Our Selected Products

11% vol. - 750 ml

PRODUCTION AREA: Valdobbiadene DOCG Prosecco.

SOIL: Chalky, clayey

GRAPES: Glera (known as Prosecco)

HARVEST: Manual, with selection of the grapes.

WINEMAKING: Soft pressing, selection of juice, settling and fermentation at controlled temperatures with selected yeast.

AGEING: In stainless steel tanks.

SECOND FERMENTATION: Second fermentation in autoclaves (sealed vats) at a controlled temperature until you get to a pressure of 5 bar. The product is left to rest with the yeasts for 60 days. Stabilisation at a low temperature.

BOTTLING: Isobaric, after sterile filtration.

COLOUR: Bright straw yellow.

PERFUME: Distinctive, fruity apple, floral.

FLAVOUR: Sweet, soft and enveloping.

ACIDITY: 6.7 g / l.

11% vol. - 750 ml

PRODUCTION AREA: Valdobbiadene DOCG Prosecco.

SOIL: calcareous, sub-alkaline.

GRAPES: Glera (known as Prosecco)

HARVEST: Manual, with selection of the grapes.

WINEMAKING: Soft pressing, selection of juice, settling and controlled fermentation, with selected yeast.

AGEING: In stainless steel tanks.

SECOND FERMENTATION: Second fermentation in autoclaves (sealed vats) at a controlled temperature until you get to a pressure of 5 bar. The product is then left to rest with the yeasts for 60 days. Stabilisation at a low temperature.

BOTTLING: Isobaric, after sterile filtration.

COLOUR: Straw yellow, hiding an intensity and freshness.

AROMA: Fruity aroma of apple (golden).

FLAVOUR: Dry, elegant but strong taste.

ACIDITY: 6.7 g / l.

11,5% vol. - 750 ml

Prosecco Superiore D.O.C.G. Sparkling Wine Brut Millesimato

Site of coltivation: Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area.

Soil: Clay and sandy

Height above sea level 200 m

Vineyards exposure: Southeast and southwest slopes

Vineyards: 100% Glera type variety

Vinification: Technological research is aimed at combining operational rationality with respect to traditional oenological techniques Phases: -pressure of whole grapes with a vacuum press of modern design, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - refinement of the base wine on the noble lump until the time it is taken out of foam

Sparkling phase:
- pressing of whole grapes with a vacuum press of modern conception, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape
- cold static decantation of the must for the separation of some pulp and peat residues - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product
- refinement of the base wine on the noble lump until the time it is taken out of foam

Look: Straw yellow with greenish reflections, fine and persistent perlage

Scent: Strong floral notes, fresh fruit, citrus, pleasing and luscious

Taste: Full, harmonious, dry and softer

11,5% vol. - 750 ml

Prosecco Superiore D.O.C.G. Sparkling Wine Dry Millesimato Semplicemente Vincenzo

Site of coltivation: Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area.

Soil: Clay and sandy

Height above sea level 200 m

Vineyards exposure: Southeast and southwest slopes

Vineyards: 100% Glera type variety

Vinification: Technological research is aimed at combining operational rationality with respect to traditional oenological techniques Phases: -pressure of whole grapes with a vacuum press of modern design, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - refinement of the base wine on the noble lump until the time it is taken out of foam

Sparkling phase:
- pressing of whole grapes with a vacuum press of modern conception, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape
- cold static decantation of the must for the separation of some pulp and peat residues - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product
- refinement of the base wine on the noble lump until the time it is taken out of foam

Look: Straw yellow with greenish reflections, fine and persistent perlage

Scent: Strong hints of floral, fresh fruit and citrus fruits. Pleasant and cheery

Taste: Full, harmonious, dry and sapid

11,5% vol. - 750 ml

Prosecco Superiore D.O.C.G. Sparkling Wine Brut Millesimato ORGANIC WINE

Site of coltivation: Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area.

Soil: Clay and sandy

Height above sea level 200 m

Vineyards exposure: Southeast and southwest slopes

Vineyards: 100% Glera type variety

Vinification: Technological research is aimed at combining operational rationality with respect to traditional oenological techniques Phases: -pressure of whole grapes with a vacuum press of modern design, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - refinement of the base wine on the noble lump until the time it is taken out of foam

Sparkling phase:
- pressing of whole grapes with a vacuum press of modern conception, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape
- cold static decantation of the must for the separation of some pulp and peat residues - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product
- refinement of the base wine on the noble lump until the time it is taken out of foam

Look: Straw yellow with greenish reflections, fine and persistent perlage

Scent: Strong hints of floral, fresh fruit and citrus fruits. Pleasant and cheery

Taste: Full, harmonious, dry and sapid

11,5% vol. - 750 ml

Site of coltivation: Refrontolo, town sited in the heart of D.O.C.G. Prosecco Superiore Conegliano - Valdobbiadene area

Soil: Clay and silty.

Height above sea level 200 m

Vineyards exposure: Southeast and southwest slopes

Culture system: Sylvoz system with 3350 logs /hectare; 7/8 buds per bow, 20 buds per log

Vineyards: 20% Marzemino, 70% Merlot, 10% Cabernet Sauvignon

Sparkling-phase method: Charmat - Martinotti

Sparkling phase method: Charmat - Martinotti

Vinification: Technological research is aimed at combining operational rationality with the respect of the technical oenological traditions. Phases: - destemming phase grapes without pressing; - Immediate separation of the skins by pressing with vacuum press in the absence of oxygen and with controlled temperature; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with selected yeasts, always keeping the temperature under control, a major factor in obtaining a quality product

Sparkling phase: After obtaining and selecting the base wine, this is placed in autoclave for at least 40 days

Look: Light pink with fine, numerous and continuous bubbles

Scent: Strong fruity scents of strawberry, marasca cherry, currant, berry and grapefruit with a floral note of wild rose; It has a freshness that contributes to flavor and aromatic persistence

Taste: Pleasant, delicate and dry with excellent acidity and body; Altogether presents a balanced softness; Sapid, fresh, fine and harmonious with a remarkable persistence to taste

12% vol. - 750 ml

Site of coltivation: Refrontolo, town sited in the heart of D.O.C.G. Prosecco Superiore Conegliano - Valdobbiadene area

Soil: Clay and silty.

Height above sea level 200 m

Vineyards exposure: Southeast and southwest slopes

Culture system: Sylvoz system with 3350 logs /hectare; 7/8 buds per bow, 20 buds per log

Vineyards: 20% Marzemino, 70% Merlot, 10% Cabernet Sauvignon

Sparkling-phase method: Charmat - Martinotti

Sparkling phase method: Charmat - Martinotti

Vinification: Technological research is aimed at combining operational rationality with the respect of the technical oenological traditions. Phases: - destemming phase grapes without pressing; - Immediate separation of the skins by pressing with vacuum press in the absence of oxygen and with controlled temperature; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with selected yeasts, always keeping the temperature under control, a major factor in obtaining a quality product

Sparkling phase: After obtaining and selecting the base wine, this is placed in autoclave for at least 40 days

Look: Light pink with fine, numerous and continuous bubbles

Scent: Strong fruity scents of strawberry, marasca cherry, currant, berry and grapefruit with a floral note of wild rose; It has a freshness that contributes to flavor and aromatic persistence

Taste: Pleasant, delicate and dry with excellent acidity and body; Altogether presents a balanced softness; Sapid, fresh, fine and harmonious with a remarkable persistence to taste

750 ml

Pale straw yellow in colour with golden reflections, fruity and delicate notes, balanced acidity and persistent perlage. Perfect as an aperitif, low-fat hors d’oeuvres and fish dishes.
Serve at a temperature of 6-8°C

750 ml

Wine characterized by a ruby red colour, scent of cherry and raspberry with sour and sweet flavour. Perfect as an aperitif and with appetizers.
Serve at a temperature of 10-12°C