish and grilled fish dishes.

100% Pinot Grigio

Dry white wine with straw yellow color with soft coppery highlights. With an intense floral perfume, an agreeable scent of golden apple, peach and yellow flowers notes, it tastes warm, sapid, with a good structure and pleasantly acid. These characteristics make it a wine full of character with an excellent gustative persistence, which evolves over time towards more complex tones of ripe fruit.

100% Traminer Aromatic

A wine that “has the taste of the harvest” of September afternoons in the vineyards. With its slightly golden colour, aromatic fragrance and fresh delicate taste with a pleasantly bitter finish like autumn nostalgia.

With a slightly golden yellow color it is a wine with intense and aromatic scents, with characteristic floral scents of rose petals. The taste is fresh, fine, fully aromatic, persistent with good body and gently mineral hints.

100% Sauvignon Blanc

A distinct, edgy wine that brings ancient flavours to the table. Fresh on the palate, it recalls al fresco dining in the summer sunshine amidst the aromas of the vegetable garden and the scent of the sea.

With a light straw-yellow colour, the wine reveals to the nose an intense spectrum smell typical of aromatic grapes with marked aromas of sage, nettle, elderberry and green pepper. The taste is fresh, harmonic, persistent rightly citrine, with an excellent basis and good texture

The Petite Arvine is grown at 550 mt altitude in the Rovettaz vineyard with a steep inclination and a south-facing aspect. The agronomic practices are entirely sustainable. The resulting wine is bright straw yellow, with intense aromas that have floral and citric notes, particularly grapefruit. The fullness of flavour combined with its acidic structure allows it to evolve long and well in the bottle. Great pairing with appetizers, white meats and fish. Potential ageing in the bottle of 10 years

BIOLOGIC CERTIFIED FROM 2015

100% Catarratto

For decades the Perricone, or the so-called Pignatello, had been the undisputed leader of the red grapes in western Sicily. A careful vinification has transformed the prickly character into an incomparable personality: a one-of-a-kind wine. Rich with red fruits, mixed with notes of licorice, a typical expression of the relationship between the variety and its land. Wine of great power and harmony while expressing, at the same time, a fresh and lively character. Great harmony with anything from traditional pesto to charcuterie to cherry pie. For a more elegant dish, well with swordfish or tuna steaks.

Certified Organic Sustainable

Alcohol: 13.5%

Residual Sugar: 5g/L

Grape: 100% Grillo

The Grillo vines have always been the flagship of our vineyards. For Grillo, we have chosen the highest hill to enhance its freshness and aromas. Intensity and elegance are the mixes of this wine. Its olfactory and gustatory panorama is ample, maintaining its innate finesse.

Farming: Organic Sustainable

Alcohol: 13%

Residual Sugar: 4.7g/L

Barrel Details: Oak & Acacia Tonneaux

Length of time in bottle before release: 2 Months

Grapes: 100% Inzolia

Caruso & Minini’s Zolì authentically discloses all the aromatic and pleasant notes of Inzolia, a typical Sicilian vine. Inzolia winegrowing requires attention in every single production step, starting with grape harvest and paying attention to the aromatic concentration. ( The hand harvesting starts in the first part of September). The grape cryomaceration takes place in steel fermenters at a controlled temperature of 4°C for 4-12 hours, followed by a maturation surlies for 4 months, filtration, stabilization and, finally, bottling. The final result is a lively wine that stands out thanks to the freshness recalling the pleasant Mediterranean notes.

APPELLATION

IGP TERRE SICILIANE

TASTING NOTES

COLOR: straw yellow colour with golden hues

AROMA: Delicate, fragrant fruity bouquet

PALATE: Remarkable notes of white-fleshed fruit and a

long finish

HARVESTING METHOD: Hand harvesting

WINEMAKING DATA

ALCOHOL: 12,5% Vol.

WHITE WINEMAKING PROCESS: Grape cryomaceration

in steel fermenters at a controlled temperature of 4°C for 4-12 hours. Soft pressing of the grapes, must static clarification and fermentation at a controlled temperature of 16-18° C for 20 days.

MATURATION: 4 months in a steel tank

From the selection of the best grapes from our vineyards a bone dry sparkling wine,

with full taste and notes of white flowers and fresh fruit.

Ideal as an aperitif, it matches wonderfully with sea appetizers, pasta or tasteful fish.

The Glera Grapes used for the base wine comes only from our best vineyards in the

most steep hills, with low-profiled soils rich in calcium and with a good amount of

clay and organic matter.

The grapes are hand-harvested in the second decade of September, choosing the

best moment of balance between the sugar content and the acidity of the berries,

which guarantees the freshness of the wine.

After a soft press and a cold settle, the juice is ready to start the first fermentation in

stainless steel tanks at a controlled temperature of 17-19 °C.

After the first fermentation, the wine stays on the fine lees with few rackings and

batonage. In about 5 months, in springtime, the wines from the different vineyards are ready

to be blended to obtain the best cuvées and start the second fermentation in the

autoclaves with the Charmat Method. Once we obtain the bubbles by natural

fermentation the sparkling wine is chilled and rests for about 60-70 days before

being bottled, to obtain an extra fine bubble, for a soft and smooth perlage.

From young and fresh vineyards, light and gently like only Prosecco can be. The perfect expression of Prosecco, creamy and fresh, to taste for joy and to share in every moment with friends. Aperitif or meal doesn’t matter, just open the bottle and it will end soon! The Glera Grapes used for the base wine comes only from our younger vineyards, with fresh soils rich in gravel and with a good amount of clay and organic matter. The grapes are hand harvested in the second decade of September, choosing the best moment of balance between the sugar content and the acidity of the berries, which guarantees the freshness of the wine. After a soft press and a cold settle the juice is ready to start the first fermentation in stainless steel tanks at a controlled temperature of 17-19 °C. After the first fermentation the wine stays on the fine lees with few rackings and batonage. In about 5 months, in spring time, the wines from the different vineyards are ready to be blended to obtain the best cuvées and start the second fermentation in the autoclaves with the Charmat Method. Once we obtain the bubbles by natural fermentation the sparkling wine is chilled and rests for about 30-40 days before being bottled, to obtain an extra fine bubble, for a soft and smooth perlage.

The Wine Of Tradition, it is bubbly in the way it has always been made, with the typical fermentation in the bottle and the lees contact. The yeast on the bottom gives complex notes of the crust of bread that join the classic fruity/flowery sensations. A bone dry wine, with the typical almost-bitter end of the sur lie wines. Ideal to match with food. The Glera Grapes used for the base wine come only from our best vineyards in the steepest hills, with low-profiled soils rich in calcium and with a good amount of clay and organic matter. The grapes are hand harvested in the second decade of September, choosing the best moment of ripening, which guarantees the stability of acidity. After a soft press and a cold settle the juice is ready to start the first fermentation in stainless steel tanks at a controlled temperature of 17-19 °C. After the first fermentation, the wine stays on the fine lees with few rackings and batonage. In about 5 months, the wines from the different vineyards are ready to be

blended to obtain the best cuvees in springtime. Every vintage has a different blend to represent the single years in the best way. After blending the wine is bottled in the Easter week, and the second fermentation starts slowly in the bottle, in the cold and dark cellar to obtain an extra fine bubble, for a soft and smooth perlage. Fermentation arrests when the residual sugar has all been transformed into CO2 and alcohol. Then the yeast settles in the bottom of the bottle and starts giving evolution to the wine. The wine is never released before the year after bottling, to let time work and enrich its taste and complexity. We suggest pouring the wine into a carafe to separate the sediment and drink it clearly, or moving it before pouring it and having it cloudy with the yeast in suspension.

Look for more info on www.colfondoagricolo.it.