Variety: Shiraz. Vineyard: the vineyards are planted in espalier with guyot pruning system. Planting density: 4.500 plants per hectare producing 1,5 kg of grape per plant. Vinification: grapes are collected and make into wine in a temperature of 25°.The wine is refined in barriques about 50% new and 50% of second passage For at least 6 months. Then the wine remain in steel tanks where the wine rests for about 2 months. Organoleptic features: intense Ruby-red colour with violac ous highlights. Fragrance of black and red Fruits, with a great fusion of vanilla and spices. Analytic data: Alcohol: 13,5% vol. Total acid level: 5 gr/lt Ph: 3,60 Sugar: 1 gr/lt.

Variety: Sauvignon. Vineyard: vineyards are planted in espalier with a guyot pruning system, 80 cm far from the ground. Planting density: 5000 plants per hectare and a production of 1,5 kg of grapes per plant. Vinification: the grape harvest takes place at night; The must obtained is statically cold decanted; Then the wine refines in a reducing environment at low temperatures on its lees until bottling. Organoleptic features: Soft straw-yellow colour with definite greenish highlights, he fragrance is characteristically marked by notes of tropical fruits. Analytic data: Alcohol: 13,5% vol.; Total acid level: 5,7 gr/lt; Ph: 3,30; Sugar: 1 gr/lt.

Variety: Malvasia del Lazio (also known as Malvasia Puntinata). Vineyard: Malvasia del Lazio is planted in espalier with a double guyot pruning system. Planting density: 5000 plants per hectare and a production of 1,5 kg of grapes per plant. The grape harvest takes place at night. Vinification: low temperature; the wine remains with fermenting yeast For 3 months at low temperature in order to exalt its organoleptic characteristics. Organoleptic features: traw-yellow colour with greenish highlights. Fragrance is intense not aromatic with a note of yellow fruit and flowers. Analytic data: Alcohol: 13% vol.; Total acid level: 5,1gr/lt; Ph: 3,50; Sugar: 1,5 gr/lt.