Lamborghini wines

Brut V 12

Colour:

Pale yellow.

Perlage:

Fine and persistant.

Bouquet:

Intense and delicate.

Serving Temperature:

6-8°C.

System of growing:

Martinotti – Charmat

• Format:

  750ml

• Uvage:

  Pinot 50%, Chardonnay 50%

• Origin:

  Veneto

The Legend – Champenois Method

The name “The legend” taking inspiration from the upcoming American film “ Lamborghini – The Legend” directed by Robert Moresco and starring Antonio Banderas and Alec Baldwin, which tells the story of Ferruccio Lamborghini.

Varietal:

Pinot Noir.

Training system:

Guyot.

Plant density:

5.000 vines per hectare.

Production per hectare:

6000 KGS.

Yield in supple:

45%.

Refinement on yeast:

36 Months.

Harvest:

The grapes are hand harvested after careful selection of the bunches.

Total Acidity:

5,18 g/l.

Colour:

Pale yellow with gold notes.

Perlage:

Fine e persistent.

Bouquet:

Intense and fragrant.

Taste:

Very fresh and pleasantly persistent.

Serving Temperature:

6 – 8 °C.

Sparkling winemaking method:

Champenois.

• Format:

  750ml

• Uvage:

  Pinot Noir 100%

• Alcohol:

  12,5% Vol.

• Limited edition:

  3000 bottles enumerate

Centanni Rosso

CENTANNI Rosso Umbria IGT is produced for the first time in 2015 and is a blend of traditional grape varieties coming from Umbria. It was created to celebrate the centenary of the birth of Ferruccio Lamborghini, the founder of the Estate. The fermentation takes place with maceration on the skins for 12-14 days.

Appearance:

Pretty intense ruby red.

Nose:

Fragrant, with notes of fresh fruit.

Taste:

Pleasure sensation with barely hinted tannins.

Accompaniments:

Pasta dishes, cheese, white meat and fish from the lake.

System of growing:

Spurred cordon.

• Format:

  750ml

• Alcohol:

  13% Vol.

• Origin:

  Umbria

• Grapes:

  Blend of traditional vines

Centanni Grechetto

CENTANNI Grechetto Umbria IGT is produced for the first time in 2015. It was created to celebrate the centenary of the birth of Ferruccio Lamborghini, the founder of the Estate. The cold maceration takes place on the skins and fermentation is carried out at low temperature

Appearance:

Bright pale yellow.

Nose:

Elegant and rich, with floral scents.

Taste:

Full, pleasant and persistant.

Accompaniments:

Pasta dishes based on vegetables and fish.

Serving temperature:

10°C

System of growing:

Spurred cordon

• Format:

  750ml, 1500ml

• Grapes:

  Grechetto 100%

• Alcohol:

  12,5% Vol.

• Origin:

  Umbria

Era

Era, a Sangiovese IGT from Umbria, represents our interpretation of the most popular vine of the Trasimeno area and has been produced in 2007 for the first time. Its name has been inspired by mountain Era, which overlooks the vineyards and the estate. In the greek mythology Era, Jupiter’s wife and the queen of the Olympus, is the goddess of wedding and fertility. The vineyards have a density of 5.500 plants per hectare and the yield per plant is never over 1,5 kilograms of fruit. Maceration on the skins took place over fifteen days. Following the malolactic fermentation, completely taking place in tonneaux, the wine was allowed to rest another six months in the bottle.

Appearance:

Ruby red, tending to garnet.

Nose:

Fragrant with spicy aromas of oak and toasted hints of coffee in depth.

Taste:

Precise, with a well-balanced and enveloping body, very nice sapidity. It has a lingering finish.

Accompaniments:

Perfect with red meat and cheese.

System of growing:

Spurred cordon with plant density of 5,000 plants per Ha

• Format:

  750ml

• Grapes:

  Sangiovese 100%

• Alcohol:

  13,5% Vol.

• Origin:

  Umbria

Trescone

It is our youthful wine and is produced in Umbria, in the Trasimeno lake area, fromSangiovese, Merlot and Cabernet Sauvignon grapes. The harvest takes place between September and October depending on variety, afterwards the maceration takes place, allowing for the necessary skin contact for fifteen days. The alcoholic fermentation is carried out in stainless steel tanks and then the wine is placed into 50 hl. barrels of Slavonian oak for four months.

Appearance:

Intense ruby red

Nose:

Red berry fruit and a slight spiciness

Taste:

A clean fruit characterizes the attack on the palate. The good qualities of refinement elegance and composure announced during the olfactory examination are confirmed.

Accompaniments:

Perfect with pasta, risotto, white or red roasted meats, freshwater fish, cheese

System of growing:

Purred cordon with plant density of 5,000 plants per Ha

• Format:

  750ml

• Grapes:

  Sangiovese 50%, Merlot 30%, Cabernet Sauvignon 20%

• Origin:

  Umbria

Torami

Torami has been made in 2003 for the first time and its name comes from a particle situated in the estate. This wine reflects the will to test a less usual blend composed of Sangiovese and Cabernet Sauvignon in order to obtain a most charming and intriguing wine. The vineyards are situated in the Trasimeno Lake area, in Umbria. The fruit underwent maceration for twenty days allowing for the necessary skin contact and was followed by the primary fermentation in stainless steel tanks. The wine is then allowed to rest for ten months in french barriques. Following this period of ageing in barrique the wine is bottled and kept in the cellar for another six months.

Appearance:

Dense dark red, impenetrable

Nose:

Notes of wild berries, black olives and prunes.

Taste:

Imposing structure and remarkable tannins.

Accompaniments:

Perfect in combination with game, especially wild boar

System of growing:

Spurred cordon with plant density of 5,000 plants per Ha

• Format:

  750ml

• Grapes:

  Sangiovese 50%, Cavernet Sauvignon 50%

• Alcohol:

  13,5% Vol.

• Origin:

  Umbria

Campoleone

Campoleone is a red IGT from Umbria and is the primary wine of the estate. It is composed of 50% Sangiovese and 50% Merlot produced from vineyards located within the area of Lake Trasimeno, in Umbria. A small portion of the vineyards was planted in the 1970’s while the majority have been recently planted with a density of 5.500 plants per hectare and the yield per plant is never over 1 kilogram of fruit. Maceration on the skins took place over eighteen days. Following the malolactic fermentation, completely taking place in french barrique, the wine was allowed to rest another twelve months in the same barrique, keeping the two varieties completely separate. Following this period of ageing in barrique, the cuvée was assembled, the wine bottled and allowed to rest another 6 months in the cellar. Long-term aging, elegant and complex red wine of solid structure. Deep ruby red, the bouquet is very large with notes of cassis and plum, violet, tobacco, leather with a balsamic and slightly spicy background.

Appearance:

Purple tinged with black in the centre of the glass Impenetrable for its consistency

Nose:

Notes of ripe fruits, tobacco, chocolate

Taste:

Deep sensation of coffee,tobacco, chocolate, berries. Great structure and quality tannins. Amplitude and softness confirm its qualitative character, while the great balance and the quality of the structure predict its good longevity

Accompaniments:

Perfect with red meat roasts, game , strong cheeses and chocolate.

System of growing:

Spurred cordon with plant density of 5,000 plants per Ha

Potential for aging:

10-15 years

• Format:

  750ml, 1500ml

• Grapes:

  Sangiovese 50%, Merlot 50%

• Alcohol:

  14% Vol.

• Origin:

  Umbria

Brut sparkling wine

Appearance:

Pale yellow.

Nose:

Fine and persistent.

Taste:

Very dry and well-balanced

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 25 August To 5 September.

Yield in KG of grapes HA:

11.000 Kg

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

3 – 4 months.

Fining:

From 4 to 6 months

• Format:

  750ml, 1500ml

• Grapes:

  Pinot 50%, Chardonnay 50%

• Alcohol:

  12% Vol.

• Origin:

  Veneto

Brut sparkling wine Platino

Appearance:

Pale yellow.

Nose:

Fine and persistent.

Taste:

Very dry and well-balanced

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 25 August To 5 September.

Yield in KG of grapes HA:

11.000 Kg

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

3 – 4 months.

Fining:

From 4 to 6 months

• Format:

  750ml, 1500ml

• Grapes:

  Pinot 50%, Chardonnay 50%

• Alcohol:

  12% Vol.

• Origin:

  Veneto

Brut sparkling wine Gold

Appearance:

Pale yellow.

Nose:

Fine and persistent.

Taste:

Very dry and well-balanced

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 25 August To 5 September.

Yield in KG of grapes HA:

11.000 Kg

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

3 – 4 months.

Fining:

From 4 to 6 months

• Format:

  750ml, 1500ml

• Alcohol:

  12% Vol.

• Origin:

  Veneto

• Grapes:

  Pinot, Chardonnay

Extra Dry Prosecco

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fine, fruity and well-balanced.

Taste:

Soft, well balanced and velvety.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 10 september to 20 september

Yield in KG of grapes HA:

15.000 Kg

Winemaking:

Off skins by gentle pressing

Primary Fermentation:

Controlled temperature with selected yeasts

Foaming:

10 – 20 days.

Fining:

From 1 to 2 months

• Format:

  750ml

• Alcohol:

  11% Vol.

• Origin:

  Veneto

• Grapes:

  Glera (formally known as prosecco)

Extra Dry Prosecco Platino

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fine, fruity and well-balanced.

Taste:

Soft, well balanced and velvety.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 10 september to 20 september

Yield in KG of grapes HA:

15.000 Kg

Winemaking:

Off skins by gentle pressing

Primary Fermentation:

Controlled temperature with selected yeasts

Foaming:

10 – 20 days.

Fining:

From 1 to 2 months

• Format:

  750ml

• Grapes:

  Glera 100% (formally known as prosecco)

• Alcohol:

  11% Vol.

• Origin:

  Veneto

Extra Dry Prosecco Gold

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fine, fruity and well-balanced.

Taste:

Soft, well balanced and velvety.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat

Training System:

Sylvoz.

Harvest period:

From 10 september to 20 september

Yield in KG of grapes HA:

15.000 Kg

Winemaking:

Off skins by gentle pressing

Primary Fermentation:

Controlled temperature with selected yeasts

Foaming:

10 – 20 days.

Fining:

From 1 to 2 months

• Format:

  750ml

• Grapes:

  Glera 100% (formally known as prosecco)

• Alcohol:

  11% Vol.

• Origin:

  Veneto

Demi-sec Prosecco

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fruity, elegant and aromatic.

Taste:

Fresh, decidedly sweet with hints of honey.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat.

Training System:

autocthnous called “capuccina modificata”.

Harvest period:

From 15 september to 30 september.

Yield in KG of grapes HA:

13.000 Kg.

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

25 – 30 days.

Fining:

From 1 to 3 months.

• Format:

  750ml

• Grapes:

  Glera 100% (formally known as prosecco)

• Alcohol:

  11% Vol.

• Origin:

  Veneto

Demi-sec Prosecco Platino

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fruity, elegant and aromatic.

Taste:

Fresh, decidedly sweet with hints of honey.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat.

Training System:

autocthnous called “capuccina modificata”.

Harvest period:

From 15 september to 30 september.

Yield in KG of grapes HA:

13.000 Kg.

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

25 – 30 days.

Fining:

From 1 to 3 months.

• Format:

  750ml

• Grapes:

  Glera 100% (formally known as prosecco)

• Alcohol:

  11% Vol.

• Origin:

  Veneto

Demi-sec Prosecco Gold

Appearance:

Pale yellow, fine and persistant perlage.

Nose:

Fruity, elegant and aromatic.

Taste:

Fresh, decidedly sweet with hints of honey.

Serving temperature:

6/8°C.

Sparkling winemaking method:

Martinotti – Charmat.

Training System:

autocthnous called “capuccina modificata”.

Harvest period:

From 15 september to 30 september.

Yield in KG of grapes HA:

13.000 Kg.

Winemaking:

Off skins by gentle pressing.

Primary Fermentation:

Controlled temperature with selected yeasts.

Foaming:

25 – 30 days.

Fining:

From 1 to 3 months.

• Format:

  750ml

• Grapes:

  Glera 100% (formally known as prosecco)

• Alcohol:

  11% Vol.

• Origin:

  Veneto