Bolgheri – Toscana
40% Merlot 35% Cabernet Sauvignon 25% Cabernet Franc
|Vineyards Average Age
60 meters above sea level
|Number of vine per Ha
|Production per Ha
Fermentation and maceration in temperature controlled steel tanks for 18 days
6 months in small barrels
Intense ruby red with hints of violet. The bouquet is rich of ripe red fruit such as blackberry and blueberry and surrounded by notes of coffee and liquorice.
In mouth it is soft and balanced, with a perfect tannic structure.
Passi di Orma 2018
Passi di Orma is the newest of our wines, a Bolgheri doc whose first vintage is 2015. A mix of Merlot, Cabernet Sauvignon and Cabernet Franc grapes gives this wine a distinctly elegant character. The grapes are grown in mineral rich pebbly terrain with a base of clay. They are harvested and selected by hand. After a fermentation of 10 days, there is a further maceration of eight days with the skins. Ageing is in seasoned French oak barriques for at least 6 months, after which the wine is bottled. Passi di Orma is a perfect reflection of the lands where it is produced. Their high mineral content and sheer beauty blend to give a strength and grace to this international wine which has found its perfect expression.
“Yum. A rich, dense red with currant, chocolate and walnut aromas and flavors. It’s full-bodied and tannic, yet polished. Direct finish.”
James Suckling 94/100
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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.
Vermentino grapes is a variety typical of the Tyrrhenian basin. This varietal expresses its best features in Maremma area. Vermentino Poggio al Lupo is a young and fragrant wine that was produced for the first time with vintage 2015. It has fresh and aromatic fruity note and is distinctive for the delicate and persistence pleasantness in the palate.
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.