Description of wines

Focus on areas wines

Serving temperature: 16-18 °C.
Visive evaluation: Colour: Intense ruby red with flashes of violet.
Olfactory evaluation: Aroma: The wine has a good intensity and persistence. Fruit and flower aroma, typically herbaceous, with violet hints, soft fruits, blackberry and raspberry, followed by aromas of black pepper and vanilla.
Taste evaluation: Flavour: Dry, soft, this wine has a good crispness, it is mildly tannic and full bodied. It is harmonious and well balanced. The flavour is intense and persistent.
Food pairings: Ideal for first courses prepared with pork liver sauce, "pappardelle" (home made noodles) with hare sauce, "strozzapreti" (home made pasta) with sausages and mushroom sauce, spicy stew, rabbit chasseur, roasted wild game. Half hard cheeses (caciotta).

Serving temperature: 17-18 °C.
Visive evaluation: Colour: Intense ruby red with flashes of violet.
Olfactory evaluation: Aroma: Good intensity and persistence, good quality.
Taste evaluation: Flavour: Dry and warm, mildly soft, full bodied, right balance of tannins. Flavour is good, intense and persistent.
Food pairings: Grilled or braised red meats. Stewed meat and wild game, jugged hare, stewed wild boar with "polenta".

Serving temperature: 8-10 °C.
Visive evaluation: Colour: The wine has a light and bright straw yellow colour.
Olfactory evaluation: Aroma: Characteristic bouquet, typical of the vine. The wine has an intense and persistent aroma, followed by fruit and flower scents and a hint of broom.
Taste evaluation: Flavour: Dry, soft, with a right fresheness and full bodied. Well balanced and harmonious with a good, persistent and intense flavour.
Food pairings: First courses prepared with fish based sauces, risotto with fish, scollops and saffron. Main courses prepared with fish and white sauces, turbot and sea-bass in tinfoil. The wine is an ideal accompaniment for white stewed meats, chicken breast prepared with white wine.

Serving temperature: 10 °C.
Visive evaluation: Colour: Golden yellow.
Olfactory evaluation: Aroma: Intense, persistent and fine. Aroma reminescent of figs, candied fruits, citrus fruits.
Taste evaluation: Flavour: Sweet, warm, soft, full bodied and persistent.
Food pairings: Sweets with raisins.

Serving temperature: 8-9 °C.
Visive evaluation: Colour: Pale straw yellow colour with with greenish tones.
Olfactory evaluation: Aroma: Varietal scent characteristics. Delicate and with a good persistence. Aroma reminescent of fruits and flowers, hawthorn, banana and pear.
Taste evaluation: Flavour: Dry with a mild alcoholic content, half bodied, crisp and sapid. Right balanced, the flavour has a good intensity and persistence. In general, the wine is well harmonious.
Food pairings: Ideal for fish-based appetizers, light first dishes prepared with fish and vegetables, squids with peas, steamed and fried fish. It is an excellent aperitif wine.

Serving temperature: 8-9 °C.
Visive evaluation: Colour: Pale straw yellow colour.
Olfactory evaluation: Aroma: Aroma with a mild intensity and with a good persistence. Fruit and floral aroma, with hints of apple, white peach and broom.
Taste evaluation: Flavour: Dry, mild bodied and fresh. Right balanced, the flavour has a good intensity and persistence.
Food pairings: First courses prepared with seafood and baked fish. White meats, poultry accompanied by delicate sauces.