Selected Estates of Europe

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.

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CHAMPAGNE GRAND CRU MAILLY EXTRA-BRUT NATURE

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,...

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Sicilia Igt Bianco VALCANZJRIA

Grapes are handpicked the second week of September and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 6 months in Inox tanks prior to bottling and release.

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Sicilia Igt Bianco CARICANTJ

Grapes are handpicked the second week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 12 months in a mix of Inox tanks and French oak tonneaux prior to bottling and release.

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Cerasuolo di Vittoria Docg

Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.

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Sicilia Igt Nero d’Avola ‘ROSSOJBLEO’

Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; a little percentage of the must undergoes carbonic maceration, while the mass goes through a classic maceration on the skins for 1 week. The wine ages for 8 months in Inox tanks prior to bottling and release.

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Sicilia Igt Nero d’Avola ‘NEROJBLEO’

Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux.

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Sicilia Igt Nero d’Avola ‘SANLORENZJ’

Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.

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Sicilia Igt Nero d’Avola ‘MACCARJ’

Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 16 months in French oak tonneaux.

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Vin Santo Colli dell’Etruria Centrale Doc

Grapes are late-harvested the first week of November and air-dried up until January. The must ferments into dessert wine in stainless steel tanks at controlled temperature with selected yeasts. The wine ages for 36 months in French oak barrique, prior to bottling and release on the market.

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