Wine List

Harvest : beginning of September Wine-Making : complete white vinification with a short cold maceration ( 8-10 hours ) which best enhances its typical bouquet Alcohol by Volume : 12 %

Harvest: second week of September Wine-Making: white vinification with a short crio-maceration (8-10 hours). Then a fermentation at controlled temperature, between 15-18°C, takes place Alcohol by Volume: 12%

Harvest : manual during the first ten days of September Wine-Making : after destemming, partial maceration, soft pressing and a ten-day fermentation at controlled temperature of 18/19° C takes place. Then it ages in stainless steel tanks Alcohol by Volume : 13 % Vol

Harvest : second half of September Wine Making : white vinification with short cold maceration and slow fermentation at 15° C. Being in contact with lees for a short time, it expresses its typical aroma Alcohol by Volume : 12 %

Harvest : manual harvest during the last ten days of September Wine-Making : after destemming, a soft pressing and a ten-day fermentation at controlled temperature of 19-20° C takes place. Then it ages in stainless steel tanks Alcohol by Volume : 13 % Vol

Harvest : manual harvest in late September Wine-Making : after destemming: a soft pressing and a ten-day fermentation at controlled temperature of 19-20° C takes places. Then it ages in stainless steel tanks Alcohol by Volume : 13

Harvest: end of September Wine-Making: red vinification followed by a medium-long term maceration at 22° C Alcohol by Volume: 12 % Vol

Harvest : manual harvest at the end of September Alcohol by Volume : 13 % Colour : deep ruby

Harvest: beginning of October Wine-Making: red vinification avoiding long grape skins’s processing and then a 12-15 day maceration at 22°C takes place Alcohol by Volume: 12,5 %

Harvest : mid-October Wine Making : obtained from a maceration of 8-9 days. At the racking process it expresses a delicious sweet residue Alcohol by Volume : 11 %

Harvest: according to grapes’ maceration, but by the middle of September Wine-Making: from “Glera” grapes, white vinification at controlled temperature Alcohol by Volume: 11%

Production Area : hills of Valdobbiadene Colour : pale straw yellow Aroma : floral notes of wisteria and acacia flowers. Fruity with notes of golden apple

Production Area : hills of Valdobbiadene Colour : pale straw yellow Aroma : fruity with notes of citrus and fruits and golden apples

Production Area : hills of Valdobbiadene Colour : pale straw yellow Aroma : spring wildflowers notes as wisteria and acacia. Fruity notes of pineapple, apricot, pear and golden apple

Harvest: beginning of October Wine-Making: it is produced blending carefully selected “Merlot” and “Cabernet Sauvignon” grapes. After a long maceration, it is aged in oak barrels for 18 months Alcohol by Volume: 13%

Harvest: both grape varieties in the first ten days of September Wine-Making: obtained by blending “Chardonnay” and “Pinot Bianco” grapes. Then it ages in oak barrels Alcohol by Volume: 13 %

Harvest : beginning of October Wine Making : obtained from a long maceration of carefully selected Merlot grapes Alcohol by Volume : 13 %

Harvest : last ten days of October Wine-Making : it is obtained from carefully selected “Raboso Piave” grapes. After a long maceration it is aged in oak barrels Alcohol Volume : 13 %

Harvest: first ten days of September Wine-Making: selection obtained crossing Riesling and Pinot Bianco Alcohol by Volume: 12,5%

Harvest : wine made with a selection of late harvested grapes and then partially rack-dried Wine Making : selection obtained from Verduzzo and Sauvignon grapes which have undergone white vinification with a short maceration at 8° C. Fermentation takes place in oak barrels for 12 months Alcohol by Volume : 14 %

Harvest: beginning of October Wine-Making: obtained from a long maceration of carefully selected “Cabernet franc” and “Sauvignon” grapes Alcohol by Volume: 13%

Harvest : according to grapes’ maceration, but by the middle of September Wine-Making : from Merlot grapes, it undergoes carbonic maceration Alcohol by Volume : 12 %

To faithfully reproduce the characteristics of each grape variety, still warm marcs are gathered and fermented in small plastic sealed containers and immediately prepared for distillation.

It is obtained by the traditional cold pressing of olives after their careful selection among the typical varieties of the Verona’s territory, such as: Leccino, Frantoio, Pendolino and Gentile, harvested between November and December.