1. COS/Zibibbo in Pithos
This wine is made with 100% Zibibbo grape made in amphorae. The maceration and refining on the skins takes more than 10 months.
We were not planning to add another wine to our range, but this wine really surprised us.
The aroma richness, the texture, the body , the minerality….excited us so much that we wanted to produce this wine.
Don’t be taken in by the extraordinary lightness of alcohol: only 10.5%! It has texture and longevity to be the envy of a great red wine.
Thanks to this wine we continue our vocation in contributing to a different vision in wine-drinking and wine-making.
Please offer this wine to those persons whom have the right sensibility, curiosity and interest for a Wine which is unquestionably a ‘WINE’

2. COS/Zibibbo in Pithos

3. COS/Zibibbo in Pithos 750 ml bottle – 12pack SKU D1191-14-010
TOTAL ALLOCATION: 24 CASES
Magnum – 4 pack
SKU D
TOTAL ALLOCATION: 10 CASES

4. COS/Zibibbo in Pithos
Pithos is special because it is exclusively fermented and aged in these amphorae. We are better able to appreciate the aspects of vineyard and variety in these wines, that are born and grow inside this simple and humble material. They are preserved from the influences of wood, and the terracotta allows the wine to breathe.
When committing to making wine without any chemical influences, nor following any recipes, and allowing nature to have the primary influence on the path of the wine, vinification in terracotta is the inevitabile decision. The choice is not ideological, but ethical.

5. COS/Zibibbo in Pithos

6. Wine is an art that makes us dream

7. Le Marche Region

8. Marche Wine Appellations VELENOSI APPELLATIONS
DOCG:
9 Offida:
- Ludi
- Villa Angela Pecorino
DOC:
20 Rosso Piceno Superiore:
- Roggio del Filare
- Il Brecciarolo
DOC:
8 Lacrima di Morro d’Alba:
DOC:
12 Verdicchio dei Castelli di Jesi

9. the village of Vernaccia
SERRAPETRONA
the village of Vernaccia

10. About Vernaccia di Serrapetrona
Name: Vernaccia took its name from a latin word "vernaculum" that means "local", "native".
History: during Middle Age there are many legends of knights-errant falling in love with the surrounding and the local wine. In 1872 Vernaccia was declared “The First colored grape to be used to make excellent wines” in the area.
Territory: far from the sea, elevated vineyards, cool and steep valley give to Vernaccia grape higher content of acidity, more aromatic suitable for sparkling wines.

11. About Vernaccia di Serrapetrona
A unique Triple Fermentation wine The Vernaccia di Serrapetrona is a sparkling red DOCG wine. In October Vernaccia Nera grape is hand picked, 50% of the grapes vinified and undergo the first alcoholic fermentation. The remaining 50% of the grapes are hung up and left to dry for 3 months. In January these dried grapes are vinified and undergo the second alcoholic fermentation. The dried grapes are then vinified and added to the original wine. The combined wine then undergoes a third fermentation in autoclave, where it stays about 9/10 months to produce a sparkling wine of amazing aromatic complexity.

12. About Vernaccia di Serrapetrona
Production of Vernaccia di Serrapetrona dates back to the 15th century, it was established as a DOC in 1971 and then in 2004 as DOCG.
Grape: at least 85% of Vernaccia Nera; the remaining 15% local varietals
Total production is very limited (60 hectares). Other producers in US: Alberto Quacquarini, Colleluce, Fontezoppa
It  can be produced in the secco (dry) and dolce (semi-sweet to sweet) version.
It is a unique wine because it is fermented 3 times
Sparkling Red DOCG wine:
great offer for your Holiday Programs!!!

13. About Vernaccia di Serrapetrona
The flavor profile is reminiscent of ripe red fruits including cranberries and strawberries with some spice and tannin combined with good acidity, that are also echoed on the palate, with a hint of spice, firm tannins and a bright acidity.
The secco version makes a handsome partner for salami and cheeses, while the sweeter style is best with desserts.

14. Appassimento Techinique

15. Vernaccia di Serrapetrona DOCG - Secco
GRAPE: Vernaccia Nera 100%.
SENSORY ANALYSIS
Colour: Ruby Red.
Bouquet: Full and intense, with clear notes of red berries.
Taste: Lively and with nice body, it confirms the special notes perceived on the nose
PAIRINGS
Excellent with charcuterie, pork cutlets, fried chickens
wings, Pizza with salami, fois gras.
SERVING TEMPERATURE: Between 10° and 12°C
750 ml bottle – 12pack
SKU D8606-NV-010
ETA 11/15
50 cases

16. Vernaccia di Serrapetrona DOCG -Dolce
GRAPES: Vernaccia Nera 100%.
SENSORY ANALYSIS
Colour: Ruby Red.
Bouquet: Full and intense, with clear notes of red berries.
Taste: nice body, it confirms the special notes perceived on the nose
PAIRINGS
Perfect for ending a mean, excellent with desserts, cookies, almond biscuits.
SERVING TEMPERATURE: Between 10° and 12°C
750 ml bottle – 12pack
SKU D8605-NV-010
ETA 11/15
50 cases

17. Movia/Lunar 9
Year Founded: 1820 Name Of Proprietor: Kristancic family Name Of Winemaker: Aleš Kristancic Cultivated Area: 22 hectares divided among 18 vineyards Soil Type: poor marl Annual Production: 150,000 bottles Varieties Cultivated: Chardonnay, Ribolla Gialla, Pinot Grigio, Sauvignon Blanc, Pinot Nero, Cabernet Sauvignon, Merlot

18. The Magician of Movia!!!!!!! MOVIA/Lunar 9
Lunar 9 is blend with 50% Ribolla and 50% Chardonnay aged 9 months in French oak barrel
Lunar 9 is in the NEW 1 liter format.
For Lunar, nature, with a helping hand from the moon, does most of what is usually done by man and without added sulfur. This is as close as it gets to the wine ancient man found in nature.
And if you want to get more familiar, watch the following videos.
- LUNAR WINEMAKING:
- LUNAR DECANTING:
The Magician of Movia!!!!!!!
1L bottle – 6pack
SKU D

19. MOVIA/Lunar 9
Vintage: 2013 
Soil type: the Brda region flysh (the Brda region marlstone)
Grape varieties: 50% Chardonnay, 50% Ribolla 
Alcohol: 12% 
Trellising system: Mono Guyot 
Average age of vine: 29 years
Vines per hectare: 6000
Yield per hectare: 34 hl
Cultivation: Organic 
Total (SO2): Under 11 mg/l
Vinification: Late harvesting, hand-picked with a short period between harvesting and fermentation – 2 hours maximum. Grape is manually destalked, placed in new oak barrels with a specially adapted lid. Fermentation begins in grapes themselves and after a certain time they release wine. After 8 months of maturing, at the time of full moon, the wine is free fall-decanted into bottles, without adding sulphur, without filtration and without pressing. Thus we obtain wine which comes very close to the wine man has found in nature.         
Preparation: Matured 9 months in customized 225 liter French oak barrels. Bottle age 6 months in 1L bottles.