TYPE OF WINE: young white
THE GRAPES: 40% Grechetto, 30% Procanico, 20% Vermentino, 10% Sauvignon
VINIFICATION: in stainless steel vats, at low temperature
ALCOHOLIC CONTENT: 13 % by vol.
TOTAL ACIDITY: 5,8 ‰
COLOUR: light straw yellow
BOUQUET: fresh, delicate, and flavoury
TASTE: dry and fruity, with a light aftertaste of bitter almond.
COMBINATIONS: excellent as an aperitif, it goes well with light hors-d’oeuvres, most first courses, crustacea and fish.
CONSUMPTION: best when fresh, within 2 years
POURING TEMPERATURE: 10°-12° C
FORMAT: 750 ml
TYPE OF WINE: young white
THE GRAPES: 40% Grechetto, 30% Procanico, 20% Drupeggio & Malvasia, 10% Vermentino
VINIFICATION: in stainless steel vats, stopped by cooling to obtain a residual sugar of 11 gr/l
ALCOHOLIC CONTENT: 13 % by vol.
TOTAL ACIDITY: 5,6 ‰
COLOUR: light straw yellow
BOUQUET: refined, elegant and harmonious
TASTE: delicately medium sweet and fragrant
COMBINATIONS: excellent as an aperitif, it goes well with light hors-d’oeuvres, omelettes with vegetables, crustacea and fish.
CONSUMPTION: best when fresh, within 2 years
POURING TEMPERATURE: 10°-12° C
FORMAT: 750 ml
TYPE OF WINE: structured white wine
THE GRAPES: 100% Grechetto G5
VINIFICATION: the fermentation develops spontaneously in stainless steel vats, with no yeasts added, at controlled temperature
ALCOHOLIC CONTENT: 14 % by vol.
TOTAL ACIDITY: 5,8 ‰
COLOUR: straw yellow with golden reflections
BOUQUET: fragrant, intense , with remarkable delicacy and notes of citrus fragrant, intense , with remarkable delicacy and notes of citrus
TASTE: mineral, with good structure and pleasantly fresh
COMBINATIONS: excellent with seafood appetisers, soups, first courses and soft cheese
CONSUMPTION: evolves optimally for 2-3 years
POURING TEMPERATURE: 10°-12° C
FORMAT: 750 ml
TYPE OF WINE: structured white wine , fermented in Allier barrels
THE GRAPES: Grechetto 80%, Sauvignon 20%
VINIFICATION: in steel, then in bottles
ALCOHOLIC CONTENT: 14 % by vol.
TOTAL ACIDITY: 6,2 ‰
COLOUR: straw yellow
BOUQUET: ample, delicate ripe fruits with a slightly spicy scent
TASTE: elegant, harmonious, fruity, balanced with an intense and complex aftertaste
COMBINATIONS: light hors-d’oeuvres, first courses, crustacea and fish
CONSUMPTION: if stored properly, can age well
POURING TEMPERATURE: 12° C
FORMAT: 750 ml
TYPE OF WINE: mineral white wine
THE GRAPES: 100% Vermentino VCR1
VINIFICATION: the fermentation develops spontaneously in stainless steel vats, with natural yeasts , at controlled temperature
ALCOHOLIC CONTENT: 13 % by vol.
TOTAL ACIDITY: 6,35 ‰
COLOUR: straw yellow
BOUQUET: fragrant, intense , with a remarkable minerality and notes of green fruits
TASTE: mineral, with good structure and pleasantly fresh and hints of clay
COMBINATIONS: excellent with seafood appetisers, white meats, soups, first courses and soft cheese
CONSUMPTION: evolves optimally for 2-3 years
POURING TEMPERATURE: 10° - 12° C
FORMAT: 750 ml
TYPE OF WINE: fruity red wine with an elegant tannin for medium to long aging
THE GRAPES: Ciliegiolo 100%
VINIFICATION: the fermentation develops spontaneously in stainless steel vats, with no yeasts added, the maceration on the skins lasted about 14 days.
REFINING: in underground cellars at a controlled temperature, in stainless steel vats at first and lastly in bottle for 2 months.
ALCOHOLIC CONTENT: 14 % by vol.
TOTAL ACIDITY: 6 ‰
COLOUR: ruby red
BOUQUET: intense, pleasant and fruity characterized by a strong cherry scent and a fragrant bouquet of red fruit.
TASTE: round, rich and soft
COMBINATIONS: it goes very well with cold cuts, first courses with meat sauces and roasted white meat dishes
CONSUMPTION: at its best after 5/6 months refining in bottle
POURING TEMPERATURE: 18° C
FORMAT: 750 ml
TYPE OF WINE: structured red wine for medium to long ageing
THE GRAPES: Sangiovese 100%
VINIFICATION: fermentation in stainless steel vats The maceration on the skins lasted about 12 days.
REFINING: in underground cellars, first in stainless steel vats, then in American oak barrels for 6 months, lastly in bottle.
ALCOHOLIC CONTENT: 14 % by vol.
TOTAL ACIDITY: 5,80 ‰
COLOUR: deep ruby red
BOUQUET: intense, complex, reminding underwood.
TASTE: spicy, rich and full body
COMBINATIONS: strong and savoury dishes such as roasts and game, red meat and hard cheeses
CONSUMPTION: best from its second year
POURING TEMPERATURE: 18° C
FORMAT: 750 ml
TYPE OF WINE: robust red wine for long aging
THE GRAPES: 70% Sangiovese, 20% Montepulciano, 10% Canaiolo
VINIFICATION: fermentation in stainless steel. The maceration on the skins lasted about 15 days
REFINING: it takes place in underground cellars, first in stainless steel vats, then in Never and Vosges barrels for 8 months and finally in bottle
ALCOHOLIC CONTENT: 14 % by vol.
TOTAL ACIDITY: 5,50 ‰
COLOUR: deep ruby red with reflections of garnet
BOUQUET: ample and persistent
TASTE: generous, rich and full body
COMBINATIONS: best with strong and savoury dishes like roasts and game, red meat, hard solid cheese
CONSUMPTION: at its best during its second year. If stored properly, it can be aged at length
POURING TEMPERATURE: 18° C
FORMAT: 750 ml
TYPE OF WINE: smooth red for medium ageing
THE GRAPES: 50% Sangiovese 50% Montepulciano
VINIFICATION: in stainless steel vats, the maceration on the skins lasted 14 days
REFINING: in underground cellars at a controlled temperature, in stainless steel vats at first, lastly in bottle for 3 months
ALCOHOLIC CONTENT: 14 % vol.
TOTAL ACIDITY: 5,80 ‰
RESIDUAL SUGAR: 7 gr/l
COLOUR: deep ruby red
BOUQUET: with hints of ripe undergrowth fruits
TASTE: smooth, harmonious, right body
COMBINATIONS: easily goes with various dishes ; best with roasts, game, cold cuts and seasoned cheese
CONSUMPTION: immediate drinking, although it keeps well for about two years
POURING TEMPERATURE: 16 - 18° C
FORMAT: 750 ml
TYPE OF WINE: long aging red wine of great polyphenolic richness
THE GRAPES: 50% Sangiovese, 40% Ciliegiolo, 10% Canaiolo
VINIFICATION: fermentation in stainless steel. The maceration on the skins lasted 14 days
REFINING: in stainless steel vats kept in a under-ground cave for 9 months, then in bottle for 6 months. It underwent a very light filtration
ALCOHOLIC CONTENT: 14,5 % vol.
TOTAL ACIDITY: 5,80 ‰
COLOUR: deep ruby red with reflections of violet
BOUQUET: ample and persistent reminding cherries and underwoods
TASTE: of great complexity, suitably tannic
COMBINATIONS: feathered game, red meat and seasoned cheese
CONSUMPTION: at its best starting from its second year. If stored properly, it can be aged at length
POURING TEMPERATURE: 18° C
FORMAT: 750 ml
TYPE OF WINE: dessert wine
THE GRAPES: 40% Malvasia, 35% Grechetto, 25% Procanico e Sauvignon
DRYING: the grapes harvested late in the year,have undergone a 60 day drying period on grates placed in airy positions and at a temperature of 20 degrees
REFINING: in steinless steel, finally in bottles for 6 months, stored at controller temperature before shipping
ALCOHOLIC CONTENT: 13,5 % vol.
TOTAL ACIDITY: 5,40 ‰
RESIDUAL SUGAR: 55 gr/l
COLOUR: vivid straw yellow turning to gold and amber with ageing
BOUQUET: elegant delicate with a subtle hint of almond and vanilla
TASTE: reminding mature fruit, sweet, rich , velvety and lively at the same time
COMBINATIONS: it can de drunk alone; best with strong cheese and tarts
CONSUMPTION: at its best starting from its second year. If stored properly it ages well
POURING TEMPERATURE: 10 - 12° C
FORMAT: 375 ml
TYPE OF OLIVES: 50% Moraiolo , 25% Leccino, 20% Frantoio, 5% Tondino
HEIGHT: 300 mt asl
HARVEST PERIOD:
second week of October
HARVEST METHOD: manual combing
EXTRACTION METHOD: natural cold dripping (25-30°C) within six hours of picking
COLOUR: green with golden reflections
BOUQUET: wholly of green olives
TASTE: fruity, intense, bitter and sharp with a hint of artichoke
ACIDITY: expressed in oleic acid 0.20%
COMBINATIONS: naturally, on vegetable soups, red meat, game, wild mushrooms and brochette