ROSSO RISERVA OLTREPO PAVESE D.O.C.
red wine
Made from Croatina and Barbera grapes. Intense deep ruby-red colour. Full and slighty tannic flavour, with notes of marasca cherry and violets and medium aromatic persistency. Robust and full-bodied, this is a great wine for ageing. The grains undergo a slight maceration on the skins in stainless steel barrels and are then transferred to wood for ageing for at least 24 months. After bottling the wine rests for at least 6 months before being released ready to drink.
Technical notes
Vine: Barbera, Croatina, Uva rara
Name: “Profondo di SanMichele” Rosso Oltrepo Pavese Riserva
Appellation D.O.C.
Soil: marly, calcareous
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: mid September
Harvesting method: manual, in open boxes, with grapes selection
Vinification: after destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 25 days, with daily pumping over of the must over the grape dregs. Malolactic fermentation follows on.
Ageing: for 24 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.
RECENT AWARDS
Il Golosario - Club Papillon
Profondo di SanMichele 2001 - Top Hundred 2009
Wein-plus.de (Germany)
Profondo di SanMichele 2003 - pts 85/100
Guide L’Espresso 2009
Profondo di SanMichele 2003 - pts 15/20
Guide Viniplus 2009 - AIS Lombardia
(Italian Sommeliers Association)
Profondo di SanMichele 2001 - 4 "rose camune"
PINOT NERO RISERVA OLTREPO PAVESE D.O.C.
red wine
Made entirely from Pinot Noir grapes, aged for 18 months in French oak. Ruby-red colour with amaranthine hues. A wine of great elegance, intense, clean, with notes of marasca cherry, blackcurrant, liquorice and spice. Good structure with long persistency. Serve with grilled meat and mature cheese.
Technical notes
Vine: Pinot Nero
Name: “Pynòs” - Pinot Nero Oltrepo Pavese Riserva (in rosso)
Appellation: D.O.C.
Soil: marly, calcareous
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: beginning September
Harvesting method: manual, in open boxes, with grapes selection
Vinification: after destemming and crushing of the grapes, the must ferments in contact with the skins in steel vessels under controlled temperature for 20 days, with daily pumping of the must over the grape dregs. Malolactic fermentation follows on.
Ageing: for at least 18 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.
RECENT AWARDS
Wein-plus.de (Germany)
Pynòs - Pinot Nero 2003 - pts 85/100
Guide Viniplus 2009 - AIS Lombardia
(Italian Sommeliers Association)
Pynòs - Pinot Nero 2003 - 3 "rose camune"
International Wine & Spirit Competition
London 2008
Pynòs - Pinot Nero 2003 - bronze medal
“ROSSO PIANORI”
ROSSO I.G.T. PROVINCIA DI PAVIA
red wine
Made from Barbera (45%), Croatina (45%) and Pinot Nero (10%) grapes. Intense deep ruby-red colour. Full bodied and slighty tannic with medium persistency. Serve with all kinds of meat dishes.
Technical notes
Vine: Barbera (45%), Croatina (45%), Pinot Nero (10%)
Name: “Rosso Pianori”
Appellation I.G.T. Provincia di Pavia
Soil: marly, calcareous
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: mid September
Harvesting method: manual, in open boxes, with grapes selection
Vinification: after destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping over of the must over the grape dregs. Malolactic fermentation follows on.
Ageing: at least 12 months in bottle under controlled temperature to complete the organolectic characteristics.
BONARDA
OLTREPO PAVESE D.O.C.
red wine
A classic from Oltrepo Pavese, a structured wine made entirely from Croatina grapes. Intense ruby red colour. Naturally slightly sparkling. Delicate fruity and floral perfumes, with spicy notes. Balanced, with good persistance, is best served at cellar temperature to accompany meat dishes of all kind. Ideal with salami.
Technical notes
Vine: Croatina (100%)
Name: Bonarda Oltrepo Pavese
Appellation DOC Denominazione di Origine Controllata
Soil: marly, calcareous
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: mid September
Harvesting method: manual, in open boxes, with grapes selection
Vinification: after destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping over of the must over the grape dregs. Refermation follows in order to achieve natural slight sparkling.
Ageing: at least 6 months in bottle under controlled temperature to complete the organolectic characteristics.
“ROSA, ROSAE”
PINOT NERO ROSATO OLTREPO PAVESE D.O.C.
rosé wine
Made entirely from Pinot Noir grapes. The brief contact with the skins leaves a brilliant pink colour. A wine of great elegance, with notes of cherry. Good structure with long persistency. Serve as an aperitif or with light dishes and seafood.
Technical notes
Vine: Pinot Nero
Name: “Rosa, Rosae” - Pinot Nero Rosato Oltrepo Pavese
Appellation: D.O.C.
Soil: marly, calcareous
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: beginning September
Harvesting method: manual, in open boxes, with grapes selection
Vinification: after destemming and crushing of the grapes, the must is left in contact with the skins for about 12-18 hours, then is separated to continue the fermentation in steel vessels under controlled temperature.
Ageing: at least 6 months in bottle under controlled temperature to complete the organolectic characteristics.
RECENT AWARDS
Guide Viniplus 2009 - AIS Lombardia
(Italian Sommeliers Association)
Rosa, Rosae - Pinot N. Rosato 2007 - 2 "rose camune"
RIESLING OLTREPO PAVESE D.O.C.
white wine
Made entirely from Riesling grapes. A still wine, straw-yellow coloured, brilliant with green reflexes. Fresh and delicate, notes of apples with long persistency. Can stand full ageing. Best served with pasta dishes, sea food and vegetables.
Technical notes
Vine: Riesling Italico
Name: Riesling Oltrepo Pavese
Appellation: D.O.C.
Soil: calcareous, marly
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil: grass
Protection: low environmental impact
Harvesting period: beginning September
Harvesting method: manual, in open boxes with grapes selection
Vinification: brief maceration at low temperature followed by soft pressing. The must is clarified by precipitation, then ferments in stainsteel vessels under controlled temperature.
Ageing: at least 6 months on yeast in stainless steel vessels to complete the organolectic characteristics. After bottling the product is normally kept in a thermoconditioned storage area for at least 2 months.
MOSCATO PASSITO OLTREPO PAVESE D.O.C.
dessert wine
Made entirely from Muscat grapes . After late harvesting, the grapes are left to dry for 3-4 months, up to when they loose about half of their weight and develop botrytisation (botritis cinerea) which gives them added richness. Aged in wood for at least 12 months. An amber-coloured dessert wine with loads of dried fruit, including apricots, raisins, orange zest and figs. Aromas of Muscat, with an exotic character of pineapple and peach. Caramelized notes of honey on the palate. Carried acidity to aid the sweetness with a long pure and clean length. Full-bodied and zesty, sweet and thick, with a lively full flavoured aftertaste. Best served at room temperature, with pastries, chocolate cakes and also mature and blue cheese.
Technical notes
Vine: Moscato
Name: “Gloria” - Moscato Passito Oltrepo Pavese
Appellation: D.O.C.
Soil: calcareous, marly
Altitude: 350-380 m asl
Training: Guyot espalier
Pruning: short, manual
Soil management: grass
Protection: low environmental impact
Harvesting period: late harvesting, October
Harvesting method: manual, in open boxes with grapes selection
Drying: after late harvesting, the grapes are left to dry on straw mats or in baskets in a ventilated room. The process of drying removes the water content of the grapes while concentrating sugar and flavor content.
Vinification: the grapes are then crushed and a slow fermentation begins, initially in stainless steel vessels under controlled temperature, then slowly in wood until the process of fermentation stops naturally and the wine is left with residual sugar.
Ageing: for12 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature in order to complete the organolectic characteristics.
RECENT AWARDS
Wein-plus.de (Germany)
Gloria - Moscato Passito 2003 - pts 87/100
International Wine & Spirit Competition, London 2008
Gloria - Moscato Passito 2003
Silver Medal (best in class)
“Deep bright gold. Most attractive aromatic nose of sultanas with a hint of stewed tea and grape pips. Gentle sweetness on the palate not cloying, good concentration, very smooth, ample and soft and the unmistakeable charm of the moscato grape. This is beautifully mature and is perfect for drinking now”
