OUR WINES
PRIMITIVO ROSSO
Indicazione Geografica Protetta Puglia
GRAPE VARIETY - Primitivo 100%
GROUND - Of middle mixture and of complet chemisty composition
ALTIMETRY - From 100 to 200 metres above sea-level, level prevailing
VINEYARDS - Bred to supported wallbars and spurred cord with density from 4500 to 5000 stumps that produce 150 Ql/Ha
WINEMAKING - On red with dregs of pressed grapes steeping for 70/74 hours
RIPENING - In steel for about 3 months, then in the bottle for at least one month
THINNER MAKING - On average 90 days in the bottle
TASTING
COLOUR- intense red ruby
SMELL - wine bouquet with intense underbrush and ripe aromas
FLAVOUR - dry, with full and harmonious corps, tannic and persistent
ALCOHOLIC DEGREE - 13,00 % in vol.
NOTES
Wine obtained with traditional fermentation and ageing into the oak barrels balanced. It goes well with roasts and game, spit- roasted meats and cheese. Pour preferably to room temperature taken the bottle top off early.
NEGROAMARO ROSSO
Indicazione Geografica Protetta Puglia
GRAPE VARIETY - Negroamaro Grapes 100%
GROUND - Calcareous mixed red ground
ALTITUDE - From 100 to 250 meters above sea level,
in a hilly area
VINEYARDS - Grown in espalier with spurred cordon with a density of 4,500 vines for hectare
WINEMAKING - In red with maceration of the marcs for 10 days with delestage at break of the cap and pumping over at controlled temperature
RIPENING - On average 90 days in bottle
TASTING
COLOUR - Intense ruby red with violet reflections
SMELL - Characteristics of a young, fruity wine, with vinous and pleasant hints
TASTE - Dry, full, soft and persistent with the right tannin
ALCOHOL CONTENT - 12,50 % vol.
NOTES
Wine obtained from Negroamaro grapes harvested by hand and fermented in stainless steel macerators at a controlled temperature and with the help of selected yeasts. Ruby red color with violet reflections, it expresses in its aromas all the characteristics of a young, fruity wine, with vinous and pleasant hints. Balanced and harmonious to the taste, due to its intensity it is a valuable wine for the whole meal, especially with cured meats, roasted or stewed white and red meats, slightly spicy cheeses.
SUSUMANIELLO ROSSO
Indicazione Geografica Protetta Puglia
GRAPE VARIETY - Susumaniello 100%
GROUND - Of medium texture and complete chemical composition
ALTIMETRY - From 200 to 300 meters above sea level, in a hilly area
VINEYARDS - Bred to supported wallbars and spurred cord with density from 4500 to 5000 stumps that produce 150 Ql/Ha
WINEMAKING - Maceration for 12/15 days with repeated daily assembly and subsequent soft pressing of the marc. Fermentation at a controlled temperature of 25 ° C
RIPENING - 6 months in steel tanks
TASTING
COLOUR - ruby red with violet reflections
SMELL - expresses in its aromas all the characteristics of a young, fruity wine, with vinous and pleasant hints
TASTE - warm and soft. It expresses a good freshness and a typical tannicity of susumaniello which is completed with a light sapidity. Balanced and intense. Persistent and fine.
ALCOHOLIC DEGREE - 13,00 % in vol.
NOTES
It goes particularly well with red meats, cheeses, savory dishes, served at 18°C.
NEGROAMARO ROSATO
Indicazione Geografica Protetta Puglia
VINE - Negroamaro 100%
VINEYARDS - Espalier (4500 - 5000) strains for Ha
HARVEST - First decade of September
WINEMAKING - Short maceration for 10 to 12 h in order to extract the right tonic and aromatic substances typical of the grape. The must is fermented at low temperature in stainless steel containers.
RIPENING - Stainless about 3 months, then in bottle at least 1 month
TASTING
COLOUR - Pink almost cherry clear.
SMELL - Intense bouquet with floral aromas that embrace the fruit, with the strawberry and cherry. olfactory impact is varied and tenacious.
TASTE - The good alcohol is gone along with the softness and the lively freshness taste is intense with elegant persistence.
ALCOHOL CONTENT - 12,50 % vol.
NOTES
Ideal with young cheeses, fish soups and stews, baked fish or baked.
TEMPERATURE - 12 ° C
FALANGHINA BIANCO
Indicazione Geografica Protetta Puglia
VARIETY - Falanghina Grapes 100%
GROUND - Medium-textured with a tendency to stony
ALTIMETRY - From 100 to 250 meters above sea level, in a hilly area
VINEYARDS - Grown in espalier with spurred cordon with a density of 4,500 vines for hectare
RIPENING - On average 30 days in bottle
AGING - About 90 days in the bottle
TASTING
COLOUR - Greenish or light straw yellow color
SMELL - Floral scents, aromatic herbs and yellow pulp fruit
TASTE - Aromatic, structured, dry and dry wine
ALCOHOLIC DEGREE - 12,00 % in vol.
NOTES
Wine obtained from grapes harvested, selected and vinified with the most rational wine making techniques. White wine of straw color, with a dry, fresh and harmonious flavor. It gives its best in the first year of production. It prefers appetizers, fish and refined cuisine. It should be uncorked at the moment of tasting and served cool at 8 ° - 10 ° C.
PINOT GRIGIO
Indicazione Geografica Protetta Friuli
GRAPE VARIETY - Pinot Grigio 100%
HARVEST - Between the third and fourth week of August
VINIFICATION - The harvest takes place in the first ten days in September. Before soft pressing, the berries undergo a cryomaceration for 24-48 hours, followed by fermentation at controlled temperature and aging of the wine on the lees
ORGANOLEPTIC CHARACTERISTICS
The colour is yellow straw yellow with amber hues and coppery reflections. The nose is elegant and delicat
e, from the bouquet of scents emerges spring fruit and flowers White. In the mouth it is savory and fresh, a warm wine with a non-aromatic structure.
Too accentuated, it has a harmonious finish.
PAIRINGS - Marry appetizers that are not too tasty and With vegetable bases, it accompanies white meats and delicate fish
SERVING CAPACITY - 10-12°C
PROSECCO SPUMANTE DOC EXTRA DRY
Denominazione di Origine Controllata
TYPE - Extra dry sparkling wine
GRAPES - Glera 100%
AREAS OF ORIGIN OF THE GRAPES - Grapes cultivated in the Vicenza area
TYPE OF SOIL - Medium texture, clay.
ALTITUDE - 200 / 400m. asl
CLIMATE - Temperate climate, with significant temperature variations and rainfall evenly distributed throughout the vegetative-productive period.
TRAINING SYSTEMS - Double Guyot
YIELD - Average of 150 quintals/ha
HARVEST PERIOD - First ten days of September.
VINIFICATION - The grapes, harvested by hand, are subjected to soft pressing and subsequent cold settling. The must thus obtained is transferred to steel tanks where, at a controlled temperature of 16-18°C and with the aid of highly selected yeasts, it completes fermentation in 10 days.
SECOND FERMENTATION - The "base" wine is placed in an autoclave for the spumante process where it ferments for 18-20 days, with the aid of active yeasts, at a controlled temperature of 14-16°C. Once the desired overpressure (about 5.5 bar) is reached, the mass is cooled to 4°C to stop fermentation and promote tartaric stabilization. Then it is kept at a controlled temperature for at least 60 days, in order to promote natural aging in contact with the yeasts. At the end, it is filtered and bottled isobarically.
AVERAGE ANALYTICAL DATA - Alcohol 11.5% vol. | Sugars 13 g/l | Acidity 6.2 g/l | Pressure 5.5 bar
COLOR - Pale straw yellow with a fine and persistent perlage.
AROMA - Distinctly floral, reminiscent of acacia and narcissus flowers, combined with hints of pear
TASTE - Soft, full and elegant, with a stimulating freshness that enhances the rich aromatic range
PAIRINGS - A very versatile wine, particularly appreciated as an aperitif. Excellent with risottos and soups, it is enhanced with fish, especially with seafood and shellfish
