Selected Estates of Europe

Ciro’ Doc ROSATO

Gaglioppo grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 24 hours to obtain a pale salmon color. The wine mature for 6 months on its lees 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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