“PIETREROSE”

Rosso IGT Terre Lariane (Red wine)

VARIETIES
Late harvest (surmaturo) Merlot grapes and Marzemino. % varies depending on the vintage.

YIELD/VINE
1,8 kg

ALCOHOL CONTENT
Between 13 and 14% Vol depending on the vintage.

SERVE AT
17/19 °C

HARVEST
The grapes are handpicked and placed in small baskets from mid-September to early October.

WINEMAKING PROCESS
On some varieties, when the vintage allows it, grapes are given a 24 hours cold maceration (4°C).

FERMENTATION
In temperature-controlled stainless steel vats.

AGING
12 months in oak barrels and a minimum of 12 months in bottle.

“LA MOGLIE DEL RE”

Bianco IGT Terre Lariane (White wine)

VARIETIES
Verdese Bianco 100%

YIELD/VINE
1,8 kg

ALCOHOL CONTENT
Between 12 and 12.5% Vol depending on the vintage.

SERVE AT
10/12 °C

HARVEST
The grapes are handpicked and placed in small baskets throughout the month of September.

WINEMAKING PROCESS 
Oxidation process, in controlled temperature conditions.

FERMENTATION
In stainless steel vats at a controlled temperature of 16-18°C.

AGING
The wine rests on the yeasts until the end of February, with weekly stirring of the lees, in stainless steel vats.

“LE CALDERINE”

Bianco IGT Terre Lariane (White wine)

VARIETIES
Sauvignon, Verdese Bianco, Riesling Renano. % varies depending on the vintage.

YIELD/VINE 
1,2 kg

ALCOHOL CONTENT
Between 12 and 13% Vol depending on the vintage.

SERVE AT
10/12 °C

HARVEST
The grapes are handpicked and placed in small baskets throughout the month of September.

WINEMAKING PROCESS 
The three grape varieties are processed separately, using very different methods, to help improve and enhance the character and flavour of each variety.

FERMENTATION
In vasche d’acciaio a temperatura controllata 16-18°C.

AGING
The wine rests on the yeasts until the end of February, with weekly stirring of the lees, in stainless steel vats.

“CÀ DEL MOT”

Rosso IGT Terre Lariane (Red wine)

VARIETIES
Merlot and Marzemino. % varies depending on the vintage.

YIELD/VINE
2 kg

ALCOHOL CONTENT
Between 12 and 13% Vol depending on the vintage.

SERVE AT 
16/18 °C

HARVEST
The grapes are handpicked and placed in small baskets throughout the month of September.

WINEMAKING PROCESS
The grapes are handpicked and placed in small baskets throughout the month of September.

FERMENTATION
In temperature-controlled stainless steel vats.

AGING
6 months in oak barrels, 6 months in steel vats and a minimum of 2 months in bottle.

“ROSELARIO”

Rosato IGT Terre Lariane (Rosé wine)

VARIETIES
Schiava and Marzemino. % varies depending on the vintage.

YIELD/VINE 
1,5 kg

ALCOHOL CONTENT
Between 12 and 13% Vol depending on the vintage.

SERVE AT 
10/12 °C

HARVEST
The grapes are handpicked and placed in small baskets throughout the month of September.

WINEMAKING PROCESS 
36-48 hours pre-fermentation cold maceration (4°C).

FERMENTATION
In stainless steel vats at a controlled temperature of 16-18°C.

AGING
The wine rests on the yeasts until the end of February, with weekly stirring of the lees, in stainless steel vats.