3 items found
Badia di Morrona is a little domain claimed by the Gaslini Alberti family, an exceptionally enthusiastic maker focussing on quality. Their property are sensibly extensive by all accounts, around 1500 sections of land with a little under 300 planted with vines, around half being Sangiovese. The rest is olive forests and farmland. They have reestablished the old farmhouses for visitors and have an eatery and even a religious community going back to the eleventh century.
Their wines are well made mixing both customary techniques and best in class innovation. They are awesome quality at moderate costs. Their devotion to creating great wines is gaining them a notoriety and they've been fervently as a winery to keep an eye out for sooner rather than later.
This is a mix of Vermentino, Trebbiano and Chardonnay, aged in stainless steel for freshness. It's genuinely full and round in the mouth with flower and citrus notes. It's an extraordinary summer wine, especially to appreciate with nourishment. Great esteem.
The name of the organization is all the more normally connected with Morellino today yet not every person realizes that we can call it a genuine pioneer of Vermentino's creation in Tuscany, to such an extent that he called him Pliny to pay tribute to Pliny the Young man who adulated him in an Editto, alluding to a wine delivered on the fringe amongst Tuscany and Liguria. With a specific end goal to keep up in place the taste scent and the olfactory liberality of the grapes, the whole generation process is completed in chilly and aggregate nonappearance of oxygen , from squeezing to packaging. The outcome is a youthful wine of mind boggling delight,
The 2015 Cantine Lunae Bosoni Vermentino Colli di Luni Etichetta Grigio (Gray Label) is from vineyards in the southeast corner of Liguria at the mouth of the Magra River. Vinified and matured in stainless for 3-4 months, this best Vermentino is straw-yellow in shading with energetic greenish features. Extreme, diligent, complex smells of extraordinary polish, with beautiful stone natural product, grapefruit, rennet apple, and a satisfying hint of acacia nectar. New and lively on the sense of taste, the wine's fresh, brilliant structure makes it especially reasonable for the dishes of conventional Ligurian cooking, for example, "testarolo" hotcakes with mushrooms, Ligurian-style stuffed pasta, anchovy and squid pies. It likewise runs well with white meats and vegetables.