Denomination: Vingiocondo Falanghina IGT
Origin: Hillside of the town of Ponte and the province of Benevento, with south-west, 300 meters above sea level. Calcareous soil with tuff rock outcropping.
Vines: 100% Falanghina .
Winemaking: In white with soft pressing of the grapes. For the preservation of perfumes. Temperature fermentation controllat to 18 ° C.
Alcohol Content: 12%.
Serving Temperature: 9-10 °C.
The VinGiocondo White connotes the view to the pale yellow color, with light green notes. The nose is in pre with an aromatic floral notes and is expressed with a freshness of the fruit, with clear references to exotic. I n the mouth entrance is wide, well supported by a good freshness.
Winemaking and aging: Several hour cold maceration of the whole berries, spontaneous fermentation of the unclarified must in tonneaux (10 months maturing in the wood), on the fine lees with continuous stirring.
Bianco ticinese DOCOrigin: Ticino, Switzerland Grapes : Chardonnay, Merlot, Kerner, Sauvignon. Alcohol : 12,2% Serving temperature : 8-10 °C
Vinification: traditional Aging: stainless steel
Winemaking and aging: Whole-cluster pressing of ripe and healthy grapes, natural must clarification, slow fermentation at a controlled temperature of 18 °C (50 % spontaneous), five-month ageing on the fine lees, filtration and bottling in March.
Winemaking and aging:
Destemming and crushing : yes
Maceration : no
Clarification : static-natural
Fermentation container : inox
Temperatures of fermentation : 18 °C
Yeasts : selected in the cellar
Fermentation length : 15-20 days
Malolactic fermentation : partial
Elevage : six months on the yeasts with batonage
Clarification : natural
Bottling : MarchThinning in the bottle : 1-3 months before sale
Lugana DOPOrigin: Lombardy, Italy. Grape(s) : 100% Trebbiano di Lugana. Alcohol : 13% Serving temperature : 10-12 °C Bottle size : 75 cl. Carton : x 6
Winemaking: Aging: in stainless steel tanks.
Winemaking and aging: Whole-cluster pressing of ripe and healthy grapes, natural must clarification, slow fermentation at a controlled temperature of 16-18 °C (20% in the large casks), 5-month ageing on the fine lees, filtration and bottling in March.
Winemaking and aging: Destemming of late-harvested, but still perfectly sound grapes; 12-hour cold maceration, after which the grapes were pressed and underwent natural clarification; fermentation at a controlled temperature of 18-20 °C; four-month ageing on the fine lees in stainless steel.
Winemaking and aging: destemming and crushing of the grapes, soft pressing and fermentation at controlled temperature in barrique. The Tocai grapes are dried for one month with the development of the noble rot of the grapes. The Sauvignon grapes are not dried. The Tocai ferments and refines on its noble lees in barrique, the Sauvignon ferments and refines on its noble lees in stainless steel vats. The lees of both of the wines are frequently mixed in order to increase the thickness and the harmony of the wine.
Winemaking and aging: Extremely prolonged pressing of the grapes in their entirety, spontaneous fermentation of the unfiltered juice in the large casks (500 l), 10 months maturing in the wood on fine lees with bâtonnage.
Bianco del Ticino DOCOrigin: Ticino, Switzerland. Grapes : Chardonnay, Sauvignon Blanc, Müller Thurgau. Alcohol : 13% Serving temperature : 8-10 °C Bottle size : 75 cl. Carton : x 6
Vinification: traditional. Ageing: stainless steel and barrique.