Artemisia
Offida Pecorino
CONTROLLED AND GUARANTEED DESIGNATION OF ORIGIN (DOCG)
Straw yellow robe with golden reflections. Olfactory bouquet is full of floral aromas of acacia, hawthorn, chamomile and broom. Fruity notes associated with hints of pineapple, grapefruit, cedar and apple. Fresh herbaceous notes of lemon balm and sage. On tasting, all the typical characteristics of the variety come out: dry, fresh and balanced, with a clear saline mark that makes it long and deep.
GRAPE VARIETIES: 100% pecorino
VINE TRAINING TECHNIQUE: guyot
YIELD: 65 quintals/ Hectare
HARVESTING: hand picking following selection of bunches of grapes in the first week of September.
VINIFICATION: stainless-steel and temperature controlled fermentation, ripening on fine lees for a long period
ALCOHOL CONTENT: 13,5%
Mèroe
Sparkling Wine
TRADITIONAL METHOD
Straw yellow with brilliant golden reflections in the chalice, with fine, persistent bubbles. Intense scents mainly flower Aromas of broom flower. Yeast fragrances, bread crust and toasted wood. The mouth becomes soft and pleasantly savory also thanks to a cool, pleasant contribution.
GRAPE VARIETIES: 100% pecorino
VINE TRAINING TECHNIQUE: guyot
YIELD: 65 quintals/ Hectare
HARVESTING: hand picking following selection of bunches of grapes in the last week of August
VINIFICATION: after the harvest, grapes are crushed through a gentle pressing. The must is left to settle and purify and subsequently it undergoes fermentation in steel tanks at controlled temperature. In spring, sugars and selected yeasts (liqueur de triage) are added to the basic wine, subsequently it is bottled. The bottles are stored horizontally at constant temperature in a wine cellar for at least 24 months in order to develop effervescence. Afterwards the bottles enter the remuage stage: they are placed on special racks called pupitres that hold them at a 45° angle, with the crown cap pointed down. The wine in the bottles undergoes a process called riddling, that is lees are pushed towards the neck of the bottles and consolidated for removal. The lees removal process called disgorging (dégorgement in French) follows. Furthermore, the liquid level is topped up with liqueur d'expédition.
Eventually, the wine is corked and left to settle for a few months before being sold.
ALCOHOL CONTENT: 13%
Eden
Marche Bianco Passerina
TYPICAL GEOGRAPHIC INDICATION (IGT)
Straw yellow robe with pale green reflections. Well articulated nose with floral fragrances of hawthorn, acacia and yellow rose, beeswax and yellow fleshed fruits such as peach and medlar. In the mouth it is dry, it has a well-balanced flavor in the persistence and intensity of the perceptions related to the freshness that complement the finish with notes of citrus and mint.
GRAPE VARIETIES: 100% passerina
VINE TRAINING TECHNIQUE: Guyot
YIELD: 75 quintals/ Hectare
HARVESTING: hand picking following selection of bunches of grapes in the third week of September.
VINIFICATION: stainless-steel and temperature controlled fermentation, ripening on fine lees for a short period.
ALCOHOL CONTENT: 13%