• PINOT NERO

    • Located in the town of Narni at an altitude of 180 meters above sea level, Exposure North East South West. The grapes are harvested by hand in small boxes 10 kg and immediately transported to the cellar and work, the fermentation takes place in steel for the first 7 days and then ends in barrels. The malolactic is carried out in barrel spring next, after which it has further refinement in wood on the lees for 16 months. After bottling, this wine faces a period of aging in bottle for 8 months.
    • Grapes
      Pinot nero 100%
      Vineyard altitude
      180 meters s.l.m.
      Esposure
      Nord-est Sud-ovest
      Density
      5.400 per Ha
      Training system
      Guyot
      Production per hectare
      60 quintals
      Harvest
      first ten days of September
      Soil
      medium clayey rich mixture skeleton
      alcoholic fermentation
      initially stainless steel subsequently in barriques
      malolactic fermentation
      entirely in barriques
      Aging
      in French oak barrels, capacity 225 liters, 16 months, 8 months in glass
      Alcohol content
      14.00%
      Colour
      Bright garnet red
      Nose
      To the nose is spicy with delicate aromas of cinnamon, vanilla and red fruit.
      Taste
      In the mouth it is soft with a good acid plug, the tannins are silky and very vivid, that suggests potential good evolution bottle.

    • 2016 | YEARBOOK OF THE BEST ITALIAN WINES 2016, LUCA MARONI

      Pinot Nero is listed as Best wine by the producer La Madeleine in the yearbook of the best Italian wines 2016 curated by Luca Maroni.

  • NARNOT

    • Agrarian in company, we have identified and selected a area of about 4 hectares, which has the characteristics ideal for the production of a great Cabernet Franc. Good practices in the vineyard, including thinning clusters, are all aimed at obtaining production between 700 and 900 grams of grapes per plant. The grapes are selected individually before start the winemaking that provides a whopping 15% and a long period of maceration.
    • Grapes
      Cabernet Franc 100%
      Vineyard altitude
      160 meters s.l.m
      Density
      5.400 per Ha
      Training system
      Guyot
      Production per hectare
      43 quintals
      Harvest
      mid-September
      Vinification
      maceration on the skins for 15 days with several punching down, drain 15%.
      Aging
      in French oak barrels, capacity 225 liters, 18 months, 12 months Glass.
      Alcohol content
      14.00%
      Colour
      Intense red coloured.
      Nose
      Complex.
      Taste
      Enveloping with tannins but graceful.

    • 2016 | 5 GRAPPOLI BIBENDA NARNOT 2012

      Our NarnOt 2012 is awarded the 5 Grappoli of the Bibenda 2016 Guide.

  • SFIDE

    • rigorous winemaking, grape selection and harvest manual harvesting of the grapes in boxes of 5 kg, Treatment according to the Wine Research Team Protocol (WRT) and using the yeast selected by the WRT team. Vinification at a controlled temperature reduction.
    • Grapes
      Cabernet Franc 100%
      Vineyard altitude
      160 metri s.l.m.
      Densityi
      5,400 per Ha
      Training system
      Guyot
      Production per hectare
      60 quintals
      Harvest
      mid-September
      Fermentation
      stainless steel.
      Ageing
      6 months in steel tanks and aging in French oak barrels (225 l), for 10-14 months
      Colour
      Deep red with notable purple reflections.
      Nose
      Great hints of ripe red fruit, amplitude and grits olfactory persistence.
      Taste
      great structure and softness, the tannins are ripe and silky

  • NEROSE

    • The grapes are harvested in small boxes of 10 kg each and immediately cold-fermented. Let macerate in the press for 12 hours in order to obtain the color to onion skin. The wine that we get is started for sparkling wine in the traditional way, rifermentando bottled.
    • Grapes
      Pinot neto 100%
      Vineyard altitude
      200 m.l.m
      Esposure
      Nord-Est
      Density
      5,400 per Ha
      Training system
      Guyot
      Production per hectare
      80 quintals
      Harvest
      mid-August
      Fermentation
      stainless steel
      Ageing in the bottle
      minimum 18 months
      Colour
      The colour is called onion skin
      Nose
      The perlage is fine and very persistent, in great balance with hints of bread crust and outsourced.
      Taste
      The taste is full, the foam in the mouth is creamy, has a great flavor with a smooth and silky finish.

    • 2017 | CORONA VINI BUONI D’ITALIA

      Nerosé, vintage 2012, wins the Corona Vini Buoni d’Italia 2017 in the “Perlage Italia Metodo Classico” section.