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  • Cinzia Bergaglio Vini - Modesto

    Modesto

    25,00 €
    Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Gavi - Piedmont
    GROUND Calcareous, clay
    CULTIVATION TECHNIQUE Pruning Guyot. Grassing and minimal deep soil tillage. Treatments targeted fungicides if necessary.
    WINE-MAKING TECHNIQUE Soft pressing of the grapes. Slow fermentation in thermo-controlled steel tank using selected yeasts.
    TREATMENTS CARRIED OUT Natural decanting and subsequent decanting always into steel barrels with a final Batonnage technique to keep the noble dregs in suspension. Aged for two years on its lees without decanting. Refrigeration at -3°C in a special thermo-controlled container. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Intense straw yellow with greenish veins.
    NOSE Very fine with elegant nuances of aromatic herbs.
    SENSORY Enveloping and soft, very full and articulated.
    FLAVOR PROFILE Aromas recognized: hawthorn, acacia, bergamot, sage.
    GUSTATORY ASPECTS Beautiful structure and length, with a fresh flavor that leaves the mouth clean on the finish.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Shellfish, mature cheeses, elaborate white meats.
    Order Details

  • Cortese Goccia Secca

    7,00 €
    Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic sheets
    COLOR AND ASPECT Soft straw yellow
    PERFUME Elegant and refined
    TASTE Fresh with balanced acidity, of excellent fragrance
    SENSORY PROFILE Recognized flavors: acacia, citrus fruits. Taste aspects: refreshing on the palate, citrus hints.
    Tips
    CONSUMPTION TEMPERATURE 12 °C
    GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses.
    Order Details
  • Out of stock

    Barbera Rosa Spina

    Data Sheet
    GRAPE VARIETY Mix of Barbera and Dolcetto
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need.
    VINIFICATION TECHNIQUE De-stemming, fermentation at controlled temperature, 6 days of maceration.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPEREANCE Intense ruby red.
    AROMA Ripe fruit, evident hints of red fruits, slightly spicy
    FLAVOR Full-bodied, velvety, excellent structure and balanced tannins
    SENSORY PROFILE Recognized Aromas: cherry and berries Taste aspects: long persistence
    Tips
    CONSUMPTION TEMPERATURE 20 C°
    GASTRONOMIC COMBINATIONS A full meal wine, suitable for white and red meats
    Details
  • Out of stock
    Brut Pulèin Cinzia Bergaglio

    Spumante Pulein from Cortese grapes

    Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle. Sur lies aging for at least 36 months.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPERENCE Soft straw yellow
    AROMA Floral, fresh, intense and with hints of yeast and bread crust
    TASTE Well balanced, with good acidity and body
    SENSORY PROFILE Recognized flavors: acacia, citrus fruits, bread crust. Taste aspects: Full-bodied and refreshing on the palate, good acidity, citrus notes
    Tips
    CONSUMPTION TEMPERATURE 12 °C
    GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses, dry pastries
    Details
  • Out of stock

    Passito Inatteso

    Data Sheet
    GRAPE VARIETY Cortese
    VINEYARD AREA Municipality of Tassarolo
    SOIL Calcareous, clayey, tuffaceous
    CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need.
    VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature.
    TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
    Organoleptic Sheet
    COLOR AND APPERENCE Intense straw yellow
    AROMA Citrusy, floral, intense.
    TASTE Well balanced, with good acidity and excellent body
    SENSORY PROFILE Recognized flavors: tropical fruit, acacia, citrus fruits Taste aspects: sweet and full-bodied, velvety on the palate, good acidity, citrus notes
    Tips
    CONSUMPTION TEMPERATURE 20 °C
    GASTRONOMIC COMBINATIONS Ideal after a meal, with fresh and dry pastry
    Details

  • La Fornace

    15,00 €
    Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Tassarolo – Piedmont
    GROUND Calcareous, clay, tuff
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary
    WINE-MAKING TECHNIQUE Direct pressing of the grapes. Fermentation in tank thermocontrolled by yeasts.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Cooling to -5°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Light straw yellow with green tints.
    NOSE Delicate, fresh and fragrant.
    SENSORY Harmonic. Good acidity and savoriness.
    FLAVOR PROFILE Aromas recognized: acacia flowers, hawthorn, green apple.
    GUSTATORY ASPECTS Marked acidity pleasant and persistent sapidity. Pleasant aftertaste of apricot and peach.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
    Order Details

  • Grifone Delle Roveri

    20,00 €
    Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Gavi - Piedmont
    GROUND Calcareous, clay
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Organoleptic sheet.
    NOSE Ethereal, fruity, pleasantly fragrant.
    SENSORY Harmonic. Nicely balanced with savory acidity.
    FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana.
    GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
    Order Details

  • Vermouth

    33,00 €

    Video Bartender cocktails with Vermouth

     
    Order Details
  • Out of stock
    Cinzia Bergaglio Vini Gavi Export

    Rovereto – Special edition for Russia

    Data Sheet
    GRAPE 100% Cortese
    VINEYARDS AREAS Gavi - Piedmont
    GROUND Calcareous, clay
    CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary.
    TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
    Organoleptic sheet
    COLOR AND APPEAREANCE Organoleptic sheet.
    NOSE Ethereal, fruity, pleasantly fragrant.
    SENSORY Harmonic. Nicely balanced with savory acidity.
    FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana.
    GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise.
    Tips
    TEMPERATURE OF CONSUMPTION 10/12°C.
    SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
    Details
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