Tag Archive | "white / dry"
Trebbiano d’Abruzzo Doc
Grapes are handpicked and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts. The wine ages for 6 months in stainless steel tanks prior to bottling and release.
Continue reading...Toscana Bianco Igt
Monday, July 27, 2009
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Gewurztraminer, Chardonnay and Sauvignon grapes are hand-picked the first week of September, crushed and fermented at controlled temperature into stainless steel tanks. The wine ages in French oak barriques for 6 months prior to bottling and commercial release.
Continue reading...Valdadige Chardonnay Doc
Sunday, July 19, 2009
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Chardonnay grapes are harvested the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for 6 months prior to bottling and commercial release. 100% Chardonnay.
Continue reading...Veneto Bianco Igt
Saturday, July 18, 2009
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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.
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.
Continue reading...Alto-Adige Valle Isarco Doc Sylvaner
Friday, July 17, 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
Friday, July 17, 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...Riviera Ligure di Ponente Doc Pigato
Friday, July 17, 2009
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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
Continue reading...COSTE DELLA SESIA BIANCO DOC ‘VIGNALUCE’
Friday, July 10, 2009
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Grapes are handpicked the third week of September. Fermentation at controlled temperature in Inox vats with ambient yeasts. The wine ages for 1 year in stainless steel vats sur-lie where it completes the malolactic fermentation, prior to decanting, sterile filtration and bottling.
Continue reading...Urciuolo Flli-Greco Di Tufo DOCG
Tuesday, March 24, 2009
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Greco grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts...
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Monday, August 3, 2009
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