A selection of the best vintage wines
Esterosa 2007
SPARKLING ROSE ' Spumante
CLASSIC METHOD
36 months Sur Lies
100% PINOT NERO grapes
Serving suggestions: Aperitifs,, White Meats, Fish, Cured meats
0,75l Bottles € 25.00
1,50l Bottles € 52.00
Altonero 2007
Still Red Wine
Cabernet Sauvignon 75% Merlot 25%
Harvested by hand
Ageing period: 24 months
Barrique 12 months
Serving suggestion: meat, cured meat and cheeses
0,75l Bottles € 25.00
1,50l Bottles € 52.00
Apice Rosso 2012 IGT
100% Malbo Gentile grapes
Special Selection of Malbo Gentile
Obtained from the best vines of a single vineyard with late harvest.
Harvested by hand.
Ageing period 24 months
Barrique 12 months. Late Harvest
Serving suggestion: meat, cured meats and cheeses
0.75l Bottles € 20.00
1.50l Bottles € 42.00
Nicolò III 2015
Still red wine
Malbo Gentile grapes
Serving suggestions: meat, cured meats and cheese
0,75l Bottles € 12.00
Nato Pigro 2017 (Born Lazy)
Still white wine
Trebbiano – Pignoletto grapes
Serving suggestions: meat, cured meats and cheeses
0,75l Bottles € 7.00
Malbotto 2013
Still red wine
Grapes: Malbo Gentile 50%, Merlot 50%
Harvested by hand
Ageing period: 6 months.
Serving suggestions: meat, cured meats and cheese.
0,75l Bottles € 10.00
La Pinona 2015
Red Fermo Passito (liqueur wine extracted from raisined grapes)
Malbo Gentile 100%
Dried on racks with manual harvest
Ageing period 12 months
Barrique 12 months
Demi Sec
0.375l Bottles € 18.00
Bucamante 2012
Still Red wine
100% Malbo Gentile grapes
Harvested by hand
Barrique 6 months
Serving suggestions: meat, cured meats and cheeses.
0,75l Bottles € 14.00
Classic Method
Meraviglia 2016
Red Still Sweet Amarenado
Merlot Reserve
Aged in cherry barrels
Harvested by hand
Ageing period 12 months
Barriques 6 months
Serving Suggestion: Sweets and desserts
0,375l Bottles € 10.00
Esterosa 2009
SSPARKLING ROSE ' SPUMANTE
CLASSIC METHOD
36 months Fermentation
PINOT NERO 100%
Serving suggestions: Aperitif, White Meat, Fish, Salami
0,75l Bottles € 2000
1,50l Bottles € 42.00
THE CLASSIC METHOD
(RE-FERMENTATION IN THE BOTTLE) PERTINENT TO SPUMANTE FROM 4 TO 6 ATMOSPHERES
This method is an evolution of the "Ancestral Method" and is possible only with certain types of grapes that are called "spumante bases": Chardonnay and the entire Pinot family. It is important that grapes used must have an appropriate composition.
The procedure is longer and more complex and in pressing it requires the first fruit.
The method has been in operation in France in the Champagne area since 1650, by Friar Dom Perignon. We therefore felt the need to give an appropriate name because "Ancestral" is more generic. Thus the "Classic Method" is more precise.
Belmount 2014
CLASSIC METHOD
36 months fermentation
Harvested by hand
CHARDONNAY - PINOT NERO grapes
Pas dosè - BrutServing suggestions: Aperitif, White Meat, Fish, Salami
0,75l Bottles € 18.00
1,50l Bottles € 38.00
Maria Beatrice D'Este 2012
CLASSIC METHOD
24 months fermentation
Harvested by hand
Serving suggestions: Aperitif, White Meat, Fish, Salami
CHARDONNAY - PINOT NERO grapes
0.75l Bottles € 16.00
1,50l Bottles € 34.00
Ancestral Method
Tisbrino 2012
Sparkling White Wine - Disgorged
Grapes: Chardonnay 90% - Pinot Nero 10%
Harvested by hand
Serving suggestion: Aperitif, white meat, fish, salami
0,75l Bottles € 8.50
1,50l Bottles € 18.00
Sparkling wines obtained with the ancestral ‘colfondo’ method with natural sediment.
The term "Ancestral" means transmitted, inherited from the ancestors; this is the method that, historically and in absence of adequate technologies, was used in Champagne to produce sparkling wine with re-fermentation in the bottle.
The "Ancestral Method" represents a distinctive peculiarity of the sparkling wine because, by developing the re-fermentation process with its residual sugars, it leads the consumer back to a concept of tradition as well as to obtain greater organoleptic complexity.
The sparkling wines obtained with the "Ancestral Method" can be, depending on the orientation that the producer wants to give, subject or not to disgorgement; in case the latter is not carried out, the product will appear cloudy, with an note of bread crust, more accentuated cheese with a greater presence of yeast.
Tisbrino rosè 2012
Vino Frizzante Bianco - Degorgiato
Chardonnay - Pinot Nero
Raccolta manuale.
Abbinamenti:
Aperitivi, carni bianche, pesce, salumi
Bottiglie da 0,75l € 9,50
Sgrassaporco Scurone 2016
Red Sparkling Wine
Lambrusco dell 'Emilia IGP - Dry
Ancestral Method - sur lies
Harvested by hand
Grapes: Lambrusca 85% - Tosca 15%
Serving suggestion: Meats, Salami,
Roasted Fish
0.75l Bottles € 7.50
Sgarbato Drizzapelo 2016
Sparkling rosé wine – Disgorged
100% Tosca grapes
Serving suggestion: meat, cured meat, roasted fish
0.75l Bottles € 7.50
Sparkling
Charmat Method
Il Ritorno 2017
Sparkling Red Wine
Lambrusco di Castelvetro DOC
Charmat method
100% Grasparossa grapes
Serving suggestions: Meat, cured meats, Roasted Fish
0,75l Bottles € 7.50
Rosadisera 2017
Sparkling Rosé Wine
Lambrusco IGT
Serving suggestion: Meat, cured meats, Roasted Fish
0,75l Bottles € 7.00
L' Attimo 2017
Sparkling White Wine
Pignoletto DOC
100% Pignoletto grapes
Serving suggestion: Meat, cured meats, roasted Fish
0,75l Bottles € 7.00
The Charmat Method
Sparkling wines obtained with the Charmat method.
The Charmat method consists in re-fermentation in the large barrels (not in the bottle).
The hot and cold technique is used which allows a faster re-fermentation, but requires at least 6 months to obtain the best results.