Intense ruby red tending to violet. Intense, wide scent, with fruity notes that recall black cherry, blackberry and currant, well linked to a herbaceous background characteristic of the vine. On the palate it looks dry, crisp and full bodied.
It is well suited to quick snacks of cold meats or processed meats such as braised and other red meats.
Planting method: “Doppio Capovolto” with 4500 vines per hectare
Harvest: Grape harvest begins, usually around the first week of October, then grapes are taken to the cellar for further qualitative selection and then destined for winemaking.
Vinification: Grapes are harvested to the best degree of sugar and phenol maturation and gently decomposed and pressed. Once the fermentation-maceration has begun, in controlled stainless-steel vintners, frequent replenishments and delestages are performed for about seven days to facilitate the extraction of the aromatic and phenolic component from the skins. Subsequently the grinding is done and the wine is terminated for alcoholic and malolactic fermentation. The wine is left to mature in the stainless-steel tanks for about 5 months. When this period is completed, the bottling is carried out, followed by refining in the bottle before it begins to be marketed.
Colour: Intense ruby red tending to violet
Sensory and taste notes: Intense, wide scent, with fruity notes that recall black cherry, blackberry and currant, well linked to a herbaceous background characteristic of the vine. On the palate it looks dry, crisp and full bodied.
Pairing: It is well suited to quick snacks of cold meats or processed meats such as braised and other red meats.
Straw yellow with golden reflections. With a remarkable aromatic complexity, where fine and intense fragrances recall the exotic fruit, melon and yellow bell pepper. Also gently mix the vegetable notes of sage and tomato leaf. The palate reveals itself dry with good acidity.
Due to its herbal and vegetable flavour, it is recommended to combine vegetarian, velvety flavours and other pesto-prepared or spontaneous herbs, simple but valuable with an omelette with “scoplit”.
Bright straw yellow. The nose is characterized by its distinctive varietal characteristics, with scents that recall bitter almonds: balanced taste, elegant and savory. All this is exalted by good acidity.
This wine, good as an aperitif, matches well with fresh cheese, salami and in particular ham of San Daniele. It also lends itself to be mixed with white or fish meats and, in the right season, with asparagus or typical dishes with spontaneous country herbs, such as wild hops.
Straw yellow with light greenish reflections. Elegant and intense aroma, floral, fruity and fragrant. It snaps on acacia flowers, yellow peach and quince. Dry and sour, is exalted by good acidity. This is a native grape of the region, Friuli Venezia Giulia.
Perfect in combination with fish dishes, fish soups, soups and vegetables.
Soft pink with fine and persistent perlage. A floral and fruity bouquet with hints of rose, strawberry and maraschino cherry. It is dry on the palate and pleasantly acidic.
An excellent accompaniment to vegetable risotto or fish. Perfectly blends with mushroom-based dishes. Intriguingly couples with shellfish
Straw yellow, with fine persistent perlage and a floral and fruity bouquet where notes of wisteria, acacia and golden apple are found. On the palate it tastes cool and crisp.
A typical aperitif wine with fast-food appetizers and banquets, the Prosecco Superiore can also enhance delicate dishes.
Straw yellow with light golden reflections. Aromatic wine gives smell unmistakable notes of pink, acacia flowers. It gives the taste pleasant feelings of softness and intensity.
Perfect in combination with fish dishes, shellfishes, sea salads, but also with tasty flavours like caramelized onions and herbaceous cheeses.
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