- MONFERRATO BIANCO VIVACE - Grape Variety: 40% Chardonnay, 40% Viognier, 20% Sauvignon. Vineyards: Commune of Roatto, Montagnetta hill; Commune of Castagnole delle Lanze, Susasco hill. Harvest: at the beginning of September. Vinification: the grapes are destemmed and crushed, followed by a short period of maceration and then pressed. Fermentation of the clean must follows at 16°C for about 20 days. After the drawing off, the wine is left to settle on the lees for about three months, and then it is cold-stabilized and finally bottled in February. Tasting Notes: Colour: straw yellow. Nose: intense fruity and floral perfume. Palate: fresh, well balanced with soft finish. Serving suggestions: fish dishes and delicate entrèes. Excellent as an aperitif. Serve at 12°C - PIEMONTE CHARDONNAY - Grape Variety: 100% Chardonnay. Vineyards: Commune of Roatto, Montagnetta hill; Commune of Castagnole delle Lanze, Susasco hill. Harvest: at the beginning of September. Vinification: the grapes are destemmed and crushed, followed by a period of maceration of 24 hours, end then pressed. Fermentation of the clean must follows at 16°C for about 20 days. After the drawing off, the wine is left to settle on the lees for about three months, and then it is cold-stabilized and finally bottled in February. Tasting Notes: Colour: straw yellow. Nose: intense fruity and floral perfume. Palate: fresh, well balanced with soft finish. Serving suggestions: fish dishes and delicate entrèes. Excellent as an aperitif. Serve at 12°C - MONFERRATO CIARET - DOC - Controlled Denomination of Origin Grape Variety: 100% Freisa. Vineyards: Commune of Roatto, Montagnetta hill; Commune of San Paolo Solbrito, Ronchi hill; Harvest: by hand in September. Vinification: the grapes are destemmed and crushed followed by maceration for a short time on the skins and then pressed. Fermentation of the clean must takes place for about 20 days at 16°C, and then it is left to settle on the lees. The wine is cold-stabilized and bottled in February. Tasting Notes: Colour: cherry red. Nose: fruity bouquet of cherry and orange. Palate: slightly lively, pleasant, fresh and well-balanced. A ready-to-enjoy wine, to be served preferably in the summer months. Serving suggestions: ideal for quick snacks, picnics, cold meat and all kinds of entrèes, pizza. A perfect aperitif. Serve at 10° - 12°C - PIEDMONT PIEMONTE BONARDA LIVELY - DOC - Controlled Denomination of Origin Grape Variety: 90% Bonarda Piemontese - 10% Croatina Vineyards: Commune of Cocconato; Commune of Roatto, Montagnetta hill. Harvest: by hand in September. Vinification: the grapes are destemmed and crushed followed by the criomaceration of some hours. Fermentation with maceration on the skins for about 6 days at 22°C. After racking several times, the malolactic fermentation begins after which it is cellared in stainless steel tanks. In February, a second fermentation occurs and then it is bottled. Tasting Notes: Colour: ruby red. Nose: fruity bouquet with hints of stewed fruit. Palate: fresh, sparkling and velvety with a bitterish finish. Serving suggestions: pasta and ravioli, white meat, fried dishes. Serve at 16°C - FREISA D'ASTI - LIVELY - DOC - Controlled Denomination of Origin Grape Variety: 100% Freisa. Vineyards: Commune of Roatto, Montagnetta hill; Commune of San Paolo Solbrito, Ronchi hill. Harvest: by hand in September. Vinification: the grapes are destemmed and crushed. Fermentation with maceration on the skins for about 5 days at a temperature of 24°C. The wine is racked several times, then malolactic fermentation takes place after which the wine is cold-stabilized. A second fermentation is then carried out in pressurised tanks, and the wine is bottled in March. Tasting Notes: Colour: ruby red with garnet highlights.. Nose: the perfume gives hints of raspberries and violets and fruit preserves in general. Palate: slightly sparkling and full-bodied, with marked tannins that soften in the following summer. Serving suggestions: A wine to be drunk throughout the meal, particularly recommended with pasta, rice dishes, white meat, boiled meat, fried dishes and with “Bagna Caoda”. Serve at 16° - 18°C - BARBERA D'ASTI - DOC - Controlled Denomination of Origin Grape Variety: 95% Barbera - 5% Freisa Vineyard: Commune of Piovà Massaia. Harvest: by hand in September.   Vinification: destemming, crushing and fermentation with maceration on the skins for about 10 days at a temperature of 26 - 28°C. The wine is racked a few times after which the malolactic fermentation takes place and then the wine is cellared in stainless steel tanks. Bottled in March. Tasting Notes: Colour: ruby red with grenade highlights.. Nose: intensely fruity with hints of official herbs. Palate: fresh, well balanced and with a good persistent finish. Serving suggestions: main courses, and white meat Serve at 18°C - BARBERA D'ASTI - SUPERIORE - DOC - Controlled Denomination of Origin Grape Variety: 100% Barbera Vineyard: Commune of Piovà Massaia. Harvest: by hand, at the beginning of October, after an eventual thinning-out undertaken in August. Vinification: destemming, crushing and fermentation with maceration on the skins for about 10 days at a temperature of 26 - 28°C. The wine is racked a few times after which the malolactic fermentation takes place and then the wine is cellared partially in barriques and partially in stainless steel tanks where it is refined. Bottled about 18 months after the harvest. Tasting Notes: Colour: intense ruby red. Nose: ample with hints of roses and ripe fruit. Palate: soft, full-bodied and with a good persistent finish. Serving suggestions: heavier dishes based on red meat and game. Serve at 18°C - FREISA D'ASTI - DOC - Controlled Denomination of Origin Grape Variety: 100% Freisa. Vineyards: Commune of San Paolo Solbrito, Ronchi hill, Palazzina hill. Harvest: by hand, at the end of September. Vinification: 80% of the grape harvest is destemmed and crushed, then fermented with maceration on the skins for around 7 days at a temperature of 26°C. The remaining 20% of the grapes is dried in a ventilated room, and is added towards the end of fermentation. The wine is racked several times, then malolactic fermentation begins after which the wine is aged partially in stainless steel tanks and partially in barriques and tonneaux. Bottled in the autumn of the following year. Tasting Notes: Colour: ruby red with garnet highlights. Nose: intense, ethereal with hints of stewed fruit. Palate: intense and full-bodied, with a bitterish finish. Serving suggestions: first dishes with meat, boiled meat, roasts, medium seasoned cheeses. Serve at 18°C - WINE FROM OVER RIPENED GRAPES - DOC - Controlled Denomination of Origin Grape Variety: 100% Freisa. Vineyard: Commune of Roatto, Montagnetta hill. Harvest: by hand, at the end of September, beginning of October, using special crates for drying. Vinification: the grapes are hand picked from the bunches and left to ferment with sweet Freisa must until an alcohol content of around 15% is obtained. The wine is matured for about 9 months in old oak casks, and then aged in bottles till a year. Tasting Notes: Colour: intense ruby red with garnet highlights. Nose: intense and ethereal with hints of blackberries, raspberries, stewed plums and graphite. Palate: rich, well-balanced and fresh with a slightly tannic finish. Serving suggestions: strong cheeses and chocolate-based desserts. Serve at 12° - 14°C - BRUT ROSÉ SPARKLING WINES - Freisa grapes Grape Variety: 100% Freisa. Vineyard: San Paolo Solbrito, Ronchi Est hillsides (200 m.) Harvest: by hand at the beginning of September. Vinification: soft pressing of whole bunches without crushing. Exclusive use of first pressing must, fermentation of clean must at low temperature and subsequent refinement on the lees for four months. The sparkling process takes place in February, followed by bottling in April. Tasting Notes: Colour: pale cherry. Nose: intense fruity, with hints of strawberry. Palate:fresh, soft, with a delicate aftertaste of hazelnut.. Serving suggestions: ideal as an aperitif. Serve at 8°-10°