Our Wines

The grapes are picked by hand during the cool hours of the morning when the grapes have reached perfect concentration and the skins are nice and golden. Once in the cellar, they are crushed and destemmed immediately followed by a soft pressing. The must is then put in stainless steel vats for 72 hours of decantation at 3°C. This is followed by racking and alcoholic fermentation at 15°C in order to obtain fresh and fruity aromas. After fermentation, the wine is stored in stainless steel where it stays on the fine lees at 10°C for about three months. This is followed by blending, stabilizing and bottling, 6 months after the harvest.

Color is straw yellow, delicate and bright with greenish highlights. The aromas are fruity with subtle varietal notes of Golden Delicious apple, bergamot, and papaya, slightly herbaceous with hints of sage leaves and with undertones of intense mineral character. On the palate, the freshness and the acidic component bring out the pleasantness of this wine, balanced in the finish by the fullness and roundness of the flavor and completed by a marked minerality, typical of the territory.

Serve at 8°C in wine glasses with medium-sized bowls.

Pair with cheese and cold meats as starters in addition to any seafood dishes.

The grapes are selected in the vineyard and picked by hand, crushed and destemmed immediately and put in temperature-controlled vats. The two varieties go through fermentation separately at a maximum temperature of 26°C in order to obtain fresh and fruity aromas. Maceration is carried out with a quick daily pumping over and délestage and lasts for a maximum of 14 days. After devatting, wines undergo malolactic fermentation in stainless steel and are then placed in premium 500L French oak tonneaux where they age for 12 months. This is followed by blending, stabilization, and bottling. Bottle ageing for at least 5 months before releasing.

Ruby red in color, intense, bright and vibrant with violet highlights. On the nose, great fruity intensity with notes of small ripe red and dark berries, vivid and well-defined spicy undertones of pink pepper, thyme, caramel, and vanilla. In the finish, a soft hint of cocoa. Rounded taste with very silky lively tannins and a clean, fresh, sapid and persistent finish.

Serve at 16°C in wine glasses with large bowl.

Perfect to pair with elaborate pasta dishes, grilled red and white meat as well as game.
Excellent meditation wine. 

The grapes are picked by hand in the cool hours of the morning, crushed and destemmed immediately followed by a soft pressing to limit the extraction of colors and tannins. The resulting must is then put in stainless steel vats for 72 hours of decantation at 3°C after which it is racked and cleaned of the lees. The fermentation is temperature controlled at 15°C in stainless steel vats. Then the wine is left on the fine lees for three months at a temperature of 10°C, thus avoiding malolactic fermentation. This is followed by the stabilizing and bottling six months after the harvest to protect the richness and aromatic intensity obtained during vinification.

Soft and bright rosé in color reminiscent of peach skin with lively and lustrous highlights. Very intense and inviting aromas of exotic fruit, especially mango and ripe papaya. Balsamic and essence of Mediterranean medicinal plant undertones. On the palate, great freshness, acidic tension and aromatic richness with a sapid finish, balance and harmony among its components.

Serve at 8°C in wine glasses with medium-sized bowl.

Ideal as an aperitif wine and to pair with all types of starters, both seafood and meatbased.

Grapes are harvested by hand during the coolest hours of the morning at the beginning of September to preserve the natural acidity. Grapes are kept in the fridge for 12 hours to rest and after that is destemmed and immediately softly pressed and then the must is decanted at 4° C for 96 hours.

Once the must is cleaned from the sediments, the fermentation starts using selected organic yeasts at a controlled temperature of 15°C. After the alcoholic fermentation, the wine is left in steel jars, where it remains on the fine lees about 3 months at 10°C in order to avoid a second fermentation followed by the sparkling process using the Charmat Method with an ‘’ èlevage’’ on yeasts for about 4 months. Stabilization and bottling operations carried out about 5 months after the sparkling process

Light rosé coloured reminds the petals of a rose with shiny reflections. Fine and persistent perlage, long lasting and elegant foam. The aromas are fruity with subtle notes of pink grapefruit, peach and papaya. Great freshness and vivacity in the mouth with a lovely mineral final sensation.

Temperature around 4 °C.

Ideal as aperitif and with appetizers such as cold cuts and cheeses or any seafood menu