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.