Ricotta and mascarpone cream with berries or chocolate sauce
Crema di ricotta e mascarpone con salsa di frutti di bosco oppure cioccolato
Strawberry and forest fruit sauce Ricotta, mascarpone, sugared fruit Frozen strawberries and wild berries, sugar, mint leaf and lemon zest Chocolate sauce Water, sugar, unsweetened cocoa powder, dark chocolate
Vermentino PRODUCER: Fattoria Fibbiano APPELLATION: IGT Toscana AREA OF ORIGIN: Tuscany – Pisa GRAPE VARIETY: 100% Vermentino VINIFICATION: In the tank, the must is cryomacerated using dry ice to quickly lower the temperature and create a protective barrier to prevent oxidation. After 24 hours, the must is pressed and transferred to a temperature-controlled fermentation tank for approximately 30 days. AGING: 6 months of aging in concrete tanks and another 6 months in the bottle TASTING NOTES: Straw yellow in color with green highlights. The aromas are reminiscent of lavender, lemon balm, and thyme. On the palate, it is soft and mineral, with a fresh, persistent flavor and good acidity.
The Vermentino from Tenuta Campo al Mare is the son of the Tyrrhenian Sea. In fact, the vineyards are only a few hundred meters from the coast on completely sandy soils. Heroic viticulture. In the glass all the minerality and freshness that recall the iodine notes of the Bolgheri coast. Tasting: Aromatic explosion with hints of ripe nectarines, mango, buttercup, lemon peel and iodized notes. In the mouth, freshness and flavor cleanse the palate to prepare for the second glass. At the table: In our "Villa di Nozzole" we like to combine it with Mediterranean salad but also with seafood, fish in summer dishes or just as an aperitif. First harvest: 2005 Possibility of aging: up to 3 years Curiosity: Vermentino is the main grape variety of the Mediterranean Sea. It is born on the sands and for this reason it best expresses the mineral notes - Production area: produced with grapes grown in the Bolgheri area, in our Campo al Mare estate - Grape varieties: pure Vermentino Planting density: 6,200 vines per hectare Production per hectare : on average 8.5 t. of grapes Grape yield: approximately 70% - Winemaking: fermentation at a controlled temperature at 17°C. Permanence “sur lie” (on the lees) for 30 days Maturation: 4 months in steel Refinement: 1 month in the bottle
Trentodoc Blanc de Noirs Extra Brut, from Pinot Nero grapes only. denomination: Trento DOC Bianco. grapes: Selection of Pinot Nero grapes processed and harvested by hand. production areas: Dòs dei Cedri vineyard, near Maso Warth, located at an altitude of 350 metres above sea level, on the hill east of Trento, with south-west exposure. average age of the vineyards: 40 years. soil: Limestone. vinification: Soft pressing of the whole grapes with selection of the free-run must, fermentation and refinement for nine months in steel tanks. refinement: In the bottle on selected yeasts for a period of 72 months, followed by another year of refinement in the bottle. organoleptic notes: Fine perlage, intense straw yellow colour and bronze reflections. Fruity on the nose with smoky notes, nuances of toasted hazelnut and hints of evolutionary notes. On the palate it is ethereal, fresh, dry and persistent. average production: 2,700 bottles/year. index 19 production
Photo / Video Ciliegiolo Fattoria Fibbiano Ciliegiolo PRODUCER: Fattoria Fibbiano NAME: Ciliegiolo IGT Toscana AREA OF ORIGIN: Tuscany – Pisa SOIL: Generally medium-textured, rich in marine skeleton VARIETIES: 100% Ciliegiolo ALTITUDE OF THE VINEYARDS: 200 m. above sea level. YIELD PER HECTARE: 70 quintals PLANTING SPACING: 2.20 x 0.80 m TRAINING SYSTEM: Spurred cordon HARVEST TIME: Mid-September HARVEST: The grapes are harvested exclusively by hand. VINIFICATION: The grapes are destemmed, pressed and sent by gravity to special roto-fermenters, where they remain for approximately 10 days. Alcoholic fermentation occurs via indigenous yeasts present on the peel. AGING: The wine remains for 4 months in a concrete tank where it undergoes malolactic fermentation, then in Slavonian oak barrels for approximately 12 months. After bottling it is left to rest for another 4 months. BOTTLES PRODUCED: 8,000 ORGANOLEPTIC DESCRIPTION: Wine with an intense ruby red color with fruity hints of cherry, raspberry and blackberry. In the mouth it has excellent structure, persistence and supported by soft tannins. SERVING TEMPERATURE: 16-18°C RECOMMENDED PAIRINGS: Red meats, pasta and medium-aged cheeses.
Le Pianette PRODUCER: Fattoria Fibbiano NAME: IGT Toscana AREA OF ORIGIN: Tuscany – Pisa SOIL: Generally medium texture, rich in marine skeleton ALTITUDE OF THE VINEYARDS: 200 m. above sea level. VARIETIES: 70% Sangiovese – 30% Colorino YIELD PER HECTARE: 70 q PLANTING SPACING: 2.20 x 0.80 m TRAINING SYSTEM: Spurred cordon HARVEST TIME: Second half of September HARVEST: The grapes are harvested exclusively in hand. VINIFICATION: The grapes are destemmed, pressed and sent by gravity to special roto-fermenters, where they remain for approximately 10 days. Alcoholic fermentation occurs via indigenous yeasts present on the peel. AGING: The wine remains for 4 months in a concrete tank where it undergoes malolactic fermentation, then in Slavonian oak barrels for approximately 12 months. After bottling it is left to rest for another 4 months. BOTTLES PRODUCED: 30,000 ORGANOLEPTIC DESCRIPTION: Wine with an intense ruby red color with spicy hints. In the mouth it has a good structure and persistence with soft and fragrant tannins. SERVING TEMPERATURE: 18 °C RECOMMENDED PAIRINGS: Red meats, pasta, pizza and medium-aged cheeses
Made exclusively from Chardonnay grapes. Designation: Trento DOC Bianco. Grapes: Selection of Chardonnay grapes, processed and harvested by hand, from pergola-trained vineyards. Production areas: Maso Warth,
Very fine perlage, intense straw yellow color, fruity notes with subtle evolutionary hints. Dry, creamy, and savory on the palate. The finish is very persistent. Pressing of whole grapes with selection of the free-run must, fermentation and aging in steel tanks and large oak barrels until tirage. Aging: Aged in bottle on selected yeasts for 10 years. After disgorgement, it rests for a further 6 months in the bottle. Tasting Notes: