After harvesting, the grapes are softly pressed. Fermentation starts at controlled temperature of 13 ° C.
The last period of fermentation takes place in third-passage barriques with a further 4 months of aging with battonage, followed by maturation in steel tanks for a couple of months, and finally bottled.

Straw yellow color, the nose shows a marked hint of exotic sweet fruit, floral and mineral light toasted notes.

It matches well with light appetizers, simple first courses, fish, shellfish and fresh cheeses.

The grapes are hand picked and softly pressed as they arrive to the cellar. After that, the wine has a controlled fermentation to keep all of its fragrances. Then it spends a pair of months on the fermentation lees to get the best scents and at the end it is stabilized, filtered and bottled.

Straw yellow colour, intense bouquet with strong flower and fresh fruit fragrances.

Perfect as aperitif, it also matches with first courses, fishes, shellfishes and hazelnut desserts.

Dolcetto grapes are picked, pressed and marinated into a basin for about one day to extract a good structure and good perfumes. After that, we add selected yeasts for the fermentation. Then it is time for malolactic fermentation. This wine rests until spring comes and at the end of the process it is stabilized, filtered and bottled.

Intense red colour, full-bodied structure that supports ageing, red fruits fragrance.

It matches with red meats and important second courses, salted pork meats and middle seasoning cheese.

The grapes are picked, after that, it is pressed and second time have a fresh fermentation. It rests for a few months on the lees and it is stabilized, filtered and bottled.

Bright red colour, strong structure that supports ageing. Red fruits fragrance.

It matches with red meats and second courses, game and salted pork meats and aged cheese.

The handpicked grapes are immediately taken to the cellar where the crushed grapes undergo a pre-fermentation maceration of at least 24 hours. When fermentation has started for the first three days, 3/4 fullings are carried out per day, then subsequently three pumping over per day until the end of fermentation.
Followed by malolactic fermentation and aging for 2 months in steel tanks. At the beginning of the year, it is transferred to steam-bent oak tonneaux to obtain the sweet sensations of the wood used, and remains there for at least a year. At the end of this passage, a brief stop in the tank, bottled and there is still a period in the bottle before being put on sale.

Purple red color; the nose reveals notes of ripe red fruit such as blackberry and raspberry, withered flowers, vanilla spices. In the mouth, it is warm and soft, quite tannic, with a balanced body overall.

On the table, it goes well, second courses of red meat, game and well-aged cheeses.