Barbera Still Red

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES barbera rare grapes
IN THE GLASS still red

Vinification
After carefully inspecting the stage of ripening, harvesting takes place towards the end of September, and the grapes after being destemmed and crushed, under go maceration for ten to twelve days depending on the characteristics of the vintage, in stainless steel tanks, with frequent pumping over. Firstly with a malolactic fermentation, immediately following with the alcoholic fermentation in French and Austrian barrels, of which 1/3 new 2/3 secondpassage, for about 12 months.

Organoleptic Features
Brilliant ruby red with violet reflections, intense, harmonious with hints of prunes, leather and spices. On the palate full and well structured.

Food Suggestions
Savoury starters, roast, braised and boiled meats.

Barbera Wine Card

Barbera Lively Red

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES barbera rare grapes
IN THE GLASS lively red

Vinification
Harvesting takes place towards the end of September, and the grapes afterbeing destemmed and crushed, under go maceration for eight to ten days depending on the characteristics of the vintage, in stainless steel tanks, with frequent pumping over. At the end of the malolactic fermentation the wineages in stainless steel tanks for about 4/5 months. Before bottling the spume develops in pressurized tanks to obtain a natural refermentation.

Organoleptic Features
Ruby red. To the nose, the initial vinous perceptions leave space for an intense bouquet with hints of black currants and marasca cherries. Warm in the mouth smooth with acidy hints which mingle with its full body.

Food Suggestions
Well accompanies meat filled ravioli; hot salami such as typical Italian cotechino or zampone, all roasted meats, mature and semi mature cheeses.

Barbera Wine Card

Bonarda

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES croatina rare grapes
IN THE GLASS lively red

Vinification
The Oltrepo has a historical vocation for the production of red wines, Croatina, in fact, is the most ancient grape grown in the area; the first historical accounts date back to 1200. Croatina grapes are harvested by hand depending on the maturation stage, de-stemmed and pressed; it then undergoes maceration that lasts between eight to ten days depending on the characteristics of the vintage, in stainless steel tanks, with frequent pumping over. At the end of the malolactic fermentation the wine ages in stainless steel tanks for about 4/5 months. Before bottling the spume develops in pressurized tanks to obtain a natural refermentation.

Organoleptic Features
A ruby red of with violet reflections, Intense and vinous with hints of cherries and wood land fruits. It is a smooth elegant wine. To be drank young.

Food Suggestions
Excellent throughout any meal.

Bonarda Wine Card

Buttafuoco

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES barbera croatina rare grapes
IN THE GLASS still red

Vinification
Harvesting takes place towards the last 10 days of September, and the grapes after being de-stemmed and crushed, under go maceration for eight to ten days depending on the characteristics of the vintage, in stainless steel tanks, with frequent pumping over. At the end of the malolactic fermentation the wine is aged for 70% in stainless steel tanks and 30% in barriques for about 7/8 months; when blended it is aged for a further 2 months in bottles.

Organoleptic Features
An impenetrable ruby red; the nose the wine shows a splendid intensity with spicy notes together with black cherry and plum jams. To the palate full bodied and well structured.

Food Suggestions
Meat filled ravioli, hot salami and cured pork dishes, also with game such a share and wild boar and well seasoned cheeses.

Buttafuoco Wine Card

Sangue Di Giuda

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES croatina barbera rare grapes
IN THE GLASS sweet lively red

Vinification
After a carefully controlling the state of maturation, harvesting takes place in the 2nd week of September, after being de-stemmed and crushed they undergo a controlled temperature maceration to maintain a high sugar content. Then follows the draining of 60% of the free drawn wine, the must is then cooled and put into pressurized tanks. The fermentation is thermostatically controlled; once the wines start to spume it is put into bottles.

Organoleptic Features
A sweet wine of a bright ruby red with purplish reflections. Full bodied and vinous with notes of violets together with raspberry and blueberry jams, smooth and fragrant.

Food Suggestions
All desserts, biscuits, jams, strawberries, peaches, fruit salads spicy cheeses and roast chestnuts.

Sangue Di Giuda Wine Card

Custio

TIPOLOGY Oltrepo Pavese doc
GRAPE VARIETIES barbera croatina rare grapes
IN THE GLASS still red

Vinification
This wine is one of the oldest still in the company's production and is found on the summit of the "CUSTIO" hill. After being de-stemmed and crushed, they undergo maceration for eight to ten days depending on the characteristics of the vintage, in stainless steel tanks, with frequent pumping over. At the end of the malolactic fermentation the wine is aged for 50% in stainless steel tanks and 50% in barriques. For about 10 months; when blended it is rested for a further 2 months in bottles.

Organoleptic Features
A deep ruby red. An aroma of intense spicy notes, black cherries and plums, an austere wine of great structure and persistence.

Food Suggestions
Red meat dishes such as thinly slice drump steak (tagliata), tasty fillet steaks or delicious T bone steaks. Well seasoned cheeses and game.

Custio Wine Card

Pinot Nero

TIPOLOGY Provincia di Pavia IGT
GRAPE VARIETIES pinot nero
IN THE GLASS still red

Vinification
It one of the worlds greatest red grapes, that has found a perfect residence in the favourable lands of the Oltrepo. After a carefully controlling the state of the maturation harvest takes placeduring the 2nd week of September. After being de-stemmed and crushed, the grapes undergo maceration for eight to ten days depending on the characteristics of the vintage, in stainless steel tanks. At the end of the malolactic fermentation the wine is aged in stainless steel tanks for about 6/7 months and a further 2 months in bottles.

Organoleptic Features
Ruby red, it distinguishes itself with notes of black currants and marasca cherries a wine of great "class".

Food Suggestions
Perfect throughout any meal, but particularly suitable for all kinds of roasts, hot salami, grilled meats and also with medium matured cheeses.

Pinot Nero Wine Card

Pinot Grigio

TIPOLOGY Provincia Pavia IGT
GRAPE VARIETIES pinot grigio
IN THE GLASS still

Vinification
Pinot Grigio has found a perfect habitat in the Oltrepò Pavese and in Italy it boasts one of the largest areas of grape production. Oltrepò Pavese’s microclimate, together with cool nights and hot days, create perfect conditions for grape maturation. The harvest is carried out by hand, so as to individually choose each bunch at its optimal state of ripeness. After the harvest the grapes undergo a soft pressing. The must obtained is fermented in stainless steel tanks at a controlled temperature. The less stay in contact with the wine for a long period so as to enhance the complexity of the wine’s aroma. It is kept at a cool temperature until bottling.

Organoleptic Features
Colour: Straw yellow with greenish hues. Nose: delicate, typically fruity, reminiscences of ripe pears Palate: dry, sapid, harmonious with a good structure.

Food Suggestions
Perfect as an aperitif, well accompanies fish and white meats, well matched with thick soups, and egg based dishes.

Pinot Grigio Wine Card

Pinot Nero Rose

TIPOLOGY Provincia Pavia IGT
GRAPE VARIETIES pinot nero
IN THE GLASS lively rosé

Vinification
After carefully inspecting the stage of ripening, harvesting takes place during the first decade of September. The must obtained by the pressing is softly pressed with the skins which results in the delicate pink colour. The fermentation takes place in purity and takes place inpressurized, temperature controlled stainless steel containers, with selected yeasts. The wine obtained is aged in stainless steel tanks for about 4 months. Before bottling the spume develops in pressurized tanks to obtain a natural refermentation.

Organoleptic Features
Intense pink with bright reflections, to the nose pleasant fruity and floral hints (dog rose). To the palate fresh and smooth.

Food Suggestions
Excellent as aperitif, perfect with appetizers, risotto, white meats, fish and also appreciable with pizza.

Pinot Nero Rose Wine Card

Pinot Nero Still White

TIPOLOGY Oltrepo Pavese DOC - vinified in white
GRAPE VARIETIES pinot nero
IN THE GLASS still white

Vinification
Pinot Nero vines have found a perfect residence in the favourable lands of the Oltrepo. The Oltrepo boasts the absolute leadership on the national territory for both quality and quantity of these kinds of grapes. Vinified by a soft pressing the must obtained is cooled to 10° cand left to rest for 24 hours. Subsequently, the fermentation takes place in purity and takes place in pressurized, temperature controlled stainless steel containers, with selectedyeasts. The wine obtained is aged in stainless steel tanks for about 6 months.

Organoleptic Features
Straw yellow, luminous and bright, a young fresh floral fruity perfume a pleasant, full and elegant wine.

Food Suggestions
Excellent as aperitif, accompanies appetizers, seafood, delicate starters, fish and also well suited with pizza.

Pinot Nero Still White Wine Card

Pinot Nero Lively White

TIPOLOGY Oltrepo Pavese DOC - vinified in white
GRAPE VARIETIES pinot nero
IN THE GLASS lively white

Vinification
Pinot nero grapes have found a perfect residence in the favourable lands of the Oltrepo. The Oltrepo boasts the absolute leadership on the national territory for both quality and quantity of these kind of grapes. Vinified by a soft pressing the must obtained is cooled to 10°c and left to rest for 24 Hours. Subsequently, the fermentation takes place in purity and takes place in pressurized and temperature controlled stainless steel containers, with selected yeasts. The wine obtained is aged in stainless steel tanks for about 6 months.

Organoleptic Features
Straw yellow, on the nose delicate, fragrant aromas with hints of golden delicious apples and peaches on the palate fresh and elegant with excellent persistence.

Food Suggestions
Excellent as aperitif, accompanies seafood appetizers, fish, delicate soups and white meats.

Pinot Nero Lively White Wine Card

Riesling

TIPOLOGY Oltrepo Pavese DOC
GRAPE VARIETIES riesling
IN THE GLASS lively white

Vinification
The grapes harvested during the first decade of September, are pressed and the must obtained remains in contact with the skins for one night at a low-temperature. Racking and fermentation follows 60% of the free run wine is put into stainless steel tanks at a strictly controlled temperature. After the alcoholic fermentation the wine rests for about 4 months. Before bottling the spume develops inpressurized tanks to obtain a natural re-fermentation.

Organoleptic Features
Faded straw yellow, elegant, distinguished by the clear perfume of pippinapples. On the palate it is delicate and fresh.

Food Suggestions
Suitable for simple dishes such as hot appetizers and dishes with a delicate flavour. Excellent with all kinds of fish dishes.

Riesling Wine Card

Chardonnay

TIPOLOGY Oltrepo Pavese DOC
GRAPE VARIETIES chardonnay
IN THE GLASS lively white

Vinification
Harvest takes place towards mid September. The grapes are pressed and the must obtained remains in contact with the skins at very low temperature for an entire night. After racking and the fermentation of the free run wine, the must is cooled and put into thermostatically controlled stainless steel tanks for 5 months. Before bottling the spume develops inpressurized tanks to obtain a natural re-fermentation.

Organoleptic Features
Straw yellow, an intense delicate and elegant aroma with fragrant floral and fruity notes. Captivating and harmonious to the palate.

Food Suggestions
Well accompanied with all types of shellfish and fish based menus, perfect with melon with Parma ham.

Chardonnay Wine Card

Moscato

TIPOLOGY Oltrepo Pavese DOC
GRAPE VARIETIES muscat
IN THE GLASS sweet, lively white

Vinification
Harvest takes place towards mid September when it reaches a high sugar level. The grapes are pressed and the must obtained remains in contact with the skins at very low temperature for 12 hours. After racking the must is cooled and put to rest into stainless steel tanks. The fermentation is thermostatically controlled; once the wines start to spume it is then put into bottles.

Organoleptic Features
Straw yellow with golden reflections, the intense and fragrant floral aromas are marked with apricot and peach blossoms. A delicate persuasive sweetness.

Food Suggestions
The most famous of all are the traditional Christmas ‘Panettone of Milan’ and the ‘Pandoro of Verona’. Included in this category are also all kinds of sponge based cakes and biscuits, also fruit and fruit salads enjoy Muscat’s company.

Moscato Wine Card

Montebello Spumante Brut Rose

TIPOLOGY Rosé Spumante wine
GRAPE VARIETY pinot nero

Vinification
The grapes are harvested by hand and then vinified with a soft pressing with the skins which results in the delicate pink colour. They then ferment in strict temperature controlled stainless steel tanks between 16°/ 17° for about 6 months. Subsequently, the bottling takes place with the formation of spume in the bottle where the wine will continue to develop for a further 14 months.

Organoleptic Features
A bright pink rosè, a fine perlage, with an ample persistent spume. Perfume delicate and fragrant with hints of mature fruits a subtle bouquet of yeasts which are well blended with its pleasantvinosity. Elegant and caressing.

Food Suggestions
Perfect as an aperitif and an enjoyable company throughout the day.

Montebello Spumante Brut Rose Wine Card

Montebello Spumante Brut

TIPOLOGY White sparkling spumante wine
GRAPE VARIETY pinot nero

Vinification
The grapes are harvested by hand and then vinified in white with a soft pressing; they then ferment in strict temperature controlled stainless steel tanks between 16°/ 17° for about 6 months. Subsequently, the bottling takes place with the formation of spume in the bottle where the wine will continue to develop for a further 14 months.

Organoleptic Features
A fine persistent perlage, with an intense creamy spume, a bright straw yellow. Intense and elegant with fresh floral hints well blended with delicate perfumes of yeasts and bread crust. Fresh, smooth and captivating of great structure.

Food Suggestions
Perfect a an aperitif, a versatile spumante which well accompanies delicate first courses and all kinds of fish.

Montebello Spumante Brut Wine Card