WWW.2VELITTI.COM CLAUDIO & EUGENIO SELECTION
CLAUDIO & EUGENIO Velitti & Velitti is an Italian Winery Brand Ambassador and Export management company working ONLY for the Japanese market. Our portfolio includes wine, craft beer, Artisanal Liqueurs and Distillati. Our company was born from an idea of Claudio and Eugenio Velitti in 2003 after several experiences working for UK, Swiss, Japanese, Australian companies and Italian Wine Merchants. We have over 20 years experience in the wine and hospitality trade in Japan. SPECIAL WINE SELECTION Claudio Velitti has over 30 years experience in the food and wine industry This range of Tuscan wines comes from a strict selection of the best batch produced by a top Association of Vigneron from South of Toscana near the protected area of Argentario Archipelago in the Scansano DOCG Denomination. We personally select each batch every year and taste them before bottling. We have been coming to this area for over 25 years and believe some of the best value wines are produced here. After several years of trail the consistency and quality of these Vignerons is second to no one especially for everyday drinking. Eugenio Velitti has over 25 years experience in the wine industry
CLAUDIO & EUGENIO SPECIAL WINE SELECTION
CLAUDIO & EUGENIO SPECIAL WINE SELECTION
CLAUDIO & EUGENIO SPECIAL WINE SELECTION
OCILIEGIO CILIEGIOLO TOSCANA I.G.T. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Fermentation: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Ciliegiolo 85%, Alicante 15% Guyot 3500 / 4500 plants / hectare Rich of silt Variable between 100 to 300 mt above sea level 10-15 years Mid September Once the perfect phenolic maturity is reached, grapes are harvested and preserved with carbonic snow. Hot maceration (35 C) for 12 hours with following fermentation at controlled temperature (max 27 C). Drawing off after 4 days of fermentation on the skins. Refining on fine lees until the malolactic fermentation is completed in November. In stainless steel tanks for 3 months on fine lees. In bottle for at least 3 months. Good when young, it lets its light shine within 2 years after the vintage. Luminous ruby red. On the nose it bestows pleasant fruity scents of cherries and fruits of the forest together with flowery hints. On the palate it is dry, fruity, enjoyable and rightly balanced with elegant tannins and a long fruity finish. With rich pasta dishes with meat based sauces and red meat main dishes. 16 C A large Bordeaux-style glass. Price per bottle: 2.90 Euro
MARESOLE VERMENTINO TOSCANA I.G.T. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Fermentation: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Vermentino 97%, Sauvignon 3% Spurred cordon 3500 / 4500 plants / hectare Sandy and rich of silt Variable between 100 to 300 mt above sea level 5-10 years Mid September Harvest and preservation of the grapes with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16 C). No malolactic fermentation. In stainless steel tanks for 3 months on fine lees. Starting from January of the following year. Vermentino is best drank when young, 1-2 years after its vintage. Rich and luminous straw yellow. The bouquet is characterised by floral and fruity notes enriched by charming mineral nuances. On the palate it is clearly fresh and mineral, very pleasant to drink and filled with character, with intense fruity notes among which the citruses stand out. Of good structure. Persistent finish, coherent with notes perceived on the nose. Suitable for various pairings, from fish starters to pasta dishes, to fish or white meat main dishes. 10-12 C A medium-sized, tulip shaped glass. Price per bottle: 2.90 Euro
MORECRÙ MORELLINO DI SCANSANO D.O.C.G. RISERVA Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Fermentation: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Sangiovese 95%, Merlot 5% Spurred cordon 3500 / 4500 plants / hectare Rich of sand and silt 250 mt above sea level Over 25 years First week in October Grapes are selected from the most suited vineyards when the perfect phenolic maturity is reached. Maceration takes place at 35 C for 12 hours; fermentation at controlled temperature (max 29 C) follows, with post-fermentative maceration on the skins. Overall, fermentation lasts 12 days. Natural malolactic fermentation takes place a few days after drawing off. In French oak barriques of 225 l capacity (20% new, 80% once-used and twice-used) for 12 months. Short stay in stainless steel tanks. In bottle for 10 months. A structured Morellino di Scansano to be drank preferably 4-8 years after its vintage. Concentrated ruby red, on the nose it is characterised by an elegant, complex and varied bouquet of dark fruits, flowers, spices and underwood. On the palate it is sleek, fine, balanced. Warm, fresh and rightly sapid, it shows round tannins and a nice softness. Lenghty and fine finish. With roasted or stewed meat, succulent meat dishes, mature cheese. 16-18 C A large Bordeaux-style glass. Price per bottle: 7.50 Euro
VIO VIOGNIER TOSCANA I.G.T. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Fermentation: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Viognier 100% Spurred cordon 3500 / 4500 plants / hectare Mostly sandy and rich in silt Variable between 100 to 300 mt above sea level 6-10 years End of August Harvest and preservation of the grapes with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16 C). No malolactic fermentation. In stainless steel tanks for 3 months on fine lees. Starting from January of the following year. Vio is best drank when young, 2 years after its vintage. Straw yellow with green highlights, on the nose it bestows elegant aromatic notes of herbs and flowers on a fruity background. On the palate it is medium structured, dry, rightly round, with a lively minerality and a citrusy freshness that make drinking it even more pleasant. The enduring finish, is characterised by citrus nuances. Suitable for various pairings, from fish starters to pasta dishes, to fish or white meat main dishes. 10-12 C A medium-sized, tulip shaped glass. Price per bottle: 2.90 Euro
BIANCO MAREMMA TOSCANA D.O.C. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Trebbiano 75%, Ansonica 10%, other grapes 15% Spurred cordon 4500 plants / hectare Sandy and rich of silt 150 mt above sea level 5-7 years Mid September In stainless steel tanks for 3 months on fine lees. Starting from January of the following year. Best drank when young, within two years from its vintage Clear lime like yellow. Intense and beautiful nose of pear, dry Mediterranean herbs and green apple. On the palate is medium to light bodied, dry with very balanced acidity green apple and nice round almond finish. Suitable for various pairings, from fish starters to pasta dishes, to fish or white meat main dishes. 8-10 C A medium-sized, tulip shaped glass. Price per bottle: 2.30 Euro
ROSSO MAREMMA TOSCANA D.O.C. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Sangiovese 85%, Alicante 15% Spurred cordon 3000 / 4000 plants / hectare Rich of silt 200 mt above sea level 10-15 years Mid September In stainless steel tanks for 3 months on fine lees. In bottle for minimum 3 months. Good when young, it lets its light shine within 2 years after the vintage Bright ruby red of medium intensity. Intense floreal bouquet with touch of red berries. On the palate is medium bodied with crisp acidity and a round satisfying finish. Plenty of crush berries and soft tannins. Serve slightly cool in summer. With roasted or stewed meat, succulent meat dishes, mature cheese. 16 C A large Bordeaux-style glass. Price per bottle: 2.30 Euro
MASTROSANGIO SANGIOVESE TOSCANA I.G.T. Grapes: Training system: Vine density: Type of soil: Altitude: Age of vines: Harvest time: Fermentation: Maturation: Refining: Aging potential: Description: Food pairing: Serving temperature: Recommended glass: Sangiovese 85%, Alicante 5%, Ciliegiolo 5%, Merlot 5% Spurred cordon and guyot 3500 / 4500 plants / hectare 75% sandy and rich in silt, 25% clayey Variable between 100 to 300 mt above sea level 5-7 years Mid September Grapes are gathered and preserved thanks to the use of dry ice. Vinification at low temperature (max 27 C) with maceration on the skins for 4 days, then the wine is drawn off and the fermentation is concluded without contact with the skins. Normal malolactic fermentation follows. In stainless steel tanks for 3 months on fine lees. Starting from March of the following year. Mastrosangio is a young wine, to be drank within two years from its vintage. Rich ruby red with a sweet and pleasant note characterised by fresh, wine and fruity scents with notes of plums, blueberries and blackberries on a spicy background. Juicy and medium structured, on the palate it is dry, rightly round, well balanced by the subtle fresh note and the round tannins. Long, clean and characterful finish. With cured meat starters, pasta dishes with meat sauce and meat main dishes.. 16 C A large Bordeaux-style glass. Price per bottle: 2.90 Euro