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Riseis Montepulciano is the first wine in the history of Agriverde . Ruby red with violet reflections. The nose reveals varietal aromas: berries, black cherry and a light floral touch of violet. In the mouth it is fruity, and enjoys great freshness and drinkability. The tannins are soft, a balanced wine. Food pairings: Cold cuts, land dishes, roast meats, game, aged cheeses. (Polibio already spoke of Montepulciano d'Abruzzo between 205 and 123 BC)

Grape variety Trebbiano Denomination Trebbiano d \ 'Abruzzo DOC Type White wine Production area Alanno (PE) Training system Abruzzo pergola Year of planting 2013 Exposure of the soil South / South-West Yield per hectare 140q Harvest from 15 to 25 September Vinification after soft pressing cold in an inert environment, the must is decanted and then left to ferment at a low temperature (12/14 ° C) Organoleptic characteristics Color: lively straw yellow Odor: fruity, with clear notes of yellow fruit, elegant floral scent on the finish Taste: fresh, quite savory and medium-bodied, on the finish it is pleasantly almondy. Pairings with appetizers and fish first courses, risottos, delicate creamy cheeses Serving temperature 8 ° -10 ° c CL. 75 12.5% VOL

Stationmaster Passerina IGT Colline Pescaresi, an organic wine with a pale straw yellow color with greenish reflections. The nose is consistent with predominant floral scents and mineral and herbaceous notes. The flavor is soft, fresh, savory and balanced. Excellent match for fish dishes and creamy cheeses.

Intense ruby red with purple hues. The nose reveals intriguing varietal aromas of small black fruits, violets, licorice, vanilla and cocoa. In the mouth it is fresh and has an excellent structure with soft tannins and long persistence. Food pairings: cured meats, first courses of land, roast meats, game, aged cheeses.

The grapes have a strong anthocyanin charge, good acidity and a good sugar content. The vine has this name because the Tuscan wool merchants recognized a resemblance to their grapes and thought it was a mutation of Sangiovese.

The grapes have a strong anthocyanin charge, good acidity and a good sugar content. The vine has this name because the Tuscan wool merchants recognized a resemblance to their grapes and thought it was a mutation of Sangiovese.