DESCRIPTION
Margherita is a wine with a ruby red colour, with notes of ripe red fruits, licorice and coffee. It has a complex structure with silky tannins that render this wine elegant, rich in balsamic and spicy notes.

COMPOSITION
Grapes of cv. Aglianico

YEAR OF PLANTING OF THE VINEYARD
2010

HARVEST PERIOD
First decade of October

WINE MAKING
Grapes accurately stemming, they fermented for 25-30 days at a temperature of 25° C. The aging is leaded for 12-18 months in new oak barrels.

BEST FOOD PAIRING
Well-matched with red meats, game and seasoned cheeses.

IDENTITY
Wine with intense ruby red colour and purple highlights. The aging in wood oak enriches his tannin structure, thus giving a long-lasting bouquet and a pleasant taste. Year 2014

COMPOSITION
Grapes of cv. Primitive and Barbera

VINEYARD OF ORIGIN
Farm Vitis Aurunca

YEAR OF PLANTING OF THE VINEYARD
2008

ALTITUDE
17 meters mamsl(metres above mean sea level)

EXPOSURE
South West-North East

LAND
Porous Sandy stratum

DENSITÀ D’IMPIANTO
3300 vines per hectare

CULTIVATION AND PRUNING
Bilateral Guyot

RESA
60 q.li/ha

HARVEST PERIOD
Last decade of September – early October

COLLECTION
Manual in small boxes from 15 kg, at full phenolic ripeness.

WINE MAKING
After careful selection pre and post-stemming the grapes pressed to ferment for 25-30 days at a temperature of 25° C. Subsequently, there is provided an aging of 12-18 months in new oak barrels.

BEST FOOD PAIRING
Meditation wine, divine when combined with mediterranean pasta dishes and well-aged cheese.

DESCRIPTION
Red wine of great structure and fruity and intense aromas

COMPOSITION
Primitivo grapes

IMPLANT AGE
2008

PLANTS DENSITY
3125 plants/Hectare

YIELD PER HECTARE
65 q.ls

HARVEST PERIOD
Last decade of september – first decade of october

VINIFICATION
After a care select process of berries pre and post destemming, the grapes are crushed and fermented for 20 days at a temperature of 25° C. After that whe wine is aged for 15 months in Steel and for 3 months in new oak barrels.

WINE PAIRINGS
 Simply the best with roast beaf, red meat, mozzarella and well-aged cheese

IDENTITY
Savory and complex bouquet with floral and citrus notes. Year 2015

COMPOSITION
Grapes of cv. Falanghina

VINEYARD OF ORIGIN
Farm Vitis Aurunca

YEAR OF PLANTING OF THE VINEYARD
2008

ALTITUDE
17 meters mamsl(metres above mean sea level)

EXPOSURE
South-North

LAND
Porous Sandy stratum

PLANTING DENSITY
3300 vines per hectare

CULTIVATION AND PRUNING
Bilateral Guyot

RESA
80 q.li/ha

HARVEST PERIOD
First decade of October

COLLECTION
Manual in small boxes from 15 kg at maturity

WINE MAKING
The grapes are quickly transported to the cellar and soft-pressed. The must is carefully clarified by static and fermented at low temperatures throughout the winemaking process. It is the utmost care to preserve the wine from oxidation.

BEST FOOD PAIRING
Well-matched with seafood, uncooked dishes and young cheese.

DESCRIPTION
Federica is an intense coral-colored rosé wine. It has scent notes of little red fruits and citrus fruit. Its taste is dry, particulary fresh and sapid.

COMPOSITION
Grapes of cv. Primitivo

YEAR OF PLANTING OF THE VINEYARDS
2008

HARVEST PERIODO
In the beginning of September

VINIFICATION
The grapes are quickly transported to the cellar and soft-pressed. The grapes are vinified with a white vinification method and the wine aged in silver tanks.

BEST FOOD PAIRING
Well-matched with aperitif, succulent dishes with tomato and vegetables, pizzas, uncooked fish dishes, buffalo mozzarella and not aged cheeses.

IDENTITY
This sparkling wine has a shining yellow color, with fine and persistent bubbles. It has scent notes of exotic fruits, white flowers and a pleasant flavor of roasted bread. Its taste is particularly fresh and sapid.

COMPOSITION
Grapes of cv. Falanghina

YEAR OF PLANTING OF THE VINEYARD
2008

HARVEST PERIOD
First decade of September

VINIFICATION
The grapes are quickly transported to the cellar and soft-pressed. The grapes are vinified with a white vinification method and refermented with Charmat method.

BEST FOOD PAIRING
Well-matched with aperitif, fish dishes, pizzas, uncooked fish dishes, buffalo mozzarella and not aged cheeses.

IDENTITY
The color is pale pink and the perlage is fine and persistent. It has scent notes of small red fruits and citrus fruit; the taste is particularly fresh and sapid.

COMPOSITION
Grapes of cv. Primitive

YEAR OF PLANTING OF THE VINEYARD
2008

VINEYARD DENSITY
3125 vines per hectare

PRODUCTION FOR HECTARE
65 q.li

HARVEST PERIOD
Last decade of August

VINIFICATION
The grapes are quickly transported to the cellar and soft-pressed. The grapes are vinified with a white vinification method and refermented with Charmat method.

BEST FOOD PAIRING
Well-matched with aperitif, succulent dishes with tomato and vegetables, pizzas, uncooked fishes dishes, fat cheeses.