Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eu nulla vehicula, sagittis tortor id, fermentum nunc. Donec gravida mi a condimentum rutrum. Praesent aliquet pellentesque nisi.
GRAPE VARIETY:
mainly Vermentino grapes.
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft pressing with destemming. Static decantation and fermentation with selected yeasts in steel tanks.
AGING:
in steel tanks, further refinement in the bottle for about 6 months.
ORGANOLEPTIC CHARACTERISTICS:
straw yellow color; the bouquet presents floral and fruity notes, paired with mineral nuances, fruit aromas and citrus notes. Fresh, fragrant, a slight sensation of saltiness joins the aromatic characteristics, resulting in a persistent ending evoking the hints perceived in the olfactory tasting.
GASTRONOMIC PAIRINGS:
best paired with first courses and delicate cheese.
SUGGESTED SERVING TEMPERATURE:
8-10 C°
GRAPE VARIETY:
100% Vermentino
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft crushing with destemming and with maceration on the skins for 12 hours at a controlled temperature. Static decantation and fermentation with selected yeasts in a steel tank.
AGING:
in steel tanks, further aging in the bottle for about 4/6 months.
ORGANOLEPTIC CHARACTERISTICS:
Straw yellow color; the nose recalls aromas of white-fleshed fruit, apple, peach, delicate fruity notes of citrus and Mediterranean shrub. Dry, savory and fresh, with a good gustatory balance and a pleasant organoleptic persistence. It closes with a slight bitter sensation, typical of Vermentino.
GASTRONOMIC PAIRINGS:
suitable to accompany Mediterranean cuisine, it is a perfect match with appetizers, fish-based first courses, fish dishes and fries, it can accompany roasted white meats.
SUGGESTED SERVING TEMPERATURE:
8-10 C°
GRAPE VARIETY:
100% Vermentino
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft crushing with destemming.
Static decantation and fermentation with selected yeasts in a steel tank.
AGING:
in steel tanks, further aging in the bottle for about 6 months.
ORGANOLEPTIC CHARACTERISTICS:
Intense straw yellow color with greenish reflections. Intense and persistent bouquet with floral and vegetable aromas of Mediterranean scrub and summer fruits. Pleasant taste-olfactory correspondence, warm, full of good thickness and lively balanced acidity.
GASTRONOMIC PAIRINGS:
ideal with delicate first courses or seafood dishes.
SUGGESTED SERVING TEMPERATURE:
8-10 C °
GRAPE VARIETY:
Sangiovese 100%
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft crushing with destemming and with maceration on the skins for about 10 days at a controlled temperature.
AGING:
in steel tanks in the tank for 12 months, in bottles for 3-4 months
ORGANOLEPTIC CHARACTERISTICS:
red with some nuances of garnet, the nose expresses aromas with tertiary notes, from tobacco to dried fruit, spicy and sweet notes. On the palate you can feel all the elegance of Sangiovese, maturity and fragrance come together.
GASTRONOMIC PAIRINGS:
try it with structured dishes such as meat stew, mixed grill and aged cheeses.
SUGGESTED SERVICE TEMPERATURE:
16-18 C °
GRAPE VARIETY:
Sangiovese 85% – Cabernet Sauvignon 15%
OENOLOGIST:
Andrea Pala
VINIFICATION:
following careful selection in the vineyard and in the cellar, soft crushing with destemming and with maceration on the skins for about 10 days at a controlled temperature.
AGING:
in steel tanks, a small percentage refines in wood, further aging in the bottle for about 4/6 months
ORGANOLEPTIC CHARACTERISTICS:
bright ruby red color, the nose expresses an intense and mature aroma of red fruit in jam, dried plums and sweet spices. The tasting will feel
concentrated, seductive, soft, with delicate spicy aromas and a clean, velvety and smooth tannin that accompanies a very persistent ending.
GASTRONOMIC PAIRINGS:
recommended with structured dishes such as meat stew, mixed grilled dishes and aged cheeses.
SUGGESTED SERVICE TEMPERATURE:
16-18 C °
GRAPE VARIETY:
Sangiovese 95% – Merlot 5%
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft pressing with destemming and skin maceration for about 15 days at a controlled temperature.
AGING:
aged in French oak barrels for 36 months.
ORGANOLEPTIC CHARACTERISTICS:
red color with some garnet nuances, the nose expresses aromas with sweet notes ranging from cocoa to cinnamon, from tobacco to dried
fruit, with a finish of cherry. The taste accentuates the notes just described, the balance between acidity and structure create a finish of great elegance.
GASTRONOMIC PAIRINGS:
try it with game-based dishes such as stews, braised meats, wild boar or duck-based dishes, also roasted veal and pork. Particularly ideal when seasoned with Mediterranean herbs and spices.
SUGGESTED SERVICE TEMPERATURE:
16-18 C °
GRAPE VARIETY:
90% Grenache, 10% Syrah
OENOLOGIST:
Andrea Pala
VINIFICATION:
after careful selection in the vineyard and in the cellar, soft pressing, a short contact with the skins allows a slight extraction of the color. Static decantation and fermentation with selected yeasts in steel tanks.
AGING:
in steel tanks, further refinement in the bottle for about 6 months.
ORGANOLEPTIC CHARACTERISTICS:
Pale pink color; the nose expresses fresh notes, aromas of white-fleshed fruit combine with the marked sensation of strawberry and cherry. On the palate we find an excellent balance between structure and acidity, giving a wide gustatory sensation.
GASTRONOMIC PAIRINGS:
Excellent as an aperitivo, it goes very well with both seafood and white meats.
SUGGESTED SERVING TEMPERATURE:
8-10 C°
GRAPE VARIETY:
80% Chardonnay, 20% Pinot Nero
OENOLOGIST:
Andrea Pala
VINIFICATION:
the philosophy of Sarò Franca stems from a great passion for the land and for winemaking: the technical cornerstones are mature vines,
thinning of the bunches in summer to obtain grapes that know how to enhance the typicality of the territory. These prerogatives are the baggage of an important tradition, made up of experience and competence, those same qualities that allow the courageous choice to create a Trentodoc Millesimato, from grapes of a single vintage, a Classic Method sparkling wine masterfully inserted in what is among the most important denominations for quality bubbles.
ORGANOLEPTIC CHARACTERISTICS:
Green gold color with fine and very persistent bubbles, the nose has an intriguing olfactory baggage marked by notes of biscuit, citrus peel and vanilla, floral hints of mimosa and magnolia and then again pistachio and pineapple. Crunchy taste and effervescence with the right flavor, both seasoned with a citrus freshness that balances the palate.
GASTRONOMIC PAIRINGS:
its delicate bubbles makes it perfect in combination with raw ham and mozzarella, with fried fish, tartare, shellfish, but it is also capable of enhancing the taste of white meats, fish or vegetable based first courses.
SUGGESTED SERVING TEMPERATURE:
8-10 C°
GRAPE VARIETY:
85% Chardonnay, 15% Pinot Nero
OENOLOGIST:
Andrea Pala
ROSE’:
Classic Method sparkling wine obtained from Chardonnay and Pinot Noir grapes. The vineyards located at high altitudes enjoy perfect exposure and are the scene of masterly temperature ranges that allow Pinot Noir, a very difficult variety in terms of maturation, to reach the parameters of excellence. The refermentation in the bottle and the long aging in the cellar complete the work, giving a Classic Method with an infinite drinkability
ORGANOLEPTIC CHARACTERISTICS:
elegant and refined, thanks to the long aging on the yeasts. With a very fine and persistent perlage, on the nose the first sensations are of freshly picked blackberries and blueberries, with a hint of strawberry in the finish. On the palate it is rich and silky with notes of wild rose,
ripe cherry and marzipan
GASTRONOMIC PAIRINGS:
it is enhanced by thinly sliced raw ham (San Daniele or Parma), a seared salmon or prepared in the Japanese style in “tataki”, finally it can also be paired with lamb or a veal fillet cooked at low temperature.
SUGGESTED SERVING TEMPERATURE:
8-10 C°