DISCOVER OUR
WINES FROM
Valpolicella Superiore Ripasso
Ruby red with garnet hues, rich in
ethereal red fruit with notes of
vainilla. Harmonious, dry and velvety,
it expresses itself in tandem with
meat dishes.
Valpolicella Superiore Amarone
The unrivaled king of Veneto. Amarone
has an intense and luminus red garnet
color. It is well structured. full, soft, elegant
and perfectly balanced and it exhibits
intense cherry, redcurrant, chocolate and
spices aromas.
Colline Novaresi DOC Nebbiolo
Nobile
Similarly to its Southern Piedmont counterpart, it
displays a garnet red color which is typical of
Nebbiolo grapes. The different terrior, however,
manifests itself in a fresher and more mineral
taste. Red fruits, hints of violets and spices can
easily be detected
Rosé of Nebbiolo Grapes
Nebrosé
Colline Novaresi DOC
La Contesa
Created from Erbaluce, an indigenous grape cultivated in Northern Piedmont. La Contesa is fragant, fruity, and rich of acacia and citrus notes. Excellent as apreritif, it is the ideal companion of fish, vegetables, poultry and low-fat cheese.
Shining rose with coppery reflexes. It is fruity and
fragant, with scents of citrus and white flowers. It
goes well with all fish dishes, white meats and
short and medium-aged cheeses.
CHIANTI RISERVA
DOCG
Chianti Riserva is only produced during the best vintages. The grapes used for this wine are 80% Sangiovese and 20% Canaiolo, carefully selected from the vineyards during the harvest. After the harvest, the grapes are removed from the stalks and placed into stainless steel tanks to ferment. After the fermentation, the juice is separated from the pomace and left to settle in stainless steel tanks. After the decanting when the wine has become clear and the malolactic fermentation has come to an end, fifty per cent of the wine is then put into small oak (tonneaux) barrels to mature between January and February and the other fifty per cent in bigger barrels of French Oak for approximately 24 months.
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CHIANTI DOCG
The grapes used for this wine are 85% of Sangiovese grape variety, 10% Canaiolo and 5% Mammolo. After the destemming and soft pressing, the grapes are left to ferment for approximately 10-12 days in stainless steel tanks. During the fermentation, 3 pump-overs a day are carried out. As soon as the fermentation is over, the juice from the grapes is immediately separated from the pomace (racking) and transferred to another tank for the malolactic fermentation. In January the wine is put into French oak barrels, where it is left for 12 months. After a light filtration, it is bottled and left to mature for approximately 3 months.
One of the finest wines of our collection, Nobile di
Montepulciano represents the quintessential Tuscan
wine. The heavy presence of Sangiovese grapes
gives Nobile its unmistakable ruby color, along with
a perfectly balanced taste. Notes of flowers can
also be detected; match with a great steak for the
ultimate sensorial experience
Nobile
di Montepulciano
Rosso
di Montepulciano
Characterized by a bright ruby color, Rosso di
Montepulciano is perfect with a meaty primi
piatty, such as Pasta al Ragú. Owing to its
rather dry nature, it is also the ideal companion
of steaks and roasts.
Bright ruby red color with garnet reflections.
Characteristic bouquet, expressing a correct
harmony between its spice and fruit tones.
The taste is dry, structured, elegant and with
good durability. Nebbiolo, a base wine for great
wines, pleasures the palate with great sensations
even for daily consumption.
Langhe Nebbiolo
La Riddolina
Barbaresco
Colle Gelso
One of the excellences of the Langhe region,
Barbaresco is the fruit of an extraordinary
Terroir, which advertises its special characteristic
in an intense garnet-red color, with orangey
hues, full and intense. The taste is dry, and
structures yet delicate, smooth and elegant.
Licorice and tobacco aromas stand out.
Langhe Merlot
Cá del Grillo
Balanced wine, with violet reflections, fresh and
intensive scent of ripe fruit, licorice and vanilla. A
classic accompaniment to meat dishes.
Barolo D.O.C.G
Garnet red color typical of Nebbiolo grapes, intense
aroma of ripe fruit. Dry taste, good body, soft tannins.
Served best at room temperature, with red meat and fowl.
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