Abate Pallia

  • Thinning the Merlot grapes out then handly harvested
  • Pumping over with natural fermentation by GANIMEDE technology.
    Fermentation with the grapes for all period at a controlled temperature
  • Firstly, olded in barriques for 14 – 15 months
  • Olded in bottle for 1 year
  • Perfect to be matched with grilled, roast and braised meat, the longest matured cheese
  • To be served at 18° C

Castru Vecchiu

  • Selection of Montepulciano and Sangiovese grapes, hand harvesting
  • Pumping over with natural fermentation by GANIMEDE technology.
    Fermentation with the grapes for all period at a controlled temperature.
  • Firstly, olded in barriques for 8 – 10 months
  • Olded in bottle for 4 months
  • Perfect to be matched with grilled, roast and braised meat, Salami and matured cheese
  • To be served at 18° C

Monte Nereto

  • Sangiovese and Montepulciano grapes, hand harvesting
  • Programmed pumping over and fermentation at a controlled temperature
  • Olded in bottle for 2 months
  • To be served at 16-18° C