Product Information

The wine is a mixture of water (85-90%), ethanol (5-15%) and other substances (lactic acid, tartaric acid, tannins, gliceruna, esters etc.) that give specific organoleptic characteristics.

Wine is an alcoholic beverage produced solely by fermentation (total or partial) of the fruit of the vine.

Wine is a drink with psychoactive effects because of contenutodi ethanol, the component present in greater quantity in wine excluding water.

Wine types wines differ from each other for the system of vinification (wine and special type) and the organoleptic properties: color, smell, taste and aftertaste, while others help to define the parameters of a wine: alcohol, acidity, flavor , sensation of astringency (due to the tannins). Wines can be differentiated into still wines, sparkling wines, depending on whether or not they are able to release carbon dioxide at the opening of the bottles. Further distinction is the sugar content of unfermented wine (dry, semidry and sweet …)

Normal wines

The term normal wines the wines released for consumption after being the only wine-making process (ie without the technical interventions or subsequent additions of other components).

White wine

White wine shows the appearance of yellow color in different shades (from greenish to amber, passing through the straw and gold), is generally characterized by floral and fruity aromas, and must be consumed at a serving temperature between 8 ° C and 14 ° C, the prevailing taste sensations of freshness and acidity, but with increasing service temperature might arise unpleasant feelings of bitterness.

Rosé

Rosé wine shows the appearance of color between pale pink, the cherry and the claret, is generally characterized by fruity, and must be consumed at a serving temperature between 10 ° C and 14 ° C; taste prevail feelings of slight acidity, aroma and light body.

Red Wine

The red wine shows the appearance of red in various shades (from purple to ruby to garnet, and orange), is generally characterized by a wide variety of scents (flowers, fruits, jam, herbs, spices) and a greater or lesser feeling of softness, body and tannins; be consumed at a serving temperature between 14 ° C and 20 ° C.

Vino Novello

Is obtained by carbonic maceration. Has an intense color and strong aroma or secondary fermentation. Can not be placed on the market before 6 November of each year and if they recommend a consumption in the first six months because unstable. An optimal coupling is typical of the new wine with chestnuts, and consequently with food based on chestnut flour and chestnut as necci.

Raisin wine

From dried grapes processed as a normal wine. The drying may occur naturally on the plant (by doing so the late harvest) or artificially by placing the grapes on trellises on which the air is hot, or because of the so-called noble rot, which is the Botritys cinerea, which attacks the grapes forming a surface layer that evaporates the water contained nell’acino, thus increasing the concentration of sugars.

Wine Ruspo

Is made with a mixture of Carmignano DOCG wine through a fermentation process which takes about a slightly red color of the skins of grapes. It is often confused by non-professionals with rosé, or pink, and how it is used at temperatures of up to 10 ° C 14 ° C.

Wine barricaded

Barrels for aging wine

The wine is left barricaded aging in oak wood, with particular reference to the oak that is obtained from oaks, but also of cherry or beech. This process allows the wine to age slowly through a redox process that occurs through the wood fibers: it gives the wine a more intense aroma, a smell of toast and the taste will be more balanced and soft. The wood gives the wine tannins called Gauls (which are softer than those catechists present in the skin of the berries) and spicy (eg vanilla) and ethereal which gives the wine a precious bouquet. The most prestigious oak barrels for their performance are the French barriques of 225 liters, made exclusively with oak from the Allier forest. The fact that they can count on wood that historically come from the same trees, allows wine makers can establish different parameters for the aging of wines. It should be noted that it has become common practice by the very commercial wine producers add wood chips to wine to impart to the wine flavor and aroma of wood: many winemakers believe that this is a sham operation that can not possibly give the treated wine the characteristics of a true aging in barrels of precious wood. In fact it is considered that the effect of wood chips is mainly to give the wine hints of toasted but not contribute to changing aroma that is reached through the special redox balances that are determined in the barrel. In addition, they are the fine lees which are the basis of the evolution of wine aroma and part of its stabilization.

Special wines

You mean those special wines that after the winemaking process and before being released for consumption are subject to further technical assistance or the addition of other components.

The special wines are:

Sparkling wine: Following a traditional wine-making as a normal white wine is added to the so-called Liquer de Tirage or yeast, monosaccharides (sugar cane) and minerals, in order to provoke a second fermentation which can occur in the bottle (or Sparkling wine Classic) or autoclave (Charmat or Martinotti)

Fortified wine

Flavored wine