Wines on Offer

Intense ruby red. Intense bouquet with hints of black currant, black cherry, red fruits and ripe plums. Delicate notes of vanilla and vegetal nuances. Strong, warm on a soft and enveloping background. Sweet and round tannins in a body of excellent structure. Excellent balance and aromatic persistence.

Deep straw yellow. Intense, with notes of orange blossom and yellow pulp fruit. Fresh, balanced with a marked minerality.

Intense red. Wide bouquet reminiscent of wild violets, but also a scent of morello cherry with a pleasant herbaceous note. The taste is dry, acidulous and austere, rich in body. rightly tannic.

The Metodo Classico Spumante Brut Fenaroli is a sparkling wine made from white berried grapes from the Citra winery. A Classic Method of great style and elegance

The Metodo Classico Spumante Brut Fenaroli is a sparkling wine made from white berried grapes from the Citra winery. A Classic Method of great style and elegance

100% Refosco from over 30-year-old vines grown in the Cormons area, where the the soil is a mixture of sandy clay with many stones. Fermented in stainless steel. Aged in mixed oak for 8 months. Rested in the bottle for 6 months before release. 13% ABV extension. Only 150 cases produced. Tasting notes: A beautiful ruby red color with purple reflections leads to a clear scent of wild berries, violets and spicy notes. Flavors explode the pallet with intense, persistent, bright and fresh expressions of plums, black cherries, anise, roasted coffee and hints of anise, all delicately wrapped adherent tannins.

Torcicoda di Tormaresca is a full-bodied, full and intense Primitivo, with clear aromas of berries, noble woods and coffee. The taste is consistent with the smell and reveals a good persistence. It is aged for 10 months in French and Hungarian oak barrels

Numero civico del Podere sulla via Bolgherese, che rappresenta il nostro centro aziendale, punto di riferimento per le nostre attività.

Vibrant ruby red. Small red fruits on the nose, including the typical hint of blackberries. Balsamic hints. Elegant and powerful. Persistent finish with returns of berries and spices. Fermentation 15 days. Maceration 20 days on the skins. Contact with fine lees for 6 months. Batonnage.

Ruby red color with deep graphite tips. Dried plum, blackberry jam on the nose. Complex and rich in the mouth, with cloves and bitter chocolate on the finish. Persistent and pleasant in the dry finish.

Central core of succulent wild berries, violet flowers. Full-bodied wine with a fine tannic texture. Fruity finish with light spiciness.

Thanks to its excellent adaptability, Chardonnay is one of the most widespread white grape varieties in the world. Cultivated in all climatic conditions and in all areas, on clayey-calcareous soils and with a temperate, warm and windy climate, it ensures great results.

Salento is identified by three climatic elements: the sun, creator of generous sugar levels, the sea, responsible for the minerality of the wines, and the wind which makes this territory naturally free from diseases and particularly suitable for the production of "natural" wines. Characterized by extensive flat areas and modest hills, Salento is geologically made up of a medium-textured limestone structure.

Autochthonous of Puglia, it is the main black grape variety of Salento. Its origins are very ancient (VIII century AC ), it probably owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both mean black. The great versatility makes it suitable for all types of winemaking

Negroamaro, native to Puglia, is the main black grape variety of Salento. Its origins are very ancient (VIII century AC ), it probably owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both mean black. The great versatility makes it suitable for all types of wines.

Susumaniello, an autochthonous black grape variety from Puglia, grown in Salento. Its name recalls, in the Apulian dialect, the name of the "somarello" indicating the high productivity of the plant loaded with bunches "like a donkey". After the first decade of life of the vineyard, the bunch is unloaded of grapes and the production loses in quantity but improves in quality, producing wines of great expression.

Susumaniello, an autochthonous black grape variety from Puglia, grown in Salento. Its name recalls, in the Apulian dialect, the name of the "somarello" indicating the high productivity of the plant loaded with bunches "like a donkey". After the first decade of life of the vineyard, the bunch is unloaded of grapes and the production loses in quantity but improves in quality, producing wines of great expression.

Primitivo, a native black grape variety of Puglia. It owes its name to the characteristic vegetative phases of the plant, all early, from maturation to budding, from flowering to veraison, from which the old name of "Primaticcio" derives.

Negroamaro, native to Puglia, is the main black grape variety of Salento. Its origins are very ancient (VIII century AC ), it probably owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both mean black. The great versatility makes it suitable for all types of winemaking.

Primitivo, a native black grape variety of Puglia, owes its name to the characteristic vegetative phases of the plant, all early, from ripening to budding, from flowering to veraison, from which the old name of "Primaticcio" derives.

Primitivo, a native black grape variety from Puglia. It owes its name to the characteristic vegetative phases of the plant, all early, from maturation to budding, from flowering to veraison, from which the old name of "Primaticcio" derives.

24-carat white: Gold is pure 24-karat, as is our wine.

The best selection of our territorial white berried grapes. From the most suitable vineyards, respecting nature and practicing a viticulture that respects the territory.

24 karat gold is unquestionably the most valuable. It is what you give or buy at an important moment, to celebrate a goal, to keep a beautiful and strong emotion alive. Our 24 Carat is preciousness and excellence. The grapes come only from those vineyards that can boast the best exposure and from carefully selected bunches, whose grapes are harvested at the perfect degree of ripeness, by careful, expert and delicate hands. It is a wine studied to aim for perfection.

Vendemmia: Settembre con selezione esclusivamente manuale. Dopo la pigiatura il mosto rimane a contatto delle bucce e inizia la fermentazione. Conservazione: acciaio.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100/120 giorni. Affinamento: legno + bottiglia

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100/120 giorni. Affinamento: legno + bottiglia

Aromas of ripe red cherries and pleasant warming spiciness. Good gripping tannin and ripe red fruits of great persistence.

excellent both as an aperitif and throughout the meal, it accompanies a wide variety of foods based on both fish and vegetables, up to moderately strong flavours.

Il Pecorino di Cingilia è un vino bianco prodotto nel comune di Cugnoli (PE), a 300 metri sul livello del mare su terreno argilloso e calcareo. Fermenta spontaneamente e affina sur lies per diversi mesi in serbatoi di acciaio inox con rimescolamento periodico delle fecce.

La Passerina di Cingilia è un vino bianco vinificato a temperatura controllata tramite pied de cuve preparato qualche giorno prima della vendemmia. Affinamento in acciaio sulle fecce fini.

After a long maceration on the skins, carried out with soft punching down, the maturation takes place for 15 months in medium toasted French oak barrels. The color is garnet red, while the scent is ethereal, with a large spicy bouquet. In the mouth hints of ripe red fruit, in particular morello cherry; proposes spicy flavors; tannins present but well integrated.

Straw yellow color, scent of white flowers and crunchy fruit, with a fresh and dry taste, it goes perfectly with appetizers, soft cheeses, fish and egg dishes.

Vinification: Crushing and soft pressing, fermentation at 15 ° C. Maturation and refinement: 48 months on the lees.

Gironi Divini 2022. Last night it was the turn of the final of the symbolic wine of our region, the nicest, most versatile, most convivial one. A thousand shades of pink to discover some of the most pleasant labels around. Let's talk about Cerasuolo d'Abruzzo. The winner is: Bardasce from Tenuta De Melis .

Valle Reale's Trebbiano d'Abruzzo is a fresh, long, juicy and mineral wine, vinified and aged only in steel. Aromas of aromatic herbs and yellow flowers intertwine with nuances of citrus, fresh fruit and light flint, with a subtle spiciness. The sip is slender, rich, mineral, sapid, harmonious and with a beautiful persistence. Organic, artisanal wine, made as it once was

The Montepulciano d'Abruzzo “Vigneto di Sant'Eusanio” is an intense, deep and concentrated red wine, vinified only in steel tanks and has good aging potential. It gives off earthy sensations of undergrowth, moss, roots, wild berry jam and red flowers. The sip is full-bodied, intense, very tasty and with robust tannins.

Riccardo I Umbria Rosso IGT wine from the La Veneranda winery . Wine with a characteristic intense ruby color. The nose releases all the essence of Sangiovese. It opens with hints of fresh red berry fruit: black cherry and cherry, to move on to wild fruit, such as strawberry and spices such as star anise and vanilla. In the mouth the fruit and carnality of Sangiovese are pleasant, modulated by the flavor and by a subtle and pleasant tannin.

This bottle of the 2011 vintage is one of the very few produced by Maso Martis with a careful selection of its grapes, combining the elegance of Pinot Noir with the fragrance of Chardonnay and the softness of Meunier. 9 years of very long aging in the bottle are his style signature.

Red fruit, notes of raspberry and cherry. Subtle tannins, fresh finish. Certified vegan wine. Fermentation in steel with 15 days maceration on the skins.

The first Dynamic Energy Vineyard (last patent by the Di Carlo family). Nature and man merge with the energy of colours... to improve biodiversity, the vitality of the soil, the positive frequencies on plants and fruits, people, animals and useful insects.

Central core of succulent wild berries, violet flowers. Full-bodied wine with a fine tannic texture. Fruity finish with light spiciness.

Fresh, savory and harmonious, with a fine and balanced tannin.

Aging in medium-capacity oak barrels, 25 Hl, for about 18 months and refinement in the bottle for three months before placing on the market. Store in a cool place at a temperature of about 5-7°C.

The harvest takes place in the second week of October, when the phenolic maturity is reached with manual harvesting. VITIFICATION: destemming of the grapes, contact of the skins with the must for 7-10 days in a steel vat at a T° from 18 to 28 °C, separation of the skins and transfer of the must-wine into a steel tank for the completion of the fermentation malolactic. REFINING - STORAGE: maturation in steel tanks for 5-6 months and brief refinement in the bottle before being released for consumption.

Medium intense straw colour. The nose shows hints of citrus, floral and white pulp fruit. A full-bodied and structured wine, with good acidity that refreshes the palate. It goes well with seafood dishes but also with white meats, medium-aged cheeses, cured meats and first courses.

INTENSE RED COLOR WITH GARNET REFLECTIONS. THE NOSE IS FRUITY AND ELEGANT, WITH AROMAS OF RIPE PLUM AND MARASCA MARASCA AND HINTS OF VIOLET. YOUNG ON THE PALATE, RICH IN PULP, EXCELLENT ACID FRESHNESS. EXCELLENT WITH TASTY FIRST COURSES, RED MEAT AND GAME.