copy of Emilia Vej “270” 2016

Pure friulano grape variety - formerly called "tocai" friulano, here renamed from the palindrome "jakot" - destemmed and macerated with the skins for ten days in open truncated vats, then finished in barrels.

Entirely made from old vines of nerello mascalese from different plots - especially of "crus" - the "classic" vintage of the estate.

Malvasia di Candia aromatica is macerated for 90 days with the skins to obtain a golden color and a complex and aromatic juice, with body and tonicity.

In Lazio, the village of Gradoli is famous for its Aleatico, a red grape variety of the Muscat family which develops a delicious range of aromas: the choice of the passerillage of the grapes concentrates and amplifies their richness superbly.

À partir de nombreux cépages sardes blancs – vernaccia, nuragus, malvasia, etc. –, un blanc de macération avec les peaux (3 semaines).

Un pur arneis de Roero, macéré 3 jours avec les peaux, fermenté en barriques et élevé sur les lies fines.

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.

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.