Location Cantina: Olbia

Grapes: 100% Vermentino di Sardegna

Vinification: Fermentation in oak, Ageing in steel and barriques for 7/10 years

Hints: Honey, Fig, Balsamic

Alcohol content: 14,5°

Location: Gorizia

Grapes: 100% Friulano

Vinification: Fermentation takes place on the skins in truncated cone-shaped oak vats for 60–90 days. After maceration, the wine is aged in barrels for 3 years and then refined in the bottle for 1 year

Alcohol content: 14°

Location: Duino Aurisina

Grapes: Vitovska, Malvasia, Sauvignon, Pinot Grigio

Vinification: Maceration on the skins for 15 days in wooden vats. After fermentation, the wine remains on the fine lees for 12 months in wooden barrels and vats

Alcohol content: 13°

Location: Campogalliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Bottle-fermented, hand-picked grapes

Organoleptic characteristics: Cherry Colour, Marasca, Wild Strawberry, Acid and Mineral

Alcohol content: 12° | DOP

Località: Campogaliano

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel and cement, refermented in the bottle

Hints: Wild strawberry, floral, minerality

Alcohol content: 12,5° | DOP

Location: Zola Predosa

Grapes: 100% Lambrusco di Sorbara

Vinification: Aged in wood and cement

Hints: Apricot

Alcohol content: 12°

Location: Roversano

Grapes: 100% Albana

Vinification: Spontaneous fermentation with yeasts, Maceration in amphora for 60 days on the skins, Maturation in amphora for 4 months, Unfiltered

Organoleptic characteristics: Mineral, Savoury. Hints of Apricot, Peach, Turmeric

Alcohol content: 13,5° | BIO

Location: Rimini

Grapes: 100% Trebbiano Romagnolo

Vinification: Vinified in red with the skins, where it matured for 6 months. Spontaneous fermentation, indigenous yeasts, no filtration

Alcohol content: 13,5° | IGT

Location: Mercato Saraceno

Grapes: 100% Famoso

Vinification: Spontaneous fermentation, maceration on the skins for three months, unfiltered

Organoleptic characteristics: Fresh, acid and mineral. Citrus, yellow flowers

Alcohol content: 13,5° | DOC

Location: Modena

Grapes: 100% Lambrusco di Sorbara

Vinification: Ancestral method, spontaneous fermentation

Hints: Strawberry, Rhubarb, Rosehip

Alcohol content: 11,5° | IGT

Location: Emilia Romagna

Grapes: 100% Lambrusco di Sorbara

Vinification: Fermentation in steel, prolonged maceration

Hints: Red fruits, Wet earth, Silky tannins

Alcohol content: 13° | IGT

Location: Atri

Grapes: 100% Abruzzo Pecorino

Vinification: Alcoholic fermentation without the skins in steel with indigenous yeasts; malolactic fermentation, unfiltered, bottle-ageing

Organoleptic characteristics: Mineral, savoury, hints of citrus fruits, hay, dried flowers, aniseed

Alcohol content: 13° | DOP

Location: Bizkaiko Txakolina, Paesi Baschi

Grapes: Hondarrabi Zuri

Vinification: Fermentazione in acciaio, affinamento sulle fecce

Hints: Agrumi, Erbe aromatiche, Salsedine

Alcohol content: 12° | DO

Location: Isola di Tinos

Grapes: Asyrtico, Aspro Aïdani

Vinification: Co-fermentation of the grapes in stainless steel tanks, without filtering, maturation for 10 months on fine lees

Alcohol content: 12°

Location: Alsazia, Francia

Grapes: Pinot nero, Pinot Bianco, Pinot Grigio, Auxerrois, Riesling, Gewurztraminer

Vinification: Maceration for 5 days, fermentation in steel for 7 months

Organoleptic characteristics: Tannic as a red, fragrant as a white

Alcohol content: 12,5°