Wine List

After the alcoholic fermentation the wine matures
in new oak-barrels for 14 months.

Characteristics: Deep red color with ruby highlights. Intense aromatic character with butter, caramel, vanilla, cinnamon, fruit aromas and tobacco.

Gastronomy:  Covets dishes like beef fillet with spices, hunt, fried cheese.

Characteristics:
Typical Chardonnay. It matures in new French oak barrels for 3-4 months, thus having a white wine with volume, fatness and complexity. Impressive taste with aromas of bergamot, pear, lemon, butter, vanilla and peach.
Serve at. 8-10° C.

Gastronomy:
Pairs perfectly with carbonara, baked chicken, grilled squid, oily fish and risotto.

Fermentation controlled at 12*C.

Characteristics:
A highly exuberant wine with all the formality of variety. Low-key notes of pineapple, mango, peach and citrus blossoms. Fruity with fresh acidity and elegance.

Gastronomy:
Great as an aperitif but also for accompanying green salads, white cheese, lemon meat, fish and seafood.

Produced since1954.
Fermentation at 12*C.

Characteristics:
Vivid crimson color with aromas of strawberry, cherry and blueberry. Crisp taste with good acidity.

Gastronomy:
Combined with white cheese and fruit.

Characteristics:
Explosive character of red cherry and ripe peach. It is balanced and refreshing, full-bodied with a complex fruity medium-long finish. A wonderful aperitif.

Gastronomy:
Pairs perfectly with cheese, salads, tarts, risotto and desserts.

Produced since 2006.
Fermentation at 18-24*C.

Characteristics:
Deep red color. Good, vivid texture. Aromas of strawberry, vanilla, butter.

Gastronomy:
Accompanies hunt, cooked mushrooms with spices,
dark meat and pasta with rich red sauce.

Produced since 2008.

Characteristics:
Deep crimson color
and good intansity. Aromas of plum
and berries. Acidity balanced with long aftertaste.

Gastronomy:
Accompanies stewed
meats with spicy sauces, meats.