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our wines

our wines

rosanoire 2019

  • Organic Wine
  • Type: rosato
  • GRAPE VARIETIES: Pinot Nero
  • DESCRIPTION: A fresh and intense perfume of fruit and flowers. Very fine and richly flavoured.
  • SERVING SUGGESTIONS: Excellent both as an aperitif or drunk with a meal.
  • YIELD PER HECTARE: 60 hl
  • HARVEST: Picked by hand in the last ten days of August
  • VINIFICATION: Maceration on the skins for 6 hours of the whole berries followed by pressing. Fermentation and the few months’ maturation take place entirely in stainless steel.
  • ANALYTICAL DATA: Alcohol 12,80%, Total Ac. 6,05 g/l, Ph 3,20, Residual sugar 1,00 g/l., Dry extract 21,00 g/l.
  • BOTTLING: January 2020
  • closure: screw cap
  • TOTAL PRODUCTION: 6.800
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valtènesi 2019

chiaretto
  • Organic Wine
  • Type: DOC Riviera del Garda Valtènesi Chiaretto BIO
  • GRAPE VARIETIES: 100% Groppello (autochthonous)
  • DESCRIPTION: Watercolor rosé colored, like roses petals. Elegant and harmonious aroma, containing notes of fresh strawberries, delicate floral, citrus and mineral shades. Clean flavor, right sourness, very dry and with a sapid end. Elegant.
  • SERVING SUGGESTIONS: Excellent both as an aperitif or drunk with a meal.
  • YIELD PER HECTARE: 60 hl
  • HARVEST: Picked by hand in mid-September
  • VINIFICATION: Maceration on the skins for 6 hours of the whole berries followed by pressing to get only the flower wine must. Fermentation and the few months’ maturation take place entirely in stainless steel.
  • ANALYTICAL DATA: Alcohol 12.80%, Total Ac. 6.35 g/l, Ph 3.25, Residual sugar 1.0 g/l, Dry extract 22.00 g/l.
  • BOTTLING: January 2020
  • Closure: Screw cap
  • TOTAL PRODUCTION: 5.300
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Riné 2018

cantrina rinè
  • Organic Wine
  • Type: IGT benaco bresciano bianco
  • GRAPE VARIETIES: 65% Riesling, 30% Chardonnay, 5% Incrocio Manzoni.
  • DESCRIPTION: Bright straw-yellow with greenish reflections. Scents of white flowers, ripe apples and pears, with vanilla-like and mineral tones. Fresh, intense and persistent on the palate.
  • SERVING SUGGESTIONS: Even quite rich pasta or rice dishes, white meats with stuffing and roasted or grilled medium-fatty fish.
  • YIELD PER HECTARE: 50 hl
  • HARVEST: late August and mid-September.
  • VINIFICATION: The Riesling and Incrocio Manzoni are fermented and matured in stainless steel vats on its own fine lees for 6 months. A part of the Chardonnay is fermented in French oak barriques for about 5 months. Then the wines are aged in bottle for about one year.
  • ANALYTICAL DATA: Alcohol 12.95%, Total Ac. 5,60 g/l, Ph 3.15, Residual sugar 1.00 g/l, Dry extract 20 g/l
  • Bottling: June 2019
  • Closure: Cork stopper
  • TOTAL PRODUCTION: 7.000
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Groppello 2018

cantrina groppello
gropppello cantrina
  • Organic Wine
  • Type: DOC Riviera del Garda Classico Groppello
  • GRAPE VARIETIES: Groppello Gentile 90%, Groppello of Mocasina 10%.
  • DESCRIPTION: A bright and lively red. A complex nose with hints of wild red berry fruits and cherries, and some spiciness. On the palate it is fresh, fruity, tangy and long.
  • SERVING SUGGESTIONS: Freshwater fish, fresh salami and other cold cuts, pasta or rice dishes and grilled meats.
  • YIELD PER HECTARE: 2,76 hl
  • HARVEST: third decade of September.
  • VINIFICATION: Cold maceration for a week followed by low-temperature fermentation for around eight days. Maturation for nine months in stainless steel tanks.
  • ANALYTICAL DATA: Alcohol 13,20% vol., Total Acidity 5,40 g/l, pH 3.50, Dry Extract 26.00 g/l, Residual Sugar 1.5 g/l.
  • Bottling: June 2019
  • Closure: Cork stopper
  • TOTAL PRODUCTION: 6.500
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Zerdí 2017

cantrina zerdì
zerdì cantrina
  • Organic Wine
  • Type: IGT benaco bresciano rosso
  • GRAPE VARIETIES: Rebo.
  • DESCRIPTION: A deep red ruby color. Scents of ripe red fruits, with hints of spices.
  • SERVING SUGGESTIONS: Cold cuts, white meats, roasts and mature cheeses.
  • YIELD PER HECTARE: 60 hl
  • HARVEST: Mid October (a slightly late harvest for the variety).
  • VINIFICATION: Maceration and fermentation for 12 days in temperature-controlled stainless steel vats. Malolactic fermentation in tonneaux (2nd and 3rd usage) in which the wine matures for around 12 months. The wine then spends a period in stainslees steel and in bottle prior to release.
  • ANALYTICAL DATA: Alcohol 14,20%, Total Ac. 5,9 g/l, Dry Extract 28,00 g/l, Residual Sugar 1,5 g/l
  • BOTTLING: Spring 2019
  • Closure: Cork stopper
  • TOTAL PRODUCTION: 5.500
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Nepomuceno 2016

cantrina nepomuceno
nepomuceno cantrina
  • Organic Wine
  • Type: IGT benaco bresciano rosso
  • GRAPE VARIETIES: 70% Merlot, 15% Rebo, 15% Marzemino.
  • DESCRIPTION: Deep opaque ruby red with purplish highlights. A complex nose reminiscent of wild red berries, herbs and spices. On the palate it displays the powerful character of a ripe Merlot, echoing the sensations of the nose along with mouth-filling softness.
  • SERVING SUGGESTIONS: Stewed and braised meats, game and mature cheeses.
  • YIELD PER HECTARE: 50 hl
  • HARVEST: Picked by hand between mid-September and mid-October.
  • VINIFICATION: Macerations and fermentation with indigenous yeasts for 12-18 days in stainless steel vats with daily punching down of the cap and “dèlestages”, constant control of the temperatures. Malolactic fermentation and maturation in barriques for 18 months. Then the wine undergoes bottle-ageing prior to release.
  • ANALYTICAL DATA: Alcohol 15%, Total Ac. 6.10 g/l, Ph 3.30 Dry Extract 34.00 g/l, residual sugar 2.0 g/l.
  • imbottigliamento: Gennaio 2020
  • Closure: Cork stopper
  • TOTAL PRODUCTION: 7.700 bottiglie da 0,75 lt e 400 Magnum da 1,50 lt
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Sole di Dario 2015

sole di dario cantrina
  • Organic Wine
  • Type: Dessert wine – sweet Vino da Tavola 2015
  • GRAPE VARIETIES: Sauvignon 40%, Semillon 40%, Riesling 20%.
  • DESCRIPTION: A golden yellow colour with amber highlights. Intense and persistent scent that are reminiscent of apricots, jam, honey, nuts and candied fruit. The flavour confirms the sensations perceived on the nose and herb-like hints give added complexity.
  • SERVING SUGGESTION: Rich dark chocolate, nuts, dry pastries in general and excellent with blue or strongly flavoured cheeses.
  • YIELD PER HECTARE: 16,50 hl
  • GRAPE HARVEST: September.
  • VINIFICATION: Produced during best years, after an accurate selection of bunches, grapes are arranged in boxes where they dry out until 3 months and then pressed. Must naturally decants and it’s being arranged in new French oak barriques where it ferments spontaneously and rests for 24 months.
  • ANALYTICAL DATA: Alcohol 12,70%, Residual Sugar 185 g/l, Acidity 7,25 g/l .
  • BOTTLING: July 2017
  • Closure: Cork stopper
  • TOTAL PRODUCTION: 1.900 bottles from 375 cl.
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LIBERO ESERCIZIO DI STILE

ERETICO 2007

CORTECCIO 2017