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Spiffero

Ciliegiolo di Narni IGT

Intense fruity aroma with sensations of ripe red fruits such as cherry and wild plum, spicy finish with hints of pepper and licorice that develop after ageing in the bottle. Soft on the palate with a good body, fresh and crisp, quite easy to drink, with soft but persistent tannins. This wine is pleasant to be drank in all seasons, can be served chilled during hot summer days to enjoy its best.

  • ALCOHOL LEVEL 13,5% alc. VOL
  • GRAPE VARIETY ciliegiolo 100%
  • AGE OF VINEYARD 44 and 22 years old vineyards
  • VINES TRAINING SYSTEM spur pruned with vertical trellising
  • HARVESTING SEASON first half of september
  • WINEMAKING the grapes after an accurate selection have been destemmed and gently crushed. After three days of maceration the spontaneous fermentaion is started by the wild yeasts. It lasts one week under the controlled temperature and it's followed by a gentle pressing. The wine is aged on fine lees for 9 months.
  • MALOLACTIC FERMENTATION done

11.009 EUR

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Raggio

Vermentino IGT Umbria

Intense fruity aroma with sensations of ripe red fruits such as cherry and wild plum, spicy finish with hints of pepper and licorice that develop after ageing in the bottle. Soft on the palate with a good body, fresh and crisp, quite easy to drink, with soft but persistent tannins. This wine is pleasant to be drank in all seasons, can be served chilled during hot summer days to enjoy its best.

  • ALCOHOL LEVEL 13,5% alc. VOL
  • GRAPE VARIETY vermentino 100%
  • AGE OF VINEYARD 44 and 22 years old vineyards
  • VINES TRAINING SYSTEM spur pruned with vertical trellising
  • HARVESTING SEASON middle of september
  • WINEMAKING the grapes after an accurate selection have been destemmed and gently crushed. After a short skin contact it has been softly pressed in order to separate just the best part of the juice which has been cold settled and later fermented under controlled temperature for 20 days. Racked at the end of fermentation has been aged for 9 months on the fine lees.
  • MALOLACTIC FERMENTATION Done

11.009 EUR

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Cento Albe

Ciliegiolo Umbria IGT

Elegant on the olfactory, with notes of red fruits like wild cherry and blueberry and a final hint of spices. Soft on the palate with a medium body elegant and round, lifted from fine but persistent tannins.

  • ALCOHOL LEVEL 14% alc. VOL
  • GRAPE VARIETY ciliegiolo 100%
  • AGE OF VINEYARD 44 years old vineyards
  • VINES TRAINING SYSTEM spur pruned with vertical trellising
  • HARVESTING SEASON second half of september
  • WINEMAKING the grapes are accurately selected then are destemmed and gently crushed. Few days skin contact is allowed before the wild yeast start the alcoholic fermentation, up to the half way through when selected yeast have been inoculated. At the end of the fermentation the wine has been left in contact with skins and peeps for a long maceration of total 100 (One hundred) days from the harvest; after the pressing it has been aged for 12 months in the fine lees
  • MALOLACTIC FERMENTATION done

25.0021 EUR

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Bianco Spino

White Sarkling Wine Extra Brut

The olfactory floral is followed by crisp white fruits on the palate, fresh and persuasive at the end.

  • ALCOHOL LEVEL 13% alc. VOL
  • GRAPE VARIETY chardonnay 100%
  • AGE OF VINEYARD 32 years old vineyards
  • VINES TRAINING SYSTEM spur pruned and cane trained vineyard, using vertical trellising
  • HARVESTING SEASON end of august
  • WINEMAKING the grapes are rigorously selected and gently pressed into whole bunches, the must after being cold clarified is fermented at a controlled temperature. The base wine after aging in stainless steel tank is refermentged in the pressure tank where it rests on the lees for 6 months.
  • MALOLACTIC FERMENTATION undone

14.0011 EUR

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Rosa Rosae

Rosé Sparkling Wine Dosaggio Zero

The pale pink colour accompanies the fruit in all its freshness, yellow peach, currant and wild cherry are the sensations that delight the palate in a fresh and surprising finish.

  • ALCOHOL LEVEL 11,5% alc. VOL
  • GRAPE VARIETY ciliegiolo 100%
  • AGE OF VINEYARD 23 and 47 years old vineyards
  • VINES TRAINING SYSTEM spur pruned and cane trained vineyard, using vertical trellising
  • HARVESTING SEASON third week of august
  • WINEMAKING the grapes are rigorously selected and gently pressed into whole bunches, the must after being cold clarified is fermented at a controlled temperature. The base wine after aging in stainless steel tank is refermentged in the pressure tank where it rests on the lees for 6 months.
  • MALOLACTIC FERMENTATION partly done

14.0011 EUR