raffaele Mastrovincenzo

Recently I open this beautiful wine from Morey Sant Denis, "Clos des Monts Luisant" made from 100% Aligotè grapes in the heart of Cote de Nuits by Domaine Ponsot a monopole with great integrity and terroir driving. Aligotè is normally see as secondary grape varieties but Ponsot made with this clos a queen of white burgundy production, made with ancient vines make an outstanding wine to buried in your cellar . Ponsot considers biodynamics to be a dream, as from a practical point of view it is close to impossible to practice in a pure way. The vine are relatively short pruned - son not so many bunches - spraying is kept to minim and everything is harvest by hand. Ponsot is almost the last vineyard to be harvested. Jean Marie Ponsot was also one of the pioneers of the clonal selection of Pinot Noir in Burgundy during 1960, many of the most respected Pinot Noir clones (113, 114, 115, 667) were selected from the estate Clos de la Roche. Ponsot doesn't use new oak, preferrin

La Stoppa is an ancient winery located in Piacenza area in the region of Emilia Romagna all the vineyard are in the hill of the Val Trebbiolo on top of the river Trebbia. In 1973 the Pantaleoni family bought the property, and today the company is run by Elena Pantaleoni and Giulio Armani the winemaker and also owner of the winery Denavolo; all the vineyards are managing under organic farming and certified by "Ente Suolo e Salute". The property account on 30 hectare of vineyards dedicated around different grapes varieties indigenous in the area as Ortrugo, Trebbiano, Malvasia di Candia Aromatica are the white and the red are Bonarda and Barbera. The soil consist of heavy clay and limestone. The climate are very hot in the period of growing season with a daily cool nights which help the wine to rest and extend the growing season and also help retain freshness on the wine "acidity" and the loss of volatile aroma. A minimal intervention approach is taken in the c

Barolo a DOCG wine produced in the northern italian region of Piedmont, made with Nebbiolo grape variety which are Lampia, Michet and Rosè clones. Clusters are dark blue and grayish with abundant wax that dresses the grapes. Their form is lengthened, pyramidal with small spherical grapes. Compared to other grape varieties Nebbiolo is one of the first varieties to bud and last varieties to ripen, with harvest taking place in mid to late October. In some vintage, other producers are able to pick and complete fermentation of their Barbera and Dolcetto before Nebbiolo is ready. Barolo tend to be rich, deeply concentrated with pronounced tannins and acidity. The wines are almost always light in color varying from ruby to garnet in their youth to more brick and orange hues as they age. Like Pinot Noir, Barolo are never opaque; every time brilliant and translucent, tar, rose and violet are common notes. The soil area is divided by two different types; Tortonian soil and Helvetian soil. Tor