PROSECCO SUPERIORE D.O.C.G. BRUT MILLESIMATO
Geographic area: Conegliano and Valdobbiadene
The vinification is “in bianco”, i.e. soft pressing of grapes and then fermented without grape skins at a controlled temperature of 20° C. It becomes a very fine sparkling thanks to a slow second fermentation in large closed stainless steel tanks at 12-14° C over a period of 2 months.
Tasting notes: this wine has an attractive greenish colour, with a fine persistent perlage. It has an intense, very fine, fruity bouquet with a distinct aroma of golden apples and pears. Dry, fresh and crisp in the mouth, soft and well balanced, with good aromatic lenght and an agreeably fruity finish
We recommend to serve this prosecco at 5-7° C and to drink immediately after opening. Food pairings: great as an aperitif; but goes well with fish or pasta.
PROSECCO SUPERIORE D.O.C.G. "7 OMBRE" EXTRA DRY
Geographic area: Conegliano and Valdobbiadene
The vinification is “in bianco”, i.e. soft pressing of grapes and then fermented without grape skins at a controlled temperature of 20° C. It becomes a very fine sparkling thanks to a slow second fermentation in large closed stainless steel tanks at 12-14° C over a period of 2 months. Tasting notes: this crystal clear wine has a subtle pale yellow colour with a greenish tinge, with a fine and persistent perlage. It has an intense fruity bouquet of exceptional refinement, with clear hints of ripe golden apples and acacia blossom. A fresh, easy drinking wine soft and well-balanced, with a long, fruity finish. We recommend serving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: great as an aperitif; goes well with light, fish-based dishes.
PROSECCO SUPERIORE D.O.C.G. EXTRA DRY
Geographic area: Conegliano and Valdobbiadene
The vinification is “in bianco”, i.e. soft pressing of grapes and then fermented without grape skins at a controlled temperature of 20° C. It becomes a very fine sparkling thanks to a slow second fermentation in large closed stainless steel tanks at 12-14° C over a period of 2 months. Tasting notes: this crystal clear wine has a subtle pale yellow colour with a greenish tinge, with a fine and persistent perlage. It has an intense fruity bouquet, with clear hints of ripe golden apples and acacia blossom. A fresh, pleasant wine soft and well balanced, with a long, fruity finish. We recommend serving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: great as an aperitif; goes well with light, fish≠based dishes.
PRESTIGE PROSECCO D.O.C. EXTRA DRY
Geographic area: Treviso DOC
Vinification: soft pressing of grapes, then the jusce ferments at a controlled temperature in stainless steel tanks. Second fermentation takes place in large closed cisterns at 12-14° C, with a 2 months≠storage on yeast. Tasting notes: light straw yellow in colour with greenish highlights. The texture is fine, compact and persistent. It has a well typed and delicate fruity bouquet, with hints of apple and banana. Pleasantly lively at the palate with the right balance between sweetness and acidity. We recommend werving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: as an aperitif, throughout meals with light foods.
PROSECCO D.O.C. ROSE
Geographic area: Treviso DOC
Vinification: soft pressing of grapes, then the jusce ferments at a controlled temperature in stainless steel tanks. Second fermentation takes place in large closed cisterns at 12-14 °C, with a 2 months≠storage on yeast. Tasting notes: A vibrant rosÈ with an elegant light color, with a fine and a delicate perlage. On the nose it is pleasant, intense and fruity with aromas of ripe strawberries and raspberries. On the palate it is soft and smooth with with a nice crisp texture. We recommend werving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: as an aperitif, throughout meals with light foods.
CUVEE PRESTIGE BRUT MILLESIMATO
Geographic area: Veneto region
Vinification: soft pressing of grapes, then the jusce ferments at a controlled temperature in stainless steel tanks. Second fermentation takes place in large closed cisterns at 12-14° C, with a 2 months storage on yeast. Tasting notes: light straw yellow in colour with greenish highlights. The texture is fine, compact and persistent. It has a well-typed and delicate fruity bouquet, with hints of apple and banana. Pleasantly lively at the palate with the right balance between sweetness and acidity. We recommend serving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: as an aperitif, with fruit and troughout meals with light foods.
CUVEE PRESTIGE MILLESIMATO GLERA EXTRA DRY
Geographic area: Veneto region
Vinification: soft pressing of grapes, then the jusce ferments at a controlled temperature in stainless steel tanks. Second fermentation takes place in large closed cisterns at 12-14° C, with a 2 months storage on yeast. Tasting notes: light straw yellow in colour with greenish highlights. The texture is fine, compact and persistent. It has a well-typed and delicate fruity bouquet, with hints of apple and banana. Pleasantly lively at the palate with the right balance between sweetness and acidity. We recommend serving this sparkling wine at a temperature of 5-7° C. Uncork just before serving. Food pairings: as an aperitif, with fruit and troughout meals with light foods.
GRAND CUVEE ROSE MILLESIMATO
Geographic area: Conegliano and Valdobbiadene
The production technique is in bianco”, i.e. soft pressing of grapes and then fermented at a controlled temperature of 20° C, with short time contact on grape skins. It becomes a very fine sparkling thanks to a slow second fermentation in large closed stainless steel tanks at 12-14° C over a period of 2 months. Tasting notes: A vibrant rosè with an elegant light color, with a fine and a delicate perlage. On the nose it is pleasant, intense and fruity with aromas of ripe strawberries and raspberries. On the palate it is soft and smooth with with a nice crisp texture. The suggested serving temperature is 10-12° C. Food pairings: excellent as an aperitif and for desserts; pairs superbly with pastas and fish based risotto dishes.