Selected Estates of Europe

Vino da Tavola Rosso ‘Macajolo’

The grapes are hand-picked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts. Maceration on the skins last for 7 days. Matured for 8 months in French oak tonneaux, prior to bottling and commercial release.

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Riviera Ligure di Ponente Doc Pigato

The grapes are hand-picked during the last ten days of September, destemmed and crushed into a pneumatic press. The resulting must is fermented in stainless steel vats with ambient yeasts. At the end of the alcoholic fermentation the wine undergoes a short maceration on the skins for a few hours to extract maximum aromatic complexity from the grapes

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Vino da Tavola Bianco ‘Spigau’

Gambero Rosso Two Glasses - Full-bodied - The grapes are handpicked at the end of September, destemmed and crushed into a pneumatic press.

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