Production Zone: Trentino (Volano)
Winery: Concilio
Color: ruby red with light garnet shades
Aroma: balanced red fruit and pepper, with a note of vanilla given by the French oak
Taste: generous and full, with soft and elegant tannins. Good structure and long persistence

High fermentation beer, made entirely with Vienna Malt, very aromatic and characterizing. The project was born to enhance this malt, usually little used, which can give very special notes to the product and make it very tasty. The use of hops is reduced to avoid interference with the dominant offered by malt.

Beer in the style of Golden Ale appeared in recent years, these beers were born with the purpose of being earier and more refreshing drinks. The alcohol content allows a repeated drink, especially on hot days when the sun beats down and the gorges get dry.It reminds the old drinks in company, typical of the old english pubs in the early twentieth century.

India Pale Ale (I.P.A) beer style. Born in 1835 in England with the aim of being exported to India. To avoid transports problems by sea, more hops were used in beer during all production stages. this process gave to the drink a characteristic presence of particularly dominant hops.

Color: dark amber
Taste: dry, bitter and persistent with notes of mountain pine and earth
Alcohol Content: 6,0%
Recommended Combination: suitable for stews of wild game or wild boar
Production: the use of pale and cristal malts provides roundness in the mouth, in boiling are used English hops that give an accentuated bitter and great aroma to the beer. English yeasts are then used for fermentation during which additional cold hops are added to complete the organoleptic properties.

India Pale Ale (I.P.A) beer style. Born in 1835 in England with the aim of being exported to India. To avoid transports problems by sea, more hops were used in beer during all production stages. this process gave to the drink a characteristic presence of particularly dominant hops.

Color: dark amber
Taste: dry, bitter and persistent with notes of mountain pine and earth
Alcohol Content: 6,0%
Recommended Combination: suitable for stews of wild game or wild boar
Production: the use of pale and cristal malts provides roundness in the mouth, in boiling are used English hops that give an accentuated bitter and great aroma to the beer. English yeasts are then used for fermentation during which additional cold hops are added to complete the organoleptic properties.

*Having regard to the craft nature this kind of beer, with the pure Dolomites water and other natural 0-km-ingedients production, is not everytime available.

High fermentation white beer with raw wheat which makes it soft and citrus.

Typical scottish Ale style beer from Edinburgh, where once the raw material for the production of beers was scarce and had to be imported from England. This requirement has led to the development of beers produced with few ingredients, very tasty and litle hoppy, obtained by the use of roasted malts. Low alcoholic content comes with dense and compact foam.

This kind of Primiero craft beer is gluten free, special part of the "Birre della Terra" collection.
Perfect as aperitif, it matches very well with light and delicious second courses but also for succulent american burger.

*Having regard to the craft nature, this kind of beer with the pure Dolomites water and other natural 0-km-ingedients production, is not everytime available.

A Rauchbier with a light copper color. The taste is soft, very persistent and smoked aftertaste.
Alcoholic Strength: 5,5 %
Recommended Combination: Little structured but persistent dishes, such as fish eggs, truffles or tasty vegetables.

Clear high fermentation, characterized by our natural grape must that makes it strong, alcoholic and tasty. Beers produced with grape must are typically italian being the link between the world of wine and beer.

Saison style beer

The Saison appear in Belgian Wallonia at the end of the 18th century. These high fermentation beers are born to accompany the common beers produced by the Trappist monks, actually too alcoholic.
The farmers of the time, forced to endless days of hard work in the fields, needed more basic drinks.

Production: Pils malt beer with small grain malt cut. When boiled, noble hops give a good degree of bitterness and a slight herbaceous aroma. The addition of a slight spiciness of coriander and sweet orange peel completes the recipe. the yeast is typical Belgian, very characteristic.

Produced with only light malts, it is aged for 60 days inside the fermenter. This long period gives this beer the balance that makes it so easy to drink. Absolutely refreshing, the glass empties without you realizing!
Not to be missed if you love to have an aperitif with friends, perfect to pair with some fresh and summer dishes.