Sardegna-Gallura SOLE DI SARDEGNA DOC

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1 CartadeiVini

2 MONTESPADA Sardegna-Gallura SOLE DI SARDEGNA DOC Vermentino of Sardegna D.O.C. This is a DOC with great ambition, resulting from a grape selection inthe vineyard and a rigorous wine making in the cellar Selected grapes handly harvested in October. Soft pressing and fermentation at controlled temperature using modern vinification techniques. Selected grapes handly harvested in October. ALCOHOL = 12,5 % Vol. ACIDITY = 5.80 g/l R SUGAR = 5.20 g/l GRAPES = 95% Vermentino of Sardegna

3 MONTESPADA Sardegna-Gallura SABBIALUCE DOCG Sup. Vermentino of Sardegna D.O.C.G. This Vermentino of Gallura DOCG Superior has great ambitions and the will to convey on the table the typical taste of the land where it is born and grows. Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 13% Vol. ACIDITY = 6.30 g/l R SUGAR = 4.20 g/l GRAPES = 100% Vermentino of Gallura

4 MONTESPADA Sardegna-Gallura GIUNCHIZZA DOC Vermentino of Sardegna D.O.C. A wine with the maximum expression of tipicity of the Vermentino of Sardegna, with a very defined and balanced character. Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 13,5 % Vol. ACIDITY = 6.20 g/l R SUGAR = 3.80 g/l GRAPES = 100% Vermentino of Sardegna

5 MONTESPADA Sardegna-Gallura VECCHIA COSTA DOC Vermentino of Sardegna D.O.C. A typical Vermentino of an old land, Sardinia, with balanced characteristics. Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 12,5 % Vol. ACIDITY = 6.00 g/l R SUGAR = 4.20 g/l GRAPES = 100% Vermentino of Sardegna 375 ml

6 MONTESPADA Sardegna-Gallura SANTA GIUSTINA Chardonnay of Veneto I.G.T. Clear, starw yellow colour with fresh scents of spring. Selected grapes handly harvested in end August. Soft pressing and fermentation at controlled temperature using modern vinification techniques. Selected grapes handly harvested in end August. ALCOHOL = 12,0 % Vol. ACIDITY = 6.50 g/l R SUGAR = 3.80 g/l GRAPES = 100% Chardonnay

7 MONTESPADA Sardegna-Gallura LUNA SMERALDA Gran Cuveè Millesimè Wine produced with 100% grapes from the same year and exclusive with white grapes. Selected grapes handly harvested in end August. Soft pressing and fermentation at controlled temperature using modern vinification techniques. Selected grapes handly harvested in end August. ALCOHOL = 12,5 % Vol. ACIDITY = 6.50 g/l R SUGAR = g/l GRAPES = 100% Chardonnay

8 MONTESPADA Sardegna-Gallura VECCHIA COSTA BRUT Sparkling Brut Clear straw yellow colour with fresh scents of spring Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 10,0 % Vol. ACIDITY = 5.80 g/l R SUGAR = 12.0 g/l GRAPES = White Grapes

9 MONTESPADA Sardegna-Gallura CAREGNAN I.G.T. Isola dei Nuraghi Intense garnet red colour, a complex wine from the great evolution of perfumes and scents of perfumes and scents of wild strawberries and red fruits. Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 12,5 % Vol. ACIDITY = 5.40 g/l R SUGAR = 4.80 g/l GRAPES = 100% Carignano 375 ml

10 MONTESPADA Sardegna-Gallura IL MUTO DI GALLURA Cannonau of Sardegna D.O.C. Garnet red colour with purple reflexes, a warm and binding taste that emanate intense emotions Soft pressing and fermentation at controlled temperature using modern vinification techniques. ALCOHOL = 12,5 % Vol. ACIDITY = 5.20 g/l R SUGAR = 4.80 g/l GRAPES = 100% Cannonau of Sardegna

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12 ALMADI Angels in Wine ALMADI Veneto (North East) AMARONE DELLA VALPOLICELLA Full/bodied and dry with a perfume and palate of ripe black cherry fruit and notes of tar and dark, bitter chocolate on the finish. The grapes are dried under controlled conditions for 3 months until they lose up to 40% of their weight. After crusching, a long slow fermentation tales place in stainless steel vats. 60% of wine is aged in large oak barrels for around two years. 40% of the wine is fined for 18 months in barriques. Final fining in bottle for 6 months. Terraced vineyards on south facing slopes in the Valpolicella area to the North and east of Verona. The vines are trained using the traditional pergola veronese system. ALCOHOL ACIDITY R SUGAR DRY EXTRACT = 15,3% vol. = 5,95g/l = 7,2 g/l = 33 g/l GRAPES CORVINA, CORVINONE, RONDINELLA

13 ALMADI Angels in Wine ALMADI Veneto (North East) VALPOLICELLA SUPERIORE RIPASSO A dry, full-bodied red with a deep and bright ruby red colour. The nose shows the characteristic scent of black cherries and ripe berries with a hint of vanilla and cloves from the oak aging. The palate is ripe and fruity with soft tannins and a lingering finish. In March following the harvest, the new vintage of Valpolicella superiore is macerated with the skins remaining from the production of Amarone. This is done according to the ancient Veronese technique of ripasso, which increases the alcohol and enriches the structure of the Valpolicella. It is then aged 12 months in oak barrels to develop further its characteristics. The wine then benefits from a few months bottle aging. grown in selected hillside sites of the Valpolicella area North of the city of Verona. ALCOHOL ACIDITY R SUGAR = 13.5% by vol. = 5.7 g/l = 6.5 g/l GRAPES 70% Corvina 20% Rondinella 5% Molinara 5% Others

14 ALMADI Angels in Wine ALMADI Veneto (North East) VALPOLICELLA DOC The colour is a brilliant ruby-red. It has a youthful bouquet of red cherries, raspberry and plum with some floral notes reminiscent of violets. On the palate it is mediumbodied, dry and full of ripe cherry-jam fruit with notes of anise. The finish shows soft tannins and a juicy, clean acidity. Fermented in stainless steel at a temperature of 30, maceration on the skins. Aged partly in stainless steel, partly in large oak casks. Grown in selected hillside sites of the Valpolicella area North of the city of Verona. The vines are trained with the traditional Pergola Veronese system. Grapes are hand-picked. ALCOHOL ACIDITY R SUGAR = 12.5% by vol. = 5.5 g/l = 6 g/l GRAPES 60%CORVINA/CORVINONE 30%RONDINELLA 10%MOLINARA

15 ALMADI Angels in Wine ALMADI Veneto (North East) CORVINA VERONESE Deep ruby garnet red. Distinctive spicy notes. Dry and persistent. Soft extremely full-bodied, velvety, round with pleasant finish of oak and cherries. Correctly stored may be aged for 5 years. Best hand-selected Corvina grapes in October. Traditional method, soft pressing, controlled temperature fermentation, maceration for 10 days. Corvina Veronese. Hilly sunnyside vineyards of Marano di Valpolicella. Exposition south-west at 300 mt o.s.l., red calcareous-eocenic soil, density of 3000 vines per ha. ALCOHOL ACIDITY R SUGAR = 13.5% by vol. = 5.6 g/l = 5.3 g/l GRAPES CORVINA

16 ALMADI Angels in Wine ALMADI Veneto (North East) CABERNET SAUVIGNON IGT VENETO Deep ruby red color with violet highlights. Full intense bouquet with hints of cherry, slight herbaceous. Dry, full-bodied, harmonious taste. Velvet and pleasant, lingers on Selected hand picked grapes. Soft pressing, fermentation on the skins for 10 days in stainless steel tanks, (at a temperature of 22 C) followed by malolactic fermentation. The grapes are selected from vineyards throughout the Veneto region in the North East of Italy. ALCOHOL ACIDITY R SUGAR = 12% by vol. = 6 g/l = 6 g/l GRAPES 100% CABERNET

17 ALMADI Angels in Wine ALMADI Veneto (North East) MERLOT IGT VENETO Intense red color with delicate bouquet. Dry soft taste typical of the Merlot. Classic red vinification method: soft pressing, maceration on the skins for 8 days and fermentation at controlled temperature. The grapes are selected from vineyards throughout the Veneto region in the North East of Italy. ALCOHOL ACIDITY R SUGAR = 12% by vol. = 5.5 g/l = 4 g/l GRAPES 100% MERLOT

18 ALMADI Angels in Wine ALMADI Veneto (North East) PINOT GRIGIO IGT VENETO This wine has a straw-yellow colour, a characteristic nutty perfume and a dry, clean flavour with a refreshing acidity. The grapes are harvested during the first week of September and fermented in temperature controlled stainless steel, at a cool temperature in order to maintain the aromas of the grape. After a short period of contact with the lees, which improves the structure, the wine is then stored in stainless steel until bottling to maintain its freshness. The grapes are selected from vineyards throughout the Veneto region. ALCOHOL ACIDITY R SUGAR = 12% by vol. = 5,4 g/l = 5 g/l GRAPES PINOT GRIGIO

19 ALMADI Angels in Wine ALMADI Veneto (North East) CHARDONNAY IGT It has a distinctive fragrance of melon and apple and a clean, dry and fruity flavour, which makes it a highly versatile wine. Fermented in temperature-controlled stainless steel and bottled young. The grapes are selected from vineyards throughout the Veneto region in the North East of Italy. ALCOHOL ACIDITY R SUGAR = 12.5% by vol. = 5.4 g/l = 4 g/l GRAPES CHARDONNAY

20 ALMADI Angels in Wine ALMADI Veneto (North East) SOAVE DOC CLASSICO It has a pale straw-yellow colour and on the nose it presents a delicate floral bouquet with the typical almond blossom notes of Garganega, which is then followed by sweeter perfumes of fruits such as pear. On the palate it is soft and fresh with a clean acidity and a distinct mineral finish. Fermented in temperature-controlled stainless steel and stored for a period on its lees before being bottled young and fresh. Vineyards in the hills surrounding the medieval walled town of Soave and Monteforte. ALCOHOL ACIDITY R SUGAR = 12.5% by vol. = 5.7 g/l = 4 g/l GRAPES 80%GARGANEGA 20%TREBBIANO

21 ALMADI Angels in Wine ALMADI Veneto (North East) GARGANEGA IGT VERONESE Lightly deep straw-yellow. Full, warm, soft, very persistent. Intense aroma, elegant, complex, fruity, spicy. Classic flavor of apples. Soft pressing and fermentation at controlled temperature using modern vinification techniques. The hills to the east of the city of Verona. ALCOHOL ACIDITY R SUGAR = 12% by vol. = 6 g/l = 5 g/l GRAPES GARGANEGA

22 ALMADI Angels in Wine ALMADI Veneto (North East) BARDOLINO CHIARETTO DOC This vividly coloured rosato wine shows the redcherry character typical of the Bardolino but is more delicate. It often has a perfume on the nose reminiscent of bubble-gum, which comes from the fermentation process. It is light-bodied and fruity with a lively acidityand a pleasantly bitter finish, which makes the wine suitable for serving lightly chilled. When the same grapes that are used in the production of Bardolino are given only a brief contact with the skins to extract a vivid pink colour, the result is Chiaretto. The wine is fermented at cool temperatures in stainless steel vats and bottled young to maintain its freshness. The hills to the south-east of lake Garda around the village of Bardolino near the city of Verona. ALCOHOL ACIDITY R SUGAR = 12,4% vol. = 5.6 g/l = 4 g/l GRAPES CORVINA. RONDINELLA MOLINARA