Simple and balanced wines

Our wines are born from the generous and resilient grapes of our land, designed to accompany in an elegant way the traditional cured meats of our production.

From the land of the Magnani Farm Alfredo, Fabrizio and Amedeo grow the typical grapes of our area, generous and resilient, which for years have been a fundamental resource for the families of local farmers.

Today to the vineyards of about 40 years, still generous and with great vigor, we have adjoined for a few years, new “Barbatelle” plants selected from the same “ancient” varieties typical of our grapes, the Fortana and the Malvasia aromatic and a small percentage of Lambrusco.

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Dora
Sparkling Rosé Brut

It is recommended to serve it fresh, ideal in combination with the typical salami of the area (Culatello di Zibello and Spalla Cruda) or whole meal with fish dishes.

It is also great as an appetizer or wine for meditation.

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Febo
Brut Sparkling Wine

It is recommended to serve it fresh, ideal in combination with the typical salami of the area (Culatello di Zibello and Spalla Cruda) or a whole meal with fish dishes.

It is also great as an aperitif or wine for meditation with desserts such as jam crusts or dried cakes.

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Alfredo
Fortana IGT

It is ideal with the typical salumi of the area (Culatello di Zibello and Spalla Cruda) or rich and substantial dishes.

Easy to combine with the whole meal with the first dishes and meat courses.

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Fortana ( red berry )

This type of grape is widespread in the Parma plain, particularly in the municipalities of Roccabianca San Secondo Parmense, Soragna, Busseto, areas bordering the old course of the Taro River.

Vine that is resistant to the humid winter and hot summer climates that characterize its production. Also called “Uva D'oro” in several treatises of historical importance for the organoleptic characteristics of its fruit.

The leaf, pentagonal, is medium to large, with 3 to 5 lobes. The cluster is pyramidal and elongated, slightly serrated. The berry is large with a thin, tender skin, very rich in bloom and blue-black in color. Ripening is late, vigor good.

Today due to the scarce presence in the area it has become a rare grape that produces a niche wine, at the same time valuable in pairings with our cured meats.

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Malvasia aromatica di Candia ( white berry )

Malvasia has always been grown in our plains , a vine of medium and constant vigor and production.

It adapts well to the humid and dry summer climate and grows with maximum vigor in medium-textured soils.

It has medium sized bunch, pyramidal shape and elongated. The berry is medium, golden yellow, spheroidal shape. The skin is thick, pruinose, opalescent. The pulp has a pleasant muscat flavor.

Today with these grapes we have created a Quality Sparkling Wine , elegant and lively ideal throughout the meal and excellent with our cured meats.

Winemaking process – CLASSIC METHOD

New training systems and totally manual pruning and harvesting operations in small containers allow for high quality fruit, healthy and vigorous, ideal for our wines.

Gentle pressing of the grapes with total destemming.

First fermentation in small temperature-controlled steel containers and aging on Tirage noble lees

Bottling and prise de mousse, at this stage the wine acquires the traditional pressure guaranteed by the carbon dioxide produced by the second fermentation that took place in the bottle.

Remuage ( Tipping ) after a period of slow and quiet rest, the tipping stage takes place: the bottles are placed on special stands (pupitre) or special baskets with their necks inclined to the bottom of the bottle; the continuous and slow rotation of the bottle causes the fermentation residues (spent yeasts) to settle on the crown cork.

Dégorgement ( Disgorgement ) is the last stage of processing; it consists of refrigerating the neck of the bottle by removing the fermentation deposit. At this point the wine is topped up with a wine syrup (liqueur d'expedition) and resealed with the natural cork and metal cage.

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