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Frizzi
Naturally refermented in bottle

Pairing:
Bread & Salami

Crunchy and fresh bubble, suitable for every moment of the day
– Pinot Noir
– Durello
– Skin Contact Pinot blanc
Volcanic soil with basalt
10°C for service
Brio pop
Carbonic maceration red

Pairing:
Kebab

Vibrant and salty red, so juicy that one glass calls another one immediately after.
– Cabernet Franc
– Barbera
– Red Tocai
Volcanic soil with basalt
12°C for service
Bianco
Slim white with a dangerous drink, but at the same time deep and pulpy.

Pairing:
Fried salted codfish

Soft press white with partial skin contact
– Incrocio Manzoni
– Skin Contact Pinot Blanc
– Garganega
Volcanic soil with basalt
12°C for service

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vecchie vigne

Gioia
Red with long maceration in wooden barrel

Pairing:
Guinea-hen

Ethereal and deep Red elevating the Cabernet into the Olympus of the reds
– Cabernet Franc
Volcanic soil with tuff and limestone
12°C for service
Perla
White from late harvest and aged in wooden barrel

Pairing:
Oysters

Bodied and fruity white, the story of a vintage, an old vineyard, a terroir
– Garganega
Volcanic soil with tuff and limestone
14°C for service
Bolla
Oxidised champenoise method

Pairing:
Pizza with aged and blue cheese

Straight and sharp bubbles, extremely elegant, probably our best expression
– Durello
Volcanic soil with tuff and limestone
8°C for service
(not to be drank ice cold!)

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Freak
Amphora skin contact and aged in big wooden barrel

Pairing:
Fried chicken

An Orange wine where the grapes are the main character, pushing on pulp, fineness and sapidity.
– Durello
– Chardonnay
Volcanic soil with tuff and trachyte
14°C for service
Chic
Champenoise method from skin contact wine

Pairing:
Roast beef with capers and tuna mayonnaise

Fine and complex bubble, opening a new path for exploring champenoise method from autoctonous varieties.
– Amphora skin contact Chardonnay
– Pressed Durello
Volcanic soil with tuff and trachyte
10°C for service
our wines

How do we make our wines

Process:

We tried to sum in 3 point our way of working and understanding wine:

  • Drinkability: This is the guideline.
    We tend to achieve it by not disturbing the musts with enological preparations, dealing with good acidities and mineralizes coming from volcanic soils with different matrix.

 

  • Blend: In our opinion, blending creates uniques harmonies between body and acidity, independently from vintage and kinds of soil. We harvest at different rates from different vineyards to get wines which will express what we have in mind during the blending stage. Our grapes of the heart, in which we strongly believe, are Durello as white and Cabernet Franc as red grapes.

 

  • Bubbles: Just like a river flow.
    We are in love with champenoise method and naturally refermented in bottle wines. It’s our creed, the goal of always improving and learning from the best ones.