Wine list

• Lambrusco dell’Emilia – I.G.T. – “Rosé” – sparkling
Blend of grapes:: lambrusco salamino, lambrusco marani and lambrusco maestri;
Winemaking: in rosé with 24 – 36 hours maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: rosé;
Aroma: fruity and characteristic;
Flavour: slightly sweetish, sparkling, fruity, harmonious;
Alcohol content: 11% vol

• Lambrusco dell’Emilia – I.G.T. – “Light” – sparkling
Blend of grapes:: lambrusco salamino, lambrusco marani and lambrusco maestri;
Winemaking: in red with 48 – 72 hours maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: ruby red;
Aroma: fruity and characteristic;
Flavour: slightly sweetish, sparkling, fruity, harmonious;
Alcohol content: 11% vol

• Lambrusco dell’Emilia – I.G.T. – “Rosso del Casale” – sparkling
Blend of grapes:: lambrusco maestri, ancellotta;
Winemaking: in red with 5 – 6 days maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: deep red colour with violet hues;
Aroma: distinctly winy, fruity with hints of fruit of underwood;
Flavour: slightly sweetish, sparkling, fruity, rightly tannic, harmonious and savoury;
Alcohol content: 11% vol

• Fortana dell’Emilia – I.G.T. – “Sweet” – sparkling
Blend of grapes:: fortana a single-grape variety;
Winemaking: in red with 24 – 36 hours maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: bright ruby red;
Aroma: distinctly fruity and characteristic;
Flavour: sweet, fresh, sparkling, fruity;
Alcohol content: 8% vol

• Colli di Parma Rosso – D.O.C. – slightly sparkling
Blend of grapes:: Barbera and Bonarda;
Winemaking: in red with 4-6 days maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: intense ruby red with violet hues;
Aroma: winy, intense, fruity with obvious hints of fruits of the forest;
Flavour: slightly sparkling, dry, tangy, rightly tannic and full-bodied;
Alcohol content: 12,5% vol

• Colli di Parma Rosso – D.O.C. – still wine
Blend of grapes:: Barbera, Bonarda and Caberbet Franc;
Winemaking: in red with maceration of 7-8 days, subjected to malolactic fermentation;
Aging: 12 months in steel;
Colour: intense red ruby with garnet tinges;
Aroma: winy, intense, and fruity, with spicy scents;
Flavour: still, dry, tangy, rightly tannic, and full-bodied;
Alcohol content: 13% vol

• Colli di Parma Bonarda – D.O.C. – slightly sparkling
Blend of grapes:: Bonarda a single-grape variety;
Winemaking: in red with 2-3 days maceration;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: intense ruby red with violet hues;
Aroma: winy, intense, and fruity with obvious hints of underwood fruit;
Flavour: slightly sparkling, sweet, tangy, rightly tannic, and full-bodied;
Alcohol content: 8% vol

• Colli di Parma Cabernet Franc – D.O.C. – still wine
Blend of grapes:: Cabernet Franc a single-grape variety;
Winemaking: in red with maceration of 7-8 days, subjected to malolactic fermentation;
Aging: 12 months in stainless steel containers;
Colour: intense ruby red with garnet coloured hints;
Aroma: herbaceous, with obvious hints to withered grass and pepper, intense and persistent;
Flavour: still, dry, soft, rightly tannic, and full-bodied, with a slightly bitter aftertaste;
Alcohol content: 13,5% vol

• Malvasia dell’Emilia – I.G.T. – “Sweet” – sparkling
Blend of grapes:: Aromatic Malvasia di Candia a single grape variety;
Winemaking: in white;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: bright straw-yellow;
Aroma: fruity, highly aromatic with hints of flowers, characteristic;
Flavour: sparkling, sweet, fruity, harmonious, characteristic;
Alcohol content: 7% vol

• Colli di Parma Sauvignon – D.O.C. – sparkling
Blend of grapes:: Sauvignon Blanc a single-grape variety;
Winemaking: in white;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: bright straw-yellow with greenish hues;
Aroma: fruity, with hints of buxus, sometimes to tropical fruit, with hints of bread crust, delicate, refined;
Flavour: sparkling, fruity, full-bodied, with a slightly bitter aftertaste and harmonious;
Alcohol content: 12,5% vol

• Colli di Parma Sauvignon – D.O.C. – still
Blend of grapes:: Sauvignon Blanc a single-grape variety;
Winemaking: in white, subjected to malolactic fermentation;
Colour: straw-yellow;
Aroma: fruity, with hints of buxus, sometimes to tropical fruit, delicate and refined;
Flavour: firm, dry, full-bodied, harmonious, hot;
Alcohol content: 13,5% vol

• Colli di Parma Malvasia – D.O.C. – dry
Blend of grapes:: Aromatic Malvasia of Candia;
Winemaking: in white;
Secondary fermentation: charmat method;
Foam: fine, persistent;
Colour: bright straw-yellow;
Aroma: floral, persistent, with obvious hints to rose;
Flavour: sparking, slightly sweetish, floral and harmonious;
Alcohol content: 11% vol

• Colli di Parma Pinot Grigio – D.O.C. – still
Blend of grapes:: Pinot Grigio a single -grape variety;
Winemaking: in white, subjected to malolactic fermentation;
Colour: straw-yellow;
Aroma: fruity, delicate, refined, characteristic;
Flavour: still, dry, full-bodied and harmonious;
Alcohol content: 13% vol

• BRUT sparkling wine
Blend of grapes:: Pinot Noir and chardonnay;
Winemaking: in white;
Secondary fermentation: charmat method, with aging of at least 6 months on secondary fermentations yeasts;
Foam: fine, persistent;
Colour: straw-yellow with golden hues;
Aroma: fruity, with hints of bread crust, delicate, refined;
Flavour: sparkling, with a balanced acidity, wide, full-bodied and harmonious;
Alcohol content: 12% vol

• BRUT Rosé sparkling wine
Blend of grapes:: Pinot Noir and chardonnay;
Winemaking: in rosé;
Secondary fermentation: charmat method, with aging of at least 6 months on secondary fermentations yeasts;
Foam: fine, persistent;
Colour: rosé with copper hues;
Aroma: fruity, delicate, and refined;
Flavour: sparkling, with a balanced acidity, fruity, full-bodied, and harmonious;
Alcohol content: 12% vol