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
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
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
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