San Colombano D.O.C. Still


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Technical Sheet

TASTING NOTES

Color: intense ruby red with violet tints.

Aromatic profile: It has a good aromatic complexity with verystrong notes of blackberry. In the mouth, it has a soft tannin level, and it is a young wine with an excellent taste that is enhanced by the bubbly characteristic. A well-structured, tasty, pleasant and lively wine. This wine is best consumed within one year.

TECHNICAL VINIFICATION ENOLOGICAL

The grapes harvested and selected rigorously by hand, transported quickly to the cellar to preserve all the organoleptic characteristics, are vinified with the most modern cellar technologies.
Once de-stemmed and crushed, the grapes ferment for about 8 days at a temperature of about 20 ° C, then the wine and pomace are separated and racked.
The wine produced is stored in tanks where malolactic fermentation takes place, then the finished product is aged for about six months in steel tanks before bottling.

NOTES AND PAIRINGS

Alcohol: 12,5 % Vol.

Acidity: 5.8

Serving temperature: 16/18 °C

Pairings: red meat, cured meats, excellent as a before dinner drink in winter.

Denomination: Denominazione di Origine Controllata.

Blend: 45% Barbera, 40% Croatina, 15% Uva Rara.

Region: Lombardy

Production: 60000 bottles

San Colombano D.O.C. Sparkling


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Technical Sheet

TASTING NOTES

Color: intense ruby red with violet tints.

Aromatic profile: It has a good aromatic complexity with verystrong notes of blackberry. In the mouth, it has a soft tannin level, and it is a young wine with an excellent taste that is enhanced by the bubbly characteristic. A well-structured, tasty, pleasant and lively wine. This wine is best consumed within one year.

TECHNICAL VINIFICATION ENOLOGICAL

The grapes harvested and rigorously selected by hand, quickly transported to the cellar for preserve all its characteristics organoleptic, are vinified with the most modern cellar technologies.
Once de-stemmed and crushed, the grapes ferment for about 8 days at a temperature of about 20 ° C, subsequently wine and are separated pomace racking.
The wine produced is stored in tanks where the malolactic fermentation takes place, followed by the finished product is aged about six months in steel tanks before refermentation in autoclave where the wine becomes sparkling.

NOTES AND PAIRINGS

Alcohol: 12,5 % Vol.

Acidity: 5.8

Serving temperature: 16/18 °C

Pairings: red meat, cured meats, excellent as a before dinner drink in winter.

Denomination: Denominazione di Origine Controllata.

Blend: 45% Barbera, 40% Croatina, 15% Uva Rara.

Region: Lombardy

Production: 60000 bottles

Bonarda I.G.T.


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Technical Sheet

TASTING NOTES

Color: intense ruby red with violet tints.

Aromatic profile: It has a good aromatic complexity with very strong notes of blackberry.
In your mouth, it has a soft tannin level and it is a young wine with an excellent taste that is enhanced by the bubbly characteristic. A well-structured, tasty, pleasant and lively wine. This wine is best consumed within one year.

TECHNICAL VINIFICATION ENOLOGICAL

The grapes are harvested strictly by hand then quickly taken to the winery to preserve all of their organoleptic characteristics before being made into wine with the latest technology.
Once the grapes are destemmed and crushed, they ferment for around 8 days at 20°C and then are separated into wine and pomace through the process of racking.
The resulting wine is stored in tanks for malolactic fermentation. Then the final product is fined for around six months in steel tanks before refermenting in autoclaves in which the wine becomes fizzy.

NOTES AND PAIRINGS

Alcohol: 11,5 % Vol.

Acidity: 5.8

Serving temperature: 16/18 °C

Pairings: red meat and cured meats.

Denomination: Indicazione Geografica Tipica

Blend: 80% Croatina, 20% Barbera

Region: Lombardy

Production: 14000 bottles

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