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The modern result of a centuries-long history during which wine has always been part of life, food, celebration and conviviality. Historical indigenous varieties, thanks to careful vinification, express the freshness, minerality and richness that the volcanic soil and the warm sun of our hills develop into a synthesis of soft and balanced floral sensations. The typically straw-yellow colour shows its youthfulness with greenish reflections. Delicate floral aromas merge in the mouth with a fresh acidity that supports them and the typical bitterish aftertaste that characterises it. A joyful, friendly wine, integral in its simplicity that does not betray, that always accompanies well. CHARACTERISTICS Soils: Soils of volcanic origin, hilly, 280-330 m above sea level, south-east facing. VINEYARDS:Procanico (30%), Grechetto (30%), Malvasia (20%), Verdello (15%), Drupeggio (5%)AGE OF VINEYARDS:From 6 to 25 years oldDensity: 2700-3300 vines/hectareYield: 90-110 Q.li/hectareTREEDING SYSTEM: Spurred Cordon, Guyot, SylvozWINE-MAKINGThe grapes are harvested by hand between mid-September and mid-October, as tradition dictates. Fermentation takes place by inoculation with selected yeasts, in traditional cement tanks, for 10-12 days at low temperature until the sugars are completely exhausted. After a rest period of 40-50 days during which it clarifies naturally, Berganorio is ready to be bottled.

Orvieto Classico is characterised by a slight sweet sensation, sought after and obtained through the pushed ripening of the grapes and their vinification in the cool cellars dug into the tuff. The straw yellow colour is intense and full, the aromas are of ripe fruit, sweet and rich, and in the mouth the good acidity is flanked by a soft sweet sensation that smooths it out and gives it roundness and fullness. CHARACTERISTICS Soils: Soils of volcanic origin, hilly, 280-330 m above sea level, south-west facing. VINEYARDS: Trebbiano (30%), Grechetto (30%), Malvasia (20%), Verdello (15%), Drupeggio (5%)AGE OF VINEYARDS: From 6 to 25 years oldDensity: 2700-3300 vines/hectare Yield: 90 Q.li/hectare Training system: spurred cordon, Guyot, Sylvoz WINE-MAKING The grapes are harvested by hand in mid-October, as tradition dictates. Fermentation takes place by inoculation with selected yeasts, in stainless steel containers, for 8-10 days at low temperature. Before the sugars are exhausted, the wine is cooled and then filtered in order to preserve its sweetness. After resting for 30-40 days, Rasenna is ready to be bottled. It goes very well with starters with sweet and sour flavours, with soft and structured first courses and with fresh cheeses. It is also excellent as a dessert wine, especially with tarts, dry biscuits and fruit desserts. It also goes well with a book, a sunset, a restful silence.

The oldest vineyards on the estate produce the grapes for Lunato. The lower production per vine and the importance of extracts in this wine lead to a result of great expressiveness and persistence that best renders what the term superior is intended to describe. Straw yellow in colour with golden highlights, it presents floral aromas of acacia combined with very persistent sensations of ripe fruit, golden apple and apricot. In the mouth it is soft and enveloping, warm and rich but with a fresh and lively acidity in a perfect balance of sensations. CHARACTERISTICS Soils: Soils of volcanic origin, hilly, 200 m above sea level, south-east to south-west exposure. VINEYARDS: Procanico (20%), Grechetto (40%), Malvasia (20%), Verdello (15%), Drupeggio (5%)AGE OF VINEYARDS: From 19 to 30 years old Density: 2700-3500 vines/hectare Yield: 75 Q.li/hectare Training system: spurred cordon, Guyot. WINEMAKING Harvesting in the last ten days of September, fermentation in stainless steel for 16-18 days at low temperature until the sugars are completely exhausted. After a month of ageing on the lees that allows it to develop the full potential of the grapes, Lunato patiently awaits its encounter with the bottle in February and, subsequently, with consumers on 1 March. PAIRINGS The richness and persistence of this wine make it particularly suitable for first courses with white or fish-based sauces, important fish and also white meats that are not too spicy.

Il grechetto è uno dei vitigni più antichi del nostro territorio, da sempre coltivato in queste zone, principe tra le uve che compongono l’Orvieto D.O.C..Si caratterizza per la produzione di uve con una grande struttura polifenolica. Il vino che ne deriva, di colore giallo oro intenso, con note speziate e vanigliate, è ricco e pieno, di grande struttura e corpo ma con una buona freschezza che ne assicura la longevità. Proprio come il vitigno da cui si origina, Sole Uve non teme il tempo anzi ne trae vantaggio, maturando ed evolvendo, in una sfida senza perdenti. Frutto della curiosità di capire le vere potenzialità di uno dei vitigni più interessanti e particolari della zona, Sole Uve è il nuovo che nasce dal passato, la fantasia che nasce dall’esperienza. CARATTERISTICHE Terreni: Terreni di origine vulcanica, collinari, posti a 200 m s.l.m. esposizione a sud-ovest. Vitigni: Grechetto Età dei vigneti: Dai 10 ai 21 anni Densità: 2700-4000 ceppi/Ha Resa: 65 Q.li/Ha Sistema di allevamento: Cordone speronato, Guyot VINIFICAZIONE La raccolta avviene nell’ultima decade di settembre, quando le bacche sono ben mature e ricche. Metà del mosto viene fermentato in acciaio inox, a temperatura controllata, in 10-12 giorni. La restante metà viene invece vinificata tradizionalmente, in fusti di rovere, senza controllo termico, al fine di favorire la rusticità del vitigno. Riposa poi sulle fecce per 3-4 mesi arricchendosi in morbidezza e smussando il carattere spigoloso dei propri tannini. Finita la fase di batonnage matura ancora 2-3 mesi in vasca per poi essere imbottigliato in Maggio e commercializzato dopo un affinamento in bottiglia di almeno 6 mesi. ABBINAMENTI Vino rustico, schietto e deciso si abbina decisamente con i piatti tipici della tradizione orvietana, bruschette, crostini, polenta e salumi tipici oltre che con risotti e primi piatti ricchi e a base di carne. Un vino che si sposa bene anche con i piatti importanti da assaporare lentamente per coglierne tutte le dolci, calde sfumature.

Born out of the desire to test ourselves with an aromatic grape variety that was not yet present in our territory, Traluce immediately attracted the attention that this novelty was intended to arouse. A vine of great complexity, Sauvignon has found a habitat of great depth in our lands, thanks also to the appropriate agronomic choices. Vinification is meticulous, attention to detail here is a categorical imperative, but today, after 20 years of experience, we can say that we are in tune with its potential. A pale yellow colour with vivid greenish highlights, a broad aromatic bouquet ranging from fruity notes of pink grapefruit, pineapple and passion fruit to more mineral notes of sage and flint. Savoury on the palate, with fresh acidity but a very smooth and harmonious finish. CHARACTERISTICS Soils: Soils of volcanic origin, hilly, 280-300 m above sea level, south-east exposure. VINEYARDS: Sauvignon Blanc Age of vines: from 6 to 20 years old Density: 3500 vines/ha Yield: 70 q.li/ha Training system: spurred cordon WINE-MAKING The harvest takes place at the end of August in the early hours of the morning, the grapes are crushed and processed in an inert environment in order to preserve the aromatic component. Fermentation takes place in stainless steel vats at a low temperature for 12-14 days. After a short maturation on the yeasts, which allows the full development of the aromatic potential of the vine, it rests 2 months before being bottled and ready for consumption. PAIRINGS Perfect as an aperitif, with finger food or with an aromatic summer dish, Traluce can be successfully paired with vegetable dishes in general and asparagus in particular. Excellent with second fish dishes and flans.

The complexities of grape varieties with strong aromatic connotations such as Muscat, Sauvignon Blanc and Viogner, the unique characteristics of our soils and the patient work of the sun intertwine to give grapes that are full and pulpy and rich in extract. What has led to this result is, and we are very pleased about this, the experimentation of non-native grapes with heterogeneous but complementary characteristics. The result is a very important complex of aromas, aromatic richness and almost tangible intensity. Il Raggio has an antique golden yellow colour with amber highlights. On the nose, tones of dried fruit, jam, ripe apricot and candied orange alternate with sensations of honey, almond and vaguely vanilla notes. In the mouth it is enveloping, round and full, with a good sapidity that balances its sweetness and enhances the olfactory sensations. The careful choice of harvest time gives an acidity that perfectly balances the sweetness that characterises this passito. CHARACTERISTICS Soils: Soils of volcanic origin, hilly, 220 m above sea level, south-west facing. Grape varieties: Muscat (40%), Sauvignon Blanc (40%), Viogner (20%)Age of vines: 12 to 20 years old Density: 3000-3500 vines/hectare Yield: 15 Hl/Ha Training system: spurred cordon WINE-MAKING After the normal ripening process the grapes are left on the vine for 3-4 weeks during which they wither naturally in the sun and wind of the hillside. Harvesting only takes place when a weight loss of at least 30% has been reached. Fermentation takes place slowly, for about a month, in stainless steel at a controlled temperature. Once the alcoholic ration of 12% is reached, fermentation is stopped by refrigeration and filtration. It then undergoes a light ageing in oak barrels for about 6 months before being bottled. Marketing only takes place after a bottle ageing period of at least six months. PAIRINGS: Accompanies dried fruit, dry and filled sweets, spoon desserts and sugared almonds. Also excellent with soft cheeses, blue cheeses such as Gorgonzola and goat's cheese. Interesting as a meditation wine at the end of a meal.