FRESH RED FLOWER OF VINEYARD
GRAPE BREAD OF PARTIALLY FERMETED RED - SWEET
Classification: naturally sparkling sweet wine
Grape variety: aromatic red berry grapes
Alcohol (% Vol): carried out 4% vol - total 12% vol
Residual sugars: 90 gr / l approx.
Total acidity: 6.5 ‰
Available formats: 75 cl
PRODUCT FEATURES
Foam: natural fine and persistent perlage
Color: cherry red with violet reflections
Bouquet: fine and fragrant, delicately aromatic
Taste: sweet, balanced and pleasantly sparkling
Serving temperature: 4 ° C
Food Pairings: desserts and desserts in general

Albarossa PIEMONTE DOC

Cross between Nebbiolo and Barbera, this grape was born to blend the best characteristics of the two vines. Vigorous in the vineyard, it is suitably pruned to give life to wines of modern character, with all the power and warmth of the Piedmontese reds.

Grapes: 100% Albarossa

Origin: Olivola, own vineyards

Type of soil: Marly - calcareous Altitude: 120 - 150 m s.l.m.

Training method: Guyot Plant density: 4,500 vines per hectare

Grape yield: about 72 quintals per hectare

Vinification: After the manual harvest the grapes are pressed and de-stemmed. The marcs obtained are left to macerate in contact with the musts at temperatures between 25 ° and 28 ° C for a week in large steel tanks. Frequent pumping-over allows excellent color extraction and good body. Malolactic fermentation is carried out and then the wine is placed in barriques for 6 months and then in barrels of 30 hectoliters for another 12 months. A refinement in bottle for at least 4 months follows.

The Wine: Intense ruby ​​red, almost impenetrable. Warm and enveloping to the nose with intense aromas of blueberry and other small red berry fruits, mixed with aromas of roasted coffee and leather. On the palate it is round and full, great concentration of fruit supported by a tannic profile which makes it an important but very pleasant wine.

Pairings: Superbly combines the most typical dishes of the Monferrato culture, especially with meat.

The Presidenta Rosso del Monferrato DOC

Refined blend of Barbera and Merlot, to restore the wine with the longest refinement of the Monferrina Company. A full-bodied red, which combines typicality with international taste and surprises for its amazing complexity.

Grapes: Barbera 60%; 40% Merlot

Origin: Olivola, own vineyards

Type of soil: Marly - calcareous Altitude: 200 - 260 m s.l.m.

Training method: Guyot

Density of plant: 4,500 vines per hectare

Yield of the Grapes: about 75 quintals per hectare

Vinification: The grapes are harvested according to their respective maturation times and separately carry out the alcoholic fermentation in steel tanks at a constantly controlled temperature. Once fermentation is complete, the "cut" is made and the wine is placed in oak barrels for refining, which lasts for at least 24 months. From the date of bottling the wine makes another period of aging in glass, lasting six months.

The Wine: Intense ruby ​​red. The nose is immediately imposing and leaves in the first sequence fruity aromas of marasca cherry and raspberries, then delicate notes of cocoa and tobacco. On the palate it is impetuous and full, complex and articulated: a fine and elegant tannic texture is added to the fruity flavors.

Pairings: Excellent with tasty red meats, it is a good match with game or with long-seasoned cow cheeses.

GRAPES 100% Nebbiolo

GRAPE YIELD About 70 quintals / ha

ORIGIN Roero

TRAINING METHOD espalier with guyot pruning

PLANT DENSITY 4,000 plants / ha

AGING 12 months in oak barrels

ANALYTICAL DATA Alcohol 14% Vol. Total acidity 5,7 g / l

LONGEVITY 8-10 years

Barbera d’Asti Barbera d’Asti DOC A wine capable of expressing typicality, while freeing itself from the stereotype that Barbera wants an “angular” wine.

Great thickness and excellent balance in each component, for a "round" and fascinating wine, easy to approach and always flattering.

Grapes: 100% Barbera

Origin: Olivola, own vineyards

Type of soil: Marly - calcareous Altitude: 120 - 150 m s.l.m.

Training method: Guyot

Density of plant: 4,500 vines per hectare

Grape yield: about 72 quintals per hectare

Vinification: After the manual harvest the grapes are pressed and de-stemmed. The marcs obtained are left to macerate in contact with the musts at temperatures between 25 ° and 28 ° C for a week in large steel tanks. Frequent pumping-over allows excellent color extraction and good body. Malolactic fermentation is carried out and then the wine is placed in 30 hectolitre barrels for about 6 months. A refinement in bottle for at least 4 months follows.

The Wine: Intense ruby ​​red, almost impenetrable, with purple hues. The nose reveals warm and fruity aromas in which notes of small red berry fruits and jam are found. On the palate it is round and full, with a well tamed rusticity and a dense and silky tannic texture. Just spiced in the finish, it maintains an excellent persistence.

Pairings: Brilliantly marries the most typical dishes

• GRAPES Barbera
• GRAPE YIELD About 60-70 quintals / ha
• ORIGIN Monferrato Alessandria - Olivola, from 20-year-old vines from 150 to 250 meters above sea level
• TRAINING METHOD Spurred cordon
• PLANT DENSITY 4,800 plants / ha
• AGING 18 months aging in barrique / cask of 20 hl and at least 6 months in bottle
• ANALYTICAL DATA Alcohol 16% Vol. Total Acidity 5.8 g / l
• LONGEVITY 8-10 years