Wines

Vini di Sieman - Sieman's winesOur farm currently produces four kinds of wine:

  • Sparkling wine "Camaleonte"
  • White wine "Occhio al Bianco"
  • Red wine "Occhio al Rosso"
  • White wine "Mosca Bianca"

The harvesting by hand in boxes ensures an accurate selection of the grapes which subsequently turn into wine.

The fermentation occurs spontaneously with the yeast of the grapes themselves. There are no enological additives of any kind in our wines, except for a tiny bit of sulfur.

“CAMALEONTE” – Sparkling wine

Camaleonte - Sparkling wine

GRAPES
Red Tai, Garganega, Incrocio Manzoni.

WINE-MAKING
Direct pressing of Red Tai grapes, brief steeping on the skins for Garganega and Incrocio Manzoni. Spontaneous fermentation in steel.
Aging in concrete and partly in wood.
Secondary fermentation in bottle in April of the following year.
Bottled without any further processing or filtration.

Camaleonte has some sediment on the bottom due to the secondary fermentation in bottle.

We like to think that our wines are enjoyed around a table and thus sharing good food and talking. Therefore Camaleonte may be enjoyed as an aperitif, but primarily for dining.

Total SO2 less than 15 mg/l

 

 

“OCCHIO AL BIANCO” – White wine

Occhio al bianco - white wine

GRAPES
White Tai, Garganega, Incrocio Manzoni.

WINE-MAKING
Spontaneous fermentation in steel.

Steeping on the skins for 3 - 7 days. We decide the steeping time on the basis of the kind of grapes and tasting the must during fermentation in the wine cellar.

Aging in concrete and partly in wood.

Bottled without any further processing or filtration. Being that the wine is not filtered there may be some sediment on the bottom, this just indicates the genuineness of our product.

Occhio al Bianco is a white wine, but created with the method for making red wine. We therefore recommend not to serve it too cold, yet cool (12-14°C), in order to appreciate its organoleptic qualities.

Total SO2 less than 15 mg/l

 

“OCCHIO AL ROSSO” – Red wine

Occhio al rosso - red wine
GRAPES
Red Tai.

WINE-MAKING
Spontaneous fermentation in steel.

Steeping on the skins for 7 - 10 days. We decide the steeping time on the basis of the kind of grapes and tasting the must during fermentation in the wine cellar. Aging in concrete and partly in wood.

Bottled without any further processing or filtration. Being that the wine is not filtered there may be some sediment on the bottom, this just indicates the genuineness of our product.

Total SO2 less than 15 mg/l

 

 

 

“MOSCA BIANCA” – White wine

Mosca bianca - white wine
GRAPESWhite Muscat, Garganega.

WINE-MAKING
Spontaneous fermentation in steel.

Steeping on the skins for 2 - 3 days. We decide the steeping time on the basis of the kind of grapes and tasting the must during fermentation in the wine cellar.

Aging in concrete and partly in wood.

Bottled without any further processing or filtration. Being that the wine is not filtered there may be some sediment on the bottom, this just indicates the genuineness of our product.

Mosca Bianca is a white wine, but created with the method for making red wine. We therefore recommend not to serve it too cold, yet cool (12-14°C), in order to appreciate its organoleptic qualities.

Total SO2 less than 15 mg/l