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CAVA RUPEM |
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DOC - Designation of Origin | ||
Produced with aglianico grapes. After the late harvest and the wine pressing, the 25-30 day maceration on grape skins in steel fermentation tanks starts. The process of maturation, which takes place in medium toasting barriques, lasts 12 months. An intense red colour and a scent of marmalade, cinnamon and liquorice make this wine unique. Served at 18/20 °C |
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MURTO |
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DOC - Designation of Origin | ||
Produced with aglianico, sangiovese and cabernet grapes. After the late harvest and the wine pressing, a 25-30 day maceration on grape skins in steel fermentation vats starts. The process of maturation in medium toasting barriques, lasts 10 months. A deep red colour and a perfume of plum and vanilla make this wine unique. Served at 18/20 °C |
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4 MOGGI |
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DOC - Designation of Origin | ||
Produced with falanghina grapes. After the harvest and the crushing, the must is made clear by static cold settling. The fermentation takes place at a controlled temperature and it lasts over twenty days. The process of maturation in steel fermentation tanks lasts a few months. A light yellow colour and an intense exotic perfume are the features of this wine. Served at 8/10 °C |
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ROSATUM |
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IGT - Typical Geographic Indication | ||
Produced with aglianico and sangiovese grapes. After the harvest and the crushing, a short-lasting maceration and a following pressing take place. The fermentation takes place at a controlled temperature for over twenty days. After fermentation, the wine is transferred into steel tanks where it stays for a few months. Ideal temperature: 8/10 °C |
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MALETIEMPO |
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IGT - Typical Geographic Indication | ||
Produced with aglianico and sangiovese grapes. After the harvest and the wine pressing, a 14-16 day process of maceration on grape skins in steel fermentation tanks starts. Its features are an intense red colour and a blackberry perfume. Served at 16/18 °C |
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FINILE |
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IGT - Typical Geographic Indication | ||
Produced with falanghina and garganeca grapes. After the harvest and the crushing, the must is made clear by static cold settling. The fermentation takes place at a controlled temperature. The process of maturation in steel tanks lasts a few months. Its characteristics are a golden yellow colour and an exotic and flowery perfume. Served at 8/10 °C |
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