Sell Leads

GRICI CHARDONNAY International wine, cultivated worldwide. The resulting wines are always over rewarding.Fragrance: Scent of vanilla, with hints from bready to exotic mature fruits.Flavour: Warm and velvety, persistent with good minerality....

SHAHAR Designation: Salento wine IGP Grape varieties: Chardonnay Alcohol by volume: 13% Oenologist: Goffredo Agostini – Gruppo Matura TASTING NOTES Colour: straw yellow with greenish shades. Bouquet: elegant bouquet with broom and lim...

COMPANY WINES NEWS AWARDS CONTACTS ERA Designation: Salento IGP Grape varieties: Primitivo Alcohol by volume: 14,5% Oenologist: Goffredo Agostini – Gruppo Matura TASTING NOTES Colour: deep ruby-red. Bouquet: large bouquet with strong ...

The Titolo Tower is a house on the outskirts of Barile, in the North of Basilicata, immersed between vineyard and olive groves that have been tended to for 4 generations. The story of the Fucci Family, over the last few years, is one of a p...

DESCRIPTION Coevo is an EVO oil italy grown with organic fertilizers produced on the hills of Carpignano (AV) at an altitude of about 500 meters s.l.m. An ideal place, from the climatic and landscape point of view, characterized by the mix ...

DESCRIPTION Coevo monocultivar Ravece is an extra virgin olive oil Monocultivar grown with organic fertilizers produced on the hills of Flumeri (AV) at an altitude of about 500 meters s.l.m. Ideal location, from the climatic and landscape p...

From a careful selection of fruit, one of the company’s top products is born: The extra virgin olive oil Cimacolle The product, obtained from organic olives and without any chemical intervention during processing, contains all the par...

The preparation of the balsamic vinegar begins with the pressing of the grapes in wine-making vats. The must which is produced is boiled over a slow heat until its volume has been reduced by approximately half. Subsequently, it is chilled a...

The grapes are manually harvested in September and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18/19°C with select ...

The grapes are picked a few days before their full ripeness so that they have lower sugar content, higher acidity and a more fruity bouquet. Traditional vinification with soft pressing and partial cold maceration. The must is then kept at 0...