Bianco Sengiari IGT

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.
Grapes:Made from 80% Sauvignon and 20% Garganega
To be served at:6-8° C
Alcohol Content:11,50°
Total acidity:5.70 g/l
PH:3.2
Net extract:22.5 g/l
Plant breeding:Sylvoz
Production per hectare:60/70 quintals
Harvesting period:Mid-September Refinement:
Taste and smell:Bright yellow color with golden hues, scent of flowers and ripe fruit, dry. Served with hot appetizers and first courses. It is suitable to many fish dishes.

Sa' Arìne I.G.T.

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.
Uve: Prodotto da uve Sauvignon
Temperatura di servizio: 8 - 10° C
Gradazione alcolica: 12,50°
Acidità totale: 5,80 g/l
PH: 3,22
Estratto netto: 23,10 g/l
Sistema d'allevamento: Guyot
Produzione per ettaro: 40/50 quintali
Epoca di vendemmia: Fine Settembre
Affinamento: Il vino viene mantenuto sulle fecce nobili per 5 mesi, operando nel corso del tempo dei "batonages"; questo permette alla feccia depositata di ritornare in contatto con il vino.
Note di degustazione: Colore giallo paglierino carico con riflessi dorati, esalta sentori bosso e agrumi, corpo pieno e solido. Va accompagnato a carni bianche e pasta in genere.

Chardonnay Sassàra DOC

sassara 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.
Grapes:Made from 85% Chardonnay and 15% Manzoni Bianco
To be served at:6-8° C
Alcohol Content:13, 50°
Total acidity:5.70 g/l
PH:3,34
Net extract:22.5 g/l
Plant breeding:Spurred cordon
Production per hectare:40/50 quintals
Harvesting period:End of September
Refinement:Wine is kept on grape sediments for 5 months in barrels and worked through "batonnages", so that grape sediments come into contact with wine. Wine rests in bottles for three months before being sold.
Taste and smell:Golden color, scent of honey, vanilla and toasted hazelnuts with mineral hues. Full body. It is suitable to fish dishes and white meat.

Merlot DOC

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 grapes
To be served at:18-20° C
Alcohol Content:12,00°
Total acidity:5.65 g/l
PH:3.38
Net extract:26.30 g/l
Plant breeding:Spurred Cord
Production per hectare:50/60 quintals
Harvesting period:End of September
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.
Taste and smell:Red ruby color, with garnet red hues when matured. Scent of flowers, fruit with a definite and light taste. Served with pasta and grilled meat.

Cabernet DOC

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 Cabernet grapes
To be served at:18-20° C
Alcohol Content:12,50°
Total acidity:5.45 g/l
PH:3.48
Net extract:29.30 g/l
Plant breeding:Spurred Cord and Sylvoz
Production per hectare:50/60 quintals
Harvesting period:End of September
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.
Taste and smell:Red ruby colour with garnet red hues. Scent of ripe fruit and herbs. Served with pasta and meat.

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.

Rosso Vegro DOC

Vegro 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.
Grapes:Made from Cabernet Sauvignon and Merlot grapes
To be served at:18-20° C
Alcohol Content:13,50°
Total acidity:5.35 g/l
PH:3.46
Net extract:32.10 g/l
Plant breeding:Spurred cord
Production per hectare:40/50 quintals
Harvesting period:End of September, first ten days of October
Refinement:Wine is left in 225 l. durmast barrels (barriques) for 12 months for maturation. Then it is bottled and refined for 6 months.
Taste and smell:Red ruby colour with garnet red hues. Spicy and ripe fruit notes. A dry wine with a good structure. Ideal with red meat and seasoned cheeses.

Rosso Vegro DOC Riserva

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.
Grapes: Made from Cabernet Sauvignon and Merlot grapes
To be served at:18-20° C
Alcohol Content:13. 50°
Total acidity:5.35 g/l
PH:3.46
Net extract:32.10 g/l
Plant breeding:spurred cord
Production per hectare:40/50 quintals
Harvesting period:End of September, first ten days of October
Refinement:Wine is left in 225 l. durmast barrels (barriques) for 24 months for maturation. Then it is bottled and refined for 6 months.
Taste and smell:Red ruby colour with garnet red hues. Spicy and ripe fruit notes. A dry wine with a good structure. Ideal with red meat and seasoned cheeses.

Serprino Frizzante DOC

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
To be served at:6-8° C
Alcohol Content:10,50°
Total acidity:5.80 g/l
PH:3.15
Net extract:21.40 g/l
Plant breeding:Sylvoz
Production per hectare:60/70 quintals
Harvesting period:Mid-September Refinement:The "pied de cuvee" is prepared and the fermentation is activated in autoclaves for foaming. Temperature and fermentation are checked to create a thin and persistent perlage with a creamy foam in the glass.
Taste and smell:Straw yellow color with green hues, fruity scent, fresh and lovely sparkling taste. Ideal as an aperitif or with fish appetizers.

Prosecco Spumante

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.
Grapes:Made from Prosecco grapes (Charmat method)
To be served at:6-8° C
Alcohol Content:11,50°
Total acidity:5.70 g/l
PH:3.18
Net extract:21.50 g/l
Plant breeding:Sylvoz
Production per hectare:60/70 quintals
Harvesting period:Mid- September
Refinement:The "pied de cuvee" is activated for re-fermentation at 16° till the complete development of sugars. Wine is kept shortly in yeasts and then bottled.

Fior d'Arancio Spumante DOC

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.
Grapes:Made from Moscato Fior d'Arancio grapes
To be served at:6-8° C
Alcohol Content:8° vol + 6°
Total acidity:5.60 g/l
PH:3.26
Net extract:23.60 g/l
Plant breeding:Sylvoz
Production per hectare:60/70 quintals
Harvesting period:End of October
Refinement:Must is warmed up at 16°C and the fermentation is activated in the autoclave at the fermentation temperature of 14°C till the sparkling wine reaches a 5.50° alcoholic percentage.
Taste and smell:Straw yellow color, rich in sparkling, fine, persistent. Aromatic, fresh and fragrant bouquet. Adapted for the meal's sweetest moments or for good company.

Fior d'Arancio Passito DOC

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.
Grapes:Made from Moscato Giallo grapes
To be served at:14° C
Alcohol Content:13°
Total acidity:5 g/l
PH:3.65
Net extract:32 g/l
Plant breeding:Double Guyot
Production per hectare:70 quintals
Harvesting period:End of September
Refinement:Wine is kept in barrels for twelve months.
Taste and smell:Golden yellow color with amber hues, intense taste of citrus fruit, ripe fruit, jam and a soft hue of vanilla. Full body. It is suitable to seasoned or herb cheese. Excellent with dry confectionery.