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CAVA RUPEM
SANNIO AGLIANICO

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
it is perfect with grilled meat.

 
 
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MURTO
SANNIO ROSSO

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
it is recommended with grilled meat, legumes soup and ripe cheese.ti

 
   

 

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4 MOGGI
SANNIO FALANGHINA

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
it is perfect with seafood, white meat and fresh cheese.

 
   
rosato

ROSATUM
ROSATO BENEVENTANO

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
Fresh and perfumed, it is perfect with all kind of food, in particular with seafood and white meat.

 

   
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MALETIEMPO
AGLIANICO BENEVENTANO

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
it is recommended with meat and mature cheese.

 
   
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FINILE
FALANGHINA BENEVENTANO

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
it is exellent with seafood and cold plates.

 
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