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logo-ombrosa

OMBROSA ROMANTICA
Bianco PGI Basilicata
13% ABV

Grape Variety
Chardonnay 100%

Product Description
Lightly yellow coloured, with a complex and intense bouquet, plus elegant and mature fruity notes.

Production Procedure
Vinified through a soft pressing, static cold decantation, controlled temperature fermentation. Refined into steel tanks for 3 months.

Vine Training
Alberate, using a spur trading system.

Soil
Clay

Harvest period
Second decade of September

Yield Per Hectare
12.00 tons






logo-nerulum

NERULUM
RED I.G.P.
BASILICATA
ABV 13.5%

Grape Variety
Aglianico Del Vulture 100%

Product Description
Full bodied, richly textured with a firm tannic structure and chocolate-cherry notes. Aged in French barriques. Best served 18-20°C

Production Procedure
Vinified through skin maceration under a controlled temperature, followed by amalolactic fermentation and racking, aged firstly barriques barrels made up by French quercus petraea for 12 months and then in bottle for 6 months.

Vine Training
Alberate, using a spur trading system.

Soil
Volcanic

Harvest Period
Third decade of October

Yield Per Hectare
6.89 tons






logo-mastricchio

MASTRICCHIO
RED I.G.P.
BASILICATA
ABV 14%

Grape Variety
Aglianico Del Vulture 85%
Cabernet 15%

Product Description
Medium bodied, tannic structure with a fruity bouquet. Intense ruby red colour. Aged in French barriques. Best served 18-20°C

Production Procedure
Vinified through skin maceration under a controlled temperature, followed by amalolactic fermentation and racking. Aged firstly in barriques barrels made up by French quercus petraea for 12 months and then in bottle for 6 months.

Vine Training
Alberate, using a spur trading system.

Soil
Volcanic

Harvest Period
Third decade of October

Yield Per Hectare
6.89 tons
9.00 tons






logo-duca

DUCA DI NERULA
RED I.G.P.
BASILICATA
ABV 13%

Grape Variety
Aglianico Del Vulture 85%
Cabernet 15%

Product Description
Powerfully flavoured, with berries aromatic notes. It is full bodied and persistent and has a lot of tannins and sweet flavours. Best served 16-18°C

Production Procedure
Vinified through skin maceration under a controlled temperature, followed by amalolactic fermentation and racking. Maturation in steel tanks for 8-10 months.

Vine Training
Alberate, using a spur trading system.

Soil
Mixed Clay

Harvest Period
First decade of October

Yield Per Hectare
9.84 tons






logo-rose

ROSE’ 54
ROSE’ I.G.P.
BASILICATA
ABV 13%

Grape Variety
Sangiovese 100%

Product Description
Dark pink coloured, very fresh and floral. Produced like a red, it comes very tannic and structured, something mostly uncommon as a rose. Best served 12-14°C

Production Procedure
Vinified through skin maceration under a controlled temperature for 6-8 hours, detachment of the mosto fiore, or free-run must, and fermentation in steel tanks.

Vine Training
Alberate, using a spur trading system.

Soil
Clay

Harvest Period
Third decade of September

Yield Per Hectare
11.81 tons






fabula

PASSITO
WHITE
FINE DESSERT WINE
ABV 15%

Grape Variety
Moscato 100%

Product Description
Golden coloured, with a persistent and harmonic personality. Grapes are strictly selected and ripened, giving such a golden colour and an intense floral bouquet as well. Best served 10-12°C

Production Procedure
Dried for 1-2 months; stomping of grass, also known as punching; slow alcoholic fermentation under controlled temperature until it reaches 12 degress of sugar conecentration (“Gradi zuccherini”); racking and maturation in steel tanks.

Vine Training
Alberate, using a spur trading system.

Soil
Clay

Harvest Period
First decade of October

Yield Per Hectare
9,84 tons