|Name of the Wine
50% Merlot 30% Cabernet Sauvignon 20% Cabernet Franc
|Average Age of vines
10 m. above sea level
|Spacing of Rows
1.8 meters x 0,75 meters
|Production per Hectare
18 days of alcoholic fermentation and maceration with a manual punching
down of the cap
18 months in 225 litre French barriques
|Bottle aging prior to release
Purple red With hints of violet
Notes of intense berries, spice and hints of tobacco
Soft and velvety in the mouth with spice and mature sweet fruit. Very long finish
|Suggested Serving Temperature
Full flavoured meats, game and roasts
Orma is the perfect assemblage of Merlot, Cabernet Sauvignon and Cabernet Franc, grape varieties that have found in these surroundings their perfect habitat.
These gently-sloping hills boast deep soils composed largerly of pebble and clay; with very little sand, cool soils that resist the heat of recent seasons, while the nearby Mediterranean tempers the heat coming from inland, cooling the summers and softening the winters.
The grapes are hand-picked and vinified according to the dictates of tradition: a fermentation of some 15 days, followed by maceration, with frequent punchdowns and pumpovers, followed by a full year spent in French oak barriques.
|Wine Enthusiast||91 / 100|
|Gambero Rosso||Tre bicchieri|
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A great dessert wine, passito di Toscana. Made from Malvasia and Trebbiano grapes allowed to dry out in a well ventilated room until Valentine’s Day, the date chosen by Antonio Moretti Cuseri. Around a week before the pressing of the grapes become coloured , ranging from intense brown, to gold and pink. The remaining passito from the year before, left at the bottom of the barrels, gives a persistent aroma of raisins, fruit cake and spicy oak.
Saia, its name taken from the Arab word for the irrigation canals built centuries ago to collect rainwater, is made with 100 percent Nero d’Avola, an extraordinary grape capable of producing intense, full bodied wines. The alberello method of cultivation and the aging in French oak make it a wine that stands alone in its category.
|James Suckling||94 / 100|
|Gambero Rosso||Tre Bicchieri|
|Wine Advocate||91 / 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|
It is a blend of Nero d'Avola and Frappato grapes that shows characteristic of both varieties: the pleasant acidity of the first one underpinned by the juicy fruit of the second offer a unique and distinctive fizzy red, to drink cold.