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

A straw-yellow wine with an elegant bouquet of banana, butter, honey and yellow flowers well bound by non-invasive oak. On the palate soft, it is savory and with a nice freshness.

Traditional Balsamic Vinegar of Modena DOP 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".

Monocultivar is a special production, made with 100% single variety olives. The final product is an oil with a strong identity and characteristic scents, typical and representative of our territory on the border between Liguria and Tuscany.

A garnet red color wine with an intense and important aroma, hints of ripe fruit and spices. Its taste is dry and full-bodied, thanks to harmonious tannins. In short, "Monsú", in Piedmontese dialect, means lord.

Traditionally, Bagna Cauda was prepared at the end of the harvest to reward the harvesters of the work done: in fact, still today it is prepared and consumed in the autumn and winter period. The Bagna Cauda more than just a dish, is a real hymn to conviviality.

Mostarda is a typical product of the Piedmontese culinary tradition, obtained by combining grape must with seasonal fruit such as apples, quinces, peaches or figs. The liquid must and fruit are cooked and made to thicken to get the classic consistency of a jam.

A garnet red color wine characterized by an intense and complex aroma, that reminds of blackberries, licorice and spices. A full and rich flavor in the mouth, with fine and aromatic tannins.