These are the wines we enjoyed at our 
"Wines of Tuscany" Dinner 
on June 28, 2000 at Cafe Graziella.
Listed in order of sales taken that evening

The wines are available at
Buy-Rite of Hillsborough
390 Rt. 206 South ....... 908.359.0131
prices and vintages subject to change

 The Lamole Estate is located in the
 center of the Chianti classico district.,
 midway between Florence and Sienna near the town of Greve. This 110 acre estate is comprised of marl, limestone and sandy soils. The high altitude and southern exposure yield excellent fruit.

 We look forward to the 1997 vintage, which won a Gold Medal at the 
 "Concours Mondiale De Bruxelles 2000"
 

Grape varieties: 
 Sangiovese and other varieties making up the typical 
 Chianti Classico mix.

 Vinification: 
 Temperature controlled fermentation (26°C) for 16 days with
 regular pumping over. 
 Aged for the first six months in traditional 30-50 hl oak casks
 followed by another six months in 225 litre French oak barriques.

 Tasting notes: 
 Deep ruby red in colour with slight tints of garnet. 
 The first impression on the nose is of the oak, quickly followed 
 by  the red fruits and spice of the Sangiovese. 
 This pattern is followed on the palate, where we find a
 harmonious  blend of the wood and the Sangiovese’s delicate
 fruit character. In the hands of a lesser producer, the wood 
 could  smother the gentle nuances so attractive in Sangiovese,
 but here the balance is perfect. 

The Carpineto Estate lies 1,300 feet above sea level.
Winemaker, Carlo Sacchet, is the only Italian winemaker to receive the Mondavi award for the world's outstanding winemaker.
 

An elegant white wine,
 produced from grapes picked exclusively in the Township 
 of San Gimignano, an old and  singularly charming town near
 Siena. The first Italian wine to have been awarded the
 DOC appellate, it now has been given the superior DOCG status.

 Grapes: 100% Vernaccia.

 Vinification: left on the lees at very low temperature, 
 then pressed and clarified. Temperature-controlled fermentation
 via the addition of carefully selected yeasts.

 Finishing: the newly-formed wine is immediately racked
 off, so that the fruity and floral aromas formed during
 fermentation are preserved in their freshest state.

 Tasting Notes:
  Color: very pale straw yellow, with green highlights.
  Bouquet: fruity, very refined, generous, notes of spring
  flowers, harmonious, and clean cut.
  Flavor: vigorous, dry, soft and caressing, with a typically
  bitter aftertaste.
  Serving Temperature: 10- 12°C (50-54°F).
  Gastronomy: excellent with hors d'oeuvres, first courses,
  fish "al cartoccio" (cooked wrapped in parchment to seal in
  flavor), shellfish.

 A very innovative product, whose characteristics are never found together in the same wine.
 Dogajolo combines the power and deep colors of a young wine, the elegant maturity given by long wood aging, as well as a fruity and fragrant bouquet.
 

 Dogajolo has been a favorite here for several
 vintages. We look forward to the 1999.

 Grapes: 80% Sangiovese and 20% Cabernet Sauvignon.
 These percentages may vary slightly depending on the vintage.

 Vinification Technique: the two grape varieties are vinified
 separately, since they ripen at different times.
 Toward the end of fermentation they are blended and placed in
 small wooden casks where they slowly complete alcoholic and 
 malolactic fermentation.

 Finishing: Dogajolo is bottled between the last week of  March 
 and the first week of April of the year after harvest. It is excellent
 when young, but as any red wine of good mettle, it ages well.

 Age: bottled and delivered in the month of May following harvest.

 Tasting Notes:
 Color: deep garnet with violet reflections, evidence of good color
 extraction from the skins.
 Bouquet: very fruity and intense, typical of a young wine, with
 pronounced overtones of wood typically found in aged wines.
 Flavor: full, soft on the palate, complex, well developed.
  Smoothness: despite its deep color and youth, Dogajolo is full,
 round, supple, and very approachable. 

 Serving Temperature: 15-16°C (58-60°F) the first year,
 18-20°C (65-68°F) thereafter.
 Gastronomy: given its fruitiness, Dogajolo can be paired with first
 courses and white meats, but shows at its best with full-flavored
 dishes such as roasts, grilled meats, cold cuts and Tuscan 
 regional specialties.

The Brunello di Montalcino is one of Italy's most important and prestigious wines. The grapes are grown within the township of Montalcino and released four years after harvest.

 Grapes: 100% Sangiovese Grosso.
 Vinification: medium-length steeping on the skins, with
 temperature-controlled fermentation.
 Finishing: three and a half years in Slovenian oak barrels,
 followed by a bottle aging period of at least six months in
 temperature controlled cellars.

 Tasting Notes:
 Color: intense ruby red, with pale pomegranate highlights.
  Bouquet: decisive, fine, broad and lingering with hints of
  vanilla, cherry, raspberry, and licorice.
  Flavor: dry, warm, smooth, well-textured and lingering on
 the palate.
  Gastronomy: great wine with roasts, grilled meats, wild
 game, and elaborate dishes, as well as rare T-bone steaks.

Produced from a two hectare
(5 acres) dry farmed
vineyard located south of Florence
on the hillsides between the Chianti 
and the Valdarno regions at an elevation of 350 meters (1,000 feet) above sea level.

 Grapes:
 100% Chardonnay of the hills of Central Tuscany;
 carefully selected clusters are picked during the second  half of
 September and placed in small boxes to protect  them from the
 slightest damage prior to vinification.
 Vinification: low temperature maceration on the skins and
 a slow and careful oak barrel fermentation of the must
 started by selected and exclusive yeasts.
 Finishing: we are careful to maintain in suspension the  yeasts
 and all of the solids formed during fermentation by  regular
 agitation of the must. After about four months, the wine is racked
 off and replaced in the same barrels where  it then remains for
 about another four months before bottling. Before release this
 wine is bottle aged for about  four months in our temperature
 controlled cellars.
 Tasting Notes:
 Color: straw yellow with tawny reflections.
 Bouquet: harmonious and consistent with notes of tropical
 fruit and spices, particularly raspberry and vanilla.
 Flavor: dry, soft, savory, and harmonious.
 Gastronomy: the rare versatility of this wine allows it to be served as an aperitif, as well as during and after meals.