Beverage

From the infusion of aromatic herbs and the best Sicilian lemon rinds, Amaro Lumìa is born, with its unique and elegant amber color. 

PAIRINGS: Ideal as an aperitif, with first courses and main courses of fish.VINE: 100% CatarrattoHARVEST: manual harvesting in early September cassette-ALCOHOL: 12.5% Vol.VINIFICATION: De-stemming, cold maceration on the skins with the must (4 ° C) soft pressing of the grapes and fermentation in stainless steel tanks thermo and subsequent bottle

Tasting notes: Pale yellow. Nasoil the wine is fresh with citrus scents. The mouth has a good body.Food pairings: It combines well with cold appetizers of mareAlcool: 13% vol; Total acidity: 5,9gl; PH: 3.5; SO2 TOT 90mg/l; SO2 35mg/l

Borgoscuro Brandy is a product of great character, obtained from an original "blowing" process that develops the most precious natural aromas to the maximum, celebrating the history of the world's first brandy, born in Italy at the Scuola Salernitana in 1284.40% vol

BARRIQUE 40 °BORGOSCURO INTERPRETS THE GRAPPA BARRIQUE WITH A PROPOSAL TO "PUSHING THRUST". THE BASIS INCLUDES VINACCE CHARDONNAY, SAUVIGNON, CABERNET AND MERLOT

CLASSIC 48 °INTENSE AND FLORAL, IT IS FRUIT OF AN ORIGINAL BLEND OF FINISHED GRAPPE. THE BASE INCLUDES 70% OF WHITE VINACCE, IN PREVALENCE CHARDONNAY AND PROSECCO, AND 30% OF RED VINACCE, DISTILLED IN DISCONTINUOUS COPPER ALAMBICCO. 

AGED 45 °SOFT AND SPICY, IT IS THE RESULT OF AN EXCLUSIVE BLEND OF THREE YEARS. THE BASIS INCLUDES 65% OF RED VINACCE, IN PREVALENCE CABERNET AND MERLOT, AND 35% OF WHITE VINACCE, DISTILLED IN DISCONTINUOUS COPPER ALAMBIQUE.

Wine obtained from grapes coming from the pedecolline area of Gambellara.Ruby red, herbal scents, elegant and tannic cheeks.It is combined with grilled meat and cold meats.

Matches: Ideal with roast meats, salami, cheeses and rich first coursesHarvest: manual picking in cassettes; Second decade of SeptemberGradation: 13th VolVinification: Vinified in steel, maceration of the skins for 15 days at 26 ° temperature with daily refit; Once plated ripe in French oak barrels for at least 6 months followed by aging in the bottle

Serving suggestions: ideal with roast meats, cold cuts, cheeses and rich pasta dishesHarvest: manual harvest in boxes; second decade of SeptemberAlcohol: 13.5 / 14 ° VolWinemaking: Fermented in stainless steel, maceration on the skins for about 10 days at a temperature of 26-28 °: a obtained malolactic fermentation, the wine is aged in stainless steel...

Recommended for accompanying cheeses, white meat and fish dishes, This wine is obtained by the purification and long stay of Falanghina in steel.

PAIRINGS: Ideal as an aperitif, with first courses and main courses of fish. Serve at a temperature of 9 ° CHARVEST: manual harvesting in boxes: the second ten days of SeptemberALCOHOL: 13% Vol.PRODUCTION: 13000

Wine obtained from grapes coming from the hill only in the classic zone of Gambellara.After fermentation a short refinement is made in French oak barrels.Straw yellow, floral and fruity hints, herbs and minerals.It combines with appetizers and first courses, savory pies and seasoned condiments, such as white ragout and fat fish.Great with white meats.

Tasting notes: Deep red color with shades rubine. Spicy, nose recalls notes of coffee and currants and herbs. In the mouth it is full, by important tannins and good length and balance.Serving suggestions: Suitable for flow rates very seasoned. beautifully accompanies the meats and all meat dishes.Alcohol: 13.5% vol Total acidity: 5,5gl; Ph: 3.5; SO2...