Wine and Beer

Denomination: Rosso di Montepulciano DOC
Grape varieties: 80% Prugnolo gentile, 15% Canaiolo Nero, 5% Colorino
Vinification: fermentation for 12 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 6-8 months in 20 hl oak barrels 
Bottles per year: 18.000-20.000
Format: 0,75lt
Pairing: pasta with white ragout, white meats, and charcuterie.

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Denomination: Vino Nobile di Montepulciano DOCG
Grape varieties: 80% Prugnolo gentile, 10% Canaiolo Nero, 10% Colorino
Vinification: fermentation for 12 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 24 months in 20 hl oak barrels
Fining in a bottle: 6-8 months
Bottles per year: 30.000-40.000
Format: 0,75lt
Pairing: pasta with meat ragout, game birds, mature cheese.

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Denomination: Vino Nobile di Montepulciano DOCG
Vineyard/Cru: Pietra Rossa
Grape varieties: 80% Prugnolo gentile, 10% Canaiolo Nero, 10% Colorino
Vinification: fermentation for 18 days in 25/30 hl stainless steel vats at a controlled temperature of 26°-28°C.
Maturation: 30 months in 10/15 hl oak barrels
Fining in a bottle: 8-10 months
Bottles per year: 8.000-10.000
Format: 0,75lt
Pairing: pasta with meat ragout, game, mature cheese.

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Denomination: Rosato Toscana IGT
Production area: Gaiole in Chianti (Siena)
Vines: 100% Sangiovese
Vineyard: San Marcellino
Fermentation: in steel from 19 September to 22 October and 3 months in contact with indigenous yeasts at 10 ° C always in steel
Alcohol by volume: 13,22% Vol
Organoleptic characteristics: a rosé with excellent freshness, deep, balanced, mineral, enveloping, and elegant aromas.

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Denomination: Toscana IGT
Production area: San Miniano (Pisa)
Varieties: Sangiovese, Malvasia nera, Canaiolo
Vinification: in a steel tank at a controlled temperature.
Aging: in contact with the fermentation yeast for 6 months
Service temperature: 6°-8°
Tasting notes: cherry-colored wine with hints of rose and red fruits on the nose

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Category: Traditional Method Sparkling Wine Extra Brut
Appelation: Crémant d'Alsace AOC
Vintage: NV
Grape varieties: Chardonnay
Soils: Clay-limestone
Vinification: the base wine is vinified in stainless steel vessels. Malolactic fermentation is avoided
Ageing on lees: 24 months
Dosage: 3 g/l
Alcohol strength:
Service temperature: 7-9°C
Format: 0,75lt

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Category: Traditional Method Sparkling Brut
Appelation: Crémant d'Alsace AOC
Vintage: 2021
Grape varieties: Pinot Noir 100%
Soils: Calcareous
Vinification: This Rosè base wine is obtained by blending two different fractions: one from direct pressing and the other from rosé de saignèe, vinified then in stainless steel vessels. Malolactic fermentation is avoided.
Ageing on lees: minimum of 12 months
Alcohol strength: 12,5%
Service temperature: 7-10°C
Format: 0,75lt

Category: Traditional Method Sparkling Wine Brut
Vintage: s.a.
Appellation: Vouvray AOC
Grape varieties: Chenin Blanc 100%
Production area: Vouvray, Loire Valley, France
Alcohol strength: 13% by vol.
Serving temperature: 8-10°C
Pairings: as an aperitif, with cured meats, white and red meats, cheeses, fish dishes

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