Our products. The Feudo Montoni winery produces three lines of wines:

Transcript

1 Our products The Feudo Montoni winery produces three lines of wines: Linea Feudo Montoni Our premium historical line, each wine is monovarietal and made from only the highest quality autochthonous grapes that come from the best Crù of our vineyard. These wines are found solely and exclusively in the highest level Ho.Re.Ca. market. The wines are: Vrucara Nero d Avola Catarratto Grillo Linea Alfa Beta Medium level wines of optimum quality-price value. The wines are made monovarietal and dedicated to the mid-range market. The wines are: N - Nero d Avola M - Nerello Mascalese P - Pinot Noir C - Chardonnay Linea Colle del Mandorlo Entry level blended wines. They are a mix of allochthonous and autochthonous wines for everyday consumption with lovely labels for leisurely enjoyment. The wines are: White Red Rosè

2 I prodotti Linea Feudo Montoni La nostra linea storica, costituita dai vini top e pluripremiati. Ogni vino è monovarietale, fatto solo dalle uve autoctone della più alta qualità. Questi vini si trovano esclusivamente nell alta Ho.Re.Ca. I vini sono: Vrucara Nero d Avola Catarratto Grillo

3 Vrucara Vino rosso D.O.C. Contea di Sclafani Annata: 2009 Zona di produzione: agro di Cammarata (AG) Terreni: altitudine da 500 m s.l.m. Esposizione terreni: a levante Tipologia terreni: argillosa Età vigneti: 70 anni Densità d impianto: 2600 ceppi per ettaro Sistema di impianto: Alberello Forma d allevamento: Alberello Vendemmia: manuale, in cassette. Vinificazione: In rosso con lunga macerazione sulle bucce di circa 25 giorni, fermentazione con lieviti indigeni. Fermentazione malolattica: in barrique. Maturazione: 6 mesi in barrique, 6 mesi in tonneau. Affinamento: 6 mesi in bottiglia Caratteristiche organolettiche: Colore rosso rubino, intenso e persistente al naso con profumo fruttato di sottobosco, sentori di ciliegia sottospirito e petali di rosa essiccata in armonia con note spezziate di vaniglia e balsamiche di eucalyptus. Morbido e vellutato al palato, con note burrose, ben strutturato con prolungata persistenza aromatica al retrogusto. Tannini morbidi ed equilibrati. Caratteristiche tecniche: Titolo alcolometrico: 14,00 % vol. Conservazione: ambiente fresco e asciutto, preferibilmente al buio, con bottiglie coricate. Abbinamento gastronomico: Carni rosse, arrosti, selvaggina, salumi e formaggi stagionati a pasta dura. Temperatura di consumo: C. Servizio: ossigenare il vino per almeno 2 ore, preferibilmente in decanter, prima di servire. Il vino non è chiarificato né filtrato, per custodire l identità e la personalità del vitigno.

4 Nero d Avola Vino rosso ad I.G.T. Sicilia. Annata: 2010 Zona di produzione: agro di Cammarata (AG) Terreni: altitudine da 400 a 750 m s.l.m Esposizione terreni: a levante Tipologia terreni: argillosa Età vigneti: da 15 a 35 anni Densità d impianto: da 3300 a 4600 ceppi per ettaro Forma di allevamento: Guyot Sistema di impianto: Spalliera Vendemmia: manuale, in cassette. Vinificazione: In rosso con lunga macerazione del mosto sulle bucce. Fermentazione malolattica in acciaio. Maturazione: 4 mesi in barrique e 4 mesi in botte. Affinamento: 4 mesi in bottiglia. Caratteristiche organolettiche: Di colore rosso rubino intenso con leggeri riflessi violacei con profumo complesso, con note fruttate e spezziate in armonia tra loro. Morbido, avvolgente, sapido, giustamente tannico al palato. Caratteristiche tecniche: Titolo alcolometrico: 13,50 % vol. Conservazione: ambiente fresco e asciutto, preferibilmente al buio, con bottiglie coricate. Abbinamento gastronomico: Carni rosse, arrosti, selvaggina, salumi e formaggi stagionati a pasta dura Temperatura di consumo: C Il vino non è chiarificato né filtrato, per custodire l identità e la personalità del vitigno.

5 Nero d Avola Colour: red Vintage: 2010 Appellation: IGT- Sicilia Wine Growing: Altitude: 400 to 750 mt above the sea level Exposure: East-facing vineyard Soil composition: clay Vineyard: 15 to 35 years old vines Vine density: 3300 to 4600 plants per hectare Training system: vertical trellis and alberello Pruning system: guyot- cordon spur Harvest: grapes are 100% handpicked and stored in small wooden cases Winemaking: Vinification process: grapes are destemmed and crushed through soft membrane pressing, then fermented after a long maceration on the skins (lasting for 15/20 days). Malolactic fermentation is carried out in stainless steel tanks. Oak ageing: 4 months in barrique, then the wine is transferred into larger wooden barrels for other 4 months (tonneau). 4 months of further bottle ageing at the cellar prior to release. Sensory profile / features: An intense ruby red colour with hints of violet, it presents to the nose a complex, warming, harmonious, fruity and spicy aroma. Its flavour is savoury, velvety, with a nuanced mouthfeel, laced by the right amount of tannin, alcohol: 13,50 % vol. Food pairings: red meats such as lamb, boar, pork and game, long seasoned cheeses. The wines are neither clarified nor filtered to maintain the identity and personality of the grape.

6 Vrucara Colour: red Vintage: 2009 Appellation: D.O.C. Contea di Sclafani Wine Growing Altitude: 500 mt above the sea level Exposure: East-facing vineyard Soil composition: clay Vineyard: over 70 years old vines Vine density: plants per hectare Training system: Bush vine Pruning system: Bush vine Harvest: grapes are 100% handpicked and stored in small wooden cases Winemaking: Vinification process: grapes are destemmed and crushed through soft membrane pressing, then fermented with natural yeasts after a long maceration on the skins (lasting for 25 days). Malolactic fermentation is carried out in wooden barrels to soften the acidity Oak ageing: 6 months in barrique, then the wine is transferred into larger wooden barrels for other 6 months (tonneau). 6 months of further bottle ageing at the cellar prior to release. Sensory profile / features An intense ruby red colour with hints of violet. It presents to the nose a complex, warming, profound aroma, reminiscent of nutmeg, black plum preserve, dates, violets, pipe tobacco. It has a savoury, velvety, layered mouthfeel flavour, laced by the sweet tannins, lingering aftertaste of black fruits and nutmeg, alcohol: 14,00% vol. The wines are neither clarified nor filtered to maintain the identity and personality of the grape.

7 Grillo Vino bianco D.O.C. Contea di Sclafani Annata: 2011 Zona di produzione: Agro di Cammarata (AG) Terreni: Altitudine da 750 m s.l.m. Esposizione terreni: A levante Tipologia terreni: Sabbiosi Età vigneti: 15 anni Densità d impianto: 5000 ceppi per ettaro Forma di allevamento: Guyot Sistema di impianto: Spalliera Vendemmia: Manuale, in cassette con immediato abbattimento della temperatura mediante ghiaccio secco. Vinificazione: In bianco in riduzione di ossigeno, con macerazione pellicolare a freddo, e fermentazione a temperatura controllata. Affinamento: Sur lies per 4 mesi. Caratteristiche organolettiche: Di colore paglierino con riflessi verdolini, presenta al naso note di mela verde in armonia con tipiche note floreali di ginestra e di zagara. Al gusto molto fresco, persistente, spiccata acidità ben bilanciata dall alcool, sul finale suadente e morbido Caratteristiche tecniche : Titolo alcolometrico: 13,00 % vol. Abbinamento gastronomico: Pesce, carni bianche, formaggi freschi. Piacevole come aperitivo Temperatura di consumo: C.

8 Grillo Colour: White dry Vintage: 2011 Appellation: D.O.C. Contea di Sclafani Wine Growing: Altitude: 750 mt above sea level Exposure: East-facing vineyard Soil composition: Sandy Vineyard: 15 years old vines Vine density: 5,000 plants per hectare Training system: vertical trellis Pruning system: guyot Harvest: handpicked and stored in small wooden cases, grapes immediately refrigerated in the vineyard with dry ice in an anaerobic basket Winemaking: de-stemming, cryo-maceration on the skin for 12 hours in an anaerobic environment, soft pressing in the absence of oxygen, fermentation at a very low, controlled temperature, batonnage sur lies for four months. Ageing: 5 months in stainless steel tanks Sensory Profile / Features: A straw coloured wine with greenish reflections, which presents notes of green apple to the nose in harmony with typical floral notes of orange blossom and bloom. Very fresh and persistent taste, outstanding acidity, well-balanced by the alcohol, persuasive and soft finish. alcohol: 13,00 % vol. Food pairings: fish, white meat, cheeses.

9 Catarratto Vino: bianco D.O.C. Contea di Sclafani Annata: 2011 Zona di produzione: agro di Cammarata (AG) Terreni: Altitudine da 750 m s.l.m. Esposizione terreni: A levante Tipologia terreni: Sabbiosi Età vigneti: 50 anni Densità d impianto: 2,600 ceppi per ettaro Forma di allevamento: Alberello Sistema di impianto: Alberello Vendemmia: Manuale, in cassette con immediato abbattimento della temperatura mediante ghiaccio secco. Vinificazione: In bianco in riduzione di ossigeno, con macerazione pellicolare a freddo, fermentazione a temperatura controllata. Affinamento: Sur lies per 4 mesi. Caratteristiche organolettiche: Di colore giallo paglierino con lucenti riflessi verdognoli, al naso presenta delicate note di alloro, in armonia con sentori agrumati di lumíe e biancospino. Ritorni minerali. Al palato è molto fresco e persistente, con spiccata acidità e bilanciata sapidità, lunga intensità aromatica di frutto e freschezza. Caratteristiche tecniche : Titolo alcolometrico: 13,00 % vol. Abbinamento gastronomico: Pesce, carni bianche, formaggi freschi. Piacevole come aperitivo Temperatura di consumo: C.

10 Catarratto Colour: White dry Vintage: 2011 Appellation: D.O.C. Contea di Sclafani Wine Growing: Altitude: 750 mt above sea level Exposure: East-facing vineyard Soil composition: Sandy Vineyard: 50 years old vines Vine density: 2,400 plants per hectare Training system: Bush vine Pruning system: Bush vine Harvest: handpicked and stored in small wooden cases, grapes immediately refrigerated in the vineyard with dry ice in an anaerobic basket. Winemaking: de-stemming, cryo-maceration on the skin for 12 hours in an anaerobic environment, soft pressing in the absence of oxygen, fermentation at a very low, controlled temperature, batonnage sur lies for four months. Ageing: 5 months in stainless steel tank. Sensory Profile / Features: A golden colour with lustrous, green reflections which presents to the nose delicate notes of laurel, in harmony with citrus inklings of lime and hawthorn. Mineral returns. Very fresh and persistent on the pallet with outstanding acidity and balanced sapidity, long aromatic intensity of fruit and freshness. alcohol: 13,00 % vol. Food pairings: fish, white meat, seasoned cheese.

11 Linea Alfa Beta NERO D AVOLA N Colour: red Vintage: 2011 Appellation: IGT Sicilia Vine Growing: Altitude: 500 mt above the sea level Exposure: East-facing vineyard Soil composition: clay and sand Vineyard: 15 years old vines Vine density: 4600 plants per hectare Training system: vertical trellis Pruning system: cordon spur Harvest: grapes are 100% handpicked and stored in small wooden cases Winemaking: Grapes are destemmed and crushed through soft membrane pressing, then fermented at a controlled temperature Ageing: 7 months in stainless steel tanks, 1month of further bottle ageing at the cellar prior to release. Sensory profile / features: An intense ruby red colour, its aroma has delicate hints of red fruits in harmony with floral notes typical of the vine. Its flavour is soft, fruity, with elegant notes of cherry and notes of vanilla at the finish. alcohol: 13,00 % vol. Food pairings: red meat roast game, cheeses

12 Linea Alfa Beta CHARDONNAY C Colour: white dry Vintage: 2011 Appellation: IGT Sicilia Vine Growing: Altitude: 700 mt above sea level Exposure: North-facing vineyard Soil composition: Sandy Vineyard: 15 years old vines Vine density: 4,600 plants per hectare Training system: vertical trellis Pruning system: guyot Harvest: grapes are handpicked and stored in small wooden cases. Winemaking: soft pressing, fermentation at a very low, controlled temperature. Ageing: 5 months in stainless steel tanks. Sensory profile / features: A straw colour with greenish reflections it is fragrant with hints of exotic fruits, bananas, green apples in harmony with elegant floral notes. Its flavour is fresh, decisive, varietal, elegant, with good persistence. alcohol: 13,00 % vol. Food pairings: fish, white meat, fresh cheeses, pleasing as an aperitif.

13 Linea Alfa Beta PINOT NOIR P Colour: red Vintage: 2011 Appellation: IGT Indicazione geografica tipica - Sicilia Vine Growing: Altitude: 500 mt above the sea level Exposure: East-facing vineyard Soil composition: clay and sand Vineyard: 8 years old vines Vine density: 5,000 plants per hectare Training system: vertical trellis Pruning system: cordon spur Harvest: grapes are 100% handpicked and stored in small wooden cases. Winemaking: Vinification process: grapes are destemmed and crushed through soft membrane pressing, then fermented at a controlled temperature Ageing: 7 months in stainless steel tanks, 1month of further bottle ageing at the cellar prior to release. Sensory profile / features: Colour: Ruby red Aroma: Delicate hints of red fruits and black current Taste: Soft, fruity, with elegant notes of cherry, notes of vanilla at the finish. alcohol: 13,00 % vol. Food pairings: red meat, roast, game, cheeses.

14 Linea Alfa Beta NERELLO MASCALESE M Colour: red Vintage: 2011 Appellation: IGT Indicazione geografica tipica - Sicilia Vine Growing: Altitude: 500 mt above the sea level Exposure: East-facing vineyard Soil composition: clay and sand Vineyard: 8 years old vines Vine density: 4,800 plants per hectare Training system: vertical trellis Pruning system: cordon spur Harvest: grapes are 100% handpicked and stored in small wooden cases. Winemaking: Vinification process: grapes are destemmed and crushed through soft membrane pressing, then fermented at a controlled temperature Ageing: 7 months in stainless steel tanks, 1 month of further bottle ageing at the cellar prior to release. Sensory profile / features: Colour: Ruby red Aroma: Floral, typical of the grape, with notes of fresh fruit. Taste: Fresh, soft and fruit. alcohol: 13,00 % vol. Food pairings: red meat, roast, game, cheeses.

15 Linea Colle del Mandorlo COLLE DEL MANDORLO Red Wine 2011 A ruby red colour with delicate inklings of red fruit, blackcurrant, in harmony with floral notes. Soft taste, fruity, with final notes of vanilla. White Wine 2011 A straw yellow colour with delicate perfumes in harmony with elegant floral notes. Fresh taste, decided, well balanced. Rosé Wine 2011 An antique rose colour, with delicate hints of red fruits in harmony with floral notes typical of the wine. Soft, fruity taste with elegant notes of cherry. Notes of vanilla at the finish.