Cépage rouge à forte acidité naturelle, typique du Piémont, la barbera donne des rouges frais et plein, aux tannins modérés, d'approche plus immédiate que les vins de nebbiolo.
Vino Bianco "T" 2015
The Trebbiano, not specifically Sicilian, benefits here from a beautiful high altitude terroir and even more so from the demands of a winemaker in strong empathy with his land: healthy harvest, vinification in stainless steel vats with a 2-day maceration with the skins, maturing in stainless steel vats and barrels.
Golden white, a generous wine with floral and fruity notes (citrus) nuanced with dried fruit, with a discreet oxidative touch: finesse, balance, minerality, an expressive Trebbiano of a rare style.
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Malvasia di Candia aromatica is macerated for 270 days with the skins to obtain a golden colour to obtain a golden color - the color of the ripe grape - and a complex and aromatic juice, with body and tonicity.
A Muscat of Alexandria - called Zibibbo in Pantelleria - without equal, made from a long maceration on the skins, vinified and aged in buried terracotta amphorae.
Based mainly on grecanico dorato and carricante, two typical Sicilian grape varieties, a white a white wine made from a maceration of a few days with the skins for the full expression of expression of the aromas.
A parcel selection of teroldego from the Morei area on gravel-rich alluvial soil: one of the purest and most intense expressions of the great Trentino red grape.
À majorité de vieilles vignes de nerello mascalese, complétées d'autres cépages (rouges et blancs), en provenance de différentes parcelles.
Entirely made from old vines of nerello mascalese from different plots - especially of "crus" - the "classic" vintage of the estate.
Maceration with the skins for 8 days for the pinot gris and 18 days for the sauvignon and chardonnay, maturing for 2 years in barrels, then blending in stainless steel tanks (with a slight dosage of added sulphur) before bottling.