Location: Atri

Grapes: 100% Abruzzo Pecorino

Vinification: Alcoholic fermentation without the skins in steel with indigenous yeasts; malolactic fermentation, unfiltered, bottle-ageing

Organoleptic characteristics: Mineral, savoury, hints of citrus fruits, hay, dried flowers, aniseed

Alcohol content: 13° | DOP

Location: Gamalero

Grapes: 100% Fiano

Vinification: Maceration on the skins for 15 days in steel, Maturation for 12 months in steel and 8 in bottle. Unfiltered

Hints: Lime, Walnuts, Almonds

Alcohol content: 12,5°

Location: Frasso Telesino

Grapes: Fiano, Falanghina e Greco

Vinification: Vinification in stainless steel, maceration for 4/5 days, ageing in stainless steel and in the bottle

Alcohol content: 13°

Location: Soliera

Grapes: 100% Lambrusco di Sorbara

Vinification: Crown cap, no maceration, natural refermentation in the bottle on indigenous yeasts, bottle ageing

Hints: Grapefruit, Wild strawberry, Floral hints of wild rose

Alcohol content: 11°

Location: Campogalliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Bottle-fermented, hand-picked grapes

Organoleptic characteristics: Cherry Colour, Marasca, Wild Strawberry, Acid and Mineral

Alcohol content: 12° | DOP

Località: Campogaliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel and cement, refermented in the bottle

Hints: Wild strawberry, floral, minerality

Alcohol content: 12,5° | DOP

Location: Zola Predosa

Grapes: 100% Lambrusco di Sorbara

Vinification: Aged in wood and cement

Hints: Apricot

Alcohol content: 12°

Location: Roversano

Grapes: 100% Albana

Vinification: Spontaneous fermentation with yeasts, Maceration in amphora for 60 days on the skins, Maturation in amphora for 4 months, Unfiltered

Organoleptic characteristics: Mineral, Savoury. Hints of Apricot, Peach, Turmeric

Alcohol content: 13,5° | BIO

Location: Rimini

Grapes: 100% Trebbiano Romagnolo

Vinification: Vinified in red with the skins, where it matured for 6 months. Spontaneous fermentation, indigenous yeasts, no filtration

Alcohol content: 13,5° | IGT

Location: Mercato Saraceno

Grapes: 100% Famoso

Vinification: Spontaneous fermentation, maceration on the skins for three months, unfiltered

Organoleptic characteristics: Fresh, acid and mineral. Citrus, yellow flowers

Alcohol content: 13,5° | DOC

Location: Mercato Saraceno

Grapes: Albana and famoso

Vinification: Spontaneous fermentation, bottled before the end of fermentation, unfiltered

Organoleptic characteristics: Soft, yellow fruit such as apple and pear, broad and vertical

Alcohol content: 11,5°

Location: Riomaggiore

Grapes: Bonamico, Moscato rosso

Vinification: Direct pressing and spontaneous fermentation in steel tanks. Addition of frozen must at the end of January and bottling

Alcohol content: 12,5°

Location: Rovato

Grapes: 100% Pinot Nero

Vinification: 30 months on the lees, 6 months bottle-ageing

Organoleptic characteristics: Floral and fragrant aromas of small red fruits, raspberry, strawberry, redcurrant

Alcohol content: 12,5°

Location: Staffolo

Grapes: 80% Verdicchio di Jesi, 20% Trebbiano

Vinification: Controlled fermentation in steel for 20 days, resting on the lees for 4 months and re-fermentation in the bottle for at least 6 months

Alcohol content: 11,5°

Location Cantina: Olbia

Grapes: 100% Vermentino di Sardegna

Vinification: Fermentation in oak, Ageing in steel and barriques for 7/10 years

Hints: Honey, Fig, Balsamic

Alcohol content: 14,5°

Località: Manciano

Grapes: 100% Trebbiano

Vinification: Fermentation in cement for 15 days, maceration on the lees

Hints: Thyme, Pineapple, Yellow Peach

Alcohol content: 13°

Località: Gorizia

Grapes: 100% Riesling

Vinification: Maceration, vinification in wood with spontaneous fermentation, ageing for 12 months in oak

Sentori: Apple, quince, apricot and citrus fruits

Alcohol content: 13°

Location: Alsazia, Francia

Grapes: Pinot nero, Pinot Bianco, Pinot Grigio, Auxerrois, Riesling, Gewurztraminer

Vinification: Maceration for 5 days, fermentation in steel for 7 months

Organoleptic characteristics: Tannic as a red, fragrant as a white

Alcohol content: 12,5°

Location: Isola di Tinos

Grapes: Asyrtico, Aspro Aïdani

Vinification: Co-fermentation of the grapes in stainless steel tanks, without filtering, maturation for 10 months on fine lees

Alcohol content: 12°

Location: Carso

Grapes: 100% Vitovska

Vinification: Biodynamic, fermentation in oak barrels, ageing one year in large oak barrels and one year in steel

Organoleptic characteristics: Round, nutty, mineral

Alcohol content: 12,5°

Location: Carso

Grapes: 100% Malvasia

Vinification: Matured in steel tanks for 12 months, unfiltered

Organoleptic characteristics: Fresh and persistent, Citrus, Honey

Alcohol content: 13°

Location: Brda

Grapes: 100% Ribolla

Vinification: Maceration on the skins for 2 days, ageing for 8 months of which 4 months on fine lees in used barriques and 4 months in concrete eggs

Organoleptic characteristics: Fresh and persistent, Citrus, Honey

Alcohol content: 13°