white wines

7 Item(s)

Grid  List 

  1. AMOROSA (Albana Passito) - 2014

    AMOROSA (Albana Passito) - 2014

    Sensory attributes: Colour: Pale yellow with gold reflections. Aroma: Typical fruity flavour of the Albana, 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: Perfect with cappelletti and passatelli in broth, but also suitable for main courses with white sauce and not overly elaborated second courses. Serving temperature: 10-14°C

    Grape variety: albana 100%.
    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: manual.
    Vinification: Late grape harvest, which allows to optimally complete grapes phenolic and aromatic ripeness, the soft pressing extracts only the highest quality must, and the wood fermentation (700- litre tonneaux), after cold stabilization, refines the phenolic quality right from the beginning.
    Ageing: in wood (tonneaux) for8-9 mesi
    .
    Alcohol content: 14,0% vol.

    Learn More


    €0.00
  2. 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.

    Learn More


    €0.00
  3. 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%.



    Learn More


    €0.00
  4. 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.

    Learn More


    €0.00
  5. HERMES ( IGT Ravenna Bianco) - 2013

    HERMES ( IGT Ravenna Bianco) - 2013

    HERMES ( IGT Ravenna Bianco)

    Questo vino si inserisce nella più profonda tradizione enologica della Bassa Romagna, caratterizzata da sempre dal vitigno Trebbiano romagnolo. Hermes nasce anche per cercare di smentire l’idea, purtroppo molto diffusa, che il Trebbiano sia una varietà di poco valore. Le uve sono raccolte ad autunno inoltrato in una vigna storica, posta a fianco della Pieve di San Pietro in Sylvis di Bagnacavallo (RA), con viti allevate a Pergoletta romagnola con la presenza di pioppi come tutori vivi. La fermentazione in legno riprende gli usi del passato, quando anche il Trebbiano veniva lasciato a contatto con le bucce per un certo tempo, fermentato in tini di legno e conservato nelle botti. Ci piace pensare che il nostro Hermes sia il Trebbiano della famosa “botte del cantone”, quella del vino delle occasioni speciali. . Temperatura di servizio: 8-10°C

    Vitigno: Trebbiano romagnolo 100%
    Area di produzione: Bagnacavallo (RA)
    Terreno: Franco-Argilloso
    Sistema di allevamento: Pergoletta romagnola
    Metodi di difesa: Lotta integrata, nel massimo rispetto dell’ambiente e dell’uomo.
    Raccolta: manuale.
    Vinificazione: v Pigia-dispatura, pressatura, defecazione del mosto e fermentazione in legno
    Affinamento:
    in legno per 6/8 mesi.
    Gradazione: 13,0% vol.

    Learn More


    €0.00
  6. DOROTEA (ALBANA DI ROMAGNA D.O.C.G. PASSITO RISERVA) - 2006

    DOROTEA (ALBANA DI ROMAGNA D.O.C.G. PASSITO RISERVA) - 2006

    Sensory attributes: Colour: Amber yellow with gold reflections Aroma: The sugar residue brings along a full bodied ripe fruit aroma, with a predominant dried apricot, accompanied by dried fruit hints and tertiary aromas derived from the ageing in wood Taste: Sweet, full bodied, excellent structure, smooth, and with a long gustative-olfactory persistence Pairings: Meditation wine, which can also pair desserts and biscuits, and some special cheese, intense and sharply flavoured, such as the Fossa cheese. Serving temperature: 12-14°C

    Grape variety: albana 100%.
    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: manuale.
    Vinification: grapes undergo a withering process in the larder, are then pressed and the must undergoes wood fermentation.
    Ageing: in wood(tonneaux) for 18-24 months
    .
    Alcohol content: 10,5% vol.

    Learn More


    €0.00
  7. 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.



    Learn More


    €0.00

7 Item(s)

Grid  List