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Pecorino Brado is a wine of great structure. It has a bright straw yellow color with golden reflections. The aromas of this wine include yellow pulp fruits, peach in particular. The evolution in the glass is slow and progressive, up to mineral notes. On the palate the taste is full and persistent with an elegant finish. Excellent with important first courses, roasted fish, white meats and cheeses.

One of the best Barolos in Italy. This wine is produced from a careful selection of the best Nebbiolo grapes from the Vigna San Biagio vineyard in the municipality of La Morra.

Barolo Grimaldi

The color is deep red. The complexity of the aromas reveals notes of blackberry jam, tobacco and vanilla. In the mouth the great structure is immediately perceived, soft and very balanced. The finish in the mouth is soft and persistent. From great aging. Throughout the meal, it is an ideal accompaniment to red meats, savory game and aged cheeses.

On the nose you can perceive the characteristics of the native vines of Valpolicella and Verona, used for this fantastic blend: Corvina, Corvinone, Rondinella . These grapes give the wine intense notes of red fruit, in particular cherry, morello cherry, jam. We also perceive the tertiary aromas given by aging: 12 months in French and American oak barrels. Leather, chocolate, vanilla, with a slight balsamic note.

GRAPE Pecorino ALCOHOL CONTENT 13.5% vol COLOR White

GRAPE Pecorino ALCOHOL CONTENT 13.5% vol COLOR White

Production area: Ortona. Abruzzo Vinification: The grapes are de-stemmed and pressed very softly, in contact with the skin for about 12 hours at 3 ºC. About 80% of the must is fermented in heat-conditioned stainless steel tanks at a controlled temperature of 12 C., the other 20% in 40hl oak barrels to release a moderate 'woody' and a more refined character. Pairings: Perfect with lobster, cream of vegetable soup and smoked fish, we also recommend it with roast chicken.

Production area: South coast of Abruzzo. Grapes and Vinification: Merlot. The grapes were harvested manually during the night to preserve their aromas and freshness. The grapes undergo a soft crushing-destemming, then the must is fermented in large steel tanks for 18/22 days at a low temperature (10/12 ° C) to enhance the aromas. After a light and brief aging on the lees in steel tanks for 30/35 days, the wine is delicately clarified, filtered and ready to be bottled. Color and pairing: Rosé, perfect with raw shellfish, vegetarian dishes, fresh cheeses, not too spicy Asian dishes and white meats.