Blanc de Noir

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta
Altitude: 350m
Aspect: west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyout
Vine density: 6,000 vines per hectare
Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 36 months on the lees, the wine is disgorged.

SENSORY PROFILE
Appearance: straw yellow
Nose: white blossom, ripe yellow fruit with a clear, yeasty note
Palate: good structure, sapid and elegant
Food pairings: excellent as an aperitif and a good wine to drink throughout a meal
Serving temperature: 5-6 °C

Blanc de Noir

Production zone: estate-owned vineyards occupying approximately three hectares in the municipality of Santa Giuletta
Elevation: 350 m (1150 ft)
Exposure: West
Soil: loamy, silty, chalky
Grape variety: 100% Pinot Noir
Training system: spurred cordon/guyout
Vine density: 6,000 vines per hectare

Vinification: the grapes are hand-picked and placed into 30-kg (67-lb) crates. White vinification is carried out via a soft pressing of the skins, and is followed by fermentation in steel vessels at a controlled temperature. Cuvée tirage happens in the spring following the harvest. Afterwards the bottled wine undergoes a second fermentation, and is disgorged after having spent 36-40 months on lees.

SENSORY PROFILE
Appearance: straw-yellow
Nose: white flowers, ripe yellow fruit, with a yeasty note
Palate: medium-bodied, sapid, and elegant

Food pairings: excellent as an aperitif; and a good wine to drink throughout a meal
Serving temperature: 5-6 °C (approximately 41 F)

Cruasè

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 350m
Aspect: east-west
Soil:  silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 5.500 vines per hectare

Vinification:  the grapes are harvested by hand and placed in crates holding 30kg. Cryomaceration followed by a soft pressing of the skins. Débourbage precedes temperature-controlled fermentation. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 24 months on the lees, the wine is disgorged

SENSORY PROFILE
Appearance: very deep pink with delicate orange hues
Nose: red berries such as strawberry, redcurrant, brambleberry and raspberry, with light notes of rose
Palate: mid-structured, soft and quaffable

Food pairings: excellent as an aperitif to accompany cheese and charcuterie
Serving temperature: 5-6 °C

Cruasé

Production zone: estate-owned vineyards occupying approximately three hectares in the municipalities of Santa Giuletta and Mornico Losana
Elevation: 350m (1150 ft)
Exposure: South-West
Soil:  loamy, silty, chalky
Grape variety: 100% Pinot Noir
Training system: spurred cordon
Vine density: 5,500 vines per hectare

Vinification: the grapes are hand-picked and placed into 30-kg (67-lb) crates; they then undergo cryomaceration, which is followed by a soft pressing of the skins. Static débourbage is followed by fermentation at a controlled temperature. Cuvée tirage happens in the spring following the harvest. Afterwards the bottled wine undergoes a second fermentation, and is disgorged after having spent 24 months on lees.

SENSORY PROFILE
Appearance: very deep pink with delicate orange hues
Nose: red berries (e.g. straberry, currant, blackberry, raspberry), with light notes of rose

Palate: medium-bodied, soft, easy to drink
Food pairings: excellent as an aperitif to accompany cheese and cold cuts
Serving temperature: 5-6 °C (approximately 41 F)

Pemière Cuvèe

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta and two hectares in Mornico Losana
Altitude: 300m
Aspect: east-south/east
Soil:  silty clayey chalky
Grape variety: 80% Pinot Nero 20% Chardonnay
Training system: cordon spur/guyout
Vine density: 5.000 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 34 months on the lees, the wine is disgorged.

SENSORY PROFILE
Appearance: straw yellow
Nose: white blossom, ripe yellow fruit with a clear, yeasty note
Palate: good structure, sapid and elegant
Food pairings: excellent as an aperitif and a good wine with fish dishes
Serving temperature: 5-6 °0

Première Cuvée

Production zone: estate-owned vineyards occupying approximately three hectares in the municipality of Santa Giuletta and two hectares and a half in the municipality of Mornico Losana
Elevation: 350m (1150 ft)
Exposure: East/South-East
Soil: loamy, silty, chalky
Grape variety: 85% Pinot Noir – 15% Chardonnay
Training system: spurred cordon/guyout
Vine density: 5,000 vines per hectare

Vinification: the grapes are hand-picked and placed into 30-kg (67-lb) crates. White vinification is carried out via a soft pressing of the skins, and is followed by fermentation in steel vessels at a controlled temperature. Cuvée tirage happens in the spring following the harvest. Afterwards the bottled wine undergoes a second fermentation, and is disgorged after having spent 34-36 months on lees.

SENSORY PROFILE
Appearance: straw-yellow
Nose: white flowers, ripe yellow fruit, with a yeasty note
Palate: good structure, sapid and elegant
Food pairings: excellent as an aperitif; it goes very well with fish
Serving temperature: 5-6 ° C (approximately 41 F)

Sniper

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta
Altitude: 350m
Aspect: west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyout
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 42 months on the lees, the wine is disgorged

SENSORY PROFILE
Appearance: straw yellow
Nose: white blossom, ripe yellow fruit with a clear, yeasty note
Palate: good structure, sapid and elegant

Food pairings: excellent as an aperitif and a good wine to drink throughout a meal
Serving temperature: 5-6 °C

Sniper

Production zone: estate-owned vineyards occupying approximately three hectares in the municipality of Santa Giuletta
Elevation: 350 m (1150 ft)
Exposure: West
Soil: loamy, silty, chalky
Grape variety: 100% Pinot Noir
Training system: spurred cordon/guyout
Vine density: 6,000 vines per hectare

Vinification: the grapes are hand-picked and placed into 30-kg (67-lb) crates. White vinification is carried out via a soft pressing of the skins, and is followed by fermentation in steel vessels at a controlled temperature. Cuvée tirage happens in the spring following the harvest. Afterwards the bottled wine undergoes a second fermentation, which lasts for over 42 months. Residual sugar is lower than 3 g/l.

SENSORY PROFILE
Appearance: straw-yellow
Nose: white flowers, ripe yellow fruit, with a yeasty note
Palate: medium-bodied, sapid, and elegant

Food pairings: excellent as an aperitif; a good wine to drink throughout a meal
Serving temperature: 5-6 °C (approximately 41 F)

Tenuta degli Isimbardi

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta
Altitude: 350m
Aspect: west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyout
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 42 months on the lees, the wine is disgorged

SENSORY PROFILE
Appearance: straw yellow
Nose: delicate bouquet with light notes of yeast
Palate: dry, fresh, harmonious, persistent and accompanied by a very fine perlage

Food pairings: excellent with cold pasta, fish-based first courses and white meats. It can also be served simply as an aperitif.
Serving temperature: 5-6 °C

Tenuta degli Isimbardi

Production zone: estate-owned vineyards occupying approximately four hectares in the municipalities of Santa Giuletta and Mornico Losana
Elevation: 350 m (1150 ft)
Exposure: East/West
Soil: loamy, silty, chalky
Grape variety: 100% Pinot Noir
Training system: spurred cordon/guyout
Vine density: 6,000 vines per hectare

Vinification: after a first fermentation in steel vessels at a controlled temperature, the wine undergoes a second fermentation for 10 days at a temperature of 17 °C (approximately 63 F) and is then left to age on lees in an autoclave for 6 months. This vinification technique is called ‘the long Charmat method’, and allows the wine to achieve smoothness and fatness.

SENSORY PROFILE
Appearance: straw-yellow
Nose: a delicate bouquet accompanied by a soft yeasty note
Palate: dry, crisp, harmonious, fairly persistent, with an extremely fine perlage

Food pairings: very suitable to accompany pasta salads, fish-based entrées, and white meat. It also makes an excellent aperitif.
Serving temperature: 5-6 °C (approximately 41 F)

Costa di Annibale

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approxi- mately seven hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 250m
Aspect: south
Soil: medium-textured silty chalky with a slight tendency to clay
Grape variety: Croatina 100%
Training system: guyot
Vine density: 4,000 vines per hectare

Vinification: the carefully selected grapes are pressed and made into wine in the traditional way. In the following spring the wine is bottled and refined for three months before the sale. This wine is produced only in certain vintages, those worthy, which are giving warmth and concentration to the grapes

SENSORY PROFILE
Appearance: deep ruby red with strong purple tinges
Nose: intense and penetrating with overtones of plum, cherry and prune
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a serious touch. Long, bitterish finish

Food pairings: we suggest this wine with cold cuts, blue cheeses and aromatized meats
Serving temperature: 18 °C

Costa di Annibale

Production zone: estate-owned vineyards occupying approxi- mately two hectares in the municipality of Santa Giuletta
Elevation: 250 m (820 ft) and higher
Exposure: South
Soil: of medium consistency, silty, chalky, and slightly loamy
Grape variety: 100% Croatina
Training system: guyot
Vine density: 4,000 vines per hectare

Vinification: the grapes are carefully selected, pressed, and made into wine in the traditional way. In the spring following the harvest the wine is bottled and left to age for three months before being sold. This wine is produced only in those worthy years which can give the grapes warmth and concentration.

SENSORY PROFILE
Appearance: ruby red with deep purple reflections
Nose: intense and piercing, with scents of plum and cherry
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a touch of seriousness. A long and slightly bitter aftertaste is noticeable.

Food pairings: perfect with cold cuts, blue cheese, and aromatized meat
Serving temperature: 18 °C (approximately 65 F)

Le fleur

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Mornico Losana
Altitude: 400m
Aspect: south
Soil: silty sandy, on steep, well-ventilated slopes with extreme day/night temperature differences
Grape variety: 100% Riesling Renano
Training system: cordon spur
Vine density: 5,000 vines per hectare

Vinification: part of the grapes undergo cryomaceration to enhance the varietal aromas. After temperature-controlled must decanting, only the clear wine is used and fermented in steel for about 20 days at a low temperature to avoid malolactic fermentation. This is followed by ageing in steel for about three months and then the wine is bottled

SENSORY PROFILE
Appearance: straw-yellow full of deep greenish reflections
Nose: intense floral notes that echo the aromatic properties of the grape
Palate: sapid, elegant wine

Food pairings: a classic fish wine that also goes well with white meat and vegetable-based pasta or rice dishes
Serving temperature: 10 °C

Le Fleur

Production zone: estate-owned vineyards occupying approximately three hectares in the municipality of Mornico Losana
Elevation: 400 m (1313 ft)
Exposure: South
Soil: silty and sandy, located on steep, well-ventilated slopes with harsh day/night temperature differences
Grape variety: 100% Rhine Riesling
Training system: spurred cordon
Vine density: 5,000 vines per hectare

Vinification: the grapes are selected from a particular parcel of the vineyard named “Vigna Martina”, that is the one that is located at the highest elevation (400 m – 1313 ft); this allows us to obtain grapes with a high aromatic potential, musts with an excellent acid-base balance, and wines characterised by sapidity, salinity, and longevity. Only the free-run juice that derives from the pressing of the grapes is used for the production of “Le Fleur”; it ferments at a low temperature (16 °C – 61 F) and contacts with oxygen are kept to a minimum until the wine is bottled; after having been bottled, the wine is then left to age for 12 months.

SENSORY PROFILE
Appearance: straw-yellow with deep greenish reflections
Nose: intense floral notes that show the aromatic properties of the grape
Palate: sapid and elegant

Food pairings: a perfect wine to accompany fish dishes; it also goes well with white meat and vegetable-based pasta or rice dishes
Serving temperature: 10 °C (approximately 50 F)

Vigna delle More

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately seven hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 200m to 350m
Aspect: south-west
Soil: medium-textured silty chalky with a slight tendency to clay
Grape variety: 100% Croatina
Training system: Guyot
Vine density: 4,000 vines per hectare

Vinification: The carefully selected grapes are pressed and made into wine in the traditional way. In the following spring the wine is moved to a pressure tank for the natural second fermentation that will give it its typical liveliness

Sensory profile
Appearance: deep ruby red with strong purple tinges
Nose: intense and penetrating with overtones of plum, cherry and small berries
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a serious touch. Long, bitterish finish

Food pairings: cooked charcuterie, flavourful pasta or rice dishes, well-seasoned meats
Serving temperature: 15 °C

Vigna delle more

Production zone: estate-owned vineyards occupying approximately seven hectares in the municipalities of Santa Giuletta and Mornico Losana
Elevation: between 200 and 350 m (between 655 and 1150 ft)
Exposure: South-West
Soil: silty and chalky, with a medium texture and a slight tendency to loaminess
Grape variety: 100% Croatina
Training system: guyot
Vine density: 4,000 vines per hectare

Vinification: the carefully selected grapes are pressed and made into wine in the traditional way. In the spring following the harvest, the wine undergoes a second fermentation in autoclaves that will eventually give it its typical liveliness.

Sensory profile
Appearance: ruby red with deep purple reflections
Nose: intense and piercing, with scents of plums, cherries, and berries
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a touch of seriousness. A long and slightly bitter aftertaste is noticeable.

Food pairings: a very good match for flavourful pasta or rice dishes, and well-seasoned meats
Serving temperature: 15 °C (approximately 60 F)

Barbera Petillant

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately two hectares in the municipal territory of Mornico Losana
Altitude: 200m to 300m
Aspect: south
Soil: silty chalky
Grape variety: 100% Barbera
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested into small stainless-steel carts then immediately pressed and fermented on-skins. In spring, a second, tank fermentation gives the wine its sparkle

SENSORY PROFILE
Appearance: ruby red with deep purple hues
Nose: very intense and straightforward and emphasised by wineyness and very ripe red fruits; with a delicately spicy scent
Palate: flavourful, dry, with a never-overpowering acidity; the long finish has a bitter-almond aftertaste

Food pairings: boiled meats, pasta or rice with a meat sauce, charcuterie and poultry
Serving temperature: 15 °C

Lively Barbera (Barbera Petillant)

Production zone: estate-owned vineyards occupying approximately two hectares in the municipality of Mornico Losana
Elevation: between 200 and 350 m (between 655 and 1150 ft)
Exposure: South
Soil: silty and chalky
Grape variety: 100% Barbera
Training system: spurred cordon
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested and put into small stainless-steel carts, then immediately pressed and macerated. In the spring following the harvest, the wine undergoes a second fermentation in autoclaves that will eventually make it lively.

SENSORY PROFILE
Appearance: ruby red with deep purple reflections
Nose: very intense and characterised by wineyness, with delicate scents of ripe red fruits and fine spices
Palate: flavourful, dry, slightly acid, and characterised by a bitter-almond aftertaste

Food pairings: boiled meat, pasta or rice with meat sauces, cold cuts, and poultry
Serving temperature: 15 °C (approximately 60 F)

Monplò

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Mornico Losana
Altitude: 250m to 350m
Aspect: south-west
Soil: silty chalky
Grape variety: 80% Barbera – 20% Merlot
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: short pruning, permanent grass cover and crop thinning limit the yield. In the cellar, the length and frequency of maceration and pumping-over are carefully calculated to extract all the colour and the most desirable tannins. After malolactic fermentation in steel, the wine is decanted into one-year-old French oak for a few months of barrel maturation

SENSORY PROFILE
Appearance: dark ruby red
Nose: assertive and intense with notes of cherry jam and plum together with violet and hints of liquorice, cocoa and coffee
Palate: warm and powerful; lengthy and with good tannin texture

Food pairings: grilled, roast or casseroled red meat, mature cheese, game
Serving temperature: 15 °C

Monplò

Production zone: estate-owned vineyards occupying approximately seven hectares in the municipality of Mornico Losana
Elevation: between 250 and 350 m (between 820 and 1150 ft)
Exposure: South-West
Soil: silty and chalky
Grape variety: 90% Barbera – 10% Merlot
Training system: spurred cordon
Vine density: 6,000 vines per hectare

Vinification: the yield is contained via short pruning, crop thinning, and the vineyards being covered in a perennial meadow. The lengths and frequencies of the maceration and pump-over processes are carefully calculated in order for all the colour and the noblest and most desirable of the tannins to be extracted. After malolactic fermentation in steel vessels, the wine is poured into French oak barrels and left to age for a few months.

SENSORY PROFILE
Appearance: dark ruby red
Nose: decisive and intense; displays notes of cherry jam and plums, violas, and hints of liquorice, cocoa, and coffee
Palate: warm and vigorous; lengthy, and a with good tannin texture

Food pairings: grilled, roasted, and casseroled red meat; aged cheese; game
Serving temperature: 15 °C (approximately 60 F)

Costa dei Giganti

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 350m
Aspect: south-west
Soil: calcareous clays, good expositions and relatively elevate altitudes of some vineyards, make Isimbarda particularly suited to the cultivation of this vine
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyot
Vine density: 6,000 vines per hectare

Vinification: the meticulous cultivation operations, including pruning very short, measured “green” interventions and the early thinnings give rise to an excellent grapes which is harvested by hand and subjected to careful selection. After a maceration of 8-10 days, and only when the scents correspond to balanced analytical data, the changeover takes place in stainless steel tanks for malolactic. The following spring it is bottled, and after a 3 month aging, the wine is placed on the market

SENSORY PROFILE
Appearance: ruby red
Nose: it preserves the delicate aromas typical of undergrowth as small fruits, blackcurrant and ripe blackberry
Palate: elegant, full-bodied

Food pairings: perfect match with saltwater fish (yellowtail, sea bass) and semi-seasoned cheeses
Serving temperature: 15 °C

Costa dei Giganti

Production zone: estate-owned vineyards occupying approximately four hectares in the municipalities of Santa Giuletta and Mornico Losana
Elevation: 350 m (1150 ft) and higher
Exposure: South-West
Soil: Isimbarda is the ideal place to grow this kind of vine due to the soil’s loam and calcium content, its good exposure, and its relatively high elevation
Grape variety: 100% Pinot Noir
Training system: spurred cordon
Vine density: 6,000 vines per hectare

Vinification: meticulous vine management operations, including very short pruning, moderate summer pruning and early crop-thinning, produce excellent grapes that are harvested by hand and then carefully sorted. After eight to ten days’ maceration –
and only when the wine’s perfumes are in accord with objective analyses – the wine is poured into kegs for malolactic fermentation. It is bottled in the spring following the harvest and sold after having been left to age for three months.

SENSORY PROFILE
Appearance: ruby red
Nose: displays delicate scents typical of the undergrowth, such as berries (e.g. currants and ripe blackberries)
Palate: elegant, full-bodied

Food pairings: perfect to accompany fish dishes, eggs, white meat, and vegetable pies. It can also make a rich aperitif.
Serving temperature: 15 °C (approximately 60 F)

Le Calle

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territory of Santa Giuletta
Altitude: 250m to 350m
Aspect: east-west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: grape harvest followed by light pressing; only the free-run must will be used for the traditional off-skins vinification. A second, tank fermentation and bottling in the February after the harvest preserves the finest characteristics of this grape

SENSORY PROFILE
Appearance: straw-yellow with fleeting pale-green hues
Nose: delicate and clean; overtones of unripe fruit and the faintest hint of toasted bread
Palate: a pleasant acidity does not prejudice the overall balance; the almonded aftertaste is characteristic of the grape

Food pairings: xcellent to accompany simple fish dishes, eggs, white meat and vegetable flans. May be served as a lively aperitif
Serving temperature: 6-8 °C

Le Calle

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territory of Santa Giuletta
Elevation: between 250 and 300 m (between 300 and 985 ft)
Exposure: East-West
Soil: loamy, silty, chalky
Grape variety: 100% Pinot Noir
Training system: spurred cordon
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested and then undergo soft pressing. Only the free-run juice that derives from the pressing of the grapes is used for the production of this white wine, which undergoes a second fermentation in autoclaves and is bottled in the month of February following the harvest.

SENSORY PROFILE
Appearance: straw-yellow with fleeting greenish reflections
Nose: clear and delicate; it is possible to catch scents of unripe fruits and toasted bread
Palate: slightly acid but overall extremely harmonious, with an almond aftertaste

Food pairings: a perfect wine to accompany fish dishes, eggs, white meat, and vegetable pies. It can also make a good and lively aperitif.
Serving temperature: 6-8 °C (approximately 45 F)

Vigna del Cardinale

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: from 350m
Aspect: south-west
Soil: the marly soil, favourable aspects and relatively high altitude of a number of vineyards make Isimbarda ideally placed for growing this vine
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: meticulous vine management operations, including very short pruning, moderate summer pruning and early crop-thinning, produce excellent grapes that are harvested by hand then carefully sorted. After eight to ten days’ maceration – and only when the wine’s perfumes are in accord with objective analyses – the wine is poured into kegs for malolactic fermentation and then in French oak for about one year

SENSORY PROFILE
Appearance: ruby red softened by attractive purple reflections
Nose: with the delicates scents typical of the underwood such as berries, blackcurrant and ripe blackberry
Palate: elegant, with a good body and lengthy finish

Food pairings: perfect with red meat, game and blue cheese
Serving temperature: 15 °C

Vigna del Cardinale

Production zone: estate-owned vineyards occupying approximately four hectares in the municipalities of Santa Giuletta and Mornico Losana
Elevation: 350 m (1150 ft) and higher
Exposure: South-West
Soil: Isimbarda is the ideal place to grow this kind of vine due to the soil’s loam and calcium content, its good exposure, and its relatively high elevation
Grape variety: 100% Pinot Noir
Training system: spurred
Vine density: 6,000 vines per hectare

Vinification: meticulous vine management operations, including very short pruning, moderate summer pruning and early crop-thinning, produce excellent grapes that are harvested by hand and then carefully sorted. After eight to ten days’ maceration –
and only when the wine’s perfumes are in accord with objective analyses – the wine is poured into kegs for malolactic fermentation and then in French oak barrels for about one year.

SENSORY PROFILE
Appearance: ruby red softened by attractive purple reflections
Nose: displays delicate scents typical of the undergrowth, such as berries (e.g. currants and ripe blackberries)
Palate: elegant, full-bodied, with a long-lasting finish

Food pairings: perfect with red meat, game, and blue cheese
Serving temperature: 15 °C (approximately 60 F)

Vigna Martina

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Mornico Losana
Altitude: 400m
Aspect: south
Soil: silty sandy, on steep, well-ventilated slopes with extreme day/night temperature differences
Grape variety: 100% Riesling Renano
Training system: cordon spur
Vine density: 5,000 vines per hectare

Vinification: part of the grapes undergo cryomaceration to enhance the varietal aromas. After temperature-controlled must decanting, only the clear wine is used and fermented in steel for about 20 days at a low temperature to avoid malolactic fermentation. This is followed by ageing in steel for about three months and then the wine is bottled

Sensory profile
Appearance: straw-yellow full of deep greenish reflections
Nose: intense floral notes that echo the aromatic properties of the grape
Palate: sapid, elegant wine

Food pairings: a classic fish wine that also goes well with white meat and vegetable-based pasta or rice dishes
Serving temperature: 10 °C

Vigna Martina

Production zone: estate-owned vineyards occupying approximately three hectares in the municipality of Mornico Losana
Elevation: 400 m (1313 ft)
Elevation: South
Soil: silty and sandy, located on steep, well-ventilated slopes with harsh day/night temperature differences
Grape variety: 100% Rhine Riesling
Training system: spurred cordon
Vine density: 5,000 vines per hectare

Vinification: part of the grapes undergo cryomaceration in order for their varietal aromas to be enhanced. After a cold settling of the must, only the clear wine is used and undergoes fermentation in steel vessels for about 20 days at a low temperature to avoid malolactic fermentation. It is then left to age in steel vessels for about three months, after which the wine is bottled.

Sensory profile
Appearance: straw-yellow with deep greenish reflections
Nose: intense floral notes that show the aromatic properties of the grape
Palate: sapid and elegant

Food pairings: a perfect wine to accompany fish dishes; it also goes well with white meat and vegetable-based pasta or rice dishes
Serving temperature: 10 °C (approximately 50 F)

Montezavo

WINE DESCRIPTION

Production zone: estate-owned vineyards occupying approxi- mately two hectares in the municipal territory of Mornico Losana
Altitude: 250m
Aspect: south
Soil: clayey with a good amount of silt
Grape variety: 100% Barbera
Training system: cordon spur – Guyot
Vine density: between 6,000 and 4,500 vines per hectare

Vinification: following careful vineyard management involving short pruning and early crop-thinning, the grapes macerate for 15 days in steel vats. The wine is then transferred to new French oak tonneaux for 14 months followed by six months’ bottle ageing

SENSORY PROFILE
Appearance: deep ruby red
Nose: highly complex, from red berries to violet and elegant, spicy notes
Palate: great structure and length

Food pairings: perfect with game and mature hard cheese
Serving temperature: 18 °C

Montezavo

Production zone: estate-owned vineyards occupying approxi- mately two hectares in the municipality of Mornico Losana
Elevation: 250 m (820 ft)
Exposure: South
Soil: loamy with a good amount of silt
Grape variety: 100% Barbera
Training system: spurred cordon
Vine density: between 6,000 and 4,500 vines per hectare

Vinification: following careful vineyard management that involves short pruning and early crop-thinning, the grapes are left to macerate in steel vats for 15 days. The wine is then transferred into new 500-litre French oak barrels (tonneaux) for 14 months before it is bottled. The bottled wine is then left to age for 6 months.

SENSORY PROFILE
Appearance: deep ruby red
Nose: displays extreme complexity that allows the taster to catch scents of berries, violas, and fine spices
Palate: full-bodied and persistent

Food pairings: the perfect match for game and aged cheese
Serving temperature: 18 °C (approximately 65 F)