Groppello IGT Veneto Col Dovigo
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Local vine almost disappeared, to an innate elegance it combines a very particular perfume of violets and blueberries.
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Local vine almost disappeared, to an innate elegance it combines a very particular perfume of violets and blueberries.
Red with a balanced body, it has a beautiful ruby color and typically spicy aromas with strong hints of pepper and sweet tobacco and a background of red jam and violet. Pleasantly drinkable, it has good concentration, mature and harmonious tannins with a long fruity aftertaste.
Beautiful full-bodied red, ruby red color with bright violet tones, intense aroma with notes of cocoa and green spices, cloves and cinnamon, and again wild berries and plum jam in the finish; the taste is harmonious, with thick, soft and ripe tannins and has balanced acidity, with a persistent...
Velvet. Raisins of Merlot and fresh fruit of selected Cabernet Sauvignon. One year of rest in cask and one year of aging in bottle. Fabric and complexity.
Red of great polyphenolic richness. Deep and intense purple red, with a complex aroma of red fruits, morello cherry, currant and raspberry, and delicate notes of sweet tobacco and cocoa, and more officinal herbs in the finish. The structure is dense, with rich but harmonious tannins, of great...
Elegant and solidly structured, it has a deep ruby color and a complex aroma reminiscent of morello cherry and blackberry, delicate references to violet and light mentholated notes and a spicy finish. Highly concentrated, fruity and slightly balsamic, it has soft and velvety tannins, a long and...
Fresh and lively, highly drinkable, it frankly embodies the characteristic features of its land: Campo Rotaliano. It amazes for the intense and brilliant color, almost a jewel, fascinates for the richness of the fruit and stands out for the notes of violet and the bitter finish.
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...