100% Pecorino
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
calcareous – medium – mix
guyot.
No more than 100Q.
4000.
end of August.
delicate sparkling wine, obtained from the refermentation of the wine in small stainless steel autoclaves at a low temperature for about 60 days.
12,00% vol.
Organoleptic properties: Fruity scents with persistent perlage. Fresh and fragrant taste. Excellent in minerality and in its acid structure. Perfect for apetizers.
100% Montepulciano d’Abruzzo D.O.C.
Colle Sale countryside of Silvi (TE).
350 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 90 Q.
4000.
first ten days in October.
steeping in steel vats for 15 – 20 days.
18 months in tonneau.
14,00% vol.
Organoleptic properties: deep red colour, woodland fragrance a pleasant warm taste, high structure and complexity.
100% Montepulciano d’Abruzzo D.O.C.
Vineyards are located in the Silvi countrysideclose to Adriatic Sea and Colle Sale Hill notvery far from Gran Sasso mountain.
150 – 350 m above sea level.
medium dough, sandy – clayey.
buttressed Cordon espalier.
No more than 100-120 Q.
4200.
last ten days of September, beginning of October.
fermentation by steeping in grape-skins for 15 days.
2015
13,00% vol.
Organoleptic properties: Red wine with violet nuances, fruity with flavors of wild cherry jams. Filling the mouth with a well balanced and surprising length can be suggested for meats, soups and cheese.
100% Montepulciano d’Abruzzo D.O.C.G.
Piomba, Silvi (Te).
350 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 90 Q.
4000.
first ten days in October.
steeping in steel vats for 20-25 days.
in barriques.
14,00% vol.
Organoleptic properties: Deep ruby - red with purple. highlights and strong spicy smell of mature red fruit, strong complex structure confers a warm, full taste. Perfect with red meats, game, cheese, strong sauces and for "contemplation".
100% Montepulciano d’Abruzzo D.O.C.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 100Q.
4000.
first weeks of September.
fermentation by steeping in grape-skins for 15 days.
cold process techniques.
14,00% vol.
Organoleptic properties: Ruby-red colour with purple highlights and fruity scent with tones of plum and morel cherries, matures a few months after vintage, with a soft, lingering taste. Perfect with appetizers, entrées, meat and cheese.
100% Montepulciano d’Abruzzo D.O.C.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 100Q.
4000.
last ten days of September, beginning of October.
cold steeping.
cold process techniques.
13,00% vol.
Organoleptic properties: Ruby-red colour with purple highlights and bouquet with tones of strawberry, cherry, fresh to the palate slightly acid after taste. Perfect with light soups, appetizers, fish, soups and white meat.
100% Pecorino D.O.C.
C.da Piomba, Colle Sale.
150 – 350 m above sea level.
calcareous – medium – mix
guyot.
No more than 100Q.
4000.
first weeks of September.
white wine technique.
cold process techniques.
13,5% vol.
Organoleptic properties: Floral mixture of broom and white flowers; fresh to the palate but strongly structured with complex aromas. Perfect with raw sea food, fish dishes and light sauces.
100% Passerina D.O.C.
Piomba, Silvi (Te).
100 – 150 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 100Q.
4000.
second week of September.
white wine technique.
cold process techniques.
12,5% vol.
Organoleptic properties: Straw - yellow colour, fresh and fruity bouquet, surprising smell persistance, dry flavour with lightly sour note in youth, smooth, fruity and persistent fragrance. Perfect with fish dishes, sea fruits, light soups and like aperitif.
100% Trebbiano d’Abruzzo D.O.C
Piomba, Silvi (Te).
100 – 150 m above sea level.
medium dough, sandy – clayey.
guyot.
No more than 100Q.
4000.
second week of September.
white wine technique.
cold process techniques.
13,00% vol.
Organoleptic properties: It has a light-straw colour, fresh fruity smell, dry, harmonic and pleasantly delicate taste. Perfect with fish dishes such as sea ood salads and light soups. Makes a good aperitif.