The name Zagaia comes from the old dialect name for the vineyard where the grapes for this wine are grown. Zagaia is a semi-sparkling white wine with a very slight residual sugar.

It is made by blending three native grapes, Malvasia Aromatica di Candia, Ortrugo and Trebbiano, with an international one, Chardonnay. In spring, once the different wines have been blended, second fermentation takes place in pressure tanks thanks to the addition of Malvasia grape must.

Zagaia lends itself well to a wide range of pairings with cured meats, soft cheeses and vegetable dishes. It is also ideal with fried food as the freshness and bubbles cut through the grease.

Technical data sheet

Filiblù is a red wine produced with dried Cabernet Sauvignon grapes.

The name Filiblù comes from the blue string laden with grapes hanging out to dry.

When ripe, the bunches are picked in small fruit crates, hung on string under the south-facing portico and left to dry for several weeks, depending on the vintage. Once they have reached the right level of concentration, the grapes are destemmed and crushed. Fermentation is long and difficult, due to the alcohol content that develops and the low winter temperatures.

After devatting, the wine is racked into barriques where it rests for 24 months. Ageing in wood is followed by further maturation in bottle. The result of this long wait is a wine with a remarkably powerful nose and a robust structure.

When tasting, Filiblù initially comes across as closed and it is only with time, as it develops in the glass, that it manages to express itself to the full.

Recommended with blue cheese, also good with game.

Technical data sheet

In Latin, Praedulce means both ‘very sweet’ and ‘gently’.

It is a dried-grape wine produced with Malvasia Aromatica di Candia grapes.

The bunches are picked in August and left to dry in the sun for a few weeks on drying racks laid out in the meadow near the cellar. Once they have reached the right level of concentration, the grapes are crushed in the winery’s old press, which releases a very sweet and aromatic nectar. Fermentation is quite long due to the high sugar content.

Praedulce offers up explosive aromatic notes of dried figs, almonds and dried apricots on the nose.

Ideal with biscuits, but best drunk as a meditation wine.

Technical data sheet

Parelio (parhelion meaning literally ‘near the sun’) is an atmospheric phenomenon that produces bright spots of light around the sun. This shimmer of light can be glimpsed in a glass of this wine, where Malvasia adds warm sunny shades.

Parelio is a still white wine made from a blend of four grape varieties: Malvasia Aromatica di Candia, which adds pleasant aromaticity, Chardonnay, which strengthens the structure, and Ortrugo and Trebbiano for typicity.

The different grapes are picked and vinified separately, as they all have their own characteristics. After blending, the wine keeps all the original varietal notes as it doesn’t spend time in wood. It is ideal with strong-flavoured food, thanks to its aromatic freshness and nose-palate complexity.

Technical data sheet

The wine gets its name from the stream skirting the vineyard, which also gives its name to the ‘La Moresca’ area, where the vineyard that produces the Barbera and Croatina grapes for this semi-sparkling Gutturnio is located.

This wine should be drunk young, from the spring following the harvest.
Semi-sparkling Gutturnio is easy to pair and goes well with elaborate pasta and rice dishes and flavoursome meat dishes.

Technical data sheet

This is the intermediate type between the other two Gutturnio wines produced by the winery. The name comes from the oldest family vineyards in the hamlet of Folignano.

Colombaia is macerated on the skins for about ten days with frequent punching down and pumping over. After alcoholic fermentation, malolactic fermentation is started, which helps soften Barbera’s typical harsher aspects. In spring, a quantity of the previous year’s wine is added to the mass, after spending a year in barriques. After bottling, this Gutturnio undergoes a further long period in the bottle before finding the right balance.

It goes very well with meat dishes and mature cheese.

Technical data sheet

Ronco Altois the name of an old vineyard that adds elegance and aromatic complexity to the wine, thanks to its low production of bunches per plant.

The two varieties that make up the blend (Barbera and Croatina) are harvested at different times. Winemaking also requires different working times.

The long fermentation with maceration in steel, with frequent punching down and délestage, is followed by malolactic fermentation. The wine then rests for a year in French oak Bordeaux barriques, never new wood. After bottling, the wine undergoes a long period of ageing in the cellar.

Ronco Altooffers up initial fruity aromas which pave the way for more mature, spicy notes. The tannins and lively acid guarantee longevity and make it ideal with elaborate and succulent meat dishes.

Technical data sheet

‘Talché’ (or rather ‘here it is’ in the local dialect) is a monovarietal Barbera wine.

It is made from a selection of the best grapes from the vineyard that surrounds the winery, planted in 1998. The plants in this vineyard took a long time to reach a suitable maturity for a wine that has been wrongly overlooked in our territory; hence the name.

Its structure reveals a strong character softened by Barbera’s plushness and elegance.

It ferments in wood and ages in steel.

Talché goes well with strong-flavoured dishes.

Technical data sheet

"T'al digh me" (or “I’m telling you”) is a wine produced with Cabernet Sauvignon and Merlot grapes.

It is dedicated to my dad, Alessandro, founder of the winery, who always had a passion for Bordeaux blends and was one of the first local producers to believe in Cabernet Sauvignon, so much so as to plant it in his vineyards a long time ago. “T’al digh me” is a dialect phrase that he used to repeat when he wanted to underline the authority of what he was saying.

The grapes to produce this wine are picked at different times as the Merlot is an early-ripening grape, the first of the reds to be harvested, while the Cabernet Sauvignon ripens later, normally the last to be harvested.

The winemaking also requires different working times. Long and frequent punching down and pumping over extract colour and aroma. After blending, the wine matures in small oak casks for two years. Before bottling, a quantity of wine produced with dried Cabernet grapes is added to the blend; a further two years await it in bottle before it is ready.

Recommended with elaborate meat dishes.

Technical data sheet