NAME:

AMARONE DELLA VALPOLICELLA DOCG

ALCOHOLIC STRENGTH:

16% VOL

SUGARS:

4.5 G / L

TOTAL ACIDITY:

5.6 G / L

PRODUCTION AREA:

BEST GRAPES OF VINEYARDS IN THE DOCG AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA, 30% RONDINELLA.

PRODUCTION PER HECTARE:

6 T.

HARVEST:

FIRST DECADE OF OCTOBER.

ALCOHOLIC STRENGTH:

16.5% VOL

SUGARS:

4.5 G / L

TOTAL ACIDITY:

5.3 G / L

PRODUCTION AREA:

BEST GRAPES OF VINEYARDS IN THE DOCG AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA, 30% RONDINELLA.

PRODUCTION PER HECTARE:

6 T.

HARVEST:

FIRST DECADE OF OCTOBER.

NAME:

CAMPO GRANDE RIPASSO DELLA VALPOLICELLA DOC

ALCOHOLIC STRENGTH:

14% VOL.

SUGARS:

3.2 G / L

TOTAL ACIDITY:

5.5 G / L

PRODUCTION AREA:

VINEYARDS IN THE DOC AREA IN CAMPIANO, MUNICIPALITY OF CAZZANO DI TRAMIGNA

TYPE OF GRAPES:

70% CORVINA; 30% WASHER

PRODUCTION PER HECTARE:

ABOUT 9 T.

HARVEST:

HALF OCTOBER.

Grapes: 85% Sangiovese, 10% Canaiolo and 5% Mammolo. After the destemming and a soft pressing, the grapes are fermented for about 10/12 days in stainless steel vats: During the whole fermentation period the wine is immediately separated from the skins (racking) and placed in another vat for fermentation malolactic. Towards January it is placed in French oak barrels, where it remains for 12 months. After a light filtration it is put in the bottle to refine for about three months.

Grapes: 80% Sangiovese, 20% Canaiolo, carefully selected in the vineyard during the harvest. After harvesting, the grapes are de-stemmed and fermented in special stainless steel vats. The fermentation is at controlled temperature, at the due densities the reassembly is replaced by delestage, in the period between January and February the wine is aged in small French oak barrels, where it remains for 24 months. After a few months of aging, the Chianti Riserva is ready to be tasted.

NAME:

FOSCARIN SLAVINUS SOAVE SUPERIORE DOCG CLASSICO

ALCOHOLIC STRENGTH:

13.5% VOL

SUGARS:

4.6 G / L

TOTAL ACIDITY:

5.9 G / L

PRODUCTION AREA:

VINEYARDS IN THE CLASSIC AREA OF MONTE FOSCARINO

TYPE OF GRAPES:

100% GARGANEGA.

PRODUCTION PER HECTARE:

7 T.

Brunello di Montalcino is certainly one of the best known and appreciated wines in the world. It is a long-aging red with extraordinary elegance and concentration. It has ample and ethereal aromas with notes of berries, black cherry and vanilla. Tasting notes: Intense ruby ​​red, tending to garnet. Aroma of considerable complexity and intensity with hints of cherry, raspberry, licorice, and balsamic notes. Full-bodied, with balanced tannins and lively acidity, with a long finish of ripe fruit and spices. Pairings: Ideal with long-aged cheeses, red meat, both grilled and stewed, game, wild boar, and spicy beef and pork dishes. It is also appreciated alone as a meditation wine. Serve at 18 ° / 20 °. 0,75 Lt

NAME:

CASETTE FOSCARIN SOAVE DOC CLASSICO

ALCOHOLIC STRENGTH:

13% VOL

SUGARS:

3.5 G / L

TOTAL ACIDITY:

6 G / L

PRODUCTION AREA:

MONTE FOSCARINO LOCATION CASETTE

THE VINEYARDS ARE LOCATED ON MOUNT FOSCARINO IN CASETTE, IN THE MOST CLASSIC AREA OF SOAVE. THE LANDS ARE CONSTITUTED BY BASALTO OF VOLCANIC ORIGIN. THIS WINE IS A CRUO OBTAINED FROM THE SELECTION OF THE BEST BUNCHES EXPOSED TO THE SUN.

TYPE OF GRAPES:

90% GARGANEGA AND 10% TREBBIANO DI SOAVE.

PRODUCTION PER HECTARE:

8 T.

HARVEST:

HALF OCTOBER

NAME:

MITO SOAVE DOC

ALCOHOLIC STRENGTH:

12% VOL

SUGARS:

2.2 G / L

TOTAL ACIDITY:

5.4 G / L

PRODUCTION AREA:

VINEYARDS IN THE DOC AREA OF SOAVE, FROM FLAT AND DEEP LANDS SUITABLE FOR GIVING FRESH WINES

TYPE OF GRAPES:

100% GARGANEGA

PRODUCTION PER HECTARE:

110 QLI GRAPES

HARVEST:

END SEPTEMBER; MANUAL COLLECTION

Sangiovese grapes. The remaining grapes are left on the rows for another 10/15 days, depending on the conditions ... after destemming and crushing, they are left to ferment in small vats. "4 hours after the pressing the bleeding is carried out equal to 20% of the mass, inside the vat. The fermentation lasts on average 12/15 days, but the grapes remain to macerate for another 10 days. The wine is put in barrels for 225 liters of French oak where it stays for about 18 months plus 6 in the bottle.

The Prosecco DOC Treviso Extra Dry Cialt of the Torre Zecchei Winery is produced with the Charmat method, that is, a method that allows you to respect and enhance the fruit of origin from which the wine comes to life.

The characteristics of the Prosecco DOC Treviso Cialt

The flavor of this Extra Dry Cialt prosecco is velvety. At sight it has a straw yellow color with golden reflections. On the nose it expresses a well fruity perfume.

It is particularly suitable for aperitifs. To be served in flutes at a temperature of 8-10 ° C, uncork gently with no spillage of the wine and keep cool in a bucket with ice and water.

Excellent with White Meat, Oysters, Smoked Fish Appetizers, Hot Fish Appetizers, Appetizers, Steamed Fish Appetizers, Sushi-sashimi, Seafood Risotto

Using 70% Sangiovese di Toscana grapes and 30% Cabernet and Merlot grapes. It is a wine with good structure and concentration, with fruity, fresh and dry flavors. Aging takes place in stainless steel barrels. However, it remains an ideal high quality wine for every occasion and with every dish.

We recommend serving at a temperature of 18 ° C.

NAME:

ROSSO GIUNONE CABERNET SAUVIGNON IGT VENETO

ALCOHOLIC STRENGTH:

13.5% VOL.

SUGARS:

3.5 G / L

TOTAL ACIDITY:

5 G / L

PRODUCTION AREA:

VINEYARDS IN THE MONTE GAZZO LOCATION IN THE MUNICIPALITY OF CALDIERO

TYPE OF GRAPES:

80% CABERNET SAUVIGNON, 20% MERLOT

PRODUCTION PER HECTARE:

10 T.

BACKGROUND

This wine takes its name from the ancient city of "Satricum".

The oldest traces of huts date back to the 9th century BC. and they were organized in the form of a village with a place of worship in the center.

This settlement, located on the hill next to the Astura river, would later become the Acropolis of the city, a place where the temple of the divinity Mater Matuta would have seen its location, the remains of which are still visible today, near the current Borgo Le Ferriere (LT).

BACKGROUND

Shiraz (or Syrah) is a vine of oriental origin, which comes from ancient Persia.

It has established itself in France mainly in the Rhone Valley, where it contributes, together with other vines, to the production of famous wines such as the Hermitage and Châteauneuf-du Pape.

Since the beginning of the last century, this grape variety has spread to parts of Australia, such as the Hunter River Valley near Sidney.

Thanks to the "Casale del Giglio" project, it was first introduced in the province of Latina in 1985.

NAME:

SOAVE BRUT SPARKLING WINE

ALCOHOLIC STRENGTH:

12% VOL.

SUGARS:

8 G / L

TOTAL ACIDITY:

5.5 G / L

PRODUCTION AREA:

VINEYARDS IN THE DOC AREA OF SOAVE

TYPE OF GRAPES:

100% GARGANEGA

PRODUCTION PER HECTARE:

ABOUT 11 T.

NAME:

MONTETONDO SOAVE DOC CLASSICO

ALCOHOLIC STRENGTH:

12.5% VOL

SUGARS:

2.1 G / L

TOTAL ACIDITY:

5.7 G / L

PRODUCTION AREA:

VINEYARDS LOCATED IN THE CLASSIC AREA OF SOAVE WHERE THE LANDS VARY FROM VOLCANICS TO MEDIUM DEEP LIMESTONE SUITABLE FOR GIVING STRUCTURED AND MINERAL WINES.