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CHAMPAGNE ROSE BRUT CUVEE ROSE DE SAIGNEE
Pinot Noir and Pinot Meunier grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks with maceration on the skins. A rose' wine is then obtained through the ancestral 'saignee' technique.
Continue reading...CHAMPAGNE GRAND CRU MAILLY EXTRA-BRUT NATURE
26. August 2009
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Pinot Noir grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest,...
Continue reading...Ciro’ Doc ROSATO
20. August 2009
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Gaglioppo grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 24 hours to obtain a pale salmon color. The wine mature for 6 months on its lees prior to bottling and commercial release.
Continue reading...Ciro’ Doc BIANCO
20. August 2009
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reco grapes are handpicked the first week of September, destemmed and pressed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature. The wine matures for 6 months on its lees in stainless steel tanks prior to bottling and commercial release.
Continue reading...Calabria Igt Greco Bianco
20. August 2009
Greco grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; The wine ages on its lees for 8 months prior to bottling and commercial release.
Continue reading...Ciro’ Rosso ‘RONCO DEI QUATTRO VENTI’
19. August 2009
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Gaglioppo grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 10 days.
Continue reading...Urciuolo Flli – Beneventano Igt Falanghina
5. August 2009
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Falanghina grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
Continue reading...Urciuolo Flli – Fiano di Avellino Docg
5. August 2009
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Fiano grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
Continue reading...Urciuolo Flli – Taurasi Docg
5. August 2009
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Aglianico grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in French oak tonneaux for 24 months prior to bottling and commercial release.
Continue reading...Petilia-Greco di Tufo Docg
5. August 2009
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Greco grapes are hand-picked the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine matures in stainless steel vats for 6 months prior to bottling and commercial release.
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26. August 2009
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