Classic Method

Grape varieties: Montepulciano and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada Cotinone and Contrada San Matteo – 2 + 12 hectares
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South South-West, 80-100 m above sea level.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: mid-August for Pinot Noir and early September for Montepulciano, with manual picking and selection of the grapes to best preserve the integrity of the fruit and quality.

Ageing and time on the lees: each bottle rests for a minimum of 24 months away from light, draughts and knocks, at a temperature of 13°C, in the cellars of our ancient winery.
Disgorgement: done manually à la glace, with the addition of the dosage syrup, about two months before release.

Colour: salmon pink with subtle shades of purple and gold, with a soft, abundant mousse and a fine, persistent perlage.
Aroma: intense, fresh, sweet and broad on the nose, with the fragrance of flowers and a delicate blend of bread, toast and ripe fruit.
Taste: the complex aromas lead into a lively palate, a full, enveloping sip with a very fine bubble. Dry yet rounded, savoury, long-lasting, with a balanced flavour texture and a pleasant drinkability.

Format: 0.75-litre bottle and 1.5-litre bottle.

It is the House’s best-selling product, and it was also the first to be produced. It includes the addition of the liqueur d’expédition. D’Araprì Brut is a blend of grapes and is aimed at a broad range of consumers.

Grape varieties: Bombino Bianco and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada San Biase, Contrada Cotinone and Contrada San Matteo – hectares 1/2 + 2 + 12
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South to South-West, 80-100 m above sea level.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: first half of August for Pinot Noir and early September for Bombino Bianco, with manual harvesting and selection of the grapes.

Ageing and time on the lees: each bottle rests for a minimum of 24 months protected from light, draughts and knocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: à la glace, by hand, with the addition of the dosage syrup, about two months before commercialisation.

Colour: bright straw yellow with fine perlage
Aroma: ethereal bouquet with a hint of yeast (bread crust); the nose, softened by scents of dried wild flowers and enriched by fruity notes of apple, yellow peach and orange.
Taste: the sugar dosage is deliberately kept low, at 5 g/l, to preserve its fragrance and aromatic freshness. Delicately dry and harmonious, with a fresh palate and good body, and an aftertaste of toasted notes and panettone. It finishes clean and dry, with a refined dryness that draws out the initial sweetness.

The company’s solidity has always translated into a capacity for research, namely into sparkling wines rich in information, such as this Pas Dosé, which is the driest product in the range of sparkling wines marketed. It reveals all the potential of the Dauno area. No liqueur d’expédition is added, so the base wine expresses its full personality. Pas Dosé is aimed at people who enjoy sparkling wine throughout a meal and at lovers of classic sparkling wine

Grape varieties: Bombino Bianco and Pinot Noir.
Production area: San Severo.
Vineyard: Contrada San Biase, Contrada Cotinone and Contrada San Matteo – hectares 1/2 + 2 + 12
Soil type: clay-limestone, on a gentle slope.
Exposure and altitude: South South-West, 80-100 m a.s.l.
Training system and planting density: Apulian pergola – 2,000 vines per hectare.
Yield per hectare: 100-120 quintals per hectare, about 3-4 kg per vine.
Harvest period: early August for Pinot Noir and early September for Bombino Bianco, with manual picking and selection of the grapes.

Ageing and time on the lees: each bottle rests for a minimum of 24 months, protected from light, draughts and knocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: à la glace, by hand, without the addition of dosage syrup, about two months before release.

Colour: deep straw yellow with golden highlights and a fine perlage.
Aroma: elegant, rich, with toasted bread notes and hints of pastry.
Taste: dry, harmonious, with a very elegant palate, fresh and with a voluminous yet delicate creaminess. After 30 months of ageing it releases vibrant, crisp sensations, but also sweet ones.