Fattoria Giuseppe Savini

Vinitaly 2012

admin — Mon, 30 Jan 2012 11:43:42 +0000

Vinitaly, the most important wine fair in Italy, is coming up soon. Come and visit us in Verona, from March 25th to March 28th 2012, in the Abruzzo Pavilion.

Buon Natale e Felice 2012!

admin — Sat, 17 Dec 2011 13:52:50 +0000

Just a short message ti wish these Christmas Holidays bring joy to you and your family and give you the right energy to start the New Year in the most brilliant way.

Merry Christmas and Happy New Year from all of us at Fattoria Giuseppe Savini

Ristorante La Piazzetta del Mangiar Bene

admin — Wed, 20 Jul 2011 16:03:31 +0000

La Piazzetta del Mangiar Bene is a pretty family run restaurant in Foligno. Attention to the use of seasonal ingredients and a family style hospitality are the main characters of this restaurant where you can taste meat and fish dishes, as well as traditional recipes from Campania, due to the owners’ origins. Among the wines, here you can find Fattoria Giuseppe Savini’s Passerina and Pecorino Rondineto.

Restaurant specialties:

fish
traditional recipes from Campania

Average price per meal per person (excluding wines): 30 euro

Closed: Mondays

Ristorante La Piazzetta del Mangiar Bene
Via Antonio Gramsci
Foligno (Perugia)
Tel. 0742.351886
Cell. 320.6983798
web site

Reservations are welcome

Vinitaly 2011

admin — Fri, 01 Apr 2011 16:48:06 +0000

Come and visit us at Vinitaly!

As usual, this year we’ll be at Vinitaly, in Verona, Italy’s most important wine fair, from April 7th to10th 2011.

We’ll be glad to meet you at our stand:
Padillion 11 (ABRUZZO ) - Stand 42 Section F4

What better occasion to taste our wines together and be updated on our production?

For your convenience we can set an appointment now, so you can best plan your schedule.

Riserva Savini Montepulciano d’Abruzzo Colline Teramane

admin — Tue, 21 Dec 2010 18:09:07 +0000

Grapes: Montepulciano 100%
Alcohol 13.5%

Grape harvest and vinification
Obtained from Montepulciano grapes collected at the end of October and carefully. Soft pressing and vinification at controlled temperature of the must follow. The malolactic fermentation guarantees a particular maturation and fineness. It stays for approximately 15 months in tonneaux of 5 hl. Refining in bottle for at least 6 months.

Description
Garnet red, very concentrated. On the nose it opens to a bouquet of dark fruits jam and withered flowers, enriched with subtle pepper and cardamom notes, and then liquorish and delicate coffee. Sleek, elegant, of great structure, round and supported by velvety tannins. Warm, rightly fresh and sapid. Very persistent, recalling fruit and spices.
With meat main dishes, roasted or braised.

Download the technical sheet

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Renoir Village

admin — Mon, 20 Dec 2010 18:45:10 +0000

ReNoir Village is a restaurant located in a beautiful villa sorrounded by gardens and created in place of an old Eighteenth century furnace where bricks were made. On top of the reception rooms, here you can find private rooms with a fireplace and theme dinners and events are also organised. The wine list includes Fattoria Giuseppe Savini’s wines, of course.

Restaurant specialties:

barbecue
Mediterranean cuisine

Average price per meal per person (including wines): 35 euro

Closed: never

Renoir Village Restaurant
Via V. Gioberti 1
San Vittore Olona (MI) Zona Fiera Rho Pero
Tel. 0331.51.68.66
Mob. 334.63.63.247
www.renoirvillage.it
info@renoirvillage.it

Reservations are welcome (after 4 pm)

L’esame visivo

admin — Mon, 08 Nov 2010 15:15:12 +0000

L’esame visivo è quello che ci permette di decidere se vale la pena continuare la degustazione, e quindi analizzare i profumi e assaporare il vino, o se invece è preferibile terminare subito. Ci permette inoltre di farci una prima idea di quello che andremo a degustare. In base ai vari criteri di valutazione infatti potremo formarci delle aspettative sulle fasi successive della degustazione.
Le fasi sono 4:
1. osserviamo il vino mentre viene versato nel bicchiere per apprezzarne l’eventuale anidride carbonica
2. lo portiamo all’altezza degli occhi e controluce vediamo ne valutiamo la limpidezza
3. abbassiamo il bicchiere e mettendolo a 45° contro uno sfondo bianco ne valutiamo il colore e le sfumature
4. facciamo ruotare il bicchiere leggermente e valutiamo la formazione degli archetti e delle lacrime.

Si distingue in 4 criteri di valutazione:
1. LIMPIDEZZA – questo concetto è diverso da quello di trasparenza e infatti non è necessario che un vino sia trasparente (ad esempio i rossi difficilmente lo sono), ma è fondamentale l’assenza di particelle in sospensione. Queste particelle possono determinare una velatura, causata da alterazioni o malattie (situazioni anormali) oppure possono rappresentare dei residui dovuti invece ad un lungo invecchiamento (situazione accettabile)
2. COLORE – questa analisi ci permette di farci un’idea dell’invecchiamento del vino e della corrispondenza alla tipologia. Le tonalità per i bianchi sono: giallo verdolino, paglierino, dorato (invecchiamento in botti), ambrato (vini liquorosi eg Marsala); andando verso i colori più caldi avremo anche vini più morbidi e meno acidi. Le tonalità per i rosati sono invece: rosa tenue (come la rosa rosa), rosa cerasuolo (come le ciliegie) e rosa chiaretto (quasi un rosso molto scarico). Nel caso dei rossi avremo invece le tonalità: porpora (es. Novello), rubino (rosso giovane), granato (medio invecchiamento), aranciato (lunghiss.invecchiamento); anche in questo caso passando alle tonalità successive aumenterà la morbidezza e diminuirà l’acidità
3. FLUIDITÀ – l’esame della fluidità avviene attraverso l’osservazione degli archetti e delle lacrime, queste sono un indice del grado alcolico e determinate dalla presenza di glicerolo. L’alcol infatti essendo volatile evapora rendendo più denso il vino, quindi più fitti saranno gli archetti e più dense le lacrime, maggiore sarà il grado alcolico.
4. EFFERVESCENZA – i vini si distinguono in fermi, frizzanti (1-2,5 atm) e spumanti (3,5 atm). L’anidride carbonica dà una sensazione gustativa pungente che esalta i caratteri organolettici in genere, rafforza acidità e astringenza e smorza dolcezza e morbidezza. Nel caso di effervescenza valuteremo:

grana delle bollicine (se grossolane e fini)
numero delle bollicine
persistenza

Tutte le lezioni

Our Riserva Savini was awarded with a Gold Medal in Zurich

admin — Wed, 06 Oct 2010 13:43:10 +0000

Morro d’Oro (Teramo) – The 17th edition of the International Zurich Wine Award, the Swiss competition that every year rewards the best wines distributed in the Swiss market, has brought great success to the Abruzzi winery Fattoria Giuseppe Savini. With a score of 89.8 received by their Riserva Savini, they were awarded with the gold medal. In this edition there were 2,382 wines participating from all over the world, 296 of which were rewarded with a gold medal by a jury composed by 150 wine experts. The award has the objective of rewarding and valorising high quality wines available in Swiss wine-bars and restaurants, offering an important distinctive factor to the consumer.
This was a great success for the winery from Morro d’Oro, in the province of Teramo (Abruzzi), proving the validity of the efforts and of the commitment pursued in recent years in the production of wine and in the appreciation of the territory of Abruzzi and of its most typical grape varieties among which is Montepulciano. Montepulciano d’Abruzzo Colline Teramane Riserva Savini Docg, together with the Chardonnay Sotto le Stelle and the Colleventano line (which includes Montepulciano d’Abruzzo, Trebbiano d’Abruzzo and Pecorino Igt) are in fact the feather in Fattoria Giuseppe Savini’s cap. The wine is obtained from Montepulciano grapes gathered at the end of October and carefully selected. This is followed by soft pressing and vinification at controlled temperature of the must. The malolactic fermentation guarantees a particular maturation and fineness. It stays for approximately 15 months in tonneaux of 5 hl. Refining in bottle for at least 6 months. See the product sheet.

Ristorante da Maria ad Assergi (AQ)

admin — Wed, 17 Feb 2010 12:16:17 +0000

At the foot of Gransasso, in the heart of the National Park, right at the base of the cableway, you can find the restaurant ”da Maria”. Here you will be immediately enchanted by its atmosphere and captured by the delicacies that belong to the local tradition. And you’ll be able to taste Fattoria Giuseppe Savini’s wine.

Restaurant specialties:

10 starters including ricotta cheese rissoles and lamb offal
Chitarra spaghetti with ragu sauce
Fettuccine with porcini mashrooms
Ravioli with saffron, ricotta cheese and hazelnuts
Local lamb
Sausages and steak

The wine list includes Fattoria Giuseppe Savini’s Rondineto line.

Average price per meal per person (including wines): 25 euro

Closed: never

Ristorante Da Maria
Assergi (Aq)
tel 0862 606629
mob 347 8823978
www.ristorantedamaria.biz

Colleventano Montepulciano d’Abruzzo Doc

admin — Thu, 11 Feb 2010 11:05:55 +0000

Grapes: Montepulciano 100%

Alcohol 13%

Grape harvest and vinification
From grapes collected in October. Fermentation at controlled temperature, in stainless steel tanks, with maceration of 25-30 days on the peels. Maturation in oak barrels with a capacity of 50 hl for at least 12 months. Refining in bottle for 6 months.

Description
Rich ruby red, with garnet edge. On the nose it bestows intense and complex scents of plums and dark fruits, violet and delicate hot spices with a touch of vanilla. Full bodied, round, on the palate it shows elegant tannins balanced by the roundness and the alcoholic sensation. Dosed sapidity and right freshness. Pleasant and long finish.
With main dishes made with red meat, lightly cooked grilled meat.

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