For the first time at our stand: discover the new products of some of our associated producers.
- A new label for Massseria del Feudo’s Grillo Sicilia
- A new Franciacorta in Monzio Compagnoni’s portfolio
- The new G&G Le Rive di Colbertaldo of De Faveri
- The new metodo Ancestrale of CasalFarneto
- New labels for Pertinace’s Barbera and Langhe Nebbiolo
“The lake acts as an amplifier for nature’s sounds while the reflection of the water represents purity and freshness. Moon’s reflection on the lake, adds gracefulness and elegance.”
MONZIO COMPAGNONI
Type of taste: Brut nature, no sugar added
Blend: 65% Pinot Noir, 35% Chardonnay
Permanence on the lees: 21 to 24 months
Color: clear gold with an hint of copper
Bouquet: wide and wrapping with hints of yellow peach, grimes golden, red cherry, rasperry and linden
Taste: fresh with citrus flavour and persistent delicate acidity, sustained notes of stone fruits, red fruits and an hint of cashew.
The finish is long, savory and slightly bitter
Rive di Colbertaldo Extra Brut
It comes from Glera grapes from the high hill vines in the municipalities of Colbertaldo, a hamlet of Vidor.
Winemaking: Without skins in stainless steel
Sparkling production: Method Martinotti
Second fermentation: with selected indigenous yeasts at a controlled temperature for 90 days
Sugar residue: 4,5 gr/l
Alc.: 11 % Vol
Marche Bianco IGT Metodo Ancestrale Primo
100% Verdicchio (early harvest, for higher acidity)
Fermentation in steel tanks after a soft pressing.
When fermentation is nearing completion, the wine is bottled using crown caps.
The small amount of residual sugar, combined with still-active yeasts, continues the fermentation, leading to the development of bubbles and stopping at approximately 2.3 atmospheres.
The wine is almost completely dry. No disgorging (dégorgement) is carried out on the wine, resulting in a cloudy appearance and sediment of lees at the bottom.
New labels for Pertinace’s Barbera d’Alba and Langhe Nebbiolo.