GRAPE VARIETY: Cabernet Franc single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Middle of October. VINIFICATION: Careful grape selection and thorough inspection during the pressing phase followed by slow fermentation at controlled temperatures with daily plunging for 14-20 days.
Bottle ageing for 3-4 months. CELLARING POTENTIAL: 3-5 years from production. COLOUR: Intense red ruby with garnet tints. NOSE: Rich, persistent bouquet with intense hints of jam, good intensity, balanced. FLAVOUR: Elegant, aromatic and highly persistent.
Light in the mouth, with good expansion and acidity enabling good balance. PAIRINGS: Pairs well with red meat, chicken and game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Cabernet Sauvignon single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 5.000 Plants/Ha. HARVEST PERIOD: Thirs week of October. VINIFICATION: Medium duration maceration extending for 12-15 days with daily plunging at a controlled temperature. Maturation in steel.Followed by bottle ageing for 3/4 months. CELLARING POTENTIAL: 4 – 5 years from production. COLOUR: Intense red ruby with purple shades. NOSE: Full and interesting balance between fruity and spicy notes. FLAVOUR: Pleasurable, austere, maintains pleasing fruitiness sustained by a solid, smooth body. PAIRINGS: Ideal for red meat roasts, braised beef, game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Chardonnay single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: End of September. VINIFICATION: After a brief decantation, 24 hour pre-fermentation cold maceration at a controlled temperature. Once fermentation is completed, it remains in contact with fine dregs until March. CELLARING POTENTIAL: 2-3 years from production. COLOUR: Bright straw yellow, high brightness. NOSE: Distinctive and elegant with fruity notes of apple, banana, vanilla and a fragrant aroma of white flowers. FLAVOUR: Fresh, lively and highly pleasurable with optimal persistence, good structure. PAIRINGS: Used for aperitifs with appetisers and fish courses. SERVING TEMPERATURE: Approx. 12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pinot Bianco single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Early October. VINIFICATION: 24 hour pre-fermentation cold maceration, soft grape pressing, alcoholic fermentation at a controlled temperature and later maturation in its own dregs for several months. CELLARING POTENTIAL: 2 – 3 years from production. COLOUR: Straw yellow laden with bright golden tints. NOSE: Aroma of exotic aged fruit, yellow peach, notes of sweet spices. FLAVOUR: Smooth and warm in the mouth while also enveloping, balanced and rich in aroma. PAIRINGS: Pairs well as an aperitif to accompany simple appetisers and delicate fish entrées. SERVING TEMPERATURE: Approx. 10 – 12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pinot Grigio single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: First week of September. VINIFICATION: 48 hour pre-fermentation cold maceration, soft grape pressing, fermentation at a controlled temperature and later maturation in steel basins in contact with ferments. CELLARING POTENTIAL: 2-3 years from production. COLOUR: Amber yellow with light copper tints. NOSE: Fine and elegant with a pungent bouquets with floral, very persistent notes. FLAVOUR: Evident sensations of white fruit on the palate giving wine freshness and softness. PAIRINGS: Pairs will with soups and egg and fish dishes. SERVING TEMPERATURE: Approx. 10 -12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pure Prosecco-Brut. TERRAIN: silt-clay, limestone soil rich with microelements. CULTIVATION: Guyot, with a density of 4.000Plants/hectare. HARVEST PERIOD: Second half of September. VINIFICATION: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 15°C to obtain a clean base wine. Second fermentation according to the Charmat method for 20 days at a controlled temperature of around 14°C. CELLARING POTENTIAL: 1-2 years from production; optimum maturity 1 year. COLOUR: Straw yellow with greenisch reflectionss. BOUQUET: Winey, fruity, hints of apple, floral, wisteria and crusty bread. FLAVOUR: vibrant, pleasant with a balanced taste between acidity and sugars and fruity aftertaste. PAIRINGS: This wine is ideal as an aperitif, with seafood starters, light risottos, excellent as a dessert wine. SERVING TEMPERATURE: Approx. 7 – 8° C. PACKAGING: 0,75 l bottle packed in a box of 6.
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