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Fornaci - d.o.c.g. Gavi di Tassarolo of
Castellari Bergaglio Piedmont Italy |
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This is
what is commonly defined as the winery’s “basic wine”
We make higher quantities of this wine than any other and it is also the
most greatly representative wine of the winery’s production quality.
The wine is very
pleasant the spring after the harvest but is at its most enjoyable after a
few months in the bottles. It can be kept in bottles for several years
without suffering in quality.
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Rolona - d.o.c.g. Gavi di Tassarolo of
Castellari Bergaglio Piedmont Italy |
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The difference
from Fornaci
is
soil composition, the age of the vines, the clones, planting density and
microclimate distinguish the two parcels of land, and their grapes
accordingly show very different features.
The wine is very pleasant the summer after the harvest but is at its most
enjoyable after a few months in the bottles. It can be kept in bottles for
several years without suffering in quality. |
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Rovereto - d.o.c.g. Gavi di Tassarolo of
Castellari Bergaglio Piedmont Italy |
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The
area where the winery is
situated is called “Rovereto”, and is surrounded by vineyards and the oak
woods (which were once even larger) from which it takes its name. As well
as the advanced age of the vineyards (and therefore the presence of pre-phylloxera
colonies), the particular soil composition, the exposure of the vineyards
and the special microclimate created by the woodlands, give Rovereto Gavi
D.O.C.G. di Gavi “Vignavecchia” its very special organoleptic
characteristics. |
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Piliin - d.o.c.g. Gavi di Tassarolo of
Castellari Bergaglio Piedmont Italy |
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The grapes
for “Pilin” are selected from all the winery’s vineyards. With obsessive
care and attention we select the best, healthiest and ripest bunches and
place them in wooden trays where they partially dry for 30-40 days. This
makes the wine suitable for vinification and ageing in barriques. Since we
began making this wine in 1984, the quality has spoken for itself. |
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Antiche Vie - Malvasia Bianca 100%
Pure of Beconcini Pietro Tuscany Italy |
| Young and pleasant,
good with fish and white meat and chicken dishes, to enjoy a meal with an
rich flavour. |
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La Cappella white-
Vermentino
Trebbiano of Ciarcia Tuscany Italy |
| Bright light yellow
wine 12%, dry and persistance in fruits, rich bouquet. Pleasant to drink
with white meats, and fish dishes. |
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Sant`Antimo - 50%Malvasia, 40%Trebbiano,
10%Chardonnay & Pinot of Caprili Tuscany Italy |
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The grapes harvested with selective
criteria, they are instantly pressed. The must goes in a fermentation by
controlled temperature and allows to keep the characteristic aroma.
Smelling fresh, fruity, smoothly drinked very good with antipasti, fish,
and fish souces, also pleasant as just drank as aperitive. |
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Garda Classico Bianco
Riesling
grapes of La Torre Pasini of
Lombardy |
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Rhone` s valley
grapes , giving a delicate aroma with intense bouquet, with a pleasant
background of almonds. Not aggressive, smooth, and ideal with seafood and
fish, especially trout. |
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Hirondelle IGT di Puglia
–
Greco grapes of Torre Quarto dal 1847
Puglia
Italy |
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Malvasia Trebbiano La Pergola bianco
–
60%Malvasia,
40%Trebbiano of Az. Agr. Lombardo Tuscany Italy |
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Tocai Friulano Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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This wine should not be
mistaken for other wines with the same name since its name derives from 'Tocai
friulano' vine which is one of the most traditional and renowned vines in
the area. It has a straw-yellow color with a pleasant shade of green. Its
bouquet is personal, with a deliate aroma and has a scent of almonds. It
tastes dry, full-bodied and well balanced. It is excellent between meals
and in the Collio it is a classical aperitif. When eating it goes well
with fish but also with grilled white meat. It is particularly suitable
with the local raw ham even when slightly smoked. |
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Pinot grigio Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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It is one of the
leading wines of the Collio. It has a strw-yellow color with a slight
ash-grey hue. Its bouquet is intense, pleasant and particular. To the
palate it has a solid structure and a good persistance. It goes well with
rich soups, rice dishes made with light meat, white meat or with chicken. |
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Chardonnay Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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It has been grown in the Collio for a long
timw and was awarded a DOC ranking in 1989 because cuase the excellent
result obtained. Ita has a bright straw-yellow color bouquet. It has a
very good structure and ages very well even in small casks. When young, it
is to be served wich
rice dishes with early garden produce or delicate fish dishes. When aged,
it goes well with tasty dishes and white meat. |
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Sauvignon Blanc Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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It is obtained from the
vinification of Sauvigno grapes alone and represent one of the most
renowned varieties of the Collio. It ahs a straw-yellow color sometimes
with a golden hue, but always with a shade of green. Its bouquet, wich is
strong and personal, remind us of sage and it has a well balanced range of
aromas. It has a dry taste and a good, generous structure. It goes well
with rice dishes. |
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Riesling Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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It derives from the
vinification of the grapes produced by the homonym vine alone and is very
common in the Danube region from where it is believed to originate despite
the name. It has a clear straw-yellow color with a slight shade of green.
Its bouquet is fine and light and it has a very personal aroma. It has a
dry fresh and distinct taste. It goes very well with any kind of fish dish
based. |
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Pinot Blanc Collio
d.o.c.
–
Scolaris wines - S.Lorenzo Isontino (Gorizia) Friuli |
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It is produced using
only the grapes of homonym vine, which has been introduced in the Collio
at the end of the 1800', and it has adapted itself very well. It is a
straw-yellow color and its bouquet is delicate, fruity and intense. To the
palate it is dry with a good body but at the same time refined and soft.
It goes well with rice dishes, vegetable, soups or with dishes based on
eggs or fish. |
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Monferrato Blanc
d.o.c. - A Paola -
Chardonnay
and Arneis grapes - Costa Olmo (Vinchio) Piedmont |
It's made up by Chardonnay and Arneis grapes
fermented at a controlled temperature in steel tanks only for the 20%
fermentation occurs in barriques. Its intense and particular fragrance
distinguishes it for its elegance and character -- Production area:
Vinchio and Vaglio serra township - Vine: vine Chardonnay and other
auctochthonons vines - Fermentation process: in stainless steel containers
and 30% medium toasting
Maturing process: in stainless steel containers and small oak barrels -
Refining: 5 - 8 bottle Color: straw yellow
Bouquet: various aromas of tropical flowers and fruits with well blended
vanilla notes
Taste: good balance between the varietals and wood characteristics
Alcohol 12% |
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Dessert |
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Malvasia Trebbiano Caratello
VIN SANTO
– of
Beconcini Pietro Tuscany |
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16%
Alcohol, Caratello is a Wine for finishing meal, produced with
withered grapes, that during their dehydration they concentrate the sugar
amount and therefore also of alcohol once fermented.
This wine goes served cool (12°-13°) in coupling with aged cheeses or
for dessert in coupling with cakes made up of honey, pastries of almonds "crostate"
means dry cakes. |
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Moscato d’Asti
d.o.c.g.
–
Moscato white Pizzorni winery Acqui Terme (Alessandria)
Piedmont
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Easy wine for dessert, yellow straw color, intense aroma of Moscato
grapes, elegant taste, sweet, typically aromatic, served by temperature
6°- 8° C., to enjoy with fruits, pastries dry and creamy, cakes, and
pudding. |
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Moscadello di Montalcino of Caprili Tuscany
Italy |
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Fresh and best to drink
the first year. Dessert wine 9% volume, as strawberry cake, dry fruits, or
even as aperitif with some snack as sweet |
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Brachetto d`Acqui
d.o.c.g.
– Pizzorni winery Acqui Terme (Alessandria)
Piedmont
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It`s a dessert wine
light ruby red, delicate scent of musk and rose background, taste
aromatic, sweet, and soft. To highlight the perfect balance of its taste
and aromas, it`s suggested to serve it, at a temperature 12° C. to
complete a meal as companion of dry fruit, dry pastries, fruit salad, oven
cakes. |
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Reds |
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Frales - d.o.c,g, 60%Nebbiolo 40% Barbera
of Bolmida Piedmont Italy |
| Cuvee`
selected during harvesting, fermentation kept 18 days longer with accurate
reviewing of the must. After pressed goes in Barrique for 15 months and
accurately decanted in the bottle where is kept for other few months to
rest. Elegant and wrapping in the mouth, smooth and very balanced. |
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Barolo
Brunate- d.o.c.g.
Nebbiolo for Barolo 100% of Borgogno Piedmont Italy |
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Elegant, smooth, full, deep.
The excellent quality of the grapes produced is due to the dedicated and
meticulous work, the entire year, of the whole Borgogno family. Ageing
takes place in oak barrels for about three years, followed by a period of
affinity in the bottle of about ten months. risottos, fondues, game, red
meat and meat in general roasts, grilled or skewered Tradition of
Barolo in Barolo - Vintage:2000
Alcoholic content:
14,50% |
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Barolo Bussia - d.o.c,g,
Nebbiolo for Barolo 100% of Bolmida Piedmont Italy |
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In these
hills, the slopes and the South West exposure allow the sun rays to full
ripen the precious bunches of Nebbiolo, even in vintages with less
favourable weather conditions. The soil features layers of sand or
sandstone alternated with tuff and clay that allow the roots to go deeper
and feed on the precious marine microfossils that give a unique variety
and an organoleptic elegance to the Barolo of this area.
Alcoholic content:
14,50% |
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Nebbiolo d' Alba Fontanazza d.o.c.g.
of Borgogno Piedmont Italy |
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Nebbiolo is a wine made with the same grapes used to obtain Barolo and the
vineyard is also the same. However, it goes through a different
wine-making process. It is certainly a lighter wine than Barolo but just
as delicate, elegant and suitable for ageing. Fondues, risottos and meat
dishes |
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