Chardonnay Veneto

Indicazione Geografica Tipica



AREA OF PRODUCTION: Treviso area
VINE: Chardonnay
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,00%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 8°-10° C.
SIZE: 750 ml.


CHARACTERISTICS
Light straw yellow coloured wine, it is fruity with hints of golden apple; fine and delicate on the palate, it evokes the crusty fresh bread.

PAIRING
Excellent with appetizers, main dishes and risotto with fish.

WINE MAKING
In white, by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Manzoni D.O.C. Bianco Piave

Denominazione di Origine Controllata



AREA OF PRODUCTION: Chiarano
VINE: Manzoni 6.0.13 (Riesling Renano X Pinot Bianco)
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 8°-10° C.
SIZE: 750 ml.


CHARACTERISTICS
It is a wine of great body and is beautifully balanced. Its aromatic nuances awaken reminiscences of wildflowers.The fullness and roundness which emerge on the palate, classify it as one of the top wines of the area.

PAIRING
It pairs perfectly with pasta dishes, cream soups, baked vegetables and fish. It is ideal for outside meals.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Pinot Grigio D.O.C. Venezia

Denominazione di Origine Controllata



AREA OF PRODUCTION: Chiarano
VINE: Pinot Grigio
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 8°-10° C.
SIZE: 750 ml.


CHARACTERISTICS
Full-bodied pale yellow colour wine with copper highlights; its scents awaken of yellow fruits, almond and hay; it is dry and balanced on the palate.

PAIRING
It is great with white meat, dishes with herbs and fish.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Sauvignon delle Venezie

Indicazione Geografica Tipica



AREA OF PRODUCTION: Treviso Area
VINE: Sauvignon
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 8°-10° C.
SIZE: 750 ml.


CHARACTERISTICS
The intense aroma recalls pepper and yellow fruits as grapefruit and banana: these are the distinctive marks of this complex great wine. It is yellow in colour with greenish hues.

PAIRING
It is excellent with seafood appetizers, ham, rice, shellfish and white fish.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Tai Veneto

Indicazione Geografica Tipica



AREA OF PRODUCTION: Chiarano
VINE: Tocai Friulano, Tocai Italico
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 8°-10° C.
SIZE: 750 ml.


CHARACTERISTICS
It is light straw yellow in colour. It is fruity with hints of almond. Round and velvety wine, it is traditional of the Venetian area.

PAIRING
It is excellent with appetizers, soups, fried seafood and chesses.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Cabernet Franc D.O.C. Venezia

Denominazione di Origine Controllata



AREA OF PRODUCTION: Chiarano
VINE: Cabernet Franc
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 16°-18° C.
SIZE: 750 ml.


CHARACTERISTICS
It is of an intense ruby red colour and is characterized by being a full-bodied wine with good acidity. The marked grassy taste is its distinctive mark.

PAIRING
It matches up with game and cheeses

WINE MAKING
Maceration in contact with the skins for 8-10 days; fermentation at controlled temperature of 25°-28° C.

Cabernet Sauvignon Veneto

Indicazione Geografica Tipica



AREA OF PRODUCTION: Cessalto
VINE: Cabernet Sauvignon
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 14°-16° C.
SIZE: 750 ml.


CHARACTERISTICS
It is a ruby red transparent colour wine with purple reflections. It smells vinous, little fruits dark red as plum, light vegetable note of brush, peppery notes.
It enters in mouth fresh, slightly tannic, embittering in closure.

PAIRING
It matches up with noodles with meat sauce and ribs.

WINE MAKING
Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.

Merlot D.O.C. Venezia

Denominazione di Origine Controllata



AREA OF PRODUCTION: Chiarano
VINE: Merlot
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 14°-16° C.
SIZE: 750 ml.


CHARACTERISTICS
The colour is ruby red with violet reflections. It is characterized by a slight hint of red fruits and vegetables. It is a well structured and tannic wine, yet soft on the palate.

PAIRING
It pairs perfectly with red meat and medium aged cheeses.

WINE MAKING
Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.

Refosco dal Peduncolo Rosso Veneto

Indicazione Geografica Tipica



AREA OF PRODUCTION: Chiarano
VINE: Refosco
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,50%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 14°-16° C.
SIZE: 750 ml.


CHARACTERISTICS
It is a ruby red colour wine with purple hues and is well structured and tannic. It is vinous and fruity with hints of raspberry and blackberry. On the palate it is pleasantly bitter.

PAIRING
Being a classic table wine, it beautifully accompanies moist and fat meat; if aged, it matches with roast game.

WINE MAKING
Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.

Malbech Veneto

Indicazione Geografica Tipica



AREA OF PRODUCTION: Chiarano
VINE: Malbech
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 12,00%
AGING: 5 months in steel tanks
TEMPERATURE: To be served at 14°-16° C.
SIZE: 750 ml.


CHARACTERISTICS
It is a wine of deep ruby colour. It smells scent of raspberry, while on the palate, it is possible to appreciate grassy and undergrowth flavours.

PAIRING
It pairs well with beef, pork and poultry of the courtyard.

WINE MAKING
Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.

Clarivs Rosso Venezie

Indicazione Geografica Tipica



AREA OF PRODUCTION: Treviso area
VINE: Cabernet Sauvignon, Merlot
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 13,00%
AGING: 16 months in French oak barrels of 225 litres each
TEMPERATURE: To be served at 16°-18° C.
SIZE: 750 ml.


CHARACTERISTICS
Its intense scent recalls red mature fruits and spices and is the preamble to a warm, dry and rightly tannic taste.

PAIRING
Perfect with first courses, with cut and grilled meat, game and dishes of regional cuisine.

WINE MAKING
Maceration in contact with the skins for 12-14 days; fermentation at controlled temperature of 25°-28° C.

Prosecco Doc Treviso Semi-sparkling

Denominazione di Origine Controllata



AREA OF PRODUCTION: Treviso area
VINE: Glera
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 10,50%
AGING: From one to three months in steel tanks
METHOD OF FERMENTATION: Method Martinotti (Charmat)
TEMPERATURE: To be served at 6°-8° C.
SIZE: 750 ml.
FOAMING: 30 days

CHARACTERISTICS
It is a pale straw coloured wine, fruity and of law alcohol content. Vividness is its distinctive mark.

PAIRING
Excellent with appetizers and main dishes of fish.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Verduzzo Friulano I.G.T Marca Trevigiana Semi-sparkling

Indicazione Geografica Tipica



AREA OF PRODUCTION: Chiarano
VINE: Verduzzo friulano
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 11,50%
AGING: 3 months in steel tanks
TEMPERATURE: To be served at 8° C.
SIZE: 750 ml.
RESIDUAL SUGAR: 40 g/l.
FOAMING: 30 days


CHARACTERISTICS
Golden yellow coloured wine with intense bouquet of ripe fruits and acacia flowers. The taste is slightly sweet.

PAIRING
Excellent with desserts and pastries.

WINE MAKING
It is necessary to wait the beginning of the fermentation so that part of the pigments contained in the skins are released to the must: this is an essential passage in order to obtain the characteristic golden colour of the wine. Then you continue with the drawing of the wine from the vats and soft pressing. Fermentation will be done at controlled temperature.

Rosè I.G.T Veneto Semi-Sparkling

Indicazione Geografica Tipica



AREA OF PRODUCTION: Treviso Area, Lake Garda
VINE: Raboso Piave, Corvina, Corvinone, Rondinella, Molinara
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Guyot
ALCOHOL: 11,00%
AGING: 3 months in steel tanks
TEMPERATURE: To be served at 6°-8° C.
SIZE: 750 ml.
RESIDUAL SUGAR: 20g/l.
FOAMING: 30 days


CHARACTERISTICS
It has a distinctive deep rosè colour. It is characterized by slight hints of flowers and red berries; the taste is slightly sour, almost tangy and refreshing; it is most popular in summer.

PAIRING
It is a perfect wine for aperitifs and light snacks.

WINE MAKING
Short maceration in contact with the skins; soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Prosecco Treviso Sparkling Extra Dry

Denominazione di Origine Controllata



AREA OF PRODUCTION: Treviso area
VINE: Glera
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Guyot Flipped
ALCOHOL: 11,00%
AGING: From one to three months in steel tanks
METHOD OF FERMENTATION: Method Martinotti (Charmat)
TEMPERATURE: To be served at 6°-8° C.
SIZE: 750 ml - 1500 ml.
RESIDUAL SUGAR: 14 g/l.
FOAMING: 30 days

CHARACTERISTICS
It has a bright straw yellow colour and its scents awake of light floral and fruits notes. It is characterized by persistent bubbles which are soft and dry on the palate.

PAIRING
It is ideal as an aperitif or to accompany fish dishes.

WINE MAKING
In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

Raboso Veneto Semi-sparkling

Indicazione Geografica Tipica



AREA OF PRODUCTION: Treviso area
VINE:Raboso Piave, Raboso Veronese
NATURE OF THE LAND: Clay
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 11,50%
AGING: Between 2-3 months in steel tanks
METHOD OF FERMENTATION:Method Martinotti (Charmat)
TEMPERATURE: To be served at 6°-8° C.
SIZE: 750 ml.
RESIDUAL SUGAR: 30 g/l.
FOAMING: 30 days


CHARACTERISTICS
Red wine with a purple edge. The nose is dominated by fresh red berry fruits: Strawberries, raspberries and red currants followed by vegetable notes and fruitiness. A sweetish well-balanced taste which is both fresh and slightly tangy. Characterised as a moreish, fruity drink,with barely perceptible tannins.

PAIRING
Ideally paired with salami bruscetta or ameat based lasagne.

WINE MAKING
Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.

Manzoni Moscato Spumante Dolce

Vino di Qualità del Tipo Aromatico



AREA OF PRODUCTION: Treviso area
VINE:Manzoni Moscato 13.0.25 (cross of Raboso Piave and Moscato d’ Amburgo)
NATURE OF THE LAND: Gravel, alluvial in origin
SYSTEM OF GROWING: Sylvoz
ALCOHOL: 7,50%
AGING: 45 days in autoclave in contact with selected yeasts
METHOD OF FERMENTATION:Method Martinotti (Charmat)
TEMPERATURE: To be served at 6°-8° C.
SIZE: 750 ml.
RESIDUAL SUGAR: 75 g/l.


CHARACTERISTICS
Sparkling wine made with Manzoni Moscato grapes (a hybrid of Raboso Piave and Moscato d’Amburgo). Wine of an elegant light pink colour, on the nose you have notes of cherries, raspberries and peaches as well as citrus and orange blossom. On the palate it is sweet, well balanced, with a pleasant freshness typical of the Raboso Piave grape.

PAIRING
Ideal with all desserts, pastries and biscotti.

WINE MAKING
The cryomaceration happens for 12 hours in contact with the skins, after which we soft press the grapes. The fermentation occurs in autoclave directly from the must (at a controlled temperature), which allows the preservation of the primary aromas of the grapes.