The Distratto IGT Rosso Veronese Fornaser
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Color: Intense ruby redBouquet: Elegant with ripe fruit, pleasant with hints of spicesTaste: Persistent, warm and harmonious
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Color: Intense ruby redBouquet: Elegant with ripe fruit, pleasant with hints of spicesTaste: Persistent, warm and harmonious
Color: Intense ruby redBouquet: Elegant of ripe red fruit, with evident notes of cherry and hints of morello cherryTaste: Persistent, warm and harmonious velvety body reminiscent of ripe red fruits with the beginning of spicy hints.
This is how Franco Balter called his wine, produced at home before building the winery, combining the names of his two children: Barbara and Nicola. Today Barbanico is a Lagrein base with the addition of Cabernet Sauvignon and Merlot.
Color: Deep ruby redBouquet: Intense of grapes and dried red fruit accompanied by floral sensations of iris violet and wild rose.Taste: Warm, velvety, sweet and enveloping on the palate, reminiscent of dried morello cherry and almond.
Color: Deep ruby red tending to garnet after agingBouquet: Intense, persistent of ripe red fruit, plum, cherry, morello cherry and almond.Taste: Full-bodied, intense and elegant, it clearly recalls the olfactory sensations, enhancing the notes of vanilla, coffee and chocolate.
Color: Intense ruby red tending to garnet after aging.Bouquet: Intense, persistent of ripe red fruit, plum, cherry, morello cherry with spicy hints.Taste: Enveloping that clearly recalls the olfactory sensations Opening the spicy notes of cinnamon, coffee, chocolate and vanilia are enhanced
Color: Brilliant ruby redBouquet: Delicate, fragrant floral reminiscent of violets, roses,Taste: Fresh, dry and balanced with hints of cherry and almond
It is a wine suitable for everyone, easy to drink but that knows how to conquer for frankness and gluttony.
The Riserva Ducale Chianti Classico Riserva DOCG Ruffino wine with a ruby red color with vague garnet reflections The careful selection of the grapes after pressing ferments for 8 days at a controlled temperature of 28 °, with repeated pumping over, in steel vats. Maceration on the skins follows...