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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.
Continue reading...Alto-Adige Valle Isarco Doc Sylvaner
17. July 2009
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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.
Continue reading...Alto-Adige Valle Isarco Doc Gruner Veltliner
17. July 2009
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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.
Continue reading...Teroldego Rotaliano Riserva Doc ‘Vigilius’
17. July 2009
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Teroldego grapes are hand-picked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins lasted for 12 days in 2003 vintage. The wine matured in French oak tonneaux for 12 months and was bottled unfiltered.
Continue reading...Val di Cornia ‘FIDENZIO’
24. March 2009
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Cabernet and Merlot grapes are hand-picked the first week of October and fermented into open wooden vats with ambient yeasts...
Continue reading...Carmignano DOCG ‘VILLA POGGIOLO’
24. March 2009
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Cabernet and Sangiovese grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks...
Continue reading...Bolgheri Rosso ‘San Martino’
24. March 2009
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Grapes are handpicked and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks....
Continue reading...Montepulciano
24. March 2009
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Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 14 days...
Continue reading...Toscana IGT Sangiovese ‘ASSO’
24. March 2009
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Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts...
Continue reading...Toscana IGT ‘Botryis’
24. March 2009
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Trebbiano and Malvasia del Chianti grapes are hand-picked the first week of October and naturally air-dried for 3 months prior to pressing....
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17. July 2009
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