LLS Portfolio Book 2015

Falesco

Two of Italy’s most acclaimed winemakers, brothers Riccardo and Renzo Cotarella, founded Falesco in 1979. Their philosophy is focused on balancing the uniqueness and tradition of native varietals with the versatility of international grapes. The result is a complete portfolio of wines that consumers and critics alike have recognized as exhibiting extreme value and Best of Class offerings.

Est! Est!! Est!!! di Montefiascone DOC The legend goes that in the 12th century, a wine-loving bishop was traveling through the Italian countryside on his way to see the coronation of the Pope. As he traveled, he would send a scout ahead of the convoy to let him know the wine of the area was good by marking “Est” (“It is”) above an inn’s door. As the scout traveled ahead to Montefiascone, the wine was apparently so good, that the scout marked that location with “Est! Est!! Est!!!” Montefiascone remains an excellent wine today, particularly so when crafted by Riccardo Cotarella, who blends 50% Trebbiano, 30% Malvasia, and 20% Roscetto together for legendary results.

Marciliano Umbria IGT Falesco has established its reputation by exploring not only the uniqueness and tradition of native varieties but also the versatility of international grape varieties in new terroirs. Accordingly, Marciliano is a classic blend of estate-grown Cabernets. To achieve extraordinary depth and concentration, the juice undergoes a lengthy period of maceration followed by sixteen months in oak resulting in exquisite complexity and refinement. The final wine is one of the greatest expressions of central Italian Cabernet.

Metodo Classico Brut Rosé On the highest hill nearby the Falesco winery in Montecchio they have been growing Pinot Noir grapes. The special exposition and the quality of their vineyards give them the opportunity to obtain grapes with a perfect sugar-acidity balance that exalt the variety skills. The grapes get a cold vini cation and then a maceration on the skin for 36 hours in order to obtain the “onion skin” tinge together with the typical aroma of this varietal. The wine achieved is draughted before getting the second fermentation in bottle and been left in contact with yeasts for further 18 months.

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WINES OF CENTRAL ITALY