Madrevite, Castiglione del Lago, Umbria, Italy

Vinification
2 to 3 weeks after the harvest of the grapes to produce rosè, we do the last harvest. Spontaneous fermentation without the use of added yeasts is followed by maceration on the skins, which changes according to the season, 20% of whole grapes.

Aging
6 months in cement tanks and 12 months in big barrels (10 HL) and cement tanks. 6 months in the bottle.

Additional Notes

• Organic
• Manual Harvest
• Ruby red color and medium body. The nose reveals floral notes, aromas of berries, raspberry, strawberries, cherries and baking spices. The taste is elegant with light fruity notes, intense freshness and good persistence.

Vinification
Spontaneous fermentation without the use of added yeasts is followed by maceration on the skins which changes according to the season.

Aging
10 months in cement tanks. 3 months in bottle

Additional Notes

• Organic
• Manual Harvest
• Bright ruby-red color. The nose is rich in red fruit, plum and black cherries that blend with spicy notes; the typical crunchy cherry finish and a fine and silky tannic texture stand out on the palate.  Opra goes very well with first courses, light meats, pizza and cured meats in general.

Vinification
Spontaneous fermentation without the use of added yeasts is followed by maceration on the skins which changes according to the season.

Aging
10 months in cement tanks. 3 months in bottle.

Additional Notes

• Organic
• Manual Harvest
• A fresh and fruity wine, with an aromatic profile of plum and juniper berries, pleasantly herbaceous.  On the pallet, Tiulla is balanced, structured, and smooth, with remarkable concentration.  Pair with grilled or smoked meats, bbq sauces, cured meats and medium-aged cheeses. 

Vinification
Fermentation for 10 days and maceration on the skins which varies depending on the season, soft pressing.

Aging
12 months in cement. 6 months in bottle.

Additional Notes

• Organic
• Manual Harvest
• The ruby ​​red color with violet reflections is a prelude to intense aromas reminiscent of red berry fruit, combined with delicate nuances of pepper. In the mouth it has a soft, balanced taste, with velvety tannins that accompany it in a long finish.  Pair with long pasta first courses, red meats and poultry. Perfect with typical dishes of the Umbrian and lake tradition.

Bosco de Medici, Pompeii, Campania, Italy

Vinification
Soft pressing of whole grapes. Fermentation and skin maceration for 15 days, in steel silos. Malolactic fermentation in 500 l tonneaux.

Aging
10 months in 500 l tonneau. 3 months in the bottle.

Additional Notes

• Organic
• Manual Harvest
• An elegant nose of wild berries accompanied by notes of black rose and violet. Soft and persistent palate. To be combined with stews and red meats.

Vinification
Crushing and destemming and subsequent fermentation at controlled temperature, 10-day skin maceration.

Refinement
Refinement 10 months in steel silos at a controlled temperature.

Additional Notes

• Organic
• Manual Harvest
• An extremely elegant red, with a ruby-colored robe that offers a pleasant intensity to the nose, proposing hints of iris and geraniums as in flowered balconies. Do not miss the charge of minerality and the typical marker of Aglianico, black pepper. In the mouth it is savory and fresh and when drunk, even at colder temperatures, it is pleasant in any season.

Vinification
Fermentation at controlled temperature, 10-day skin maceration, malolactic fermentation in steel silos.

Refinement
Stainless steel silos for 10 months, 2 months in the bottle.

Additional Notes

• Organic
• Manual Harvest
• Offers hints of flowers such as Iris, Carnation and Black Rose. The iodized and saline notes are evident. Closes with a spicy hint. Perfect with medium-aged pecorino and goat cheeses. It can also be combined with a good meat sauce or with the classic Neapolitan red sauce.

Francesca Fiasco, Felitto, Campania, Italy

Vinification
Takes place in French oak vats. Maceration of the skins for about 20 days with punching down and pumping over.

Refinement
In tonneaux for 50% first passage and 50% second passage for 24 months. The aging in glass is 8 months.

Additional Notes

• Organic
• Manual Harvest
• A full-bodied, compact red with tons of plums and berries, together with roasting herbs and a touch of more exotic forest floor, almost black truffle. The tannins are well- integrated, giving a velvety mouthfeel. The finish is long, fruity and savory at the same time.

Vinification
Takes place in 50 Hl French oak wooden vats.  Maceration of the skins for about 20 days with punching down and pumping over

Refinement
In tonneaux for 30% first passage and 70% second and third passage for 18 months. The aging in glass is 12 months.

Additional Notes

• Organic
• Manual Harvest
• Grapes selected after the Ersa wine harvest
• A complex nose of concentrated ripe berries and plums,leather, tobacco and an almost roast meat-like note. Medium- to full-bodied with a balanced dose of oakiness to the persistent fruit.

Vinification
Takes place in French oak vats. Maceration of the skins for about 20 days with punching down and pumping over

Refinement
In tonneaux for 10% first passage and 90% second passage for 24 months.  The aging in glass is 8 months.

Additional Notes

• Organic
• Manual Harvest
• Harvest: First harvest
  
• This presents a pleasant balance of vivid black fruit, a touch of black plum skin and light oak spice on the nose and palate. Medium-bodied with soft, velvety tannins and enough bright fruit and acidity to give a long, controlled finish.