Classic Method

Grapes: 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-Southwest, 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 harvesting and selection of the grapes to best preserve fruit integrity and quality.

Aging and lees contact: each bottle rests for a minimum of 24 months protected from light, air currents, and shocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: done manually à la glace, with the addition of dosage syrup, about two months before release.

Color: salmon pink with subtle shades of purple and gold, with a soft, abundant foam 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 and enveloping sip with a very fine bubble. Dry yet rounded, savory, long-lasting, with a balanced flavor texture and a pleasant drinkability

Format: 0.75 lt bottle and 1.5 lt 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. Brut d'Araprì is a blend of different 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-Southwest, 80-100 m above sea level.
Training system and planting density: Apulian pergola – 2000 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.

Aging and time on the lees: each bottle rests for at least 24 months protected from light, drafts and shocks, at a temperature of 13°C, in the underground cellars of our historic winery.
Disgorgement: manually à la glace, with the addition of the dosage syrup, about two months before commercialization.

Color: bright straw yellow with fine perlage
Aroma: ethereal bouquet with hints of lees (bread crust), the aromatic profile, softened by scents of dried wild flowers and enriched by fruity notes of apple, yellow peach and orange.
Taste: the sugar dosage is intentionally kept low, 5 g/l, to preserve fragrance and aromatic freshness. Delicately dry and harmonious, with a fresh, full-bodied palate and an aftertaste of toasted notes and panettone. It ends with a clean, dry finish, with a refined dryness that draws out the initial sweetness.

The company’s solidity has always translated into a strong capacity for research, resulting in sparkling wines rich in character, such as this Pas Dosé, 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 the 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-Southwest, 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: early August for Pinot Noir and early September for Bombino Bianco, with manual harvesting and selection of the grapes.

Aging and lees contact: each bottle rests for a minimum of 24 months, protected from light, drafts, and shocks, at a temperature of 13°C, in the cellars of our historic winery.
Disgorgement: à la glace, done manually, without the addition of dosage syrup, about two months before release.

Color: deep straw yellow with golden highlights and a very 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 aging, it releases vibrant, crisp sensations, but also sweet ones.