A garnet red wine with a characteristic bouquet, intense and ethereal, with reminiscent of berries and raspberry jam. Its taste is dry, full, robust, austere, velvety and harmonious.

This paddy rice is subjected to a soft processing (artisanal stone husking) that guarantees a light hulling of the grain, keeping the nutrients present on the outside, responsible for the taste and resistance to the cooking of rice.

The Balsamic Dressing is a dark and clear bittersweet product. It is obtained by blending concentrated local grape musts and excellent wine vinegars.

This fine product will be matured in ancient barrels of various precious woods, in order to obtain the acetic fermentation, with the aim of obtaining the explosion of flavours and smells that distinguishes this ancient product.

We took our best Carnaroli rice and smoked it with cherry wood for 14 hours to obtain a product with soft woody notes, intense smell pleasantly delicate to the palate.

A delicate wine, with a pale onion skin color and a gentle aroma with fruity notes and rose hips

A garnet red wine to the glass, elegant and noble. Sweet floral notes open the olfactory, which then continues on flavors of ripe red pulp fruits, to allow the perception of precious tertiary nuances of tobacco, mint and pepper. On the palate, it is balanced and silky, characterized by a tannic texture that communicates being able to support the wine for many more years. A wine suitable for important dinners.

The olive patè is obtained by mixing olives and olive oil. The consistency is pasty. the color is dark brown, and is characterized by an aromatic smell and a typically salty taste.

Traditional Balsamic Vinegar of Modena PDO is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".