Ninfea


Ninfea

Technical Sheet

 

TASTING NOTES

Color: Faint red onion
Aromatic profile: It has a broad-ranging nose that is characteristic of the variety with fruity notes of hazelnut that come from the chardonnay. In your mouth it is light, minerally and persistent
and has a long-lasting taste. This wine is best after a couple years in the bottle, where it can develop greater complexity.

TECHNICAL OENOLOGICAL VINIFICATION

The grapes are harvested strictly by hand then quickly taken to the winery to preserve all of their organoleptic characteristics before being made into wine with the latest technology.
Once the grapes are destemmed and crushed, they macerate for around 2-8 hours (depending on the color of the pinot nero) at 5°C in a process of cryomaceration in order to bring out the char- acteristic color and aromas of the grapes. They are then softly squeezed through pneumatic
presses.
The resulting free-run must ferments at a controlled temperature to better preserve all its organoleptic characteristics. During the refining
process, batonnage is carried out.

NOTES AND PAIRINGS

Alcohol: 12 % Vol.
Acidity: 6.3
Serving temperature: 16-18 °C
Pairings: Structured fish and white meat dishes. Wonderful as a before dinner drink.
Denomination: Collina del Milanese IGP
Grapes: 70% chardonnay, 30% pinot nero
Region: Lombardy.
Production: 7,000 bottles.

Altéa


altea_render

Technical Sheet

 

TASTING NOTES

Color: Straw yellow with greenish tints
Aromatic profile: It has a broad-ranging and complex nose that is characteristic of this variety with citrusy, fruity
and floral notes. In your mouth, it is fresh, minerally and persistent
and has a long-lasting taste. This wine is best after a couple of years in the bottle, where it can develop greater complexity.

TECHNICAL OENOLOGICAL VINIFICATION

The grapes are harvested strictly by hand then quickly taken to the winery to preserve all of their organoleptic characteristics before being made into wine with the latest technology.
Once the grapes are destemmed and crushed, they macerate for around 4-6 hours at 5°C in a process of cryomaceration. They are then softly squeezed through pneumatic presses. The resulting free-run must is stored in tanks for 5-6 days at 5°C for a second maceration of the liquid with the grape pulp. This process allows us to bring out the varietal aromas of the grapes better.

NOTES AND PAIRINGS

Alcohol: 12 % Vol.
Acidity: 5.9
Serving temperature: 8-10 °C
Pairings: Structured fish and white meat dishes.
Denomination: Collina del Milanese IGP
Grapes: 100% Malvasia
Region: Lombardy.
Production: 4,000 bottles.

Lilius


Lilius_render

Technical Sheet

 

TASTING NOTES

Color: Straw yellow with greenish tints
Aromatic profile: It has a broad-ranging and complex nose that is characteristic of this variety with fruity notes of banana and hazelnut. In your mouth it is light, minerally and persistent and has a long-lasting taste.
This wine is best after a couple years in the bottle, where it can develop greater complexity.

TECHNICAL OENOLOGICAL VINIFICATION

The grapes are harvested strictly by hand then quickly taken to the winery to preserve all of their organoleptic characteristics before being made into wine with the latest technology.
Once the grapes are destemmed and crushed, they macerate for around 4-6 hours at 5°C in a process of cryomaceration. They are then softly squeezed through pneumatic presses. The resulting free-run must is stored in tanks for 5-6 days at 5°C for a second maceration of the liquid with the grape pulp. This process allows us to bring out the varietal aromas of the grapes better.

NOTES AND PAIRINGS

Alcohol: 13 % Vol.
Acidity: 6.1
Serving temperature: 16-18 °C
Pairings: Structured fish and white meat dishes.
Denomination: Collina del Milanese IGP
Grapes: 100% Chardonnay
Region: Lombardy.
Production: 7,000 bottles.

QuarantaLune


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Technical Sheet

 

TASTING NOTES

Color: Straw yellow with greenish reflections
Aromatic profile: Hints of green, fresh citrus, supported by a marked acidity. Muscular sparkling wine with a great nerve, excellent persistence and great length, suitable for aging.

TECHNICAL OENOLOGICAL VINIFICATION

The grapes harvested strictly by hand in boxes, transported quickly to the cellar to preserve all the organoleptic characteristics, are vinified with the most modern winemaking technologies.
Followed by soft pressing of the whole grapes. The free-run must that is produced is fermented at a controlled temperature of 16/18 C °, the BASE WINE produced is stored until the following spring by performing frequent battonage. Spring / summer draft based on the vintage. The wine rests on the lees 40 months before disgorgement.

NOTES AND PAIRINGS

Alcohol content: 12.5% Vol.
Dosage: 3 g / l
Serving temperature: 6/8 ° C
Pairings: raw fish, fatty dishes where a good cleaning is required
Production: 3500 bottles of which about 700 are stored in the company for further aging on the lees for another 40 months (80 months)
Denomination: VSQ Classic Method Millesimato EXTRA BRUT
Grapes: pinot nero, chardonnay
Training system: guyot 5000 plants / hectare
Region: Lombardy

San Colombano D.O.C. Riserva


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Technical Sheet

 

TASTING NOTES

Color: intense ruby red with purple tints.
Aromatic profile: It has a broad-ranging and complex nose with notes of ripe red fruits, cherries and berries, accompanied by toasty notes that are characteristic of being stored in wooden casks. In your mouth, it has delicate, soft tannins and hints of vanilla. It is a well-structured, lively and intriguing wine. This wine is best if aged in bottles for even more than 10 years.

TECHNICAL OENOLOGICAL VINIFICATION

The best grapes are harvested and selected strictly by hand then quickly taken to the winery to preserve all of their organoleptic characteristics before being made into wine with the latest technology. Once the grapes are destemmed and crushed, they ferment for around 15-20 days at around 20°C and then are separated into wine and pomace through the process of (racking). The resulting wine is stored in tanks for 60-90 days for malolactic fermentation before being placed in wooden barriques to age for at least 12 months. During this time, the process of batonnage is carried out. Then it fines in steel tanks for at least another 12 months and in bottles for 6 months before being sold.

NOTES AND PAIRINGS

Alcohol: 14,5 % Vol.
Acidity: 5.8
Serving temperature: 18-20 °C
Pairings: red meat, game meat.
Denomination: Denominazione di Origine Controllata.
Grapes: 45% Barbera, 40% Croatina 15% Uva Rara.
Region: Lombardy.
Production: 15,000 bottles.

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