Intense ruby red tending to violet. Intense, wide scent, with fruity scents of raspberry, blackberry, currant. The palate is full bodied and slightly tannic.
Important dishes such as stewed and grilled meat give the right elegance to the best-known wine of international wines.
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: The grapes are harvested at the best degree of sugar and phenol maturation, delicately destemmed 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 with alcoholic and malolactic fermentation.
Color: Intense ruby red tending to violet
Sensory and taste notes: Intense, wide scent, with fruity scents of raspberry, blackberry, currant. The palate is full bodied and slightly tannic.
Pairing: Important dishes such as stewed and grilled meat give the right elegance to the best-known wine of international wines.
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.
Light ruby red. The typical of the small berry, from which it comes, gives it a unique and fine scent, from the bouquet that recalls the red fruits, marasca and spices. Tannic and warm, the palate is full bodied, giving you notes of extreme elegance and intensity.
Great with wild game meat like duck breast or seasoned cheeses
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.
It is the result of a clever union of Sciaglin and Ucelut. Straw yellow colour. If the bottle is shaken, it may appear cloudy due to the presence of yeasts on the bottom. Generally, the nose is fresh, clean and fruity. In the mouth the yeast notes are dominated by fruit. The acidity is well balanced. It’s great as a refreshing aperitif, with fish fries and shellfish. It perfectly matches with dried fruits and chestnuts
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”.
Yellow, pale straw yellow. A fine and persistent perlage with a floral and fruity bouquet with hints of wisteria, acacia and golden apple. Cool and crisp on the palate.
Typically known as an aperitif wine, but in fact the Brut version accompanies well throughout the whole meal from risotto to seafood dishes
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