The best producers carefully selected by GUS, to bring only the best of Italian food and wine production to your table. GUS: Genuine, Unique and Sustainable.
‘A vita Cirò Rosato
Rosé wine 
Calabria
'A Vita 
Gaglioppo 100%
Appellation: Cirò DOC
Certification: Bio
Vintage Wine: 2018
Size: 0.75 l
Soil: Clay, calcareous
Extension of the vineyard: 2 ha
Average age of the vineyard: 15 years
Average production per ha: 50 ql/ha
Vinification and aging: Harvest: First week of September. Alcoholic and malolactic fermentation: spontaneous completely carried out. Maceration: 12 hours. Coarse filtering in pre-bottling. No clarification.
Total sulfur: 40 mg/l
N. of bottles produced: 4,200 
‘A vita Cirò Rosso
Red wine Calabria
'A Vita Gaglioppo 100%
Appellation: Cirò DOC
Certification: Bio
Vintage wine: 2016
Size: 0.75 l
Soil: Marly clays
Average production per ha: 40-60 ql/ha
Vinification and aging: Harvest: End of September. Spontaneous fermentation. Aging in steel for 36 months. Coarse filtering in pre-bottling. No clarification
Total sulfur: 54 mg/l
N. of bottles produced: 6,000
Awards: Vino Slow (SLOW WINE) - Berebene (GAMBERO ROSSO) 
6.16 Solera 36 lune nature
Sparkling wine Lombardia
Nicola Gatta Pinot Nero 100%
Bubble method: classic
Dosage: 7 g/l
Size: 0.75 l
Soil: Calcareous
Vinification and aging: Solera harvest, from 2006 to 2016. Vinification In white, with soft pressing of the grapes with a horizontal press and spontaneous fermentation with indigenous yeasts. No clarification or filtration. Aging on the lees for 36 months (moons)
Total sulfur: 69 mg/l
N. of bottles produced: 965 
Amaltea
White wine Lazio
Azienda Agricola Artico Trebbiano giallo 100%
Appellation: Lazio IGT
Vintage wine: 2019
Size: 0.75 l
Soil: Volcanic
Extension of the vineyard: 1 ha
Type of plant: Spurred cordon
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 20 years
Average production per ha: 60 ql/ha
Vinification and aging: Only steel, aged for at least 6 months in the bottle.
Total sulfur: 50 mg/l
N. of bottles produced: 2,400
Awards: VINI BUONI D'ITALIA Guide 
Arboreus
Macerated White Wine Umbria
Antica Azienda Agricola Paolo Bea Trebbiano Spoletino 100%
Appellation: Umbria IGT
Size: 0.75 l
Soil: Clayey alternating with layers of gravel
Type of plant: Spurred cordon, vines married with maple
Average age of the vineyard: 40 years
Average production per ha: 80 ql/ha
Vinification and aging: Harvest by hand in the second decade of October. Fermentation of 24 days with the skins separated from the green stalks, at the time of pressing, and without added sulphites. Wine aged 2 years in stainless steel barrels of which 232 days with the lees.
N. of bottles produced: about 8,000 
Blanc de Morgex et de la Salle
White wine Val d'Aosta
Ermes Pavese Prié Blanc 100%
Appellation: Valle d'Aosta DOP
Vintage wine: 2019
Size: 0.75 l
Soil: Sandy mountain
Extension of the vineyard: 4 ha
Type of plant: Free-standing vines trained in low pergola systems
Log density per Ha: 4,000 logs per ha
Average age of the vineyard: 50 years - Old vineyard
Average production per ha: 60 ql/ha
Vinification and aging: Manual harvest in the last ten days of September - first ten days of October. Subsequently, the whole bunches not de-stemmed undergo a soft pressing, they are then vinified in stainless steel at a controlled temperature with frequent assembly. Sterile filtration before bottling.
N. of bottles produced: 35.000 
Brichet Frizzante… Naturalmente
Sparkling white wine Veneto
Casa Coste Piane Glera 95%, Verdiso 5%
Appellation: Glera Colli Trevigiani IGT
Bubble method: Ancestral
Vintage wine: 2019
Size: o.75 l – 1.5 l
Soil: Clayey, stony
Extension of the vineyard: 1 ha
Type of plant: Upside down or Cappuccina style
Log density per Ha: 3,300 logs per ha
Average age of the vineyard: 50-60 years
Average production per ha: 100 ql/ha
Vinification and aging: White vinification in steel tanks. Rest in steel and natural stabilization in the cold during the winter. In the following spring the wine is bottled without adding yeasts. The "second" fermentation will spontaneously restart in the bottle thanks to the spring warmth. Refinement in the bottle a few months before it can be consumed.
Total sulfur: 40-50 mg/l
N. of bottles produced: 5,000
Award: Guida Slow Wine 
Brunello di Montalcino
Red Wine Toscana
Il Paradiso di Manfredi Sangiovese grosso 100%
Appellation: Brunello di Montalcino DOCG
Vintage wine: 2013
Size: 0.75 l
Soil: Pliocene conglomerate
Extension of the vineyard: 2.5 ha
Type of plant: double spurred cordon
Log density per ha: 3,300 logs per ha
Average age of the vineyard: 30 years
Average production per ha: 45 ql/ha
Vinification and aging: Destemming, pressing, spontaneous fermentation and maceration on the skins for 25 days in vitrified cement vats from 25 to 50 hl. Drawing off, decanting with natural clarification and aging on the fine lees in 10 hl Slavonian oak barrels for 36 months.
Total Sulfur: 25 mg/l
N. of bottles produced: 7,000 
Camorata
Red wine Umbria
Azienda Agricola Cocco Ilaria Sangiovese 60%, Merlot 25%, Sagrantino 15%
Appellation: Montefalco Rosso DOC
Vintage Wine: 2015
Size: 0.75 l
Soil: Soil of Pleistocene origin, rich in gravels and fluvio-lacustrine conglomerates
Extension of the vineyard: 2.3 ha
Type of plant: Spurred cordon
Log Density per Ha: 5,000/5,500 logs per ha
Average age of the vineyard: 18 years
Average production per ha: 80 ql/ha
Vinification and aging: Fermentation on the skins in steel tanks. Maceration for about 2/3 weeks. Aging in barrels / barriques, steel tanks, at least 6 months in the bottle
Total Sulfur: 56 mg/l
N. of bottles produced: 6,800 
Chardonnay
Macerated White Wine Trentino Alto Adige
Vignaiolo Fanti Nosiola 100%
Appellation: Vigneti delle Dolomiti IGT
Vintage Wine: 2018
Size: 0.75 l
Soil: Calcareous
Extension of the vineyard: 2.5 ha
Type of plant: Pergola
Log density per Ha: 5,000 logs per ha
Average production per ha: 50 ql/ha
Vinification and aging: The low yield per vine (about 1 kg) is the fundamental prerequisite for making short macerations on the skins, fermentation both in wood (about 35%) and in steel and then long periods of aging on the yeast (about 9 months). 
Cinqueterre
Macerated White Wine Liguria
Forlini Cappellini Bosco 80%, Albarola 10%, Vermentino 10%
Appellation: Cinqueterre DOC
Vintage Wine: 2019
Size: 0,75 l
Soil: Mixed
Extension of the vineyard: 1 ha
Type of plant: Ligurian pergola 1 meter high from the ground
Log density per ha: 9,000 logs per ha
Average age of the vineyard: 35 years
Average production per ha: 57 ql/ha
Vinification and aging: Fermentation in steel and aging in glass.
Total sulfur: 30 mg/l
N. of bottles produced: 8,500 
Dettori Bianco
Macerated White Wine Sardegna
Tenute Dettori Vermentino
Appellation: Romangia IGT
Size: 0.75 l
Certification: Biodynamic
Soil: Calcareous
Extension of the vineyard: 3.89 ha
Type of plant: Sapling
Log Density per Ha: 5,500 logs per ha
Average age of the vineyard: 55 years - old vines
Average production per ha: 7.5 ql/ha
Vinification and aging: Destemming, maceration on the skins for 3-4 days, spontaneous fermentation in concrete vats. Manual racking and aging in the same containers for two or three years.
Total sulfur: 10 mg/l - Without Added Sulfites
N. of bottles produced: 4,000 
Ellonero
Red Wine Sicily
Azienda Agricola Battiato Nerello Mascalese 100%
Appellation: Etna Rosso DOC
Vintage Wine: 2017
Size: 0.75 l
Soil: Soil of volcanic origin
Extension of the vineyard: 1.5 ha
Type of plant: Spurred cordon
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 8 years
Average production per ha: 40 ql/ha
Vinification and aging: Fermentation at controlled temperature for 15 days. Post fermentation maceration on the skins for a further 30 days. Maturation in tonneaux with weekly "batonnage", thus allowing the lysis of the yeast to start over time, giving complexity and longevity to the wine. Further maturation of 6 months in steel in contact with the yeasts. Coarse filtrations, so as not to lean the product. Refinement in the bottle.
N. of bottles produced: 2,000
Awards: 5StarWines 2019 score 88/100, Golden Medal Mostra Nazionale vini Pramaggiore 2016, Silver Medal Red wine DiVino Festival Castelbuono (PA) 2019 
Fiano di Avellino
White Wine Campania
Azienda Agricola Ciro Picariello Fiano 100%
Appellation: Fiano di Avellino DOP
Vintage Wine: 2019
Size: 0.75 l
Soi: Rocky, clayey
Type of plant: Guyot Counter espalier
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 20 years
Vinification and aging: Harvest in mid / late October. White vinification. The must is cooled at 8 ° for 24 hours. Fermentation is always controlled around 12 - 13 ° C for 60 days. Aging takes place in stainless steel tanks with frequent batonnages for 10 months. Further refinement in the bottle for 6 months before release.
N. of bottles produced: 22,000 
Filagnotti
White wine Piemonte
Cascina degli Ulivi - Stefano Bellotti Cortese
Vintage Wine: 2018
Size: 0.75 l
Soil: Ferrous acid red clays
Extension of the vineyard: 2.5 ha
Type of plant: GUYOT
Log density logs per Ha: 5,000 logs per ha
Average age of the vineyard: 60 years - Old Vineyard
Average production per ha: 25 ql/ha
Vinification and aging: Destemming, gentle pressing and spontaneous fermentation in 30 hl acacia barrels. Racking and aging for 18 months in the same containers.
Total sulfur: 9 mg/l - Without added sulphites
N. of bottles produced: 4,000 
Fontiola
Red Wine Umbria
Azienda Agricola Cocco Ilaria Sagrantino 100%
Appellation: Montefalco Sagrantino DOCG Passito
Vintage Wine: 2015
Size: 500 ml
Soil: Soil of Pleistocene origin, rich in gravels and fluvio-lacustrine conglomerates
Extension of the vineyard: 1.2 ha
Type of plant: Spurred cordon
Log density per ha: 5,000 logs per ha
Average age of the vineyard: 18 years
Average production per ha: 50/60 ql/ha
Vinification and aging: Natural drying on boxes and racks for about two months. Fermentation in steel, maceration for about two weeks. Aging in steel tanks, 12 months in the bottle
Total Sulfur: 65 mg/l
N. of bottles produce: 900 
Friulano
Macerated White Wine Friuli Venezia Giulia
Ronco Severo Friulano 100%
Appellation: DOC Colli Orientali del Friuli
Vintage Wine: 2017
Size: 0.75 l
Certification: bio
Soil: Ponca (mixture of stratified marl and sandstone)
Extension of the vineyard: 1.5 ha
Type of plant: Cappuccina with two overturned shoots
Log density per Ha: 5,800 logs per ha
Average age of the vineyard: 50 years - Old Vineyard
Average production per ha: 75 ql/ha
Vinification and aging: Manual harvest of perfectly healthy and ripe grapes in late harvest. Long fermentation on the skins in conical oak vats with frequent punching down without temperature control and without the use of selected yeasts, enzymes, etc. Soft pressing and then resting in 30 hl Slavonian oak barrels for 11 months in contact with the noble lees, stirring it every 3 days. Subsequently the wine is left to mature for another 12 months in the same barrels. Bottled on the waning moon of September without the aid of filtration and clarification.
N. of bottles produced: 4,000 
Granàtu
Rosé Wine Calabria
Casa Comerci Magliocco Canino 100%
Appellation: Calabria IGP Magliocco Canino Rosato
Vintage Wine: 2019
Size: 0.75 l
Certification: bio
Soil: Sandy, silty
Extension of the vineyard: 12 ha
Type of plant: Guyot
Log density per Ha: 9,000 logs per ha
Average age of the vineyard: 28 years
Average production per ha: 80 ql/ha
Vinification and aging: Produced from the pure vinification of Magliocco Canino, with a short maceration on the skins for about half an hour. Spontaneous fermentation with indigenous yeasts in steel and bottle aging.
Total sulfur: 85 mg/l
N. of bottles produced: 900
Awards: Among the best rosés in Italy (Guida Slow Wine) 
Greco di Tufo
White Wine Campania
Azienda Agricola Ciro Picariello Greco 100%
Appellation: Greco di Tufo DOP
Vintage Wine: 2019
Size: 0.75 l
Soil: Clay
Type of plant: Guyot Counter espalier
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 15 years
Vinification and aging: Harvest in the first half of October. White vinification with the must cooled at 8 ° for 24 hours. Fermentation is always controlled around 12 - 13 ° C for 60 days. Aging in stainless steel tanks with frequent batonnages for 8 months. Further refinement in the bottle for 3 months before release
N. of bottles produced: 10,000 
Iacopone
Macerated White Wine Umbria
Iacopo Paolucci Grechetto di Todi 100%
Appellation: Todi DOC
Vintage Wine: 2019
Size: 0.75 l
Soil: Clayey tuffaceous
Extension of the vineyard: 3 ha
Type of plant: Married
Log Density per Ha: 3,333 logs per ha
Average age of the vineyard: 10 years
Average production per ha: 60 ql/ha
Vinification and aging: Two-day pre-fermentation maceration. Subsequent fermentation of the must for about a month. Total absence of chemical oenological adjuvants if not a reduced use of sulphites. Maturation on the lees with weekly batonnages for a few months in steel tanks. Bottling carried out in February is followed by a period of refinement in the bottle before being placed on the market.
N. of bottles produced: 8,000 
Il Burbero
Red Wine Umbria
Società Agricola Collecapretta Sangiovese 80%, Ciliegiolo 10%, Merlot 10%
Appellation: Umbria IGT
Vintage Wine: 2017
Size: 0.75 l
Certification: Bio
Soil: Clayey, stony
Extension of the vineyard: 2 ha
Type of plant: Spurred cordon
Log Density per Ha: 3,000 logs per ha
Average age of the vineyard: 65 years - Old Vineyard
Average production per ha: 45 ql/ha
Vinification and aging: Over-ripening of the grapes in the vineyard and postponed harvest of 20 days. Maceration on the skins for 5/6 days. Racking with passage in manual press and soft pressing. Insertion in steel and after the first racking it refines in glass blocks
Total Sulfur: 10 mg/l - Without Added Sulfites
N. of bottles produced: 1,917 
Il Pagliaro
Red Wine Umbria
Antica Azienda Agricola Paolo Bea Sagrantino 100%
Appellation: Montefalco Sagrantino DOCG
Size: 0.75 l
Soil: Clay
Type of plant: Spurred cordon
Log Density per Ha: 2,800 logs per ha
Average age of the vineyard: 20 years
Average production per ha: 50/60 ql/ha
Vinification and aging: Harvest by hand in the second decade of October. Fermentation and maceration for 46 days with the skins separated from the green stalks, at the time of harvest. Wine aged 1 year in stainless steel barrels, 2 years in large oak barrels and 1 year in bottle.
N. of bottles produced: about 14,000 
Il Salto del Cieco
Red Wine Umbria
Società Agricola Annesanti Barbera, Merlot
Appellation: Umbria IGT
Vintage wine: 2018
Size: 0.75 l
Soil: Clayey, silty
Type of plant: Guyot
Log density per ha: 5,000 logs per ha
Average production per ha: 80 ql/ha
Vinification and agin: Vinification: traditional in red, keeping the cap of the skins submerged, with daily pumping over. Aging: in stainless steel tanks, left to decant and clear naturally and bottled without filtration or stabilization during the waning phase of the moon, always on days of clear skies.
N. of bottles produced: 6,000 
Isidor
White wine Trentino Alto Adige
Vignaiolo Fanti Incrocio Manzoni 100%
Appellation: Vigneti delle Dolomiti IGT
Vintage Wine: 2016
Size: 0.75 l
Soil: Clay
Extension of the vineyard: 0.5 ha
Type of plant: Pergola
Log density per Ha: 6,600 logs per ha
Average production per ha: 30 ql/ha
Vinification and aging: The production per vine is particularly low. The grapes are cooled and mashed after a short maceration without the use of any other substance. Fermentation lasts 3-4 weeks. Isidor slowly matures on its lees for at least 10 months and then continues its refinement in the bottle. 
L’Isola Bianco
White Wine Sicily
Azienda Agricola Hibiscus Inzolia, Catarratto
Appellation: Terre Siciliane IGT
Vintage Wine: 2018
Size: 0.75 l
Soil: Soil of volcanic origin, shallow and of medium texture
Type of plant: Espalier with spurred cordon pruning
Log Density per ha: 3,400 logs per ha
Average Production per ha: 20 ql/ha
Vinification and aging: Vinification in steel at a controlled temperature. Aging in steel.
N. of bottles produced: 2,500 
L’Isola Rosso
Red Wine Sicily
Azienda Agricola Hibiscus Nero d'Avola, Merlot, Syrah, Cabernet Sauvignon
Appellation: Terre Siciliane IGT
Vintage Wine: 2017
Size: 0.75 l
Soil: Soil of volcanic origin, shallow and of medium texture
Type of plant: Espalier with spurred cordon pruning
Log density per ha: 3,400 logs per ha
Average production per ha: 20 ql/ha
Vinification and aging: Vinification in steel at a controlled temperature. Aging in steel.
N of bottles produced: 1,000 
Leclisse
Sparkling Emilia Romagna
Paltrinieri Lambrusco di Sorbara 100%
Appellation: Lambrusco di Sorbara DOC
Bubble method: Martinotti
Vintage wine: 2019
Size: 0.75 l
Soil: Loose and silty
Extension of the vineyard: 3.5 ha
Type of plant: Spurred cordon
Log density per Ha: 2,000 logs per ha
Average age of the vineyard: 20 years
Average production per ha: 140 ql/ha
Vinification and aging: Free-run must vinified in white. Fermentation and refermentation for 3 months with the Martinotti method. Refinement in steel and in bottle.
Total sulfur: 30 mg/l
N. of bottles produced: 24,000
Awards: 3 glasses Gambero Rosso 
Leda
Rosé wine Lazio
Azienda Agricola Artico Merlot 70%, Montepulciano 20%, Cabernet Sauvignon 10%
Appellation: Lazio Rosato IGT
Vintage wine: 2019
Size: 0.75 l
Soil: Volcanic
Extension of the vineyard: 2 ha
Type of plant: Spurred cordon
Log density per Ha: 4,000 logs per ha
Average age of the vineyard: 20 years
Average production per ha: 65 ql/ha
Vinification and aging: The harvest is done by hand in mid-September when the Merlot grapes reach perfect ripeness while the Montepulciano and Cabernet Sauvignon varieties are harvested in advance in order to give freshness to the wine. After harvesting, the grapes are placed in boxes; it is then taken to the cellar where it undergoes soft pressing in order to obtain color without releasing tannins. After this first phase, the static decantation takes place and subsequently the slow fermentation at a controlled temperature of 15 ° C. Before being prepared for bottling, two battonage are carried out and it remains for three months on the lees.
Total sulfur: 48 mg/l
N. of bottles produced: 1,200 
Libìci
Red wine Calabria
Casa Comerci Magliocco Canino 100%
Appellation: Calabria IGP Magliocco Canino Rosso
Vintage Wine: 2017
Size: 0.75 l
Certification: bio
Soil: Sandy, silty
Extension of the vineyard: 12 ha
Type of plant: Guyot
Log Density per Ha: 5.000 ceppi per ha
Average age of the vineyard: 28 years
Average production per ha: 80 ql/ha
Vinification and aging: Maceration on the skins for 15 days. Natural fermentation with indigenous yeasts in steel. Maturation in steel for another 12 months and another 6 months of aging in the bottle.
Total sulfur: 71 mg/l
N. of bottles produced: 10,000
Awards: Gambero Rosso 
Lorano
Red Wine Marche
Azienda Maria Pia Castelli Sangiovese 100%
Appellation: Marche IGT
Vintage Wine: 2015
Size: 0.75 l
Soil: Clayey with ferrous mineral components
Average age of the vineyard: 20 years
Average production per ha: 40 ql/ha
Vinification and aging: The grapes, harvested by hand, ferment in 50% steel and 50% wood tanks and remain in contact with the skins for 15-20 days. The malolactic is carried out in barriques. Aging in barriques for 12 months and long refinement in the bottle before sale
N. of bottles produced: 6,000 
Marasco Brut Nature
Vino Spumante Puglia
L'Archetipo Maresco 100%
Denominazione: IGP Salento
Annata: 2017
Formato: 0,75 l
Metodo Bollicine: Martinotti
Dosaggio: Zero
Certificazioni: Biologico
Suolo: Arenaria e pelite, con notevole presenza di ciottoli e humus
Estensione del vigneto: 2,5 ha
Tipo di impianto: Controspalliera libera
Densità ceppi per ha: 4.500 ceppi per ha
Età media del vigneto: 5 anni
Produzione media per Ha: 60 ql/ha
Vinificazione e affinamento: Pressatura soffice e fermentazione spontanea a basse temperature tramite pied de cuve in contenitori di acciaio inox. Travaso in autoclave e presa di spuma fino all’esaurimento degli zuccheri fermentescibili, affinamento per diversi mesi con frequenti battonage.
Solforosa totale: n.d. - Senza Solfiti Aggiunti
Bottiglie prodotte: 10.000 
Montepulciano d’Abruzzo
Red Wine Abruzzo
Emidio Pepe Montepulciano 100%
Appellation: Montepulciano d'Abruzzo DOC
Vintage Wine: 2017
Size: 0.75 l
Soil: Medium-textured clay
Extension of the vineyard: 8 ha
Type of plant: row and marquee
Log density per Ha: 3,000 logs per ha
Average age of the vineyard: 30 years
Average production per ha: 60 ql/ha
Vinification and aging: Manual destemming in wooden vats, spontaneous fermentation in 22 and 30 hl vitrified concrete tanks without pumping over. Aging on the fine lees in the same containers for 2 years. Manual bottling without filtration and hand decanting from one bottle to another after being put on the market.
Total sulfur: 40 mg/l
N. of bottles produced: 40,000 
Nero Jacopone
Red Wine Umbria
Iacopo Paolucci Grero 100%
Appellation: Umbria Rosso IGT
Vintage Wine: 2018
Size: 0.75 l
Soil: Clayey tuffaceous
Extension of the vineyard: 1 ha
Type of plant: Married Wine
Log Density per Ha: 3,333 logs per ha
Average age of the vineyard: 10 years
Average production per ha: 50 ql/ha
Vinification and aging: Fermentation takes place partly in oak tonneaux and partly in steel, spontaneously and in contact with its skins. These macerations last from twenty to thirty days. Maturation on the lees with weekly batonnages for a few months in steel tanks. Finally, it is bottled without undergoing invasive manipulations such as clarification or filtration with the addition of a very small amount of sulphites. A further phase of refinement in the bottle follows before being marketed.
N. of bottles produced: 600 
Ninfa del Nera
White Wine Umbria
Società Agricola Annesanti Grechetto 50%, Trebbiano Toscano 25%, Malvasia 25%
Appellation: Umbria IGT
Vintage wine: 2018
Size: 0.75 l
Soil: Clayey, silty
Type of plant: Headband, Guyot
Log Density per Ha: 4,000 logs per ha
Average production per ha: 100 ql/ha
Vinification and aging: Vinification: A part of the grapes with light maceration on the skins, the rest in white at a controlled temperature. Aging: Sur lies with weekly batonnages for a few months in steel tanks.
N. of bottles produced: 6,000 
