Wines
7 ROSSO
Grape Variety: Cabernet Sauvignon
Production Parameters: Max yield 70q/ha
Low bud fertility
Low yield per vine
Trimming
Harvest selection
Long maceration, meticulous, long and exhausting
Controlled temperature fermentation with native yeasts from the Vineyard
Aging 12 month in concrete tanks
Organoleptic Features: Deep Ruby red colour, delicate violet notes, ripe fruits, licorice and vanilla, mouth-filling taste, harmonious, full-bodied with dense tanins, and just the right dryness.
Aging Prospects: This wine can also wait for the most special of occasions: 8-10 years
Serving Temperature: 18°C.
Food Pairing: To be paired with special meat dishes, in the company of the right people.
Production Parameters: Max yield 70q/ha
Low bud fertility
Low yield per vine
Trimming
Harvest selection
Long maceration, meticulous, long and exhausting
Controlled temperature fermentation with native yeasts from the Vineyard
Aging 12 month in concrete tanks
Organoleptic Features: Deep Ruby red colour, delicate violet notes, ripe fruits, licorice and vanilla, mouth-filling taste, harmonious, full-bodied with dense tanins, and just the right dryness.
Aging Prospects: This wine can also wait for the most special of occasions: 8-10 years
Serving Temperature: 18°C.
Food Pairing: To be paired with special meat dishes, in the company of the right people.
7 BIANCO
Grape Variety: Chardonnay 70% plus other varieties that change each year
Production Parameters: Max yield 70q/ha
Trimming
Harvest selection
Overnight maceration with the pul, then draining under soft pressure
Fermentation in barrique with native yeasts
Aged in stainless steel for 10 months with batonnage
Organoleptic Features: Gives an immediate fruity bouquet, with hints of exotic fruits and yellow flowers.
The mouth-feel is soft, savoury, mineral, harmonious and consistent
Aging Prospects: 4 – 6 years.
Serving Temperature: 12°C.
Food Pairing: Pairs beautifully with seafood dishes, of either fish or shellfish
Production Parameters: Max yield 70q/ha
Trimming
Harvest selection
Overnight maceration with the pul, then draining under soft pressure
Fermentation in barrique with native yeasts
Aged in stainless steel for 10 months with batonnage
Organoleptic Features: Gives an immediate fruity bouquet, with hints of exotic fruits and yellow flowers.
The mouth-feel is soft, savoury, mineral, harmonious and consistent
Aging Prospects: 4 – 6 years.
Serving Temperature: 12°C.
Food Pairing: Pairs beautifully with seafood dishes, of either fish or shellfish
PINOT NERO
Grape Variety: Pinot Nero
Production Parameters: Produzione massima: Max yield 70q/ha
Trimming
Harvest selection
Traditional maceration, 7 days with skins e delestage
Controlled temperature fermentation with native yeasts from the Vineyard
Aging in concrete tanks
Refinement in Clyver in Gress Porcellanato.
Organoleptic Features: Deep garnet red colour, scent of small fruits & fruit pies, pleasant, complex and elegant
Balanced and lingering taste.
Aging Prospects: 3 – 4 years. Serving Temperature: 18°C.
Food Pairing: Ideal when paired with fine and pleasant food,particularly with such delicacies as “Buscaglia Style Partridge”.
Production Parameters: Produzione massima: Max yield 70q/ha
Trimming
Harvest selection
Traditional maceration, 7 days with skins e delestage
Controlled temperature fermentation with native yeasts from the Vineyard
Aging in concrete tanks
Refinement in Clyver in Gress Porcellanato.
Organoleptic Features: Deep garnet red colour, scent of small fruits & fruit pies, pleasant, complex and elegant
Balanced and lingering taste.
Aging Prospects: 3 – 4 years. Serving Temperature: 18°C.
Food Pairing: Ideal when paired with fine and pleasant food,particularly with such delicacies as “Buscaglia Style Partridge”.
DOSS
Grape Variety: Nebbiolo 100%
Production Parameters: Max yield 80 q/ha
Early Thinning
Harvest selection
Long Maceration with addition of 8% fresh grapes with their stalks around 7 days after the first harvest
Controlled temperature fermentation with native yeasts from the vineyard
6 months aging in Allier Oak barrels and 12 months in Clayver
Organoleptic Features: Notes of rose and violet open the bouquet that veers towards ripe fruits and sweet spices.
Full flavoured and enveloping with the elegance of comforting tannins.
Aging Prospects: 10/15 years.
Serving Temperature: 18°C.
Food Pairing: save it to be be paired with demanding, yet not uncultured dishes, for intense rather than dull moments, robust and not unrefined company.
Also ideal to be enjoyed alone without a food pairing
Production Parameters: Max yield 80 q/ha
Early Thinning
Harvest selection
Long Maceration with addition of 8% fresh grapes with their stalks around 7 days after the first harvest
Controlled temperature fermentation with native yeasts from the vineyard
6 months aging in Allier Oak barrels and 12 months in Clayver
Organoleptic Features: Notes of rose and violet open the bouquet that veers towards ripe fruits and sweet spices.
Full flavoured and enveloping with the elegance of comforting tannins.
Aging Prospects: 10/15 years.
Serving Temperature: 18°C.
Food Pairing: save it to be be paired with demanding, yet not uncultured dishes, for intense rather than dull moments, robust and not unrefined company.
Also ideal to be enjoyed alone without a food pairing
NERO SU NERO
Grape Variety: Syrah
Production Parameters: Max yield 90 q/ha
Thinning
Harvest selection
Long Maceration with submerged cap
Controlled temperature fermentation with native yeasts
6 months aging in oak barrels and 12 months in steel.
Organoleptic Features: Expresses a soft profile, fresh and fruity, accompanied by an aroma of dark fruits like blackberries and blueberries, notes of mixed spices with black pepper.
Aging Prospects: 6 – 8 years.
Serving Temperature: 18°C.
Food Pairing: with tasty first courses, or beef dishes using cuts of mid range fat content.
Production Parameters: Max yield 90 q/ha
Thinning
Harvest selection
Long Maceration with submerged cap
Controlled temperature fermentation with native yeasts
6 months aging in oak barrels and 12 months in steel.
Organoleptic Features: Expresses a soft profile, fresh and fruity, accompanied by an aroma of dark fruits like blackberries and blueberries, notes of mixed spices with black pepper.
Aging Prospects: 6 – 8 years.
Serving Temperature: 18°C.
Food Pairing: with tasty first courses, or beef dishes using cuts of mid range fat content.
SASS
Grape Variety: Barbera 100% – Barbera loves warm weather and 2018 gave us it’s best
Production Parameters: Max yield 80q/ha
Early thinning
Harvest selection
Long Maceration, also with submerged cap with great care of skins
Controlled temperature fermentation with native yeasts from the vineyard
18 months aging in large wooded barrels
Organoleptic Features: Nose of spiced black fruits with intense oak.
In the mouth it is all dark fruits with a central palate of chocolate and cacao.
The high natural acidity of Barbera gives a freshness and balance to the lively fruits.
The finish is long and sweet.
Aging Prospects: very long term aging. Time is a Paramount element to increase the fineness and complexity of this wine.
Do not hurry and uncork respectfully.
Serving Temperature: 18°C.
Food Pairing: save it to be be paired with demanding, yet not uncultured dishes, for intense rather than dull moments, robust and not unrefined company.
Also ideal to be enjoyed alone without a food pairing.
Production Parameters: Max yield 80q/ha
Early thinning
Harvest selection
Long Maceration, also with submerged cap with great care of skins
Controlled temperature fermentation with native yeasts from the vineyard
18 months aging in large wooded barrels
Organoleptic Features: Nose of spiced black fruits with intense oak.
In the mouth it is all dark fruits with a central palate of chocolate and cacao.
The high natural acidity of Barbera gives a freshness and balance to the lively fruits.
The finish is long and sweet.
Aging Prospects: very long term aging. Time is a Paramount element to increase the fineness and complexity of this wine.
Do not hurry and uncork respectfully.
Serving Temperature: 18°C.
Food Pairing: save it to be be paired with demanding, yet not uncultured dishes, for intense rather than dull moments, robust and not unrefined company.
Also ideal to be enjoyed alone without a food pairing.
7 NERO
Grape Variety: Cabernet Sauvignon 75%, Syrah 25%
Production Parameters: Max yield 70 q/ha
Low bud fertility
Low yield per vine
Trimming
Harvest selection
Maceration, 15 days with skins
Controlled temperature fermentation with native yeasts
12 months aging in Clayver
Organoleptic Features: Deep Ruby red colour, delicate violet notes, ripe fruits, liquorice and vanilla, mouth-filling taste, harmonious, full-bodied with dense tanins, and just the right dryness.
Aging Prospects: This wine can wait for the rarer special occasions: 8-10 years
Serving Temperature: 18°C.
Food Pairing: Ideal to be paired with special dishes of meat or game.
Production Parameters: Max yield 70 q/ha
Low bud fertility
Low yield per vine
Trimming
Harvest selection
Maceration, 15 days with skins
Controlled temperature fermentation with native yeasts
12 months aging in Clayver
Organoleptic Features: Deep Ruby red colour, delicate violet notes, ripe fruits, liquorice and vanilla, mouth-filling taste, harmonious, full-bodied with dense tanins, and just the right dryness.
Aging Prospects: This wine can wait for the rarer special occasions: 8-10 years
Serving Temperature: 18°C.
Food Pairing: Ideal to be paired with special dishes of meat or game.
TABAR
Grape Variety: Croatina 100%
Production Parameters: Max yield 80q/ha
Early Trimming
Harvest selection
Long maceration. Immersed-cap maceration is also possible during which skins are carefully monitored
Controlled temperature fermentation with native yeasts from the Vineyard
Min. 24 months aging in Rovere Allier barrels and six month in bottle.
Organoleptic Features: Deep Ruby red colour, a complex scent of ripe fruits, black cherries and spices that fade into balsamic notes
Solidly structured, full, mouth-filling taste
Aging Prospects: very long term aging. Time is a Paramount element to increase the fineness and complexity of this wine.
Do not hurry and respectfully uncork the bottle on a fitting occasion.
Serving Temperature: 18°C.
Food Pairing: Ideal to be paired with demanding, yet not ostentacious dishes, to be tasted on special occasions and shared with robust yet not unrefined friends.
Also ideal to be enjoyed alone without a food pairing.
Production Parameters: Max yield 80q/ha
Early Trimming
Harvest selection
Long maceration. Immersed-cap maceration is also possible during which skins are carefully monitored
Controlled temperature fermentation with native yeasts from the Vineyard
Min. 24 months aging in Rovere Allier barrels and six month in bottle.
Organoleptic Features: Deep Ruby red colour, a complex scent of ripe fruits, black cherries and spices that fade into balsamic notes
Solidly structured, full, mouth-filling taste
Aging Prospects: very long term aging. Time is a Paramount element to increase the fineness and complexity of this wine.
Do not hurry and respectfully uncork the bottle on a fitting occasion.
Serving Temperature: 18°C.
Food Pairing: Ideal to be paired with demanding, yet not ostentacious dishes, to be tasted on special occasions and shared with robust yet not unrefined friends.
Also ideal to be enjoyed alone without a food pairing.
