Wine portfolio

Wines are divided in denomination areas and types: biodynamic and organic wines
GARGANEGA IGT VENETO
SOAVE DOC
"IL SELESE"
SOAVE DOC
CLASSICO
"MONTE DE TONI"
SOAVE DOC
CLASSICO
"MONTE DI FICE"
SOAVE
PROSECCO DOC
BRUT
PROSECCO DOC MILLESIMATO
EXTRA DRY
PROSECCO DOC
DRY
PROSECCO DOC
PROSECCO
VALDOBBIADENE
MILLESIMATO BRUT
PROSECCO
VALDOBBIADENE
EXTRA DRY
PROSECCO DOCG
CUVEE GINEVRA
METODO CLASSICO
EXTRA BRUT
METODO CLASSICO
DURELLO RISERVA
METODO CLASSICO
TRADITIONAL METHOD
TECHNICAL SHEET
GARGANEGA IGT VENETO
"LAZARO"
ROSATO IGT
VENETO
"CAMPO DA CALCIO"
ROSSO IGT
VENETO
"URBAN"
MERLOT IGT
VENETO
"VERDUGO"
BIODYNAMICS
LUGANA DOC
LUGANA DOC
RISERVA
LUGANA SPUMANTE DOC BRUT
METODO CLASSICO
LUGANA ORGANIC
VALTENESI
CHIARETTO DOC
VALTENESI GROPPELLO
GARDA DOC CLASSICO
VALTENESI ORGANIC
GARGANEGA IGT VENETO
Area of production: The vineyards are located in the foothills of Monteforte d'Alpone village

Soil composition: silt&clay
Grapes: 100% Garganega
Training system method: Guyot
Average age of the vines: 30 years
Total ha: 3
Total production: 10.000 bottles
Vintage: 2018
Alcohol degree: 12,5%

Harvest: Mid September, Hand picking/Machine harvest
Vinification: Stainless steel tanks

Tasting notes: the colour is straw yellow with greenish reflections. On the nose it is delicate and flowery, with notes of elderberry and hawthorn, together with juicy sensations of ripe peach, apricot and tropical fruits. On the palate it is dry, medium-bodied and smooth with a pleasant long mineral finish.
Food pairings: first light courses like pasta, salads or soups, second courses with fish.

Residual sugar:
3,8 gr/lt

Serving temperature: 8-10°C
EXTRA BRUT
TRADITIONAL METHOD
Area of production: Gambellara, Vicenza
Soil: basaltic volcanic rocks

Grapes: 90% Garganega, 10% Durella
Training system method: Pergoletta Trentina
Average age: 30 years

Alcohol degree: 12%

Harvest: End of August - Beginning of September, Hand picking
Vinification: Harvesting of grapes in the crate (by hand). Soft and progressive pressing of the bunches with fractioning of musts and alcoholic fermentation in temperature-controlled steel tanks
Maturation: batonnage until the base is prepared in the spring efter the harvest, it follows a second fermentation in the bottle. The wine rest in a pile for a minimum of 30 months, where it evolves and matures thanks to the lysing of yeasts, with release of aromas deriving from cellu!ar rupture. Following it is gorged and aged for a further four months before being marketed

Tasting notes: Straw-yellow color, thick and abun dant foam, fine perlage and persistent, fresh scent of good intensity, fragrance of crusts of bread, dry, intense, ample flavor of tropical fruit
Food pairings: It is an ideal wine for all occassions, particularly suitable as aperitif to enjoy together with friends. It goes perfectly with delicate appetizers or fish-based dishes

Serving temperature: 7-9°C
DURELLO RISERVA
TRADITIONAL METHOD
Area of production: Campo dei Ferrari, Gambellara, Vicenza
Soil: basaltic volcanic rocks

Grapes: 100% Durella
Training system method: Pergoletta Trentina
Average age: 30 years

Alcohol degree: 12%

Harvest: End of September - Beginning of October, Hand picking
Vinification: Harvesting of grapes in the crate (by hand). Soft and progressive pressing of the bunches with fractioning of musts and alcoholic fermentation in temperature-controlled steel tanks
Maturation: Batonnage until the base is prepared in the spring efter the harvest, it follows a second fermentation in the bottle. The wine rest in a pile for a minimum of 48 months, where it evolves and matures thanks to the lysing of yeasts, with release of aromas deriving from cellular rupture. Following it is gorged and aged for a further six months before being marketed.

Tasting notes: Yellow color tending to golden, thick and creamy foam, very perlage delicate but firm, rich bouquet with notes of tropical fruit, pineapple, peach and banana, direct taste, sincere, spiced on the finish flavor
Food pairings: It is an ideal wine for all occassions. It goes perfectly with some of the most famous Venetian food like baccalà and soppressa. Excellent with fatty food.

Serving temperature: 7-9°C
CUVEE GINEVRA
TRADITIONAL METHOD
Area of production: Campo del Prete, Gambellara, Vicenza
Soil: basaltic volcanic rocks

Grapes: 100% Garganega
Training system method: Pergoletta Trentina
Average age: 30 years

Alcohol degree: 12%

Harvest: End of August - Beginning of September, Hand picking
Vinification: Harvesting of grapes in the crate (by hand). Soft and progressive pressing of the bunches with fractioning of musts and alcoholic fermentation in temperature-controlled steel tanks
Maturation: batonnage until the base is prepared in the spring efter the harvest, it follows a second fermentation in the bottle. The wine rest in a pile for a minimum of 40 months, where it evolves and matures thanks to the lysing of yeasts, with release of aromas deriving from cellular rupture. Foll owing it is gorged and aged for a further six months before being marketed.

Tasting notes: Color tendring to yellow, soft and abun dant foam, perlage extremely fine, subtle and persistent, variegated scent and complexwith notes of exotic fruit, honey and chestnut, flavor very evolved with spicy and tertiary notes.
Food pairings: It is an ideal wine for all occassions. Rich in flavor, it's a perfect match with grilled fish and meat.

Serving temperature: 7-9°C
Made on
Tilda