Grape Type: Prosecco 100%
Terroir: mostly clay soil
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March.
Organoleptic Characteristics
Colour: straw yellow.
Bouquet: Fresh fruity varietal aromas green apples and pears.
Taste: dry with a delicate fizz; elegant, fresh and lively
Alcohol Content: 11 % Vol.
Food matching: starters, Italian antipasti; light 1st courses; fish mains; vegetable dishes and soft cheeses.

Grape Type: 100% Grillo
Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Vinification system: Vinificated in white, in reduction, the most is fermented at very low tem perature to exalt the aromas at their best.No wood aging, only stainless steel.
Organoleptic Characteristics
Colour: lemon colour.
Bouquet: aromas of flowers, white melon, pears and pineapple, with delicious notes of citrus.
Taste: Full body, fresh and wide, good acidity, tropical, with a closing citrus taste.
Alcohol Content: 12.5% Vol.
Food matching: the wine is perfect as an aperitif, but as tasted we can higly recommend to try it with chicken teriyaki nuggets.

Grape Type: 100% Nero d’Avola. Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Wine Making Process: Soft pressed, frequently pumped, maceration at controlled temperature from 10 to 12 days.No wood aging, only stainless steel.
Organoleptic Characteristics
Colour: red very intense ruby colour with reduced transparency.
Bouquet: florear, Nero d’Avolta is carried out with the violet. When aged it can develop complex aromas such as leather, cocoa, chocolate, licorice and cinnamon.
Taste: soft tannins with red fruits,blackberry-blueberry arom as typical of this wine variety.
Alcohol Content: 13.5% Vol.
Food matching: ideal for strong flavors dishes, venison, game souce, lamb and roasts.

Grape Variety: 100% Garganega.
Terroir: volcanic hillside in Gambellara Classic area. Vineyard are between 25 and 40 years old.
Harvest and Vinification System: by hand at the end of September and the beginning of October.
 The grapes are allowed to dry gently in well ventilated rooms in an old tower from the 1700s for a period of 6 months.
Wine Making Process: after having detained the sweetness desired by the wilting, the grapes are pressed down at 2 bar for 8 hours. The juice obtained is about the 20% of the original fresh fruit weight. It is fermented in old allier barriques and stays inside for a period of 10-12 months. Often the stabilisation occurs naturally. Afterwards it is filtered only once and it is bottled straight away..
Organoleptic Characteristics
Colour: Intense golden yellow fading to amber
Bouquet: Nose is very intense, rich fruity aromas of ripe fruits which fades into the floral bouquet, notes of vanilla.
Taste: characteristic, harmonious, semi-sweet, slightly bitter aftertaste, with the possible perception of wood
Alcohol Content: 12,5% Vol.
Food matching: great meditation wine, match perfectly with ice cream and desserts. Highly suggested with dry or stuffed biscuits.

Grape Type: Prosecco 100%
Terroir: mostly clay soil.
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March. Te wine rests another month in the bottle before being put on the market.
Organoleptic Characteristics
Colour: light straw yellow
Bouquet: Delicately fruity and slightly aromatic.
Taste: dry with a delicate fizz; elegant, fresh and lively.
Alcohol Content: 11,5 % Vol.
Food matching: ideal with canapés and starters, it is perfect for serving as a pre-dinner welcoming drink, or a light after dinner bubbly to give verve to the conversation.

Grape Type: Corvina Veronese, Rondinella, Molinara.
Terroir: from vineyards of Mezzane valley hills, in the Heart of Valpolicella classica zone, with excellent exposure to sunlight and has a limestone soil of Eocene origin.
Wine Making Process:after pressing and a low temperature fermentation, wine is put in barrels for the aging process.A mix of big traditional oak barrels and modern barriques lined up in the centuries old cellars of the winery, contributes to create the perfect balance caracteristic of Palazzo Maffei wines.
Organoleptic Characteristics
Colour: ruby red, medium intensity.
Bouquet:On the nose, it displays perfumes of ripe fruits and spices.
Taste: medium body, pleasant aroma reminiscent of bitter almonds, delicate and velvety palate.
Alcohol Content: 13 % Vol.
Food matching: classic for the whole meal, particularly suitable for risotto, pasta and beans, red and white meat, semi-hard cheeses.

Grape Type:Cortese 30%, Garganega 25%, Trebbiano 20%, Malvasia 10%, Tocai 5%
Terroir: the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Wine Making Process:the juice is vinified for three months in stainless steel tanks.
Organoleptic Characteristics
Colour: straw yellow with greenish reflections.
Bouquet:elegant bouquet, slightly aromatic thanks to the malvasia grape, flowery nose of acacia and orange blossom.Fruity scents of ripe peach, hints of pineapple and citrus fruits (pink grapefruit).
Taste:this wine is a very good balance of acidity and sapidity. Intense minerality combined with a pleasant round palate. Light aromatic herby notes like sage introduce an intense flavor of grapefruit and candied.It’s a medium body wine.
Alcohol Content:12% Vol.
Food matching:great aperitif,match with shell fish like crab, prawn and mussels or soft pastries, white meat, chicken and turkey.

Grape type: Trebbiano
Vinification system:it follows the modern principles of “white” vinification. The maceration process undergoes a quick and light maceration on the skins of the grape.
The temperature is controlled ad 15°-18°C for 8-10 hours. Next the wine is separated from the skins through a gentle pressing.
The wine-must is chilled at a temperature of 8°-10°C and decanted for 10-12 hours.
Each phase of the vinification follows the strictest codes of organic wine production.
Agricola Cirelli is full organic certified.
Wine making process: the harvest is carried out on the 3rd week of september, when the grape s fully ripe.
The wine obtained is stored over noble lees in steel tanks for three months, then kept at temperature of 12°C.
Such a temerature allows to mantain the aromatic characteristics and the freshness up to the stabilization and bottling time.
Organoleptic characteristics:
Colour:light, straw-yellow with greenish reflections.
Bouquet:fresh and intense.Floral and fruity. White flowers like acacia and linden. Citrus notes with hues of exotic fruit.
Taste:crisp, yet soft and round.Well Balanced medium to full bodied, with hints of apples and citrus fruits.
Alcohol content: 11,5% Vol
Food matching:excellent with any type of fish, light pasta dishes;fresh and soft cheeses.

Grape type: 100% Prosecco.
Vinification system: traditional fermentation in stainless-steel tanks, refined on lees in Charmat method for 6 months.
Organoleptic caracteristics:
Colour: straw-yellow
Alcohol content: 11.5% Vol.
Bouquet: fresh floral and fruity with classic hints of green apple and pears.
Taste: pleasent fizz, dry palate.
Food matching: classic Italian aperitif, ideal for starters, salami, crispy nibbles, and vegetable risotto.

Grape Type: 100% Aglianico.
Terroir: tuffaceous volcanic soil, rich in minerals.
Vinification system: Handpicked grapes between end of October and beginning of November.
Wine Making Process: Traditional maceration over skins for 10 days in small steel containers at controlled temperature. Refinement takes place in stainless steel tanks and then in bottles for 4 months.
Organoleptic Characteristics
Colour: Ruby red with purple reflections.
Bouquet: Intensely scented, it presents persistent aromas of fruits of the forest.
Taste: to the palate it is fresh, dry and well balanced. It has a medium body and is easy to drink.
Alcohol Content: 12,5 % Vol.
Food matching: Huge versatility and easy to combine perfect with simple pasta dishes goes well with complex food. Spicy tomato-sauced pasta; barbecued meats and medium aged cheeses are the right match.

Grape Type: 100% Glera.
Terroir: pebbly soil near the Piave river consisting of a mix of sand, chalk and clay.
Vinification system: the grapes are hand-picked in the second half of September. Put in small boxes, they are then soft pressed with pneumatic weight, and fermented at controlled temperature (18-20°C) The yield equals 140 quintals per hectare.
Organoleptic Caracteristics
Colour: dark straw-yellow, cloudy because of the sediment
Bouquet: Great nose of yeast and biscuits, with a surprising tropical fruity end.
Taste: extremely mineral palate, complex and pleasant. Slightly bitter finish, it resembles Brut Nature Champagne without the sparkle.
Alcohol Content: 11.5 % Vol.
Food Coupling: this rare type of still white wine will surprise paired to oysters and fresh, strongly tasting seafood in general (Lobsters; langoustines etc.) We suggest trying it with fresh, off-the-coast oysters or mussels in a cream and garlic sauce.

Grape Type: 70% Nero d’Avola, 30% Merlot Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Wine Making Process: low production (6,5 – 7,0 tons per Ha), maceration at controlled temperature from 10 to 13 days. The wine is kept in concrete vessels where it cleans up, and after sent to French barriques for 4 to 6 months for the maturation.
Each wine is vinificated separately, only at the end they are blended.
Organoleptic Characteristics
Colour: deep ruby red with violet hues.
Bouquet: the nose is particulary complex, this is given by the fusion of those two noble grapes.Aroms of properly matured fruits (blackberry, cherry, plum) and vanilla.
Taste:very aromatic and persistent, good acidity, soft tannins. Very very smooth in the mouth, this is given by the merlot, perfect combination for this wine.
Alcohol Content: 14% Vol.
Food Matching: goes well with red meat dishes and strong or spicy cheeses. Goes perfect with all roasts and it’s recommended with fat meat fish like swordfish, tuna, eel, or salmon.

Grape Variety: 100% Glera.
Terroir: The land has a mixed composition of marl, clayey limestone, sandstone and clay rough sea.
Vinification System: the vines are grown using sylvoz method.
Wine Making Process: Charmat.
Organoleptic Characteristics
Colour: straw yellow with fine and persistant effervescence.
Bouquet: nose is very intense, rich in fruity aromas of apple, pear, citrus fruit which fades into the floral bouquet.
Taste: The taste is soft, fresh, intense and persistent, moderately sweet.
Alcohol Content: 12% Vol.
Food matching: great aperitif, also joins perfectly to appetizers of salmon and raw fish and seafood dishes.
Because of his slight residual sugar content is excellent with sweets and dry patisserie.

Grape type: 100% glera.
Vinification system: charmat 1st fermentation. 2nd fermentation on lees in the bottle.
Wine making process: Handpicked grapes in late september, following the grow moon calendar.
During the first fermentation the wine juice must is left in contacet with the grape skins for 2 days.The separation then is made by decanting the wine, that is then stored into refrigerated tanks , to stop the fermentation.
Close to Easter, following the “Grow Moon” calendar, the wine is then bottled with no added sulfites to process the second fermentation in the bottle.
The wine is not filtered, and it ferments in the bottle, being completely mature adound september.
This method, thanks to the yeasts that stays and deposit at the bottom of the bottle (from here the name “col fondo” literally “with sediment”) allows this wine to preserve for years.
Organoleptic caracteristics:
Colour: straw – yellow, greenish reflections Bouquet: Great bisquity nose, with plenty of apple/brioche coming through, flowery end.
Alcohol content: 11%
Taste: dry palate, complex and pleasant.More reminiscent of champagne than prosecco. Slightly salty finish. Very mineral and calling for more.
Food matching: perfect to have as an aperitif, or to go with fish dishes, white meat and vegetable risottos. To be served chilled, 10-12°C.
   

Grape Variety: Montepulciano 100%
Terroir: this wine comes from old vineyards planted in the territory of Atri, according to the organic farming principles. The soil is a mix of clay and schists.
Vinification system: First the grapes are selected, then they are destemmed, the skins are mixed with the must: the latter process lasts 10-15 days at a temperature of 15°C for the first three days, and at 28-30°C for the remainder of the time.
Wine Making Process: The winemaking follows the modern principles of red vinification. During the fermentation, delestage happens regularly, allowing the gradual extraction of the noble components of the skins. When this phase is over, the wine is separated by the skins through a gentle pressing and stored in steel tanks for the successive malolactic fermentation. After six months in the steel tanks, the time necessary for the tannins to ripe, the wine is finally filtered and bottled. The wine is refined for one month in the bottle and only then it is sold to the public. Each phase of the vinification follows the strictest codes of organic wine production.
Organoleptic Characteristics
Colour: A ruby red wine.
Bouquet: Fresh scent; intensely fruity with hints of mature red fruits like cherries.
Taste: Soft, round, medium to full-bodied it has a persistent taste. It is pleasantly fruity to the palate, with balanced acidity and good minerality.
Alcohol Content: 13 % Vol
Food matching: this Red matches perfectly most dishes of Italian cuisine. From Pasta in tomato sauce, even spicy and meaty, like a classic Ragù, to grilled barbecued meats like pork ribs and lamb kebabs, this wine is extremely versatile and easy to drink.

Grape Type: Lugana 100%.
Terroir: the vineyards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Organoleptic Characteristics
Colour: golden yellow.
Bouquet: intense nose of ripe fruits (apricot and banana), even tropical as papaya and pineapple.
Taste: a touch of oak surrounds a creamy and silky texture, great body with long and persistent aftertaste.
Alcohol Content: 13% vol.
Food matching: we suggest this wine in pairing with more elaborate dishes based on white meat (chicken, veal escalope) lake fish as carp or pike.

Frantoio Montedoro was established in 1998, their goal to produce outstanding extra virgin olive oil from this beautiful part of Italy and take full advantage of the fertile soil and excellent climate in this part of Le Marche.
The olive mill and the trees of the frantoio are deep in the beautiful Le Marche countryside in the area of the quiet villages of Montedoro and Roncitelli and just in land from the Adriatic resort of Senigallia. In the surrounding countryside are also the groves of the small cooperative of farmers who supply some of the olives to the mill for processing into their normal blended olive oil as well as their lovely Raggia extra virgin olive oil.
Frantoio Montedoro prides itself with the care it takes in the production of all their extra virgin olive oils and this care extends all the way through from the care and pruning of the trees to the harvest and the final production of their olive oil at the mill for bottling.
Their Raggia di Montedoro extra virgin olive oil allows the consumer to purchase a monovaietal oil made only from the Raggia variety of olive which is only really grown in this part of Italy. By growing and using the Raggia variety of olive, Frantoio Montedoro shows how the production of monovarietal olive oils can result in olive oils of outstanding quality and freshness. Raggia di Montedoro is a very fruity olive oil of a crystal green colour, intense aroma of fresh grass to the nose, and sweetness with hints of walnuts and hazelnuts to the palate.
The Frantoio has picked up many awards over the years and are very involved with promoting Le Marche olive oils to countries outside of Italy, including Australia and northern Europe. The dynamic young team who now run the business actively encourage visits from educational establishments such as local schools and colleges and also are active in arranging tours for visitors from other parts of Italy and indeed from all over the world. We at Olivaverde are proud to know and be involved with frantoio Montedoro and to also be the only suppliers of their fine extra virgin Raggia di Montedoro olive oil in the UK and Ireland.

Grape Variety: Glera (known as Prosecco, before a reform of the law), Bianchetta, Perera and Verdisio.
Terroir: Shallow, marly and clayey soil
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during late September / early October. It spends 14 days macerating on the grape skins. The secondary fermentation happens naturally in the bottle. In spring, before bottling, unfermented must is added from the same variety of pressed dried grapes. Then the wine is refined in the bottle until the end of the following summer.
Organoleptic Characteristics
Colour: orange, copper colour, due to long contact with grape skins; cloudy looking as unfiltered
Bouquet: complex and intense to the nose with surprising notes of barely malts and apple cider. Then citrus notes of grapefruit that returns to the palate.
Taste: very mineral to the palate, it reveals a good structure. Excellent freshness and minerality contribute to its full taste. Crunchy green apples and a malted note reveal a long and persistent aftertaste, calling for one more sip.
Alcohol Content: 11 % Vol
Food matching: due to its great structure this wine is paired well with any sophisticated Risotto; Chicken casseroles with Polenta on the side; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses.
Drunk on its own is a perfect wine for pre-dinner conversation.

Grape Type: Sangiovese 100%
Terroir:it is clayey and rocky, and tends to be poor and dry.
Vinification system: After the bunches are lightly pressed in the cellar, they are allowed to ferment in steel vats at a controlled temperature for 20-25 days. Periodically during this time, must is passed over the grape dregs (a technique known as rimontaggio) and the vats are completely emptied and refilled (a technique known as delestage).
Wine Making Process: The grapes are harvested generally in mid October, by hand and gathered in small crates. The slightly late harvest of these grapes results in a very fruity wine with significant body. The wine, with light sediment, is aged for 12 months in small barrels of 225 and 500 litres to reach an optimum balance. Before it is made available for consumption it is allowed to age a further 3 months in the bottle.
Organoleptic Characteristics
Colour: dark ruby red, with garnet reflections.
Bouquet: Fresh aromas of ripe cherries, with pleasant woody undertones.
Taste: elegant and well-balanced. It tastes fruity with a touch of spices; soft yet with good body.
Alcohol Content: 13.5 % Vol.
Food matching: Sanlorenzo Rosso di Montalcino goes very well with all red meat and cheese dishes.

Grape Type: 100% Fiano.
Terroir: tuffaceous volcanic soil.
Vinification system: The grapes are hand harvested then destemmed, the juice is then cooled and left with the skins for a brief period of time.
Wine Making Process: The wine is fermented under temperature controlled conditions. The newly formed wine then is immediately racked off, filtered and kept at low temperatures. This maintains the fruity aromas in their freshest state and allows for a natural stabilization process.
Organoleptic Characteristics
Colour: straw yellow with green reflections.
Bouquet: lightly floral and pleasantly fruity; elegantly aromatic and harmonious.
Taste: to the palate the wine is full-bodied yet subtle, elegant and with a long aftertaste.
Alcohol Content: 13.5 % Vol.
Food matching: the wine is perfect as an aperitif or with typical Mediterranean cuisine, such as salads, pasta, seafood and white meats. It is excellent also with flavoursome, spicy Asian foods; like Thai or Japanese cuisine. We recommend you to try with some green Thai curry or Japanese Sashimi, Chirashi Sushi.

Frantoio Montedoro was established in 1998, their goal to produce outstanding extra virgin olive oil from this beautiful part of Italy and take full advantage of the fertile soil and excellent climate in this part of Le Marche.
The olive mill and the trees of the frantoio are deep in the beautiful Le Marche countryside in the area of the quiet villages of Montedoro and Roncitelli and just in land from the Adriatic resort of Senigallia. In the surrounding countryside are also the groves of the small cooperative of farmers who supply some of the olives to the mill for processing into their normal blended olive oil as well as their lovely Raggia extra virgin olive oil.
Frantoio Montedoro prides itself with the care it takes in the production of all their extra virgin olive oils and this care extends all the way through from the care and pruning of the trees to the harvest and the final production of their olive oil at the mill for bottling.
Their Raggia di Montedoro extra virgin olive oil allows the consumer to purchase a monovaietal oil made only from the Raggia variety of olive which is only really grown in this part of Italy. By growing and using the Raggia variety of olive, Frantoio Montedoro shows how the production of monovarietal olive oils can result in olive oils of outstanding quality and freshness. Raggia di Montedoro is a very fruity olive oil of a crystal green colour, intense aroma of fresh grass to the nose, and sweetness with hints of walnuts and hazelnuts to the palate.
The Frantoio has picked up many awards over the years and are very involved with promoting Le Marche olive oils to countries outside of Italy, including Australia and northern Europe. The dynamic young team who now run the business actively encourage visits from educational establishments such as local schools and colleges and also are active in arranging tours for visitors from other parts of Italy and indeed from all over the world. We at Olivaverde are proud to know and be involved with frantoio Montedoro and to also be the only suppliers of their fine extra virgin Raggia di Montedoro olive oil in the UK and Ireland.

Grape Variety: 100% Gaglioppo.
Terroir: clay-limestone.
Vinification System: Maceration over the grape skins for 6 days at controlled temperature 25-26°C.
Wine Making Process: The harvest is carried out manually in small boxes of 18Kg during the 2nd week of October.
After the grapes are derasped, they are softly pressed up to 0,4 bar. No selected lees, nor enzymes are used. Before bottling it is filtered through coarse boxes.
It is unclarified and refined in stainless steel tanks. The total production is of 7.500 bottles.
Organoleptic Characteristics
Colour: light ruby red.
Bouquet: floral and fruity; with hints of geranium, red berries, fruits of the forest. Slightly spicy and brackish.
Taste: Of rich and round consistency to the palate, it expresses a good full-bodied structure. The minerality is strong, combined to the perfectly integrated good acidity and tannicity. Long and persistent aftertaste, with that brackish flavour that is reminiscent of the sea. In fact, the vineyards are very proximate to the Med and at sea level.
Alcohol Content: 13,5 % Vol.
Food matching: grilled red meats; spicy sausages; fish soups, even rich and spicy; young to medium aged cheeses.

Grape Variety: Glera (known as Prosecco, before a reform of the law), Verdisio and Bianchetta
Terroir: Shallow, marly and clayey soil
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during late September / early October. It spends 14 days macerating on the grape skins. The secondary fermentation happens naturally in the bottle. In spring, before bottling, unfermented must is added from the same variety of pressed dried grapes. Then the wine is refined in the bottle until the end of the following summer.
Organoleptic Characteristics
Colour: orange, copper colour, due to long contact with grape skins; cloudy looking as unfiltered
Bouquet: complex and intense to the nose with surprising notes of barely malts and apple cider. Then citrus notes of grapefruit that returns to the palate.
Taste: very mineral to the palate, it reveals a good structure. Excellent freshness and minerality contribute to its full taste. Crunchy green apples and a malted note reveal a long and persistent aftertaste, calling for one more sip.
Alcohol Content: 11,5 % Vol
Food matching: due to its great structure this wine is paired well with any sophisticated Risotto; Chicken casseroles with Polenta on the side; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses. Drunk on its own is a perfect wine for pre-dinner conversation.

Grape Variety: Vespaiola, Garganega, Tokai
Terroir: foothills vineyards location combined with volcanic-tuffaceous soils, which provide excellent water balance that is reflected in the final product.
Vinification System: fermentation in stainless steel tanks at temperature around 22-24°C, yield in must 20-25%.
Wine Making Process: the grapes are harvested by hand and put to dry partly laid on racks, partly hanging from the beams, depending on the type of cluster. The drying process is natural and continues for two to three months depending on the weather of the season, until the sugar concentration reaches 32-34%. The painstaking care in the selection of the clusters takes a long time, but it is the price to pay for having a high quality product. After destemming, which is particularly delicate due to the long drying phase, grapes undergo a slow and gentle pressing to give the wine its characteristic softness. The fermentation process takes place only with the natural enzymes contained in the must, without any additions. Wine is clarified by cooling down to -5/6°C , so there is no need of mechanical filtration and therefore a light settlement of tartaric acid is natural. After aging a year in stainless steel tanks, the wine is bottled. The total production is about 4000 bottles.
The entire process is followed personally by the producer, creating a precious wine from the earth to the glass.
Organoleptic Characteristics
Colour: bright golden to amber colour.
Bouquet: fruity with hints of honey combined with tropical fruit, apricot, peach and citrus.
Taste: with freshness of pure fruit, it is full, elegant, delicate and clean. The high phenolic ripeness accentuates the ripe fruit both on the nose and palate also through a long and persistent aftertaste. Excellent balance between acidity and sugars.
Alcohol Content: 12,5 % Vol
Food matching: cakes and pastries, pate de foie gras and young to medium aged creamy blue cheeses. Classified as a “meditation wine”, it can be also relished on its own.

Grape Type: 100% Aglianico.
Terroir: tuffaceous volcanic soil, rich in minerals.
Wine Making Process: Handpicked grapes between the end of October and beginning of November. Traditional maceration over skins lasts for 10 days in small steel containers at controlled temperature. Then the wine is elevated in barriques and refined in bottle for 12 months.
Organoleptic Characteristics
Colour: Ruby red with violet hues.
Bouquet: To the nose, red currant, blackberries and soft spices, like vanilla and cinnamon.
Taste: its soft, elegant structure has a delicate balance between wood and natural tannicity. This wine is for those who love Aglianico authenticity at its best.
Alcohol Content: 14 % Vol.
Food matching: this wine is perfect with strong tasting traditional dishes from the region of its origin (i.e. Basilicata): Lamb, red dry peppers dishes. Ideal also with roasts and elaborated pasta dishes, it sure is a great match to aged cheeses of hews milk like Pecorino.

Grape Type: 100% glera.
Terroir: clay Wine Making Process: grapes are strictly hand picked, the maceration is carried out on the skins only in part, with indigenous yeast.The fermentation happens at controlled temperature, extremely low use of sulphur dioxide , which in this case goes down to 40 milligram per liter. Second fermentation happen in the bottle, and after an average of 40 days the wine is ready to be drink.It benefits from longer aging in the bottle. Even up to 3-4 years.
Organoleptic Characteristics
Colour: straw yellow, greenish reflections
Bouquet: very elegant, with defined apple and white flowers aroma like hawthorn and acacia
Taste: persistend and refined effervesence, long aftertaste that corresponds to the nose hints
Alcohol Content: 11%
Food matching: all round meal, from startes with almonds and pistacios to mains of risotto and fresh water fish like pike and trout.

Grape Type: Syrah 100%
Terroir: mixture of clay and silt predominantly with limestone.
Vinification system: The running of the vineyard abides by the dictate of natural viticulture and biodynamic agriculture: pruning and the working of the ground are looked into according to lunar and planetary phases; phytosanitary defence is entrusted solely to the use of copper and sulphur which is distributed in minimal quantities, thanks also to maceration and the use of natural infusions; biodynamic preparations allow the enlivening of the soil and avoid any kind of fertilizing and winter ploughing which structures the land during the cold season. All this is done to succeed in bringing the healthy bunches to maturation and to consent a vinification totally free of corrective and chemical products.
Wine Making Process: After de-stemming, a part of the grapes are left whole and another part is slightly foot pressed and manually placed into small concrete vats without the use of pumps. Fermentation is automatic, without selected yeasts, sulphur and controlled temperature. Refining is carried out in wood and cement for 14 months and the wine is bottled without filtration or stabilization.
Organoleptic Characteristics
Colour: ruby red, with garnet reflections.
Bouquet: Fresh aromas of ripe cherries, with pleasant woody undertones.
Taste: elegant and well-balanced. It tastes fruity with the classic peppery notes typical of Syrah grapes. A hint of soft spices from the gentle wood-ageing preludes to a long finish.
Alcohol Content: 12 % Vol. (min. from consortium disciplinary).
Food matching: this Syrah pairs perfectly the T-bone steak typical of the local cow breed, Chianina, as well as any other red meat of beef or game. We recommend it particularly with a spicy meat casserole or a rack of lamb. For those who do not like meat, a medium aged Pecorino cheese or vegetable Lasagne.

Grape Variety: 100% aglianico.
Vinification System: maceration over the grape skins for 3 weeks in small steel containers at controlled temperature.
Wine Making Process: late harvest; grapes picked by hand and placed in small boxes between the end of october and beginning of november.
The maiolactic fermentation takes place in new barriques, where the wine rests over 12 months.
Once bottled, it requires bottle refining for 12 months.
Organoleptic Characteristics
Colour: intense ruby red.
Bouquet:intense and complex to the nose, with aroma of underwood, elegantly enriched by notes of soft spices: cinnamon, vanilla, white pepper.
Taste: very persistent, fleshy yet well balanced to the palate.
Dark cherries and blackcurrant flavours open up to toasted notes of coffee and dark chocolate towards the back palate.
Very long finish.
Alcohol Content: 13,5 – 14 % Vol.
Food matching: greatly enjoyable on its own, as wine “of conversation” or “meditation”, it pairs well with egg-pasta dishes dressed in game sauces (such as mare or wild boar), red meat / game roast.
It is also excellent to exalt the taste of seasoned, mature cheeses made with hewes or cows milk.

Grape Type: 100% Sangiovese Grosso.
Terroir:it is clayey and rocky, and tends to be poor and dry.
Vinification system: In the cellar, after a light pressing of the bunches, fermentation takes place for 25-30 days in steel vats at controlled temperatures, where the wine is subject to periodic pumping up and dèlastage.
Wine Making Process: The wine is refined for 36 months, together with the lees, in vats that have an average capacity of 30-35 hectolitres so that an optimal balanced is achieved.
Before reaching the market, the wine undergoes an ulterior 6-month refinement in the bottle.
Organoleptic Characteristics Colour: dark garnet red with reflections fading to brick-colour.
Bouquet: it has intense and complex aromas of dried flowers (cyclamens and rose petals); spices (vanilla, cinnamon, star anise) and ripe fruits (cherry and bramble marmalade).
Taste: with its elaborate texture to the palate, it reveals exactly what it is anticipated to the nose. It has an elegant yet full body and a very long finish.
Alcohol Content: 14 % Vol.
Food matching: The ideal accompaniment for game; beef stews, and even seasoned pecorino cheese (mature cheese made of ewe’s milk).

Grape Variety: 100% Glera (known as Prosecco, before a reform of the law) 
Terroir: Cobblestone ground; a mix of clay and sand
 
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during the second half of September. The first fermentation happens in stainless steel tanks for six months on its lees. The secondary fermentation happens naturally in the bottle during the following 6 months.

Organoleptic Characteristics


Colour: intense straw yellow with sandy reflections; cloudy looking because unfiltered.


 Bouquet: very intense and persistent nose with notes of apples, pears and candied citrus fruits.
Taste: To the palate it translates into a complex and lingering aftertaste. With biscuits and yeasty flavours this wine shows an excellent freshness and minerality which contribute to its full taste.

Alcohol Content: 11,5 % Vol.

Food matching: light vegetable starters and aperitifs; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses. Drunk on its own is a perfect wine for pre-dinner conversation.

Why not entertain your friends in an evening of tasting? try to find out the differences between the wines and discover the full features of these natural wines. Or just ensure the case in your cellar and forget about it.. you can fin out yourself how extraordinary is the evolution of those wines over the years. 100% Glera grape, !00% satisfaction.

Grape Type: Nero d’Avola, Nerello Mascalese and Cabernet Franc. Wine Making Process:Vinification without the shells.12 days of fermentation in stainless steel tanks. Organoleptic Characteristics Colour:intense pink color with hints of cherry Bouquet:fresh scent with notes of fruit and flowers, watermelon, cherry, strawberry and kiwi fruit, fresia, jasmine and the orange flowers. Taste:great harmony and a long finish. Alcohol Content:12%. Vol. Food matching:Excellent as an aperitif with salami, ham, olives and seasoned cheese.

Grape variety: 100% Sangiovese Grosso, known as “Brunello” in Montalcino.
Vinification system:
Wine Making Process: It matures between 24 and 28 months in large oak barrels. Then it refines in bottle for another period that is just as long (between 24 and 28 months). By disciplinary, it is ready for the market after four years.
Organoleptic Characteristics Colour: dark ruby red, with garnet reflections.
Bouquet: vast and intense aromas to the nose, which perfectly correspond to the palate. It has notes of red berry and cherry jam; hints of vanilla, along with hues of spices and mint.
Taste: elegant and harmonious to the palate; its structure is full-bodied. It is well balanced, dry and with a very long finish. It is designed to last and evolve in time, standing very long ageing periods and always evolving.
Alcohol Content: 14 % Vol
Food matching: elegant dishes for this elegant wine means it will be perfectly paired with elaborate food such as, red meats and game dressed with porcini mushrooms or truffles.
It is splendid in combination with extra mature cheeses the likes of Parmigiano Reggiano, Pecorino and seasoned Toma cheese. It requires being served at 18°C and preferably in a decanter.

Grape Variety: Sangiovese 100%
Vinification system: the vinification is carried out in stainless steel tanks, by prolonged fermentation and ageing at controlled temperature; 27°-28°C for at least 20 days.
Wine Making Process: the wine ages in French oak barriques (225 lt) then refines in bottle for at least 6 months.
Organoleptic Characteristics
Colour: dark ruby red, with garnet reflections.
Bouquet: complex and intense to the nose of black cherries, cinnamon and hints of cloves.
Taste: of sumptuous and round consistency to the palate, it reveals a full-bodied structure. Harmonious and well balanced it is supple yet tannic. It has a long and persistent aftertaste, with plenty of cherry flavours and a firm peppery note reminiscing of Syrah.
Alcohol Content: 14 % Vol.
Food matching: this wine is paired in harmony with red meat; very mature cheeses, especially of ewe’s milk; roasted lamb or game. It is perfect for grilled T-bone steaks, like “Fiorentina”, as well as with venison or wild boar cured meats.

Grape Type:Corvina 50%, Rondinella 45%, Merlot 5% .
Wine Making Process:After the manual harvesting, the grapes are taken to a small plateau where they undergo a process of being lightly dried, after which they are de-stemmed and go to be macerated. A process that extracts all of the aromas to give the wine its character and long life. After this, there follows the long maturation, in large low oak barrels (barrique) or no toas.
Organoleptic Characteristics
Colour:Ruby red with garnet reflections.
Bouquet:Intense aromas of red fruits combined with hints of spices and roasting.
Taste:The palate explodes in all its power and structure remain very elegant and harmonious. Alcohol Content:15% Vol.
Food matching:important and tasty meats, grilled or braised. Unique sensations with medium-long ripening cheeses.

Grape Type:Corvina 50%, Rondinella 30%, Molinara 10%, Sangiovese 10%.
Wine Making Process:the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Vinification system:short maceration on the skin, then in stainless tanks for three months.
Organoleptic Characteristics
Colour:intense pink.
Bouquet:a light flowery nose of rose hips introduce an explosion of summer berries like cranberry raspberries wild strawberries.
Taste:soft and fruity as a bubble gum expresses a good balance between acidity and roundness. Slightly bitter finish.
Alcohol Content:12% Vol.
Food matching:cured meats, grilled fish and barbecued sausages.

Grape Type:Corvina 50%, Rondinella 30%, Molinara 10%, Sangiovese 10%.
Wine Making Process:the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Vinification system:short maceration on the skin, then in stainless tanks for three months.
Organoleptic Characteristics
Colour:intense pink.
Bouquet:a light flowery nose of rose hips introduce an explosion of summer berries like cranberry raspberries wild strawberries.
Taste:soft and fruity as a bubble gum expresses a good balance between acidity and roundness. Slightly bitter finish.
Alcohol Content:12% Vol.
Food matching:cured meats, grilled fish and barbecued sausages.

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