BiancoMilano
Technical Sheet
TASTING NOTES
Color: Deep straw yellow with greenish reflections.
Aromatic profile: It has a fruity aromatic profile, reminiscent of banana, hazelnut, note given by chardonnay. In the mouth it is fresh and soft, excellent freshness and good length.
TECHNICAL OENOLOGICAL
VINIFICATION
The grapes harvested strictly by hand, quickly transported to the cellar to preserve all the organoleptic characteristics, are vinified with the most modern cellar technologies. Once de-stemmed and crushed, the grapes macerate for about 4/6 hours at a temperature of about 5 ° C cryomaceration, then they are softly squeezed by pneumatic presses. The free-run must that is produced is stored in tanks for 5/6 days at a temperature of 5 ° C, thus a second maceration of the liquid part takes place together with the pulp of the grapes, this process allows us to extract more of the aromas.
NOTES AND COMBINATIONS
Alcohol content: 13% Vol.
Acidity: 5.9
Serving temperature: 6/8 ° C
Pairings: great fish and white meat dishes,
excellent as an aperitif.
Fermentation: Fermentation at a controlled
temperature of 16/18 ° C
Denomination: IGT Collina del milanese
Grapes: 70% verdea, 30% trebbiano
Region: Lombardy
Production: 4000 bottles
RossoMilano
Technical Sheet
TASTING NOTES
Color: Intense ruby red.
Aromatic profile: It has a broad-ranging and complex nose with notes of ripe red fruits accompanied by toasty notes that are characteristic of being stored in wooden casks. In your mouth, it is slightly balanced, well-structured, pleasantly tasty and persistent and
has a long-lasting taste. This wine is great after a couple years in the bottle, where it can develop greater complexity
TECHNICAL OENOLOGICAL VINIFICATION
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 8-10 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 60-90 days for malolactic fermentation. Then it is placed in wooden casks where it ages for 3-6 months, during which the process of batonnage is carried out.
NOTES AND PAIRINGS
Alcohol: 13,5 % Vol.
Acidity: 5.6
Serving temperature: 18-20 °C
Pairings: red meat and cured meats, excellent as a before dinner drink in winter.
Denomination: IGT Collina del milanese
Grapes: 40% Barbera, 40% Croatina, 20% Cabernet Sauvignon
Region: Lombardy.
Production: 7,000 bottles.
MilanoDry
Technical Sheet
TASTING NOTES
Color: Straw yellow with greenish tints
Aromatic profile: It has a fruity nose that is semi-aromatic due to the presence of malvasia grapes. In your mouth, it is light and balanced, accompanied by the light and persistent bubbly characteristic.
TECHNICAL OENOLOGICAL VINIFICATION
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 are then softly squeezed through pneumatic
presses. The resulting free-run must is stored in tanks for 5-6 days at 5°C for a second maceration of the liquid with the grape pulp. This process allows us to bring out the varietal aromas of the grapes better. Then the final product is fined for around six months in steel tanks before refermenting in autoclaves in which the wine becomes fizzy. Refermentation in autoclaves is done with the Charmat method for 90 days.
NOTES AND PAIRINGS
Alcohol: 11.5 % Vol
Acidity: 6.1
Serving temperature: 6-8 °C
Pairings: excellent as a before dinner drink.
Denomination: IGT Collina del milanese
Grapes: 60% verdea, 30% chardonnay, 10% malvasia.
Region: Lombardy.
Production: 14,000 bottles
MilanoDry Rosè
Technical Sheet
TASTING NOTES
Color: Intense red onion.
Aromatic profile: It has a fruity nose with strong notes of fresh berries. In your mouth, it is light and balanced, accompanied by the light and persistent bubbly characteristic.
TECHNICAL OENOLOGICAL VINIFICATION
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 are then softly squeezed through pneumatic
presses.
The resulting free-run must is stored in tanks for 5-6 days at 5°C for a second maceration of the liquid with the grape pulp. This process allows us to bring out the varietal aromas of the grapes better. Then the final product is fined for around six months in steel tanks before refermenting in autoclaves in which the wine becomes fizzy.
Refermentation in autoclaves is done with the Charmat method for 90 days.
NOTES AND PAIRINGS
Alcohol: 12 % Vol.
Acidity: 6.1
Serving temperature: 8-10 °C
Pairings: excellent as a before dinner or reception drink.
Denomination: Sparkling rosé.
Grapes: 60% pinot nero, 30% barbera, 10% uva rara.
Region: Lombardy.
Production: 7,000 bottles.