Bia nc o IGT Ve ne to S e ngia ri Grapes: garganega, sauvignon, chardonnay Alcohol Content: 12 Taste and smell: Bright yellow color with golden hues, scent of flowers and ripe fruit, dry. Served with hot appetizers and first courses. It is suitable to many fish dishes. Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12 C to maintain flavours. Must is left to sediment and, later, grape skins are removed as it ferments with selected yeasts at 16 C. After fermentation, it is drawn off in tanks for refinement. To be served at: 6-8 C Total acidity: 5,70 g/l PH: 3,2 Net extract: 22,5 g/l Plant breeding: Sylvoz Production per hectare: 90/100 Quintals Harvesting period: Mid-September
Sa arìne Sauvignon IGT Veneto Grapes: Sauvignon Alcohol Content: 13, Taste and smell: Intense straw-yellow colour with golden highlights; the nose bursts with notes of boxwood and citrus; it is full-bodied and solid. To be paired with white meat and pasta in general. Wine-making process: The hand-harvested grapes are destemmed, softly pressed and immediately cooled to 12 C to preserve the aromas. The obtained must is left to settle to remove the coarse lees and is then left to ferment with selected yeasts at a controlled temperature of 16 C. After fermentation it is decanted into tanks for the fining process. To be served at: 8-10 C Total acidity: 5,80 g/l PH: 3,22 Net extract: 23,10 g/l Plant breeding: Guyot Harvesting period: End of September Refinement: The wine is left on the lees for 5 months, with frequent batonnage ; this allows the deposited lees to maintain contact with the wine.
Colli Euganei DOC Chardonnay Sassàra Grapes: Chardonnay Alcohol Content: 13,50 Taste and smell: Golden color, scent of honey, vanilla and toasted hazelnuts with mineral hues. Full body. It is suitable to fish dishes and white meat. Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12 C to maintain flavors. Must is left to sediment and, later, grape skins are removed as it ferments directly in new barrels. Here temperature does not exceed 16 C for reduced mass of 225 l each. To be served at: 10-12 C Total acidity: 5 g/l PH: 3,34 Net extract: 27,5 g/l Plant breeding: Spurred cordon Harvesting period: End of September Refinement: Wine is kept on grape sediments for 5 months in barrels and worked through batonnages, so that grape sediments come into contact with wine. Wine rests in bottles for three months before being sold.
Colli Euganei DOC Serprino Frizzante Grapes: Glera (Methode Charmat) Alcohol Content: 10,50 Taste and smell: Straw yellow color with green hues, fruity scent, fresh and lovely sparkling taste. Ideal as an aperitif or with fish appetizers. Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12 C. Must is left to sediment and then put in refrigerated tanks. To be served at: 6-8 C Total acidity: 5,80 g/l PH: 3,15 Net extract: 21,40 g/l Plant breeding: Cappuccina rivolta doppia Production per hectare: 100 Quintals Harvesting period: Mid-September Refinement: The pied de cuvee is prepared and the fermentation is activated in autoclaves for foaming. Temperature and fermentation are checked to create a thin and persistent perlage with a creamy foam in the glass.
Prosecco DOC Spumante Millesimato Grapes: Glera (Methode Charmat) Alcohol Content: 11,50 Taste and smell: Brilliant straw yellow, perlage numerous, fine, persistent. Fragrant flavor and fresh. It is the quintessential aperitif wine, accompanies seafood entrees and does not like sweets Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12 C to maintain flavours. Must is left to sediment and drawn off in refrigerated tanks for alcoholic fermentation. It is drawn off and blend is punt into refrigerated tanks for blocking malolactic fermentation. To be served at: 6-8 C Total acidity: 5,70 g/l PH: 3,18 Net extract: 21,50 g/l Plant breeding: Cappuccina rivolta doppie Harvesting period: Mid-September Refinement: The pied de cuvee is activated for re-fermentation at 16 till the complete development of sugars. Wine is kept shortly in yeasts and then bottled.
Colli Euganei Fior d Arancio docg Spumante Grapes: Moscato giallo Alcohol Content: 8 vol + 6 Taste and smell: Straw yellow color, rich in sparkling, fine, persistent. Aromatic, fresh and fragrant bouquet. Adapted for the meal s sweetest moments or for good company. Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12 C. Must is left to sediment and put into refrigerated tanks at 0 C for blocking fermentation. To be served at: 6-8 C Total acidity: 5,60 g/l PH: 3,26 Net extract: 23,60 g/l Plant breeding: Guyot Production per hectare: 70 Quintals Harvesting period: End of October Refinement: Must is warmed up at 16 C and the fermentation is activated in the autoclave at the fermentation temperature of 14 C till the sparkling wine reaches a 5.50 alcoholic percentage.
Colli Euganei Fior d Arancio docg Passito Grapes: Moscato giallo Alcohol Content: 13 Taste and smell: Golden yellow color with amber hues, intense taste of citrus fruit, ripe fruit, jam and a soft hue of vanilla. Full body. It is suitable to seasoned or herb cheese. Excellent with dry confectionery. Wine-making process: Grapes are harvested by hand and dried in proper grids. After four months, grapes are pressed and fermented in steel tubs at room temperature. To be served at: 14 C Total acidity: 5 g/l PH: 3,65 Net extract: 32 g/l Plant breeding: Double Guyot Production per hectare: 70 Quintals Harvesting period: End of September Refinement: Wine is kept in barrels for twelve months
Colli Euganei DOC Merlot Grapes: Merlot Alcohol Content: 12 Taste and smell: Red ruby color, with garnet red hues when matured. Scent of flowers, fruit with a definite and light taste. Served with pasta and grilled meat. Wine-making process: Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28 C for 6 days. After racking process, the fermentation continues in steel tanks. To be served at: 18-20 C Total acidity: 5,65 g/l PH: 3,38 Net extract: 26,30 g/l Plant breeding: Spurred cordon Production per hectare: circa 100 Quintals Harvesting period: End of September Refinement: Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period it is constantly stirred and oxygenated
Colli Euganei DOC Cabernet Grapes: Cabernet Alcohol Content: 13 Taste and smell: Red ruby colour with garnet red hues. Scent of ripe fruit and herbs. Served with pasta and meat. Wine-making process: Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28 C for 6 days. After racking process, the fermentation continues in steel tanks. To be served at: 18-20 C Total acidity: 5,65 g/l PH: 3,38 Net extract: 26,30 g/l Plant breeding: Spurred cordon Production per hectare: circa 100 Quintals Harvesting period: End of September Refinement: Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period, it is constantly stirred and oxygenated.
Rosso IGT Veneto Sengiari Grapes: Merlot and prevalence of cabernet Alcohol Content: 13 Taste and smell: Red ruby colour with garnet red hues. Intense and persistent perfume with flower and fruit hues. Ideal with rich meats and seasoned cheeses. Wine-making process: Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28 C for 6 days. After racking process, the fermentation continues in steel tanks. To be served at: 18-20 C Total acidity: 5,46 g/l PH: 3,34 Net extract: 31,5 g/l Plant breeding: Spurred cordon Production per hectare: 80 Quintals Harvesting period: End of September, first ten days of October Refinement: Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period, it is constantly stirred and oxygenated. A part of wine is refined in barrels for about one year.
Colli Euganei DOC Rosso Vegro Grapes: Cabernet Sauvignon and Merlot Alcohol Content: 13,50 Taste and smell: Red ruby colour with garnet red hues. Spicy and ripe fruit notes. A dry wine with a good structure. Ideal with red meat and seasoned cheeses. Wine-making process: Made from selected vines grown up in a land with a particular microclimate which assures the perfect ripeness of grapes and the high quality of the product, fruit of a solemn rite from one row to another. Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28 C for 6 days. After the racking process, the fermentation continues in steel tanks. To be served at: 18-20 C Total acidity: 5,35 g/l PH: 3,46 Net extract: 33,00 g/l Plant breeding: Spurred cordon Production per hectare: 60 Quintals circa Harvesting period: End of September, Octobre Refinement: Wine is left in 225 l. durmast barrels (barriques) for 12 months for maturation. Then it is bottled and refined for 6 months.
Colli Euganei DOC Riserva Vegro Grapes: Cabernet Sauvignon and Merlot Alcohol Content: 14 Taste and smell: Red ruby colour with garnet red hues. Spicy and ripe fruit notes. A dry wine with a good structure. Ideal with red meat and seasoned cheeses. Wine-making process: Made from selected vines grown up in a land with a particular microclimate which assures the perfect ripeness of grapes and the high quality of the product, fruit of a solemn rite from one row to another. Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28 C for 6 days. After the racking process, the fermentation continues in steel tanks. To be served at: 18-20 C Total acidity: 5,35 g/l PH: 3,46 Net extract: 35,00 g/l Plant breeding: Spurred cordon Production per hectare: 60 Quintals Harvesting period: End of October, first ten days of November Refinement: Wine is left in 225 l. durmast barrels (barriques) for 24 months for maturation. Then it is bottled and refined for 6 months.
Vegro Rosè IGT Veneto Grapes: Cabernet Sauvignon and Merlot Alcohol Content: 13 Taste and smell: Cherry-red color with scents of rose hips and light red fruit, harmonic and persistent body. Match with white meat, pasta and fish. Wine-making process: Obtained from a careful selection of grapes cultivated on a plot of land with a special microclimate that provides an excellent quality and grape ripening, it s the fruit of a passionate relationship with man and nature. Grapes are harvested by hand, destemmed and then placed in wine-making tanks. After two days, a certain amount of wine is removed by using the saignée technique and it will complete fermentation without marc at a controlled temperature of 18 C. To be served at: 8-10 C Total acidity: 5,50 g/l PH: 3,20 Net extract: 27,00 g/l Plant breeding: Spurred cordon Production per hectare: 40/50 Quintals Harvesting period: End of September Refinement: Wine is cleaned from larger sediments and then is left for about 3 months in contact with noble sediments that enrich wine with scents and structure.