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Cabernet Franc 2016
The terroir of the winery is perfect for the maturation of Cabernet Franc, which presents a complex nose, with intense notes of red fruits and plum, rose and violet, then balsamic scents and to close clove and black pepper. The taste is broad and enveloping, with silky tannins and a very long finish.
Brunetti 2014, Cabernet Sauvignon, Merlot, Sangiovese
The grapes after ripening under the sun of Maremma, create a wine suitable for aging 12 months in French oak barrels.
Brunetti is a wine of intense colour, with a great structure. During ageing it develops particular organoleptic characteristics such as an intense bouquet with scents of cherry and plum and a slight hint of liquorice.
Le Marze 2014, Cabernet Sauvignon, Merlot, Sangiovese
Harvested by hand, it is aged in French oak barriques for 12 months. On the nose the blueberry is in evidence compared to the universe of red fruits present, then rose, black pepper and clove on the finish. Consistent in the mouth where the acidic shoulder is a counterbalance to its softness.
Aulo 2014Sangiovese, Cabernet Sauvignon and Syrah
The peculiarity of the soil and the proximity to the sea give the grapes a great charge. The harvest takes place at the beginning of September for the Syrah and ends in mid-October for the Cabernet Sauvignon. The grapes are harvested when they are physiologically ripe and after destemming the traditional maceration is carried out. As soon as the wines are drawn off, they are immediately put into wood, where malolactic fermentation takes place, after which the wine is blended and matured in stainless steel tanks for at least 12 months. At the end of this period, it is bottled. Aulo then rests until May in the bottle, before being put on the market.
It is a medium-bodied wine with character, intense ruby red in color, fruity and persistent aromas.
Manual harvesting begins in mid-September. Pressing, then fermentation at controlled temperature with maceration for 10 days. At the end of alcoholic fermentation, the wine is racked for 50% into second and third passage French oak barriques and for the remaining 50% into stainless steel tanks where it matures for 12 months. The wine then ages six months in bottle.
It is a medium-bodied wine with character, bright ruby red in color, fruity and persistent aromas.
The Ciliegiolo grapes were planted in the northern part of the estate, where the good daily temperature range favours a suitable aromatic integrity. On the nose it is intensely fruity and clean, with wild cherry and plum in evidence, while on the palate it is fresh and balanced, well structured, savoury, with soft tannins and a long, clean finish.
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As Veronelli called it, Luigi Brunetti, the founder of the company, is a force of Nature.
After leaving Mondatoriccio, Calabria, at a very young age to hone 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 has worked. A nice resume!
And it was in Germany that in 1965 he established himself as a top chef and opened his own restaurant in Neulsenburg.
He becomes a successful entrepreneur but the nostalgia for Italy is great, and after 20 years, in 1985, 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, in 1990 he built the winery, for then start producing quality wines in 1993.
Its products are the result of a viticulture that respects the environment and the territory, to which they are deeply linked.
The winery covers an area of 25 hectares, bred purely to international vines, but also to Sangiovese.
The land is clayey calcareousperfect for making great wines, especially if correlated with the crazy microclimate of the area.
From our youtube channel Leonardo the owner of the company