Manzoni Bianco - Montello - Asolo Hills DOC Serafini & Vidotto
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It has straw-yellow hues with bright and subtle golden-light glints; it is crystalline and of excellent consistency.
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It has straw-yellow hues with bright and subtle golden-light glints; it is crystalline and of excellent consistency.
Falanghina is cultivated according to the traditional methods also widespread in Germany and France during the Middle Ages, as in the medieval riggiole preserved in the Casanetese library or in the 11th century crutch of the Lombard harvest in the church of Santa Sofia in Benevento.
The Greek comes from a vineyard 100 meters as the crow flies from the Avellino DOCG, but the plants testify to one of the oldest vineyards of the variety mentioned by Pliny. The label is a Bourbon riggiola, from the eighteenth century, like all the labels of the winery.
Caudium means tail, and the foxtail has its chosen area in Cirignano, a Montesarchio farmhouse in the foothills. In Cirignano the vine grows in difficult areas, poor, without soil, on steeper slopes of the Moselle or Val d'Aosta. Extreme viticulture. The label is a votive shrine from the 1700s.
It takes its name from the vine of the same name that the Latins called Vitis apiana, thanks to the bees particularly fond of the sweetness of these grapes. In the register of Frederick II of Swabia there is an order for three "corpses" of Fiano. Carlo D'Angiò also planted 16,000 Fiano vines in...
Dry white wine, slightly aromatic. To be enjoyed with fish appetizers and vegetable soups. Harvest with selection of the grapes, soft destemming and subsequent fermentation at a controlled temperature of 15° for 20 days. Eight months of maturation in steel follow. At the end of this period, the...
The grapes, such as Nebbiolo (Chiavennasca), Prugnola and Rossola, from the Grumello sub-area, are vinified "in red" with a medium-long maceration. After 2 months in steel and 18 months in large 80 hl Slavonian oak barrels, followed by another 4 months of aging in bottle.
Ideal on crustaceans and molluscs, risotto with lagoon shrimps, trenette with pesto, fried scampi and squid, asparagus au gratin. But a wonderful companion of the best raw hams with a sweet tendency: from S. Daniele to Parma, from Sauris to Montagnana.
Dry white wine of great structure. Due to its complexity it can be enjoyed with first courses, white meats, roasts and fish. Harvest with selection of grapes. Fermentation of the pressed grapes at a controlled temperature of 18° for 20 days and maturation of the must in steel. At the end of this...
Wine produced in an alpine environment using Nebbiolo grapes vinified in white. The geological origin of the land dates back to the collision between the African and European plates that gave rise to the Alps. The great variability of the resulting rocks give minerality and elegance.
Friulian coat of arms for white wine. Finds an excellent location in appetizers, first courses and soups. Harvest with selection of grapes. Fermentation of the pressed grapes at a controlled temperature of 18° for 20 days and maturation of the must in steel. At the end of this period, the...
Dry white wine of yellow color with greenish hues. Recommended with herb-based dishes, vegetable first courses, soups and eggs. Harvest with selection of grapes. Destemming, cold maceration and subsequent fermentation of the pressed grapes at a controlled temperature of 15° for 22 days. Eight...
Dry white wine. It goes well with appetizers, fish first courses or ideal as an aperitif. Harvest with selection of the grapes, soft destemming and subsequent fermentation at a controlled temperature of 18° for 20 days. Eight months of maturation in steel follow. At the end of this period, the...
The donnalaura is the emblem of the place of origin of the Falanghina, Montesarchio, with two biotypes, one now known throughout Campania and another rarer, exuberant, and with great acidity. Laura is the grandmother of the owner of the winery, Pasquale Clemente.