Grapes: 85% Pinot Grigio, 15% Chardonnay Wine-making process: Fermentation is carried out without the skins ("in bianco"), with soft-pressing. The free-run juice ferments at a controlled temperature on selected yeasts. Bottle fermentation is carried out with strains of yeast specially selected by the winemakers. Characteristics: Straw yellow with light, ash-grey tinges. The bouquet is subtle and delicate yet well expressed, with notes of sun-dried hay and walnut skin and fruity echoes; on the palate it is dry, soft yet fresh and fully flavored, with a distinctive background of apples and aromatic herbs giving a prolonged finish. Ideally savored with: starters, fish and shellfish, sushi, soups, white meats. Perfect as a before-dinner drink.Serving: 50°- 54°F in large, long-stemmed wine glasses.
	PINOT NOIR   TENIMENTI CONFALONIERI ... Grapes: 100% Pinot Nero Ruby red color, on the palate is dry with a distinctive background of cherries. Pinot Noir harmonizes well with a wide variety of foods; the best matches to show off the delicacy and texture of Pinot Noir are: grilled salmon, a good cut of plain roast beef, or any dish that features mushrooms as the main flavor element. Other main dishes that match well with Pinot Noir include roasted and braised preparations of lamb, pheasant, and duck, as well as grilled meaty fish, such as salmon and swordfish.
	>>>> Grapes: 85% Barbera ; 15% Croatina Wine-making process: Fermentation on the skins ("in rosso"), at a controlled temperature, in stainless-steel tanks. Ageing: One year in small oak barrels; the wine is then bottle-aged for one year period before being released for sale. Characteristics: Ruby red color, assertive, heady bouquet, loaded with wild cherry and carnation notes, and spicy echoes; the palate is dry, clean, well-rounded and spirited, with a discernible, pleasantly pungent back palate of berries. Ideally savored with: flavorsome starters, red and white meats, cheeses. It may be enjoyed exceptionally throughout the meal. Serving: 64° F in wide wine glasses.
	''''' Grapes: 100% Moscato Bianco from the Oltrepò Pavese area.. Wine-making process: Fermentation is carried out at a controlled temperature without the skins "in bianco", with soft-pressing, using strains of yeast specially selected by the winemakers. It is then subject to a sudden drop in temperature in order to leave an increased amount of residual sugars. Characteristics: Soft white mousse; clear golden-yellow color; generous bouquet, very assertive, with notes of musk, rosewood, sage and ripe fruit to the fore; the palate is sweet, exceptionally gracious, fresh and lively, with a persistent backdrop that is, by turns, fruity and musky. Ideally savored with: cakes, oven pies, desserts in general, strawberries, raspberries, peaches. Serving: 42°-46°F in Champagne flutes or wide, shallow wine glasses.
	'''' Grapes: 50% Barbera ; 40% Croatina, 10% Uva Rara Wine-making process: A brief period of fermentation on the skins helps to retain all the characteristic features of the grapes in the resultant wine. Subsequently, the wine undergoes light re-fermentation in pressurized vats, ensuring the residual sugar levels to remain high, so as not to compromise its typically fruity aromas. Characteristics: Creamy purple mousse, generous musty bouquet redolent of raspberries and blackberries, and a subtle echo of aniseed. Ideally savored with: Cooked fruit, biscuits, cakes, strawberries, raspberries, blackberries, peaches and other non-acidic fruits. Serving: 50°-53° F in wide, long-stemmed wine glasses.