Katari

A fresh and balanced Pinot Grigio, which maintains the intrinsic finesse of the grape variety without distorting it. 

designation
Oltrepò Pavese Pinot Grigio DOC
grape variety
100% Pinot Grigio
production area
Oltrepò Pavese
harvest period
End of August / Beginning of September
Winemaking and aging

The grapes are softly pressed before the alcoholic fermentation which occurs in stainless steel tanks at a controlled temperature. The wine does not undergo malolactic fermentation. It is held on the lees in stainless steel tanks for about 6 months until just prior to bottling, and then it rests for at least 2 months before release.

organoleptic characteristics

Pale straw yellow color with green hues, on the nose, it is fresh floral with fruity aromas of pear, apple, and jasmine. A dry, medium-bodied white wine, with marked crispy acidity. On the palate, it is fresh, well balanced, with a pleasant lingering finish.

food pairings

Ideal as an aperitif and in combination with fish appetizers and white meats, such as poultry. A good pairing for salads, light and pureed soups, and fish first courses.

Piasa

Monovarietal and markedly fruity. A rich and fragrant rosé.

designation
Provincia di Pavia IGT Rosato
grape variety
100% Croatina
production area
Oltrepò Pavese
harvest period
Second decade of September
vineyard and land

The vineyards are located in Santa Giuletta and are characterized by clayey soil mainly. The average age of the vines is 30 years old, and the training system is guyot.

Winemaking and aging

The grapes are softly pressed before the alcoholic fermentation which occurs in stainless steel tanks at a controlled temperature. The wine does not undergo malolactic fermentation. It is held on the lees in stainless steel tanks for about 6 months until just prior to bottling, and then it rests for at least 2 months before release

organoleptic characteristics

Intense and bright cherry pink colour. On the nose, it opens with a markedly fruity bouquet, where the aromas of small berries, such as raspberry and wild strawberry, are complemented by fresh floral aromas of violet and rose. Fruity palate, well balanced by fresh acidity and a pleasant sapidity, revealing a rich and fragrant full-bodied wine with a lingering finish.

food pairings

Perfect with charcuterie, light cheeses, grilled meats, and pizza, but also ideal pairing with shellfish, fried anchovies, or fried fish.

Tiamat

A Pinot Nero that is an expression of finesse. Elegant aromas and delicate on the palate.

designation
Pinot Nero dell’Oltrepò Pavese DOC
grape variety
100% Pinot Nero
production area
Oltrepò Pavese
harvest period
End of August / Beginning of September
vineyard and land

The vineyards are located in Santa Giuletta and are characterized by clayey soil mainly. The average age of the vines is 30 years old, and the training system is guyot.

Winemaking and aging

The parcels of Pinot Nero are all hand-harvested and vinified separately in order to enhance the different terroirs and the characteristics of each vintage. For this reason, different vinification techniques are used, including the use of the whole cluster or only destemming, with the goal of seeking the best expression of each parcel. Cold pre-fermentative maceration is done before the alcoholic fermentation, which occurs in stainless steel tanks at a controlled temperature with short pumping overs daily. At the end of the fermentation, the wine is racked, and the malolactic fermentation is done part in stainless steel tanks and part in barriques.

organoleptic characteristics

Clear and luminous ruby-red colour. Fruity aromas, especially small red fruits, along with notes of undergrowth and a slight spiciness characterize the nose. Fresh with light sapidity, and pleasant soft tannins on the palate.

food pairings

Good pairing for first courses with meat sauces, and perfect with main courses based on grilled and roasted red meats.

Rivone

Intense and round. A full-bodied Chardonnay, emotional and with a great longevity

designation
Oltrepò Pavese DOC Chardonnay
grape variety
100% Chardonnay
production area
Oltrepò Pavese
harvest period
End of August / Beginning of September
vineyard and land

The vineyards are located in our estate in Santa Giuletta with exposure from East to South-West and are characterized by clayey-calcareous soil. The average age of the vines is 30 years old, and the training system is guyot.

Winemaking and aging

After a soft pressing of the whole grapes, not de-stemmed, the must is left to decant in thermo-controlled steel tanks. A few days later, it is decanted and subdivided among terracotta amphorae and French oak barriques, where the alcoholic fermentation, lasting about 4 weeks, occurs. The malolactic fermentation is carried out only in part. The wine is held for about 12 months sur lies among amphorae and barriques, during which frequent bâtonnages are done. After bottling, the wine rests for about 6 months before release.

organoleptic characteristics

Intense straw yellow color. On the nose, it opens on a large and complex bouquet in which ripe peaches, orange blossom, vanilla, flint, and eucalyptus honey can be recognized. On the palate, it is harmonious, smooth and round, with a nice fresh vein balanced by crispy acidity and delicate sapidity. A wine with a long lingering finish and a very good aging potential.

food pairings

In perfect harmony with fish-based dishes, whether they are tasty and rich like fried fish and ceviche, or more delicate like shellfish. Its versatility also makes it excellent in combination with first courses such as tagliatelle with mushrooms, or main courses based on white meats.

Fredo

A structured and complex Barbera Riserva. Dedicated to our grandfather, Alfredo Currado.

designation
Oltrepò Pavese DOC Barbera Riserva
grape variety
100% Barbera
production area
Oltrepò Pavese
harvest period
Mid September
vineyard and land

The vineyards are located on our property in Santa Giuletta and are characterized by mainly clayey soil. The average age of the vines is 40 years, and the training system is Guyot.

Winemaking and aging

The cold pre-fermentative maceration is followed by alcoholic fermentation in thermo-controlled stainless steel tanks for about two weeks, during which frequent pumping overs and “délèstages” are carried out. A post-fermentation maceration on the skins follows, and after racking, the wine is decanted to barriques, where it undergoes malolactic fermentation. The wine ages for about ten months in French oak barriques and, subsequently, about ten months in large barrels. This is followed by further aging in the bottle for about six months before release.

organoleptic characteristics

Intense ruby red color. On the nose, it opens to intense aromas of ripe fruits, among which cherry, blackberry and plum prevail, and to a floral note of violet with a delicate spiciness. On the palate, it is structured and complex, with a lingering finish balanced by its crispy acidity.

food pairings

Excellent match to first courses with rich sauces and stuffed pasta, such as agnolotti al ragù. It pairs particularly well with substantial dishes such as bollito misto (mixed boiled meat), stews, veal tail, ossobuco, or roasted game. In perfect harmony with matured or blue cheeses.

Partù

Our Pinot Nero Riserva. Austere and captivating, of great longevity.

designation
Pinot Nero dell’Oltrepò Pavese DOC Riserva
grape variety
100% Pinot Nero
production area
Oltrepò Pavese
harvest period
End of August / Beginning of September
vineyard and land

The vineyards are located on our estate in Santa Giuletta and are characterized by clayey-limestone soil mainly. The average age of the vines is 30 years old, and the training system is guyot.

Winemaking and aging

The parcels of Pinot Nero are all hand-harvested and vinified separately in order to enhance the different terroirs and the characteristics of each vintage. For this reason, different vinification techniques are used, including the use of the whole cluster or only destemming, with the goal of seeking the best expression of each parcel. Cold pre-fermentative maceration is done before the alcoholic fermentation, which occurs in stainless steel tanks at a controlled temperature with short pumping overs daily. At the end of the fermentation, the wine is racked, and the wine undergoes malolactic fermentation in barriques. After about twelve months, only the best parcels are selected and blended. This is followed by further aging in the bottle for about one year before release.

organoleptic characteristics

Deep, clear, and luminous ruby-red color with garnet reflections. On the nose, it opens to notes of violets, small red fruits, and spices. The palate is full, with a slightly tannic and balanced body with a pleasant mineral finish.

food pairings

Good pairing for first courses with meat sauces, and perfect with main courses based on red meat and roasted game.             

Ramé

A pure expression of Pinot Grigio. Take a sip and close your eyes: you will find yourself at a party in Bali.

designation
Oltrepò Pavese Pinot Grigio DOC
grape variety
100% Pinot Grigio
production area
Oltrepò Pavese
harvest period
First decade of September
vineyard and land

The vineyards are located in Santa Giuletta and are characterized by clayey soil mainly. The average age of the vines is 30 years old, and the training system is spurred cordon.

Vinification and aging

After de-stemming, a short maceration using inert gas in the press is done, and then a soft pressing. Fermentation occurs at a low controlled temperature in stainless steel tanks. Once the alcoholic fermentation is complete, about 20%/30% of the mass is aged in second passage barriques for approximately six months during which frequent bâtonnages are done. The rest of the mass is held on the lees in stainless steel tanks for about six months until just prior to bottling, and then it rests for at least 2 months before release.

organoleptic characteristics

Intense and luminous coppery color. The nose opens to a range of fruity and floral notes with hints of apple, pear, apricot, and acacia flowers, with a slightly sweet, almost honeyed finish. The palate is as sweet and soft as the nose. A light-bodied and elegant wine, with a round sip and a lingering finish, and a very light tannic final aftertaste.

food pairings

Excellent as an aperitif and as pairing for light appetizers, raw fish, and light cheeses. Perfect with risotto and main courses based on fish and white meats.

Exergia

Fragrant and delicate: a Moscato as energetic and valiant as San Giorgio.

designation
Moscato d'Asti DOCG
grape variety
100% Moscato Bianco
production area
Castiglione Tinella (CN)
harvest period
First decade of September
vineyard and land

The vineyards are located in San Giorgio di Castiglione Tinella, in the Langhe area (Piedmont), and are characterized by mainly limestone soil with sandy veins. The average age of the vines is about 40 years: the oldest was planted in the 50s, and the youngest in 2012.

Winemaking

After a selection of the best grapes, a soft pressing is carried out to preserve the most aromatic part, followed by natural cold settling. The must is stored in stainless steel tanks at a temperature of -3 °C. The alcoholic fermentation occurs in an autoclave and, upon reaching about 5% vol., is interrupted by rapid refrigeration. In order to preserve its fragrant aromaticity and freshness, the Moscato does not undergo malolactic fermentation; after sterile filtration, it is cold bottled.

organoleptic characteristics

Brilliant straw yellow color and fine perlage. The nose is intense and aromatic, opening to a delicate bouquet in which hints of acacia flowers, peach, and a musky aroma can be recognized. On the palate, it is sweet, elegant, and fresh thanks to its good acidity. Lingering finish of ginger and summer fruits.

food pairings

Versatile in pairings, it is perfect as an aperitif. In complete harmony with desserts and pastry but also a perfect combination with blue cheeses.

SG ‘67

A powerful Pinot Nero, coming from our oldest vineyard, planted in 1967.

designation
Pinot Nero dell’Oltrepò Pavese DOC
grape variety
100% Pinot Noir
production area
Oltrepò Pavese
harvest period
End of August/ Beginning of September
vineyard and land

Vineyard planted in 1967, with South-West exposure and clayey-calcareous soil, with limestone rocks

Winemaking and aging

The grapes are de-stemmed but not pressed in order to maintain the grape intact. Subsequently, cold pre-fermentative maceration is done before the alcoholic fermentation, which occurs in stainless steel tanks at a controlled temperature with short daily pumping overs. Once the fermentation is completed, the wine is racked, and the malolactic fermentation in barriques follows. After about nine months in French oak barriques of different origins, it is further aged for about nine months in a large oak cask. Lastly, the wine rests in the bottle for at least eighteen months before release.

organoleptic characteristics

Intense ruby red colour with typical garnet hues. Broad and complex on the nose, it expresses itself with herbaceous and red fruit scents, followed by a delicate spiciness and hints of cocoa and roasted coffee. The palate is enveloping with a range of flavours in perfect harmony with the nose, ranging from ripe red fruits to spices with a balsamic and persistent finish. The tannic texture is dense, yet delicate and silky, well balanced by acidity and a pleasant minerality, which makes this wine harmonious and elegant.

food pairings

Ideal pairing for stuffed pasta and pasta dishes with meat sauces. Perfect with main courses such as game, roasts or fatty fish. Its freshness also makes it an excellent accompaniment for cured meats and medium-aged cheeses.

V 18

Cooler exposure, protected by the woods, is a delicate and velvety expression of Pinot Nero.

designation
Pinot Nero dell’Oltrepò Pavese DOC
grape variety
100% Pinot Nero
production area
Oltrepò Pavese
harvest period
End of August/ Beginning of September
vineyard and land

Vineyard planted in 1996, with East/ North-East exposure and loam-sandy soil

Winemaking and aging

The grapes are de-stemmed but not pressed in order to maintain the grape intact. Subsequently, cold pre-fermentative maceration is done before the alcoholic fermentation, which occurs in stainless steel tanks at a controlled temperature with short daily pumping overs. Once the fermentation is completed, the wine is racked, and the malolactic fermentation in barriques follows. After about nine months in French oak barriques of different origins, it is further aged for about nine months in a large oak cask. Lastly, the wine rests in the bottle for at least eighteen months before release.

organoleptic characteristics

Intense ruby red colour with typical garnet hues. Broad and complex on the nose, it expresses itself with floral scents of violet, jasmine, and small red fruits, followed by a delicate spiciness. The palate is enveloping with a range of flavours in perfect harmony with the nose, ranging from small red fruits to spices, balanced with a pleasant minerality and persistent finish. The tannic texture is smooth yet delicate and silky, balanced by acidity and a pleasant minerality, making this wine harmonious and elegant.

food pairings

Ideal pairing for first courses and pasta with white meat sauces or fish soups. Perfect with main courses such as game, roasts, or fatty fish. Its freshness also makes it an excellent accompaniment for cured meats and medium-aged cheeses.

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