ELBA ROSSO DOC

 

Type of grape: Obtained from Sangiovese grapes (70%) and Merlot (30%)
Soil: Ferrous-clay, flat land
Vine training: Horizontal spurred cordon
Harvest:Mid-September
Vinification: In stainless steel vats with about 7 days maceration
Bottling: Spring following the harvest
Colour: Intense ruby-red with a touch of garnet
Perfume: First impact is the particular aroma of Sangiovese, leathery and spicey, in a second moment, the notes of red fruits and violet are captivating
Flavour: Well-balanced between freshness and tannins, giving a young but captivating wine, with a final characteristic full-bodied taste, typical of the island wines.
Matching: Perfect with roast meats, Chicken in hunter-style sauce and with the traditional soups and fish-soups that are typical of the island
Temperature for serving: 18 - 20°C

 

ELBA BIANCO DOC

 

Type of grape: obtained from Procanico and Vermentino grapes and Chardonnay
Soil: ferrous-clay, flat land
Vine training: Guyot and Horizontal spurred cordon
Harvest: mid-September
Vinification: white wine fermentation in temperature-controlled stainless steel vats. Constant batonnage during the winter
Bottling: spring following the harvest
Colour: straw-yellow with green tinges
Perfume: bouquet of blossoms and aromatic herbs
Flavour: dry, fresh, sapid and long-lasting
Matching: good on its own as an aperitif, or combined with simple fish dishes such as pasta with anchovies, risotto and fried fish
Temperature for serving: 11-12 °C

 

ELBA VERMENTINO DOC

 

Type of grape: obtained from 100% Vermentino grapes
Soil: ferrous-clay, flat land
Vine training: Guyot
Vendemmia: September
Harvest: in temperature-controlled stainless steel vats in fermentation. Constant batonnage during the winter
Bottling: spring following the harvest
Colour: straw -yellow
Perfume: flowery hints of acacia, pineapple and notes of dried aromatic herbs
Flavour: dry, fresh, sapid and long-lasting
Matching: on its own as an aperitif, or combined with starters, fish risotto or soft cheeses
Temperature for serving: 11-12 °C

 

ELBA ANSONICA DOC

 

Type of grape: obtained from 100% Ansonica grapes
Soil: ferrous-clay, flat land
Vine training: horizontal spurred cordon
Harvest: early October
Vinification: white wine fermentation in temperature-controlled stainless steel vats. Constant batonnage during the winter
Bottling: spring following the harves
Colour: straw-yellow with golden tinges
Perfume: bouquet of acacia blossom, tropical fruits and white peach
Flavour: dry, fresh, sapid and long-lasting
Matching: perfect with crustaceans and fish cooked in the oven, mushrooms. Also with white meats and wildfowl
Temperature for serving: 11-12 °C

 

ELBA ROSATO DOC

 

Type of grape: obtained from Sangiovese and Merlot grapes
Soil: ferrous-clay, flat land
Vine training: horizontal spurred cordon
Harvest: mid-September
Vinification: maceration on the skins for a minimum of 12 hours, then white wine fermentation of the must in temperature-controlled stainless steel vats. Constant batonnage during the winter
Bottling: spring following the harvest
Colour: cherry red with reflections of garnet
Perfume: bouquet of boiled sweets, wild strawberries and roses
Flavour: dry, fresh, slightly tannic at the back and softness
Matching: ideal combined with sliced meats and salamis , roast pork and then in summer, also with salads, panzanella and savoury tarts
Temperature for serving: 11-12° C

 

ALEATICO DELL’ELBA PASSITO DOCG

 

Type of grape: obtained from 100% Aleatico, the native Elban vine
Drying: the process of drying the grapes is on special racks in the open air for a period of about two to three weeks
Vinification: in temperature-controlled stainless steel vats with about 7 days maceration on the skins
Bottling: 18 months after the harvest (March of the following year)
Maturing: in stainless steel for 18 months
Colour: bright ruby-red with purplish tinges
Perfume: bouquet of cherry jam, blackberries, blueberries, tea rose; a light balsamic note and a slightly salty finish
Flavour: sweet but not sugary, carried along with a good freshness and a sapid finish that makes it intriguing, well-structured and long-lasting
Matching: the classic combination would be with the typical Tipsy cake, Schiaccia Briaca from Elba, but it would also go well with jam tarts made with blackberries or plums, herb cheeses and it is perfect with dark chocolate
Temperature for serving: 6 - 18°C (better slightly cooler in summer)

 

Olio extravergine di oliva

 

Variety of olives: Cultivar Pendolino, Moraiolo, Frantoiano Leccino
Obtained: from first cold pressing
Serving suggestions: particularly suitable for raw seasonings: salads and bruschetta