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avalonrosso

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Grape: Croatina 70%, Barbera 20%, Uva Rara 10%

 Vineyard:  Made with grapes from vineyards R1-R2-R0 Borgo Priolo – Pavia -Italy

year of installation : 1980-1997-2006

production: 120 q/ha

soil type:  calcareous clay

sun exposure:  southwest

altitude:  200 m

growing System: guyot

Denominazione: Indicazione Geografica Protetta Provincia di Pavia Rosso

first production: 2009

Vinification: Grape cluster thinning, hand- harvested and placed in 15 kg grape boxesThe grapes are destemmed and transferred to steel tanks, followed by must inoculation with selected yeast from Bourgogne. It is left to ferment at 28°C for the first days and then at 25°C with frequent pumping over and delestage for 10-12 days.It rests for 12 months in steel tanks followed by a brief period of time in barrique; it goes through malolatic fermentation in tanks through inoculation with selected bacteria before winter and finally it ages for further 4 months in bottle.

Organoleptic Characteristics: Avalon presents a delicate and intense bouquet, with delicate hints of liquorice and small berries blending with cherries and violet flowers. It has the right acidity being dry and pleasantly warm.

Gastronomic Combinations:  A good match with typical salumi, meat dishes, roasted meat and red meat; try it also with fish dishes like cacciucco (fish stew)

service temperature: a 18° C in large wine glasses

ROSSO PER STAMPA

 

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chardocolline

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Grape:  100% chardonnay

Vineyard:  Borgo Priolo vineyard colline stellate

year of installation : 1990, 1980

production: 70 q/ha, 50 hl/ha

soil type: calcareo argilloso, calcareous clay

sun exposure: sud ovest, southwest

altitude:  200 m

growing System: guyot

Denominazione: Oltrepo Pavese Chardonnay denominazione di origine controllata

first production: 2009

Vinification: Whole grapes are gently pressed at the coolest hours of the day, followed by must inoculation with selected yeast from Bourgogne. It is left to ferment sur lies for 10 months in stainless steel tanks at 18°C (80%), and in wooden barrels (20%) with frequent levelling off and batonnage. Clarification process and filtering and, before its release, it ages for further 4 months in bottle.

Organoleptic Characteristics: Bright yellow, intense aroma of fruits and white flowers, with a note of sweet almonds and vanilla. Full-bodied mineral flavour with a lively fragrance and pleasant acidity.

Gastronomic Combinations:  Grilled fish, shellfish and cream of vegetable soup. Perfect match for fresh but not strongly aromatic cheese, and delicate risottos.

service temperature: 12°C to maintain its full bouquet

etichettacollinestellate

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etnera

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Grape: 50% PINOT NERO  50% CHARDONNAY

Vineyard:  Borgo Priolo, Montebello della Battaglia

year of installation : 1990, 1980

production: 90 q/ha

soil type: calcareo argilloso, calcareous clay, sandy

sun exposure: sud ovest, southwest

altitude:  200 m, 100 m

growing System: guyot

Denominazione: Vino Spumante di Qualità TALENTO Metodo Classico

first production: 2011

Vinification: Grape cluster thinning, hand- harvested and placed in 10 kg grape boxes by mid august. Whole grapes are destemmed and pressed after maceration that last 3 to 5 hours at 15°C; after light clarification, must inoculation takes place with selected yeast from Champagne for the beginning of the fermentation process, at 18°C in stainless steel tanks for 10 days. It ages for 2 months in stainless steel tanks; malolactic fermentation is not totally finished. At the beginning of December of the same year of the harvesting, it goes through fermentation sur lies for at least 24 months, with manual remuage su pupitres, degorgement, and sugar at 12 g/l is added to transform it in brut style.

Gastronomic Combinations:  Suitable for buffet and cocktails, ideal for informal dinners

 service temperature: 10°C

brutcuvee

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  nature

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Grape: 80% pinot noir, 20% chardonnay

Vineyard:  Borgo Priolo, Torrazza Coste, Montebello della Battaglia, – Italy

year of installation : 1999- 1995-2009

production: 90 q/ha

soil type: calcareo argilloso, calcareous clay, sandy loam

sun exposure: sud ovest, southwest

altitude:  200 m

growing System: guyot

Denominazione: VINO SPUMANTE DI QUALITA’ METODO CLASSICO TALENTO RISERVA

first production: 2008

Vinification: Grape cluster thinning, hand- harvested and placed in 10 kg grape boxes by mid augustWhole grapes are gently pressed and must separated at stage I and II, III of the pressing; followed by must inoculation with selected yeast for the beginning of the fermentation that takes place at 16°C in stainless steel tanks for 20 days.It ages for 6 months in stainless steel tanks (70%), and in new barriques (30%) with complete malolactic fermentation .At the beginning of March the final ageing process starts and takes at least 36 months with manual remuage su pupitres and degorgement,; sufficient sugar is added as in brut-style.

Organoleptic Characteristics: Straw yellow colour with light green reflection, fragrant, elegantly creamy and mellow with hints of citreous and pastry flavour. Persistent and fine perlage.

Gastronomic Combinations: Excellent with appetizers, shellfish; try it also with white meat.

service temperature: 11°C

BRUT2012BRUT2012NATUREnuova2018

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 cruase

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Grape: 100% pinot noir

Vineyard:  Borgo Priolo, Torrazza Coste, Montebello della Battaglia, Borgoratto Mormorolo- Italy

year of installation : 1999- 1995-2009

production: 90 q/ha

soil type: calcareo argilloso, calcareous clay

sun exposure: sud ovest, southwest

altitude:  200 m

growing System: guyot

Denominazione: VINO SPUMANTE DI QUALITA’ METODO CLASSICO 24 MESI

first production: 2008

Vinification: Grape cluster thinning, hand- harvested and placed in 10 kg grape boxes by mid augustWhole grapes are gently pressed after maceration that last 3 to 5 hours at 15°Cfollowed by must inoculation with selected yeast for the beginning of the fermentation that takes place at15°C stainless steel tanks for 10 days.It ages for 6 months in stainless steel tanks with complete malolactic fermentation .At the beginning of March the final ageing process starts and takes at least 24 months with manual remuage su pupitres and degorgement; sufficient sugar is added as in brut-style.

Organoleptic Characteristics: With all the characteristics of the best of metodo classico, its colour is pale pink with light orangey reflection. Elegantly creamy with hints of roses and pastry. Persistent and fine perlage. Initially fresh, then pleasantly soft and delicate

Gastronomic Combinations: Suitable for very important occasions, excellent with elegant appetizers or with dishes of a refined cuisine

 service temperature: 12°C

cruasenuova2018

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