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List of products by brand Cesconi

BGN73.00

Blauwal Nature Metodo Classico Trento DOC. The pressing is very soft and the yield does not exceed 55%. Yup obtains a very clear must which rests for a few hours without the addition of sulfur. Alcoholic fermentation takes place in used barriques. A period of refinement on the fine lees follows with some bâtonnage. The malolactic is carried out. At the end of this period the Cuvèe is created with wines from reserve

BGN120.00

Der Blauwal Metodo Classico Riserva Trento DOC. The pressing is very soft and the yield does not exceed 50%. Yup obtains a very clear must which rests for a few hours without the addition of sulfur. The must is then decanted into barrique used where alcoholic and malolactic fermentation takes place followed by a period of refinement on its lees of 8 months.

BGN47.00

Moratel. The hand-picked grapes are de-stemmed and the berries, left whole, ferment in stainless steel tanks. Maceration lasts about 10 days for Lagrein and Teroldego and about 20 days for Merlot and Cabernet.

BGN47.00

Nosiola. A part of the grapes, de-stemmed, macerates for 4-5 days until At the raising of the hat. At this point a cuvée is made with directly pressed grapes. 

BGN73.00

Olivar. The different varieties have slightly ripening times several that require separate collections and vinifications. The hand-picked grapes are pressed and macerated for a few hours before being pressed in the absence of oxygen. The must does not undergo any addition of sulfur and comes   decanted for 12 hours before being sent to fermentation.

BGN50.00

Pinot Grigio. The hand-picked grapes are pressed in reduction (no oxygen) and leave in the press for one non-fermentative maceration of about 12 hours, which gives the wine a coppery color, and a more flavor complex.

BGN92.00

Pivier. The grapes, the result of a careful selection in the vineyard, are de-stemmed and the berries are subjected to further selection on a bench of sorting. To a cold maceration that can last a few day follows the spontaneous fermentation in an open vat of oak; this phase (maceration and fermentation) lasts for about 30-60 days. The wine thus obtained is decanted in new and partly used barriques.

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