• 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...
    Export: yes
    product weight: 0.50 lt.
    Private Label: No
  • 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 ...
    Export: yes
    product weight: 0.75lt
    Private Label: No
  • Off-the-skin vinification and storage of the must inside lowtemperature thermostat containers help preserve the deep and delicate aroma of Muscat. Second fermentation of the must inside autoclaves at a constant low temperature enhances the ...
    Export: yes
    product weight: 0.75lt
    Private Label: No
  • Marzemino grape marc dried for 70/80 days on a drying rack and processed immediately after pressing at the end of the maceration period. The thus obtained distillate is then aged inside a large barrel and small French oak barrels.  
    Export: yes
    product weight: 0.50-0,70lt
    Private Label: No
  • Marzemino grape marc dried for 70/80 days on a drying rack and processed immediately after pressing at the end of the maceration period. The thus obtained distillate is then aged inside a large barrel and small French oak barrels.  
    Export: yes
    product weight: 1 lt.
    Private Label: No
  • Grape marc from red grapes that were left to macerate in wine for a long time and were processed immediately after their pressing. The distillate is then aged in French oak casks for more then six months.  
    Export: yes
    product weight: 1 lt.
    Private Label: No
  • The grapes are manually picked, selected and collected in small baskets in September/October, are then crushed and stripped of the grape stalks. The fermentation/maceration lasts 15/20 days at a temperature of 26/28° C. It is the followed b...
    Export: yes
    product weight: 0.75lt
    Private Label: No
  • The grapes are manually picked, selected and collected in small baskets in September. The soft pressing and static decantation of the must follow. The primary fermentation takes place at 20/22°C with select yeasts, in French Allier oak barr...
    Export: yes
    product weight: 0.75 lt.
    Private Label: No
  • The grapes are harvested and sorted in small baskets by hand in September/October and then destemmed and crushed. The crushed grapes undergo short fermentation /maceration (6/8 days) at (23/25 °C). During the fermentation/maceration period ...
    Export: yes
    product weight: 0.75 lt.
    Private Label: No
  • The grapes are manually picked, selected and collected in small baskets; they are then taken to the cellar for soft pressing and static decantation of the must. The primary fermentation starts at 18/20°C with select yeasts, and then continu...
    Export: yes
    product weight: 0.75lt
    Private Label: No