CABERNET SAUVIGNON

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ORIGIN: Italy

VINE VARIETY: Monovarietal Cabernet Sauvignon

SOIL: Clayey, slimy with calcareous marl located around the 45° parallel

north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Grape pressing and destemming with maceration on the skins

and controlled temperature fermentation with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several

analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 12.5% vol.

COLOR: Ruby red with garnet red tinges.

NOSE: Intense and subtle with fragrant herbal scents of pepper.

PALATE: Lean, balanced and fine-grained with good tannic weave.

INTERESTING: It's a vine coming from the Bordeaux area, able to give firmly

structured wines destined to ageing. According to the University

of Davis it would be a spontaneous hybridization between

Cabernet Franc and Sauvignon.

CHARDONNAY

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ORIGIN: Italy.

VINE VARIETY: Chardonnay.

SOIL: Medium-textured.

GRAPEVINE CULTIVATION: Espalier.

HARVESTING: Mechanical harvesting.

VINIFICATION: Grape pressing and destemming and soft pressing. Fermentation with cultured yeasts at 20°C temperature.

REFINING: In stainless steel vats. Pressurized vat natural second fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 11% vol.

COLOR: Straw-yellow with pale green tinges.

NOSE: Delicate, dry fruit and hay scents, finish reminding of the Mediterranean scrub.

PALATE: Pleasantly acidulous, sapid.

INTERESTING: It is a vine originating from Burgundy which spread all around the world and according to the different wine making techniques can be used for still sometimes aged wines, sparkling wines and Spumante wines. They all share a unique aromatic quality.

MERLOT

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ORIGIN: Italy.

VINE VARIETY: Merlot.

SOIL: Calcareous, clayey.

GRAPEVINE CULTIVATION: Guyot-training.

HARVESTING: Mechanical harvesting.

VINIFICATION: Grape pressing and destemming and fermentation at controlled temperature with cultured yeasts.

REFINING: Stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

BOTTLING: Hot by flash pasteurization.

ALCOHOL CONTENTS: 13% vol.

COLOR: Vivid ruby red.

NOSE: Herbaceous, with hints reminding of clove and pepper.

PALATE: Intense, rounded with pleasant tannin.

INTERESTING: It is a typical Bordeaux grape originating from South Western France. Its name comes from the partiality blackbirds have for its seeds.

PINOT GRIGIO

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ORIGIN: Province of Pavia, Italy.

VINE VARIETY: Monovarietal Pinot Gris.

SOIL: Medium-textured with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-training.

HARVESTING: By hand.

VINIFICATION: Soft pressing and low temperature fermentation with cultured

yeasts, cold maceration to exalt the aromas.

REFINING: Temperature controlled stainless steel vats with periodical lees

stirring. During ageing the wine undergoes several analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 11.5% vol.

COLOR: Yellow with slight coppery tinges.

NOSE: Intense and lingering aromas, with a characteristic scent of apple,

reminding of the orange blossom scent, notes of violet and acacia.

PALATE: Balanced flavor, fresh, with good acidity-suppleness ratio.

INTERESTING: It seems that Pinot Gris in the Oltrepo Pavese dates back already

to the year 1600 and its varieties are even described by Pliny the

Elder. Almost red in its aspect, it is actually white being a gene

mutation of the Pinot Noir.

MOSCATO

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ORIGIN: Puglia, Italy.

VINE VARIETY: Aromatic white Moscato.

SOIL: Medium-textured with calcareous marl and gypsum.

GRAPEVINE CULTIVATION: Guyot-training.

HARVESTING: By hand.

VINIFICATION: Pressing with pneumatic press and grape cold maceration,

fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: Temperature controlled stainless steel. Pressure tank natural second fermentation at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 10.5% vol.

COLOR: Vivid yellow with golden tinges.

NOSE: Complex, pronounced, flowery scents of acacia, honey, hints of peach, apricot, plum, citrus fruit.

PALATE: Sweet but balanced, fresh, corpulent with good structure.

INTERESTING: Spread by Greeks and Phoenicians, the Moscato vine is a very

ancient variety cultivated in this area since the 16th century.

Coming from Asia Minor it was used by the Romans too thanks to

the peculiarity of its sweet grapes appreciated by bees and

related in his writings by Pliny the Elder.

RIESLING

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ORIGIN: Province of Pavia, Italy.

VINE VARIETY: Italic Riesling.

SOIL: Clayey, slimy with arenaceous limestone and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-training.

HARVESTING: By hand and mechanical harvesting.

VINIFICATION: Grape soft pressing with pneumatic press. Fermentation at 16°C

with cultured yeasts.

REFINING: In stainless steel vats, followed by pressurized vat natural second

fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 11.5% vol.

COLOR: Straw-yellow with greenish tinges.

NOSE: Intense, aromatic with fruity scents of apple and pear, exotic fruit and broom.

PALATE: Fresh, savory, nicely lean.

INTERESTING: The name origin is uncertain, it seems to come from the German term Welschriesling, where the prefix "Welsch-', means "of Latin origin" to underline the difference with Rhine Riesling.

PINOT NERO

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ORIGIN: Province of Pavia, Italy.

VINE VARIETY: Monovarietal Pinot Noir fermented on the skins.

SOIL: Clayey, with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Spurred cordon and Guyot-trained.

HARVESTING: By hand in crates.

VINIFICATION: Grape pressing and destemming with pre-fermentation maceration and macro oxygenation to obtain its unique color. Fermentation at controlled temperature with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several

analytical controls to assure its integrity.

BOTTLING: Cold sterile.

ALCOHOL CONTENTS: 12% vol.

COLOR: Light ruby red with slight garnet red tinges.

NOSE: Very pronounced with hints of mixed berries, blackberry, raspberry, black currant, pansy evocations.

PALATE: Dry, fresh flavor, sapid, with a good acidulous hint, spicy notes, cloves.

INTERESTING: The Pinot Noir vine owes its name to the characteristic 'pine cone' shape of its bunches of grape. Already in 1500 it was present in the hills around Piacenza and Pavia even though the vine we know today is likely to come from the French one. Grown in marly-calcareous soils like those of Lombardy and Piedmont is has all the characteristics of an engaging vine to treat; in fact, even in the aftercare an excellent knowledge of its characteristics is needed to exalt its aromas.

PINOT NERO

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ORIGIN: Province of Pavia, Italy.

SOIL: Clayey, with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained.

HARVESTING: By hand.

VINIFICATION: Grape pressing and destemming with pre-fermentation maceration and macro oxygenation to obtain its unique color. Fermentation at controlled temperature with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several

analytical controls to assure its integrity.

INTERESTING: The Pinot Noir vine owes its name to the characteristic 'pine cone' shape of its bunches of grape. Already in 1500 it was present in the hills around Piacenza and Pavia even though the vine we know today is likely to come from the French one. Grown in marly-calcareous soils like those of Lombardy and Piedmont is has all the characteristics of an engaging vine to treat; in fact, even in the aftercare an excellent knowledge of its characteristics is needed to exalt its aromas.

PINOT GRIGIO

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ORIGIN: Province of Pavia, Italy.

SOIL: Clayey, slimy with arenaceous lime- stone and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained.

HARVESTING: By hand.

VINIFICATION: Grape pressing and destemming, cold maceration to extract aromas, soft pressing with pneumatic press and fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

INTERESTING: It seems that Pinot Gris in the Oltrepo Pavese dates back already

to the year 1600 and its varieties are even described by Pliny the

Elder. Almost red in its aspect, it is actually white being a gene

mutation of the Pinot Noir.

MOSCATO

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ORIGIN: Province of Pavia, Italy.

SOIL: Medium-textured with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained.

HARVESTING: By hand.

VINIFICATION: Pressing with pneumatic press and grape cold maceration, fermentation with cultured yeasts at 16°C controlled temperature.

REFINING: Temperature controlled stainless steel. Pressure tank natural second

fermentation at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

INTERESTING: Spread by Greeks and Phoenicians, the Moscato vine is a very ancient variety cultivated in this area since the 16th century. Coming from Asia Minor it was used by the Romans too thanks to the peculiarity of its sweet grapes appreciated by bees and related in his writings by Pliny the Elder.

SPUMANTE BRUT

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SOIL: Medium-textured with calcareous marl and gypsum, located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained.

HARVESTING: By hand.

VINIFICATION: Soft pressing with pneumatic press at 0.8 bar. Fermentation with

cultured yeasts at 16-18°C controlled temperature.

REFINING: Temperature controlled stainless steel, charmat method. During aging the wine undergoes several analytical controls to assure its integrity.

SPUMANTE DOLCE

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SOIL: Medium-textured with sandy soil, located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained.

HARVESTING: By hand.

VINIFICATION: Soft pressing with pneumatic press at 0.8 bar. Fermentation with

cultured yeasts at 16-18°C controlled temperature.

REFINING: Temperature controlled stainless steel, charmat method. During aging the wine undergoes several analytical controls to assure its integrity.