|Bianco dei Monti, Umbria IGT
Fermented in stainless steel tanks with no malolactic induced. Wine is kept on fine lees for three months, then bottled. It shows a deep yellow color a very floral nose and refreshing taste. It pairs well with fish and white meat dishes or cheeses of mild texture, grilled veggies, salads. Trebbiano Toscano, Grechetto, Tocai Friulano, and Malvasia blend.
|Rosso dei Monti, Umbria IGT
Grapes are harvested at the end of September first week of October and then fermented together with long maceration on skins for about 20 days and frequent pump over (remontage). The wine rest for one year in stainless steel and concrete tanks than is bottled and fines for 3 months at least before being released. A bright ruby red color welcomes a cherry and flavors with spicy notes. It pairs well with hard cheeses and red meat, particularly if barbecued. Sangiovese, Sagrantino, Ciliegiolo, Merlot, Montepulciano.
|Rosso di Montefalco, DOC
Ripe cherry and black berries flavors with some spicy notes and round tannins. It pairs well pork meat dishes, and game dishes, rich pastas or risotto with truffles and mushrooms. Sangiovese, Sagrantino, Montepulciano, Merlot.
|Sagrantino di Montefalco DOCG
Sagrantino grapes are handpicked harvested at the end of October. The wine has a long maceration of over a month then stays in tonneaux and barriques for six months (where the malolactic takes place) then for 18 months in Slavonian oak casks. The wine then is bottled and rest fining for 9 months before is being released.
Ruby red with garnet hues the nose has spicy notes with black and blue berries, firm tannins but smooth and dry. It goes well with rich dishes like ragu pasta and game such as quail, braised wild boar meat or roasted lamb, sharp hard cheeses.