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    IL MIO Organic red wine 2018 - 75cl

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    IL MIO Organic red wine 2018 – 75cl

    IL MIO organic and red wine

    MUNICIPALITY: Albugnano
    VARIETY: Barbera, Freisa, Malvasia
    ALTITUDE: 250 m a.s.l.
    SOIL: medium texture, limestone
    EXPOSURE: west
    YIELD PER HECTARE: 90 q
    TRAINING: guyot single curtain
    HARVEST: manual mid-September
    VINIFICATION: 8 day maceration, malolactic fermentation completely carried out
    AGING: 8 months in steel

     SERVICE TEMPERATURE 18°

     FOOD PAIRING: first courses, lean meats
    TASTING NOTES: singular red, with an intense and deep ruby color, it releases a complex perfume, which ranges from floral sensations (violet and pink) to fruity nuances (sour cherries and currant). In the mouth it has texture, thanks to an opulent body that is refined on the finish with live tannins

    12,00
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    IL MIO Organic red wine Magnum

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    IL MIO Organic red wine Magnum

    IL MIO organic and red wine

    MUNICIPALITY: Albugnano
    VARIETY: Barbera, Freisa, Malvasia
    ALTITUDE: 250 m a.s.l.
    SOIL: medium texture, limestone
    EXPOSURE: west
    YIELD PER HECTARE: 90 q
    TRAINING: guyot single curtain
    HARVEST: manual mid-September
    VINIFICATION: 8 day maceration, malolactic fermentation completely carried out
    AGING: 8 months in steel

     SERVICE TEMPERATURE 18°

     FOOD PAIRING: first courses, lean meats
    TASTING NOTES: singular red, with an intense and deep ruby color, it releases a complex perfume, which ranges from floral sensations (violet and pink) to fruity nuances (sour cherries and currant). In the mouth it has texture, thanks to an opulent body that is refined on the finish with live tannins

    24,00
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    IL TATO MAGNUM Albugnano DOC Superiore

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    IL TATO MAGNUM Albugnano DOC Superiore

    IL TATO ALBUGNANO DOC SUPERIORE 2017 (14,5 % Vol)

    In the vineyard:

    Geographical location: municipality of Albugnano (AT)
    Variety: Nebbiolo 100%
    Harvest period: october
    Planting year: 1999
    Vine Training system: single curtain guyot pruning
    Soil type: marly with white clay

    In the cellar:
    Vinification system: alcoholic fermentation with maceration on the skins for 20 days at a controlled temperature of 28°
    Aging: 18 months in barriques (20% new)
    Bottling period: January
    Bottle aging: minimum 6 months
    Available formats: 0,75 l and 1,5 l magnum

    Organoleptic description:
    Intense garnet color, the olfactory spectrum ranges from sensations of fruit in spirit to the deepest notes of tobacco. In the mouth, excellent body development, balanced by a dense and silky tannic texture

    Pairings: roasts, mixed boiled meats and game, aged cheeses.

    40,00
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    LA GIULIA Freisa d'Asti DOC Superiore ORGANIC 2018

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    LA GIULIA Freisa d’Asti DOC Superiore ORGANIC 2018

    LA GIULIA – FREISA D’ASTI DOC SUPERIORE ORGANIC 2018 (15% Vol)

    MUNICIPALITY:  Albugnano
    VARIETY: 100% Freisa
    ALTITUDE: 280 m a.s.l.
    SOIL: marly with presence of white clay content
    EXPOSURE: West
    YIELD PER HECTARE: 50 q /ha
    TRAINING: single curtain with Guyot pruning
    HARVEST: manual in mid-October
    VINIFICATION: alcoholic fermentation with maceration on the skins for 12 days at a controlled temperature of 28 °
    AGING: French oak tonneaux for 18 months

    SERVICE TEMPERATURE: 18 °
    FOOD PAIRING: white meats, roasts, mixed boiled meats and game, aged cheeses
    Tasting notes: austere wine, with a great aging perspective. It is purple in color, the sensations on the nose range from fruit in spirit to ethereal notes, to hints of underwood. In the mouth the structure is powerful, based on a dense and robust tannic texture

    16,00
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    LA GIULIA MAGNUM Freisa d'Asti DOC Superiore

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    LA GIULIA MAGNUM Freisa d’Asti DOC Superiore

    LA GIULIA – FREISA D’ASTI DOC SUPERIORE ORGANIC 2018 (15% Vol)

    MUNICIPALITY: Pino d’Asti
    VARIETY: 100 % Freisa
    ALTITUDE: 400 m s.l.m.
    TERRENO: marnoso con presenza di argille bianche
    SOIL: marly with presence of white clay content
    EXPOSURE: West
    YIELD PER HECTARE: 50 q /ha
    TRAINING: single curtain with Guyot pruning
    HARVEST: manual in mid-October
    VINIFICATION: alcoholic fermentation with maceration on the skins for 12 days at a controlled temperature of 28 °
    AGING: French oak tonneaux for 18 months

     SERVICE TEMPERATURE  18°

    FOOD PAIRING:
    white meats, roasts, mixed boiled meats and game, aged cheeses
    Tasting notes: austere wine, with a great aging perspective. It is purple in color, the sensations on the nose range from fruit in spirit to ethereal notes, to hints of underwood. In the mouth the structure is powerful, based on a dense and robust tannic texture

    32,00
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    LA NINA - MAGNUM BARBERA D’ASTI DOCG SUPERIORE 2017

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    LA NINA – MAGNUM BARBERA D’ASTI DOCG SUPERIORE 2017

    BARBERA D’ASTI DOCG SUPERIORE 2017 (15,5% Vol)

    Municipality: Albugnano
    Variety: 100% Barbera
    Altitude: 350 m a.s.l.
    Soil: with a sub-acid pH, hard clay-iron with presence of red clays
    Exposure: South / East
    Yield per hectare: 60 q
    Vine training system: Single curtain with guyot pruning
    Harvest: Manual around the end of September
    Vinification: Alcoholic fermentation with maceration in steel tanks for 10/12 days. Malolactic fermentation, carried out 100%.
    Aging: 12 months in barriques, 2 months in steel, 2 months in bottle.

    Service temperature: 18°

    Gastronomic combination: It goes well with important first courses, roasts and braised meats, game and aged cheeses.

    Tasting notes: it has an intense purple color, the nose releases an intense bouquet that recalls dark fruit, accompanied by sweet and vanilla sensations. In the mouth it expresses a great body, with velvety sensations on the palate and a balanced finish with the acidity that goes well with the roundness of the wine.

    36,00
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    LA NINA Barbera d'Asti DOCG Superiore 2017

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    LA NINA Barbera d’Asti DOCG Superiore 2017

    BARBERA D’ASTI DOCG SUPERIORE 2017 (15,5% Vol)

    Municipality: Albugnano
    Variety: 100% Barbera
    Altitude: 350 m a.s.l.
    Soil: with a sub-acid pH, hard clay-iron with presence of red clays
    Exposure: South / East
    Yield per hectare: 60 q
    Vine training system: Single curtain with guyot pruning
    Harvest: Manual around the end of September
    Vinification: Alcoholic fermentation with maceration in steel tanks for 10/12 days. Malolactic fermentation, carried out 100%.
    Aging: 12 months in barriques, 2 months in steel, 2 months in bottle.

    Service temperature: 18°

    Gastronomic combination: It goes well with important first courses, roasts and braised meats, game and aged cheeses.

    Tasting notes: it has an intense purple color, the nose releases an intense bouquet that recalls dark fruit, accompanied by sweet and vanilla sensations. In the mouth it expresses a great body, with velvety sensations on the palate and a balanced finish with the acidity that goes well with the roundness of the wine.

    18,00
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    LA VECCHIA Malvasia passita di Schierano

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    LA VECCHIA Malvasia passita di Schierano

    VINO ROSSO DA UVE APPASSITE (14,5% Vol)

    VARIETY: 100% Malvasia di Schierano
    ALTITUDE: 400 m.a.s.l.
    SOIL: marny with white clay content
    EXPOSURE: South East
    YIELD PER HECTARE: 40 t/ha
    VINE TRAINING SYSTEM: guyot single curtain
    HARVEST: last week of August
    DRYING of grapes in crates in aerated attic for 6 months
    VINIFICATION: fermentation with maceration of the skins for a few days stopped with cooling of the must
    AGEING: in barriques for 6 months

    SERVICE  TEMPERATURE 16°

    FOOD PAIRING: dried pastries, biscuits, fruit pies

    Tasting notes: meditative wine, ruby-orange in color, with intense aromas of dried flowers, fig and dried violet. On the palate the sweetness is contrasted by an enviable tannic texture, creating a unique taste balance

    19,00
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