Selected Estates of Europe

Rosso di Montepulciano Docg ‘FOSSOLUPAIO’

Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with ambient yeasts; maceration last for 6 days. The wine ages for 8 months in stainless steel tanks, prior to bottling and release on the market.

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Recioto della Valpolicella Docg

Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 5 months prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 24 months in French oak tonneaux prior to bottling and commercial release.

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Veneto Bianco Igt

Garganega grapes are hand-picked the first week of September and air-dried naturally for 1 weeks prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 8 months part in stainless steel and part in French oak tonneaux prior to bottling and commercial release.

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Valpolicella Superiore Doc

Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 weeks prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 14 months in French oak tonneaux prior to bottling and commercial release.

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Amarone della Valpolicella Doc

Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 months prior to crushing. The resulting must ferments at controlled temperature into stainless steel tanks. The wine ages 36 months in French oak tonneaux prior to bottling and commercial release.

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Bardolino Chiaretto Doc

Corvine, Rondinella and Molinara grapes were hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with ambient yeasts. Maceration lasted for 36 hours to obtain a light, bright salmon color. The wine aged in stainless steel vats for 6 months prior to bottling and commercial release.

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Alto-Adige Valle Isarco Doc Pinot Grigio

Pinot Grigio grapes are hand-picked during the last week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts. The wine ages on its lees for several months in stainless steel tanks prior to bottling and commercial release.

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Alto-Adige Valle Isarco Doc Muller-Thurgau

Muller-Thurgau grapes are hand-picked during the last week in September, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, and it is then racked into Inox tanks wehre it matures on the lees up until the month of April following the harvest.

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Alto-Adige Valle Isarco Doc Sylvaner

Sylvaner grapes are hand-picked during the last week of September, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts, and it is then racked into Acacia oak casks where it matures on the lees up until June following the harvest.

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Alto-Adige Valle Isarco Doc Gruner Veltliner

Gruner Veltliner grapes are hand-picked during the first ten days of October, destemmed and crushed into a pneumatic press. The resulting must ferments into stainless steel vats at controlled temperature with ambient yeasts, and it is then racked into French oak casks where it matures on the lees up until the end of the summer following the harvest.

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