"Giome" Benaco Bresciano Rosso I.G.P.

Classification: Dry Red Wine I.G.P.

Grapes: Merlot, Cabernet Sauvignon

Production Process:
The choice of this invented name is linked to a word of ancient Rome, Giomelle, which means union of two things, in fact the wine Giomi is the union of two major grape varieties in the area of Lake Garda, Merlot and Cabernet Sauvignon. These two grapes aged for 6 months in barriques controlled by a wise and continuous tasting from the barrel, which is brought to ripeness. After this period, the grapes are joined together with their aging give the possibility of an assembly, that is a blend that gives life to the wine Giome.

Color: Dark Ruby Red

Nose: The smell reminds us of berries, a hint of tobacco and spices.

Taste: Medium-bodied with very balanced hints of wood.

Serve: 55° F

Food Matching: Fried or grilled red meats, perfect with game.

"Negresco" Garda Classico Rosso D.O.P.

Classification: Dry Red Wine D.O.P.

Grapes: Groppello, Marzemino, Sangiovese and Barbera

Production Process:
The choice of this fantasy name is connected to the well-known Provencal “Hotel Negresco” of Nice. This red wine originates from the noble grape vines of the D.O.P. Classic Garda: Groppello, Marzemino, Sangiovese and Barbera varieties suitable to produce, after a long fermentation on their own skins, a modern wine which also has temperament. The product thus obtained has a well-defined structure which allows it to rest for approximately 12 months in 225 litre barrels, in order to confer a refinement and enrichment in complexity and different levels of taste and aroma. The Negresco wine can be conserved in its different harvests for several years, thanks to its body.

Color: Vivid Ruby Red.

Nose: Warm, full-bodied with tones of mature fruit, tobacco and spices.

Taste: Full and rounded, tannins well-integrated with the dark fruit component and the flavor is brought out with a balanced acidity.

Serve: 55° F

Food Matching: Medium cooked meats, roasts and spiedi with baked potatoes, first courses such as lasagna.

"Fabio Contato" Garda Classico Rosso D.O.P.

Classification: Dry Red Wine D.O.P.

Grapes: Groppello, Marzemino, Sangiovese and Barbera

Production Process:
The producer intervenes with his own signature on a wine that represents the highest expression of quality. The product comes from a selection of grapes on the vine, then brought quickly to the cellar to be introduced into the tank., the must remains in contact with the skins, fermentation begins and continues for 15 days. It is then poured into new 225 litre French oak barrels for a period of 24 months, and after a further 6 months of aging in the bottle, the wine is ready to be consumed.

Color: Vivid Ruby Red.

Nose: The bouquet offers secondary aromas in evolution of blackberry briars, laurel,and light nuances of geranium. Shades of tamarind and graphite in the second stage.

Taste: Full and rounded, tannins well-integrated with the fruit component and the flavor is brought out with an acidic vein that connects the whole.

Serve: 55° F

Food Matching: Important dishes of red meats, wild fowl, well-seasoned hard cheeses.

Chiaretto Garda Classico D.O.P.

Classification: Dry Rosé Wine D.O.P.

Grapes:Groppello, Marzemino, Sangiovese and Barbera

Production Process:
Prized for its fragrance and its delicate perfume. It is declared in literature as a “one night wine” from the moment in which the vinification of the four Gardesana grapes occurs with a brief contact between the must and the skins lasting only one night.

Color: Delicate, bright pink.

Nose: Elegant, mellow with a white almond note, strawberry and spring flowers.

Taste:Fresh and well-bodied, rich in flavor.

Serve: 45° F

Food Matching: Freshwater fish, but also mushrooms and dry poultry. Perfect with pizza.

"Molin" Lugana D.O.P.

Classification: Dry White Wine D.O.P.

Grapes: Turbiana

Production Process:
The white Lugana D.O.P. Molin wine takes its name from the Molino farm, the old company cellar. In addition to the techniques used to obtain the Lugana Tenuta Maiolo, the Molin selection has also a choice of the best grapes from the company’s vines, and uses vinification with cryomaceration, which is the presence of the skins with the must for more than 48 hours at a temperature of 3-4° C: techniques which have allowed us to obtain a Lugana wine which is more structured and has a more polished perfume. The production is limited to around 100,000 bottles a year of 75 cl and 375 cl. The attainment of international recognition “gold medal at the Bordeaux Competition and Milan Expo-Vip” has permitted the company to distinguish itself in the most prestigious markets.

Color: Luminous straw color.

Nose: A good consistency with kiwi, lavender and fresh almond sensations, the closing finale is a sensation of musk, with shades of mulberry flowers and mint.

Taste:Emphasises the freshness with hints of fleshy yellow fruits, aromatic herbs with a slightly sharp finish.

Serve: 45° F

Food Matching: First courses with fish sauce, raw meat such as carpaccio and medium-mature cheeses.

"Fabio Contato" Lugana D.O.P.

Classification: Dry White Wine D.O.P.

Grapes: Turbiana

Production Process:
This white Lugana D.O.P. Fabio Contato wine, that takes its name from the proprietor of the Provenza winery, represents the best expression of the company, having been left to mature for 6 months in 225 litre French oak barrels, with a further 3 months aging in the bottle. This is a wine of extremely limited production, result of many years experience, which wants to highlight the potential of the Lugana. The aging brings out the maturity of a wine of great structure, obtained from grape varieties older than the Company, with a low production but a full body.

Color: An intense straw color with olive green - gold reflections

Nose: Great complexity and a wide range of perfumes - yellow melon citrus, delicately spiced touches of ginger and cumin. The evolution in the glass offers hints of pearl barley and yellow peach.

Taste:Mellow and all-encompassing, the flavor interacts perfectly with the acidic vein and the softness, bringing to life aromas of yellow raspberries and saffron.

Serve: 45° F

Food Matching: First courses of white meat dishes, foie gras, Alba truffle, seasoned and lightly spiced cheeses.