• Prosecco Superiore DOCG Extra Dry Millesimato

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    CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA DRY MILLESIMATO

    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 acitdity give freshness to this harmonious, fine wine.
    Pale straw yellow colour with greenish reflections.

    Food matching: excellent as an aperitif, ideal as accompaniment to fish and shellfish dishes, soft cheeses, white meats and delicate starters. Perfect with desserts.

    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: 11,5 % vol.
    Acidity: 6,0 gr/lt
    Sugars: 16 gr/lt
    Pressure: 5 atm

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  • Barrique Merlot Piave DOC

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    BARRIQUE MERLOT PIAVE DOC

    ORGANOLEPTIC CHARACTERISTICS

    Deep carnet red colour, wine of significant depth, well rounded and with great body.
    Never loosing the peculiar characteristics of Merlot grapes it reveals notes of plum and cherry. Spicy, velvety and tannic aroma.

    Food matching: perfect accompaniment to roasted and stewed red meats, with all game dishes and matured cheese.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south
    Type of soil: heavy and clayey
    Training system: head training
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Merlot
    Harvest period: end of September
    Vinification: red winemaking, the maceration lasts ten days, then we let the wine mature in french oak barrels for eight months before bottling.
    Bottling: from November to December
    Serving temperature: serve at 16° – 18°C
    Analytical data: Alcohol: 13,5 % vol.
    Acidity: 5,0 gr/lt
    Sugars: dry

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  • Merlot DOC Piave

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    MERLOT DOC PIAVE

    ORGANOLEPTIC CHARACTERISTICS

    Full bodied red wine with ruby red colour. Fine, persistent and elegant bouquet, scents of ripe fruits and spices.

    Food matching: perfect accompaniment to boiled or roasted white and red meats, semi matured cheese and fish stew.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south east
    Type of soil: heavy and clayey
    Training system: head training
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Merlot
    Harvest period: end of September
    Vinification: red winemaking, the maceration lasts ten days
    Bottling: from April to May
    Serving temperature: serve at 16° – 18°C
    Alcohol: 13 % vol.
    Acidity: 5,0 gr/lt
    Sugars: dry

    Our wines

  • Piave DOC Cabernet

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    PIAVE DOC CABERNET

    ORGANOLEPTIC CHARACTERISTICS

    Full bodied wine, red ruby colour with violet reflections. Intense and slightly herbaceous, with hints of red ripe fruits, spices and notes of violet.

    Food matching: excellent with grilled and roasted red meat as well as with matured cheese.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south east
    Type of soil: heavy and clayey
    Training system: head training
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Cabernet
    Harvest period: end of September – beginning of Octber
    Vinification: red winemaking, the maceration lasts ten days
    Bottling: from April to May
    Serving temperature: serve at 16° – 18°C
    Alcohol: 13 % vol.
    Acidity: 5,0 gr/lt
    Sugars: dry

    Our wines

  • Chardonnay DOC Piave

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    CHARDONNAY DOC PIAVE

    ORGANOLEPTIC CHARACTERISTICS

    Well structured wine with hints of tropical fruits, supple, dry. Deep yellow colour.

    Food matching: ideal with seafood, shellfish and fish soups Serving temperature: serve at 10° – 12°C.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south east
    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% Chardonnay
    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
    Analytical data: Alcohol: 12,5 % vol.
    Acidity: 5,5 gr/lt
    Sugars: 10 gr/lt

    Our wines

  • Pinot Grigio delle Venezie IGT

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    PINOT GRIGIO DELLE VENEZIE IGT

    ORGANOLEPTIC CHARACTERISTICS

    White wine, straw yellow colour with copper reflections. Supple and full bodied wine with a well balanced acidity. Ample, lasting fruity bouquet with hints of tropical fruits and of spices.

    Food matching: excellent with seafood, shellfish and fish dishes

    TECHNICAL FEATURES

    Production area: Fontanafredda, plain, vineyard’s exposure east
    Type of soil: poor and pebbly, moderately loose
    Training system: inverted guyot
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Pinot Gris
    Harvest period: end of August
    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
    Analytical data: Alcohol: 13 % vol.
    Acidity: 5,5 gr/lt
    Sugars: dry

    Our Wine

  • 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 % vol.
    Acidity: 5,5 gr/lt
    Sugars: dry

    Our wines

  • Spumante Rosè Brut

    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: San Vendemiano and Conegliano, 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: prosecco, manzoni, cabernet 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: 12,0 % vol.
    Acidity: 6 gr/lt
    Sugars: 13 gr/lt
    Pressure: 5,00 atm

    Our wines

  • Prosecco DOC Frizzante

    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: Fontanafredda, 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 100%
    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: 6,0 gr/lt
    Sugars: 10 gr/lt
    Pressure: 2,5 atm

    Our Wines

  • Prosecco DOC Spumante Brut

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    PROSECCO DOC
    SPUMANTE BRUT

    CARATTERISTICHE ORGANOLETTICHE

    Vino aromatico, fruttato ricorda la mela, floreale con sentori di acacia.
    Leggermente più strutturato di quello di collina. Colore giallo paglierino scarico con riflessi verdognoli.
    Abbinamenti culinari: ottimo a tutto pasto, con pesce crostacei e carni bianche.

    CARATTERISTICHE TECNICHE

    Zona di produzione: Conegliano zona collinare esposizione sudest
    Terreno: argilloso e calcareo, pesante; di origine morenica
    Sistema di allevamento: Guyot
    Densità impianto: 3.800 viti per ettaro (2.60 mt x 1 mt)
    Coultivar: glera 100%
    Periodo di maturazione: media , seconda decade di settembre
    Vinificazione: in bianco
    Epoca di imbottigliamento: da novembre a giugno
    Dati analitici: Gradazione alcolica: 11,0 % vol.
    Acidità: 6,0 gr/lt
    Residuo zuccherino: 7 gr/lt
    Pressione: 5.00 atm

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