Location: Biacche, Verona

Grapes: Sauvignon

Vinification: Fermentation at controlled temperature in stainless steel tanks

Alcohol content: 13°

Location: Biacche, Verona

Grapes: Garganega

Vinification: Alcoholic fermentation: 30% in steel, 30% in large barrels and 40% in French oak barriques

Alcohol content: 12,5°

Location: Umbria

Grapes: Trebbiano Spoletino

Vinification: Maceration on the skins, ageing in wood

Hints: Dried apricot, Spices, Honey

Alcohol content: 13° | IGT

Location: Sudtirol

Grapes: 100% Pinot Grigio

Vinification: Fermentation and ageing for ten months, 75% in large wooden vats with regular bâtonnage, the remaining 25% with malolactic fermentation in tonneaux

Alcohol content: 14°

Location: Sudtirol

Grapes: 100% Chardonnay

Vinification: Alcoholic fermentation lasts 14 days and ageing takes place over ten months, 70% in large barrels and 30% in concrete tanks

Alcohol content: 13,5°

Location: Sudtirol

Grapes: 100% Chardonnay

Vinification: Alcoholic fermentation in equal parts in barriques and tonneaux. Subsequently, malolactic fermentation takes place and, upon completion, the wine remains on the lees for 11 months

Alcohol content: 14°

Location: Sudtirol

Grapes: 100% Gewurztraminer

Vinification: Fermentation at controlled temperature in stainless steel tanks

Alcohol content: 14,5°

Location: Fontanasanta, collina di Trento

Grapes: 100% Nosiola

Vinification: Fermented and aged in tinajas (amphorae) on the skins for 8 months

Alcohol content: 12,5°

Location: Sicilia

Grapes: 100% Carricante

Vinification: Aged in steel for 5 months

Organoleptic characteristics: Volcanic on the palate, white fruit and saline hints

Location: Pantelleria

Grapes: 100% Zibibbo

Vinification: Fermentation with indigenous yeasts in temperature-controlled steel tanks

Alcohol content: 12,5°

Location: Marsala

Grapes: 100% Grillo

Vinification: Spontaneous fermentation of a small portion of the mass in used barrels in the presence of skins (red vinification) by indigenous yeasts. The remaining portion ferments in terracotta amphorae and remains to macerate on the skins for several months

Alcohol content: 13,5°

Location: Comuni of Randazzo and Castiglione di Sicilia

Grapes: Grecanico Dorato, Carricante

Vinification: maceration with the skins and only indigenous yeasts for approximately 3 days, maturation in neutral fiberglass tanks for approximately 16 months

Alcohol content: 12,5°

Location: Vittoria-Ragusa

Grapes: Albanello, Moscato d'Alessandria

Vinification: Maceration on the skins and spontaneous fermentation in concrete vats. Racking and ageing in the same vats for 7 months

Alcohol content: 12,5°

Location Cantina: Pantelleria

Grapes: Zibibbo

Vinification: Crushing, maceration on the skins and spontaneous fermentation in amphorae. Racking and ageing in the same vessels for 7 months

Alcohol content: 13°

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: Monleale

Grapes: 100% Timorasso

Vinification: Spontaneous alcoholic fermentation with indigenous yeasts

Organoleptic characteristics: Aromatic breadth of acacia and lime flowers, with citrus sensations

Alcohol content: 14°

Location: Asti

Grapes: 100% Chardonnay

Vinification: Temperature-controlled fermentation in stainless steel tanks. Aged in Allier barriques for at least 2 years

Alcohol content: 14,5°

Location: Staffolo

Grapes: 100% Verdicchio di Jesi

Vinification: Spontaneous fermentation in cement, eight months of refinement

Hints: White berry fruit, elderflower and resin

Alcohol content: 13°

Location: Graniglia

Grapes: Fermentino, Bosco, Albarola

Vinification: Natural vinification, without added yeasts and with spontaneous fermentation

Organoleptic characteristics: On the palate, mineral, enveloping, fresh

Alcohol content: 13° | DOC

Location: Bonassola - Spezia

Grapes: 100% Vermentino

Vinification: Fermented in temperature-controlled stainless steel tanks

Organoleptic characteristics: On the palate, mineral, enveloping, fresh

Alcohol content: 13°

Location: Isola di Ponza

Grapes: Biancolella and Forastera

Vinification: Fermentation and refinement in steel

Alcohol content: 12,5°

Location: Villanova del Judrio

Grapes: 100% Malvasia

Vinification: Aged in French oak for 8 months, before bottling it is filtered

Hints: Notes of Sage, Aromatic Herbs, Lime and Citrus

Alcohol content: 13° | DOC

Location: Villanova Del Judrio

Grapes: 100% Tocai

Vinification: Maceration on the skins, alcoholic fermentation, aging in barriques

Hints: Turmeric, Honey, Mineral

Alcohol content: 13,5°

Location: Prepotto-Trieste

Grapes: 100% Vitovska

Vinification: The wine is aged for around twelve months in used French oak barriques and then for six months in stainless steel vats

Alcohol content: 12,5°

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: Oslavia - Gorizia

Grapes: Ribolla

Vinification: fFermented with extended maceration in buried Georgian amphorae, using indigenous yeasts and without temperature control. After racking and pressing, it returns to the amphora for at least another five months before beginning ageing in large oak barrels, where it remains for six years

Alcohol content: 14°

Location: Furore - Salerno

Grapes: Fenile 30%, Ginestra 30%, Ripoli 40%

Vinification: Fermented at a temperature of 12°C for approximately three months in oak barrels

Alcohol content: 14,5°

Location: Aquila

Grapes: 100% Trebbiano

Vinification: Fermentation in cement for 15 days, maceration on yeasts

Hints: Apples, Almonds, Fresh Flowers

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: Rioja, Spagna

Grapes: Tempranillo Blanco e Garnacha Blanca

Vinification: Fermentation in French oak barrels, aged on the lees for 6 months in oak barrels

Alcohol content: 14,5°

Location: Porto Santo - Madeira

Grapes: 100% Caracol

Vinification: Fermented in stainless steel vats on the lees, aged for just 3 months and then bottledent

Alcohol content: 12,5°

Location: Santorini

Grapes: Assyrtiko, Attiri e Aidani

Vinification: Separate vinification in steel for each grape variety, aged for 7 months

Alcohol content: 13,5°

Location: Santorini

Grapes: Assyrtiko

Vinification: Vinification at controlled temperature, fermentation 10 months

Alcohol content: 14°

Location: Santorini

Grapes: Assyrtiko

Vinification: Vinification at controlled temperature, cold maceration, aging for two years in steel

Alcohol content: 14°

Location: Mosella, Germania

Grapes: 100% Riesling

Vinification: Fermentation in steel, residual sugar present

Organoleptic characteristics: White peach, Petroleum, Lime

Alcohol content: 8,5° | QmP

Location: Maury, Francia

Grapes: Macabeu, Grenache Blanc, Carignan Blanc

Vinification: Fermented on yeasts, aged 8 months in wood

Organoleptic characteristics: Delicate, Fine, White Peach, Apricot

Alcohol content: 13°

Location: Loira, Francia

Grapes: Chenin Blanc

Vinification: Harvested by hand, the grapes are selected before starting alcoholic fermentation, which takes place in barriques. Maturation takes place in barriques, on the lees

Alcohol content: 13°

Location: Borgogna, Francia

Grapes: 100% Chardonnay

Vinification: Fermentation in steel tanks at controlled temperature and total malolactic fermentation

Alcohol content: 13°

Location: Borgogna, Francia

Grapes: 100% Chardonnay

Vinification: Fermentation in steel tanks at controlled temperature and total malolactic fermentation

Alcohol content: 12,5°