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Botti per birra

Wines

Logo vino Occhio al Rosso

RED WINE

Occhio al rosso

GRAPES

Red Tai.

VINIFICATION

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.

BOTTLING

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

Logo vino Occhio al Bianco

WHITE WINE

Occhio al bianco

GRAPES

White Tai, Garganega, Incrocio Manzoni.

VINIFICATION

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.

BOTTLING

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.

TASTING

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

Logo vino Mosca Bianca

WHITE WINE

Mosca bianca

GRAPES

White Muscat, Garganega.

VINIFICATION

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.

BOTTLING

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.

TASTING

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

Logo vino Camaleonte

SPARKLING WINE

Camaleonte

GRAPES

Red Tai, Garganega, Incrocio Manzoni.

VINIFICATION

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.

BOTTLING

Bottled without any further processing or filtration.
Camaleonte has some sediment on the bottom due to the secondary fermentation in bottle.

TASTING

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