• 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
  • 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...
    Export: yes
    product weight: 0,20/0,75/1,50/3,00/6,00 lt
    Private Label: No
  • The grapes undergo traditional red vinification and are allowed at a prolonged macerate at a temperature of 26/28° C inside 30-hl barrels, so that the colouring substance and the tannins are extracted. The maceration period also corresponds...
    Export: yes
    product weight: 0.75lt
    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: 0.75/3.00 lt
    Private Label: No
  • 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...
    Export: yes
    product weight: 0.75/3.00 lt
    Private Label: No
  • Separately fermented red grapes with a short maceration time give the wine its special colour and typical timbre so sought after by makers of “classic” sparkling wines, with a particular aroma and full-bodiedness. Painstaking and rigorous c...
    Export: yes
    product weight: 0,75/3,00 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: 0,75/1,50/3,00 lt
    Private Label: No
  • Grape harvest takes place manually in September to which Followed by soft pressing with short maceration Cold skins and static decantation of must. Its primary fermentation takes place in containers of 18/19 ° C steel with selected yeasts. ...
    Export: yes
    product weight: 0,20/0,375/0,75/1,50/3,00/6,00 lt
    Private Label: No