On the hills that dominate the Gambellara basin. The terrain, marked by slight acidity, a sandy texture and a rich content of minerals, originated over the course of centuries through...
VINIFICATION AND AGEINGVinified by traditional methods in order to emphasize its attractive fruitiness, it is then re-fermented to obtain a fragrant, lightly fizzy style. COLOURIntense ruby-red with violet reflections. BOUQUETIntensely...
Vinification and ageingThe grapes, picked at just the right stage of ripeness, are crushed gently and the resulting juice is then fermented on the skins for 8 - 10 days...
Vinification and ageingThe wine is made using the traditional method of fermenting the grapes on their skins, a procedure that takes around 10 days at a temperature of 28 °C....
The Nero d’Avola grapes come from limestone-clayey vineyards (trubi) at an average altitude of 330 metres above sea level. The must ferments together with the skins in steel at a...
The Moscato d’Asti juice coming from some of the best vineyards in the heart of the DOCG is selected, graded and the highest quality is destined to become Asti. The...
Gentle crushing of the grapes is followed by clarification of the must by refrigeration and by temperature-controlled fermentation for 3/4 days. The must is chilled in order to preserve the...
The grapes are picked by hand and are vinified traditionally, with a delicate maceration on the skins. The wine then matures for eight months in 5 hl. French oak barrels,...