With its intense and enveloping flavour, it is ideal on ice cream, fruit or toast, but also pairs perfectly with mature cheeses and as an ingredient to enrich salads and creative dishes.

Type: Extra Dry Sparkling Wine – Charmat Method
Grape Variety: 100% Bombino
Vinification: Once the base wine has been obtained, it is transferred to autoclaves, where secondary fermentation takes place at controlled temperature for the development of the sparkle. It is then bottled using an isobaric system.
Food Pairings: Excellent as an aperitif or paired with fruit-based desserts
Serving Temperature: 8 – 10 °C
Alcohol Content: 12,0% Vol.

Type: White Wine
Grape Variety: 100% Bombino
Vinification: Destemming and gentle pressing; cold static clarification of the must, temperature-controlled fermentation; storage at 13 °C
Food Pairings: Seafood and land-based appetisers, light sauces and a variety of risottos
Serving Temperature: 10 – 12°C
Alcohol Content: 12,0% Vol.

Type: White Wine
Grape Variety: 100% Falanghina
Vinification: Destemming and gentle pressing; cold static
clarification of the must, temperature-controlled fermentation;
storage at 13 °C
Food Pairings: Appetisers, light sauces and a variety of risottos
Serving Temperature: 10 -12°C
Alcohol Content: 13,50% Vol.

Type: Rosé Wine
Grape Variety: 100% Primitivo
Vinification: Crushing and destemming, followed by overnight skin maceration; racking by saignée method and temperature-controlled fermentation; storage at 13 °C
Food Pairings: Fish dishes from Mediterranean cuisine
Serving Temperature: 10 – 12 °C
Alcohol Content: 12% Vol.

Type: Rosé Wine
Grape Variety: 100% Nero di Troia
Vinification: Crushing and destemming, followed by overnight skin maceration; racking by saignée method and temperature-controlled fermentation; storage at 13 °C
Food Pairings: fish dishes from Mediterranean cuisine
Serving Temperature: 10 – 12 °C
Alcohol Content: 12% Vol.

Type: Rosé Wine
Grape Variety: 100% Nero di Troia
Vinification: Crushing and destemming, followed by overnight skin maceration; racking by saignée method and temperature-controlled fermentation; storage at 13 °C
Food Pairings: fish dishes from Mediterranean cuisine
Serving Temperature: 10 – 12 °C
Alcohol Content: 12% Vol.