Home 4 products.

Denominazione di Origine Controllata e Garantita

Vine: 100% Barbera.
Colour: intense purple red.
Smell: intense, with hints of currant and vanilla.
Taste: soft, smooth, very persistent.
Alcohol content: 14,5% vol.
Packaging: 6 bottles cardboard.

The Barbera grapes of this wine come from old vineyards owned, from the hill of Rodotiglia exposed to the south and from some vineyards of historical local suppliers of the same territory.
The grapes are destemmed and fermented in steel tanks at a controlled temperature of 24ºC, with a maceration of about 15-20 days.
At the end of fermentation the wine undergoes malolactic fermentation in tonneaux and barriques where it is racked and where it remains for about 1 year.
Once the wine has been aged, it remains for about 6 months in steel tanks and then is bottled.

Download PDF sheet

Vine: 100% Moscato bianco di Canelli.
Colour: light straw yellow.
Smell: marked and distictive, fresh, fragrant and fruity.
Taste: smooth and elegant.
Alcohol content: 11,5% vol.
Packaging: 6 bottles cardboard.

Sparkling wine obtained from the soft pressing of Moscato d'Asti grapes.
The slow fermentation in low temperature autoclave allows to oer a class product.
Perlage of exceptional nesse and persistence.
Elegant and delicate bouquet.
Its rened and very balanced avor goes well with all important lunches and in any time of the day.
Excellent as an aperitif, also suitable for mixing cocktails.
Serve chilled at a temperature of 6°-8° C.

Download PDF sheet

Vine: 70% Pinot Nero, 30% Chardonnay.
Colour: straw yellow with fine and persistent perlage.
Bouquet: fragrant, with scents of bread crust and dried fruit.
Flavour: dry, sapid, armonic, well structured.
Alcohol: 12,5% vol.
Packaging: 6 bottles cardboard or single case.
Size: 0,75l - 1,5l.

After a careful selection of the harvest period, the grapes are selected by hand, collected in crates and pressed whole.
The first fermentation takes place in steel tanks at a controlled temperature of 15 ºC, after about 9 months of aging on the fine lees, the cuvée is bottled with the yeasts selected for the second fermentation letting the wine rest in the bottle for at least 38-40 months.

Download PDF sheet