Archive

08 Aug

Posted at 13:51h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Moscato Bianco di Canelli Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide,...

09 Aug

Posted at 10:01h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Glera Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic...

04 Jan

Posted at 09:32h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Glera Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic...

16 Oct

Posted at 12:30h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape varirty: Glera with organic certification. Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature controlled second fermentation at 18 19 C ( natural fermentation in sealed tanks, which leads to the formation of...

18 Oct

Posted at 18:13h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Glera (90%), Pinot nero (10%) Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature controlled second fermentation at 18 19 C (natural fermentation in sealed tanks, which leads to the...

09 Aug

Posted at 10:04h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Moscato Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic...

18 Oct

Posted at 17:21h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Moscato and Brachetto Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature controlled second fermentation at 18 19 C (natural fermentation in sealed tanks, which leads to the  formation of...

09 Aug

Posted at 10:05h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: Pinot and Chardonnay Production process: temperature-controlled second fermentation of a cuvée of Pinot and Chardonnay (18-19°C). Ageing on the fermentation yeasts for approx. one month. Alcohol: 11.5% Vol. Sugar content: 8 gr/l Colour: straw yellow with greenish nuances Perlage: delicate and persistent...

09 Aug

Posted at 10:06h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Grape variety: cuvée of selected wines and musts of white and black grapes Production process: temperature-controlled second fermentation of a cuvee of selected wines and musts of white and black grapes (18-19°C). Ageing on the fermentation yeasts for approx....

20 Jul

Posted at 16:09h in by

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Production area: Piedmont Production process: maceration in the alcohol of aromatic herbs and spices, for at least 30 days. The result of this infusion is subsequently mixed with wine, alcohol and sugar. Alcohol: 15% Vol. Sugar content: 25 gr/l Colour: clear, with...