Cavicchioli, Vigna del Cristo Lambrusco di Sorbara 2017 $820
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This pure Lambrusco di Sorbara wine has led the way. It is obtained from grapes grown in the 5- hectare vineyard of the same name in Cristo, in the Sorbara area. It is bright ruby red in colour with a pink mousse. Its aroma offers intense fruity and floral sensations, with a broad and embracing flavour and a pleasant hint of acidity. Vigna del Cristo is a special wine that is delicate yet distinct, loyal to tradition, but also modern and unique.
GRAPES: Lambrusco di Sorbara
Vineyard: 5 hectares in the Sorbara area, in Cristo, 200 meters from the banks of the river Secchia and 20 kilometers north of Modena; on a sandy and fertile soil. Rows of Lambrusco di Sorbara grapes are interspersed with rows of Lambrusco di Salamino di Santa Croce grapes. GDC double curtain training system with spurred cordon pruning.
Vinification: only Lambrusco di Sorbara grapes, manually harvested from the end of September to early October. They undergo cryomaceration in small tanks at a low temperature for 2-3 days. After alcoholic fermentation for about 10-15 days on decanted must, with selected yeasts at a temperature of 15- 18°C, second fermentation takes place, using the long Charmat method for 4-5 weeks at a controlled temperature of 13-15°C.
Description: powder pink mousse; very pale ruby red, almost pink, tending towards cyclamen; clear aromas of roses, almost ripe strawberries, blood oranges and violets; persistent flavour, harmoniously dry, fresh and sapid, perfectly contrasting with the aromatic taste of the grapes.
Food pairing: cold cuts, first courses with elaborate sauces and rich condiments, red meat, fish and pizza. Enjoy it with fried seafood and vegetables.
Rocca della Macie, Famiglia Zingarelli Chianti Classico Riserva 2013 $840
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The flagship wine of the zone from which it comes, and the maximum expression of that zone’s particular features, the label proudly bears the Zingarelli name in order to highlight the strong link that the family has with the Chianti Classico area.
GRAPES: Sangiovese 90% , Cabernet Sauvignon 5% and Merlot 5%
Vineyard: It is the result of the selection of the best grapes from the four estates of Rocca delle Macìe in the area of Castellina in Chianti, the blend of the different Rocca delle Macìe “terroirs”.
Vinification: Following careful selection, the grapes are vinified according to traditional Chianti Classico methods. The wine ages in French oak barrels for two years and is then refined further in the bottle, for a minimum of three months.
Description: ruby red color, becoming garnet with age. ample, intense and refined, with excellent variety of aromas. warm taste, robust, elegant with a persistent aroma.
Winemaker’s recommendations: The bottle should be uncorked as early as an hour before serving or decanted for a few minutes before being drunk. This wine is particularly suited for red meats, roasts, wild game and dry cheeses. It should be served at a temperature of 18/20°C.
San Salvatore, Corleto Aglianico Campania 2014 $850
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San Salvatore is located in the midst of the Cilento National Park, near Paestum, Stio and Giungano, in the Campania region of southern Italy. This mountainous region has a high level of biodiversity and the soil is rich in minerals. The influence of the nearby sea and ideal sun exposure help to create an ideal microclimate for viticulture. Deeply committed to preserving the delicate balance of the land, San Salvatore takes a special interest in cultivating the vineyards without synthetic products or genetically modified organisms and uses biological processes and biodynamic preparations like horn dung that favor the natural fertility of the ground and the production of humus. Vines are also protected from pest and disease with the careful use of copper and sulfur. All of San Salvatore's fertilizers are created inhouse using natural methods. For example, fertilizers are developed in an integrated biodynamic cycle of complete recovery of the dung of the locally fed water buffaloes that live on the property. The animals naturally combine straw and manure with their clogs and encourage the production of a healthy and highly nourishing organic fertilizer. San Salvatore also has a photovoltaic plant with an electrical power of 96KW that reduces CO2 pollution and is in accordance with the UNI ISO 14064 law.
100% Aglianico area ofproduction: Capaccio - Paestum locality Cannito altitude: 220-250mt slm exposure: south-south west soil type: medium mixture and deep breeding system: espalier with guyot pruning binding: with willow defoliation, thinning, harvest: manual in small boxes average age of the plants: 16 years yielded grapes and by strain: 1200-1400gr. vinification: soft pressing fermentation: in steel tanks refining: in steel tanks for about 8 months
GRAPES: 100% Aglianico
Vinification: After fermentation in stainless steel tanks at controlled temperature, is aged for a year in our cellars In barrels of 35 hl. After a year of aging is blended and then aged for a further six months in bottle.
Description: An aromatic nose of fresh fruit, cinnamon, and sweet spices. Rich on the palate with silky tannins and a long finish.
Antonelli, Sangrantino di Montefalco Passito 2011 $1100
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Sweet wine made from semi-dried grapes. The traditional version of Montefalco Sagrantino. The name derives from the Latin “sacer”: a holy wine destined for consumption during the Christian festivals.
GRAPES: 100% Sagrantino
Vinification: Harvest at the end of September, the grapes are hand-picked and placed in crates in single layers. The bunches most suited for drying are specially selected. Drying in crates for about two months. Using gravity feed thanks to the two levels of the cellar. Fermentation in contact with the skins at 20°C. Maceration for about 10 days. Aging in 25 hL oak barrels for 12 months. The wine settles in glass lined cement vats for 18 months; bottle ageing for 12 months.
Description: rich ruby tending towards garnet in colour. Rich and complex to the nose, with notes of cherries, wild berry jam, candied citrus peel and spices. To the taste it’s an amazing wine, where it begins sweet and then gives way to a fresh finish with an aromatic persistence to the nose.
Food pairing: It can be enjoyed with red fruit tarts, biscuits, gianduja chocolate and mature cheeses.
Firriato, Harmonium Nero d’Avola 2013 $1188
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Harmonium is the winning combination of Nero d’ Avola’s strength and Firriato’s style. The goal with Harmonium was to create the “cru of crus” that offered all the manifestations of this eclectic vine’s richness. After 15 years of analysis and microvinification, Firriato identified three different crus in the 165 hectares of the Borgo Guarini Estate: Ferla, Lepre and Beccaccia, cultivating vines from three different Nero d’Avola clones. The complexity of the soil and climate conditions has allowed the different organoleptic characteristics of the three Single Vineyards to be highlighted. The Harmonium grapes are harvested at different times because they ripen at different times. They are vinified separately before being united into the blend behind the story of this iconic label.
GRAPES: Nero D’Avola
Vineyard: In Borgo Guarini estate. It is an eclectic estate with many identities. Three different orders of soil: Entisols, Inceptisolsand Vertisols have been identified in this agricultural location. This area is recognised for the complexity of its climate conditions and the variety of its orography.
Vinification: Hand picking-from the first to the third week of September according to the Cru maturation. The vinification carried out in controlled-temperature steel tanks in accordance to the red wines tradition. The malolactic fermentation is carried out. 12 months in French and American durmast barriques.
Description: deep dark ruby red with purplish hues. marvelous scents of cherry, prunes, mulberries, blackberries and blackcurrants stand out followed by a duet with fine hints of rhubarb, cinchona, pepper, tobacco, nutmeg and dark chocolate entwined with nuances of minerals and undergrowth. power, elegance, lively tannins, matchless softness, freshness, all blended into a balanced and harmonious whole that overwhelms the palate seducing with its limpidity and extraordinary persistence and polish typical of a great wine.
Food pairing: veal, bay leaf and cinnamon stew
Tenute Silvio Nardi, Vinsanto Occhio di Permice Sant ‘Antimo 2010 $1225
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We are producing Vin Santo since 1950 following the ancient method of partial drying on mats followed by fermentation and maturation in oak half-barriques using traditional techniques with a yeast-bacteria blend called "mother" handed down over generations
GRAPES: 70% SANGIOVESE GROSSO, 30% MALVASIA
Vineyard: Municipality of Montalcino
Vinification: Manual harvest in small baskets. Partial drying of grapes on mats until March. Pressing of the grapes and fermentation in oak half-barriques using traditional techniques with a yeast-bacteria blend called mother handed down over generations. Aging for at least 5 years in small oak barrels.
Description: DEEP Amber colour. Intense and complex aromas, with ripe and nutty notes like apricots, almonds and candied fruit and smoky flavours of tobacco. In the mouth, it is smooth and velvety with a great taste evolution and a long and persistent final. Excellent capacity of aging.
Food pairing: best wine with desserts, dark chocolate, dense cakes made with dried fruit ; blue cheese
Giovanni Rosso, Barolo Serralinga D’Alba 2012 $1450
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“An enticing mix of white pepper, strawberry, raspberry and floral aromas and flavors are the hallmarks of this racy red. Intense and focused, picking up a steely minerally element on the long finish. Best from 2019 through 2025.”
- Wine Spectator, December 2016
GRAPES: 100% Nebbiolo
Vineyard: Serralunga d'Alba, 6 vineyards- Sorano, Costa Bella, Baudana, Meriame, Cerretta, Broglio
Vinification: Harvest by hand in mid October. The fermentation lasts some 25 days according to the vintage with daily pumping over of the wine mass with délestages at half of the period (fermentation in concrete tanks). The aging is conducted in 50hl large barrels of Fontainebleau Forest oak (from 18 to 36 months according to the vintage and the vineyard of provenience)
Description: dark in tones, cocoa and chocolate hints, ripen raspberry, plums and peppery hints. savoury taste and juicy; delicious tannins and soft in the mid-palate.
Food pairing: Grilled liver sausages, long cooking red meats.
Col d’Orcia, Brunello di Montalcino 2012 $1520
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Col d’Orcia is a traditional producer of Brunello di Montalcino. The choice to continue using the large Slavonian oak barrels was taken many years ago, well before the debate between modernist and traditionalist producers even started. Tradition means respecting the essence of Sangiovese from Montalcino which is the aging potential and the improvement of the wine through its long passage in wood and the subsequent aging in the bottle. Still today, at Col d’Orcia, we age our Brunello di Montalcino for a full 3 years in the large barrels before bottling and keep the bottles in cellar at least 1 year before releasing the wine to the market.
GRAPES: Particular clones of Sangiovese, selected by Col d’Orcia.
Vineyard: Montalcino – Siena – the hill overlooking the Orcia River, facing South-South/West and exposed to sun ray all day long. Average height 300 m. above sea level.
Vinification: Manual harvest with rigorous selection of the best bunches in the vineyard at first and subsequently on a selection table in the cellar.Fermentation on the skins for about 18-20 days, at controlled temperature below 28° C. in 150 hl wide and shallow stainless steel tanks, designed and built in order to extract tannins and colour efficiently but delicately. Aged 4 years, 3 of which in 25-50 and 75 hl oak casks from Slavonia and Allier followed by at least 12 months of refinement in bottles placed in storage at controlled temperature.
Description: Ruby with violet hues. Intense, ample and lasting. The typical notes of ripe red berry fruits are well balanced with the spice from the oak. Well-structured and complex wine with soft ripe tannins. Long, sapid and pleasant aftertaste.
Ca’Rugate, Amarone della Valpolicella Punta Tolotti 2013 $1720
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“A restrained version, this is medium- to full-bodied, with subtle notes of spiced cherry, crème de cassis, graphite and smoke, framed by sleek tannins that firm the finish. “
- Wine Spectator 90 Points 2017
GRAPES: 45% Corvina, 15% Rondinella, 40% Corvinone
Vineyard: A selection of the best grapes from Ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara.
Vinification: Hand picked during the last two weeks of September,and laid flat in small wooden boxes containing an average of just six kilograms.This allows good air flow during the crucial drying process. the grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500l oak casks to finish fermenting.The wine matures in wood for 25-30 months before bottling.
Description: intense garnet red in colour. Concentrated aromas of ripe blueberries, blackberries and cherries are enhanced with a hint of spicy oak. The palate is rich, full bodied and complex;beautifully balanced and lingering.
Food pairing: traditionally served to accompany game, char-grilled meats and mature cheese. This is a great wine for special occasions and sharing with friends at the end of a meal.