This wine is produced in eastern Veneto using 100% Pinot Grigio grapes. The grapes are harvested by hand in the early morning hours of the day. They then go through a soft pressing and are fermented with selected yeasts at a controlled temperature of 59-64 degrees F. The wine is aged in stainless steel tanks for 3-5 months and then in bottles for another 2-3 months. 

This wine has a strong straw yellow color with an intense aroma and notes of nutmeg, peach, ripened apple and citrus. It has a dry and elegant taste, with strong hints of orange peel. It is remarkably sapid, long and harmonic. 

Pair with veal, shellfish, poultry.

Medium intensity with fresh fruit dominant characters of sweet citrus, peach, honey and fresh pineapple; supported by ginger notes.

The blend’s aim is to preserve the fruity characters and richness from Chardonnay, with the refreshing citrus and crisp acidity from Riesling.

Dry with soft mouth feel

Light bodied, balancing flavor intensity with palate freshness.

Pair with picnic lunches, poultry and fried fish and shrimp dishes.

Alcohol: 12 %, pH: 3.33 Sugar: 0.66%, Acidity: 0.7 g/100mL

This wine comes from Sangiovese grapes selected from Central Tuscany; Dogajolo Rosato is an elegant and structured product with fruity and vivacious floral aromas. These characteristics are the hallmark of a young innovative wine that is also easy to drink.

Vinification: the must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing: It is bottled in early January after being racked off the lees following fermentation.

Color: pale pink with elegant bright fuchsia tones.

Bouquet: floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants and sour cherry.

Flavor: broad and fresh with complex fruity aromas that end with a clean finish.

Alcohol: 12,5% by volume.

Serving temperature: 10-14°C, 50-57°F.

Gastronomy: excellent aperitif and hors d'oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish.

An excellent wine for meat dishes, particularly red meat. It is perfect with roasts, game and cold cuts as well as with traditional boiled meat dishes.

Serving temperature 18 - 20 °C

SENSORY CHARACTERISTICS

The bouquet has typically fruity notes of cherries and ­ flowery hints of violets fused with a spicy sensation from its brief time in wooden barrels. Well-structured and balanced with evolved, rounded tannin.

TECHNICAL DATA

Area of origin: Monastier & San Polo di Piave

Variety: 90 - 95% Raboso Piave, with a small percentage of Raboso Veronese.

Training system: Sylvoz and the traditional Bellussi system

Harvest period: Fairly late

Yield Kg grapes per ha: 13,000 kg

Vini­cation: Traditional with the must kept in contact with the pomace for a long time and partial ripasso over the pomace of the Raboso passito following our own traditional method

Maturing: Part in oak barrels, the rest in stainless steel containers

Alcohol: 13% Vol.

Sugar residue: 6.00 - 7.00 g/l

Total acidity: 6.00 - 6.20 g/l

Alcohol: 13% vol.

Area of Production: Region: Veneto. Classic area of Valpolicella north of Verona. Estate in the hills near the village of S. Ambrogio di Valpolicella.

Grapes: From red grapes Corvina (60%), Rondinella (35%) and Molinara (5%). System of growing: traditional with pergola and espalier.

Soil Composition: Calcareous and argillaceous grounds of glacial and alluvial origin.

Vinification and Production System: Soft pressing, fermentation for 6-7 days at controlled temperature (20-22°C.), preservation in thermoconditioned inox tanks, cold bottling in sterile bottling line.

Organoleptic Description: Dry, full-bodied and intense red wine.

Color: Intense ruby red.

Bouquet: Intense, fine, fragrant, delicately ethereal with a hint of bitter almonds.

Taste: Dry, full-bodied and velvety.

Serving Temperature: To be served at room temperature (18-19°C.).

Preservation: The wine can be aged for 4-5 years after the grape-harvest. Store in a fresh, dry and dark place.

Gastronomic Suggestions: Wine for roasts, grilled meat, game and mature cheeses.

Total acidity: 5.20 g/l Sugar: 6.70 g/l Total SO2: 89 mg/l Free SO2: 29 mg/l Net dry extract: 26.2 g/l Volatile acidity: 0.30 g/l

Origin Western Cape.

About the area: South Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.

Winemaking Specially: selected grapes were harvested, destemmed and inoculated with yeast. The wine was allowed to ferment until the desired sugar level was reached and subsequently fortied to stop the fermentation process. The wine was then moved to barrels for maturation.

Maturation: 2 - 4 years in a combination of 300 litre and 500 litre French oak barrels.

Varietals: Tinta Barocca + Ruby Cabernet + Souzão + Pinotage.

Wine description: Beautiful dark berry flavours are complemented by caramel, butterscotch and nuttiness. The wine is well balanced, fresh and fruitful with a lingering finish.

Serving suggestion: Serve chilled before a meal or after a meal with cheese.

Wine analysis Alcohol % volume: 17.21 pH: 3.48 Total acidity g/l: 5.11 Residual sugar g/l: 143.73

Crema Fina embodies wine, real dairy cream and other natural flavors to bring you a great tasting product that will be sure to liven up any occasion. 

Preserving Genuine Home Made Recipe Style
Made with 100% Pure Fresh Natural Dairy Cream
Original Specialty Orange Wine Recipe.
100% Natural Spices and Flavors No Preservatives
Sweetened with 100% Pure Cane Sugar

Complete Homogenization and 13.9% Alcohol by Volume.