Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12°C to maintain flavours. Must is left to sediment and, later, grape skins are removed as it ferments with selected yeasts at 16°C. After fermentation, it is drawn off in tanks for refinement. 
Vinificazione: L'uva vendemmiata a mano viene diraspata e pigiata sofficemente e subito raffreddata a 12°C per preservarne gli aromi. Il mosto ottenuto viene lasciato sedimentare per pulirlo dalle fecce grossolane e poi messo in fermentazione con lieviti selezionati a temperatura controllata di 16°C. Finita la fermentazione viene travasato in vasche per l'affinamento.
Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12° C to maintain flavors. Must is left to sediment and, later, grape skins are removed as it ferments directly in new barrels. Here temperature does not exceed 16° C for reduced mass of 225 l each. 
Wine-making process:Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After racking process, the fermentation continues in steel tanks. 
Wine-making process:Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After racking process, the fermentation continues in steel tanks. 
Wine-making process:Made from selected vines grown up in a land with a particular microclimate which assures the perfect ripeness of grapes and the high quality of the product, fruit of a solemn rite from one row to another. Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After the racking process, the fermentation continues in steel tanks. 
Wine-making process:Made from selected vines grown up in a land with a particular microclimate which assures the perfect ripeness of grapes and the high quality of the product, fruit of a solemn rite from one row to another. Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28° C for 6 days. After the racking process, the fermentation continues in steel tanks. 
Wine-making process: Obtained from a careful selection of grapes cultivated on a plot of land with a special microclimate that provides an excellent quality and grape ripening, it’s the fruit of a passionate relationship with man and nature. Grapes are harvested by hand, destemmed and then placed in wine-making tanks. After two days, a certain amount of wine is removed by using the saignée technique and it will complete fermentation without marc at a controlled temperature of 18° C.
Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and then put in refrigerated tanks. Grapes:Made from Prosecco grapes
Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C to maintain flavours. Must is left to sediment and drawn off in refrigerated tanks for alcoholic fermentation. It is drawn off and blend is punt into refrigerated tanks for blocking malolactic fermentation. 
Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and put into refrigerated tanks at 0°C for blocking fermentation. 
Wine-making process:Grapes are harvested by hand and dried in proper grids. After four months, grapes are pressed and fermented in steel tubs at room temperature. 
Rosso Sengiari IGT
Rosso Sengiari IGT
Wine-making process:Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After racking process, the fermentation continues in steel tanks.
Grapes:Made from Merlot, Cabernet and Friulano grapes
To be served at:18-20° C
Alcohol Content:13. 00°
Total acidity:5.46 g/l
PH:3.34
Net extract:27.30 g/l
Plant breeding:Spurred cord
Production per hectare:50/60 quintals
Harvesting period:End of September, first ten days of October
Refinement:Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period, it is constantly stirred and oxygenated. A part of wine is refined in barrels for about one year.
Taste and smell:Red ruby colour with garnet red hues. Intense and persistent perfume with flower and fruit hues. Ideal with rich meats and seasoned cheeses.
