Showing all 7 results
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Sant'Evasio Collection / Red Wines
Nizza D.O.C.G. (Copy)
Nizza D.O.C.G. (Copy)
Variety : 100% Barbera, yield 70ql per hectare
A marl vineyard of the San Nicolao cru, 230mt above sea level, low guyot training system, south-east exposure
VINIFICATION METHOD : destemming, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS : stainless steel at controlled temperature
MATURATION : small oak barrels (barriques) and large barrels for 18 months and subsequent aging in the bottle for 1 year.
CONSERVATION : 10 years and more & # 039;
TEMPERATURE OF SERVICE : 18-20 ° C -
Sant'Evasio Collection / Red Wines
Barbera d’Asti D.O.C.G. Superiore
Barbera d’Asti D.O.C.G. Superiore
Variety: Barbera
A vineyard of fossil marl of the San Nicolao cru, 220 meters above sea level, guyot breeding system, south and south-west exposureFERMENTATION TANKS: Stainless steel
VINIFICATION METHOD: stemmer-crushed, 7 days fermentation in steel tanks in contact with the skins, frequent pumping over and punching down.
MATURATION: Stainless steel – in the SUPERIOR type aging in large oak barrels for one year
CONSERVATION: 8/10 years
SERVICE TEMPERATURE: 15/18 ° C
Download the technical data sheet!
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Sant'Evasio Collection / Red Wines
Tramonto
Tramonto
Variety: 100% Cabernet Sauvignon
A vineyard of cru San Nicolao marl, 200 meters above sea level, low guyot rearing system, south facingVINIFICATION METHOD: stemmer-crushed, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS: controlled temperature stainless steel
MATURATION: small oak barrels (barriques) and large casks for 18 months and subsequent aging in bottle of 1 year.
CONSERVATION: 10 years and more
SERVICE TEMPERATURE: 18-20 ° C
Download the technical data sheet!
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Sant'Evasio Collection / Red Wines
Dolcetto d’Asti D.O.C. Superiore
Dolcetto d’Asti D.O.C. Superiore
Variety: Dolcetto
A vineyard of fossil marl of the San Nicolao cru, 220 meters above sea level, guyot breeding system, south-west exposureFERMENTATION TANKS: Stainless steel
VINIFICATION METHOD: stemmer-crushed, 7 days fermentation in steel tanks in contact with the skins, frequent pumping over and punching down.
MATURATION: Stainless steel – in the SUPERIOR type aging in large oak barrels for one year
CONSERVATION: 8/10 years
SERVICE TEMPERATURE: 15/18 ° C
Download the technical data sheet!
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Sant'Evasio Collection / Red Wines
Nizza D.O.C.G.
Nizza D.O.C.G.
Variety : 100% Barbera, yield 70ql per hectare
A marl vineyard of the San Nicolao cru, 230mt above sea level, low guyot training system, south-east exposure
VINIFICATION METHOD : destemming, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS : stainless steel at controlled temperature
MATURATION : small oak barrels (barriques) and large barrels for 18 months and subsequent aging in the bottle for 1 year.
CONSERVATION : 10 years and more & # 039;
TEMPERATURE OF SERVICE : 18-20 ° C -
Sant'Evasio Collection / Red Wines
Rosignolo
Rosignolo
Variety: 100% Barbera
A vineyard of cru San Nicolao marl, 215mt asl, low guyot rearing system, south-west exposureVINIFICATION METHOD: stemmer-crushed, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS: controlled temperature stainless steel
MATURATION: small oak barrels (barriques) and large barrel for 1 year and subsequent aging in bottle for six months.
CONSERVATION: 10 years
SERVICE TEMPERATURE: 18-20 ° C
Download the technical data sheet!
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Sant'Evasio Collection / Red Wines
Barolo D.O.C.G
Barolo D.O.C.G
Variety: 100% Nebbiolo, yield 70ql per hectare
A calcareous vineyard of La Morra, 280 meters above sea level, low guyot breeding systemVINIFICATION METHOD: stemmer-crushed, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS: controlled temperature stainless steel
MATURATION: small oak barrels (barriques) and large casks for 36 months and subsequent aging in bottle of 1 year.
CONSERVATION: 10 years and more
SERVICE TEMPERATURE: 18-20 ° C
Download the technical data sheet!
