Classic Method

Alberto Longo's Brut Nature is an excellent straw-colored bubble enhanced by golden reflections with a very fine and persistent perlage. Fresh citrus hints of white fruit and salty sensations, a note of anise and slight hints of bread crust. The perlage caresses the palate, enhancing its freshness and complexity.

Organic wine with residual sugar less than 15 g/l. Only Aglianico: 24 months spent on the lees and 3 months in the bottle after disgorgement.

The San Salvatore 1988 farm was born in the shadow of the temples of Paestum in Cannito, in the heart of the Cilento National Park. From the desire to experiment with the classic method on the vine par excellence of the local tradition, Aglianico in purity, "Gioì Extreme" was born, the perfect synthesis between the uniqueness of the Campania region and processing technique. These great grapes grow in a unique and rich terroir, where rolling hills and small promontories overlook the sea, at an altitude of 150/210 m slm sea level in clayey soil rich in skeleton. The characteristic production area with a typically Mediterranean climate positively influences the vegetative cycle of the vineyards, which are trained on the espalier system with guyot pruning. Pruning is done manually as per tradition, and the branches are tied with small willow twigs. This elegant rosé Spumante produced from the most important red berried grapes of the area, has a splendid bright coppery pink color and is fine and elegant to the eye. On the nose, the scent is characterized by aromas of ripe red strawberries and wild strawberries, with hints of melannurca and green apple, with hints of almond and freshly baked croissants.

Meticulous selection of the grapes, with subsequent soft pressing and fermentation of the must at a controlled temperature. The sparkling base ages for 7 months in steel on the lees. At the end a long refermentation in the bottle for 30 months which leads the wine to have a more intense and decisive body. Pouring it into the glass, it reveals itself with beautiful straw-colored nuances with marked floral scents and flan bread crust. The excellence of Franciacorta from the Le Vedute house, expression of balance and very long persistence.

Grape selection. Subsequently they are cold macerated for 12 hours, and pressed. The sparkling base obtained ages for 7 months in steel on the fine lees. To complete the production cycle, another long refinement in the bottle for 26 months. Pouring it into the glass, it reveals itself with beautiful soft pink nuances, and begins to inebriate with hints of red and black fruits, such as blueberry and cherry. On the palate then a wonderful balance between the acidic note and the tannins, which make it an excellent accompanying sparkling wine.

Meticulous selection of the grapes, with subsequent soft pressing and fermentation of the must at a controlled temperature. The sparkling base ages for 7 months in steel on the lees. At the end a long refermentation in the bottle for 30 months which leads the wine to have a more intense and decisive body. Pouring it into the glass, it reveals itself with beautiful straw-colored nuances with marked floral scents and flan bread crust. The excellence of Franciacorta from the Le Vedute house, expression of balance and very long persistence.

Grape selection. Following a soft and delicate pressing with a fermentation in steel at a controlled temperature, while partly in barriques. The sparkling base is aged on the lees for 7 months. While the aging on the lees lasts another 24 months in the bottle. Beautiful cloudy straw yellow colour. Fine and persistent perlage. On the nose it has floral hints of white flowers which complement the hints of bread crust and yeasts. On the palate it is very persistent due to the part of the wine that is barricaded; with a good persistence given by the acidic content.

The butterfly as a symbol of elegance. A light and persuasive flight. A moment that wants to be captured as an expression of nature in its most aesthetic form. Grape selection. This is followed by a soft and delicate pressing with fermentation in steel at a controlled temperature. The sparkling base is aged on the lees for 6 months. While the aging on the lees lasts another 18 - 24 months in the bottle. Beautiful bright and luminous straw yellow colour. Fine and persistent perlage. On the nose it has floral hints of white flowers which complement the hints of bread crust. On the palate it is very complex and balanced with good acidity and bubbles that make it drinkable.

A Franciacorta that comes from selected vineyards, dedicated exclusively to the production for La Madonnina. The best bubbly of the Italian tradition, to be combined with our local excellence.

Autentico is a classic method sparkling wine. White vinification at controlled temperature 16 °C. Second fermentation in the bottle at 14 °C. Bottling takes place in the first week of December of the year following the harvest. This is followed by 48 months of permanence on the lees in the bottle.

Obtained from the soft pressing of grapes Chardonnay from vineyards located in the area hilly. Part of the must is fermented in oak barrels French and matured on the fermentation lees e part is vinified in steel. Permanence on the lees for a minimum of 32 months. Essentially creamy with fragrant tones of fresh almond and delicate aromas of butter. Delighted with a subtle minerality.

Obtained from the soft pressing of grapes Pinot Noir from vineyards located in the area foothills. The color is obtained through a short maceration on the skins. The vinification takes place in steel tanks. Permanence on the lees for a minimum of 25 months. Fragrant with hints of pomegranate and currant. Effervescence softened by the sinuous profile of the vine.