We strongly believe in all-round sustainability and for this reason our wines are the final product coming from interaction among vines, environment and human activity.
We perform every single step with the utmost care, from the vine choice to the grape growing in the vineyard, from pruning to vintage, from fermentation to bottling and ageing to guarantee both the quality and naturality of our wines.
From the very beginning we planned to work with an “integrated farming project”, adopting techniques against the parasites of the vine as established by the European Union’s programme for environmental protection and the reduction of interventions for crop protection.
Wine is the answer of the sun to the earth.
Margaret Fuller
Observation has a major role. In the vineyards you have to look carefully if you want to better understand which factors influence the vineyard and its productive vocation (wind, exposure, humidity, average annual temperature, etc. ), bearing in mind that these factors substantially affect the microbiological activity inside the vineyard.
We even installed a meteorological station in our vineyards to help us to better keep the actual situation under control in order to minimize the pesticide treatments.
In the vineyard no fertilizers, herbicides or anti-botrytis are used; fertilization is carried out with organic substances in addition to the spread of pomace in the vineyard.
Replacements, pruning, checkering, dusting, trimming, thinning of leaves and bunches and harvesting are carried out manually.
This not only allows to avoid excessive land use and pollution but also ensures greater care and therefore a higher grape quality during harvesting.
The soil
The vineyards are in the territory of mid-Camonica Valley in a sunny slope. The calcareous soil is ideal for the cultivation of vines.
Exposuree
South – Est
Height
from 368 to 450 mt asl
Wine area
Almost 3 hectars
Variety
Merlot
Marzemino
Chardonnay
Merlot and Marzemino Guyot,
Chardonnay spurred cordon
Wine choice
IGT Val Camonica red wine
Classic Method Quality Sparkling wine
“Rosso Donna” (Red Woman)
IGT Valcamonica Red wine
Serving suggestions: Ideal with red or white meat, game and tasty soups.
Organoleptic characteristics: colour: dark red; flavour: berries and plums; taste: full-bodied, soft, warm taste.
Label: a simple red sketch, a woman profile, in appreciation of the role of females in this young winery, and a tribute to all women. The sketch is ideally linked to the line that goes throughout Camonica Valley.
Processing: Harvest takes place in the second week of October with a selection of Merlot and Marzemino grapes.
Maturing takes place in stainless steel tanks and a refining process follows in the bottles.
“Il Quinto” (The fifth)
IGT Valcamonica Red wine
Serving suggestions: It fits to read meat or game dishes. Good wine for meditation and conversation.
Organoleptic characteristics: colour: dark red; flavour: hints of mulberry blackberry, sweet spices such as cinnamon and sweet wood, aromas determined by the ageing in small oak barrels and by a long refinement in the bottles.
Label: On the label of the most important wine of the farm a large, golden “V” appears representing the roman number. This is a tribute to the father of the winery founder who is the fifth son of a large family.
Processing: The selected bunches of Merlot grapes are cleaned, pressed and fermented in stainless steel tanks at controlled temperature.
Maturation takes place first in stainless steel barrels and then in small French oak barriques for nearly a year; then two more winters in stainless steel vats and a long ageing in the bottle follows.
“Brut”
Brut Quality sparkling wine. Classic method
Varieties: 100% Chardonnay.
Serving suggestions: Aperitif wine, perfect with fat fish dishes or white meat with sauces or elaborate dishes.
Processing: harvested by hand between the end of August-beginning of September carefully selecting the grapes and processed with soft pressing.
L’epoca vendemmiale si colloca tra la fine di agosto e gli inizi di settembre.
The alcoholic fermentation takes place in thermo-conditioned steel tanks. Maturation in steel for about 8/9 months on the fine lees.
The following spring it is bottled with refermentation according to the Classic method.
Aging: at least 24 months on the lees in the pile, followed by disgorging with the addition of sugar syrup and of the same wine and at least 6 months bottle-aging before marketing.
Organoleptic Characteristics: luminous colour with emanation of fine and persistent bubbles. Scent of kiwi/lichi and citrus fruits like pink grapefruit and citron; it has a good fullness in the mouth, it’s pleasantly acidic and harmonious. Excellent mineral persistence.
“Extra Brut”
Quality Sparkling Wine – Classic Method
Grape variety: 100% Chardonnay.
Serving suggestions: aperitif and meal wine, best with fish dishes.
Processing: Generally harvested by hand between the end of August-beginning of September, carefully selecting only healthy grapes to prevent mashing. It is collected in limited capacity cases (17 kg)
The alcoholic fermentation takes place in thermo-conditioned steel tanks with processing of the fine lees in the same containers. The mature base obtained ages in tanks with noble lees for 8/9 months. In spring the bases are blended for the tirage.
Aging: After the second fermentation in bottle the wine remains on the lees for at least 30 months and then receives the syrup (Liqueur d’Expedition); bottle ageing follows for at least 9 more months before marketing.
Organoleptic characteristics: Slightly intense straw yellow colour with greenish notes; perfume of pastry, bread crust, white peach and pear; fresh mineral, balanced flavour. In the glass it makes fine and lingering bubbles, a strong but refined flavour.
“Pas Dose”
Quality Sparkling Wine – Classic Method
Grape variety: 100% Chardonnay.
Serving suggestions:Ideal with fish and shellfish dishes.
Processing: a selection of Chardonnay grapes are harvested between the last week of August and the first of September.
The vinification process starts with a pneumatic press which separates only the juices from the first soft pressing. The alcoholic fermentation takes place with the inoculation of selected yeasts in stainless steel tanks at controlled temperature. The following spring, after adding the “tirage syrup”, it is bottled and capped with a crown cap and laid down for the prise de mousse.
Ageing: the bottles remain on the lees for over 36 months, then they are disgorged and topped with the same wine. Nine more months ageing follows.
Organoleptic Characteristics: The flavour of this wine best represent our territory, with a subtle, mineral aroma and dry flavour, with scent of pastry and honey, for a structured and full-bodied taste with silky effervescence. Shiny and lingering perlage.
“Demi Sec”
Quality Sparkling Wine – Classic Method – Rosé
Grapes: 70% Chardonnay – 30 % Marzemino.
Serving suggestions: end-of-meal wine appropriate for pastry and cakes.
Organoleptic characteristics: quite intense rosé, scent of sugar and caramel. Fresh and balanced flavour.
Processing: both Chardonnay and Marzemino varieties are harvested by hand at the end of August for Chardonnay and in the third decade of October for Marzemino.
The two vines are processed separately. The alcoholic fermentation of Chardonnay takes place in thermo-conditioned steel tanks with processing of the fine lees in the same containers.
Marzemino grapes are pumped into the tank to macerate for 12-24 hours to extract the colouring matter. It is then vinified as a white wine and the Chardonnay wine is only added to the blends. It is bottled the following spring after re-fermentation, according to the classic method.
Aging: over 18 months on the lees in the pile, followed by disgorging with the addition of sugary syrup and of the same wine. Further aging in bottle before marketing.
Organoleptic characteristics: antique rose with violet reflections. It bestows intense red-berry fruits such as cherries and wild strawberries well matched with the floral Chardonnay. The mouthfeel is invaded by the perfect balance between the acidic freshness and the sugar component.