The 'Terra di Lavoro' by Galardi is a wine of great structure and prestige created by the clever blend of Aglianico and Piedirosso, refined in new oak barrels for 12 months. The vintages ranging from 1994 to today have seen a steady growth in the attention of experts and the public.
The Irpinia Aglianico DOC 'Serpico' by Feudi di San Gregorio wine of character and personality, deep and full, which is characterized by a range of ordered and varied aromas. 18 months in French oak barrels and barrels. A product to be reserved for those dinners where red meat and game are protagonists.
The Irpinia Bianco DOC 'Campanaro' by Feudi di San Gregorio is the perfect synthesis between Fiano and Greco. The delicate notes of yellow flowers and camomile from Fiano are combined with the freshness and minerality of the Greek. Balanced taste, enhanced by a short wooden passage that enriches the wine's bouquet. A white to match with seafood or white meat.
'Alexandros' by Colli di Lapio is a Greek in pureness unique for fineness, vinified and left to mature in steel tanks only to enhance its natural characteristics, in the best tradition of the territory. Beautiful floral and fruity notes of mango, peach, citrus. It stands out for its balance and elegance and will be able to give beautiful surprises even many years later.
'Andrea' by Colli di Lapio is a pure Taurasi, which follows the qualitative mark already traced with Fiano. 'Andrea' is a Taurasi produced from the 100% Aglianico vine, used in barriques for around 12 months and then still in the tank and 12 months in the bottle. Notes of morello cherry and sour cherries, soft taste with well-melted tannins.
The Furore Rosso by Marisa Cuomo is obtained from piedirosso and aglianico grapes harvested manually that arrive in the cellar intact. The must passes into French oak second passage barriques for 6 months. Red with hints of red berry fruit, especially cherry, licorice and small wild flowers. Fresh, soft and rich, with good tannins and spicy references.
The Ravello Rosso 'Riserva' by Marisa Cuomo is obtained from piedirosso and aglianico grapes harvested manually. Fermented in French oak barrels with a 20-day maceration on the skins. Subsequently, it is always raised in new French oak barrels, where it rests for at least 12 months. Soft taste, well balanced with a finish of licorice, vanilla and spices.
The Colli Rossi of Salerno 'Montevetrano' by Montevetrano is a famous wine, which offers uncommon taste-olfactory complexity. After fermentation, it ages for 14 months in new and second-hand barriques of French oak from Allier, Nevers and Tronçais. It is an IGT 'SuperCampano', rich in substance and structure. Great.
The Campi Flegrei 'Piedirosso' by La Sibilla is obtained from the piedirosso, an autochthonous vine of the Campania region. Red decided, vinified and left to mature in steel only to preserve the best characteristics. One of the best expressions of the territory, a fresh and fragrant red with a characteristic bouquet of mineral notes that refer to the volcanic nature of the area.
The 'CRUna deLago' by La Sibilla is a pure Falanghina and comes from vineyards located on volcanic soils located in the heart of the DOC Campi Flegrei. The grapes are collected only by hand. The must ferments at a controlled temperature and ages in steel for 6 months on its own yeasts. White with fresh and delicate aromas and expressive taste with pleasant minerality.
The Falanghina by La Sibilla is produced entirely from Falanghina grapes, picked and selected only by hand. This ancient vine of Greek origin, in the Campi Flegrei area has found its natural habitat thanks to the volcanic soil. The result is a fresh wine with a marked minerality. Fresh and delicate aromas. A great white perfect for any occasion.
Capri Bianco by Scala Fenicia is a wine that brings to mind the saltiness of the sea, with very pleasant iodine notes and sapidity at the end. Convinces for its enjoyable taste and for its versatility in matching. Produced and bottled on the island of Capri, it is a must for those who love extreme and territorial wines.
The Ravello Bianco by Marisa Cuomo is obtained exclusively from the must, which ferments for about 20/30 days on the selected yeasts. It rests in steel for about 4 months, so as to be marvelously intact on the fruit and on the varietal hints, as well as precious in its salty, mineral and Mediterranean nuances. The truest soul of the Amalfi coast.