Our selection of premium Italian wines

Bottle of Amarone red wine

Amarone della Valpolicella DOCG

Our Amarone della Valpolicella is produced with grapes from vines that average 40 years old, with some rows even reaching 80 years old. The quality and exclusivity of Amarone wine is guaranteed by the strict process of grape selection, which is repeated after the drying phase, and consists of storing the grapes in our drying chamber for 3 months.

The subsequent vinification phase takes place in a vinificator that has been specifically designed to ensure the subtle and unique character of our Amarone. The wine ages in French oak barrels from the Allier area for 3 years and, only after this time, is it refined in glass bottles for at least 2 years.

The recommended wine opening time is 60 minutes; it should be served at a temperature of 16 to 18°C.

Bottle of Ripasso Superiore red wine

Valpolicella Ripasso Superiore DOC

The secret of Ripasso is the quality of the Valpolicella Superiore used to undergo the ‘ripasso’ technique with precious Amarone grapes.

The grapes, which are intact after the first fermentation phase, ensure the characteristic fullness of the wine. The subsequent fermentation gives Ripasso its particular taste. The thickness and consistency of the grapes used, together with the particular processing method, make the Ripasso a unique wine.

Ageing lasts for 18 months and takes place in French oak barrels from the Allier area; then continues for at least 30 months in glass bottles.

The recommended wine opening time is 30 minutes; it should be served at a temperature of 18 to 20°C.

Bottle of Valpolicella Superiore red wine

Valpolicella Superiore DOC

The average age of the vineyards from which our Valpolicella Superiore is obtained is 30 years. Quality and exclusivity are guaranteed by a rigorous selection process to choose the best grapes, a process which is divided into 3 distinct steps: initially upon harvesting the bunches and then twice during the drying phase.

The grapes are kept until San Martino (11 November) in our fruit cellar to dry. Afterwards, the 15 days needed for vinification are spent in a vinificator that has been specifically designed to enhance the subtlety of the wine and make it unique.

Valpolicella Superiore is aged in French oak barrels from the Allier area for 18 months and, only after this time, is it refined in glass bottles for at least 30 months.

The recommended wine opening time is 30 minutes; it should be served at a temperature of 16 to 20°C.

Bottle of Valpolicella red wine

Valpolicella DOC

This Valpolicella was born from the desire to create a young, fresh, ready-to-drink wine, preserving the care and attention given to a great wine.
The grapes come from the same ancient rows of our Amarone, located at Falezze. Therefore, this is a wine that comes from very high-quality grapes, processed to bring out their characteristics at a young age. At the time of being selected, the grapes not yet ready are left to ripen further and harvested late. This is followed by an immediate winemaking of about 8 days, and an ageing process in steel of about of 6 months.

All this process allows the creation of a fresh and natural Valpolicella, like the real Valpolicella of the past.

The wine should be served at an optimal temperature of 14° to 16°C.

Bottle of Verdicchio Classico white wine

Verdicchio dei Castelli di Jesi DOC Classico

It is a 100% Verdicchio vinified in dry white. This is a native vine from the Marche region has ancient origins and is capable of creating wines with a marked longevity. All the grapes come from fields owned by the oldest area of the rolling hills of the Castelli di Jesi, referred to as the “Classico” area. The lands, with plants of an average age of 15 years and a total area of 16 hectares, are characterised by different and complementary expositions and compositions, helping to produce a structured and long-lived Verdicchio.

The winemaking takes place through a soft pressing of the grapes, a slow and controlled temperature fermentation and finally a stay on the lees. This is done in order to enhance the individual personalities of the grapes coming from the different territories. The refinement takes place in steel for a period of 6 months.

The wine should be served at an optimal temperature of 10° to 12°C.

Bottle of Pantelleria white wine

Pantesco - Bianco di Pantelleria DOC

This is a 100% Moscato D’Alessandria wine vinified as a dry white; after fermentation at a controlled temperature, the maturation takes place only in steel containers for 24 months, to preserve the finest and most elegant aromatic component of the wine.

The cultivation of vines is carried out with the ancient Pantelleria sapling technique, a method typically used in areas with little water availability, with a very limited yield per hectare. The harvest is made completely by hand.

The rows of Pantesco are located on the island of Pantelleria, within the 17 hectares of Salvatore Murana’s property; more precisely, in the terroir called Gadir, characterised by hundred-year-old vines.

The wine should be served at an optimal temperature of 8° to 10°C and should be consumed within 5 years of the year of its production.

Bottle of Langhe Nebbiolo wine

Langhe DOC Nebbiolo

Our Langhe DOC Nebbiolo, 100% Nebbiolo grapes, is obtained from three different terroirs of calcareous structure, a feature that gives elegance and smoothness to the wine, making it ready yet in young age.

This wine is made by the best grapes of different yet complementary terroirs of calcareous soil. Most of the vineyards are located in the prestigious terroir of La Morra, the rest are located inside the Diano D’Alba lands. The average age of the rows is 25 years old.

Harvest starts at the beginning of October, carried out by hand. The selected grapes are left fermenting for 8 days in stainless steel tanks; aging for 6 months in stainless steel tanks. Aging potential of at least 5 years.

The wine should be served at an optimal temperature of 16° to 18°C.

Bottle of Barolo red wine

Barolo DOCG

Our Barolo DOCG is obtained from three different terroirs of La Morra area: the Rivalta terroir and the Merlotti terroir, which give the classic floral scents, and the precious Bricco Luciani terroir, that grants complexity and structure to the wine.

The vineyards are entirely located in La Morra area; the average age of the Rivalta and Merlotti’s rows is 30 years old, while the Bricco Luciani’s peaks up to 60 years old. Barolo DOCG terroirs are all of calcareous structure, with an overall slope of about 25%.

Harvest starts at the beginning of October, carried out by hand. The selected grapes are left fermenting for 10 days in stainless steel tanks, aging for 6 months in stainless steel tanks. Finally, the wine is left to age in large 3000l Slavonian oak barrels for 18 months.

The wine should be served at an optimal temperature of 16° to 18°C.

Bottle of Barolo Gattera wine

Barolo DOCG Gattera

Our Barolo DOCG Gattera is the fruit of the precious Gattera terroir, inside La Morra area.

The vineyards, firstly implanted in 1960, are entirely exposed South, at 275 m above sea level, with the average age of the rows of 60 years old. The Gattera terroir is composed by two different types of soil: the former, mostly calcareous, gives roundness and elegance to the wine; the latter, mostly sandy, makes the wine structured and enduring.

Harvest starts at the beginning of October, carried out by hand. The selected grapes are left fermenting with BRL97 Barolo yeasts for 10 days in stainless steel tanks; aging occurs for 6 months in stainless steel tanks. Finally, the wine is left to age in large 2000l Allier oak barrels for 18 months. The minimum aging period in bottle before tasting is 6 months.

The wine should be served at an optimal temperature of 16° to 18°C.

Bottle of Barolo Bricco Manzoni wine

Barolo DOCG Bricco Manzoni

Our Barolo DOCG Bricco Manzoni is the fruit of the finest Bricco Manzoni terroir, inside the core of Annunziata, in La Morra area. A wine produced only in the best vintages, in limited quantities.

The vineyards are entirely located in the Bricco Manzoni terroir, one of the most precious of the La Morra area, from vines yielding only 55 q/he. The great value of this wine is also given by the limited production, obtained only with grapes from two vines, respectively implanted in 1960 and in 1971. The terroir is located at 260 m above sea, exposed South. The slope of the plot is between 25% and 40%. The soil, composed by both calcareous and sandy percentages, gives the wine roundness and structure, with great aging capacity.

Harvest starts at the beginning of October, carried out by hands. The selected grapes are left to fermentation with BRL97 Barolo yeasts for 10 days in stainless steel tanks, later the tub is sealed for 7 days to carry out the carbonic maceration process, which gives structure to the finished wine. Aging lasts 22 months in small 225l Allier oak barrels, in a special barrique cellar located in the Manzoni village.

The wine should be served at an optimal temperature of 18° to 20°C.