Description: Rigogoli, or “golden orioles,” is a brand new medium bodied, oak aged white
wine that was created as a tribute to the family of Il Marchese Giovanni Incisa della
Rocchetta. This blend of Viognier and Grechetto di Todi, gets its name from Giovanni’s beloved grandfather, Il Principe Corsini, or more affectionately, Nonno Pio, who would greet Giovanni and his sister, Eleonora dressed by their mother in bright yellow jumpers, exclaiming, “Ecco i miei rigogoli!” A creamy and refreshing low-production white, Rigogoli bursts with flavours of peach, almond, sweet spice and finishes with a clean, sea-swept minerality.
Tasting: Creamy and refreshing, Rigogoli bursts with flavours of peach, almond, sweet spice and finishes with a clean, sea-swept minerality. The native Grechetto di Todi pairs well with Viognier which rounds out Grechetto’s acidity, but also serves to add more complex aromas to this wine.
Grape Variety: 60% Grechetto di Todi and 40% Viognier
Altitude: 350 to 500 meters
Soil: Tuffaceous with fine gravel for the Grechetto vineyards, and sedimentary soil rich of minerals for Viognier.
Age of the Vineyards Ranging from 12 to 30 years
Harvest: Manual harvest in the early hours of the day to preserve the integrity of the grapes.
Vinification and Finishing: Upon arrival in the cantina and prior to being pressed, the grapes undergo a second selection and kept for a few hours in the cool room to fix the aromatic profile. After the grapes are gently pressed in an anaerobic environment. The must is then subjected to a static clarification process at a low temperature. A natural fermentation with only indigenous yeasts takes place in steel tanks at a maximum temperature of 18 degrees Celcius. A small portion (approximately 10%) of each varietal undergoes fermentation in barrique. The two varieties are kept separate until the end of the fermentation process. At thev conclusion of the fermentation the wine continues its ageing on its fine lees for about five months, followed by six months of bottle aging.
Production: 2,500 bottles
Description Grechetto di Salviano is made from 100% Grechetto di Todi grapes, which is an ancient indigenous grape from the lands surrounding the medieval village of Todi. At Salviano the Grechetto grapes used to make this wine come from the most important vineyards that are between 20-25 years old. Harvest is in late September, and careful selection is used in these vineyards as all grapes are collected manually.
Tasting Crisp yet mouth filling at the same time. The Grechetto di Todi grape flourishes in this territory. Aromas of white flowers, tropical fruits and notes of minerality lift out of the glass. Medium bodied with a nice balance between roundness and crispness, and a pleasant oiliness on the back palate. This is a very clean and pure example of Grechetto di Todi without any oak aging to ensure only the characteristics of this grape and the terroir are represented. Best served at 15 degrees Celsius.
Grape Variety 100% Grechetto di Todi
Altitude 400 meters
Soil Tuffaceous with fine gravel.
Name & Age of the Vineyards Castello and Apparita; 20 to 25 years
Harvest Manual harvest, taking place during the second half of September. Grechetto di Todi is one of the last white varieties on the property to be harvested.
Vinification and Finishing Upon arriving at the winery, the grapes undergo destemming and a soft pressing. The must undergoes a static clarification process at a low temperature and subsequently, part of the must ferments in steel tanks at a controlled temperature of 18 degrees Celsius, while another part of the must ferments in terracotta amphora at around 20 degrees Celsius. This is followed by aging on the lees until the following March to enrich its organoleptic characteristics. Prior to bottling, the wine is filtered with cartridges made of
potassium caseinate. Finally, the wine is left to develop in bottle for a minimum of four months before release.
Production: 3,500 bottles
Castello di Titignano’s rosé is a monovarietal wine produced with Pinot noir grapes. These grapes are harvested from vineyards that run parallel to the gravel road arriving at the medieval village of Titignano. Pinot noir was a favourite grape of the late Donna Nerina Corsini, and approximately 25 years ago she made the unconventional decision to plant this varietal on the Titignano estate.
GRAPE Pinot noir
ALTITUDE 500 meters
SOIL Volcanic, deep and rich of texture.
VINEYARDS TRAINING SYSTEM Combination of spurred cordon and guyot
HARVEST Manual harvest beginning late-August. Pinot noir is the first varietal on the estate to be harvested.
WINEMAKING AND AGING Upon arrival at the cantina, whole bunches undergo a soft pressing. No maceration with the skins occurs as the ideal colour and characteristics are achieved during pressing. The must ferments in steel tanks, at a controlled temperature of 18 degrees Celsius. This is followed by a refinement on the leaves for approximately four months. Bottling takes place throughout the month of January and shortly after the wine arrives in the market.
A charming pink colour, similar to the inner peels of a red onion. Fresh and fruity aromas of red fruit like cherry and wild strawberry with notes of Mediterranean herbs. Well balanced on the palate, with a substantial body and complexity. Fruit flavours on the palate are abundant, but there is also a strong sapidity of minerality. This wine makes a beautiful aperitif, yet also shows well alongside greasier dishes like fritto misto, vegetable tempura and charcuterie.
Orvieto Classico is a traditional white produced under the Orvieto DOC of Umbria. At Castello di Titignano the grapes come from vineyards located alongside Corbara Lake. The same family has been producing Orvieto Classico in this zone for centuries.
GRAPES Procanico (Trebbiano), Grechetto, Verdello
ALTITUDE Ranging between 300 to 500 meters
SOIL Volcanic, tuffaceous and rich in texture.
TRAINING SYSTEM Guyot
HARVEST Harvest occurs by hand, between the end of August and the first half of September.
WINEMAKING AND AGING Immediately upon arrival in the cantina, grapes are destemmed and undergo a soft pressing. The must ferments in steel tanks, at a controlled temperature of 18 degrees Celsius. This is followed by a refinement on the lees for 5-6 months to enrich the wines’ organoleptic characteristics.
TASTING NOTES This wine is straw yellow in colour with greenish undertones. Aromas of white flowers and straw alongside fruity notes of stone fruit and a stony minerality define the nose. Flavours complementary to the bouquet are found on the palate, but there is also a unique minerality, especially on the back palate. Medium-bodied and refreshing, with an appealing softness.
Castello di Titignano’s Orvieto Classico complements pasta, white fish, sauces and various vegetarian plates – Asparagus omelet, vegetarian pizza or simply roasted vegetables.
Turlò is a charming red blend that has been produced on the Salviano estate for more than 20 years. This wine finds its harmony in the delicacy of Sangiovese, in the strength of Merlot and in the intensity of Cabernet Sauvignon.
GRAPES Sangiovese, Merlot, Cabernet Sauvignon
ALTITUDE 300-450 meters
SOIL Volcanic, tuffaceous and rich of texture.
VINEYARD TRAINING SYSTEM Spurred cordon
HARVEST Manual harvest during the first two weeks of September. The grapes for Turlò are collected from the vineyards laying halfway up the hill, on the right bank of Corbara Lake.
WINEMAKING AND AGING The grapes upon entry in the cantina are destemmed and crushed, before undergoing fermentation in steel tanks at a controlled temperature of 24-26 degrees Celsius. The frequent and short pump-overs, especially within the first part of the alcoholic fermentation, accompany macerations of 10-12 days. A malolactic fermentation follows, and then the wine undergoes a further maturation process in steel tanks for a minimum of one year.
Deep ruby in colour with intense and voluminous aromas of violet and dark and red fruit like blackberry and cherry, enveloped by herbaceousness. On the palate this wine is sapid and warm with soft tannins and freshness. A pleasantly round and medium-bodied red wine. Turlò pairs ideally with pasta, pizza and white and dark meats alike. It is a very versatile and pleasant to drink red.