The best producers carefully selected by GUS for you, to bring only the best of Italian food and wine production to your table. GUS: Genuine, Unique and Sustainable.

Showing 1–12 of 62 results

‘A vita Cirò Rosato

16,50
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

16,00
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

42,90
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

11,00
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

37,00
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

15,00
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

12,00
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

105,00
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

13,10
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

11,80
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

28,20
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

26,80
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