Grape Type: Prosecco 100%
Terroir: mostly clay soil
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March.
Organoleptic Characteristics
Colour: straw yellow.
Bouquet: Fresh fruity varietal aromas green apples and pears.
Taste: dry with a delicate fizz; elegant, fresh and lively
Alcohol Content: 11 % Vol.
Food matching: starters, Italian antipasti; light 1st courses; fish mains; vegetable dishes and soft cheeses.

Grape Type: 100% Grillo
Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Vinification system: Vinificated in white, in reduction, the most is fermented at very low tem perature to exalt the aromas at their best.No wood aging, only stainless steel.
Organoleptic Characteristics
Colour: lemon colour.
Bouquet: aromas of flowers, white melon, pears and pineapple, with delicious notes of citrus.
Taste: Full body, fresh and wide, good acidity, tropical, with a closing citrus taste.
Alcohol Content: 12.5% Vol.
Food matching: the wine is perfect as an aperitif, but as tasted we can higly recommend to try it with chicken teriyaki nuggets.

Grape Type: Prosecco 100%
Terroir: mostly clay soil.
Vinification system: the harvest is hand picked between the 20th September and 10th of October.
Wine Making Process: the grapes (160kg. per hectare) are destemmed then softly pressed. The fermentation occurs in thermo-controlled containers for 6-8 days. Then the ageing takes place in stainless-steel tanks for 30 days before bottling, which is never before March. Te wine rests another month in the bottle before being put on the market.
Organoleptic Characteristics
Colour: light straw yellow
Bouquet: Delicately fruity and slightly aromatic.
Taste: dry with a delicate fizz; elegant, fresh and lively.
Alcohol Content: 11,5 % Vol.
Food matching: ideal with canapés and starters, it is perfect for serving as a pre-dinner welcoming drink, or a light after dinner bubbly to give verve to the conversation.

Grape Type:Cortese 30%, Garganega 25%, Trebbiano 20%, Malvasia 10%, Tocai 5%
Terroir: the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Wine Making Process:the juice is vinified for three months in stainless steel tanks.
Organoleptic Characteristics
Colour: straw yellow with greenish reflections.
Bouquet:elegant bouquet, slightly aromatic thanks to the malvasia grape, flowery nose of acacia and orange blossom.Fruity scents of ripe peach, hints of pineapple and citrus fruits (pink grapefruit).
Taste:this wine is a very good balance of acidity and sapidity. Intense minerality combined with a pleasant round palate. Light aromatic herby notes like sage introduce an intense flavor of grapefruit and candied.It’s a medium body wine.
Alcohol Content:12% Vol.
Food matching:great aperitif,match with shell fish like crab, prawn and mussels or soft pastries, white meat, chicken and turkey.

Grape type: 100% Prosecco.
Vinification system: traditional fermentation in stainless-steel tanks, refined on lees in Charmat method for 6 months.
Organoleptic caracteristics:
Colour: straw-yellow
Alcohol content: 11.5% Vol.
Bouquet: fresh floral and fruity with classic hints of green apple and pears.
Taste: pleasent fizz, dry palate.
Food matching: classic Italian aperitif, ideal for starters, salami, crispy nibbles, and vegetable risotto.

Grape Variety: 100% Glera.
Terroir: The land has a mixed composition of marl, clayey limestone, sandstone and clay rough sea.
Vinification System: the vines are grown using sylvoz method.
Wine Making Process: Charmat.
Organoleptic Characteristics
Colour: straw yellow with fine and persistant effervescence.
Bouquet: nose is very intense, rich in fruity aromas of apple, pear, citrus fruit which fades into the floral bouquet.
Taste: The taste is soft, fresh, intense and persistent, moderately sweet.
Alcohol Content: 12% Vol.
Food matching: great aperitif, also joins perfectly to appetizers of salmon and raw fish and seafood dishes.
Because of his slight residual sugar content is excellent with sweets and dry patisserie.

Grape type: 100% glera.
Vinification system: charmat 1st fermentation. 2nd fermentation on lees in the bottle.
Wine making process: Handpicked grapes in late september, following the grow moon calendar.
During the first fermentation the wine juice must is left in contacet with the grape skins for 2 days.The separation then is made by decanting the wine, that is then stored into refrigerated tanks , to stop the fermentation.
Close to Easter, following the “Grow Moon” calendar, the wine is then bottled with no added sulfites to process the second fermentation in the bottle.
The wine is not filtered, and it ferments in the bottle, being completely mature adound september.
This method, thanks to the yeasts that stays and deposit at the bottom of the bottle (from here the name “col fondo” literally “with sediment”) allows this wine to preserve for years.
Organoleptic caracteristics:
Colour: straw – yellow, greenish reflections Bouquet: Great bisquity nose, with plenty of apple/brioche coming through, flowery end.
Alcohol content: 11%
Taste: dry palate, complex and pleasant.More reminiscent of champagne than prosecco. Slightly salty finish. Very mineral and calling for more.
Food matching: perfect to have as an aperitif, or to go with fish dishes, white meat and vegetable risottos. To be served chilled, 10-12°C.
   

Grape Type: 100% Fiano.
Terroir: tuffaceous volcanic soil.
Vinification system: The grapes are hand harvested then destemmed, the juice is then cooled and left with the skins for a brief period of time.
Wine Making Process: The wine is fermented under temperature controlled conditions. The newly formed wine then is immediately racked off, filtered and kept at low temperatures. This maintains the fruity aromas in their freshest state and allows for a natural stabilization process.
Organoleptic Characteristics
Colour: straw yellow with green reflections.
Bouquet: lightly floral and pleasantly fruity; elegantly aromatic and harmonious.
Taste: to the palate the wine is full-bodied yet subtle, elegant and with a long aftertaste.
Alcohol Content: 13.5 % Vol.
Food matching: the wine is perfect as an aperitif or with typical Mediterranean cuisine, such as salads, pasta, seafood and white meats. It is excellent also with flavoursome, spicy Asian foods; like Thai or Japanese cuisine. We recommend you to try with some green Thai curry or Japanese Sashimi, Chirashi Sushi.

Grape Variety: Glera (known as Prosecco, before a reform of the law), Bianchetta, Perera and Verdisio.
Terroir: Shallow, marly and clayey soil
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during late September / early October. It spends 14 days macerating on the grape skins. The secondary fermentation happens naturally in the bottle. In spring, before bottling, unfermented must is added from the same variety of pressed dried grapes. Then the wine is refined in the bottle until the end of the following summer.
Organoleptic Characteristics
Colour: orange, copper colour, due to long contact with grape skins; cloudy looking as unfiltered
Bouquet: complex and intense to the nose with surprising notes of barely malts and apple cider. Then citrus notes of grapefruit that returns to the palate.
Taste: very mineral to the palate, it reveals a good structure. Excellent freshness and minerality contribute to its full taste. Crunchy green apples and a malted note reveal a long and persistent aftertaste, calling for one more sip.
Alcohol Content: 11 % Vol
Food matching: due to its great structure this wine is paired well with any sophisticated Risotto; Chicken casseroles with Polenta on the side; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses.
Drunk on its own is a perfect wine for pre-dinner conversation.

Grape Type: 100% glera.
Terroir: clay Wine Making Process: grapes are strictly hand picked, the maceration is carried out on the skins only in part, with indigenous yeast.The fermentation happens at controlled temperature, extremely low use of sulphur dioxide , which in this case goes down to 40 milligram per liter. Second fermentation happen in the bottle, and after an average of 40 days the wine is ready to be drink.It benefits from longer aging in the bottle. Even up to 3-4 years.
Organoleptic Characteristics
Colour: straw yellow, greenish reflections
Bouquet: very elegant, with defined apple and white flowers aroma like hawthorn and acacia
Taste: persistend and refined effervesence, long aftertaste that corresponds to the nose hints
Alcohol Content: 11%
Food matching: all round meal, from startes with almonds and pistacios to mains of risotto and fresh water fish like pike and trout.

Grape Variety: 100% Glera (known as Prosecco, before a reform of the law) 
Terroir: Cobblestone ground; a mix of clay and sand
 
Vinification system: soft press, with pneumatic weight; temperature controlled fermentation (18-20C°)
Wine Making Process: the grapes are harvested by hand, in small boxes, during the second half of September. The first fermentation happens in stainless steel tanks for six months on its lees. The secondary fermentation happens naturally in the bottle during the following 6 months.

Organoleptic Characteristics


Colour: intense straw yellow with sandy reflections; cloudy looking because unfiltered.


 Bouquet: very intense and persistent nose with notes of apples, pears and candied citrus fruits.
Taste: To the palate it translates into a complex and lingering aftertaste. With biscuits and yeasty flavours this wine shows an excellent freshness and minerality which contribute to its full taste.

Alcohol Content: 11,5 % Vol.

Food matching: light vegetable starters and aperitifs; fresh charcuterie like Soppressa veneta, and relatively young and fresh cheeses. Drunk on its own is a perfect wine for pre-dinner conversation.

Grape Type: Nero d’Avola, Nerello Mascalese and Cabernet Franc. Wine Making Process:Vinification without the shells.12 days of fermentation in stainless steel tanks. Organoleptic Characteristics Colour:intense pink color with hints of cherry Bouquet:fresh scent with notes of fruit and flowers, watermelon, cherry, strawberry and kiwi fruit, fresia, jasmine and the orange flowers. Taste:great harmony and a long finish. Alcohol Content:12%. Vol. Food matching:Excellent as an aperitif with salami, ham, olives and seasoned cheese.

Grape Type:Corvina 50%, Rondinella 30%, Molinara 10%, Sangiovese 10%.
Wine Making Process:the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Vinification system:short maceration on the skin, then in stainless tanks for three months.
Organoleptic Characteristics
Colour:intense pink.
Bouquet:a light flowery nose of rose hips introduce an explosion of summer berries like cranberry raspberries wild strawberries.
Taste:soft and fruity as a bubble gum expresses a good balance between acidity and roundness. Slightly bitter finish.
Alcohol Content:12% Vol.
Food matching:cured meats, grilled fish and barbecued sausages.

Grape Type:Corvina 50%, Rondinella 30%, Molinara 10%, Sangiovese 10%.
Wine Making Process:the vine yards are situated on the hills with morainic terroir, to the south-east side of Garda lake.
Vinification system:short maceration on the skin, then in stainless tanks for three months.
Organoleptic Characteristics
Colour:intense pink.
Bouquet:a light flowery nose of rose hips introduce an explosion of summer berries like cranberry raspberries wild strawberries.
Taste:soft and fruity as a bubble gum expresses a good balance between acidity and roundness. Slightly bitter finish.
Alcohol Content:12% Vol.
Food matching:cured meats, grilled fish and barbecued sausages.