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It
is obtained by Pinot nero grapes , wine-made in white . It has a
pale straw-yellow. Colour
, appleasant and pronounced fragrance of golden apple, fresh and
with a marked
character. It
goes along with appetizers ,”risotto” and fish. It must be
served cool (8-10
C ).
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It is obtained by wine-making in white rieslig italico
grapes, it has a light straw-yellow colour , with greenish gradation , typical grassy scent , delicate and intense; its flavour is dry, rounded and
fresh. It is well combined with first dishes based on vegetables, boiled fish and
omelettes.
It must be served at temperature of 10-12 C. |
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It has a straw-yellow colur with golden reflection and a characteristic and pleasant aromatic scent which reminds the “vineyeard each“. Obtained by moscato grapes , it is a sweet wine with a fresh flavour ideal for sweet dishes , desserts and pastry in general . It must be served at temperature of 10-12 °C .
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This wine obtained by grey pinot has tipical auburn colour , penetrating scent of peach and maybush flowers. It flavour is dry, delicate, savoury , very pleasant and persistent. It is wellcoupled with light and delicate appetizers, white meat and fish. It must be served at 10°C .
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It has a pleasent red ruby colour with purple gradation. Its scent vinous, delicate floral of dogrose and very persistent. Its flavour is characterized by a light vivacity, a nicely dry tone, ample and vinous, typical of this kind of grape. It is ideally served with hot dishes , boiled ane white meat . to be served at 16-18°C.
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Its colour is a red ruby very bright ; its perfume has a pleasent intensity with smells recalling roses and wood fruits. Its flavour is dry, soft, savoury and persustent. Its natural vivacity makes it particulary pleasent. It is well coupled with ham and salami, first dishes, braise and stewed meat. To be served at room temperature. |
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Obtainted by selected clones of pinot nero, this wine has an intese red ruby colour, characteristc scent of jam and plums. Its flavours is velvet, ample very delicate and typical of this kind of crapes. It is well combined with game and meat in general. To be served at 18-20°C
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It is obtained by wine-making grapes Barbera, Croatina, Uva rara.
Aged 24 months in oak barrels, it is an important wine with a strong a ruby colours, a savoury and harmonic taste and a scent full of fruity and spiced smells. It is ideally coupled with game and red meat to be served at 18-20°C. |
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Classic method.
With a straw-yellow colour, it has a scent of bread crust, thin and persistent “perlage”, dry and elegant taste. Produced with the method of fermentation in bottle, it was left 36 months on yeasts. Excellent aperitif, it must be served quite cool ( 6-7 °C ). |
Excellent sparkling wine obtained exclusively by wine-making, in white, of Pinot Nero grapes.
It has a pale straw-yellow colour, a delicate scent which reimonds roses and violets, thin “perlage”, sprighthy and persistent, a taste which is dry but very aromatic.
Splendid aperitif, it has to be served very cool (6-7 °C )
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SANGUE DI
GIUDA |
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This wine has a strong red ruby colour, scent of violet and full-bodied taste. Obtained by grapes Barbera, Croatina, and Uva rara, it is a valuable wine with natural fermentation in bottle, derived from an old vineyard.
Produced in a limited number of bottles and only in the best years, it is wine-made and aged in oak barrels. To be served at 18°C. |
Produced with grapes Croatina, Barbera and Uva rara, it is an excellent wine with a strong red ruby colour, intense scent of strawberry and raspberry jam, sweet taste naturally sparkling.
It is excellent coupled with piquant cheeses, sweets, jam tarts.
It mus be served at a temperature between 12 and 16 °C.
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GRAPPA |
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LUNAPIENA |
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It is obtained by selected marcs of red grapes of Valle Scuropasso, distillated, within 24 hours from drawing, with vapour pilant, discontinuous system, low degree heat. Its tasts is fragrant, ample dry and full-bodied.
To be served at 18 °C. |
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