The Grechetto Gentile, better known as Pignoletto, takes its unique scents from the flowers and wild mint that grow wild among the rows of vines. Straw yellow color, delicate flavor with a characteristic bitter aftertaste. Intense very fresh scent with hints of mint and fresh flowers.

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.

A dark garnet red wine, full-bodied. On the olfactory analysis this wine is very elegant and pleasing, has a warm nose with toasted hints dominated by aromas of leather, barley, coffee and strawberry jam. In the mouth it is soft and warm, thanks to sweet tannins.

Raw sausage, prepared with noble cuts of pork, flavored with spices and aromatic herbs according to our ancient recipe. Stuffed into natural casing and seasoned slowly, to obtain a product that is soft to the touch and pleasant to the palate.

An elegant and complex wine whose grapes, for Vigna Pelizzane, derive from the most prestigious hectare of the estate.

Treated separately from the beginning of the season: with particular attention, very few bunches per plant, a strictly manual harvest and exclusive vinification and aging allow to create a cru of excellence.

The vintage wine 2011 has in fact obtained the highest prizes from all the guides, you could not present better.

The color is a ruby red. On the nose is intense and fine with hints of violet and licorice. On the palate is dry and full-bodied, soft with tannins of great workmanship. Long and satisfying finish.

A fig compote made with few good ingredients and no preservatives or additives. Ideal in combination with goat cheese.

A garnet red color wine with an intense, elegant aroma, hints of berries and spices,and a velvety and full flavor.

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".