Poggio di Bortolone

A very light ruby red wine with intense aromas of small red berries: cherries,bluberries and blackberries. It is lively and fresh to the palate yet subtle ongoing flavours of red berries.

Cerasuolo di Vittoria Classico is obtained from a balanced blend of Nero d’Avola to provide structure and Frappato to add colourful notes and strong and rounded flavours. The nose is intense yet unobtrusive and elegant: unmistakable red berryflavours accompanied by soft, warm spices typical of this grape’s soft notes deriving from the roasting of the Tonneaux, which however are not prevaricating. A smell that doesn’t tire and continues to give new sensations. The wine has strong flavours with mild and delicate tannins.

This is a popular and sought-after blend of Syrah and Cabernet Sauvignon which creates a deep red and richly textured wine with purple hues and an intense fruity aroma with hints of green pepper which is typical of Cabernet plus a hint of black pepper from the Syrah. It is smooth to taste, full-bodied and rich whithout any sharpness and it lasts long on the tongue.

A wine made from Nero d’Avola and Frappato grapes, which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompained by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins.

In 1996, and as a result of a government sponsored research experiment, the Estate planted Petit Verdot grapes, a variety best known for its blending qualities in the Bordeaux region of France. From the very beginning the vineyard proved capable of producing top quality grapes and an interesting wine, characterised by a deep and intense ruby red colour. The nose is dominated by fragrant herbal notes which, with age, provide hints of tobacco, coffee and leather. The wine releases powerful tannins and it goes well with soft cheeses and pork.

Rich ruby red in colour with light garnet hues, this full-bodied wine which is high in alcohol content through its glycerol component produces aromas that have a powerful impact on the nose. These combine a wide and complex mix of fruits and spices with a slight hint of currants and a more prominent presence of ripe blackberries, toasted notes and vanilla. On the tongue it displays dry, warm, well-balanced, rounded and long-lasting flavours. The best combination is with cheese and braised meat.