Search results for 'albana di romagna dolce2121121121212.1'

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  1. Rambéla - Spumante extra dry

    Rambéla - Spumante extra dry

    Note sensoriali: Colore: giallo chiaro, con riflessi in tinta o leggermente verdognoli.
    Profumo: sentori spiccati di rosa che si accompagnano a toni fruttati di mela e pesca e a note di tè verde e di erbe aromatiche .
    Gusto: equilibrato, sapido, fresco e con un gradevole finale leggermente amarognolo.
    Abbinamenti: Salumi, formaggi e molluschi sono gli abbinamenti più immediati, ma anche insalatone estive fresche e aromatiche o piatti a base di uova.
    Temperatura di servizio: 8-10°C

    Vitigno: famoso100%.
    Area di produzione: Russi (RA)
    Terreno: franco-limoso.
    Sistema di allevamento: guyot.
    Metodi di difesa: Lotta integrata, nel massimo rispetto dell’ambiente e dell’uomo.
    Raccolta: manuale.
    Vinificazione: Fermentazione in autoclave di mosto fiore defecato freddo.
    Affinamento: in acciaio
    .
    Gradazione: 11,0% vol.

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    €0.00
  2. GRAPPA DI BURSON BARRICATA

    GRAPPA DI BURSON BARRICATA

    These grappas are distilled from the marc obtained from fermentation of the single species of the same names. Learn More


    €0.00
  3. GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    GHINEO (SANGIOVESE DI ROMAGNA SUPERIORE D.O.C. RISERVA) - 2012

    Obtained from selected Sangiovese grapes with a yield of around 50/60 quintals per hectare in order to produce a particularly concentrated wine, thanks also to thinning out the bunches. Garnet red. Intense, persistent bouquet with hints of vanilla. On the palate it is strong, dry and with notable tannins that make it age well. Drink with roasts and game. Serve at 20-22°C.

    Grape variety: sangiovese.
    Vineyard: del Monte.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3300.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 10 days in the fermentation container.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: for about 24 months in barriques.


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  4. SOPRANO (ALBANA PASSITO D.O.C.G.)  - 2009

    SOPRANO (ALBANA PASSITO D.O.C.G.) - 2009



    Sensory attributes: Colour: amber yellow with gold reflections. Aroma: Ripe fruit, uva passa and dried fruit aromas which blends well with the tertiary aromas derived from the ageing in wood. Taste: Excellent structure, smooth, and with a long gustative-olfactory persistence. Pairings: Meditation wine, perfect with mature cheese and also suitable for biscuits. It pairs well also with chocolate. Serving temperature: 14°C

    Grape variety: albana.
    Appellation: Albana di Romagna DOCG, passito.
    Production area: Bertinoro (FC).
    Type of soil: clay soil.
    Vine training: guyot
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    Harvesting method: 1700.
    Vinification: grapes undergo a withering process in the larder, are then pressed and the must undergoes wood fermentation.
    Ageing: in wood (tonneaux)for 12 months.
    Alcohol content: 13,5%.



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  5. BURSÔN - BLU LABEL (RED RAVENNA I.G.T.) - 2013

    BURSÔN - BLU LABEL (RED RAVENNA I.G.T.) - 2013

    BURSÔN - BLU LABEL (RED RAVENNA I.G.T.)

    With the Longanesi grape, an autochthonous vine species of the Ravenna plain, the Tenuta Uccellina produces this particularly prized wine. Garnet red of fine consistency. Persistent bouquet that recalls red fruit in alcohol: black cherries and sour cherries. Taste: fine body, enveloping though somewhat rough due to being rich in tannin. Drink with substantial dishes and game. Serve at 18-20 °C.

    Grape variety: longanesi.
    Vineyard: della casa vecchia.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: casarsa.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3000.
    Harvesting method: manual, late September.
    Crushing: stalk stripper.
    Fermentation: in temperature-controlled recipients for at least 10 days with frequent repassing of the must over the grape dregs.
    Ageing: 6 months of steel.


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    €7.00
  6. RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    RUCHETTO DELL'UCCELLINA - RAVENNA ROSSO I.G.T. - 2013

    Obtained by red wine vinification of the pinot noir grape, fairly rare in Romagna and generally used, in other areas, to obtain prestige spumante wines. The choice of maturation in barriques gives this wine perfumes of wood and vanilla which blend with the special perfumes of blackcurrant present in the grapes themselves. Ruby red. Complex bouquet of fruit (blackberries and blackcurrants), vanilla and dried plums. Warm, dry taste with considerable palate-nose persistence. Drink with roasts, game and matured cheeses. Serve at 20-22°C.

    Grape variety: pinot nero.
    Vineyard: della Piana.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: GDCpettinato.
    Strategies of defence: integrated method fully respectful of mankind and the environment..
    N. plants per hectare: 3000.
    Harvesting method: manual.
    Crushing: stripping of stalks and pressing with at least 8 days in the fermentation container with frequent repassing of the must over the grape dregs.
    Fermentation: with selected yeasts and repassing of the must over the grape dregs carried out six times a day.
    Ageing: in barriques for 10/12 months.

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    €0.00
  7. RAMBÉLA - 2014

    RAMBÉLA - 2014

    Sensory attributes: Colour: Pale yellow, medium-high intensity, with straw yellow and greenish reflections. Aroma: Initially, aromatic terpenes of the Moscato, accompanied by sweet floral hints (linden flowers, orange blossoms, hawthorn), exotic fruit (banana), apricot and peach. Going in depth, some citrus and sage hints may also be perceived. Taste: Medium bodied and quite smooth, with a light acidity. Pairings: Appetizers, aromatic main courses in white sauce (for example: tortelloni with butter and sage sauce or saffron rice). White meat escalopes with herbs, cheese. Serving temperature: 10-12° C

    Grape variety: famoso100%.
    Production area: Russi (RA)
    Type of soil: silt-loam.
    Vine training: guyot.
    Metodi di difesa: integrated method fully respectful of mankind and the environment.
    Harvesting method: manual.
    Vinification: in stainless steel verification at low temperature.
    Ageing: in stainless steel
    .
    Alcohol content: 12,0% vol.

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  8. ALMA LUNA (CLASSICAL APPROACH)

    ALMA LUNA (CLASSICAL APPROACH)

    Sensory attributes: Colour: Pale yellow with reflections of the same colour. Aroma: slight bread crust feeling, due to secondary fermentation, which does not cover the floral and fruity hints Taste: Wine with a good structure, sapid, with a fair gustative-olfactory persistence Pairings: Suitable for any occasion, although usually matched with aperitifs and appetizers. Excellent with fish dishes. Serving temperature: 8-10° C

    Grape variety: lanzesa 100%.
    Production area: Russi (RA)
    Type of soil: silt-loam.
    Vine training: cordon spur pruning.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    Harvesting method: manual.
    Vinification: destemming, pressing, trying to extract only the free-run must, and fermentation at low temperature.
    Ageing: secondary fermentation in the bottle for about 12-15 months.
    .
    Alcohol content: 11,0% vol.



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    €0.00
  9. BURSÔN - ETICHETTA NERA (RAVENNA ROSSO I.G.T.) - 2009

    BURSÔN - ETICHETTA NERA (RAVENNA ROSSO I.G.T.) - 2009

    With the Longanesi grape, an autochthonous vine species of the Ravenna plain, the Tenuta Uccellina produces this particularly prized wine. Garnet red of fine consistency. Persistent bouquet that recalls red fruit in alcohol: black cherries and sour cherries, blending well with vanilla and the chocolate of the wood. Taste: fine body, enveloping though somewhat rough due to being rich in tannin. Drink with substantial dishes and game. Ages very well. Serve at 20-22°C.

    Grape variety : longanesi.
    Vineyard: della Casa Vecchia.
    Exposure: south-est.
    Type of soil: medium consistency.
    Vine training: casarsa.
    Strategies of defence: integrated method fully respectful of mankind and the environment.
    N. plants per hectare: 3000.
    Harvesting method: manual, late September.
    Vinification: stalk stripper. Fermentation in temperature-controlled recipients for at least 10 days with frequent repassing of the must over the grape dregs
    Ageing: 24 months of maturation in special tonneaux in three types of wood.

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    €0.00
  10. MYRICAE  GRAPPA DI BURSÔN

    MYRICAE GRAPPA DI BURSÔN

    These grappas are distilled from the marc obtained from fermentation of the single species of the same names. Learn More


    €0.00

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