TYPOLOGY Barbera d’Asti Superiore D.O.C.G.

VARIETY Barbera

HARVEST PERIOD End of September, start of October

EXSPOSURE Sud

PLANT DENSITY 4500 plants for hectar

ALTITUDE 200 – 250 m s.l.m.

SOIL STRUCTURE Called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

VINIFICATION The grapes are hand harvested and transported in small baskets to the winery. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The fermentation will take place for about 10 days while the contact with the skins lasts up to 20 days with several pump overs happening daily. After racking and malo-lactic fermentation, the wine is then placed into barriques for about one year. After this aging the wines will then be ready to be bottled and will rest in bottle for another 6 months before being available to the market.

TASTING NOTE The wine has an intense ruby ​​red color with violet reflections, the nose is surprising for its cleanliness and elegance with hints of ripe red fruits with hints of forest floor and on the finish subtle notes of vanilla. In the mouth the entrance is full and enveloping; the slight acidity gives a feeling of freshness and helps to prolong the aftertaste that repeats the olfactory fragrances.

PAIRINGS The combination is excellent with cured meats, pasta dishes, and meat dishes. Also pairs well with medium-aged cheese.

Serve at 18-20° C

BOTTLES 0,75l – 1,5l

TIPOLOGY Piemonte Chardonnay D.O.C netflix movies.

VARIETY Chardonnay

HARVEST PERIOD End of August, Start of September

EXSPOSURE South west

PLANT DENSITY 4500 plants for hectar

 ALTITUDE 200 – 350 m s.l.m.

SOIL STRUCTURE Medium mixture of soils leaning more toward limestone and calcareous soils

VINIFICATION The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. The grapes will be placed directly into a pneumatic press and will be lightly pressed and the must transferred to a vertical stainless steel tank to then undergo a fermentation in a temperature controlled. After racking the wine is then placed into barrique for about 6 months on lies (batonagge). After this aging the wines will then be ready to be bottled and will rest in bottle for another 6 months before being available to the market.

TASTING NOTES The wine has a medium intense straw yellow, the nose is fresh fruits and white flowers with sent of vanilla and nuances of bread crust. In the mouth is full bodied and pleasant, with a good structure and acidity. The finish is quite remarkable with a soft aromatic notes with remarkable longevity.

PAIRINGS The combination is excellent with fish and crustacean dishes, either baked or grilled. Also great with fresh and aged cheese. Serve at 10° C

TYPOLOGY Barbera d’Asti Superiore D.O.C.G.

VARIETY Barbera

HARVEST PERIOD End of September, start of October

EXSPOSURE Sud

PLANT DENSITY 4500 plants for hectar

 ALTITUDE 200 – 250 m s.l.m.

SOIL STRUCTURE Called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

VINIFICATION The grapes are hand harvested and transported in small baskets to the winery avidemux free german. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The fermentation will take place for about 10 days while the contact with the skins lasts up to 20 days with several pump overs happening daily. After racking and malo-lactic fermentation, the wine is then placed into barriques for about one year. After this aging the wines will then be ready to be bottled and will rest in bottle for another 6 months before being available to the market.

TASTING NOTE The wine has an intense ruby ​​red color with violet reflections, the nose is surprising for its cleanliness and elegance with hints of ripe red fruits with hints of forest floor and on the finish subtle notes of vanilla. In the mouth the entrance is full and enveloping; the slight acidity gives a feeling of freshness and helps to prolong the aftertaste that repeats the olfactory fragrances.

 PAIRINGS The combination is excellent with cured meats, pasta dishes, and meat dishes. Also pairs well with medium-aged cheese. Serve at 18-20°C

BOTTLE 0,75-1,5 l

INFO

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GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses. android apps without play store.

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

INFO

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GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses..

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

TYPOLOGY Vino Rosato

VARIETY Barbera / Dolcetto

HARVEST PERIOD Mid / End September

EXSPOSURE East

PLANT DENSITY 4500 plants for hectar

ALTITUDE 150 – 250 m s.l.m.

SOIL STRUCTURE Medium mixture of soils leaning more toward limestone and calcareous soils.

VINIFICATION The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery herunterladen. The grapes are immediately placed into a stainless steel tank for 10-15 hous, after this period the grapes are placed into a pneumatic press where they will undergo a soft pressing to remove the juice from the grapes. After alcoholic fermentation start the refining period, which is 4-6 month into steel tanks. At the start of the spring the wine will then be bottled to be ready for the market in the start of the summer.

TASTING NOTE The wine at sight is of a deep pink color with purple reflections, the nose is elegant, characterized by floral and fruity notes where hints of strawberry, raspberry and grapefruit emerge. In the mouth it is balanced and harmonious, the fine tannins together with the slight presence of effervescence give freshness and retro-gustatory length.

PAIRINGS The combination is excellent with aperitif and easy first dishes, pizza and white fish soup.

Serve at 8° C

BOTTLES 0,75l – 1,5l

INFO

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit.

GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses. lmu logo herunterladen.

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

INFO

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit.

GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses..

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

INFO

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit.

GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle vavoo herunterladen.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses..

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

TYPOLOGY Monferrato Rosso D.O.C.

VARIETY Barbera / Dolcetto

HARVEST PERIOD End of September, Start of October

EXSPOSURE South East / East

PLANT DENSITY 4500 plants for hectar

ALTITUDE 200 – 300 m s.l.m.

SOIL STRUCTURE Called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

VINIFICATION The grapes are hand harvested and transported in small baskets to the winery. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The fermentation will take place for about 10 days while the contact with the skins lasts up to 15 days with several pump overs happening daily. After racking and malo-lactic fermentation, the wine is then placed into tonneaux for about one year. After this aging the wines will then be ready to be bottled and will rest in bottle for another 6 months before being available to the market.

TASTING NOTES The wine has an intense purplish red with brilliant ruby reflections, the nose is surprising, characterized by intense balsamic hints of black fruit and the sweet notes of tobacco. In the mouth the entrance is full and enveloping; the good tannins structure helps to prolong the aftertaste that repeats the olfactory fragrances.

PAIRINGS The combination is excellent with cold cuts, grilled meat, fettuccine with wild boar sauce and pork ribs itunes download for free german windows 7 32 bit.

Serve at 18° C

BOTTLES 0,75l – 1,5l

 TYPOLOGY Barbera d’Asti D.O.C.G.

VARIETY Barbera

HARVEST PERIOD End of September, start of October

EXSPOSURE Sout, East, West

PLANT DENSITY 4500 plants for hectar

ALTITUDE150 – 250 m s.l.m.

SOIL STRUCTURE Called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium

VINIFICATION The grapes are hand harvested and transported in small baskets to the winery. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The alcoholic fermentation and maceration will take place for about 12 days with several pump overs happening daily.  After racking and malo-lactic fermentation, the wine is then placed into concrate tanks for about one year. After this aging the wines will then be ready to be bottled and will rest in bottle for another 6 months before being available to the market.

TASTING NOTES The wine has an intense ruby ​​red color with violet reflections, the nose is surprising for its cleanliness and elegance with hints of red fruit such as cherry, plum, blackberry and notes of violets and spices. In the mouth the entrance is full and enveloping; the slight acidity gives a feeling of freshness and helps to prolong the aftertaste that repeats the olfactory fragrances.

PAIRINGS The combination is excellent with savory first courses, meat-based second courses and medium-aged blue cheeses.

Serve at 18 ° C

BOTTLES 0,75l – 1,5l

INFO

Lorem ipsum dolor sit amet, consectetuer adipiscing elit, sed diam nonummy nibh euismod tincidunt ut laoreet dolore magna aliquam erat volutpat. Ut wisi enim ad minim veniam, quis nostrud exerci tation ullamcorper suscipit.

GRAPE VARIETY

Arneis

VINIFICATION

Fermentation at 16°C between cement and French oak barriques.

MATURATION

About 6 months between stainless steel tanks and French oak barriques followed by few months in bottle word kostenlos.

ORGANOLECTIC CHARACTERISTICS

Deep yellow colour, with notes of exotic fruit, apples and vanilla that make this an elegant, long lasting wine.

PAIRINGS

Excellent choice as an aperitif or paired with starters and rst courses..

SERVING TEMPERATURE

9°C – 48°F.

BOTTLES

0,75l – 1,5l

TYPOLOGY  Vino Bianco

VARIETY Moscato

HARVEST PERIOD End of August, Start of September

EXSPOSURE South west

PLANT DENSITY 4500 plant for hectar

ALTITUDE 200 – 300 m s.l.m.

SOIL STRUCTURE Medium mixture of soils leaning more toward limestone and calcareous soils

VINIFICATION The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. The grapes will be placed directly into a pneumatic press and will be lightly pressed and the must transferred to a vertical stainless steel tank to then undergo a fermentation in a temperature controlled. After alcoholic fermentation start the refining period, which is 6 month, on lies (batonagge), into steel tanks. After this aging the wines will then be ready to be bottled and will rest in bottle for another 4-6 months before being available to the market.

TASTING NOTES The wine has a straw yellow color, the nose is fruity, with intense varietal note: white flowers, citrus fruits, acacia, tropical fruit and passion fruit which is transformed, in the subsequent evolutionary stages in bottle, into mineral and in hydrocarbon note. In the mouth the entrance is intriguing, unexpected; thanks to the good acidity and minerality due to the soil and exposure, the retro-aromatic persistence is remarkable, as is its longevity.

PAIRINGS The combination is excellent with raw fish, baked and grilled shellfish. Thanks to its freshness it is also suitable for an aperitif adobe flash player 11.7.0 gratis downloaden.

Serve at 7-8° C

BOTTLES 0,75l – 1,5l