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Monte dei Frati

Made with a vinification with maceration in contact with the skins for 72 hours and ageing on the fermentation lees for 6 months in steel. Bottling at the end of May.

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Mortedo

Vinification: fermentation without the skins with soft pressing
Preservation: in inox steel tanks at a controlled temperature.

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Muri Grandi

The area of production is Ortonovo and Castelnuovo Magra, Province of La Spezia at about 0/50 metres above sea level.
Soil: sandy with fractions of clay, medium textured with a tendency to smothness, with pebbles of small and medium size. 
Training system: Guyot
Vine density: 4000 plant per hectare
Average production per plant: 2/2,2 kg
Average production per hectare: 80/85 q
Average age of the vine in prodcution: 12 years old
Period and type of harvest: end of September with manual harvest in cases of 20 kg. 
Fermentation containers: inox steel tanks
Vinification technique:  Careful selection of the grapes, very soft pressing only with the must. Cooling at 10-12 °C with natural decantation. Temperature controlled fermentation at 16-17 °C for 15 days. Rest for 30 or 40 days on fine lees. Ageing in steel untill Februray. 
 Serving temperature 10 °

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Narami

Illuminated by the sun of the sands of Sardinia, opposite to the Gulf of the Asinara, where it still is being cultivated Vermentino foot works, comes to life Narami. Extraordinary balance between freshness and flavor, rich markedly in aromas with of fruit and flowers.

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Obizzo

Obizzo is made from the grapes of Bolgheri vineyards (LI),  situated on the strip of coast of the Tyrrhenian Sea. The vineyards are settled on a sandy and limy soil, that has been created in a contintental, eolic, colluvial environment. 
Production per hectare: an average of 80 quintals of grapes
Productivness of the grapes in wine: about 70%, for a yield of wine of  60 hl per hectare.
Harvest: takes place in September, when the grapes are fully matured. The selected grapes, are taken to the cellar to be vinified. 
Vinification and ageing process: after the pressing, the must that is obtained is settled at a temperature of  10° C and it is left to ferment with selected yeasts at a temperature of 18 – 20° C, once the alcoholic fermentation is complete and the skins are removed, the wine is left to age in lees contact for 5 months in inox steel fermentation vessels. Then comes the bottling process.  
Origino is the name: the name has been used in Tuscany since the XI – XIV century
Obizzo was a blond characters of the Divine Comedy written by Dante Alighieri

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Vertourmer 2.0

Vertourmer 2.0

The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.

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Vertourmer 2.0 - © 2015

Vous pouvez percevoir des indemnités journalières si vous êtes sans emploi et sous réserve de remplir l'une des conditions suivantes :C'est votre activité salariée antérieure qui détermine l'attribution et le calcul de vos indemnités journalières. Le calcul s'effectue sur vos derniers mois travaillés cialis cialis 5mg et non sur votre allocation chômage. De même, si vous avez cessé votre activité, sans bénéficier d'allocations chômage depuis, vos droits seront étudiés sur la base de vos derniers salaires dans la limite d'une année. Si vous avez au moins trois enfants à charge, votre indemnité journalière est majorée à partir du 31e jour d'arrêt.