Brut
Traditional Method

Organoleptic characteristics A Traditional Method with refinement on lees for 19 months and a complete cycle of about 30 months. Perlage is fine and persistent, the bouquet is very rich in citrus, dried fruit, mineral notes and pastry elements. In the mouth it is delicate, gentle, delicate, fine and very fresh. Recommended with Ideal throughout a meal from aperitifs to desserts.

ALCOHOL

12,5% Vol

SERVING TEMPERATURE

6-8° C

 Datasheet
QUOTA 16

Organoleptic characteristics
A selection of the most ancient vine species of our tradition provides the grapes for the red wine of unique characteristics, allowed to age for a long period of in oak barrels. Quota 16 will take your palate to greater heights with the audacious aromas of is intense, envoloping bouquet and smooth mouthfeel. Recommended with
Quota 16 is a perfect pairing for meat, roasts, cheese and chocolate dessert.

ALCOHOL

16% vol

SERVING TEMPERATURE

Room Temperature

 Datasheet
Bianco Reale
Emilia white wine

Organoleptic characteristics
Reale is the white wine you don’t expect. Full-bodied, pleasantly alcoholic, aromatic like the character of wine aficionados. It stands out for its aroma with a touch of white flowers; in the mouth, it has good acidity combined with original mineral notes that make this wine truly unusual and enticing.

Recommended with
Ideal paired with fish, deli meats and as an aperitif.

ALCOHOL

13% Vol

SERVING TEMPERATURE

6-8° C

 Datasheet
WHITE PLATINUM 75CL SIZE
CHARDONNAY EXTRA DRY SPARKLING WINE

Organoleptic characteristics Straw yellow colour tending to greenish. Intense bouquet, fruity and lightly aromatic. harmonious and elegant taste. Recommended with Excellent as an aperitif, best served with white meat dishes, fish and cheeses.

ALCOHOL

12,5%

SERVING TEMPERATURE

6-8°

ROSÈ PLATINUM MAGNUM SIZE
EXTRA DRY SPARKLING WINE

Organoleptic characteristics Light pink colour with purple-red reflects, white vinified Pinot noir. Intense and fragrant flower bouquet that brings the violetto memory. Recommended with Ideal as aperitif, recommended with cold dishes, fish and mild flavoured dishes.

ALCOHOL

12,5%

SERVING TEMPERATURE

6-8°

ROSÈ PLATINUM PERLANT
EXTRA DRY SPARKLING WINE

Organoleptic characteristics Light pink colour with purple-red reflects, white vinified Pinot noir. Intense and fragrant flower bouquet that brings the violetto memory. Recommended with Ideal as aperitif, recommended with cold dishes, fish and mild flavoured dishes.

ALCOHOL

12,5%

SERVING TEMPERATURE

6-8°

ORO99 MAGNUM SIZE

Organoleptic characteristics
Extra Dry Chardonnay Sparkling Wine, the undisputed classic of sparkling wines: it is characterised by a straw-yellow colour tending to greenish, an intense, fruity, slightly aromatic bouquet, great persistent perlage. Recommended with
Oro 99 Magnum enhances the natural flavours of the vine in a clearly perceivable way and with remarkable mineral notes. The characteristic, intense and smooth flavour makes an ideal aperitif, and it also pairs with white meats, fish and cheese very well.

ALCOHOL

12 % vol.

SERVING TEMPERATURE

8-10° C

ORO99 75CL SIZE

Organoleptic characteristics Light yellow colour with a delicate and persistent perlage. typical bouquet that evokes green fruit and reveals a dry, harmonious and elegant flavour. Recommended with Excellent as an aperitif, best served with light dishes and fish.

ALCOHOL

12 % vol.

SERVING TEMPERATURE

8-10° C

 Datasheet
Rosso Porpora

Organoleptic characteristics
Still wine, bright ruby red of varying intensity, it has a fragrant bouquet of blackberry and raspberry with floral notes. The taste is balanced and particularly fruity. Recommended with
Throughout a meal, also perfect with red meat dishes and matured cheeses.

ALCOHOL

13,5 % vol.

SERVING TEMPERATURE

Room Temperature

 Datasheet
Cabernet Sauvignon Italia

Organoleptic characteristics
In Cabernet Sauvignon the colour is ruby red. The pigments contained in the skins make the wine deep red and impenetrable to light. The aroma features berries, sour cherries, plums, moss often with balsamic whiffs, black pepper.

GRAPE VARIETY

Cabernet Sauvignon

AROMA AND FLAVOR

The taste derives from the structure grapes give to the wine. The high amount of polyphenolic substances contained in the skins leads to concentrated and structured wines with a good alcohol content. It is a wine that requires patience because with time it tends to lose roughness and envelop the palate with refinement, to enhance its spicy and balsamic characteristics, yet without losing its structure.

ALCOHOL

13% vol.

SERVING TEMPERATURE

16/18°C

 Datasheet