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.

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.

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.

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.

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.

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.

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.

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.

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.