• Manzoni Bianco Spumante

    manzoni-bianco-vino-spumante-g

    MANZONI BIANCO SPUMANTE BRUT MILLESIMATO

    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

    Our wines

  • Prosecco Superiore DOCG Extra Dry Millesimato

    DefProsecco-Conegliano-Valdobbiadene-Millesimato-DOCG-075

    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

    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

  • 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

    I nostri vini

  • Prosecco Treviso DOC Spumante Extra Dry

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    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: 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
    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: 5 atm

    Our wines

  • Conegliano Valdobbiadene Prosecco Frizzante DOCG

    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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