MARGHERITA

Falerno del Massico Rosso DOC

DESCRIPTION
Margherita is a wine with a ruby red colour, with notes of ripe red fruits, licorice and coffee. It has a complex structure with silky tannins that render this wine elegant, rich in balsamic and spicy notes.

COMPOSITION
Grapes of cv. Aglianico

YEAR OF PLANTING OF THE VINEYARD
2010

HARVEST PERIOD
First decade of October

WINE MAKING
Grapes accurately stemming, they fermented for 25-30 days at a temperature of 25° C. The aging is leaded for 12-18 months in new oak barrels.

BEST FOOD PAIRING
Well-matched with red meats, game and seasoned cheeses.

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MARIELLA

Falerno del Massico Primitivo DOC

IDENTITY
Wine with intense ruby red colour and purple highlights. The aging in wood oak enriches his tannin structure, thus giving a long-lasting bouquet and a pleasant taste. Year 2014

COMPOSITION
Grapes of cv. Primitive and Barbera

VINEYARD OF ORIGIN
Farm Vitis Aurunca

YEAR OF PLANTING OF THE VINEYARD
2008

ALTITUDE
17 meters mamsl(metres above mean sea level)

EXPOSURE
South West-North East

LAND
Porous Sandy stratum

DENSITÀ D’IMPIANTO
3300 vines per hectare

CULTIVATION AND PRUNING
Bilateral Guyot

RESA
60 q.li/ha

HARVEST PERIOD
Last decade of September – early October

COLLECTION
Manual in small boxes from 15 kg, at full phenolic ripeness.

WINE MAKING
After careful selection pre and post-stemming the grapes pressed to ferment for 25-30 days at a temperature of 25° C. Subsequently, there is provided an aging of 12-18 months in new oak barrels.

BEST FOOD PAIRING
Meditation wine, divine when combined with mediterranean pasta dishes and well-aged cheese.

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AGNESE

Falerno del Massico Bianco DOC

IDENTITY
Savory and complex bouquet with floral and citrus notes. Year 2015

COMPOSITION
Grapes of cv. Falanghina

VINEYARD OF ORIGIN
Farm Vitis Aurunca

YEAR OF PLANTING OF THE VINEYARD
2008

ALTITUDE
17 meters mamsl(metres above mean sea level)

EXPOSURE
South-North

LAND
Porous Sandy stratum

PLANTING DENSITY
3300 vines per hectare

CULTIVATION AND PRUNING
Bilateral Guyot

RESA
80 q.li/ha

HARVEST PERIOD
First decade of October

COLLECTION
Manual in small boxes from 15 kg at maturity

WINE MAKING
The grapes are quickly transported to the cellar and soft-pressed. The must is carefully clarified by static and fermented at low temperatures throughout the winemaking process. It is the utmost care to preserve the wine from oxidation.

BEST FOOD PAIRING
Well-matched with seafood, uncooked dishes and young cheese.

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SARA

Vino Spumante Rosato Brut

IDENTITY
The color is pale pink and the perlage is fine and persistent. It has scent notes of small red fruits and citrus fruit; the taste is particularly fresh and sapid.

COMPOSITION
Grapes of cv. Primitive

ALCOHOL
12°

YEAR OF PLANTING OF THE VINEYARD
2008

VINEYARD DENSITY
3125 vines per hectare

PRODUCTION FOR HECTARE
65 q.li

HARVEST PERIOD
Last decade of August

VINIFICATION
The grapes are quickly transported to the cellar and soft-pressed. The grapes are vinified with a white vinification method and refermented with Charmat method.

BEST FOOD PAIRING
Well-matched with aperitif, succulent dishes with tomato and vegetables, pizzas, uncooked fishes dishes, fat cheeses.

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SERENA

I.G.T. Campania Rosso

IDENTITY
Soft and persistent wine. Year 2015

COMPOSITION
Grapes of cv. Primitive and Barbera

VINEYARD OF ORIGIN
Farm Vitis Aurunca

YEAR OF PLANTING OF THE VINEYARD
2008

ALTITUDE
17 metres mamsl

EXPOSURE
South West-North East

LAND
Porous Sandy stratum

PLANTING DENSITY
3300 plants per hectare.

CULTIVATION AND PRUNING
Bilateral Guyot

YIELD
80 q.li/ha

HARVEST PERIOD
Last decade of September – early October

COLLECTION
Manual in small boxes from 15 kg, at full phenolic ripeness

WINE MAKING
After careful sorting before and after de-stemming, the grapes crushed ferment for 25-30 days at controlled temperatures. Subsequently, there is provided an aging of 8 months in steel.

BEST FOOD PAIRING
Simply the best with roast beef, roast meat and game.

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FIONA

I.G.T. Roccamonfina Rosso

IDENTITY
Structured and pleasantly spicy wine. Year 2015

COMPOSITION
Grapes of cv. Barbera

VINEYARD OF ORIGIN
Farm Vitis Aurunca

EAR OF PLANTING OF THE VINEYARD
2011

LTITUDE
metres mamsl (meters above mean sea leavel)

EXPOSURE
South West-North East

LAND
Porous Sandy stratum

PLANTING DENSITY
3300 vines per hectare

CULTIVATION AND PRUNING
Bilateral Guyot

AVERAGE YIELD
80 q.li/ha

HARVEST PERIOD
First decade of October

COLLECTION
Manual in small boxes from 15 kg, at full phenolic ripeness

WINE MAKING
After a careful selection pre and post-Destemming the grapes crushed ferment for 25-30 days at controlled temperatures. Then a refinement of 9 months is created in stainless steel tanks.

BEST FOOD PAIRING
Well-matched when combined with gravy recipe dishes, cornmeal mush, cured meats and medium aged cheese.

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LISA

I.G.T. Roccamonfina Bianco

DESCRIPTION
Fresh wine, rich in floral and Mediterranean herbaceouses fragrance. On the palate is balanced, light and soft.

COMPOSITION
Grapes of cv. Falanghina

YEAR OF PLANTING OF THE VINEYARD
2008

HARVEST PERIOD
First decade of October

WINE MAKING
The grapes are quickly transported to the cellar and soft-pressed. The must is carefully clarified by static and fermented at low temperatures. Successively the wine is stabilised, filtered and bottled with close attention to preserve its characteristic fragrance varietal.

BEST FOOD PAIRING
Well-matched with summery dishes.

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