Production zone: estate-owned vineyards occupying approximately seven hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 200m to 350m
Aspect: south-west
Soil: medium-textured silty chalky with a slight tendency to clay
Grape variety: 100% Croatina
Training system: Guyot
Vine density: 4,000 vines per hectare

Vinification: The carefully selected grapes are pressed and made into wine in the traditional way. In the following spring the wine is moved to a pressure tank for the natural second fermentation that will give it its typical liveliness

Sensory profile
Appearance: deep ruby red with strong purple tinges
Nose: intense and penetrating with overtones of plum, cherry and small berries
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a serious touch. Long, bitterish finish

Food pairings: cooked charcuterie, flavourful pasta or rice dishes, well-seasoned meats
Serving temperature: 15 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately two hectares in the municipal territory of Mornico Losana
Altitude: 200m to 300m
Aspect: south
Soil: silty chalky
Grape variety: 100% Barbera
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested into small stainless-steel carts then immediately pressed and fermented on-skins. In spring, a second, tank fermentation gives the wine its sparkle

Sensory profile
Appearance: ruby red with deep purple hues
Nose: very intense and straightforward and emphasised by wineyness and very ripe red fruits; with a delicately spicy scent
Palate: flavourful, dry, with a never-overpowering acidity; the long finish has a bitter-almond aftertaste

Food pairings: boiled meats, pasta or rice with a meat sauce, charcuterie and poultry
Serving temperature: 15 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Mornico Losana
Altitude: 250m to 350m
Aspect: south-west
Soil: silty chalky
Grape variety: 80% Barbera - 20% Merlot
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: short pruning, permanent grass cover and crop thinning limit the yield. In the cellar, the length and frequency of maceration and pumping-over are carefully calculated to extract all the colour and the most desirable tannins. After malolactic fermentation in steel, the wine is decanted into one-year-old French oak for a few months of barrel maturation

Sensory profile
Appearance: dark ruby red
Nose: assertive and intense with notes of cherry jam and plum together with violet and hints of liquorice, cocoa and coffee
Palate: warm and powerful; lengthy and with good tannin texture

Food pairings: grilled, roast or casseroled red meat, mature cheese, game
Serving temperature: 15 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 350m
Aspect: south-west
Soil: calcareous clays, good expositions and relatively elevate altitudes of some vineyards, make Isimbarda particularly suited to the cultivation of this vine
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyot
Vine density: 6,000 vines per hectare

Vinification: the meticulous cultivation operations, including pruning very short, measured "green" interventions and the early thinnings give rise to an excellent grapes which is harvested by hand and subjected to careful selection. After a maceration of 8-10 days, and only when the scents correspond to balanced analytical data, the changeover takes place in stainless steel tanks for malolactic. The following spring it is bottled, and after a 3 month aging, the wine is placed on the market

Sensory profile
Appearance: ruby red
Nose: it preserves the delicate aromas typical of undergrowth as small fruits, blackcurrant and ripe blackberry
Palate: elegant, full-bodied

Food pairings: perfect match with saltwater fish (yellowtail, sea bass) and semi-seasoned cheeses
Serving temperature: 15 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approxi- mately seven hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 250m
Aspect: south
Soil: medium-textured silty chalky with a slight tendency to clay
Grape variety: 100% Croatina

Training system: guyot
Vine density: 4,000 vines per hectare

Vinification: the carefully selected grapes are pressed and made into wine in the traditional way. In the following spring the wine is bottled and refined for three months before the sale. This wine is produced only in certain vintages, those worthy, which are giving warmth and concentration to the grapes

Sensory profile
Appearance: deep ruby red with strong purple tinges
Nose: intense and penetrating with overtones of plum, cherry and prune
Palate: soft, full-bodied. Tannins are noticeable but do not spoil the balance; indeed, they add a serious touch. Long, bitterish finish

Food pairings: we suggest this wine with cold cuts, blue cheeses and aromatized meats
Serving temperature: 18 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territory of Santa Giuletta
Altitude: 250m to 350m
Aspect: east-west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: grape harvest followed by light pressing; only the free-run must will be used for the traditional off-skins vinification. A second, tank fermentation and bottling in the February after the harvest preserves the finest characteristics of this grape

Sensory profile
Appearance: straw-yellow with fleeting pale-green hues
Nose: delicate and clean; overtones of unripe fruit and the faintest hint of toasted bread
Palate: a pleasant acidity does not prejudice the overall balance; the almonded aftertaste is characteristic of the grape

Food pairings: xcellent to accompany simple fish dishes, eggs, white meat and vegetable flans. May be served as a lively aperitif
Serving temperature: 6-8 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 350m
Aspect: east-west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur - Guyot
Vine density: 6,000 vines per hectare

Vinification: fermentation in temperature-controlled steel vats is followed by second fermentation for ten days at 17°C then further fermenting for about six months in autoclave on the lees. This method, known as the "Charmat lungo" method gives the wine its softness and fleshiness

Sensory profile
Appearance: straw yellow
Nose: delicate bouquet with light yeasty hints
Palate: dry, fresh, well-balanced, lengthy and with a very fine bead

Food pairings: excellent with pasta salads, first courses with fish or white meat. May be served as an aperitif
Serving temperature: 5-6 °C

Wine description.pdf
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