Only fully mature grapes are used, in order to achieve the maximum expression of Merlot’s varietal character. The grapes are hand-picked and left to macerate with the skins for about 15 days. The wine is fermented in temperature-controlled stainless steel tanks and then undergoes malolactic...

Harvesting time during the second ten days of September, at an advanced maturity. Vinification at 20°-22°C. The fermentation is halted with the addition of neutral alcohol. Later, cooked grape must is added. Ageing in oak barrels for a minimum of 12 months.

Harvesting time during the second ten days of September, at advanced maturation. Vinication at 20°-22°C. The fermentation is halted with the addition of neutral alcohol. Then cooked must is added. Aging in oak barrels for 12 months.

Upon arrival at the winery the Moscato grapes receive a soft pressing followed by fermentation under pressure in temperature controlled stainless steel vats. The young wine is cooled when desired sugar and alcohol levels are reached and fermentation is stopped. Bottling takes place after a short...

Harvest period from mid-September, at an advanced phase of ripening. Cold maceration of the grapes, partial fermentation interrupted by fortification with wine brandy aged at least 5 years in oak barrels. Aging in 50hl and 20hl Allier oak barrels for 12 months.

Harvesting time during the second ten days of September, at advanced maturation. Vinication at 20°-22°C. The fermentation is halted with the addition of neutral alcohol. Then cooked must is added. Aging in oak barrels for 24 months.

Harvest period during the last twenty days of September. Soft pressing of the raisins, then the fermentation process and the addition of dried Zibibbo grapes. Aging in stainless steel vats at controlled temperature for 10 months.

Fresh lemon peels are infused in stainless steel tanks for 15 days with natural spirits, then blended with sugar and distilled water.

Harvesting time during the second ten days of September, at an advanced maturity. Vinification at 20°-22°C. The fermentation is halted with the addition of neutral alcohol. Later, cooked grape must is added. Aging in oak barrels for a minimum of 24 months.

Harvest period from the end of August to mid-September. Soft pressing of the fresh grapes and addition of dried Zibibbo grapes. Fermentation at a controlled temperature, followed by fortification with wine rectified spirit. Aging in stainless steel vats at controlled temperature for 5...