Galatina Bianco Doc

Alcohol: 12,5% Vol.
Grape Varieties: Chardonnay 80% Fiano 20%.
Production Area: Galatina land, from organic agricolture.

Soil: medium-textured and relatively loose
Rearing System: spur pruned cordon.
Production: 3000 bottles

Yield per hectare: 80 ql

Fermentation Method: fermented in stainless steel tanks at a controlled temperature

Yeast: selected

Serving temperature: 8-10°C

The white wine from Cantina Fiorentino has a light amber-yellow color and a delicate and elegant scent of the white flower and pear. In the mouth it is fresh and savory, with a note of the rose and the fruit just ripe

Galatina Rosato DOC

Alcohol: 12,5 % Vol.
Grape: Negroamaro 100%
Production Area: Galatina, froma organic agricolture.

Soil: medium-textured and relatively loose
Rearing System: spur pruned cordon.
Production: 10000 bottles

Yield per hectare: 80 ql

Fermentation Method: fermented in stainless steel tanks at a controlled temperature.

Yeast: indigenous

The rosé has an intense and full color, typical of the traditional Salentino rosé wines. On the nose it is complex, rich and withechoes of cherry and orange. In the mouth it is fresh, savoryand with the persistence that makes it perfect accompaniment for mediterranean plates based on tomato.

Serving temperature: 12-14°C

La Cavallerizza

Wine type: brut sparkling wine.
Grape: Chardonnay 100%
Production Area: Galatina.

Soil: medium-textured and relatively loose
Rearing System: spur pruned cordon.
Production: 2500 bottles

Yield per hectare: 70 ql

Fermentation Method: Long Charmat with refinement on yeasts of 10 month

Sugar residue: 5,5 gr/lt

Serving temperature: 8-10° C

The Cavallerizza is a sparkling wine that draws intense fruit flavors: pear and apple with a memory of quince. The palate is full and complex with a fresh note and elegant that goes well with aperitifs and appetizers with shellfish and seafood.

Nivvro

Alcohol: 14% Vol.
Grape: Primitivo 100%
Production Area: Galatina, froma organic agricolture.

Soil: medium-textured and relatively loose
Rearing System: spur pruned cordon.
Production: 10000 bottles

Yield per hectare: 70 ql

Fermentation Method: fermented in stainless steel tanks at controlled temperature.

Aging : 8/10 months in big oak barrel

Yeast : selected

Serving temperature: 16-18°C

The Terra San Giovanni from Cantina Fiorentino is based on Primitivo: the intense scent of blueberries, black cherry and liquorice is supported by the taste from softness and extreme drinkability which make it perfect for meat dishes.

Piromàfo

Alcohol: 14,5% Vol.
Grape: Negroamaro 100%
Production Area: Galatina, froma organic agricolture.

Soil: medium-textured and relatively loose
Rearing System: spur pruned cordon.
Production: 10000 bottles

Yield per hectare: 60 ql

Fermentation Method: fermented in stainless steel tanks at controlled temperature.

Aging : 12/18 months in big oak barrel

Yeast : selected

Serving temperature: 18-20°C

The Piromàfo from Cantina Fiorentino is based on Negroamaro: the intense scent of tobacco leafs, coffee and liquorice is supported by the taste from softness and extreme longevity which make it perfect for meat dishes.

CHIANTI DOCG 2016

VARIETAL COMPOSITION: Sangiovese 85% minimum, other typical Tuscan varieties 15% (Canaiolo, Malvasia del Chianti).
APPELLATION: DOCG.
AREA OF PRODUCTION/ ORIGIN: Provinces of Siena, Florence, Pisa, Pistoia, Arezzo.

VINIFICATION: The must is left on the skins for 6-8 days, in order to extract colour. It is then placed in special tanks where fermentation is completed in 8-10 days at 18°- 20° C.
CELLARING: 2-4 years.
ALCOHOL CONTENT: 12,50% vol.

TASTING NOTES: Ruby red colour, intensely vinous bouquet with a fragrance of violet Harmonious, dry, sapid flavour , slightly tannic.

CULINARY SUGGESTIONS: This wine is suitable for the entire meal. Excellent with salted pork meats, cheese, pasta dishes,white and read meats.

SERVING TEMPERATURE: 16-18° C.

MERLOT NERO D’AVOLA IGT TERRE SICILIANE 2016

VARIETAL COMPOSITION: Merlot and Nero d’Avola.
APPELLATION: Terre Siciliane IGT.
AREA OF PRODUCTION/ORIGIN: Sicily.
VINIFICATION: Vinification with the traditional submersed cap method, with the addition of some “delestage” during the first period of maceration to extract noble tannins, colour and the varietal characteristics that develop to their best during the maturation in stainless steel tanks and in bottle. Maceration takes 12-15 days at a controlled temperature not exceeding 26°C.
HARVEST DATE: September - October CELLARING 3-5 years.
ALCOHOL CONTENT: 14% vol.

TASTING NOTES: Intense ruby red colour with garnet notes. The palate shows flavours of red ripe fruits, liquorice and sweet spices;round, warm and full-bodied, with long finish and pleasant aftertaste.

CULINARY SUGGESTIONS: Grilled or stewed red meats. SERVING TEMPERATURE 16-18° C.

MONTEPULCIANO D’ABRUZZO DOC RISERVA 2015

VARIETAL COMPOSITION: Montepulciano APPELLATION: Montepulciano d’Abruzzo DOC Riserva.
AREA OF PRODUCTION/ORIGIN: Abruzzo.
VINIFICATION: Follows the traditional method of red wine vinification. The fermentation takes a minimum of 10-12 days under controlled temperature not exceeding 25°- 27°C. The wine ages for at least 12 months in wooden casks and then for another 12 months in steel tanks.
HARVEST DATE: End of September / beginning of October.
CELLARING: 5-6 years.
ALCOHOL CONTENT: 13% vol.

TASTING NOTES: Deep ruby red colour with garnet flecks tending to purple with ageing. Intense, vinous bouquet with an immediate cherry flavour changing to notes of blackberries and liquorice with bottle age. Dry and herbaceous on the palate, it becomes round full- bodied and more balanced with age.
CULINARY SUGGESTIONS: Ideal accompaniment to roasts, games, grilled meats and firm cheeses.
SERVING TEMPERATURE: 16-18° C.

IGT SALENTO NEGROAMARO ROSSO 2016

Wine type: red.
Alcohol: 13% Vol.
Grape: Negroamaro 100%.
Production Area: Galatina land, from organic agricolture.
Soil: medium-textured and relatively loose.
Rearing System: spur pruned cordon.
Production: 10000 bottles.
Yield per hectare: 80 ql.
Fermentation Method: fermented in stainless steel tanks at a controlled temperature.
Yeast: selected.
Sugar residue: 2gr/lt.
Serving temperature: 16-18°C.

The IGT SALENTO NEGROAMARO ROSSO is based on Negroamaro: the intense scent of cherry and black cherry is supported by the taste, freshness and extreme drinkability which make it perfect for every meal.

VALPOLICELLA DOC 2016

VARIETAL COMPOSITION: 70% Corvina Veronese,20% Rondinella, 10% Molinara.
APPELLATION: Valpolicella DOC.
AREA OF PRODUCTION/ORIGIN: Valpolicella area.

VINIFICATION: Traditional red wine vinification at a controlled temperature between 23° - 26° C.

HARVEST DATE: Second half of September.
CELLARING: 2-3 years.
ALCOHOL CONTENT: 12 % vol.

TASTING NOTES: A ruby red wine of medium intensity, clear and lively. Vinous, delicate and characteristic bouquet, the wine is dry and balanced on the palate, with soft tannins which enhance its structure.

CULINARY SUGGESTIONS: It goes well with strong flavoured dishes such as spicy meat courses. It is excellent with game dishes.

SERVING TEMPERATURE: 18-20° C.

IGT SALENTO Rosato NEGROAMARO 2017

Wine type: rose?.
Alcohol: 13,5 % Vol.
Grape: Negroamaro 100%.
Production Area: Galatina, froma organic agricolture.
Soil: medium-textured and relatively loose.
Rearing System: spur pruned cordon.
Production: 10000 bottles.
Yield per hectare: 80 ql.
Fermentation Method: fermented in stainless steel tanks at a controlled temperature.
Yeast: indigenous.
Sugar residue: 3,5 gr/lt.
Serving temperature: 12-14°C.

The IGT SALENTO ROSATO has an intense and full color, typical of the traditional Salentino rose? wines. On the nose it is complex, rich and with echoes of cherry and orange. In the mouth it is fresh, savory and with the persistence that makes it perfect accompaniment for mediterranean plates based on tomato.

PINOT GRIGIO DOC FRIULI GRAVE 2016

VARIETAL COMPOSITION: Pinot Grigio.
APPELLATION: Friuli Grave DOC.
AREA OF PRODUCTION/ORIGIN: Udine and Pordenone.
VINIFICATION: The must is not left on the skins to avoid it acquiring their rust-red colour. After soft- pressing the must is left to ferment at a temperature between 18°- 20° C. in stainless steel vats for 15-20 days. The wine is then stored at 18°-20° C in special stainless-steel tanks until bottling.
HARVEST DATE: First half of September.
CELLARING: 2-3 years.
ALCOHOL CONTENT: 12,5% vol.

TASTING NOTES: Strong yellow straw colour. The bouquet is unmistakable and immediate, with intense notes of acacia flowers. The palate is dry, full-bodied and well balanced.

CULINARY SUGGESTIONS: It accompanies broth, boiled meats and fowl, fish with sauces. SERVING TEMPERATURE: 10-12° C.

FALANGHINA IGT BENEVENTANO 2016

VARIETAL COMPOSITION: 100% Falanghina APPELLATION: IGT Beneventano.
AREA OF PRODUCTION/ ORIGIN: Campania.
HISTORY: Falanghina is an ancient grape, cultivated in Campi Flegrei, in the Province of Naples and in the area of Mount Taburno, Province of Benevento. Its name comes from “falanga” which describes the pole used for supporting the vines in the typical cultivation of the area.
VINIFICATION: The grapes follow the traditional method of white wine vinification. The fermentation occurs in stainless steel tanks under controlled temperatures (15-16 °C) for 10-15 days . The wine then remained on the lees for several weeks to acquire volume and complexity before going into bottle.The grapes come from selected vineyards harvested at the end of October.
HARVEST DATE: End of October CELLARING 4 years.
ALCOHOL CONTENT: 12,5% vol.

TASTING NOTES: light straw yellow with greenish reflections. It is fresh and fruity to the nose with notes of citrus, pineapple and white flowers. To the palate it is very fresh thanks to a strong acidity in balance with the wine's structure.
CULINARY SUGGESTIONS: ideal as aperitif, it particularly enhances seafood and shellfish dishes; it also accompanies very well white meats, vegetables, fresh and medium-seasoned cheeses.
SERVING TEMPERATURE: 10-12° C.

IGT SALENTO BIANCO CHARDONNAY 2017

Wine type: white.
Alcohol: 13% Vol.
Grape Varieties: Chardonnay 80% Fiano 20%.
Production Area: Galatina land, from organic agricolture.
Soil: medium-textured and relatively loose.
Rearing System: spur pruned cordon.
Production: 3000 bottles.
Yield per hectare: 80 ql.
Fermentation Method: fermented in stainless steel tanks at a controlled temperature.
Yeast: selected.
Sugar residue: 1gr/lt.
Serving temperature: 8-10°C.

The IGT SALENTO CHARDONNAY has a light amber- yellow color and a delicate and elegant scent of the white flower and pear. In the mouth it is fresh and savory, with a note of the rose and the fruit just ripe.

PROSECCO DOC 2016

VARIETAL COMPOSITION: Glera.
APPELLATION: Prosecco DOC.
AREA OF PRODUCTION/ORIGIN: Hills around Treviso area.
VINIFICATION: The organic grapes are accurately selected either for area of origin and quality. The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeast, is made at a controlled constant temperature of 18 °C and is completed in 8- 10 days.
After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Spumante basic cuve?e.
Afterwards the wine is filtered and stored in steel tanks with the addition of organic saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 13-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling. HARVEST DATE: Second half of September.
CELLARING: 2 years.
ALCOHOL CONTENT: 11 % vol.

TASTING NOTES: Fine bright perlage and delicate creamy foam. Pale light yellow colour, delicate and complex bouquet with fruity notes that remind of peach, green apple with second notes of lemon.
Floral notes of acacia and rose flowers combined with a light spicy Mediterranean bouquet. Fresh and soft on the palate with a well balanced acidity and sapidity. Harmonic with a long and permanent aftertaste.
CULINARY SUGGESTIONS: Ideal as an aperitif, it is a perfect accompaniment to hors-d’oeuvres, fish soups and risotto, white meats and dry desserts. Also wonderful with sushi, fish and shellfish.
SERVING TEMPERATURE: 8-10 °C.