Red Wines

NONNO MARIO

$19.99

“Mario is as much a part of my village of Treviso as the cobbled via and vine-covered hills

– and he is ‘old-school’ Italian to the heart. His passions echo those of his father,

and his father before him… family is everything.

You see it in the glint of his eye when his grandchildren – my children – yell ‘Nonno’

and run into his open his arms. And just like Mario, his favourite wine

is unique to this region, charmingly intense, and utterly unforgettable…

so really, I had no choice but to name this wine for him. Nonno Mario.”

John Kirwan

CARMENÉRE PIAVE DOC

From the Bordeaux variety this is a red wine with a good body and unmistakable character. When young the bouquet is typically grassy, a sensation which weakens as the wine ages.

TECHNICAL INFORMATION

Town of production: Campo di Pietra

Variety: Carmenére

Training system: Guyot

Harvest period: Late September, early October

Yield per hectare: 8,000 kg

Fermentation: Open-top fermentation with 10 days of maceration

Aging: In stainless steel vats for 8 months

Alcohol content: 13% Vol.

Total acidity: 5.5 g/l

Colour: Ruby red with violet highlights

Bouquet: Hints of violet, blackberry and rocket

Flavour: Fresh, dry and pleasantly acidic

Serving temperature: 16-18 °C

Food matches: Red meat

Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia

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CICCIO

$26.99

“In rugby, the big boys up front get called ‘the fatties’ – Ciccio, in Italian.

One of my greatest friends is a former front rower for Italy.

And he’ll tell you it isn’t just size or skill that wins a test – it’s passion.

He’s strong, he’s big… but his heart’s even bigger.

So of course, I named this bold, full-bodied red Ciccio

for the most passionate ‘fatty’ of them all…”

John Kirwan

MERLOT VENEZIA DOC

Red wine with an intense, winey and grassy bouquet. The flavor is dry, robust and harmonious.
This wine is excellent with meat-based first and second courses as well as with hard cheeses.

TECHNICAL INFORMATION

Town of production: San Polo di Piave

Variety: Merlot

Training system: Guyot
Harvest period: 10 October
Yield per hectare: 8,500 Kg
Fermentation: In stainless steel vats with 20 days maceration on the marc
Aging: In stainless steel vats for 18 months, in the bottle for 3 months
Alcohol content: 12,5% Vol.
Total acidity: 5 g/l

Colour: Ruby red

Bouquet: Suggestions of forest fruits
Flavour: Light and harmonious
Serving temperature: 16-18°C

Food matches: Red meat or game meat

Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia

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AMARONE

$44.99 $479.94

"It would have the hallmarks of a legend, if it wasn’t true – how a cask of forgotten Recioto dessert wine was discovered in 1936, wonderfully aged into a bold, dry red with a pleasing bitter edge (Amarone is Italian for “bitter”). Our friend Stefano Cesari and his family still create the finest of wines in the hills of Verona – and here, they quite simply prove why authentic Amarone has become one of Italy’s most symbolic wines." John Kirwan

AMARONE DELLA VALPOLICELLA DOCG CLASSICO

Brigaldara Amarone is a rich, full bodied wine made from local grape varieties, Corvina, Rondinella and Molinara, which are dried and then fermented. The wine is aged for up to 30 months in oak casks before bottling.

TECHNICAL DETAILS

TOWN OF PRODUCTION: San Pietro in Cariano

GRAPE VARIETIES: Corvinone 50%, Corvina 20%, Rondinella 20%, others 10%

TRAINING SYSTEM: Pergola veronese and Guyot

HARVEST PERIOD: second half of October

VINEYARD AREA: 20 hectares - 4000-5000 plants/ha

YEAR VINEYARDS PLANTED: 1994

ANNUAL PRODUCTION: 60000

WINE MAKING: Grapes are selected in the vineyard and are placed in crates to be then left to dry in the fruit drying loft. During the fermentation process, the must is left in contact with the grape skins so that the colour is extracted from the fruit. Pumping over is carried out twice a day and delestage is carried out half way through the fermentation process.

AGING: 1 year in barrique and then 2 years in 25hl oak barrels

ALCOHOL CONTENT: 16.5%

COLOUR: Garnet red

BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries and vanilla.

FLAVOUR: full-bodied, elegant, complex and velvety

SERVING TEMPERATURE: 18-20 °C

FOOD MATCHES: Red meat, boiled meat, aged cheese, aged cuts, chocolate

BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy

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MALANOTTE

$59.99

“Crafted from the ancient Raboso grape that is native to our region,

Malanotte is a style of wine that almost died out.

My friends at Casa Roma winery kept a passion for this remarkably rich and complex red,

one of the longest maturing of any Italian wines,

and they have helped in its resurrection – a story that seems very fitting

when they retell the legend of Malanotte being the wine Jesus shared at the Last Supper!"

John Kirwan

PIAVE MALANOTTE DOCG

“Malanotte” is a charming medieval hamlet in Tezze di Piave which gives its name to this, one of the most distinctive versions of Raboso del Piave.

TECHNICAL INFORMATION

Town of production: Campo di Pietra

Variety: Rabo so Piave
Training system: Guyot
Harvest period: Early November
Yield per hectare: 8,000 Kg
Fermentation: Open top fermentation for 15 days
Aging: 24 months in large oak casks with a part of the wine coming from rack dried grapes and 12 months in the bottle
Alcohol content: 13% Vol.
Total acidity: 6,5 g/l

Colour: Ruby red with garnet red highlights
Bouquet: Recalls of marasca cherry, black berry, cherry and blueberry
Flavour: Austere, sapid and characteristic
Serving temperature: 18-20 °C

Food matches: Red meat, boiled meat, aged cheese, aged cuts, chocolate

Bottled by: AZIENDA AGRICOLA CASA ROMA S.S., San Polo di Piave, Treviso - Italia

Awarded 93/100

Cameron Douglas, The Shout, 2017

JK.14 Piave Malanotte 2011 Treviso, Italy – From the Raboso grape this wine presents an intriguing bouquet of red fruits – from blackberry to keri-berry, dark plum and black currant; other aromas include wood spice, toast, tar, brown sugar and smoke. On the palate – dry, firm, plenty of tannins engage and challenge the senses and in typical Italian fashion dominate and demand food; plenty of acidity then fruit flavours that match the nose. Weighty and quite meaty, with a lengthy and fairly concentrated finish. Decant for service please – drinking best from now and through 2030.

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Red Wines

NONNO MARIO

CICCIO

AMARONE

MALANOTTE

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