Sangiovese
Italy
13%
18 °C
Second half of September
Fermentation in stainless steel tanks at controlled temperature. Maceration on the skin for 10 days. Malolactic fermentation in stainless steel tanks.
Intense ruby red
Complex aromatic profile, with notes of berries. the round and harmonious perfume provides a delightful tasting. Acidity and softness are the first impression of taste. good balance and persistence in the mouth.
Pairs well with all types meat, fish, chicken and pasta..
Sauvignon, Chardonnay
Italy
13%
10 - 12 °C
First half of September
The grapes are soft pressed and the must obtained ferments for 15/20 days at a controlled temperature, 15-20°, in stainless steel tanks. The wine then is stored at 18/20°, in stainless steel tanks until the bottling time.
Straw yellow
Bouquet of small berries, blackberry and plum blossom with delicate floral (pink) and vegetable notes (tea leaf), embellished with liquorice, graphite and wild memories. On the palate - impressive, elegant, austere taste, supported by polished tannins and a vibrant mineral-acid vein.
Ideal as an aperitif and with any fish courses.
Syrah, Vermentino
Tuscan Coast, Italy
12.5%
10 - 12 °C
The grapes are soft pressed and the must obtained ferments for 15/20 days at a controlled temperature, 15-20° in stainless steel tanks. The wine then is stored at 18/20°, in stainless steel tanks until the bottling time.
Soft pink
Delicate, elegant notes of citrus and white flowers Palate: delicate structure, refined, peaks of minerals and a rich finish.
Ideal as an aperitif and with any fish courses
Sangiovese 90%, Cabernet Sauvignon 5%, Merlot 5%.
Tuscany, Italy
13%
16 - 18 °C
Hand selection between the second half of September and the first half of October
Gentle pressing of the grapes; fermentation in stainless steel vats at a controlled temperature with alternating low (16 ° c) and medium (24 ° c) temperatures for 10 days, with macro-oxygenation.
In stainless steel vats for 6 months
Intense ruby red with violet reflections
Warm berries jam and tuna notes. On the palate: the rich lands of Cerreto and Montalbano give this sapid and decisive structure; wine rich in personality, wide and balanced in the mouth
Homemade cured meats and cheese, first courses, tasty soups, roast meat. It is recommended to combine with colonnade bacon and porchetta.
Aglianico, Cabernet Sauvignon, Montepulciano d'Abruzzo, Sangiovese
Campania, Italy
15%
18°C
End of October
Gentle pressing of the grapes, maceration from 10 -15 days. Fermentation in stainless steel vats at controlled temperature. Malolactic fermentation in stainless steel vats.
French oak barriques for 6 months
Deep purple red with ruby reflections
Bouquet of small berries, blackberry and plum blossom with delicate floral (pink) and vegetable notes (tea leaf), embellished with liquorice, graphite and wild memories.
Serve with roasts and meat sauce, braised, feathered and furred game and strong cheeses.
Nero d’Avola 100%
Sicily, Italy
13.5%
18 °C
Between the end of August and the first half of September
Gentle pressing of the grapes; Fermentation in stainless steel vats at controlled temperature (20°c). Maceration on the skin for 10 days.
In stainless steel vats for 6 months
Intense ruby red
Rich with hints of ripe red fruit, good structure with soft and silky tannins
Delicious with pasta and rice dishes, grilled meat and medium ripened cheeses.
Sangiovese 100%
Tuscany, Italy
13.5%
18 °C
Manual in the second half of September
Gentle pressing of the grapes; Fermentation in stainless steel vats at controlled temperature of 20°c for 7-8 days of maceration. It usually remains in stainless steel for about 4 months and is subject to periodic “battonnage”
In stainless steel vats for 6 months
Bright ruby red with violet reflections
Very intense aroma of fresh fruit and primary fermentation aromas Palate: sweet mouth in mouth, elegant tannins, easy to interpret wine, young and lush
All-meal wine, to be combined with first dry dishes and tuscan soups, white and red meats, cold cuts; excellent with pecorino cheese.
50% Negroamaro - 50% Primitivo
Puglia, Italy
17%
16-18°C
Beginning of October
The grapes are vinified with the drying technique that produces a denser must, inside which the aromatic substances reach very high concentrations. The color becomes darker, impenetrable to the eye: the scent is what guides the discovery of the characteristics of the must, so full and harmonious to suggest all the potentialsof the wine to come.
In stainless steel vats
Intense purple colour with garnet
Full and fragrant with typical hints of ripe red fruit and light spicy notes. Acid components in a complex of softness and taste balance.
Excellent with elaborate pasta dishes, grilled red meats and mature cheese.
Cabernet Sauvignon 60% – Merlot 30% – Syrah 10%.
Tuscany, Italy
14.5%
18°C
Hand selection between the second half of september and the first half of october with a deep selection of the grapes in the vineyard
Gentle pressing of the grapes. Fermentation in stainless steel vats at controlled temperature between 23 and 25°c. The three grape varieties are vinified separately. Maceration on the skin for 10 days.
New french oak barriques for 24 months
Intense ruby red
A bouquet of great complexity characterized by clearly fruity notes well married to balsamic notes of great finesse and wood. Palate: wine of great character and texture that gives volume and persistence to taste. Tannins soft and well balanced with acid components in a complex of softness and taste balance
Seasoned cheese, game roasts and red meat.
Cabernet Sauvignon 40%, Merlot 40%, Petit Verdot 20%
Bolgheri, Italy
14%
16- 18°C
Hand selection between the second half of September and the first half of October.
Gentle pressing of the grapes; the only flower wine is subjected to fermentation in stainless steel tanks at controlled temperature (28°c) with macro-oxygenation and 20 days stay on the skin.
In tonneaux for 12 months.
Deep ruby red with light grenade reflections.
Very fragile, persistent and complex aromas, obtained from the melting of ripe fruits and sweet spices, with menthol and eucalyptus notes. Palate: the strong personality of this wine is on the palate with a powerful, sapid and rich polyphenol structure, with a unique harmony of its kind.
Roast beef, red meat, game, fermented cheese. It is recommended to combine with tuscan sausages, pork sausage and classic florentine steak.