CASTELLARE

CABERNET SAUVIGNON Provincia di Pavia I.G.P.

Aging:  24 months in 15 hl barrels (Oak wood)

Type: Red Still

Grape variety: 100% Cabernet Sauvignon

Winemaking process: grapes facing south, 380 meters AMSL, clay soil, spurred cordon arrangement, 5.000 stumps per hectare. Organic growing, manual harvest at full maturation with selection of the grapes. Crushing by de-stemming and contact with the peels for a few days to extract the color. Fermentation in temperature-controlled steel tanks, maturation and aging in big oak barrels (15 hl) for 24 months.

Tasting note: clear to the sight, with a ruby red color, the scent highlights a complex wine which opens with an intense note of red fruits, blackberry and sour cherries, and then closes with a kind spicy note. In the mouth is dry, warm, soft and balanced.

Serving note: ideal with red and white meats, game and aged cheeses.

The suggested serving temperature is 16° - 18°

Curiosity: this international, elegant and complex wine, with a strong personality, is able to "talk" about the territory of Oltrepo Pavese, thanks to a careful but discrete work, in the vineyard and in the cellar, which respects the times of maturation and aging.

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CAMPO CASTAGNA

PINOT NERO dell’Oltrepo Pavese D.O.C.

Aging:  24 months in 15 hl barrels (Oak wood)

Type: Red Still

Grape variety: 100% Pinot Nero

Winemaking process: grapes facing west, 420 meters AMSL, clay soil, Guyot arrangement, 5.000 stumps per hectar. Organic growing, manual harvest with selection of the grapes.

Crushing by de-stemming and contact with the peels for a few days to extract the color, then racking. Fermentation in temperature-controlled steel tanks, maturation and aging in big oak barrels (10 hl) for 12 months, followed by six months in cellar after bottling.

Tasting note: complex and refined wine of ruby red color, with fruity, wide fragrance characterized by red fruits, cherry and strawberry, notes and a balanced presence of soft tannins and spices.

Serving note: ideal with red and white meats, game, mushrooms and aged cheeses.

The suggested serving temperature is 16° - 18°

Curiosity: settled in the highest and most aired fields of Castello di Stefanago, the vineyard Campo Casteagna is specially suited to grow Pinot Nero. The succession of sunny days and fresh and aired nights favours a slow maturation of the grapes: the nature and its rhythms give personality and character to this Pinot Nero, elegant expression of this territory.

CAMPO PIANO

PINOT GRIGIO Provincia di Pavia I.G.P.

Type: White Still

Grape variety: 100% Pinot Grigio

Winemaking process: grapes facing south-east, 390 meters AMSL, clay and tuff soil, spurred cordon arrangement, 4.500 stumps per hectare. Organic growing, manual harvest with selection of the grapes at full maturation. Crushing by soft pressing, contact with the peels for a few hours. Fermentation, maturation and aging in temperature-controlled steel tanks, then bottling during the spring. Six months in cellar after bottling.

Tasting note: still wine characterized by a straw yellow colour, fruity, wide and floral scent, and fresh, sapid and persistent taste.

Serving note: ideal as aperitif, with pasta dishes or risotto, white meats, fish or omelettes. The suggested serving temperature is 10° - 12°

Curiosity: the harvest of the grapes at full maturation and the brief contact with the peelings give this wine particular, fresh notes, unusual and pleasant

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SAN ROCCO

RIESLING Provincia di Pavia I.G.P.

Aging: 12 months in 15 hl barrels (Acacia wood)

Type: White Still

Grape variety: 100% Riesling Renano

Winemaking process: grapes facing west, 400 meters AMSL, clay and tuff soil, Guyot arrangement, 5.000 stumps per hectare. Organic growing, manual harvest with selection of the grapes at full maturation. Crushing by soft pressing. Fermentation and maturation in temperature-controlled steel tanks, then 12 months of aging in big barrels (15 hl), in acacia wood. Six months in cellar after bottling.

Tasting note: still wine characterized by a straw yellow colour, with greenish shades, bright and shiny, with a fine, wide and elegant scent and a fresh, fruity and soft taste.

Serving note: ideal as aperitif, perfect with appetizers, fish dishes and seafood. Particularly well suited to be served with goat cheeses.

The suggested serving temperature is 10° - 12°

Curiosity: the Renano Riesling grapes vinified pure, become a sapid, persistent and balanced wine with a strong personality. The particular aging in acacia barrels, enrich this wine with a particular softness and character.

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STEFANAGO BIANCO

Bianco - Provincia di Pavia I.G.P.

Organic Wine,White, Still

Grape variety: 60% Riesling Renano  40% Müller Thurgau

Alcohol percentage: 13%vol

Harvest: 2013

Viticulture and Vinification: organic growing, manual harvest with selection of the grapes at full maturation. Crushing by soft pressing. Fermentation, maturation and aging in temperature-controlled stainless steel tanks, then bottling during the spring.

Tasting note: still wine charachterized by a straw yellow colour, fruity, wide and floral scient, and fresh, sapid and persistent taste.

Serving technique and matchings: for the whole meal.

The suggested serving temperature is 10° - 12°

Details: pleasant wine, young and not demanding, explicity thought to accompany easily any dish of the daily meal.

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STEFANAGO ANCESTRALE

Müller Thurgau - Vino Spumante di Qualità Metodo Classico Brut

Type: Sparkling White

Grape variety: 100% Müller Thurgau

Winemaking process: grapes facing west, 400 meters AMSL, clay and tuff soil, Guyot arrangement, 5.000 stumps per hectare. Organic growing, manual harvest with selection of the grapes. The grapes are harvested at full maturation and crushed by soft pressing. Firs fermentation in steel tanks, and stops with the first cold days of winter. The following spring favors the awakening of the yeasts, which transform in alcohol the last residual sugar, starting naturally a second fermentation in the bottles. The disgorging is conducted manually and the bottles are filled with the same wine without other additions.

Tasting note: straw yellow color, persistent fragrance, aromatic and charming with intense fruity notes, copious froth, continuous and thin perlage, balanced taste with a right note of acidity.

Serving note: ideal as aperitif, suggested for the whole meal.

The suggested serving temperature is 10° - 12°

Curiosity: this wine is produced with a particular technique called "Ancestrale" (ancestral), formerly used to produce spumante. The entire vinification is done manually, without any technologic support, and the sparkling process only uses the sugar found in the grapes, without any external addition. The result is a very pleasant wine, simple and intuitive.

spumante. La lavorazione è interamente eseguita manualmente, senza il supporto di tecnologia, e la spumantizzazione avviene utilizzando solamente gli zuccheri dell’uva, senza nulla aggiungere, neppure nella fase di sboccatura.

Il risultato è uno spumante molto piacevole, semplice ed intuitivo

Solforosa presente: 30 milligrammi/litro.

STEFANAGO ANCESTRALE ROSE’

Pinot Nero - Vino Spumante di Qualità Metodo Classico Brut

Type: Sparkling Rosé

Grape variety: 100% Pinot Nero

Winemaking process: grapes facing south, 420 meters AMSL, clay soil, spurred cordon arrangement, 5.000 stumps per hectare. Organic growing, manual harvest with selection of the grapes. The grapes are harvested at full maturation, almost over-maturated, and macerated a few hours after crushing. Firs fermentation in steel tanks, and stops with the first cold days of winter. The following spring favors the awakening of the yeasts, which transform in alcohol the last residual sugar, starting naturally a second fermentation in the bottles. The disgorging is conducted manually and the bottles are filled with the same wine without other additions.

Tasting note: rosè spumante of cherry color, persistent and charming fragrance, with intense fruity notes, copious froth, continuous and thin perlage, balanced and harmonic taste with a right note of acidity.

Serving note: ideal as aperitif, suggested for the whole meal and tea biscuits.

The suggested serving temperature is 10° - 12° 

Curiosity: this wine is produced with a particular technique called "Ancestrale" (ancestral), formerly used to produce spumante. The entire vinification is done manually, without any technologic support, and the sparkling process only uses the sugar found in the grapes, without any external addition. The result is a very pleasant wine, simple and intuitive which recall the fragrance and taste of mature Pinot Nero grapes.

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STEFANAGO BIANCO FRIZZANTE

Organic Wine, White, Sparkling

Grape variety:100% Müller Thurgau               

Alcohol percentage:12%vol

Harvest: 2013

Viticulture and Vinification: vineyard facing west, 400 meters above sea level, Guyot arrengement, 5.000 stumps per hectar. Organic growing, manual harvest with selection of the grapes. The grapes, exclusively from our own vineyards, are harvested at full maturation and crushed by soft pressing. During the fermentation there is a residual sugar of 10 mg/lt. The wine is poured in the bottles, where it completes the fermentation. The residues of the fermentation remain in the bottle, donating a rural but classic flavor to this sparkling white.

Tasting note: straw yellow colour, fruity, wide and floral scient, and fresh, persistent and balanced taste, fragrant with the right acidity.

Serving technique and matchings: ideal as aperitif, suggested for the whole meal.

The suggested serving temperature is 10° - 12° 

Details: sparkling white proposed according to the farmers' traditions, and the fermentation inside the bottle adds a touch of cheerful semplicity.

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STEFANAGO CRUASE'

Oltrepò Pavese D.O.C.G. Metodo Classico

Pinot Nero Rosé - Brut

Organic Sparkling Rosé

Grape variety:  100% Pinot Nero                                     

Alcohol percentage: 13,5% vol

Harvest: 2011

Viticulture and Vinification: grapes facing south, 420 meters AMSL, clay soil, spurred cordon arrangement, 5.000 stumps per hectar. Organic growing, manual harvest with selection of the grapes. The grapes, are harvested at full maturation, almost over-maturated, and macerated a few hours after crushing. The first fermentation is in steel tanks, and stops with the first cold days of winter. The following spring favours the awakening of the yiests, which transform in alcohol the last residual sugar, starting naturally a second fermentation in the bottles. The disgorging is conducted manually, after at least 24 months of aging in bottle, and the bottles are filled with the same wine without other additions.

Tasting note: rosè spumante, persistent and charming fragrance, with intense floral notes, copious froth, conitnuous and thin perlage, balanced and armonic taste with a right note of acidity.

Serving technique and matchings: ideal as aperitif, suggested for the whole meal.

The suggested serving temperature is 10° - 12°

Details: Cruasè is a symbolic product of Oltrepo Pavese: a naturally coloured spumante, DOCG from Pinot Nero grapes, obtained through the classical method. The name Cruasè is the union of the words "Cru" (selection) and "Rosè". Cruà is also the name of the ancient  wine produced in Oltrepo Pavese during 1700 and 1800.

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FALANGHINA Igt Daunia

Grape variety: Falanghina, Greco 

Vine: Trained using the "Pugliese trellis" method.

Yield: 90,000 kg. per hectare

Vinification: The grapes are harvested and placed in plastic crates in the wine cellar where they are immediately stripped of leaves and stems and crushed. The grapes macerate in the juice at a controlled temperature of 20°C for 18 hours with skins and stems. After a light crushing, the grapes are left to ferment at a controlled temperature in steel tanks.

Sensory characteristics: brilliant straw-yellow colour, with golden undertones. The crisp and fresh bouquet with mineral nuances prepares the nose for the scent of pineapple and banana that follows. Full and quite flavourful on the palate.