Category: Brut Traditional Method Sparkling Wine 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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Category: Traditional Method Sparkling Wine Extra 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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Denomination: Toscana IGT
Grapes: Malvasia Nera 100%
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 30 days at a temperature between 24-25 ° C during which the skins are frequently bathed. The malolactic fermentation takes place in barriques.
Aging: for 12 months in French oak barrels used for the second or third times. Further aging in bottle for 12 months
Tasting notes: a wine with intense ruby red color, aromas of ripe fruit, hints of spice and black pepper, complex and elegant with harmonious tannins, great personality
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Denomination: Toscana IGT
Varieties: 100% Colorino
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 20 days at a temperature between 24-25°C. The malolactic fermentation takes place in barriques
Aging for 15 months in French oak barrels in part new and in part used for the second and third times. Further aging in bottle for 12 months
Tasting notes: the color is deep ruby red, ripe fruit flavors of blackberry and black currant, in particular, pleasant sensation of freshness, soft tannins
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Denomination: Toscana IGT
Varieties: 100% Sangiovese
Vinification: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 30 days at a temperature between 24-2 °C. The malolactic fermentation takes place in barriques.
Aging: for 15 months in French oak barrels used for the second and third times. Further aging in bottle for 12 months
Tasting notes: the color is ruby red, hints of ripe fruit and spicy notes that are a pure expression of the Tuscan territory, persistent and elegant
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Denomination: Toscana IGT
Production area: Castelnuovo Berardenga (SI)
Grapes: 100% Chardonnay
Vinification: soft pressing with inert gas and dry ice, static settling for 12-24 hours in a steel tank, followed by alcoholic fermentation at controlled temperature
Bottle aging: 3 months
Organoleptic characteristics: notes of mimosa and chamomile, final peach nuances.
Alcohol by volume: 12.5%
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Denomination: Toscana IGT
Production area: Castelnuovo Berardenga (SI)
Grapes: 100% Pinot Noir
Vinification: 3 months in stainless steel tanks
Vinification: soft pressing with inert gas and dry ice, static settling for 12-24 hours in a steel tank, followed by alcoholic fermentation at controlled temperature
Bottle aging: 3 months
Alcohol by volume: 12.5%
Organoleptic characteristics: Organoleptic characteristics: intense pink color, clear floral and fresh fruit notes. Balanced and persistent finish
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