Azienda Agricola Elisabetta #Bianco

Producer: Azienda Agricola Elisabetta -> Go to Azienda Agricola Elisabetta

Wine Box of 4 white wines plus two nice intruders

Vermentino 2017

This (practically) native Tuscan grape draws richness from the warm and sunny climate of the area and allows us to obtain long-lived and pleasantly scented wines.
The Vermentino vineyards are those closest to the sea. When the grapes begin to have an almost brown color, ripening checks begin in order to guarantee their completeness. The harvest is done by hand, followed by soft pressing, without destemming. After a short period of decantation, the must ferments at a controlled temperature.
The bottling takes place at the beginning of the year. The nose has sweet aromas reminiscent of honey while on the palate it denotes good acidity and a pleasant structure.

Le Marze Bianco 2017, Chardonnay, Viognier, Greco

The wine grapes begin to ripen in the second half of August and are deliberately brought beyond their physiological maturity to obtain greater complexity. The harvest takes place by manual harvesting with boxes at the beginning of September. The grapes are then destemmed and delicately pressed. At the end of fermentation the wine is left on its yeasts which are periodically mixed in order to extract greater organoleptic complexity from the wine. Bottling takes place towards the end of March and the wine then ages in the bottle until May. On the nose, memories of fresh apples with acacia honey. A pleasantly rounded taste that gives the wine a certain meaning.

Riesling 2017

The Riesling grapes were planted in the northernmost area of ​​the company, where the good daily temperature range favors ideal aromatic integrity. On the nose, hints of dried apple pleasantly blended with notes of aromatic herbs and is consistent on the palate with good freshness and minerality that gives elegance to the wine

Aulo Bianco 2017, Riesling, Clairette and Chardonnay

Pleasant and delicate wine that reflects the scents of the summer flowers of the area.
The hand-harvested grapes are delicately pressed and left to ferment at a controlled temperature. After a few months on its lees the wine is bottled.
A wine that demonstrates its freshness on the palate, with a pleasantly elegant body, and a strong consistency and which gives floral and fragrant notes to the nose

Aulo Rosè 2017, Sangiovese, Cabernet Sauvignon and Syrah

The grapes that make up this wine are the same as Aulo Rosso, but after a few hours of resting the pomace in contact with the must, a bloodletting is carried out, that is, a part of the liquid is removed, without the pomace. The must thus obtained is left to ferment at a controlled temperature.
The wine has a beautiful bright pink color with light purple hues. The aromas are floral with pleasant hints of ripe fruit from the forest, especially raspberries. When tasted, its freshness is tempered by a pleasant sensation of delicacy with a sweet edge. In the finish the joviality of the wine best expresses its well-balanced acidic streak.

Extra Dry sparkling wine, Vermentino, Viognier, Clairette and Chardonnay

The grapes that make up this wine begin their maturation phase towards the middle of August and we deliberately tend to bring them above physiological maturation in order to achieve greater complexity in the product. The varieties are harvested individually from mid-August to the first days of September. They are then destemmed and placed in a soft press where they are pressed. Then static decantation is carried out and fermentation is carried out at a controlled temperature. It is then refermented with the long Charmat Method for four months on its lees to give greater complexity to the product. It is then bottled and aged for 3 months in the bottle.

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Collemezzano (Li)

As Veronelli defined him,Luigi Brunetti, the founder of the company, is a force of nature.

Starting at a very young age from Mondatoriccio, in Calabria, to refine his passion for quality cuisine, Luigi gained experience in some of the best restaurants in Western Europe.

Italy, Switzerland, France, Spain and Germany are the places where he worked. A nice CV!

And it was in Germany that in 1965 he became a top chef and opened his restaurant in Neulsenburg.

He becomes a successful entrepreneur but the nostalgia for Italy is great, and after 20 years, in 1985, he decides to purchase today’s Azienda Agricola Elisabetta (6 km as the crow flies from Bolgheri ), which takes its name from the Wife.

Together with his son Leonardo, he created the cellar in 1990, and then began producing quality wines in 1993.

Its products are the result of viticulture that respects the environment and the territory, to which they are deeply linked.

The winery extends over an area of ​​25 hectares, grown mainly with international vines, but also with Sangiovese.

The soils are clay-limestone, perfect for making great wines, especially if correlated with the crazy microclimate of the area.

From our YouTube channel, Roberto Tumio, the company’s sales manager