Anna Fendi

Bavero Rosso – Amarone della Valpolicella, Doc Classico

Amarone is one of Italy’s best knows reds. The roman poet Virgil, who came from this area, awarded it second place after the legendary Falerno.

Production is based on a long process whose first phase is the most significant: left to dry in the wel-ventilated wooden boxes or rush matting, pressed in January, macerated for over a month, aged in barrique (Small wooden casks) for a year and in bottles for another year.

Given its distinctive flavor, It goes well with meat dishes, Game and braised sirloin and steak. It’s always good as wine for meditative drinking.

Grape Variety:

60% Corvina, 20% Corvinone, 15% Rondinella, 5% Molinara.

Training system:

Spurred cordon and Verona trellis.

Production area:

Veneto – Valpolicella – Corrubbio (VR).

Soil:

Hills with red clayey soil on limestone stocks.

Altitude:

250 M A.S.L.

Exposure:

South-East.

Yield:

90 Q/HA.

Harvest:

Done manually in wooden cases in October

Vinification:

The production is based on a long process which the first phase is the most significant: drying of the grapes from end september till end of January. In Fruttaio (Large airy room), followed by soft pressing and de-stemming. The maceration lasts approximately 35 days with manual pumping overs followed by fermentation done in barriques at a controlled temperature.

Maturation & Ageing:

12 month in french barriques, other 10-12 months in bottles.

Colour:

Ruby Red.

Nose:

Intense with notes of ripe fruit especially cherry

Palate:

Soft and velvety, fruity, full-bodied with spicy and floral notes.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  16% Vol.

• Total Acidity:

  5 G/L

Bolero – Barolo DOCG

One of the world’s best-known red wines from piedmont.

The legend Is that it was first produced by a woman Juliette Victurine Colbert de mont levrier marchesa Falletti di Barolo together with a french oenologist count Louis Oudart, who also helped The Conte di Cavour. Our “bolero” is made from 100% nebbiolo Vines of the “Cru Scarrone” (Castiglione Falletto), area, and it is macerated in wooden vats from fontainebleau, aged in casks And then refined in bottles.

Its vigour and longevity make it an ideal wine to go with braised, Stewed and boiled red meat dishes. Excellent with roast meat and game.

Grape Variety:

100% Nebbiolo.

Training system:

Guyot.

Production area:

Piedmont – Castiglione Falletto (CN).

Soil:

White calcareous-clayey soil.

Altitude:

300 MASL.

Exposure:

South-East.

Yield:

80 Q/HA.

Harvest:

Done manually in October

Vinification:

Selection of the latest grapes to be harvested when the grapes are ripe and tannins round. Fermentation with maceration done in vats for 15 days, followed immediately by malolactic fermentation

Maturation & Ageing:

The wine is racked partly in 50 HL barrels and partly in old barriques, it will rest for 3 years, 2 in Slavonian oak barrels and 1 year in bottle.

Colour:

Garnet Red, Never too intense.

Nose:

Notes of spices, Violet, Cocoa and truffles

Palate:

Fragrances softened by refinement, full-bodied and imposing finish.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5 G/L

Broccato – Montepulciano d’Abruzzo DOCG

Montepulciano, one of Italy’s most popular red wine grapes , has thrived in Abruzzo since the middle of the 18th century. A plump grape, which gives good yields of easy-drinking wine, it is popular with producers and consumers alike. The variety typically provides deeply colored juice (which varies from ruby to purple depending on vintage and the particular winemaking techniques used) with low acidity and soft, unobtrusive tannins.

Grape Variety:

100% Montepulciano d’Abruzzo DOC.

Training system:

Buttressed cordon espalier.

Production area:

Piomba – Colle Sale.

Soil:

Sand – mud – medium – mix.

Altitude:

150 – 350 M A.S.L.

Exposure:

South-East.

Yield:

90-110 Q/HA.

Harvest:

Last ten days of September and beginning of October.

Vinification:

Fermentation by steeping in grape-skins for 15 days

Maturation & Ageing:

Cold process techniques for 4 months

Colour:

Ruby-red colour with purple highlights.

Nose:

Fruity scent with tones of plum and morel cherries, matures a few months after vintage.

Palate:

Soft, lingering taste.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,4 G/L

Cat’s Walk – Nero d’Avola d’Erice DOC

Nero d’avola is sicily’s best-known autochthonous grape variety -even abroad- and is also sicily’s most widely grown.

Coming from the south-east part of the island, it had no trouble in adapting to an area where the terrain gave a sugar content that was lower than the original, which often exceeded 15%.

This produced a lighter wine wich, especially with the erice doc version, Kept its intense fruity bouquet – ranging from cherries to raspberries, from blackberries to dried prunes – with notes of leather and tobacco. It goes very well with roast meat, sweet and sour rabbit, calf’s head in sauce and mature cheeses.

Grape Variety:

100% Nero d’Avola.

Training system:

Upward vertical trellis.

Production area:

Sicily – north-west part of the island – Erice (TP).

Soil:

Medium texture, calcareous tending to clayey.

Altitude:

250 – 300 M A.S.L.

Exposure:

North-West.

Yield:

100 Q/HA.

Harvest:

Done manually at the end of sept.

Vinification:

Red vinification with traditional punching of the skins. Maceration done at the controlled temperature between 25-28°c

Maturation & Ageing:

In french oak barrels for 8-10 months. ageing: 1 year in bottles

Colour:

Ruby red tending to garnet with the ageing.

Nose:

Intense fruity bouquet with notes of red berries, black currant, blueberries and cherries with spicy notes and hints of vanilla.

Palate:

Full, velvety and persistent, elegantly balanced with fruity and light spicy notes.

Serving Temperature:

15 – 17 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,8 G/L

Gabardine – Castel del Monte Rosso Aglianico

The Aglianico’s grapes, growing in a hilly land in the south of Italy and thank to its fa vora ble weather , gives origin to a red ruby wine with some garnet nuances. Its deepy and elegant smell reminded the wood red fruit such as cherry and black berry enrich with a little spice flavour. Its taste is balance, hot dry and velvet with mat ure tannin and a good alcoholic degree.
Good for dishes such as red meat and game.

Grape Variety:

100% Aglianico.

Training system:

Vertically trellised.

Production area:

Contrade San Domenico e Zagaria – Agro di Andria – Puglia.

Soil:

Hilly calcareous with medium texture.

Altitude:

300 M A.S.L.

Exposure:

North-South.

Yield:

100 Q/HA.

Harvest:

2nd – 3rd week of October.

Vinification:

The grapes, to the right degree of maturity, have been harvested, pressed and scraped, wine making in a steel vat with 10 days of slow soaking on a control degree.

Maturation & Ageing:

Oak barrel for 16-18 months

Colour:

Ruby red with some granet nuances.

Nose:

Wood red fruit such as cherry and black berry enrich with a little spice flavour.

Palate:

Its taste is balance, hot dry and velvet with mature tannin and a good alcoholic degree.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Total Acidity:

  5,47 G/L

Neglige – Brunello di Montalcino DOCG

Of all adjectives used to describe its quality, the most appropriate Is probably majestic! The deep ruby -red colour, the heady fragrance of the bouquet, and the distinctly dry flavor, place It among the aristocracy of wines. Its production follows the rules of ancient tradition. Many rules govern the consortium of producers, and they are checked constantly. Clearly, the amount produced is very limited because the area it comes from is very small.

Excellent as a meditation wine. Being so full-bodied, it’s particularly suitable with grilled meat,game and fermented or hard cheeses.

Grape Variety:

100% Sangiovese known as “Brunello”.

Training system:

Balanced bilateral cordon.

Production area:

Tuscany – Montalcino (SI).

Soil:

Mixed clayey.

Altitude:

250 M A.S.L.

Exposure:

South, South-East.

Yield:

60 Q/HA.

Harvest:

End of September.

Vinification:

Crushing and pressing in pure form, fermentation, maceration of sangiovese – known as “brunello” – with the temperature kept at around 30/35 °c, transfer to slavonian oak barrels.

Maturation & Ageing:

Not less than 3 years in slavonian barrels followed by ageing in the bottle for not less than 12 months

Colour:

Deep ruby red.

Nose:

Balsamic and menthol notes with hints of black cherry, cardamom, anise, sandalwood and sweet tobacco.

Palate:

Ripe, full, with dominant notes of red berries.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,47 G/L

Stiffelius – Chianti Classico DOCG

Italy’s most famous red wine, it is now subject to strict internal regulations that determine, among other things, the quantitative ratios which once mixed together give us the chianti classico. That mixing is necessary as it serves to tone down the excessive sourness of the sangiovese grapes.

It’s well known that a fiorentina t-bone steak is inevitably perfect with a good chianti. It follows that this type of wine is perfect with all meat dishes and fermented and hard cheeses.

Grape Variety:

100% Sangiovese.

Training system:

Spurred cordon, guyot and bush.

Production area:

Tuscany – Gaiole in Chianti (SI).

Soil:

Calcareous, rich in texture.

Altitude:

360-400 M A.S.L.

Exposure:

South-East.

Yield:

50-65 Q/HA.

Harvest:

From middle of september till middle of october.

Vinification:

After de-stemming and soft pressure, the fermentation is done in stainless steel at the controlled temp. (25/28°c) without addition of exogenous yeasts. Maceration on the skins lasts 15-20 days followed by malolactic fermentation in concrete tanks.

Maturation & Ageing:

12 months in slavonian oak barrels of 54 hl

Colour:

Intense ruby red.

Nose:

Marked notes of cherry (typical of the grape) with flower notes and hints of vanilla

Palate:

Velvety turning to enveloping, with thick and round tannins, pleasantly alcoholic. Good structure and excellent balance with a long and wide finish.

Serving Temperature:

15 – 17 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5 G/L

Tweed – Primitivo di Manduria DOC

The name primitivo was given to this wine by a priest from Gioia Del Colle – don francesco indelicati – who noticed that some of the grapes in his vineyard ripened before others and were sweeter. The area of Manduria in this corner of Salento provides an extraordinarily favourable habitat for this vine which produces a wine in its pure form, with a lovely sour cherry bouquet. Ideal for strongly flavoured first courses and traditional dishes from the Puglia region, it’s also suitable with roast meat and mature cheeses.

Grape Variety:

100% Primitivo.

Training system:

Espalier spurred cordon.

Production area:

Apulia – Salento – Manduria (TA).

Soil:

Black soil of medium depth and structure, overlying tuffaceous bedrock.

Altitude:

90 M A.S.L.

Exposure:

South.

Yield:

90 Q/HA.

Harvest:

Manual – end of september.

Vinification:

The grapes, once crushed and de-stemmed, are macerated and fer-mented at 24-27°C for 12-15 days.
Pumping overs, punching down the cap and delestages are performed. Malolactic fermentation is done in stainless steel tanks at 17-19°C

Maturation & Ageing:

30% in wooden barrels for at least 6 months , 70% in steel

Colour:

Ruby red with violet reflexes.

Nose:

Fruity with lightly spiced red berries

Palate:

Dry, harmonious, and fruity, pleasantly tannic with a long aftertaste.

Serving Temperature:

16 – 18 °C.

• Format:

  750ml

• Alcohol:

  14,5% Vol.

• Total Acidity:

  7,1 G/L

Twill – Valpolicella DOC Superiore

This superior red wine comes from the same vines as Amarone wine-Corvina, Rondinella and Molinara- in the region of San Martino Buon Albergo (VR) on the hills overlooking Verona. The rising air currents from garda lake ensure the perfect ripening of the grapes, dryng them and maintaining their bouquet of mature red fruit. It therefore has a fairly soft, smooth tannic taste. It is recommended with white and red meat, game, grilled food and mushrooms.

Grape Variety:

75% Corvina, 20% Rondinella, 5% Molinara.

Training system:

Verona trellis.

Production area:

Veneto – San Martino Buon Albergo, Mezzomonte – Ferrazze (VR).

Soil:

Clayey and calcareous.

Altitude:

350 M A.S.L.

Exposure:

South, South-West.

Yield:

80 Q/HA.

Harvest:

Corvina end of september, Corvinone and Rondinella beginning of october.

Vinification:

After being collected, corvina is left drying for a short period in a dry and well ventilated room in small boxes, whereas corvinone and rondinella are selected and harvested at the beginning of october and immediately pressed and de-stemmed. The maceration lasts 10 days with daily pumping overs. The alcoholic fermentation takes place with skins in steel tanks at a controlled temperature.

Maturation & Ageing:

1 year in tonneaux.

Colour:

Ruby red with bluish reflections.

Nose:

Notes of small berries and blackberry, with delicate hints of wood and sweet oriental spices

Palate:

Tannic with aromas of ripe fruit and spicy and mineral notes.

Serving Temperature:

15 – 17 °C.

• Format:

  750ml.

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,6 G/L

Alamaro – Kerner Alto Adige DOC

This is a recent blend of schiava grossa and riesling renano. The riesling renano, a white wine, was known in roman times and probably comes from the alsace region. The vines grow in an area which is rich in minerals located above the famous abbey of novacella in alto adige, and the experience of local winemakers goes back to the year 1142. This wine is reccomended as an aperitif, slightly cooled, with or without appetizer or alongside herb-scented dishes and light cheeses that are not too sharp.

Grape Variety:

100% Kerner.

Training system:

High cordon (integrated, natural farming).

Production area:

Trentino Alto Adige – Caldaro – Muttergarten and Trifall (BZ).

Soil:

Calcareous with stones.

Altitude:

460 M A.S.L.

Exposure:

South.

Yield:

90 Q/HA.

Harvest:

Done manually towards the middle of october.

Vinification:

Cold maceration on the skins followed by fermentation in stainless steel at the temperature kept below 18°c . The wine then rests on the contactwith the yeasts for 6 months

Maturation & Ageing:

One part ferments and matures in oak barrels of 500 l. Ageing in the bottle: up to 2 years.

Colour:

Straw yellow with the greenish reflections.

Nose:

Fruity, notes especially of apricot, ripe peach with hints of exotic fruits and honey.

Palate:

Full with a lasting mineral aftertaste and a fruity finish

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,5 G/L

Flanella – Pinot Grigio IGP

The pinot grigio vines, whose grapes have a grey tinge come from the burgundy region to the north of lyons, and are derived from the classic pinot nero. Our “Flanella“ is a fresh and elegant wine, coming from a dry area exposed to the wind, located 180 metres above sea level and framed by the alpi friulane. The fertile terrain borders on a “natural protected meadow”. It goes well with seafood appetizers, with cooked appetizers, light first courses, fish and vegetables.

Grape Variety:

100% Pinot Grigio.

Training system:

Spurred cordon and guyot.

Production area:

Friuli Venezia Giulia – “Alti Magredi del Cellina” at San Foca – San Quirino (PN).

Soil:

Made of gravel and stones.

Altitude:

180 M A.S.L.

Exposure:

South.

Yield:

100 Q/HA.

Harvest:

First 15 days of september.

Vinification:

In temperature-controlled steel tanks

Maturation & Ageing:

6 months in stainless steel and 6 months in bottles.

Colour:

Golden yellow with coppery reflections.

Nose:

Notes of crust of warm bread and scents of acacia flowers.

Palate:

Soft, fruity, with fresh notes of apple, pear, banana and exotic fruits

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Total Acidity:

  5,4 G/L

Gros Grain – Riesling della Val D’Isarco DOC

This vine with white grapes, probably originating from the rhine valley, is grown successfully throughout north-eastern italy. Used alone or with grapes from other vines, it produces good quality wines that are well-adapted to the ageing. Our version is a riesling from alto-adige, more precisely from the val d’isarco, which is home to some of the best wines in the area.
It goes well with fish terrines, soft cheeses with herbs stewedmeat with delicate sauces.

Grape Variety:

100% Riesling.

Training system:

Guyot.

Production area:

Trentino Alto Adige – Val d’Isarco – Varna (BZ).

Soil:

Soil of moraine origin, rather light and sandy, rich in slate and granite.

Altitude:

700 M A.S.L.

Exposure:

South.

Yield:

50 Q/HA.

Harvest:

Between middle and end of october.

Vinification:

In stainless steel tanks with no maceration performed. After resting on fine lees for 8 months the wine is blended between several batches and then it is bottled.

Maturation & Ageing:

In stainless steel and then in bottles for several months.

Colour:

Intense and bright golden green.

Nose:

Intense, with a mineral background and light varietal notes (hydrocarbons). Sweet hints of honey, acacia flowers, jasmine and wisteria. Notes of ripe tropical fruits, mango, papaya, pineapple with a mineral background of talc and powder.

Palate:

Soft, mellow, almost chewy, but with good acidity and clean fruity finish.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Total Acidity:

  6,5 G/L

Loden – Gewuerztraminer

Il Gewürztraminer è particolarmente esigente riguardo al suolo e al clima. La vite è vigorosa, anche indisciplinata, ma odia i terreni gessosi ed è molto suscettibile alle malattie. Germoglia presto, quindi è molto sensibile al gelo, ha bisogno di estati secche e calde, e matura in modo irregolare e in ritardo. La sua naturale dolcezza significa che nei climi caldi diventa una tempesta, con poca acidità per bilanciare l’enorme quantità di zucchero.
On the other hand, picking early to retain the acidity, means that the varietal aromas do not develop , and these aromas may be further diluted by overcropping in an attempt to overcome the low yields.

Grape Variety:

100% Gewuerztraminer.

Training system:

Guyot.

Production area:

Cornaiano – Appiano (BZ) Alto Adige.

Soil:

Silty and sandy.

Altitude:

435 M A.S.L.

Exposure:

South.

Yield:

80 Q/HA.

Harvest:

Mid september- mid october.

Vinification:

Completely mature grapes are selected and cool macerated for 7 hours before their pressing. Vinification by controlled temperature in stainless steel tanks.

Maturation & Ageing:

1-3 years cellaring.

Colour:

Straw to golden yellow.

Nose:

Discret to pungent on the nose, agreably dry and spicy with hints of clove, nutmeg, roses, lychee and tropical fruits.

Palate:

Aromatic and full-bodied.

Serving Temperature:

12 – 14 °C.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Total Acidity:

  5,2 G/L

Madreperla – Falanghina Irpina DOC

The vine that produces this wine has been known since roman times and originally was probably none othern than the Falerno bianco, well-known in the area of Volturno and still much appreciated in Campania. Its light straw-yellow colour, its bouquet with hints of apple flavor, its harmonic and fruity taste as well as its fairly low alcoholic content, makes it a pleasure to drink especially when cooled. A wine to drink with cooked appetizers, shellfish, seafoods, fish salads, cold white meats and fresh soft cheeses.

Grape Variety:

100% Falanghina.

Training system:

Guyot.

Production area:

Irpinia – Campania.

Soil:

Calcareous clay.

Altitude:

450 M A.S.L.

Exposure:

South, South-East.

Yield:

42 Q/HA.

Harvest:

End of september.

Vinification:

Accurate grapes selection. Soft pressing of the must at a low temperature. Fermentation at controlled temperature. Refining on the faint dregs. Tartaric stabilization.

Maturation & Ageing:

2 months in bottle.

Colour:

Straw yellow.

Nose:

Intense and persistent, with hints of flowers and fruit.

Palate:

Ripe, soft and persistent.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Total Acidity:

  7,4 G/L

Sable – Vermentino di Gallura DOCG

Vermentino is a vine of spanish origin which reached the surrau area in northern sardinia in the 19th century. Was chosen by sardinian winemakers thanks to its vigour and succesfull acclimatization. Many wine-producing consortia grew thanks to this wine with its pleasing bouquet of fragrances, which became famous during the growth of tourism in the nearby Costa Smeralda.
Its golden-yellow colour and its soft dry taste made it a very popular wine. It goes very well with shellfish and lobster in particular, and is good with hard cheeses like fresh sardinian pecorino, and with sweets, dried fruits, fig and almonds.

Grape Variety:

100% Vermentino.

Training system:

Espalier with guyot prunning.

Production area:

Sardinia – Surrau and Chilvagghja in Arzachena (OT).

Soil:

Soil of granite origin with sandy mixture.

Altitude:

150 M A.S.L.

Exposure:

South-East.

Yield:

80 Q/HA.

Harvest:

1st and 2nd week of september.

Vinification:

Alcoholic fermentation done in stainless steel at the controlled temperature of 15-18°c.

Maturation & Ageing:

Few months in bottles.

Colour:

Golden Yellow with greenish reflections.

Nose:

Nice bouquet of wild flowers.

Palate:

Soft, dry taste.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  13,5% Vol.

• Total Acidity:

  5,5 G/L

Spina di pesce – Soave DOC

Soave, as the name suggests, is a delicate and harmonic whitewine, well-known by wine-lovers everywhere.the area where this “spina di pesce” wine come from is located at 350 metres above sea level, on terrain with a volcanic substratewhich enhances the bouquet and flavour. it is recommendedfor all types of fish dishes as well as soup, minestrone, risotto, with black truffles, cured ham and other cold cuts such as soppressata and cotechino.
in the areas where this wine is produced, the traditional roast goat at easter time is generously drenched with a bottle of soave.

Grape Variety:

Garganega (min. 70%) Trebbiano di Soave (max. 30%)

Training system:

Verona cordon and trellis.

Production area:

Veneto – Soave (VR).

Soil:

Volcanic with tuff deposit.

Altitude:

350 M A.S.L.

Exposure:

South-East.

Yield:

100 Q/HA.

Harvest:

Done manually, from the end of september Till the beginning of october.

Vinification:

Soft cold pressing (at the temperature of 14°c) with oxygen reduction, that lasts 1 night. Alcoholic fermentation done in stainless steel at a controlled temperature

Maturation & Ageing:

2 months on the yeasts and fine lees, then 4 months in bottles.

Colour:

Straw Yellow with some greenish reflections.

Nose:

Notes of white flowers, white fruits and citrus.

Palate:

Wisteria and acacia, with fruity notes that last long on the palate, smooth and satisfying.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  12% Vol.

• Total Acidity:

  6 G/L

Voile – Gavi del comune di Tassarolo DOCG

A light white wine, whic came into its own in the 1950s, made with cortese pure grapes. This autochtonous vine, whic probably come from the province of alessandria and is therefore grown above all in piedmont, express its best with Gavi.
It is recommended as the ideal accompaniment for cooked appetizers, shellfish, seafood, fish salads, cold white meats and fresh soft cheeses.

Grape Variety:

100% Cortese

Training system:

Traditional Guyot.

Production area:

Piedmont – Tassarolo (AL).

Soil:

Calcareous and clayey (biodynamic farming).

Altitude:

300 M A.S.L.

Exposure:

South-East, South-West.

Yield:

80 Q/HA.

Harvest:

Done manually from the middle of september.

Vinification:

Soft pressing of the grapes, followed by alcoholic fermentation in stainless steel tanks at a controlled temperature with no use of selected yeasts and lasting 20-25 days. The wine is then left on the contact with the yeasts for at least 2/3 months and it is bottled in march after the cold stabilization

Maturation & Ageing:

In stainless steel and then in bottles for minimum 6 months.

Colour:

Straw Yellow with some slightly greenish reflections.

Nose:

Intense aromas of white flowers and fruits accentuated by a fine minerality.

Palate:

Fresh, elegant and pleasant with great structure, good acidity and good finish.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  12% Vol.

• Total Acidity:

  6 G/L

Fard – Cerasuolo Rosato DOC

Cerasuolo d’Abruzzo DOC is obtained from Montepulciano grapes by using a different wine-making technique, By limiting the fermantation time with grape skins to a few hours or by wine making “ IN BIANCO, an ancient method, which has always been common in the countryside in Abruzzo, and which throughout the years has constantly evolved from a technical point of view. Its extraordinary freshness, coupled with the elegance of its fragrance makes Cerasuolo d’Abruzzo a particularly pleasant and charming wine. Its fragrance is pleasant, delicately winy, fruity, fine and intense; its flavour is dry, soft, harmonious and delicate, with an almond aftertaste.

Grape Variety:

100% Montepulciano d’Abruzzo

Training system:

Buttressed cordon espalier.

Production area:

Piomba, Colle Sale.

Soil:

Sand – mud – medium – mix.

Altitude:

150 – 350 M A.S.L.

Exposure:

South / South-West.

Yield:

90-100 Q/HA.

Harvest:

Beginning of october.

Vinification:

Cold steeping, bianco(a fermentation process carried out without grape skins).

Maturation & Ageing:

Cold process techniques

Colour:

Ruby red colour with purple highlights.

Nose:

Bouquet with tones of strawberry, cherry.

Palate:

Fresh to palate slightly acid after taste.

Serving Temperature:

8 – 10 °C.

• Format:

  750ml

• Alcohol:

  12% Vol.

• Total Acidity:

  5,5 G/L

Chiffon – Trento DOC

Symbol of tradition, quality, rigor and constant checks, it is a sparkling wine introduced at the end of the 19th century in theTrento area. Nowadays it’s the most common vine variety, 100% Chardonnay. Recommended as apertive, it is also ideal with appetizers.

Grape Variety:

100% Chardonnay

Training system:

Classical simple trellis.

Production area:

Trentino – Trento.

Soil:

Sand – mud – medium – mix.

Altitude:

194 M A.S.L.

Exposure:

South / South-West.

Yield:

120 Q/HA.

Harvest:

Manual – first decade of september.

Vinification:

White vinification with soft punching of the skins. And first maceration in stain steel tank done at the controlled temperature with the use of selected yeast

Maturation & Ageing:

15 months on yeast

Colour:

Straw yellow with golden highlights.

Nose:

Extra fine.

Palate:

Extra dry.

Serving Temperature:

8 °C.

• Format:

  750ml

• Alcohol:

  12,4% Vol.

• Total Acidity:

  6,5 G/L

Lamè – Prosecco Sup. Brut Valdobbiadene DOCG

Prosecco is a white grape wine which was already known in roman times. It is native to the trieste area but later spread westward and became localized in the euganean hills, and more precisely between the towns of Conegliano and Valdobbiadene. The oldest tradition is as a sparkling wine, not a spumante. The father of its modern bubbly versions was Antonio Carpene’, founder of the well-known oenological school of Cornegliano – Valdobbiadene in the second half of the ninteen century. It goes well with sweets and desserts, but is more often used today as an aperitif.

Grape Variety:

100% Glera (prosecco)

Training system:

Spurred cordon.

Production area:

Veneto – Valdobbiadene in front of cartizze hill.

Soil:

Moraines, sandstones and clay.

Altitude:

300 M A.S.L.

Exposure:

South-East

Yield:

130 Q/HA.

Harvest:

End of sept. – beginning of oct.

Vinification:

Whole grapes vinified in white with soft pressing. Re-fermentation done in autoclave at a controlled temperature. Cold decantation with the cloudy must left resting at 5-10°c in steel tanks for about 10-12 h. Vinification performed on clean must adding natural ferments and done for 15-20 days in stainless steel tanks at the constant temperature.

Maturation & Ageing:

The sparkling occurs when the base wine is clarified through italian Martinotti method, which allows to preserve the varietal aromas of the grapes, giving as result a fruity and floral wine. The 2nd fermentation is done in autoclave and lasts at least 30 days. At the end of sparkling process (30-40 days) the wine is bottled

Colour:

Straw yellow with greenish reflections.

Nose:

Elegant aromas with fruity notes.

Palate:

Dry and firm, fruity and floral.

Serving Temperature:

6 °C.

• Format:

  750ml

• Alcohol:

  11,5% Vol.

• Total Acidity:

  5 G/L

Aqua Vitae – Spirito d’uva

This spirit is obtained by distilling grapes and it has a very low alcohol content : 2 1 % ! It was created as a moderately alcoholic drink , but produced using the same procedures as other acquavita spirits . It’s an excellent base for cocktails . Transparent , crystalline , it has an intense aroma of freshly -picked grapes and fine, elegant notes of fruit and raisins, which can be fully appreciated thanks to the low alcohol content . It leaves a tangy harmony on the tong ue, with a pleasantly sweet and so ur taste and a hint of minerals.

Grape Variety:

Prosecco, Riesling, Verdiso and other autochthonous grapes

Production area:

Veneto – Conegliano – Fregona (TV).

Vinification:

This spirit is made by distilling grape juice and has a very low alcoholic content.

Maturation & Ageing:

Separated vinification of the grapes prosecco, riesling (in part after drying). Distillation done in vacuum-sealed copper boule at low temperature of just a third of the production, followed by blending.
No maturation or ageing performed

Colour:

Colorless, transparent, crystal clear.

Nose:

Intense bouquet of freshly gathered grapes, with background flavours of soft fruits and raisins.

Palate:

Harmonious blend with a pleasing taste which is slightly sweet and sour with traces of minerals.

Serving Temperature:

3-8°C.

• Format:

  750ml

• Alcohol:

  21% Vol.

Zip – Grappa d’Amarone

Grappa has ancient origins and is made by distilling vinacce (grape skins and seeds ) . This Grappa is made exclusively from grapes from the noble vines that give Amarone. They are aged in small barrique casks , which gives the Grappa the colo ur of amber and a smooth and intense

Grape Variety:

Corvina, Rondinella, Molinara

Production area:

Veneto – Conegliano (TV).

Vinification:

The grapes from which amarone wine is made, are left to dry for at least 3 months. The pomace, fresh racking, undergoes a fermentation at a controlled temperature with the addition of selected yeasts and enzymes. The distillation is done in traditional copper still in just one passage.

Maturation & Ageing:

18 months in 220 l oak barrels of the same type used for the ageing of amarone wine

Colour:

Amber colour.

Nose:

Intense and harmonious, with notes of spices, berries, with hints of vanilla and honey acquired during the ageing.

Palate:

Soft and intense taste. Round, structured, smooth and persistent.

Serving Temperature:

16-18°C.

• Format:

  750ml

• Alcohol:

  38% Vol.