|
|
|
YOU ARE HERE >>
 Custom Search
|
 Az Agr. La Carletta
Wine distributors, wholesale buyers, and other wine and food professionals interested in distributing the products listed below in their country, state, or area may use this link to contact us.
• If you live in California's San Francisco Bay Area, San Jose, Los Angeles or San Diego, and would be interested in distributing/reselling the products listed below, we would love to talk to you. |
Maremma Toscana IGT – Il Tempio |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2002 |
| Grapes: |
Sangiovese 80%, Cabernet 10%, Merlot 5%, Alicante 5% |
| Alcohol Vol.: |
13.5% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
Prodotto con uve Sangiovese accuratamente selezionate, con l'aggiunta di piccole quantità di Alicante, Merlot e Cabernet Sauvignon.
Le uve vengono vinificate separatamente e lasciate macerare per un periodo variabile dai 21 ai 28 giorni, a seconda della varietà di uva. Segue un periodo di affinamento in piccoli carati di rovere francese per un periodo di 14 mesi, durante il quale il vino svolge la fermentazione malolattica e subisce frequenti travasi. Viene messo in commercio dopo un ulteriore affinamento in bottiglia per circa 6 mesi.
Il Tempio è un vino che non subisce processi di stabilizzazione e di chiarifica per mantenere l’intero patrimonio gustativo del prodotto.
Vino in grado di accompagnare benissimo i piatti tradizionali della cucina toscana ed in particolare pietanze a base di selvaggina e formaggi stagionati. |
| Maremma Toscana IGT – Perbacco |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2006 |
| Grapes: |
Sangiovese 95%, Ciliegiolo 5% |
| Alcohol Vol.: |
13% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 |
| Bottles in case: |
12 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
Sangiovese based table wine with small addition of Ciliegiolo grapes. Fermented in iron vats at 28° - 32°C. (83.4° - 86°F) with the skin for 10 days, without addition of select yeast. Following the malolactic fermentation in iron vats, it is left to rest fro at least six month in the same containers.
Wine to be drunk young, pairs well with typical Mediterranean recipes. |
| Morellino di Scansano DOC – Fontetinta |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2004 |
| Grapes: |
Sangiovese 90%, Cabernet 5%, Merlot 5% |
| Alcohol Vol.: |
13% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 |
| Bottles in case: |
12 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
The grapes used to make the Morellino di Scansano "Fontetinta" are picked by hand and the juice undergoes alcoholic fermentation in iron vats. The maceration lasts 20 days with frequent daily remixing. The wine is then aged for six months in French barriques, where it undergoes the malolactic fermentation. The wine is released after an extra three months' rest in the bottles.
The color is bright ruby red, to the nose it reveals the strong scent of fruits, with notes of vanilla and spices. In the mouth it is balanced, with good tannic structure, but with sweet, harmonic notes to the palate. Ideal with red meat dishes, pasta and savory recipes. |
| Morellino di Scansano DOC – La Carletta |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2005 |
| Grapes: |
Sangiovese 85%, Ciliegiolo, Canaiolo, Merlot, Cabernet 15% |
| Alcohol Vol.: |
13% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
12 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
Alcoholic ermentation, malolactic fermentation, and at least six months refinement of this wine are made according to tradition in iron vats before being bottled.
The color is bright ruby red, with strong fruity perfumes. In the mouth it is balanced, with good tannic structure, though sweet and harmonious to the palate. Pairs well with red meat based dishes, pasta and zesty recipes. |
| Ansonica Maremma Toscana IGT – Antosa |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2005 |
| Grapes: |
Ansonica 100% |
| Alcohol Vol.: |
12% by Vol |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
Produced with carefully selected Ansonica grapes, this wine is fermented in French barriques for around 20 days, then is left to age for at least 10 months, during which time it undergoes malolactic fermentation and refines its typical bouquet.
The color is straw yellow, with hints of gold. The perfume is fruity, with scent of sage, yellow flowers, and exotic fruit. To the palate it shows good body, with excellent, persistent aroma. |
| Vermentino Maremma Toscana IGT – Bianco d'Elisa |
|
| Region: |
Tuscany |
| Producer: |
Az Agr. La Carletta |
| Vintage: |
2007 |
| Grapes: |
Vermentino 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
12 bottles |
| Yearly production: |
|
| To US market: |
|
| Comments: |
The Vermentino grapes used to make this wine are picked in the cool morning hours. After pressing, the must is slightly clarified, then left to ferment in iron vats, where it is refined for five more months before being bottled.
In addition to making a good aperitif wine, the Bianco D'Elisa pairs well seafood and shellfish and vegetarian dishes, as well as soups.
Serve at 8-10°C (45.4-50°F) |
|
|
