Fantini Farnese

The Luccarelli Campo Marina Malvasia Nera Salento PGI wine is a dry red wine produced in the Salento region, in Puglia, using high quality Malvasia Nera grapes. According to the description provided by the producer, "it has an intense ruby red color and an intense and spicy aroma, with notes of wild berries, aromatic herbs and black pepper". The taste is soft and harmonious, with a good structure and delicate tannins. According to user reviews on Google, Vino Luccarelli Campo Marina Malvasia Nera Salento PGI is “a surprising wine” and “a wine that stands out for its personality”.

Production area: Salento, Puglia Grape variety and vinification: Organic Primitivo. Destemming and pressing of the grapes, maceration at a controlled temperature for 8-10 days with regular pumping over. Drainage and milky fermentation in stainless steel tanks. Aging in American and French oak barrels used for the following 6-8 months. Color and combination: Red. It goes well with roasted and braised red meats, game, noble poultry, semi-aged cheeses, it is ideal to accompany lamb and kid dishes.

Production area: Sambuca di Sicilia (AG) Grape variety and vinification: Organic Nero d'Avola. The organic grapes are de-stemmed and left to ferment for 15 days at 25 ° C, with frequent and regular pumping over. The malolactic fermentation takes place for 50% in cement tanks and for the remainder in 250L barriques. After 4 months of aging the wine is ready to be clarified, filtered and bottled. Color and combination: Red. All types of pasta with sauces, roast meat and game. Also excellent with aged cheeses.

Straw yellow color with golden reflections, intense and persistent aroma.

Poggio Pasano Primitivo Rosé 2018 is produced in the beautiful Salento area of Puglia, famous for Primitivo wines.

Production area: Salento, Puglia Grape variety and vinification: 100% Malvasia Nera. Destemming and pressing of the grapes, maceration at a controlled temperature for 8-10 days with regular pumping over. Drainage and malolactic fermentation in stainless steel tanks. Aging in American and French oak barriques for the following 6-8 months. Color and combination: Red. Excellent with red meats, roasts with abundant sauces and medium-aged cheeses.

Production area: Salento, Puglia Grape variety and vinification: 100% Primitivo. Destemming and pressing of the grapes, maceration at a controlled temperature for 8-10 days with regular pumping over. Drainage and milky fermentation in stainless steel tanks. Aging in American and French oak barrels used for the following 6-8 months. Color and combination: Red. Excellent with savory first courses, lamb, game with fine sauces, aged cheeses.

250 ml bottle

Production area: Roseto degli Abruzzi, Manduria and Sambuca di Sicilia. Grapes and vinification: Montepulciano, Primitivo, Nerello Mascalese. The grapes, after a slight withering on the vine, are harvested by hand and placed in small baskets. Soft stem destemming. Cold maceration for 4 days at 4 ° C. Maceration-fermentation for 20-24 days at 24 ° C. Color and combination: Red. Legumes, mushrooms and tasty meats. Yume goes perfectly with turkey and grilled meat. Also try with Asian food like duck, beef and pork.

Production area: Salaparuta, 300 - 400 masl, Sicily Grape variety and vinification: Nero d'Avola. Harvested at phenolic maturity, it is left to macerate for 12-15 days at 26 ° C with daily pumping over. After racking it is aged in steel for about 4 months. Part of it is aged in barriques. The process is completed with the refinement in the bottle. Color and combination: Red. We recommend it with fish soup, pasta with meatballs or classic spaghetti with pesto.

Production area: Salaparuta, Sicily Grape variety and vinification: Grillo. The Grillo is vinified in steel tanks for 20 days at a temperature of 11-12 ° C. This allows a slow fermentation in order to obtain the typical expression of the variety. Color and combination: White. It goes well with risotto, chicken with herbs, savory pies and fish main course.

Production area: Sambuca di Sicilia (AG), Siclia Grape variety and vinification: Nerello Mascalese. Low production yield (about 70 Qli / Ha). When the grapes reach maturity, the shoots are cut and a partial process of withering on the vine begins. When a weight reduction of 15-20% is achieved, the grapes are harvested, pressed and fermentation begins in contact with the skins. After a very long maceration, the wine is decanted into barriques where it rests for about 6 months. Color and combination: Red. Perfect with Mediterranean appetizers and first courses based on eggplant or mushrooms, meat and roast stew.

Production area: Municipalities of Colonnella, Ancarano, Controguerra and Roseto. Abruzzo. Grape variety and vinification: Montepulciano d'Abruzzo. Low temperatures in the first days of fermentation with the aim of extracting the polyphenols, then controlled temperature at about 27% C. Malolactic fermentation and maturation in American wooden barrels for about six months. Color and combination: Red. Excellent with all the typical dishes of traditional Italian cuisine. It goes well with risotto, pasta and pork.

Production area: Abruzzo, Puglia, Basilicata and Sicily Grapes and vinification: Sangiovese, Primitivo, Aglianico del Vulture, Nero dAvola and Nerello Mascalese. Soft-stemmed destemming. Maceration-fermentation for 25 days. Malolactic fermentation in barriques followed by maturation for 13 months. Color and combination: Red. A perfect choice for rich and creamy first courses, game, roast or grilled sausages.

• amber color. The nose has clear notes of honey, dried fruit, figs and a spicy finish.
• In the mouth it is broad and enveloping, sweet and fresh with citrus and dried fruit notes. Long and persistent finish.
• it goes perfectly with long-aged cheeses, but the Tuscan tradition wants it married to cantucci with almonds.

The Poggio Civetta Chianti Classico combines the modern style of the Farnese group wine with the flavors and structure of Chianti, creating a rather soft Sangiovese

Organoleptic characteristics: brilliant ruby red with garnet reflections; elegant bouquet with hints of cherries, berries and spicy notes. Dry and fresh taste, good structure and pleasant tannins.

The Chianti DOCG of the Tenute Rossetti - Farnese winery is a still and elegant wine with a bright ruby color and garnet reflections. Notes of cherries, berries and spicy hints are perceived on the nose. The taste is fresh and structured. Initial aging in stainless steel tanks for 7 months, and then continued in the bottle for at least 2 months.

The Poggio Civetta Regno alluso Toscano from the Tenute Rossetti - Farnese winery is a red wine with an intense ruby color. The nose opens to fine and elegant hints of red fruits, vanilla and balsamic hints. The sip is soft, rich, full-bodied and with a long finish. Aging in French barriques for about 5 months before being bottled.

The Bolgheri DOC Linda from the Tenute Rossetti - Farnese winery is a structured and elegant wine with a bright ruby color. Intriguing nose played on aromas of wild berries, ripe red fruits and mentholated hints. The sip is full-bodied, with evident but elegant tannins and a persistent finish. Aging in barrique for about 9 months.

Production area: Sambuca di Sicilia (AG), Sicily. Grapes and Vinification: Grillo. The refinement of the wine is carried out in stainless steel tanks. Color and Pairing: White, excellent with fresh cheeses and fish dishes.

Production area: Sambuca di Sicilia (AG), Sicily. Grapes and Vinification: Nero dAvola. The refinement of the wine is carried out in stainless steel tanks. Color and Pairing: Red, excellent with red meats.

Production area: Agrigento, Sicily. Grapes and Vinification: Nero dAvola. In French and American oak barriques for 18 months, in which refinement takes place. Released on the market only after at least 18 months of bottle aging. Color and Pairing: Red, excellent with meat dishes and long-aged cheeses.

Production area: Acerenza, Basilicata. Grapes and Vinification: Aglianico del Vulture, zero sulphites. Maceration for 40 days on its skins in order to extract all the polyphenolic potential useful for the natural protection of the wine from oxidation in the absence of SO2. Color and Pairing: Red, ideal for all meat-based dishes and robust sauces.

Production Area: Venosa, Basilicata. Grape variety and Vinification: Moscato. Ageing: 24 months in new barriques, where malolactic fermentation takes place. Colour and Pairing: White, ideal for all meat dishes and mature cheeses.

Production area: Canosa di Puglia, Puglia. Grapes and Vinification: Nero di Troia. The wine is aged in barriques for about 4 months. Color and Pairing: Red, ideal as an aperitif.

Production area: Acerenza, Barile, Maschito, Basilicata. Grapes and Vinification: Aglianico del Vulture. Aging: 60% is in steel and 40% of the wine takes place permanently in second passage barriques for 10 months. A further three months in the bottle complete the maturation process. Color and Pairing: Red, ideal for all meat dishes.

Production area: Acerenza, Basilicata. Grapes and Vinification: Aglianico del Vulture. Aging in steel on its own noble lees. Color and Pairing: Rosé, ideal for fish, white meats and cheeses.

Production area: Acerenza, Basilicata. Grapes and Vinification: Greco 60%, Fiano 40%. Aging in steel on its own noble lees. Color and Pairing: White, ideal for aperitifs and fish soups.

Production area: Acerenza, Basilicata. Grapes and Vinification: Aglianico del Vulture. Aging: in steel and in bottle. Color and Pairing: Red, ideal for all meat dishes and aged cheeses.

Production area: Avellino, Campania. Grapes and Vinification: Aglianico. Destemming and delicate pressing, maceration for 20-25 days at a temperature of 26-28 ° C. Aging in barriques for 16 months and subsequent refinement in the bottle. Color and Pairing: Red, ideal for robust first courses, roasts and full-bodied sauces.

Production area: Salento, Puglia. Grapes and Vinification: Primitivo di Manduria Dolce. Malolactic fermentation and aging in first and second passage American and French oak barrels for about 6 months. Color and Pairing: Red, excellent with aged pecorino and dry pastries.

Production area: Salento, Puglia. Grapes and Vinification: Negroamaro. Aging in second passage American and French oak barrels for the following 4-5 months. Color and Pairing: Red, perfect for rich first courses

Production area: Salento, Puglia. Grapes and Vinification: Primitivo 50%, Merlot 50%. Racking and malolactic fermentation in stainless steel. Refinement in second passage American and French oak barrels for the following 6-8 months. Color and Pairing: Red, excellent with robust first courses.

Production area: Salento, Puglia. Grapes and Vinification: Primitivo. Racking and malolactic fermentation in stainless steel. Refinement in second passage American and French oak barrels for the following 6-8 months. Color and Pairing: Red, excellent with robust first courses and lamb meat.

Production Area: Ortona, Abruzzo. Grape variety and Vinification: Montepulciano. Soft crushing, juice briefly macerated with skins (approx. 6 hours of contact), fermentation without skins for 15 days at a temperature of 12°C to obtain excellent colour and flavour. Colour and Pairing: Rosé, excellent with all fish dishes.

Production Area: Teramane Hills, Abruzzo. Grape variety and Vinification: Montepulciano dAbruzzo. Malolactic fermentation and ageing in American wood barriques for about 6 months. Colour and Pairing: Red, excellent with rich first courses and all meat dishes.

Production area: Ortona, Abruzzo. Grapes and Vinification: Sangiovese Terre di Chieti. The malolactic fermentation is done in French wood barriques and aged for 6 months. Color and Pairing: Red, easy to drink, excellent with cold cuts and cold cuts.

Production area: Abruzzo, Basilicata and Sicily Vinification: The grapes are hand-picked when perfectly ripe and vinified separately to best respect the peculiarities of the individual characteristic varieties. After a soft pressing, the grapes undergo a cold maceration for 12 hours. The musts are then cold decanted, the Pecorino ferments in large 50hl barrels not toasted, the Fiano and the Grillo ferment in stainless steel, at temperatures between 10-12 ° C. Pairings: Appetizers, especially ham and cheese, delicate creams and soups, crustaceans and all fish in general

Production area: Canosa di Puglia, Puglia. Grapes and Vinification: Sangiovese 70%, Merlot 30%. Aging 4-7 months in the new French and American barriques. Color and Pairing: Red, easy to drink, excellent with cold cuts and cold cuts.