Oltrepò Pavese

Media Valtellina

Garda Occidentale

Lago d'Iseo

Bassa Valtellina

Italia

Lombardia

I vini della Lombardia | Uglygrapes

Wines of Lombardy | Uglygrapes

Bright straw yellow. Peach, citrus, floral notes. Enveloping, soft, citrus notes, persistent, balanced.

Riserva 33 is produced by making "assemblage assemblage," the base wine before frothing, is in fact composed of 33% each of the saten, milledi and extra brut bases. Up to 40 vineyards located in 8 communes of Franciacorta are used to make up this wine. Chardonnay grapes are vinified using only the free-run must, which ferments in steel and then ages in the bottle for 80 months.

Riserva 33 is produced by making "assemblage assemblage," the base wine before frothing, is in fact composed of 33% each of the saten, milledi and extra brut bases. Up to 40 vineyards located in 8 communes of Franciacorta are used to make up this wine.

<label>Soil:</label>Clayey limestone
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>90-95 q
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Alcoholic fermentation in steel tanks at controlled temperature between 16 and 18 °C. Re-fermentation and aging on the lees in the bottle for 80 months.
<label>Sulfur dioxide:</label>na

Franciacorta Docg

Chardonnay

Ferghettina

Franciacorta

Sede Ferghettina

Golden yellow with amber highlights, fine and numerous perlage. Pastry, yellow fruits, candied citrus, sweet spices. Creamy, fresh, balanced, slightly savory, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>85 q
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Pressing of the whole bunch using the marmonnier press. Fermentation in steel at a temperature of 16-18°C. Maturation of 84 months on the lees in steel and taking of foam according to the Metodo Classico.
<label>Sulfur dioxide:</label>na

Pinot Nero

Vigneti località Erbusco

Dark ruby red. Fruit, spice. Decisive, fresh, savory, bitterish.

Barbacarlo is made using ancient methods from grapes grown in the cru of the same name. The vineyards are very old and some are over 100 years old; they stand on steeply sloping tuffaceous soils and are cultivated naturally without using synthetic products, making the wine different from year to year.  

<label>Soil:</label>Tuff and gravel
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>4 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>24 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak barrels without temperature control and maceration for 7-9 days. Maturation on fine lees for 7-8 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Provincia di Pavia Rosso Igt

Uva Rara

Croatina

Ughetta

Lino Maga

Vigne Lino Maga

Broni

Deep and bright red. Alpine herbs, berries, spicy and roasted notes. Fresh, elegant, soft tannins, savory, persistent.

Ar.Pe.Pe's Valtellina Superiore Inferno Fiamme Antiche is a red wine made with only Nebbiolo (Chiavennasca) grapes from 50-year-old vines. The vineyards grow on steep sunny slopes in the municipality of Poggiridenti, 450 meters above sea level, on flaky granite soils. The name "Fiamme Antiche" refers to the granite rock that, when exposed to the sun, gives off heat that is released into the air almost like flames, allowing the grapes to ripen perfectly. Ar.Pe.Pe. Winery takes care of the production process, beginning with a hand harvest of the best grapes in October. Prolonged aging culminates in a bottle of Valtellina Superiore DOCG, characterized by a ruby red color that over time can show an orange hue, like flames.

<label>Soil:</label>nd
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>end of October
<label>Vinification and aging:</label>Fermentation in wood with 104-day maceration. Aged 12 months in barrel, then 6 months in bottle.
<label>Total sulfur:</label>nd

Valtellina Superiore Docg

Nebbiolo

Ar.Pe.Pe.

Vigneti Inferno

Grumello e Inferno

Ruby red with coral pink highlights. Flowers, red fruits, hints of licorice and berries. Fresh, savory, intense tannins.

Ar.Pe.Pe.'s Rocca de Piro wine, made from grapes grown in its two estate vineyards in the Grumello area, takes its inspiration and name from Castel Grumello, a majestic 14th-century fortress once owned by the De Piro family. This imposing structure consists of two separate buildings, originally joined by a wall, overlooking the high ground dedicated to the cultivation of Nebbiolo delle Alpi grapes. Grumello Rocca de Piro thus becomes an authentic expression of the deep bond that binds the Ar.Pe.Pe. winery to the impervious and evocative territory of Valtellina. Here, rows of the Chiavennasca vine, an indigenous ecotype of Nebbiolo, rise proudly from the verdant terraces, sculpted with hard work and dedication over time by heroic local winemakers. This wine embodies the history and deep-rooted commitment to the land, offering a sensory experience that reflects the majesty of the rocks, the industriousness of the vineyards and the authenticity of Valtellina's winemaking tradition.

Explore the historic essence of Ar.Pe.Pe.'s Rocca de Piro and the deep connection to Valtellina. Rows of Chiavennasca stand proudly on the chiseled terraces of the ancient Castel Grumello. A sensory journey through the majesty of the rocks and wine passion rooted in time.

<label>Soil:</label>nd
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>second half of October
<label>Vinification and aging:</label>Fermentation in wooden vats with 15-day maceration. Aging in oak and chestnut barrels for 15 months, then 10 months in bottle.
<label>Total sulfur:</label>nd

Vigneto Rocca de Piro

Sassella

Deep, clear ruby red with garnet highlights. Orange, cherries in spirit, dried red fruits, balsamic notes, medicinal herbs, spices, graphite, tobacco, hints of rhubarb and eucalyptus. Soft, warm, savory, slightly fresh, tannic.



<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Last decade of October
<label>Vinification and ageing:</label>Maceration in wooden vats for 97 days. Aging partly in wooden vats and in 50 hl barrels for 34 months, then 6 months in cement and another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Valtellina Superiore Riserva Docg

Vigneti Sassella

Bright garnet red and transparent. Red fruits, dried flowers, herbs, balsamic notes, citrus peel. Firm, fresh, slightly savory and tannic, lingering.

<label>Soil:</label>Sandy, loose
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Maceration in wood for 102 days. Aging for 34 months in vats and large wooden barrels. Then 6 months in steel and another 6 months in bottle.
<label>Sulfur dioxide:</label>na

Vigna Buon Consiglio

Bright golden yellow. Mineral, fruit, citrus, dried fruit, honey. Rich, soft, harmonious.

Cuvèe Annamaria Clementi is the result of meticulous selection of clusters from the winery's various crus and is produced only in the best vintages. The clusters undergo a washing and whirlpool treatment followed by meticulous vinification and bottle aging that lasts more than 7 years.

<label>Soil:</label>na
<label>Average vineyard age:</label>Between 27 and 33 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>77 q, 30 hl
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Careful selection of clusters. Fermentation of the flower must only in small oak barrels. Aging in the same containers on fine lees for 6 months with malolactic fermentation taking place. Re-fermentation in the bottle according to the classic method and subsequent aging on the lees for 8 years.
<label>Sulfur dioxide:</label>59 mg/l

Franciacorta Riserva Docg

Pinot Bianco

Ca' del Bosco

Sede Ca' del Bosco

Bright garnet red. Dried flowers, balsamic and tobacco notes. Full-bodied, intense, fresh, tannic.

The Valtellina Superiore Riserva Docg Grumello "Sant'Antonio" from the Ar.Pe.Pe winery is a full-bodied red wine made from Nebbiolo grapes grown at about 450 meters above sea level in south-facing plots. Fermentation takes place in contact with the skins for 45 days in large wooden barrels, followed by aging in chestnut barrels for 60 months and subsequent bottle aging for 36 months. It is an elegant and refined wine, fresh and intense.

The Valtellina Superiore Riserva Docg Grumello "Sant'Antonio" from the Ar.Pe.Pe winery is a full-bodied red wine made from Nebbiolo grapes grown at about 450 meters above sea level.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in wooden vats with maceration in contact with the skins for 45 days, Aging in large chestnut barrels for 60 months, then 36 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Sant'Antonio

Ruby red. Red fruits, citrus, spices, cocoa, bitter notes, incense, sandalwood. Dense, full, rich, fresh.

The Moscato di Scanzo appellation includes the small area in the commune of Scanzorosciate, from which it takes its name. The vineyards stand on hillsides that have slopes between 50 percent and 100 percent on shallow, rocky soils. Vines have been cultivated in this area since Atestine times and continued with the Greeks, Celts and finally the Romans who founded the town of Scanzo. It was a family of centurions Scantii who gave the town its name.

The Moscato di Scanzo appellation includes the small area in the commune of Scanzorosciate, from which it takes its name. The vineyards stand on hillsides that have slopes between 50 percent and 100 percent on shallow, rocky soils.

<label>Soil:</label>Alluvial, limestone
<label>Average vineyard age:</label>Between 30 and 50 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pergola bergamasca
<label>Vine density:</label>3000 strains per hectare
<label>Average production per ha:</label>50 q- 25 hl
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Drying on racks for 2 months. Fermentation with maceration in steel for 18 days. Aging in steel for 24 months.
<label>Sulfur dioxide:</label>na

Moscato di Scanzo Docg

Moscato di Scanzo

Biava

Vigneti Biava

Scanzorosciate

Intense ruby red. Red fruit, flowers, spices. Soft, enveloping, sugary notes, fresh, tannic, structured.

Loghetto is made with Croatina grapes from vineyards more than 80 years old. The yield from these vineyards is very low, but this allows for great intensity and concentration of aromas. After harvesting, the grapes are left in boxes for light drying before vinification.

Loghetto is made with Croatina grapes from vineyards more than 80 years old. The yield from these vineyards is very low, but this allows for great intensity and concentration of aromas.

<label>Soil:</label>na
<label>Average vineyard age:</label>80 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Light drying in crates. Fermentation and maceration in steel. Aging in cement for 9 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Barbera

Fratelli Agnes

Vigneti Fratelli Agnes

Rovescala

Bright straw yellow. Fruit, flowers, toasted almond. Balanced, consistent, soft, fresh, savory, lingering.

"Vigne di Catullo" is made from Turbiana grapes only. The vineyards stand on clay soils on the southern shore of Lake Garda with excellent sun exposure and limited terrmic excursions.

"Vigne di Catullo" is made from Turbiana grapes only. The vineyards stand on clay soils on the south shore of Lake Garda with excellent sun exposure and limited terrmic excursions.

<label>Soil:</label>Strong calcareous clay, rich in mineral salts
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60-70 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel barrels. Aged in steel for 24 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Lugana Riserva Doc

Turbiana

Tenuta Roveglia

Vigneti Tenuta Roveglia

San Martino della Battaglia

Intense ruby red. Spices, fruit jam, dried flowers, licorice, mineral notes. Structured, firm.

Valtellina Superiore Inferno DOCG from the Aldo Rainoldi winery is made from the pure grapes of one of the noblest red grape varieties in the entire Italian territory, Nebbiolo. Because of the conformation and location of the land on which the vineyards stand, machinery and mechanical work are almost unusable. The carefully harvested grapes ferment slowly, macerating in temperature-controlled steel tanks, with periodic pumping over and punching down. Following aging, the result is a structured and assertive red wine.

Valtellina Superiore Inferno DOCG from the Aldo Rainoldi winery is made from the pure grapes of one of the noblest red grape varieties in all of Italy, Nebbiolo.  The carefully harvested grapes ferment slowly, macerating in temperature-controlled steel tanks, with periodic pumping over and punching down. Following aging, the result is a structured and assertive red wine.

<label>Soil:</label>Sandy, silty
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation with maceration in steel tanks with cycles of pumping over and punching down at controlled temperature. Aging in Slavonian oak barrels for 20 months, in steel for 2 months, then in bottle for 9 months.
<label>Sulfur dioxide:</label>na

Aldo Rainoldi

Intense ruby red. Toasted notes, spice, tobacco, leather, licorice, fruit jam, fruit under spirits. Enveloping, structured, tannic, sweet, savory.

Valtellina Superiore Docg "Grumello" from the Aldo Rainoldi winery is made from Nebbiolo grapes, which come from the "Dossi Salati," the Grumello vineyards with the highest altitudes. The fermentation of Grumello Riserva is started with maceration at a controlled temperature, aging takes place in new oak barriques for a period of 18 months followed by a 2-month stop in stainless steel before bottling. The final aging takes place in the bottle and is done in dark, cool cellars. The result is an enveloping and structured red wine with an intense ruby red color.

Valtellina Superiore Docg "Grumello" from the Aldo Rainoldi winery is made from Nebbiolo grapes, which come from the "Dossi Salati," the Grumello vineyards with the highest altitudes. Following long maceration, aging in barrique, steel and bottle, the result is an enveloping and structured red wine with a deep ruby red color.

<label>Soil:</label>Sandy, silty
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel with long maceration at controlled temperature. Aged for 18 months in Slavonian oak barrels, in steel for 2 months, then 7 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneti località Dossi Salati

Bright ruby red. Peat, red fruits under spirit, spices, flowers, citrus notes. Fresh, intense, balanced, structured.

Fay winery's Cà Moréi Valtellina Superiore Docg Valgella was born in the Cà Morei vineyard, located at 550 meters above sea level, where temperature swings between day and night ensure balanced ripening of the grapes, which following harvest are fermented on the skins for 7 days, followed by 12 months of aging in barrels and 15 months in the bottle.
Thus is born a red wine of great character and personality.

<label>Soil:</label>Sandy, silty with acid ph
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>Second half of October
<label>Vinification and ageing:</label>Alcoholic fermentation in steel tanks with maceration for 7 days. Aged for 12 months in 30 hl barrels and small 500-liter oak casks, then 15 months in bottle.
<label>Sulfur dioxide:</label>na

Vigna Ca' Morei

Valgella

Deep ruby red. Fruit, spice. Dry, juicy, structured, tannic.

Lino Maga's Montebuono Provincia di Pavia Rosso Igt is a blend made from Croatina, Uva rara and Vespolina grapes from vineyards 25 years old and up, tufaceous soils rich in sand that guarantee a good propensity for longevity. A wine reminiscent of the past, evolving sensations in the minutes from red fruit to spice, the palate is juicy and weighted with silky soft tannins.

Lino Maga's Montebuono Provincia di Pavia Rosso Igt is a blend made from Croatina, Uva rara and Vespolina grapes. A wine reminiscent of the past, evolving sensations in the minutes from red fruit to spice, the palate is juicy and weighted with silky soft tannins.

<label>Soil:</label>Tufaceous, gravelly, partially sandy
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>24 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in oak barrels and 7-9 days maceration. Aged in large barrels for eight months, then three months in bottle
<label>Sulfur dioxide:</label>na

Vespolina

Ruby red. Medicinal herbs, mint, ripe red fruit, spices, balsamic notes. Deep, fresh, dry.

The 'Nuova Regina' Valtellina Superiore Riserva Docg Sassella from the Ar.Pe.Pe winery is a red wine named after the cru from which the Nebbiolo grapes that make it come. The grapes are fermented in cement, followed by aging in oak and chestnut barrels for four years. It is a regal wine, rich in olfactory nuances.

Ar.Pe.Pe winery's 'Nuova Regina' Valtellina Superiore Riserva Docg Sassella is a red wine named after the cru from which the Nebbiolo grapes that make it up come.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in concrete. Aged in oak and chestnut barrels for 48 months.
<label>Sulfur dioxide:</label>na

Vigneto Nuova Regina

Intense ruby red. Dried flowers, red fruit jam, spices. Fresh, tannic, structured.

Gaggiarone is the estate's cru and takes its name from the vineyard that stands on a steeply sloping hillside facing southwest. The clay soils rise at an altitude between 250 and 300 meters. The vineyard is more than 40 years old and is cultivated without any kind of human intervention, without fertilization and with spontaneous grassing, respecting harvesting and processing times that are done manually.

Gaggiarone is the estate's cru and takes its name from the vineyard that stands on a steeply sloping hillside facing southwest. The clay soils rise at an altitude of 250 to 300 meters.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel with 3-day maceration. Aged in cement for 12 months, then an additional 12 months in bottle.
<label>Sulfur dioxide:</label>na

Bonarda dell'Oltrepò Pavese Doc

Annibale Alziati

Vigneto Gaggiarone

Bright straw yellow. Floral, fruit, citrus, balsamic notes, herbs. Soft, balanced, enveloping, savory, persistent.

CruPerdu, which means lost vineyard, owes its name to some vines that were rediscovered in 1986 in a portion of the winery grounds that had been encroached upon by forest. It is a wine made from Chardonnay grapes combined with a smaller percentage of Pinot Noir from the same vintage; vinification takes place in steel and in the bottle where the wine ages for 6 years.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-August
<label>Vinification and ageing:</label>Fermentation in steel. Re-fermentation in the bottle according to the classic method and aging on the lees for 6 years.
<label>Sulfur dioxide:</label>na

Castello Bonomi

Vigneti Castello Bonomi

Intense ruby red with garnet hues. Wild berries, hints of flowers and wood. Sleek, fresh, delicate tannin.

Ar.Pe.Pe's Stella Retica wine offers a sensory experience that reflects the determination and passion of its producers. The inspiration behind this wine was so intense that a climber dedicated a route to its name, channeling the energy of the surrounding nature and the majestic Sassella of the Rhaetian Alps. The quest for perfection is also evident in the long maceration of the wine, a process that gives young wines an extraordinary capacity for evolution. The proper ripening of the grapes is an art emphasized by sensitivity and attention to detail. Arpepe, aware of the infinite variables that influence the final result, approaches the management of these components with respect and mastery, passionately defining it as their "job." This meticulous care, combined with favorable atmospheric conditions, helps create high-quality grapes that are the beating heart of Stella Retica wine.

Discover Arpepe's artistry and passion in Stella Retica wine, a sensory experience that inspired a route in the Rhaetian Alps. Long maceration and meticulous care create an enological masterpiece.

<label>Soil:</label>Flaked granitic rock
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of plant</label>ing:nd
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>Mid-October
Vinification<label>and aging:</label>Vinification in vats made of chestnut, oak and acacia wood. Maceration of 6 days in wooden vats. Aging for 2 years in vats and 50 hl barrels, concrete tanks and bottle.
<label>Total sulfur:</label>nd

Garnet red with orange hues. Jammy red fruits, spices, pumpkin, medicinal herbs, hints of dried mushrooms. Intense, full-bodied, fresh, tannic, persistent.

The 5 Stelle is made using the sforzatura method; the clusters are left on the vine to dry, and additional drying takes place after the harvest. The grapes are then vinified in steel with prolonged maceration before aging in French barriques. The Nino Negri winery was the first to produce sfursat with natural grape drying.

The 5 Stelle is made using the sforzatura method; the clusters are left on the vine to dry, and additional drying takes place after the harvest. The grapes are then vinified in steel with extended maceration before aging in French barriques.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Vendemmia tardiva
<label>Vinification and ageing:</label>Withering on the vines for 90 days. Fermentation in steel with prolonged maceration. Aging in French Allier barrels for 16 months.
<label>Sulfur dioxide:</label>na

Sfursat di Valtellina Docg

Nino Negri

Sede Nino Negri

Bright ruby red. Red fruits, eucalyptus, spices, smoky notes. Warm, soft, savory, tannic, licorice notes.

Arzane is the Groppello cru, made from different genotypes of the native grape variety, selected and grown in the Arzane vineyard in Picedo. It is aged in steel, barrique and large barrels for about two years. It is a wine rich in natural antioxidants, a ruby color with purple highlights and intense aroma.


Arzane is the Groppello cru, made from different genotypes of the native grape variety, selected and grown in the Arzane vineyard in Picedo. It is aged in steel, barrique and large barrels for about two years.

<label>Soil:</label>Limestone of moraine origin with low organic matter content
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel. Aged in barriques and large barrels for 8 months , in steel for another 8 months, finally in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Riviera del Garda Bresciano Classico Doc

Groppello Gentile 

Groppello di Mocasina

Pasini San Giovanni

Valtenesi

Vigneto Arzane

Bright ruby red. Dried flowers, spices, pickled olives, balsamic notes. Balanced, tannic, savory, fresh, firm.

Maroggia Valtellina Superiore from the Assoviuno winery is a red wine made from Nebbiolo grapes and small percentages of Merlina and Rossola grown on the slopes of the Maroggia subzone. The completely manual harvest, temperature-controlled fermentation and subsequent barrel aging give a structured and balanced red wine with great drinkability, accompanied by a broad and inviting bouquet.

<label>Soil:</label>Loose-textured sandy loam
<label>Average vineyard age:</label>Between 6 and 70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Archetto valtellinese and Guyot
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>45 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration for 10-12 days. Aging in oak barrels for 24 months.
<label>Sulfur dioxide:</label>na

Merlina

Rossola Nera

Assoviuno

Vigneti Maroggia

Maroggia

Bright straw yellow. Flowers, fruit, honey, brioche bread, licorice, tobacco, herbs, mineral. Soft, balanced, fresh, savory, complex, persistent.

Noir is a sparkling wine made with only Pinot Noir grapes from three different vineyards. The vineyards surrounded by woods stand on the Belvedere estate at an altitude of 466 meters in the hills of Iseo, near the lake of the same name. The soil is morainic, formed by successive cycles of glaciation, and has a southern exposure sheltered from northerly winds. Vinification of the grapes from the three vineyards takes place separately, and then they are combined before aging, which lasts 8 years.

Noir is a sparkling wine made with only Pinot Noir grapes from three different vineyards. The vineyards surrounded by forests stand on the Belvedere estate at an altitude of 466 meters in the hills of Iseo, near the lake of the same name.

<label>Soil:</label>Morenico
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>62 q, 31 hl
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in small oak barrels and aging on the lees in the same barrels for 5 months. Re-fermentation and bottle aging for more than 8 years on the lees.
<label>Sulfur dioxide:</label>51 mg/l

Bright garnet red. Red fruit, berry jam. flowers, spicy notes, cocoa, coffee. Balanced, tannic, persistent.

Valtellina Superiore Riserva Docg Sassella from Aldo Rainoldi, is' a robust and austere red wine and is made only in the best vintages, after a rigorous selection of grapes. The vineyards stand in Valtellina, on terraces located between 270 and 600 meters above sea level, consisting of vines over 30 years old. Aldo Rainoldi's Valtellina Superiore Riserva Docg Sassella ages in oak barrels for nearly two years, then stabilizes for another 12 months in the bottle.

Valtellina Superiore Riserva Docg Sassella from Aldo Rainoldi, is' a robust and austere red wine and is made only in the best vintages, after a rigorous selection of grapes. It ages in oak barrels for nearly two years, then stabilizes for another twelve months in the bottle. Bright garnet red. Red fruit, berry jam. flowers, spicy notes, cocoa, coffee. Balanced, tannic, persistent.

<label>Soil:</label>Rich in ferrous rock
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in 25 and 56 hl oak barrels for 24 months, in cement vats for 2 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Garnet red with orange highlights. Red fruits, fruit under spirits, flowers, tropical fruits, cinnamon, quinotto. Taut, firm, savory, mineral.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>Early November
<label>Vinification and ageing:</label>Maceration for 86 days in wooden vats. Aging for 34 months partly in vats and partly in 50 hl barrels, then 6 months in steel and 6 months in bottle.
<label>Sulfur dioxide:</label>na

Bright garnet red. Leather, spice, notes of fruit in spirit, dried flowers, cinchona, tobacco. Rich, persistent, tannic.

Fruttato Ca' Rizzieri is the result of viticulture considered heroic; the vineyards stand on steeply sloping terraced slopes that make cultivation very difficult. The wine takes its name from the fruit orchard that rises 500 meters above sea level, where the late-harvested grapes are left to dry for 90 days on trellises, thanks in part to the dry, breezy climate.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Vendemmia tardiva
<label>Vinification and ageing:</label>Natural withering for 90 days. Fermentation in steel. Aging in new French oak "Allier" barrels for 15 months, then in bottle for at least 12 months.
<label>Sulfur dioxide:</label>na

Sede Rainoldi

Intense ruby red. Red fruit, flowers, spices, eucalyptus, rhubarb, tobacco. Firm, structured, tannic.

"Vigna Montarzolo" is produced using traditional techniques for both grape growing and winemaking, the harvest is done manually and no wine stabilization techniques are used. The vineyards stand on sandstone soils, the same stone used for the construction of the church of San Michele di Pavia.

"Vigna Montarzolo" is produced using traditional techniques for both grape cultivation and winemaking, the harvest is done manually and no wine stabilization techniques are used.

<label>Soil:</label>Arenaria
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in barrique for 24 months, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

Buttafuoco dell'Oltrepò Pavese Storico Doc

Davide Calvi

Vigna Montarzolo

Coral rose. Red fruits, rosolio, cedar wood, citrus, black bread, spices, minerals. Fresh, creamy, fruity, mineral, savory.

"Annamaria Clementi Rosé Franciacorta Rosé Riserva Docg" is produced by the Ca' del Bosco winery from pure Pinot Noir grapes. The grapes come from only 3 historic vineyards of about 30 years of age located in Erbusco. Harvested by hand, the grapes undergo a short maceration at a controlled temperature followed by an 8-month fermentation in aged oak barrels. The wine ages on yeasts for 8 years inside oak barrels. This rosé sparkling wine, dedicated to the winery's founder, has rare balance and finesse and a lively savory and mineral freshness.

"Annamaria Clementi Rosé Franciacorta Rosé Riserva Docg" is produced by the Ca' del Bosco winery from pure Pinot Noir grapes. This rosé sparkling wine, dedicated to the winery's founder, has rare balance and finesse and a lively savory and mineral freshness.

<label>Soil:</label>na
<label>Average vineyard age:</label>33 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>34 hl
<label>Harvest time:</label>Late August
<label>Vinification and ageing:</label>Brief maceration on the skins at a temperature of 14°C with subsequent 8-month fermentation in small oak barrels aged at least 3 years. Racking by gravity into oak barrels where the wine ages on the lees for 8 years. Dégorgement is done in the absence of oxygen.
<label>Sulfur dioxide:</label>39 mg/l

Franciacorta Rosé Riserva Docg

Intense, clear garnet red. Dried flowers, red fruits, raspberry jelly, hints of spice, tobacco, coffee beans, hints of wax. Intensely savory, fresh, slightly tannic.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Vigneti località Ere

Ruby red with garnet highlights. Macerated red fruit, spices, toasted almond, herbs. Tannic, firm, lingering, smoky notes.

Cavariola is named after the vineyard from which it derives. On the terraces arranged amphitheatrically with slopes of 35% there also stand some vines over 70 years old. The soils have excellent exposure and allow the grapes to ripen optimally and produce a long-lived wine.

<label>Soil:</label>na
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Alcoholic fermentation in tonneau with maceration for about 25 days. Aged for 22 months in French oak barrels, 8 months in cement and at least 8 months in bottle.
<label>Sulfur dioxide:</label>40 mg/l

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