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  • Piave DOC Manzoni Bianco

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    PIAVE DOC MANZONI BIANCO

    ORGANOLEPTIC CHARACTERISTICS

    Well structured white wine with a perfect balance between alcohol and acidity. Straw yellow colour with golden reflections. Ripe fruit aroma with hints of tropical fruit.

    Food matching: ideal accompaniment to pasta dishes and soups especially those based on fish and vegetables. One of the best pairing wine with asparagus. Perfect with white meat main courses and semi matured cheese.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south
    Type of soil: heavy and clayey
    Training system: inverted guyot
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Manzoni Bianco
    Harvest period: first half of September
    Vinification: white vinification, maceration at controlled temperature and then soft pressing, before being bottled the wine remains in contact with the yeast for six months
    Bottling: from April to May
    Serving temperature: serve at 10° – 12°C
    Alcohol: 13,5 % vol.
    Acidity: 5,5 gr/lt
    Sugars: dry

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  • Spumante Rosè Brut

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    ROSEì-BRUT

    SPUMANTE ROSÈ BRUT

    ORGANOLEPTIC CHARACTERISTICS

    Lively, aromatic and fresh wine with a pale salmon pink colour and hints of strawberry.

    Food matching: excellent with salami and appetizers, it pairs perfectly with seafood dishes.

    TECHNICAL FEATURES

    Production area: plain, vineyards’ exposure south
    Type of soil: heavy and clayey
    Training system: guyot
    Planting density: 2.500 vines/ha (3 mt x 1,5 mt)
    Grapes: Autochthonous white berried and red berried
    grapes
    Harvest period: it depends on grape varieties
    Vinification: white winemaking and maceration at controlled temperature before pressing for
    the white grapes, red vinification and maceration for ten days for the red grapes
    Bottling: from November to June
    Serving temperature: serve at 6°C
    Analytical data: Alcohol: 12 % vol.
    Acidity: 6 gr/lt
    Sugars: 10 gr/lt
    Pressure: 5 atm

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  • Prosecco DOC Frizzante

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    PROSECCO-FURLAN-DOC

    PROSECCO DOC FRIZZANTE

    ORGANOLEPTIC CHARACTERISTICS

    Aromatic and fruity wine with scents of apple and notes of acacia flowers.
    Pale straw yellow colour with greenish reflections.

    Food matching: perfect throughout the meal with main dishes of fish and cheese.

    TECHNICAL FEATURES

    Production area: plain, vineyard’s exposure south-east
    Type of soil: poor and pebbly, moderately loose
    Training system: sylvoz
    Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
    Grapes: Glera 85%, Pinot 15%
    Harvest period: second half of September
    Vinification: white vinification
    Bottling: from November to June
    Serving temperature: serve at 6°C
    Analytical data: Alcohol: 11 % vol.
    Acidity: 6 gr/lt
    Sugars: 10 gr/lt
    Pressure: 2,5 atm

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    Our Wines

  • Prosecco DOC Spumante Brut

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    PROSECCO DOC
    SPUMANTE BRUT

    ORGANOLEPTIC CHARACTERISTICS

    Aromatic and fruity wine with scents of apple and notes of acacia flowers. Pale straw yellow colour with greenish reflections.

    TECHNICAL FEATURES

    Production area: Plain, vineyard’s exposure south-est
    Type of soil: Clayey, calcareous, heavy, of morainic origin
    Training system: Guyot
    Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
    Grapes: Glera 85%; Chardonnay 15%
    Harvest period: Second half of September
    Vinification: white vinification
    Bottling: From November to June
    Analytical data: Alcohol: 11,0 % vol.
    Acidity: 6 gr/lt
    Sugars: 7 gr/lt
    Pressure: 5 atm

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  • Prosecco Treviso DOC Spumante Extra Dry

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    04_Prosecco_Doc_Extra_Dry_DETT

    PROSECCO DOC SPUMANTE EXTRA DRY

    ORGANOLEPTIC CHARACTERISTICS

    Aromatic and fruity wine with scents of apple and notes of acacia flowers. Pale straw yellow colour with greenish reflections
    Food matching: ideal as an aperitif it also accompanies perfectly desserts, white meat dishes and soft cheeses.

    TECHNICAL FEATURES

    Production area: Plain, vineyard’s exposure south-east
    Type of soil: clayey, calcareous, heavy, of morainic origin
    Training system:  Guyot
    Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
    Grapes: Glera 85%, Chardonnay 15%
    Harvest period: second half of September
    Vinification: white vinification
    Bottling: from November to June
    Serving temperature: serve at 6°C
    Analytical data: Alcohol: 11 % vol.
    Acidity: 6 gr/lt
    Sugars: 16 gr/lt
    Pressure: 5 atm

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  • Conegliano Valdobbiadene Prosecco Frizzante DOCG

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    PROSECCO FRIZZANTE DOCG

    ORGANOLEPTIC CHARACTERISTICS

    Aromatic and fruity wine, with hints of green apple and a clear scent of flowers (wisteria and acacia blossom). The wellbalanced and not too high acidity give freshness to this harmonious, fine wine. Pale straw yellow colour with greenish reflections. Fine and persistent perlage obtained thanks to a slow fermentation in a steel pressure tank following the Charmat method.

    Food matching: it pairs perfectly with fish dishes, vegetable soups and appetizers

    TECHNICAL FEATURES

    Production area: Conegliano hills, vineyard’s exposure south-east
    Type of soil: clayey, calcareous, heavy, of morainic origin
    Training system: inverted Guyot
    Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
    Grapes: glera 100%
    Harvest period: second half of September
    Vinification: white vinification, short maceration at controlled temperature before soft pressing
    Bottling: from November to June
    Serving temperature: serve at 6°C
    Analytical data: Alcohol: 11 % vol.
    Acidity: 6,0 gr/lt
    Sugars: 16 gr/lt
    Pressure: 2,5 atm

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