House & Banquet Wines

House & Banquet Wines

Pinot Grigio– IL Lago

*Only Available in 1.5 Liter Bottles

Pale yellow color with a shade of sand color, fruity scent, smooth and harmonious on the palate. 

Merlot– IL Lago

*Only Available in 1.5 Liter Bottles

Intense ruby red color, winy scented and slightly herbaceous. It is well-balanced thanks to a velvety and full-bodied taste.

Chardonnay– IL Lago

*Only Available in 1.5 Liter Bottles

Straw yellow color; fine and delicate; it leaves a soft, harmonious and persistent taste in the mouth.

Cabernet Sauvignon– IL Lago

*Only Available in 1.5 Liter Bottles

This wine is a delight to the eye with its brilliant hues of ruby red and purple tones. Pleasantly intense and herbaceous in taste, it has a stunningly fresh-tasting, right tannic taste and great smoothness.

Love Spumante’

This 100% organic certified wine is a beautiful, sparkling blend of Chardonnay & Sauvignon Blanc. It is medium dry with good acid. The flavors are of baked red apple, citrus marmalade & pear. It is a perfect wine & presentation for occasions such as weddings, Valentine’s Day, Mother’s Day or just because. The metal label is also a removable keepsake.

Cabernet Sauvignon

ORIGIN: Italy

SOIL: Clayey, slimy with calcareous marl located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand

VINIFICATION: Grape pressing and destemming with maceration on the skins and controlled temperature fermentation with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It’s a vine coming from the Bordeaux area, able to give firmly structured wines destined to aging. According to the University of Davis it would be a spontaneous hybridization between Cabernet Franc and Sauvignon.

  • Alcohol: 12.5% vol.
    Color: Ruby red with garnet red tinges.
    Smell: Intense and subtle with fragrant herbal scents of pepper.
    Taste: Lean, balanced and fine-grained with good tannic weave.
    Food Pairings: Lasagna, braised and roasted meat, medium-aged cheese and raw meat tartare.
    Service temperature: 16° – 18°C

Chardonnay

ORIGIN: Italy

SOIL: Medium-textured

GRAPEVINE CULTIVATION: Espalier

HARVESTING: Mechanical harvesting

VINIFICATION: Grape pressing and destemming and soft pressing. Fermentation with cultured yeasts at 20°C temperature.

REFINING: In stainless steel vats. Pressurized vat natural second fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It is a vine originating from Burgundy which spread all around the world and according to the different wine making techniques can be used for still sometimes aged wines, sparkling wines and Spumante wines. They all share a unique aromatic quality.

  • Alcohol: 11% vol.
    Color: Straw-yellow with pale green tinges
    Smell: Delicate, dry fruit and hay scents, finish reminding of the Mediterranean scrub
    Taste: Pleasantly acidulous, sapid.
    Food Pairings: Aperitifs and starters like shrimp cocktail and shellfish. It accompanies well also vegetable soups and fresh cheese.
    Service temperature: 10° – 12°C

Merlot

ORIGIN: Italy

SOIL: Calcareous, clayey

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: Mechanical harvesting

VINIFICATION: Grape pressing and destemming and fermentation at controlled temperature with cultured yeasts.

REFINING: Stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It is a typical Bordeaux grape originating from South Western France. Its name comes from the partiality blackbirds have for its seeds.

  • Alcohol: 13% vol.
    Color: Vivid ruby red
    Smell: Herbaceous, with hints reminding of clove and pepper
    Taste: Intense, rounded with pleasant tannin
    Food Pairings: First courses with sauces and meat and game second courses
    Service temperature: 14° – 16°C

Moscato

ORIGIN: Italy

SOIL: Calcareous, clayey

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: Mechanical harvesting

VINIFICATION: Grape pressing and destemming and fermentation at controlled temperature with cultured yeasts.

REFINING: Stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It is a typical Bordeaux grape originating from South Western France. Its name comes from the partiality blackbirds have for its seeds.

  • Alcohol: 10.5% vol.
    Color: Vivid yellow with golden tinges
    Smell: Complex, pronounced, flowery scents of acacia, honey, hints of peach, apricot, plum, citrus fruit
    Taste: Sweet but balanced, fresh, corpulent with good structure
    Food Pairings: Excellent with custard pies or traditional cakes such as Panettone and Colomba (Easter cake), tea biscuits
    Service Temperature: 8° – 10°C

Pinot Grigio

ORIGIN: Province of Pavia

SOIL: Medium-textured with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By Hand

VINIFICATION: Soft pressing and low temperature fermentation with cultured yeasts, cold maceration to exalt the aromas

REFINING: Temperature controlled stainless steel vats with periodical lees stirring. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: It seems that Pinot Gris in the Oltrepo Pavese dates back already to the year 1600 and its varieties are even described by Pliny the Elder. Almost red in its aspect, it is actually white being a gene mutation of the Pinot Noir.

  • Alcohol: 11.5% vol.
    Color: Yellow with slight coppery tinges
    Smell: Intense and lingering aromas, with a characteristic scent of apple, reminding of the orange blossom scent, notes of violet and acacia
    Taste: Balanced flavor, fresh, with good acidity-suppleness ratio
    Food Pairings: Vegetable starters, savory pies, fish first courses with shellfish too
    Service Temperature: 8° – 10°C

Pinot Noir

ORIGIN: Provincia di Pavia

SOIL: Clayey, with calcareous marl and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Spurred cordon and Guyot-trained

HARVESTING: By hand in crates

VINIFICATION: Grape pressing and destemming with pre-fermentation maceration and macro oxygenation to obtain its unique color. Fermentation at controlled temperature with cultured yeasts.

REFINING: In stainless steel vats. During ageing the wine undergoes several analytical controls to assure its integrity

CURIOS: The Pinot Noir vine owes its name to the characteristic ‘pine cone’ shape of its bunches of grape. Already in 1500 it was present in the hills around Piacenza and Pavia even though the vine we know today is likely to come from the French one. Grown in marly-calcareous soils like those of Lombardy and Piedmont is has all the characteristics of an engaging vine to treat; in fact, even in the aftercare an excellent knowledge of its characteristics is needed to exalt its aromas.

  • Alcohol: 12% vol.
    Color: Light ruby red with slight garnet red tinges
    Smell: Very pronounced with hints of mixed berries, blackberry, raspberry, black currant, pansy evocations
    Taste: Dry, fresh flavor, sapid, with a good acidulous hint, spicy notes, cloves
    Food Pairings: First courses such as tortelli, braised and grilled meat second courses, feathered and furred game, medium aged cheese with jams to exalt the hints of mixed berries
    Service Temperature: 16° – 18° C

Riesling

ORIGIN: Provincia di Pavia

SOIL: Clayey, slimy with arenaceous limestone and gypsum located around the 45° parallel north.

GRAPEVINE CULTIVATION: Guyot-trained

HARVESTING: By hand and mechanical harvesting

VINIFICATION: Grape soft pressing with pneumatic press. Fermentation at 16°C with cultured yeasts.

REFINING: In stainless steel vats, followed by pressurized vat natural second fermentation with cultured yeasts at 16°C temperature. During ageing the wine undergoes several analytical controls to assure its integrity.

CURIOS: The name origin is uncertain, it seems to come from the German term Welschriesling, where the prefix “Welsch-‘, means “of Latin origin” to underline the difference with Rhine Riesling.

  • Alcohol: 11.5% vol.
    Color: Straw-yellow with greenish tinges
    Smell: Intense, aromatic with fruity scents of apple and pear, exotic fruit and broom.
    Taste: Fresh, savory, nicely lean.
    Food Pairings: It pairs well with fish starters such as salmon canapés. Excellent also with sushi and salt encrusted gilthead.
    Service Temperature: 10° – 12°C

Spumante Brut

Soil: Medium-textured with calcareous marl and gypsum, located around the 45° parallel north.

Cultivation: Guyot-trained

Harvesting: By hand

Vinification: Soft pressing with pneumatic press at 0.8 bar. Fermentation with cultured yeasts at 16-18°C controlled temperature.

Refining: Temperature controlled stainless steel, charmat method. During aging the wine undergoes several analytical controls to assure its integrity.

  • Alcohol: 11% vol.
    Color: Straw-yellow with green tinges
    Smell: Intense and floreal, fine and elegant
    Taste: Well balanced, pleasently dry and soft
    Food Pairings: Excellent as an Aperitif, but also with salads, fish and white meats.

Spumante Dolce

Soil: Medium-textured with sandy soil, located around the 45° parallel north.

Cultivation: Guyot-trained

Harvesting:By hand

Vinification: Soft pressing with pneumatic press at 0.8 bar. Fermentation with cultured yeasts at 16-18°C controlled temperature.

Refining: Temperature controlled stainless steel, charmat method. During aging the wine undergoes several analytical controls to assure its integrity.

  • Alcohol: 9.5% vol.
    Color: Straw-yellow with green tinges
    Smell: Intense and floreal, fine and elegant
    Taste: Well balanced, pleasently sweet
    Food Pairings: Traditional desserts and also pastries