APPELLATION

delle Venezie D.O.C. 

100% Pinot Grigio 

Clayed soil of alluvial origin, guyot training system, 4.500 vines per hectare, yield 110 q/ha 

 End of August, hand-picked grapes 

After crushing and destemming, a gentle pressing gives 50% of run juice. 15 days alcoholic fermentation occurs under controlled temperature of 13° C. 5/6 months maturation is on its yeast and, after ranking and filtration, it follows 3 months bottle ageing 

Intense and elegant, fruity with peach and citrus aromas, spicy with nutmeg scent .    

Dry and fresh sensation enhances elegant fruity flavors; a good match with crispy character and round one leaves palate with a perfect balance, assuring a very pleasant wine 

Seafood dishes, gourmet salads as Cesar’s, spicy and bittersweet appetizer, boiled white meat with spicy mayo, marinated fish with orange zest and pink pepper. Venetian tradition: risotto with sepia or risotto with fine white meat 

 12% vol. 

Ideal at di 8° C, in cold carré stem glasses 

Valpolicella ripasso D.O.C., tipologia Superiore  10% Pinot Nero

40% Corvina, 30% Rondinella, 30% Corvinone 

Valpolicella in Negrar, Fumane, San Pietro in Cariano and Marano districts. Mixed texture and chalky soil 

Third week of September, hand-picked grapes 

Crushing and destemming come first fermentation at controlled temperature of 22/28° C with 10 days maceration on lees. The second fermentation is on Amarone’s marcs, then complete malolactic one occurs 

9 months in Slavonia oak casks, 3 months in new tonneaux,    

Refining: 3 months in bottle  

Intense ruby red, the nose is pleasantly fruity and a bit spicy; the taste is brawny and soft, with a lush and long end 

Ideal 20° C in balloon stem glasses. Please, lead at temperature slowly 

Alcoholic content 13,50% vol.      Total acidity 5,50 g/l        Total solids 27 - 29 g/l 

Veneto I.G.T.

70% Cabernet Sauvignon, 30% Cabernet Franc

Vines from Fagarè, Vallonto e Fontanelle, clayey soil of alluvial origin, sylvoz and spur cordon training system, 4.000/5.000 vines per hectare, yield 110 ql/ha

End of September, hand-picked grapes

First crushing and destemming, then 4/5 days of cold pre-fermentative maceration. Later 20 days of alcoholic and malolactic fermentations at controlled temperature at maximum 28° C. After raking, there is 12 months ageing in oak casks, plus 12 months in bottle

Intense ruby red with purple hints

Intense bouquet, complex and fascinating, fruity with soft fruits aroma, spicy and also herbaceous, good concentration enhance fruity flavours and dry tannins, which are in harmony with woody sensations, always in contraposition to a lively freshness

Ideal at 18/20° C, in carré stem glasses. We suggest to slowly lead the wine at temperature, taking the bottle off from storage place the day before tasting

Roasted red meat, fine poultry, game and wild game, hard aged cheese. Venetian tradition: birds with polenta or lamb and pork meatloaf

Veneto I.G.T.

100% Pinot nero

Vines from Basalghelle, Fontanelle, Vallonto, Monastier e San Polo, clayey and mixed soil of alluvial origin, guyot training system, 4.000/5.000 vines per hectare, yield 115 q/ha

beginning of September, hand-picked grapes

After crushing and destemming, it follows 4 days cold pre-fermentative maceration. Then 6/8 day of traditional one. Alcoholic and malolactic fermentations occur under controlled temperature of 20° C. 6 months cement vats ageing plus 3 months of bottle one

Charming ruby red

Fine and elegant bouquet, with small red berries aroma, roses and citrus scents, spicy and a bit herbaceous.
Perfect mirroring with nose, where spicy note comes out. Freshness, savory sensations and large body make a harmonious and long wine

ideal at 16/18° C, in carré stem glasses. We suggest to slowly lead the wine at temperature, taking the bottle off from storage place the day before tasting

Roasted white meat, game, soft and mold cheese with jam and honey- Venetian tradition: “sopa coada” or gnocchi with Bolognese sauce

Veneto I.G.T.

100% Chardonnay

vines from Fagarè, Vallonto e Fontanelle, clayey soil of sedimentary-alluvial origin, guyot training system, 4.000/5.000 vines per hectare, yield 85/110 ql/ha

End of August, hand-picked grapes

first crushing and destemming, then a cold carbonic maceration. Later a gentle pressing and its run juice starts 15 days fermentation at controlled temperature of 12/14°C. After raking and filtration, there is 3 months bottle ageing

Charming ruby red

Savory and crispy acidity perfectly marries jammy flavours, showing a good complex of traits which enhances

almond aftertaste.

ideal at 7/8° C, in very cold carré stem glasses

fish with or without tomato sauce, ricotta and spinach ravioli with sage and butter sauce, as appetizer with

crudités and extravergine olive oil sauces or spicy mayo. Venetian tradition: peas risotto or “schie” with polenta.