Grape Variety: 100% Garganega.
Terroir: volcanic hillside in Gambellara Classic area. Vineyard are between 25 and 40 years old.
Harvest and Vinification System: by hand at the end of September and the beginning of October.
 The grapes are allowed to dry gently in well ventilated rooms in an old tower from the 1700s for a period of 6 months.
Wine Making Process: after having detained the sweetness desired by the wilting, the grapes are pressed down at 2 bar for 8 hours. The juice obtained is about the 20% of the original fresh fruit weight. It is fermented in old allier barriques and stays inside for a period of 10-12 months. Often the stabilisation occurs naturally. Afterwards it is filtered only once and it is bottled straight away..
Organoleptic Characteristics
Colour: Intense golden yellow fading to amber
Bouquet: Nose is very intense, rich fruity aromas of ripe fruits which fades into the floral bouquet, notes of vanilla.
Taste: characteristic, harmonious, semi-sweet, slightly bitter aftertaste, with the possible perception of wood
Alcohol Content: 12,5% Vol.
Food matching: great meditation wine, match perfectly with ice cream and desserts. Highly suggested with dry or stuffed biscuits.

Grape Type: 100% Glera.
Terroir: pebbly soil near the Piave river consisting of a mix of sand, chalk and clay.
Vinification system: the grapes are hand-picked in the second half of September. Put in small boxes, they are then soft pressed with pneumatic weight, and fermented at controlled temperature (18-20°C) The yield equals 140 quintals per hectare.
Organoleptic Caracteristics
Colour: dark straw-yellow, cloudy because of the sediment
Bouquet: Great nose of yeast and biscuits, with a surprising tropical fruity end.
Taste: extremely mineral palate, complex and pleasant. Slightly bitter finish, it resembles Brut Nature Champagne without the sparkle.
Alcohol Content: 11.5 % Vol.
Food Coupling: this rare type of still white wine will surprise paired to oysters and fresh, strongly tasting seafood in general (Lobsters; langoustines etc.) We suggest trying it with fresh, off-the-coast oysters or mussels in a cream and garlic sauce.

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 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 Variety: Vespaiola, Garganega, Tokai
Terroir: foothills vineyards location combined with volcanic-tuffaceous soils, which provide excellent water balance that is reflected in the final product.
Vinification System: fermentation in stainless steel tanks at temperature around 22-24°C, yield in must 20-25%.
Wine Making Process: the grapes are harvested by hand and put to dry partly laid on racks, partly hanging from the beams, depending on the type of cluster. The drying process is natural and continues for two to three months depending on the weather of the season, until the sugar concentration reaches 32-34%. The painstaking care in the selection of the clusters takes a long time, but it is the price to pay for having a high quality product. After destemming, which is particularly delicate due to the long drying phase, grapes undergo a slow and gentle pressing to give the wine its characteristic softness. The fermentation process takes place only with the natural enzymes contained in the must, without any additions. Wine is clarified by cooling down to -5/6°C , so there is no need of mechanical filtration and therefore a light settlement of tartaric acid is natural. After aging a year in stainless steel tanks, the wine is bottled. The total production is about 4000 bottles.
The entire process is followed personally by the producer, creating a precious wine from the earth to the glass.
Organoleptic Characteristics
Colour: bright golden to amber colour.
Bouquet: fruity with hints of honey combined with tropical fruit, apricot, peach and citrus.
Taste: with freshness of pure fruit, it is full, elegant, delicate and clean. The high phenolic ripeness accentuates the ripe fruit both on the nose and palate also through a long and persistent aftertaste. Excellent balance between acidity and sugars.
Alcohol Content: 12,5 % Vol
Food matching: cakes and pastries, pate de foie gras and young to medium aged creamy blue cheeses. Classified as a “meditation wine”, it can be also relished on its own.

Grape Variety: Glera (known as Prosecco, before a reform of the law), Verdisio and Bianchetta
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: 11,5 % 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.