• Millefiori Honey – EnoBEE

    MILLEFIORI HONEY | EnoBEE

    Millefiori Furlan honey is produced in the hills of Conegliano, where the Prosecco Superiore DOCG grows

    The hives are located in a selected area of the vineyards, surrounded by a natural environment full of flowers, trees, small streams and lots of wildlife.

    This area is certified by the WBA World Biodiversity Association, which means we are committed to the conservation of natural habitats, acting responsibly for sustainability because our vineyard is our home.

    Honey is produced following the ENOBEE program, a bee in the vineyard project. One person takes care of bees and hives and follows the entire production cycle.

    Tasting this honey will be like taking a trip to the Prosecco hills: you will discover the taste and scent of acacia flowers and wildflowers that grow around the vineyards, you will savor the fruity notes of the grapes and berries of our countryside

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  • Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Brut Millesimato

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    CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA BRUT 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: 5 gr/lt
    Pressure: 5 atm

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  • Manzoni Bianco Spumante Brut Millesimato 2020

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    MANZONI BIANCO SPUMANTE BRUT MILLESIMATO 2020

    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. Full body and persistent aroma.

    TECHNICAL FEATURES

    Production area: San Vendemiano (TV), plain, vineyard’s exposure south
    Type of soil: clay, heavy
    Training system: inverted Guyot
    Planting density: 4.800 vines/ha (2,60 mt x 0,8 mt)
    Grapes: Manzoni bianco 100%
    Harvest period: first half of September
    Bottling: March – April

    Vinification: white vinification, short maceration at controlled temperature before soft pressing, only one fermentation, directly from must, without adding any sugar in order to preserve the aromatic compounds, than the wine rests with lees for 4 months.
    Analytical data: Alcohol: 13 % vol.
    Acidity: 6 gr/lt
    Sugars: 7 gr/lt
    Pressure: 5 atm

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  • Prosecco Superiore DOCG Extra Dry Millesimato 2020

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    CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE DOCG EXTRA DRY MILLESIMATO 2020

    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

    Our Wines

  • 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

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  • 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

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  • 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

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  • Pinot Grigio delle Venezie

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    PINOT GRIGIO DELLE VENEZIE

    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

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

    Our wines