|Name of the Wine
40% Cabernet Sauvignon
10% Petit Verdot
|Average Age of Wine
From 20 – 30 years
250 meters above sea level
|Spacing of Rows
2 meters x 0,75 meters
|Production per Hectare
28 days of alcoholic fermentation and maceration with a manual punching down of the cap
18 mouths in French barriques
|Bottle aging prior to relase
Ruby red with violet reflections
Red fruits integrated with toasted coffee notes
Powerful and well structured. Long and elegant tannins
|Suggested Serving Temperature
Full flavoured meats, game , roasted
and braised red meat
Oreno, wich takes its name from the river that crosses the estate and the hamiet where the farmhouse is found, is the estate’s flagship wine. Fruit of the blend of Merlot structure and Cabernet Sauvignon class, brought together with the elegance of Petit Verdot, it expresses best the potential of the territory and the Moretti Cuseri family’s idea of wine.
|James Suckling||95 / 100|
|Wine Spectator||92 / 100|
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Mahâris, which takes its name from the watch towers that the Arabs used to search the sea coast, is the wine that symbolizes the meeting of diverse styles and cultures. It brings together Nero d’Avola, the native Sicilian grape par excellence, with the other great international varieties characteristic to the Mediterranean.
|James Suckling||94 / 100|
The Chianti Vigna di Pallino takes its name from the grower who, for many years, lovingly looked after this vineyard, already present on cadastral maps dating to the beginning of the 1800’s. From the heart of the estate, produced largely with Sangiovese and without the use of oak, it is a wine that represents the historic continuity of the estate and the traditions of the region.
|James Suckling||90 / 100|
From our Sangiovese vineyards, located in the area called Vigna di Pallino, is produced the Vigna di Pallino Riserva. Unique and elegant, characterized by elegant spicy plot. Very balanced wine, in the mouth is soft with a nice freshness that makes it long and pleasant.
Nero d’Avola, an extraordinary native Sicilian grape; fermented and macerated in steel, exuberant and at ease, right for every occasion and easy to drink. In the steps of the southern Italian rural tradition of finishing the wine of the last vintage before beginning to drink that of the next.