LUKIN - Trentino Chardonnay DOC
Origin:
 Burgundy (France). First grown in Trentino in the late 1800s
Procution area:
 The hills of Pressano and in the area below Maso Luchin.
Growing method:
 Trentino trellis and Guyot.
Harvest period:
 mid September.
Wine making:
 white wine-making with soft crushing; fermentation in 1st and 2nd passage barriques..
Refining:
 in barriques for several months then in steel before being bottled.
Annual output:
 3.000-5.000 bottles.
Organoleptic characteristics:
Colour:
 straw-yellow with golden highlights.
Aroma:
 delicate, fresh, fruity with hinst of vanilla.
Flavour:
 full, smooth, savoury, lasting, with a vanilla under-taste.
Accompaniment to:
main dishes of fish and white meats as well as mushroom soups and smoked meats.

GREGIO'TI - Trentino Cabernet Sauvignon DOC
Origin of vine:
 Bordeaux (Francia).
Procution area:
 dei Sorni, Grigiotti district
Training system:
 simple Trentino pergola adn Guyot trellis.
Harvest period:
 first decade of October.
Vinification method:
 in steel tanks, with 12 to 15 days maceration at a temperature of 26-28° C.
Ageing:
 from 10 to 14 months in firs - and second-passage barriques, and from 2 to 4 months in steel tanks before being bottle. Well suited for medium-long ageing.
Output per year:
 5.000-6.000 bottles
Organoleptic characteristics:
Colour:
 deep ruby-red.
Nose:
 ethereal, with hints of green bell pepper and bilberry, mixed with intense spicy notes.
Palate:
 dry, fruity, good body, spicy, smooth and harmonious.
Food matches:
game, red meat roasts adn stews, strong ripe cheeses.

7 PERGOLE - Teroldego Rotaliano DOC
Origin of vine:
 autochthonous vine, cultivated on the Piana Rotaliana since 1300s.
Production area:
 Piana Rotaliana and in the area below Settepergole.
Growing method:
 Trentino trellis and Guyot.
Harvest period:
 end of September, early October.
Wine making:
 in steel casks, fermentation for 8-12 days at temperatures of 26-28° C.
Refining:
 from 10-14 months in 1st and 2nd passage barriques followed by a further 2-4 months in steel before being bottled. Suitable for medium to lengthy aging.
Annual output:
 5.000-6.000 bottles
Organoleptic characteristics:
Colour:
 bright ruby red.
Aroma:
 fruity and intese with sweet spicy hints.
Flavour:
 dry, fragrant, savoury, with an almond after-taste, smooth after refining.
Accompaniment to:
braised and rost red meats, game, seasoned cheeses.