Red Wines

Today, Cerasuolo di Vittoria is the only DOCG in Sicily. A wine of remarkable personality obtained from the red vinification of the Frappato and Nero d’Avola grapes.

Bright ruby ​​red color. Vinous bouquet reminiscent of flowers and ripe fruit. Classic Piedmontese wine for the whole meal, it goes very well with appetizers and cheeses. It is advisable to drink it at a temperature of 16 ° C, between the first and third year of the harvest.

Deep garnet red with matted tendencies during prolonged refinement. Blurred blueberry, jam and sour. In the mouth, acidity, however, does not dominate in this barbera.

A Chianti Classico in the strict sense, obtained mainly from Sangiovese grapes grown on sandy and clayey soils and aged in large oak barrels. It has a ruby ​​color and the nose is slightly wild. On the palate, however, it expresses great elegance and is easy to combine with classic meat and cheese-based foods.

Not too intense ruby ​​red color, a clear scent of ripe fruit reminiscent of cherries and very ripe cherry.

Wine of a deep red color with violet reflections. Intense, grassy fragrance, typical of the varietal, with notes that recall the wild blackberry, berries and plums; during the maturation process the aromatic notes are developed due to the aging in barrels. A rich taste, slightly tannic and pleasantly bitter.

Deep garnet red with bricked tendencies in the process of prolonged aging. Blueberry, jam and sourness on the nose. In the mouth, however, acidity does not dominate and is balanced and pleasantly fresh.

55% Barbera and 45% Freisa. Grapes from two adjacent vineyards with a laminated fossil Sant’Agata marl soil, made looser by alluvial debris and stones. This wine combines the charisma of both varieties: the nose is sophisticated like Barbera and wild like Freisa, intricate and explicit.

Mentioned by the sources for the first time in the seventeenth century, Lagrein is one of the oldest vines in South Tyrol. Its ripe and full berries give the wine its characteristic intense red.

Dolcetto, Barbera and Nebbiolo (in% variable depending on the vintage) Barbera and Nebbiolo are vinified together, Dolcetto apart (different maceration times). Aging for 6 months in steel tanks. 2,500 bottles produced approx

The history of Pelaverga is linked to that of the Burlotto Company from the beginning. Very particular wine with characteristic fruity scents of strawberry, floral and ample and intense spicy notes.

VARIETY: 70% Sangiovese, 10% Sagrantino, 20% Cabernet Sauvignon SOIL: the land, located in the municipality of Bevagna, on which the vineyards stand has various morphological and composite characteristics of calcareous and clayey origin; they are located at an altitude of more than 380 m a.s.l., with a South-West exposure. AGE OF VINEYARDS: 20/25 years VINIFICATION: selection of the grapes,...