Hand picked harvest with careful selection of best grapes. Fermentation with controlled temperature in conical base french rover vats, with post fermentation maceration till 28/30 days from fermentation start. Malolactic fermentation with refining on its fine dregs for at least 60 days. Maturation in small rover barrels for 16 months.
Barolo DOCG "Audace" 2013 Roberto Sarotto
A really great full – bodied wine, complex and seductive on the nose, rich and soft on the palate. It is full of character and vigorous, yet delicate, elegant, harmonious, with hints of wood and almonds and clear-cut tannins.
Made from the Nebbiolo grapes of the prestigious small vineyard area “Gaia Principe” this wine has a great fame which goes way back in time. With an ethereal bouquet hinting at violets, its taste is full – bodied, spicy, rich and complex.
Chardonnay DOC "Myricae" 2016 Cascina Faletta
Still white wine produced with a selection of the best chardonnay grapes of the oldest vineyard of Cascina Faletta, The colour is straw yellow with golden glares. The perfume reminds scents of mature fruits, pineapple and peach, with notes of vanilla. Taste full and warm, with dried fruit aftertaste.
Chianti DOCG 2016/17 Cosimo Maria Masini
This wine is the result of an attentive selection of grapes coming from vineyard exposed to south-east. Completely natural vinification in cement tanks on exclusively indigenous yeasts. The grapes are gently fermented on their skins for about 20 days. After having been racked, matures and integrates its flavours in oak and cement tanks for about 6 months. On the nose, it expresses delicate fragrances of violets and roses. On the palate flavours of ripe cherries, full and fresh with pleasing tannins that are present but not invasive.
Rosato Toscana IGT "Matilde" 2016/17 Cosimo Maria Masini
To maintain freshness and minerality, the hand selected grape bunches are pressed immediately (after a maximum of 5hours premaceration) and fermented in style Blanc de Noir, temperature controlled in steeltanks, with only their natural yeasts. The Rosé has clarified itself naturally and can be brought to the bottle without implemented clarification methods, to maintain its full flavour. Of salmon rose colour, Matilde presents a fruity nose of rasperry and violets. Fresh, fruity and slightly tannic on the palate, it finishes off with a lingering minerality.
Charmat Method Brut Doc "Riserva Degli Isimbardi" 2015 Isimbarda
Fermentation in temperature-controlled steel vats is followed by second fermentation for ten days at 17°C then further fermenting for about six months in autoclave on the lees. This method, known as the "Charmat lungo" method gives the wine its softness and fleshiness. The nose has a delicate bouquet with light yeasty hints. The palate is dry, fresh, well-balanced, lengthy and with a very fine bead.
Croatina IGT Pavia "Vigna di Annibale" 2015 Isimbarda
The carefully selected grapes are pressed and made into wine in the traditional way. In the following spring the wine is bottled and refined for three months before the sale. This wine is produced only in certain vintages, those worthy, which are giving warmth and concentration to the grapes. This wine has a delicate bouquet with light yeasty hints and the palate is dry, fresh, well-balanced, lengthy and with a very fine bead.
Made with Nebbiolo, Pinot Noir and Chardonnay in the traditional method with re-fermentation in bottle. It is harvested in the coolest hours of the day and with the use of dry ice to preserve the grape characteristics. It remains sur lie for minimum five years in the bottle before disgorgment.
Made with Nebbiolo and Pinot Noir in the traditional method with re-fermentation in bottle. It is harvested in the coolest hours of the day and with the use of dry ice to preserve the grape characteristics. It remains sur lie for minimum six years in the bottle before disgorgment.
Pink color with slim purplish reflexes, it has a clean perfume where they detach notes of cherry, apricots and white flowers. To the tasting it is pleasant the equilibrium between the fresh sweetness and the typical sour vein.
Grignolino d'Asti DOC 2015 Cascina Salerio
Very light ruby red colour. Typical, slightly winey nose, with characteristic hint of spice. Dry, subtle and very tasty.
Dolcetto d'Alba DOC "Capel" 2015 Nino Costa
Intense red color with bright violet reflections. Fresh aromas of blackberry and raspberry. In the mouth is dynamic and tannic with an aftertaste of plum and blueberry
Gavi DOCG Cortese 2017 Sylla Sebaste
This is a pleasant straw-yellow color wine. Its scent is delicately vinous hinting to fruit. The flavor is dry, fresh, with fruity and aromatic acidity. This wine is at its best six to eight months after the harvest.
Barolo DOCG "Bricco Ambrogio" 2012 Negretti
This wine is produced with 100% Nebbiolo grapes, that grow hat grow in Roddi, near Cuneo, Piedmont. A deep garnet coloured. At the nose and on the palate aromas of blackberry, leather, tobacco and vanilla. It has a great structure, a beautiful body and a soft nice ending. Serve 15 minutes after opening.
Barolo DOCG 2012 Negretti
This wine is produced with 100% Nebbiolo grapes, that grow here in La Morra. Ruby-red coloured with garnet reflections. At the nose and on the palate aromas of raspberries, currants, blueberries, well blended with hints of fine wood. Serve 30 minutes after opening.
This wine is produced with 100% Moscato grapes, from the vineyards around our farm. It has a golden colour. On the nose aromas of white chocolate, coffee and liquorice. Serve straight after opening the bottle.
This wine is produced with Barbera, Nebbiolo, Cabernet Sauvignon and Merlot, from the vineyards around our farm. It has a ruby-red colour with purple shades. On the nose aromas of currants and medlar. Serve straight after opening the bottle.
Barbera d'Asti Superiore DOCG "Costiliolae" 2013/14 Bo Massimo
This wine is produced with 100% Barbera grapes, coming entirely from the vines belonging to the winery. It has a garnet-red colour with reflections ranging from purple to amaranth, and before bottling, is aged in small oak barrels, barrique and tonneau, for up to twelve-thirteen months. At the nose and on the palate strong aromas of cherry jam, blackberry and tobacco. Serve between fifteen and thirty minutes before opening the bottle.