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#Bio Organic Grillo

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Food pairing: Excellent with seafood or vegetarian pasta dishes, white meat, grilled and baked fish.

Grillo, a regional varietal, is sourced from organically-farmed vineyards in Sicily with clay and sand soils.

The grapes are harvested in the first ten days of September after careful checks to ensure an ideal balance between sugar ripeness and acidity.

Fermentation without the skins takes place in full compliance with organic production protocols, whereby soft pressing and careful temperature-controlled fermentation make it possible to enhance the primary aromas, particularly strong in this variety, enriching the palate at the same time.

A final period on the lees until March, when the wine is bottled, further brings its typical traits to the fore. 

#Bio Organic Primitivo

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Food pairing: Roasted or stewed red meats, game, mature cheeses.

#Bio grapes are from Organically-farmed vineyards in Salento, Sicily. The north-south facing vineyards are just 45 metres above sea level, mainly deep clay-loam soil, with sandy areas.

The grapes are fermented at a controlled temperature with about two weeks of maceration and frequent, gentle pumping over. After malolactic fermentation, part of the wine matures for 6 months in French oak barriques, and the remainder is aged in stainless steel. 

#Bio Organic Prosecco

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Food pairing: an exquisite aperitif or with appetizers, delicate starters, fish, cold cuts of white meat, fine patisserie.

#Bio is made from organic grapes grown in the Prosecco Doc area. The vineyards at an average altitude of 150–200 metres above sea level are south east facing and of morain clay soil.

The grapes are soft-pressed and the juice fermented at controlled temperature. Refermentation is carefully controlled, using the Martinotti method to preserve the grape’s special aromatic and floral profile, applying a strict organic production protocol

Residual sugar is 13g/l

#Bio Organic Chianti

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Food pairing: Mixed meat grill, poultry, lamb and Pecorino cheese.

#Bio is made from organic grapes grown in the hills of Chianti. The vineyards at an average altitude of 200–300 metres above sea level  with mainly tufa and alberese soils.

The grapes, grown on Guyot and spurred cordon trellis, are immediately taken to the winery after harvesting. They are fermented on the skins, with about 10 days of maceration and frequent pump-overs at controlled temperature to safeguard and enhance the primary aromas of grapes and the secondary aromas generated by the fermentation process. Bottling is scheduled after the most suitable period of ageing in stainless steel and concrete tanks.