Fidossi Wines And Spirit

Spumante White Wine

GRAPE VARIETY

Trebbiano, Malvasia, Lambrusco Bianco

COLOUR

Pale-Straw Yellow with Golden Hints

VINIFICATION

Vinified in white under controlled temperature. The consequent taking foam occurs for natural fermentation along with Charmat method

APPELLATION

The best Italian wine producing areas

Spumante Red Wine

GRAPE VARIETY

Lambrusco and Sangiovese

COLOUR

Pale-Ruby Red

VINIFICATION

Vinified in red, with maceration at a controlled temperature. The taking of froth, extremely slow, comes from a natural re-fermentation Charmat method.

APPELLATION

The best Italian wine producing areas

EDWARD’S Rosé

GRAPE VARIETY

Trebbiano, Malvasia, Lambrusco white

COLOUR

Bright Pink

VINIFICATION

Very short maceration of about 12 hours at constant temperature of 18° C. The consequent taking of foam occurs for natural fermentation with Charmat Method

APPELLATION

The best Italian wine producing areas

Moscato White Wine

GRAPE VARIETY

100% Moscato

COLOUR

Pale-straw yellow with golden hints

VINIFICATION

Off the skins with smooth crush, fermentation in steel tanks at the steady temperature of 18°C. Foam forms during the second fermentation following the Charmat method.

APPELLATION

Puglia Region

Moscato Rosé Wine

GRAPE VARIETY

Moscato 85% other aromatic red berry grapes 15% grapes with red berry

COLOUR

Bright Pink

VINIFICATION

Soft crush, fermentation in steel tanks at the steady temperature of 18°C. Foam forms during the second fermentation following the Charmat method.

APPELLATION

Puglia Region

FESTA RED Wine 14%

GRAPE VARIETY

Baga, Tempranillo, Merlot, Touriga Nacional

COLOUR

Richly and intense ruby colour

VINIFICATION

Vinified in “lagar”, manual pressing grapes. Fermentation during 8 to 10 days, controlled temperature at 15ºC, and transferred to steel tanks for stage between 3 and 6 months with French and Portuguese oak wood.

APPELLATION

The best Portuguese grapes producing áreas

FESTA Red Wine 12%

GRAPE VARIETY

Baga, Tempranillo, Merlot, Touriga Nacional

COLOUR

Fine ruby colour

VINIFICATION

Vinified in “lagar”, manual pressing grapes. Fermentation during 8 to 10 days, controlled temperature at 15ºC, and transferred to steel tanks for stage between 3 and 6 months with French and Portuguese oak wood.

APPELLATION

The best Portuguese grapes producing áreas