GRAPE BLEND 
50% Trebbiano
20% Chardonnay
20% Riesling
10% Gewürztraminer

ALCOHOL CONTENT
13.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West exposure, altitude 350-450 m sml 

VINE TRAINING 
Spurred cordon

YIELD PER HECTARE
40 – 50 quintals per hectare

PRODUCTION
4.000 Bottles

FORMATS
750 ml 

AGING POTENTIAL
3- 6 years

SERVICE TEMPERATURE 
6/8  ° C

A wine with a crystalline color, straw yellow. The nose is characterized by a remarkable intensity and intense olfactory persistence, rich in ripe flowers and yellow fruits. Intense and persistent wine, with a great body and an important structure.

2020 
JAMES SUCKLING
90 POINTS 

2015 
CHINA WINE AND SPIRIT AWARD SILVER MEDAL

GRAPE BLEND
90% Sangiovese
10% Pinot Noir

ALCOHOL CONTENT
12.5 % Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West exposure, altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
40 – 50 quintals per hectare

PRODUCTION
4.000 Bottles

FORMATS
750 ml

AGING POTENTIAL
1 – 2 years

SERVICE TEMPERATURE
6/8 ° C

A selection of grapes with a vibrant pale rosè colour. Fragrant bouquet with an impressive sensory explosion of cherry and pomegranate. Soft and delicate at the mouth, great persistence. 

2020
FALSTAFF
90 POINTS 

GRAPE BLEND
100% Trebbiano

ALCOHOL CONTENT
13% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West exposure, altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
40-50 quintals per hectare

PRODUCTION
1.300 Bottles

FORMATS
750 ml

SERVICE TEMP.
8-10 ° C

We harvest by hand a selection of the best Trebbiano grapes. Before fermentation starts, a short cold maceration is done in order to evaluate the character of this wine. Fermentation takes place in unique barrels of American and French oak of 500 liters. Further on stays in the oak for 6 months to age.

A selection of Trebbiano grapes. Complex, elegant and fine wine. Hints of flowers and fruits perfectly blended with the characteristics of a barrel aging. This wine, due to the peculiarities of the grape and the long making process, lends itself ideally for long periods of aging.

2020
JAMES SUCKLING
90 POINTS

GRAPE BLEND
60% Sangiovese
20% Cabernet Sauvignon
20% Merlot

ALCOHOL CONTENT
14.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West exposure,
altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
70 – 80 quintals per hectare

PRODUCTION
12.000 Bottles

FORMATS
750 ml

AGING POTENTIAL
4- 6 years

SERVICE TEMPERATURE
18 ° C

The hand harvest is carried out in mid-September for the Merlot, mid-September for the San-giovese and early October for the Cabernet Sauvignon. The fermentation and maceration pro-cesses take place for a duration of 15-20 days in steel tanks at a temperature of 25-28 ° C. Then the racking is done with consequent lowering of the temperature of the wine to 18-20 ° to allow the start of the malolactic fermentation. Refinement occurs in traditional 3500 lt. and 500 lt. French oak barrels. After 10 months the wine is then bottled and aged for at least 4 months before being sold. 

Rosso Icario has a ruby red color with purple reflections, a pleasant clarity and an elegant con-sistency. The nose is rich of red fruits, a scent of cherry and raspberry envelop the nose giving a marked complexity and great olfactory intensity. In the mouth it is balanced, harmonious and with a strong persistence.

5-star year for 2018 harvest. The favorable course of September and October allowed the grapes to reach full ripeness and harvest them at the right time; in addition to the necessary technological maturity, in fact, an excellent phenolic maturity was also achieved. The wines have intense and decisive colors, intact and well expressed varietal aromas, medium or high alcohol content and extracts, average acidity and pH. When tasted, the tannic texture, ex-tremely soft and pleasant, has no harshness nor hardness at all. 

2016
VINITALY 5 STAR WINES
85 POINTS
–
CONCOURS MONDIAL DE BRUXELLES
81,2 POINTS

2014
DECANTER WORLD WINE AWARDS
SILVER MEDAL
–
VINITALY 5 STAR WINES
92 POINTS

GRAPE BLEND
80% Sangiovese
20% Merlot

ALCOHOL CONTENT
13.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West / North – East exposure, altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
70 – 80 quintals per hectare

PRODUCTION
6.000 Bottles

FORMATS
750 ml

AGING POTENTIAL
4 – 6 years

SERVICE TEMPERATURE
16/18 ° C

The hand harvest is carried out towards the middle of September, the fermentation and maceration processes take place for a duration of 15-20 days in steel tanks at a temperature of 25-26 ° C. Then the racking happens with consequent lowering of the temperature of the wine at 18-20 ° to allow the malolactic fermentation to start. Refinement is done in traditional 3500 lt. and 500 lt. French oak barrels for 6 months.

Our Rosso di Montepulciano is a wine with a young character and a lively ruby red color. On the nose we feel aromas of ripe fruits, cherry and light vanilla notes stand out. In the mouth it is full-bodied, savory, fresh and pleasantly tannic.

The wines of 2020 present intense colors, a good varietal aromatic expression and a structure supported by medium acidity and tannins. From and analytical point of view wines present average and balanced values of intensity and acidity. The alcoholic strengths are medium old. Main characteristics for the wines of this amazing vintage: balance and elegance.

2020
JAMES SUCKLING
91 POINTS
–
FALSTAFF
90 POINTS

2019
JAMES SUCKLING
91 POINTS

2018
MUNDUS VINI
86 POINTS
–
THE WINE HUNTER
RED MEDAL

2017
JAMES SUCKLING
91 POINTS

2016
VINITALY 5 STAR WINES
91 POINTS
–
MUNDUS VINI
SILVER MEDAL
–
WINE ENTHUSIAST
88 POINTS

GRAPE BLEND
90% Sangiovese
10% Colorino

ALCOHOL CONTENT
14.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West / North – East
exposure, altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
50 – 60 quintals per hectare

PRODUCTION
20.000 Bottles

FORMATS
750 ml – 1,5 lt

AGING POTENTIAL
12 – 18 years

SERVICE TEMPERATURE
18° C

The hand harvest is carried out in mid-September, followed by fermentation and maceration in steel barrels at a temperature of 25-28° for a minimum of 18-22 days. The raking then takes place and the temperature is lowered to 18-20° to allow the malolactic fermentation. The refinement is done in traditional French oak barrels of 3500 lt. and 500 lt. After 18 months the wine is bottled and then aged for a further 6 months before being released on the market.

Ruby red color tending to garnet with aging. On the nose we have a impressive intensity, remarkable balance and persistence. The aromas recall notes of fresh red and dark fruits, undergrowth and sweet spices, together with delicate floral tones. In the mouth it is full and enveloping, with a balanced and fine body.

Harvest 2017 was rated with 5 stars. Has gifted wines with very intense colors, balanced in alcohol and acid content, with an abundant structure supported by an important tannic texture. The aromatic component, probably the most difficult oenological aspect of the year, is dominated by the spicy and ripe fruit notes that characterize the profile of Sangiovese in hot vintages. An extreme vintage, very poor in quantity due to the serious losses suffered due to adverse weather conditions, which led to a small production of excellent quality.

2017
MUNDUS VINI
GOLD MEDAL
–
DECANTER WORLD WINE
AWARDS
SILVER MEDAL
–
JAMES SUCKLING
92 POINTS
–
FALSTAFF
93 POINTS

2016
CHINA WINE AND SPIRIT
AWARD
DOUBLE GOLD MEDAL
–
VINITALY 5 STAR WINES
89 POINTS
–
MUNDUS VINI
GOLD MEDAL
–
VINUM
16 POINTS
–
THE WINE HUNTER
RED MEDAL
–
WINE ENTHUSIAST
89 POINTS
–
CONCOURS MONDIAL DE
BRUXELLES 82,80 POINTS
–
FALSTAFF
93 POINTS
–
JAMES SUCKLING
92 POINTS

2015
CHINA WINE AND SPIRIT
AWARD
SILVER MEDAL
–
DECANTER WORLD WINE
AWARDS
SILVER MEDAL
–
VINUM
16,5 POINTS
–
WINE ENTHUSIAST
91 POINTS
–
CONCOURS MONDIAL DE
BRUXELLES
SILVER MEDAL
–
FALSTAFF
92 POINTS

2011
CHINA WINE AND SPIRIT AWARD
GOLD MEDAL
–
DECANTER WORLD WINE AWARDS
85 POINTS
–
MUNDUS VINI
SILVER MEDAL
–
VINUM
16 POINTS
–
ROBERT PARKER
90 POINTS
–
NATALIE MC LEAN
90 POINTS
–
WINE ENTHUSIAST
90 POINTS

2010
DECANTER WORLD WINE AWARDS
SILVER MEDAL
–
DECANTER ASIA WINE AWARDS
SILVER MEDAL
–
THE WINE HUNTER
GOLD MEDAL

GRAPE BLEND
95% Sangiovese
5% Cabernet Sauvignon

ALCOHOL CONTENT
14.5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
West/South – West exposure,
altitude 350-450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
50 – 60 quintals per hectare

PRODUCTION
8.000 Bottles

FORMATS
750 ml – 1,5 lt

AGING POTENTIAL
15 – 20 years

SERVICE TEMPERATURE
18° C

We harvest only by hand towards the end of September, after that fermentation and maceration take place in steel barrels at a temperature of 25-28° for a minimum of 25-28 days. Then is time for  racking and the temperature is lowered to 18-20° to allow the malolactic fermentation. Refinement is done in French oak 225 lt. barriques and 500 lt. tonneaux. After 24 months the wine is bottled and then aged further 12 months before being released on the market.

Intense ruby red color, almost impenetrable, with slight garnet hues. The nose has an intense and complex bouquet, characterized by red berry fruits, violets and exotic spices on a background of undergrowth and precious wood. In the mouth it is enveloping, with great structure and elegance, the tannins make it extremely suitable for a very long aging.

Year 2016 was rated with 4 stars. The wines of this harvest have a classic character with very intense colors, characterized by a high average quality, great elegance and finesse.

2017
THE WINE HUNTER
GOLD MEDAL

2016
FALSTAFF
93 POINTS
–
JAMES SUCKLING
92 POINTS

2015
DECANTER WORLD WINE
AWARDS
BRONZE MEDAL
–
VINITALY 5 STAR WINES
93 POINTS
–
MUNDUS VINI
86 POINTS
–
VINUM
17 POINTS
–
THE WINE HUNTER
GOLD MEDAL
–
IWSC
GOLD MEDAL
–
WINE ENTHUSIAST
86 POINTS
–
JAMES SUCKLING
93 POINTS

2013
CHINA WINE AND SPIRIT
AWARD
GOLD MEDAL
–
DECANTER WORLD WINE
AWARDS
84 POINTS
–
CONCOURS MONDIAL DE
BRUXELLES GOLD MEDAL
–
FALSTAFF
92 POINTS

2012
CHINA WINE AND SPIRIT
AWARD
GOLD MEDAL
–
VINITALY 5 STAR WINES
90 POINTS
–
MUNDUS VINI
GOLD MEDAL
–
VINUM
17 POINTS
–
BERLINER WEIN TROPHY
GOLD MEDAL

2012
– ENTHUSIAST
89 POINTS
2010
DECANTER WORLD WINE
AWARDS
BRONZE MEDAL
–
DECANTER ASIA WINE
AWARDS
SILVER MEDAL
–
VINITALY 5 STAR WINES
92 POINTS
–
VINUM
17 POINTS
–
IWSC
GOLD MEDAL

2009
DECANTER ASIA WINE
AWARDS
SILVER MEDAL

GRAPE BLEND
100 % Sangiovese grapes

ALCOHOL CONTENT
14,5% Vol

SOIL TYPE
Tuff, Clay and Silt

VINEYARD LOCATION
North – West exposure, altitude 350 – 450 m sml

VINE TRAINING
Spurred cordon

YIELD PER HECTARE
40 quintals per hectare

PRODUCTION
3000 Bottles

FORMATS
750 ml – 1,5 lt

AGIGN POTENTIAL
15 – 20 YEARS

SERVICE TEMPERATURE
18° C

In this bottle you will find all the essence of a remarkable project started in 2017
Grapes are handpicked and carefully selected to create a wine that represents the union of the unique character of our terroir, the harmony of Sangiovese in all its purity together with the enormous love and dedication of the Icario team and the wine passion of Dr. Helmut Rothenberger.

We harvest only by hand towards the
end of September, after that fermentation
and maceration take place in steel
barrels at a temperature of 25-28° for a
minimum of 25-28 days. Then is time for
racking and the temperature is lowered
to 18-20° to allow the malolactic fermentation.
Refinement is done in French
oak 225 lt. barriques and 500 lt. tonneaux.
After 24 months the wine is bottled
and then aged further 12 months before
being released on the market.

Ruby red color tending to garnet with
aging. On the nose we have a impressive
intensity, remarkable balance and persistence.
The aromas recall notes of fresh red
and dark fruits, undergrowth and sweet
spices, together with delicate floral tones. In
the mouth it is full and enveloping, with a
balanced and fine body.

Harvest 2017 was rated with 5 stars. Has
gifted wines with very intense colors, balanced
in alcohol and acid content, with an
abundant structure supported by an important
tannic texture. The aromatic component,
probably the most difficult oenological
aspect of the year, is dominated by the
spicy and ripe fruit notes that characterize
the profile of Sangiovese in hot vintages. An
extreme vintage, very poor in quantity due
to the serious losses suffered due to adverse
weather conditions, which led to a small
production of excellent quality.