OUR ORGANIC, BIODYNAMIC, NATURAL AND VEGAN WINES

Name: 1919 IL CENTENARIO – BLANC DE BLANCS Organic Metodo Classico Sparkling White Wine

Grape Varieties: Santa Maria 25%, Ortrugo 55%, Sauvignon 10%, Chardonnay 10%.

Type of Soil: Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 4300
Age of Vines: 15 years
Grape Harvest Period: Last ten days of August Average Yield Per Hectare: 7000kg/ha

White-wine fermentation
Soft pressed
Cold static decantation for 20 days
Fermentation in stainless steel
Partial malolactic fermentation
Ageing
Bâtonnage, 11 months in barrels on fine lees, followed by tirage. Remains on lees in bottles for at least 24 months.

Bottling Data: Alcohol 12% Vol. Residual sugar 5g/L extra Brut

Tasting Notes:

Has a fine and persistent perlage with mineral aromas accompanied by notes of bergamot, citron, white peach, apple, mint and
leavened bread dough.

Pairings: Ideal as an aperitif, with starters, cured fish and oysters.

Serving Temperature: 8-10°C

Name: TRAIANO Organic Still White Wine

Grape Varieties: Malvasia di Candia, Trebbiano Romagnolo, Ortrugo, Chardonnay

Type of Soil: Moderately loose-packed.
The vineyard is located 700 metres above sea level near the Roman town of Veleia.

Number of Vines Per Hectare: 3300
Age of Vines:10 years
Grape Harvest Period:First ten days of September Average Yield Per Hectare: 6,000kg/ha

Vinification: White-wine fermentation. The skins are immedia- tely separated from the must, which ferments at a controlled temperature between 12°C and 15°C.

Ageing: 4 months in bottles before going on the market.

Bottling Data: Alcohol 13% Vol. Residual sugar <4g/L Total acidity 6.5g/L

Features

Colour: bright straw yellow.
Aroma: hits the nose with fine, fruity and aromatic herbs and strong mineral notes.

Tasting Notes: fresh and full-bodied. Has a persistent flavour with notes of pear and sage.

Pairings: Great as an aperitif. It goes well with fresh cheese appetisers (goat’s cheese, burrata), and delicate cold cuts such as Parma ham, pasta or rice dishes with delicate vegetable or fish sauces, and fish main courses such as salted sea bass. Simple, but very elegant.

Serving Temperature: 10oC

Name: 1919 IL CENTENARIO – BLANC DE NOIRS Organic Metodo Classico Sparkling White Wine

Grape Varieties: Barbera 100%.

Type of Soil: Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 4300
Age of Vines:15 years
Grape Harvest Period: Last ten days of August Average Yield Per Hectare 7000kg/ha

White-wine fermentation.
Soft pressed
Cold static decantation for 20 days
Fermentation in stainless steel
Partial malolactic fermentation
Ageing
Bâtonnage, 11 months in barrels on fine lees, followed by tirage. Remains on lees in bottles for at least 24 months.

Bottling Data: Alcohol 12.5% Vol. Residual sugar 8g/L Brut

Tasting Notes: Straw yellow colour with orange specks. Perlage is fine and persistent; extremely broad bouquet: citrus, pink grapefruit, wild strawberry, white flowers, lime, acacia honey and green oregano.
It is a crisp, fruity and fresh wine, with notes of citrus from wild woods.

Pairings: Excellent as an aperitif, it also pairs well with cured or boiled seafood, scampi, red prawns, salmon, cured or mari- nated tuna and swordfish, buffalo mozzarella, burrata, pasta and rice with delicate vegetable sauces, ham.

Traditional Piacenza pasta dishes, tortelli with butter and sage, tortelli with pumpkin, panzerotti.
Main courses with white meat.

Serving Temperature: 8-10°C

Name: FLEUR Organic Sparkling Rosé

Grape Varieties:Barbera

Type of Soil:Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare:3300
Age of Vines: 11 years
Grape Harvest Period: First ten days of September Average Yield Per Hectare: 8000kg/ha

Vinification:White-wine fermentation. The skins are immedia- tely separated from the must, which ferments at a controlled temperature between 12°C and 15°C during the prise de mousse. Fermentation yeasts are then stirred for eight months using the bâtonnage technique.

Ageing: Long charmat, at least 6 months in bottles before being released to market.

Bottling Data: Alcohol 12.5% Vol. Residual sugars 8.3g/L Total acidity 8.5g/L

Features

Colour: vintage pink colour and “onion skin” hue. Evanescent froth upon pouring.
Aroma: elegant hints of violet, blackcurrant, raspberry, wild strawberry, as well as notes of yeast and bread crust.

Tasting Notes: it is distinctly fresh and full-bodied, as the vine and fossil-rich soil would warrant. Pleasant velvety sensations linger. It both surprises and intrigues.

Pairings: excellent with meat and fish appetisers, as well as starchy first courses, such as risottos, or main courses featuring roasted white meat or fatty fish. Excellent with margherita pizzas.
Serving Temperature: 6-8°C

Awards:Two Stars. During the Bellavita Expo in London in 2016, team of 213 judges, including high-profile experts, sommeliers, journalists and buyers, tasted and voted on competing products. The products with the highest scores were then categorised according to the following ranking: One star – “Simply delicious” (+7 point average).Two stars – “Outstanding” (+8 point average). Three stars – “Exquisite” (+9 point average)

Name: PIACENZIANO Organic Sparkling Gutturnio

Grape Varieties: Barbera 65%, Bonarda 35% Type of Soil: Moderately loose-packed.

The vineyard is located 350 metres above sea level. Number of Vines Per Hectare: 3300
Age of Vines: 10 years
Grape Harvest Period: First ten days of September Average Yield Per Hectare: 8000kg/ha

Vinification:Fermentation in stainless steel tanks with wild yeasts, maceration for three days with alternating submerged cap.

Ageing: Short Charmat method. Aged for eleven months in stainless steel autoclaves. Bottle fermentation.

Bottling Data: Alcohol 12.5% Vol. – 750ml Total acidity 6.2g/L

Features

Colour: intense ruby red with marked purple specks.
Aroma: intensely winey aroma followed by hints of blackber- ry, violet, blueberry and black cherry. Characteristic lasting almond notes.

Tasting Notes: fairly warm, round and tannic. It has a marked freshness that will favour pairings with Piacenza cuisine. Leaves the mouth feeling clean, with persistent fruity notes.

Pairings: perfect for pairing with salami from Piacenza, such as classic pisarei and fasö, cotechino with mashed potato, mixed boiled meats, roasted coppa, and grilled rib eye. Pair with rabbit or chicken cacciatora recipes.

Serving Temperature: 14-16°C

Name: L’ONGINO
Organic Gutturnio Superiore
Grape Varieties: Barbera 65% , Bonarda 35%.
Barbera (historical): medium-sized bunch, pyramidal, tenden- tially compact, winged (150-200g). Bonarda (historical): small cone-shaped bunch, slightly winged, irregular and sparse (150-250g)

Type of Soil:Moderately loose-packed.
The vineyard is located 350 metres above sea level at the same level as the River Ongina.

Number of Vines Per Hectare:3600 Age of Vines:10 years

Grape Harvest Period:Middle ten days of September
Average Yield Per Hectare: 8000kg/ha

Vinification: Fermented in stainless steel tanks with indigenous yeasts, macerated for a week with alternating submerged cap.

Ageing: Six months in steel tanks, followed by a short period of time in oak barrels, and six months in bottles.

Bottling Data: Alcohol 13.5% Vol. – 750ml Total acidity 6.4g/L

Features

Colour: ruby red with purple specks.
Aroma: intense aroma of cloves, cinnamon and black pepper, followed by notes of red berries, such as black cherry and plum. Lasting notes of almond and rhubarb.

Tasting Notes: medium-bodied with good acidity, velvety tannins, persistent flavour.

Pairings: we suggest dishes such as fresh stuffed pasta, roasted or grilled meats, and medium-strength cheeses.

Serving Temperature: 16-18°C

Name: ARCHEUS
Colli Piacentini DOC, Organic 2013 Noble Rot Passito di Malvasia

Grape Varieties:Malvasia Aromatica di Candia 100%. Historical grapes grown in a vineyard that’s around 35 years old, located 350 metres above sea level near the River Ongina . Plants are pruned in mid-August. The autumn morning fog and ideal weather conditions allow ‘noble rot’ to form in the vines.

Type of Soil: Moderately loose-packed.
The vineyard is located 350 metres above sea level.

Number of Vines Per Hectare: 3500 Age of Vines: 35 years

Grape Harvest Period: The grapes are harvested by hand between the end of November and the beginning of Decem- ber.

Average Yield Per Hectare

700 litres/ha

Vinification : Dryied on the vine, soft pressed.

Ageing 72 months in French oak barriques.

Bottling Data:

Alcohol 13.5% Vol. – 500ml Total acidity 5.9g/L

Features

Colour: this late-harvest wine with grapes botrytised from noble rot has a deep golden yellow hue with specks of amber.
Aroma: intense aroma of yellow fruit, and dried apricot in particular, followed by notes of saffron, dried fig, toasted almonds and marzipan.

Tasting Notes: very sweet, but never cloying thanks to its good final acidity. Persistent with light, smoky notes.

Pairings: we suggest pairing this wine with biscuits, pastries, soft cheeses and gorgonzola.

Serving Temperature: 14-16°C

Awards: Three stars  During the Bellavita Expo in London in 2015, a team of 213 judges, including high-profi- le experts, sommeliers, journalists and buyers, tasted and voted on competing products. The products with the highest scores were then categorised according to the following ranking: One star – “Simply delicious” (+7 point average). Two stars – “Outstanding” (+8 point average). Three stars – “Exquisite” (+9 point average)

Name: L’ONGINO MAGNUM
Organic Gutturnio Superiore
Grape Varieties: Barbera 65% , Bonarda 35%.
Barbera (historical): medium-sized bunch, pyramidal, tenden- tially compact, winged (150-200g). Bonarda (historical): small cone-shaped bunch, slightly winged, irregular and sparse (150-250g)

Type of Soil:Moderately loose-packed.
The vineyard is located 350 metres above sea level at the same level as the River Ongina.

Number of Vines Per Hectare:3600 Age of Vines:10 years

Grape Harvest Period:Middle ten days of September
Average Yield Per Hectare: 8000kg/ha

Vinification: Fermented in stainless steel tanks with indigenous yeasts, macerated for a week with alternating submerged cap.

Ageing: Six months in steel tanks, followed by a short period of time in oak barrels, and six months in bottles.

Bottling Data: Alcohol 13.5% Vol. – 750ml Total acidity 6.4g/L

Features

Colour: ruby red with purple specks.
Aroma: intense aroma of cloves, cinnamon and black pepper, followed by notes of red berries, such as black cherry and plum. Lasting notes of almond and rhubarb.

Tasting Notes: medium-bodied with good acidity, velvety tannins, persistent flavour.

Pairings: we suggest dishes such as fresh stuffed pasta, roasted or grilled meats, and medium-strength cheeses.

Serving Temperature: 16-18°C

Name: 1919 IL CENTENARIO – BLANC DE BLANCS Organic Metodo Classico Sparkling White Wine, MAGNUM

Grape Varieties: Santa Maria 25%, Ortrugo 55%, Sauvignon 10%, Chardonnay 10%.

Type of Soil: Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare: 4300
Age of Vines: 15 years
Grape Harvest Period: Last ten days of August Average Yield Per Hectare: 7000kg/ha

White-wine fermentation
Soft pressed
Cold static decantation for 20 days
Fermentation in stainless steel
Partial malolactic fermentation
Ageing
Bâtonnage, 11 months in barrels on fine lees, followed by tirage. Remains on lees in bottles for at least 24 months.

Bottling Data: Alcohol 12% Vol. Residual sugar 5g/L extra Brut

Tasting Notes:

Has a fine and persistent perlage with mineral aromas accompanied by notes of bergamot, citron, white peach, apple, mint and
leavened bread dough.

Pairings: Ideal as an aperitif, with starters, cured fish and oysters.

Serving Temperature: 8-10°C

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ORGANIC WINE IN BRIEF

  • PESTICIDES ARE NOT USED IN VINEYARDS THAT ENTER THE FRUIT THROUGH THE LEAF AND ROOT APPARATUS, CONSEQUENTLY THEY WILL NOT BE IN YOUR GLASS.
  • CHEMICAL ADJUVANTS AND CLARIFIERS ARE NOT USED IN THE VINIFICATION PROCESS, THEREFORE NO TRACE WILL REMAIN IN THE WINE.
  • THE SULPHITES ARE ENDOGENOUS THAT IS NATURALLY PRODUCED FROM BIOLOGICAL YEASTS DURING ALCOHOLIC FERMENTATION.
    WE DO NOT USE ANIMAL ORIGINAL CLARIFIERS (EX. ALBUMIN OR FISH GLUE). HERE’S THAT OUR WINES ARE ALSO VEGAN.
  • WE DON’T SAY IT IN WORDS ONLY, BUT WE ARE ORGANIC AND VEGAN CERTIFIED.
  • THERE WOULD BE MANY OTHER THINGS TO TELL … WE ARE WAITING FOR YOU IN THE CELLAR IN FRONT OF A GLASS COMBINED WITH THE GASTRONOMIC TRADITION OF THE TERRITORY !!

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