Led by sommelier Simone Celeghin
“Monticino Rosso” Farm – Imola (Bologna)
Fattoria Monticino Rosso is a family-run agricultural business. It was born in 1965 thanks to Antonio Zeoli, who in that year purchased 13 hectares, the “Olmo” farm. In the following years Antonio was joined by his sons Luciano and Gianni, today at the helm of the company, and in 1985 the family acquired the "Monticino Rosso" farm, adjacent to the first. We are on the hills of Imola, on the border with the municipality of Dozza, where the production of sparkling wines from Emilia gives way to the still and impetuous wines of Romagna. 20 hectares of vineyards, plus others of orchards. Keywords: rigorous respect for the land and climate, use of modern techniques and with a critical look at tradition, to preserve the peculiarities that centuries of viticulture in Romagna bring with them. The happy hilly position favors the project of sustainability and artisanal production of wine, as well as the choice to focus on native vines: Albana, Pignoletto and Sangiovese di Romagna. The real surprise is underground, where the beating heart of the cellar is hidden, consisting of the fermentation room, the barrel cellar and a bottle aging depot. The idea of building an underground cellar was born from the need to minimize environmental impact, contain energy waste and create a space for wine that was in harmony with nature.
Cosimo Murace Agricultural Company – Bivongi (Reggio Calabria)
The company began its activity with the renovation of a vineyard in 1998; it was soon converted to certified organic production. The owner, Cosimo Murace, is a chemist and oenologist. In addition to wine, the company has an important production of extra virgin olive oil (deriving from the “Grossa di Gerace” cultivar), and cooked must of passito wine. We are in the heart of the DOC Bivongi area, the latest creation among the denominations in Calabria. In the area there are still many old, native vines, which contribute with their history to expanding the regional and national ampelographic heritage. The company's vineyards are located in the “Fiorello” area in the Agro di Bivongi and extend for less than 4 hectares. The training method used is counter-espalier, while the vines are pruned with "spurred cordon" and "guyot", obtaining a maximum yield of approximately 9 quintals/ha. The greatest attention is paid to phytosanitary protection, always respecting organic management, while the cultivation operations are partly mechanized (green manure), partly carried out manually (harvest, pruning, green pruning).
Arco dei Angeli – Varano hamlet (Ancona)
The company was founded with the aim of relaunching the Conero Park, making its products, wine above all, speak for themselves. And it does so by putting the grapes in a position to fully express the territory. The main production focuses on the Montepulciano vine, the undisputed king of the territory and protagonist of the Conero DOC, although there is no shortage of white grape varieties typical of the territory such as Verdicchio. Once you cross the threshold of Arco dei Angeli you will first find warmth, hospitality and excellent products, created with extreme attention to quality. The company offers various tasting options, from those for beginners and enthusiasts, to those designed and personalized for those who want a more in-depth study of local wines. The company also offers a hospitality facility, the "Bed & Wine", a wonderful place to enjoy the invigorating experience of the vineyard, which is just a few steps away.
Canus - Corno di Rosazzo (Udine)
The company is a very young and family-run business, located in a suitable region such as Friuli Venezia Giulia - land of great, important white wines, especially in the area adjacent to the Slovenian border, called Collio. Canus started off on the right foot with the aim of making the most of the territory with 15 hectares of vineyards, a territory that varies, in terms of climate and composition of the soil, practically every kilometer travelled... The vineyard is located on the Gramogliano hill, 88 meters above sea level and bordered to the south by the Judrio stream, with a fantastic view of the Italian-Slovenian hills and an ideal south-east exposure.
Albana Secco, Monticino Rosso (drink now or keep in the cellar for up to a maximum of 2-3 years)
Albana is a vine (and a wine) unfortunately little known and widespread, often limited to local or regional consumption only, but which hides a history and tradition that have nothing to envy of Italian wines with international recognition.
An advanced clay soil and the harvest in several stages, only when perfectly ripe, give a product of profound elegance. Pineapple, yellow peach and papaya first, then broom and hazelnut, finishing with a more aromatic note of thyme and sage. The color is straw yellow with greenish reflections, demonstrating its youth, which is then reflected in the mouth, where it presents itself as a strong wine, with a strong but pleasant acidity.
Taste at 10-12° C.
It is a wine capable of supporting combinations ranging from soft cheeses to fried fish from the Adriatic and for those who want to dare, even some white meats.
Rosso Conero, Arco dei Angeli (drink now or keep in the cellar for up to a maximum of 7 years)
95% of the land is dominated by Montepulciano, a noble vine that dominates much of the wine scene in central Italy, accompanied by a shy but important 5% of Petit Verdot, both rigorously harvested by hand between the first and second decade of October, and then ferments on the skins for at least 8/10 days. The color is an intense ruby with violet reflections, which then give way to the garnet shades typical of advancing maturation. The nose is soon won over by intense and persistent aromas of small red fruits, morello cherries and plums, which then turn, following oxygenation, towards myrtle and juniper. Soft and enveloping in the mouth, balanced tannic, with an authentic finish of white pepper.
Serve at 18°C.
We recommend pairing it with first and second courses with a strong flavour, such as those based on meat, game and truffles. You won't be disappointed when you try it with grilled or braised red meats, or with mature cheeses.
Refosco dal peduncolo Rosso, Canus (drink now or keep in the cellar for up to 5 years)
The proposed wine comes from one of the native vines typical of the region, Refosco dal Peduncolo Rosso, certainly the most important red grape variety in Friuli, speaking of territoriality.
The name derives from the color of the stalk of the grape, which turns red when fully ripe.
This wine is characterized by marked exuberance and also rusticity, since in youth the harder characteristics reign, associated with excellent acidity, a prelude to an important aging capacity; these characteristics then attenuate with bottle refinement. The flavor fully reflects the territory: it is dry, full and with a light bitter note.
Serve at a temperature of 10-12° C.
To be paired with roasts and game, but also with smoked cured meats and typical and mature cheeses.
Codronchio Albana Di Romagna, Monticino Rosso (drink now or keep in the cellar for up to 20 years, well preserved)
The company's flagship, Codronchio takes its name from the "Dei Codronchi" family, noble landowners who settled where the winery stands. It was also born from the desire and curiosity of the Zeoli brothers to demonstrate the versatility of this grape, creating a different wine than the Albana we know. The late harvest is carried out bunch by bunch, with extreme care, and only at the first appearance of the noble rot, which will then give, in the fermentation and post-fermentation phase, special sensations to say the least. The color is almost golden, at first glance it almost looks like a dessert wine; after having praised the aromatic range on the nose (from apricot to passion fruit, passing through pineapple, berries and spices) the entry into the mouth is almost sweet but then opens with strong acidity and minerality. Very long and pleasant finish, which leaves a dry mouth, ready for another glass.
Serve at 10-12° C.
A piece of advice: if you leave it in the cellar for even 15-20 years you won't regret it...
Be daring with the pairings: it is a red in white, which accompanies soups and homemade soups with great pleasure, but is not afraid of white meats and fatty liver.
Passito Calabro, Murace (drink now or keep in the cellar for up to 15-20 years, well preserved)
The DOC Bivongi, in Calabria, represents one of the least known wine realities in Italy, but it has potential that intrigues even the most expert noses. This Passito Calabro is vinified entirely with Malvasia Bianca grapes, harvested later than normal maturation and left to dry naturally pampered by the typical heat of the area. The key is the attention to the selection of the bunches: only the perfectly healthy ones contribute to the production of this nectar.
The wine has an almost golden color, has typical notes of tropical fruit and a light and elegant background of aromatic herbs such as mint and sage, sensations then confirmed with tasting, where it is not the sweetness that is the only protagonist: the acidic part is pleasant and easily recognisable.
Serve at 11°C.
It moves slowly in the glass due to its consistency: it is a wine to be recommended paired with the typical sweets of the South, from Sicilian cannoli to cassata, to desserts based on creams and pastries; It also finds space in combination with blue cheeses.
Rosso Conero Riserva, Arco dei Angeli (drink now or keep in the cellar for up to 10-15 years)
In the Marche region you can fully breathe one of the most important interpretations of the noble Montepulciano grape, which reaches one of the maximum interpretations in the Rosso Conero DOCG Riserva of the "Arco dei Angeli" company. The selection of the bunches takes place in the vineyard and the strictly manual harvest is carried out between the end of October and mid-November. With an alcohol content that never deviates from 14%, this red is patiently aged for at least two years in French or American oak barrels. Wine that has an intense ruby red color with garnet reflections, with strong characteristics of strength and power, powerful but never annoying tannins, destined to weaken with the passing of the years.
Serve at 18°C.
It finds its perfection when paired with stews, boiled meats and aromatic, long-matured cheeses, while also loving game and sausages with a fatty base.