Classification: Typical Geographical Indication

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Grapes: mainly Cabernet, Malbech and Refosco in percentages varies according to the vintage

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Lands: cultivated in plain and first hill

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Alcoholic degree: 13% in Vol.

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Area of ​​origin: Veneto Region - Northern Italy

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Production technique:  grapes are harvested to full ripeness. Winemaking is the classic "in red", with maceration of the skins for a few days, and subsequent, accurate temperature controlled fermentation. Bottled using the cold sterile microfiltration technique

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Sensory analysis: intense red color with violet shades. Full taste, dry, sapid and consistent. Fruity scent with notes of ripe cherry. It maintains intact the characteristic drinkability and enjoyment

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Pairings: perfect match with important dishes of red, grilled and roast meats. Serve at a temperature of 60-64°F.

Classification: Typical Geographical Indication

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Grapes: Cabernet Sauvignon

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Lands: cultivated in different soils, but it prefers heavy or rich soils. The prevailing soil is plain (70%) and to a lesser extent first hill (30%)

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Alcoholic degree: 12,5% in Vol.

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Area of ​​origin: Veneto Region - Northern Italy

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Production technique: The grapes are harvested to full ripeness. They undergo a traditional vinification with maceration at controlled temperature. The average maturation period varies between 6 to 12 months. Bottled using the cold sterile microfiltration technique

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Sensory analysis: intense red color with purple shades. The scent is intense, pleasing with a typically herbaceous note, especially in young types. With aging, the secondary scents are enriched up to the classic goudron. Flavor is full, dry, with medium intensity. Round and with good balance

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Pairings: matches meat and game dishes, seasoned cheeses. Serve at a cellar temperature of 64-68°F.

Classification: Controlled and Guaranteed Designation of Origin

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Grapes: Corvina Veronese (45% to 95%) is however allowed to use Corvinone to a maximum of 50% instead of the percentage of Corvina; Rondinella (from 5% to 30%). The production of these wines can be used up to a maximum of 25% of the grapes coming from the vines: red non aromatic berries, allowed for cultivation for the province of Verona up to a maximum of 15%, with a maximum limit of 10% for each single grape used

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Lands: limestone soil, debris and landslides.

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Alcoholic degree: 16% in Vol.

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Area of ​​origin: Valpolicella, Veneto Region - Northern Italy

Production technique: the best grapes are harvested late, rested on racks and drowned in a dry and well-ventilated environment until January. The pressing is done in the dry period of February, with maceration and fermentation called "a cappello", submerged for about one month at a temperature of 42-59°F. Then it is pulled and left to complete the lactic fermentation. In the following months, it is transferred to medium and small capacity barrels. Bottled using the cold sterile microfiltration technique. Can be sold only after three years of aging

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Sensory analysis: Garnet color with a very intense and full-bodied appearance. The fragrance is intense, ethereal and very pronounced. Remember dry plum, with vanilla hues wildflowers. Flavor is full, very warm and rich in structure

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Pairings: meat dishes, especially red. It is particularly exhilarated if it is accompanied by skewers and games. Serve at a temperature of 64°F, previously poured into a decanter.

Classification: Controlled Designation of Origin

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Grapes: Pinot Nero

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Lands: red soils of basaltic origin, well structured and rich in minerals.

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Alcoholic degree: 12% in Vol.

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Area of ​​origin: Veneto

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Production technique: grapes are harvested at full phenolic ripeness and immediately destemmed without crushing. After a pre-fermentative maceration, a natural fermentation with indigenous yeasts starts and continues for several weeks where the must and skins are stirred thanks to the gases produced during fermentation. Once the alcoholic and malolactic fermentation is complete, the wine is transferred to French oak barrels under the manor house to continue ageing

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Sensory analysis: ruby in colour with slight garnet hues. Fresh, captivating aroma of small berries, marasca cherry. In the mouth it is elegant, silky, with a fine tannic texture

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Pairings: courses with meat sauces, mushrooms or game, meat-based main courses such as grilled duck breast. Serve at a temperature of 64-68°F.

Classification: Typical Geographical Indication

Grapes: Merlot

Lands: It is cultivated in soils of various kinds such as clayey, limestone and partly stony. Mainly cultivated in plain and first hill

Alcoholic degree: 12,5% in Vol. Area of ​​origin: Veneto Region - Northern Italy

Production technique: The grapes are harvested to full ripeness, vinification "in red" with maceration of the skins. The fermentation takes place at controlled temperature and with selected yeasts. After that, a short period of aging in steel tanks follows. Bottled using the cold sterile microfiltration technique

Sensory analysis: Intense red color, tending to garnet with aging. A characteristic, delicate and ethereal aroma. Dry, tasty and fairly tannic with medium body

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Pairings: It goes with roasts of white and boiled meat, fried pork and beef. Serve at a temperature of 59-60°F.

Classification: Controlled Designation of Origin

Grapes: Montepulciano d'Abruzzo

Lands: Highland terrain, whose altitude must not exceed 500m (exceptionally 600m if exposed to the south), often degrading to the sea

Alcoholic degree: 13% in Vol.

Area of ​​origin: Abruzzo Region - Southern Italy

Production technique: The grapes are harvested medium to late maturation. They are pressed and subjected to prolonged maceration with temperature control. Bottled using the cold sterile microfiltration technique. It cannot be in the market before March 1st of the following year

Sensory analysis: wide and well structured wine. Color is intense red, with slight purple shades and orange tendency with aging. Vinous fragrance with intense scent, a bit of cherries. The flavor is dry, full, sapid, soft but with light tannic

Pairings: Perfect match red and white meats even preserved, especially if roasted or grilled, seasoned cheese. Serve at a temperature of 64-68°F.

Classification: Typical Geographical Indication

Grapes: Nero d'Avola

Lands: Dry, medium-hill, limestone or clay-calcareous soils

Alcoholic degree: 13% in Vol.

Area of ​​origin: Sicily Region - Southern Italy

Production technique: The grapes are harvested to full ripeness. Vinification is the classic "in red", with maceration of the skins for a few days and subsequent, accurate temperature controlled fermentation. Bottled using the cold sterile microfiltration technique

Sensory analysis: Intense red color. The scent is big, ethereal, very characteristic, with slightly spicy scents and dried fruit. The taste is dry and full body. Very structured and at the same time soft

Pairings: The distinctive personality of this wine, together with its wide and articulated structure, makes it suitable for large roasts of meat, grilled and red meat in general, game and seasoned cheeses. Serve at a temperature of 64-68°F.

Classification: Typical Geographical Indication

Grapes: Sangiovese delle Marche

Lands: It prefers dry, permeable soils with clay. The land is mainly flat and low hill

Alcoholic degree: 14% in Vol.

Area of ​​origin: Marche Region - Central Italy

Production technique: It is vinified with the traditional technique "in red". Grapes are crushed and macerated with skins for medium time with controlled temperature (7-10 days). The fermentation temperature is maintained below 71-73°F for the entire duration of the process. Bottled using the cold sterile microfiltration technique

Sensory analysis: good structure and very balanced wine. It has an intense red color, tending to purplish. The scent is vinous with light and characteristic aroma. Full flavor, very warm, harmonious and velvety

Pairings: matches red and white meat, roast, grilled, braised. Exceptional with all types of cheese, also fresh. It should preferably be consumed at a temperature of 64-68°F.