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ROSE DI RABOSO Marca Trevigiana I.G.T. Origin: Raboso grapes of our vineyards Ripening: end of October Vine training technique: Guyot, Geneva Double Curtain, cordon training Plants density: 4500 plants per hectare Soil composition: mid-composition soil, rich in microelements, calcareous structure. Vinification: after harvest, skin and must remain in contact for ca. 12-24 hours, then they are separated and a normal fermentation without maceration takes place. Then temperature is lowered in order to slightly stop fermentation and obtain a sweet wine. Wine is left to refine for some months in concrete basins. Second fermentation takes place in autoclave at a low temperature. Alcoholic volume: 11,80 – 12,20 %. Description: intense bright pink coloured wine. Perfume of little fruits like raspberry and currant. Sparkling, fresh and balanced on the palate, persistent and with a strong aroma. Pairings: it is the glass of wine good for every moment of the day and every meeting, taken before meal it whets incredibly appetite. During meals it matches well with everyday light dishes. To be served at a temperature of 8-10° C Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator.
RABOSO Marca Trevigiana I.G.T. Production area: our vineyards in Negrisia (Tv) Ripening: end of October Vine training technique: Geneva Double Curtain, Cordon training Plants density: 4500 plants per hectare Soil composition: medium-texture soil, rich in microelements, with calcareous structure. Vinification: after vintage, skins and must are set to ferment for ca 5-8 days at the controlled temperature of 28° C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. Temperature in then lowered to slightly block fermentation and obtain a sweet wine. The wine then is left to refine for some months in concrete basins. Alcoholic volume: 11,20 – 11,80 %. Description: the aromas of red currant and cherry stand out in its perfume. Thanks to a careful vinification our Piave Raboso harmonizes and softens the typical traits of vine. Pairings: when young it is a wine ideal with Italian appetizers and rustic regional dishes. Perfect with bread and salami. To be served at a temperature of 14-16°C Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator.
MANZONI Delle Venezie I.G.T. Production area: our vineyards in Negrisia (Tv) Ripening: first days of September Vine training technique: Geneva Double Curtain Plants density: 5500 plants per hectare Soil composition: medium-texture soil, rich in microelements, with a calcareous and partly pebbly structure. Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12° C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 C for circa 15 days. The wine is then set to refinement for some months in steel basins, before selling. Alcoholic volume: 12 – 12,50 %. Description: it is a wine with the finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied. Pairings: it matches greatly vegetable dishes, risottos and fish dishes. To be served at a temperature of 10-12° C. Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator.
Prosecco Millesimato D.O.C. Millesimato Production area: from our vineyards in Negrisia (Tv) Ripening: half of September Vine training technique: Geneva Double Curtain, Guiot Plants density: 3500 plants per hectare Soil composition: consisting of stones, loose, calcareous Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18° C. The wine is then poured and set to refinement for some months in steel basins, before selling. The second fermentation takes place at low temperatures in autoclave. Alcoholic volume: 10,50 – 11,50 %. Description: it is the sparkling wine perfect with appetizers, during meals it is a good matching with everyday light meals. To be served at a temperature of 8-10° C, preferably in a ice bucket. . Bottle size: 0,75 litre bottle – 1,5 Litre, Magnum Bottle Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator. Grand Mention Diploma – Vinitaly 2010
GLERA Production area: our vineyards in Negrisia (Tv) Ripening: half of September Vine training technique: Geneva Double Curtain and Guyot Plants density: 3500 plants per hectare Soil composition: consisting of stones, loose, calcareous. Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18° C. The wine is then poured and set to refinement for some months in steel basins, before selling. The second fermentation takes place at low temperatures in autoclave. Alcoholic volume: 10,50 – 11,50 %. Description: bright straw yellow coloured wine, with very fine and sparkling perlage. Intense perfume, balanced and full-flavoured with green apple, peach, acacia flowers and wisteria notes. Rich, intense, morbid, fresh on the palate, with notes perfectly corresponding to its perfume. Pairings: good in every moment of the day. Before meal it surprisingly whets appetite, on the table it makes a good pairing with light everyday dishes. It matches well also with risottos, season vegetables, and fish dishes. To be served preferably in ice bucket at a temperature of 06-08 ° C. Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator.
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PINOT NERO Delle Venezie I.G.T. Production area: our vineyards in Pradamano (Ud) Ripening: end of august Vine training technique: Geneva Double Curtain Plants density: 4500 plants per hectare Soil composition: medium-texture soil, rich in iron and limestone Vinification: after vintage, skins and must undertake a low temperature maceration at 3-5° for ca 36 hours. Then fermentation follows at the controlled temperature of 25° C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins. Alcoholic volume: 12 % Description: bright ruby red colour. Very delicate underwood perfume in youth, with aging it enriches, takes spicy notes, such as liquorice, cinnamon and black pepper. It offers to the palate persistent spicy and blackcurrant aromas. Full-bodied and balanced wine. Pairings: Very good with white and read meat, savoury fish dishes. Delicious with typical dishes of the area, with snails and frogs. To be served at a temperature of 14-16°C. Conservation: to be kept in fresh places at a temperature of 12-16° C, far from light, avoid to keep it long time in refrigerator.