Our Wines
Merlato
Barbera
Malvasia
Pinot Noir
Merlato
On the eye: vibrant red wine with intense Ruby colors
On the nose: Intense, full body with traces of spices, tobacco leaves and toasted cocoa
On the palate: Persistant, well balanced and round
The wine can be tasted after the third year, it is suggested to be tasted around 18-20 degrees. It is recomended to peared with Red meat or aged cheese
On the nose: Intense, full body with traces of spices, tobacco leaves and toasted cocoa
On the palate: Persistant, well balanced and round
The wine can be tasted after the third year, it is suggested to be tasted around 18-20 degrees. It is recomended to peared with Red meat or aged cheese
Wine: ruby red – vino da tavola – red wine
Grape: 100% Merlot
Number of plants per acre: 5,300
Wine cultivation: espalier
Pruning: Guyot simple
Harvest: End of September
Grape: 100% Merlot
Number of plants per acre: 5,300
Wine cultivation: espalier
Pruning: Guyot simple
Harvest: End of September
Barbera
On the eye: brilliant, ruby red with shade of orange
On the nose: intense, smooth and firm, red berries, vanilla, liquorice and apricot comfiture. Cocoa finishes
On the palate: warm, well balanced and aromatic persistent
It can be tasted between 3 to 7 years and served 18-20 degrees. Well recommended red meat and aged cheese
On the nose: intense, smooth and firm, red berries, vanilla, liquorice and apricot comfiture. Cocoa finishes
On the palate: warm, well balanced and aromatic persistent
It can be tasted between 3 to 7 years and served 18-20 degrees. Well recommended red meat and aged cheese
Wine: Barbera D.O.C.
Grape: 100% Barbera
Number of plants per acre: 5,300
Wine cultivation: espalier
Pruning: Guyot
Harvest: End September first 10 days of October
Bulked wine preservation in small Steinless steal casks
Bottled: 24 months after the harvest
Minimum Aging in bottle: 12 months
Grape: 100% Barbera
Number of plants per acre: 5,300
Wine cultivation: espalier
Pruning: Guyot
Harvest: End September first 10 days of October
Bulked wine preservation in small Steinless steal casks
Bottled: 24 months after the harvest
Minimum Aging in bottle: 12 months
Pinot Nero
On the eye: brilliant, ruby red with shade of orange
On the nose: intense, smooth and firm, red berries, vanilla and apricot comfiture
On the palate: good structure, well balanced and persistent
It can be drink between 3 to 8 years at 16-18 degrees
Paring with game meat, hard cheese as pecorino
On the nose: intense, smooth and firm, red berries, vanilla and apricot comfiture
On the palate: good structure, well balanced and persistent
It can be drink between 3 to 8 years at 16-18 degrees
Paring with game meat, hard cheese as pecorino
Wine: Pinot Noir
Grape: 100% Pinot Noir
Number of plants per acre: 5,300
Wine cultivation: espallier
Pruning: Guyot simple
Harvest: End of august beginning September
Grape: 100% Pinot Noir
Number of plants per acre: 5,300
Wine cultivation: espallier
Pruning: Guyot simple
Harvest: End of august beginning September
Malvasia
On the eye: brilliant, intense yellow with shade of gold
On the nose: Intense, slightly aromatic, fruity and lovely flavour of honey
On the palate: Well balanced, aromatic and persistant.
Recomended for spicy fishes, pasta or truffle risotto.
On the nose: Intense, slightly aromatic, fruity and lovely flavour of honey
On the palate: Well balanced, aromatic and persistant.
Recomended for spicy fishes, pasta or truffle risotto.
Wine: Malvasia D.O.C.
Grape: 100% Malvasia
Number of plants per acre: 5,300
Wine cultivation: espallier
Pruning: Guyot simple
Harvest: End of September
Grape: 100% Malvasia
Number of plants per acre: 5,300
Wine cultivation: espallier
Pruning: Guyot simple
Harvest: End of September
