This fruity red wine is obtained from certified organically grown Sangiovese grapes and is packed in a recyclable container to contribute to the environmental sustainability.
Lively ruby red. Sweet open nose red and black fruits with a spicy edge. The palate is nice, fresh with slightly cherryish spicy red fruits.

This wine is obtained 100% from Montepulciano grapes grown in the territories of the four provinces of Chieti, L’Aquila, Pescara and Teramo.
The wine has an intense ruby red colour with purplish shadings, a deep inky black fruit richness in the odour and a lovely supple palate showing a very good fruit quality and an elegant fine, tannin and acid balance. This wine is aged for nine months in large oak casks and fined for a while in the bottle.

SGARZI BIO WINES

this wine is produced in a Langhe’s restricted area. It’s obtained by an accurate red winemaking: long maceration on the skins and fermentation for about two weeks at controlled temperature,
at about 28-30°C. After the malolactic fermentation, the wine is aged by law at least for 3 years before bottling.

CIAO WINES

LUIGI LEONARDO WINES

FRANCESCO CRESCI SCRITTI WINES

ENZO VINCENZO WINES

PERLA BIANCA

PERLA ROSA

LETIZIA 

Obtained from the noble grape variety Chardonnay and Trebbiano grown in the Bologna’s province. It has a fine and fruity flavour of ripe pear and tropical fruit. It’s dry and full with a fine acidity. Consume with starters and first courses made of fish and white meat. It is also excellent as an aperitif.
Serve at 12°-14°C.
Alcohol 12,50 gr%vol

the wine is obtained by an accurate red winemaking: long maceration of the skins and fermentation
of about two weeks at controlled temperature at about 25°C.
After the malolactic fermentation, the wine is kept in stainless steel tanks till bottling

Obtained from selected Sangiovese grapes grown in the sunny, temperate hills south of Forlì-Cesena province. Ruby red in colour with purplish streaks, vinous in odour with a delicate scent of violets and, in flavour, dry, harmonious, a bit tannic and with a pleasantly bitterish aftertaste. This wine is aged 6 months in large oak casks.
Enjoy with most foods in particular with vegetable soup, grilled meat and salami.
Serve at 18°/20°C, uncork one hour before drinking.
Alcohol 12,50 gr%vol

The wine is obtained by an accurate white winemaking of grapes coming from Veneto and Friuli regions . The fermentation that takes about two weeks, is made in steel tanks at controlled temperature at 15° C with the addition of selected yeasts. The clear wine is cold stabilized and kept at low temperature till bottling.

The wine is obtained by an accurate white winemaking. The fermentation, that takes about two weeks, is made in steel tanks at controlled temperature at 15° C with the addition of selected yeasts. The clear wine is cold stabilized and kept at low temperature till bottling.

this wine is produced in a Langhe’s restricted area. It’s obtained by an accurate red winemaking: long maceration on the skins and fermentation for about two weeks at controlled temperature,
at about 28-30°C. After the malolactic fermentation, the wine is aged by law at least for 3 years before bottling.

Obtained from Primitivo grapes. Its color is ruby red with violaceous reflections and bouquet is intense and and complex with scent of ripe red pulp fruits.
Dry, soft and tannic on the palate.
Serve at 18°/20°C.
Alcohol 14 gr%vol

Obtained from Primitivo grapes grown in Salento, a flat peninsula that extends between the Adriatic and Ionian seas, south of the Brindisi-Taranto line.
This red wine has a fantastic opulence on the nose and a pleasant, full and harmonious flavour with ripe berry fruit onto the palate, chocolate and spice.
Seasoned in oak which to emphasize his taste.
Enjoy with salami, hams, roasts, or some truly top notch local artisan cheese served with delicious breads and olives.
Serve at 18/20° C; uncork one hour before drinking

Obtained from Nero d’Avola and Syrah grapes grown in the hills of Trapani’s territory It has an intense ruby red colour with deep purple tones. It has a very elegant aspect on the nose as inviting plummy fruit, chocolate. Copious black fruit on the palate with an elegant bittersweet, body rich and substantial. Enjoy with flavoured pasta dishes, red meats and seasoned cheese. Aged in oak for 6 months.
Serve at 18°/20°C; uncork one hour before drinking
Alcohol 14,00 gr%vol

The wine is obtained by an accurate red winemaking: long maceration on the skins and fermentation of about two weeks at controlled temperature at about 28-30°C. After the malolactic fermentation, the wine is matured 6 months in oak and bottled to complete the ageing process.

The grapes are carefully selected in the vineyards and partly dried in suitable places and vinified not before 15th December. The features of the climate in this area favour the semi-drying of the grapes, a very ancient method here become traditional. The wine is then obtained by an accurate red winemaking: long maceration on the skins and fermentation for about two weeks at controlled temperature, at about 28-30° C. After the malolactic fermentation, the wine is aged by law at least for two years before bottling.

This wine is obtained by combining the Amarone
vinasse and the Valpolicella Doc. In this way it will start
a second fermentation of the wine, with the increase of the
structure, color and alcohol content due to the release of skins.
The duration of the second maceration is ranging from 8 to
12 days, with period replacements, at a temperature ranging
from 20 to 25°C. The wine is then transferred into barrels for
the fi ning.

The wine is obtained by an accurate white winemaking. The contact with the grape skins is adjusted considering the color intensity that we need. The fermentation that takes about two weeks, is made in steel tanks at controlled temperature at 17° C with the addition of selected yeasts. The clear wine is cold stabilized and kept at low temperature till bottling.

The wine is obtained by an accurate white winemaking. The fermentation that takes about two weeks, is made in steel tanks at controlled temperature at 10° C with the addition of selected yeasts. The clear wine is cold stabilized and kept at low temperature till bottlinG

The wine is obtained by an accurate red winemaking: long maceration on the skins and fermentation of about two weeks at controlled temperature at about 28-30°C. After the malolactic fermentation, the wine is kept in stainless tanks till bottling.