A predominantly hilly area, where particularly favorable climatic and pedological conditions have allowed us to develop and grow our company
A FAMILY HISTORY
A story that has been handed down through the generations of our family up to, in 1998, Luciano and Remo, children of Nunziato and grandchildren of grandmother Dina and grandfather Remo
The grapes are harvested early in the morning by hand and placed in perforated boxes, transported to the cellar and placed in the cold room to cool, followed by destemming and crushing. The crushed grapes are softly pressed and selected yeasts are added to the flower must obtained, which ferment at a controlled temperature. The product rests on the fine lees for 120 days “sur liè” with battonage, after which a tangential filtration and bottling follows.
Brilliant, pale straw yellow color with greenish reflections, it begins on the nose with floral notes, on the palate the freshness and flavor are accompanied by fullness with a pleasant finish.
Fish starters, white first courses, white meats, fish, molluscs and crustaceans in general.
The grapes are produced directly by the company from vineyards chosen for their particular characteristics of position and exposure and pedoclimatic characteristics favorable to an ideal ripening.
The grapes are harvested early in the morning, by hand, and placed in perforated boxes transported to the cellar and placed in a cold room to cool, then destemmed and crushed; follows a skin maceration of 24 hours; the crushed grapes are then pressed up to 0.4 atmospheres, then the free-run must is added with selected yeasts. At the end of the alcoholic fermentation, which takes place at a temperature below 16 ° C, the product rests on the fine lees for 180 days “Sur Lié” with (Battonage), after which it is placed in the bottle.
Straw yellow color with greenish reflections, it begins on the nose with intense and pleasant aromas with notes of white pulp peach and tropical fruit, while on the palate it develops a full flavor accompanied by great minerality.
Fish appetizers, fish and crustaceans in general, excellent with fish broth; it also goes very well with white meats with herb-based sauce
This wine is obtained from a particular vineyard located in Castel di Sette in the municipality of Mozzagrogna, on a gently sloping hill facing south-east, 7 km away from the sea and 20 km from the Maiella massif. The vineyard from which this wine is produced is about 40 years old.
The vineyard from which this wine is obtained is the last to be harvested (end of October) when the grapes have reached a stage of overripe therefore it is produced only in the best years. The grapes are harvested by hand and meticulously selected, placed in boxes and transported to the cellar to be destemmed and crushed. The maceration at controlled temperature continues for 30 days, at the end of which the soft pressing takes place, the malolactic fermentation completed, the wine is decanted into oak barrels where it remains 24-30 months to be finally put in the bottle, where it remains to refine before to be marketed.
Intense ruby red in color, tending to garnet over the years, it immediately expresses a hint of plum jam and dark chocolate with an ethereal tendency. On the palate it maintains the complexity and roundness suggested on the nose, supported by the power of the tannin. It is expressed velvety and soft for exciting encounters with very important sauces.
The grapes, harvested by hand and placed in boxes, are transported to the cellar to be destemmed, crushed and added with selected yeasts. The maceration at a controlled temperature continues for 30 days, after which the soft pressing takes place. After a short natural decantation, the wine rests in oak barrels for 12 months, to be finally put in the bottle, where it is refined for another 90 days.
Intense red color, with purple hues, it immediately expresses a hint of marasca cherry, followed by plum jam and dark chocolate. The taste maintains the freshness suggested on the nose, supported by the power of the tannin. The retro olfactory notes refer to the morello cherry.
It accompanies the dishes of the typical Abruzzese cuisine: “cacio euovo”, tasty soups, timbales, fresh pasta with meat sauce, roasts, stews and stewed cod. Its ideal companions are also aged cheeses and typical salami famous all over the world such as ventricina.
sipario di montepulciano
The grapes, transported to the cellar to be de-stemmed and crushed, are added here with selected yeasts. The maceration at controlled temperature continues for 15 days, after which the soft pressing takes place. After a short natural decantation, the wine rests in steel vessels for 150 days, to be finally bottled.
Bright red in color, with purple hues, it immediately expresses a hint of marasca cherry and ripe fruit. The taste maintains the freshness suggested on the nose, supported by the power and fullness of the tannin characteristic of the grape.
It goes well with savory first courses, roast meats, cheeses and cured meats.
rare lands – Abruzzo home of Montepulciano.
Our vineyards are exposed to the South, carefully chosen among those most suited to viticulture in the area, soils that pedologically have gravels accumulated in the soil over the millennia thanks to the flow of the Sangro river. Fresh and well-drained and therefore capable of guaranteeing the highest quality level of our grapes in every season.
Our vineyards are like this: sufficiently close to the sea to have a natural marine ventilation even in the hottest seasons capable of maintaining the optimal climatic conditions for the growth and development of the vine and consequently of the bunches, as well as transporting that precious salinity that makes incomparable a great wine; and at the same time quite close to the massif of Majella to collect the fresh mountain wind that blows from the mountain towards the sea, generating a strong temperature range that favors the growth of the vine and the ripening of the grapes.
All this brings a significant accumulation of aromatic substances and consequently gives our wines extraordinary and unique olfactory characteristics.