ELBA VERMENTINO DOC

Blend: Vermentino grapes
Vineyards: flatland at sea level, ferrus clay soil
Vine training: Guyot
Harvest: early September
Vinification: soft pressing of the grapes, slow fermentation at controlled temperature

Ageing: on lees in stainless steel vats
Bottling: the spring following the harvest
Colour: straw yellow
Bouquet: flowery hints of acacia, fruity note and notes of aromatic herbs
Taste: dry, fresh, sapid and persistent
Pairings: excellent as with appetizers, vegetables, risotto and soft cheese
Serving temperature: 8 - 10 ° C

ELBA ANSONICA DOC

Blend : Ansonica grapes
Vineyards: flatland at sea leve,l ferrous-clay soil
Vine training:  Guyot
Harvest: late September
Vinification: slow gentle  pressing, temperature-controlled fermentation

Ageing: in stainless steel tanks on lees

Bottling: in spring following the harvest
Colour: straw yellow
Bouquet: flowery hints and tropical fruit flavours
Taste: dry, fresh, sapid and fairly persistent
Food pairing: shellfish, stewed fish as the Elba special "sburrita di baccala", white meat
Serving temperature: 8° - 10 °C

EVERMENTINO IGP "Orto delle Fanciulle"

Blend : 100% Vermentino grapes 
Vineyards: flatland at sea leve,l ferrous-clay soil
Vine training:  Guyot
Harvest: in September
Vinification: After a ligh overmaturation on the tree, the grapes are softly pressed. A slow fermentation follows at controlled temperature.

Ageing: On lees in stainless steel tanks

Bottling: in spring following the harvest
Colour: straw yellow
Bouquet: Notes of citrus flavours and orange blossoms mingle with scents of acacia, ripe fruit and banana.
Taste: soft, sapid, fresh note finish, persistent
Food pairing: We suggest tasty dishes such as burrata cheese and mortadella cold cut.
It pairs best with noble fish such as baked dentex.
Serving temperature: 8° - 10 °C

ELBA ROSATO DOP

Blend: Sangiovese and Merlot grapes
Soil:  flatland at sea leve,l ferrous-clay soil
Vine Traning:   spur-pruned cordon
Harvest:   mid September
Vinification:   close contact with the skins for the first twelve hours; soft pressing and slow fermentation at controlled temperature

Aging : on lees in stainless steel vats
Bottling:   the spring following the harvest
Color:  cherry pink
Bouquet: wild strowberry, raspeberry and grape flovours 
Taste:   well balanced, fresh, persistent, slighty tannin at the end
Pairings:   cold cuts, grilled meat and fish, savoury pie and "Panzanella" a typical Elban salad with soaked stale bread, tomato and onion
Service temperature:  8 - 10 ° C

ELBA ROSSO DOP

Blend: Sangiovese and Merlot 
Soil:  flatland at sea leve,l ferrous-clay soil
Vine Traning:   spur-pruned cordon
Harvest:   mid September
Vinification:   maceration at controlled temperature for 7 - 8 days

Aging : on lees in stainless steel vats
Bottling:   the spring following the harvest
Color:  deep ruby red with purple nuances
Bouquet: eveloping, with black pepper and leather notes, red fruits flavour and light grass note
Taste:   rounding, quite fresh, tannic with a light bitter note at the end, typical of the island wine
Pairings:   meat, vegetable soup, try it also with fish soup
Service temperature:  18 ° C

ELBA ROSSO RISERVA DOP "Ginevra"

Blend: Sangiovese and Merlot 
Soil:  flatland at sea leve,l ferrous-clay soil
Vine Traning:   spur-pruned cordon
Harvest:   mid September
Vinification:   maceration at controlled temperature for 7 - 8 days in stainless steel vats; malolatic fermentation in oak barrels

Aging : 12 months in oak barrels and further 12 months in bottles
Bottling:   the spring one year after the harvest
Color:  ruby red with purple nuances and a touch of garnet
Bouquet: eveloping, with black pepper and leather notes, red fruits flavour and light grass note
Taste:   intense, tannic, persistent, soft and round tannins
Pairings:   roast meat, game meat, aged cheese
Service temperature:  20 ° C

ALEATICO DELL'ELBA PASSITO DOCG

Blend: Aleatico
Soil:  flatland at sea leve,l ferrous-clay soil
Vine Traning:   spur-pruned cordon
Harvest:  the second part of August 

Wiliting: the grapes are laid out to drying the sun for ten / Fifteen
Vinification:   slow maceration for 7 - 8 days in stainless steel vats at temperature controled

Aging : on lees in stainless steel vats
Bottling:   the spring following the harvest
Color:  ruby red with purple nuances
Bouquet: tea rose, berries, mulberry and cherry jam
Taste:   sweet, very intensive, slightly fresh and with a balsamic  note at the end
Pairings:   schiaccia briaca (typical cake from Elba), excellent with dark chocolate, red fruits, fruit and jam pies; try paring it  with blue cheese
Service temperature:  15 ° C

EXTRA VIRGIN OLIVE OIL

Olive variety:  Pendolino, Moraiolo, Frantoiano and Leccino
Obtain: cold pressing of olives
Food pairing: suitable for seasoning