Tag Archive | "Organic"
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
Wednesday, August 26, 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...Cerasuolo di Vittoria Docg
Monday, August 24, 2009
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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.
Continue reading...Sicilia Igt Nero d’Avola ‘ROSSOJBLEO’
Monday, August 24, 2009
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.
Continue reading...Sicilia Igt Nero d’Avola ‘NEROJBLEO’
Monday, August 24, 2009
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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.
Continue reading...Vin Santo Colli dell’Etruria Centrale Doc
Monday, August 3, 2009
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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.
Continue reading...Rosso di Montepulciano Docg ‘FOSSOLUPAIO’
Monday, August 3, 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 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.
Continue reading...Bardolino Chiaretto Doc
Saturday, July 18, 2009
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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.
Continue reading...Alto-Adige Valle Isarco Doc Pinot Grigio
Friday, July 17, 2009
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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.
Continue reading...Alto-Adige Valle Isarco Doc Muller-Thurgau
Friday, July 17, 2009
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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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Wednesday, August 26, 2009
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