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Wines

RED WINE

Occhio al rosso

GRAPES

Tai rosso. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously In steel with the yeast of the grapes themselves. There are no enological additives. Spontaneous fermentation in steel. Steeping on the skins for 7 days. Aging in concrete and partly in oak wood. Barrel from 550 to 700 liters.
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 5 mg/l

WHITE WINE

Occhio al bianco

GRAPES

Tai bianco, Garganega, Incrocio Manzoni. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously in acacia vat with the yeast of the grapes themselves. There are no enological additives. Steeping on the skins for 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 acacia vat.
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 5 mg/l

WHITE WINE

Mosca bianca

GRAPES

Moscato bianco, Garganega. Soil of vulcanic origin.

VINIFICATION

The fermentation occurs spontaneously In steel 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.
Steeping on the skins for 2 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.
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

SPARKLING WINE

Camaleonte

GRAPES

Tai rosso, Garganega, Pinot nero. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously In steel with the yeast of the grapes themselves. There are no enological additives of any kind in our wines. Direct pressing of Red Tai grape, brief steeping on the skins for Garganega .
Aging in concrete. Secondary fermentation in bottle in February of the following year, with fresh must. 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 5 mg/l

RED WINE

Doppio gioco

GRAPES

Tai rosso, Turchetta, Cabernet Sauvignon. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously in steel with the yeast of the grapes themselves. Steeping on the skins for 8 days. Part with stalks. Aging in oak wood, 700 liter barrel. There are no enological additives of any kind in our wines.
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 5 mg/l

RED WINE

Lesa maestà

GRAPES

Tai rosso and Pinot nero. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously in steel with the yeast of the grapes themselves. Steeping on the skins for 8 days. Aging in oak wood. Barrel from 225 to 700 liters. There are no enological additives of any kind in our wines.
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 5 mg/l

WHITE WINE

Prato alto

GRAPES

Garganega, Tai bianco, Incrocio Manzoni.. Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously in acacia vat with the yeast of the grapes themselves.
There are no enological additives. Steeping on the skins for 4 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 acacia vat.
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 5 mg/l

ROSE WINE

Rosavìa

GRAPES

Corbinnona (ancient local red grape). Cultivated on calcareous soil: sand, clay and silt.

VINIFICATION

The fermentation occurs spontaneously in oak wood with the yeast of the grapes themselves. There are no enological additives. Steeping on the skins for 4 hours (rosè). Aging in demijohn.
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 5 mg/l