WINES

Our vineyard is located in Resera, north of the Arfanta hills of Tarzo where you find forests of larch, acacia and chestnut trees. Our Glera vines grow amongst these with large bunches of yellow-golden fruit which guarantee a scented and sweet perfume. It is on these hillocks we produce Prosecco Superiore Extra Dry DOCG and Brut Prosecco Superiore DOCG, maintaining traditions that local elders have had for decades: pruning vines, removing the excess branches (or, as we say in our parts, sbamboar to guide the sap of the plant up to the summit), plant the cuttings after the winter has passed in place of the plants that no longer produce grapes. All is strictly done by hand, the harvesting of the wine mingles the joy of the work and a fulfilling fatigue to honour each grape individually. Our production of Cabernet Franc IGT is of equal importance, its fruits are the result of the rediscovery of this vine on the banks of the Piave. It is an ancient variety of grape from the Gironde estuary in the north of Bordeaux, which is now almost forgotten in France. The wine has a distinct personality, an intense ruby red color and a herbaceous aroma with notes of black pepper and fruits of the forest. Our Cabernet Franc was awarded bronze in the world wine awards from Decanter in 2015.

CONEGLIANO VALDOBBIADENE PROSECCO DOCG SUPERIOR EXTRA-DRY

PRODUCTION AREA: Valdobbiadene DOCG Prosecco.
SOIL: Chalky, clayey
GRAPES: Glera (known as Prosecco)
HARVEST: Manual, with selection of the grapes.
WINEMAKING: Soft pressing, selection of juice, settling and fermentation at controlled temperatures with selected yeast.
AGEING: In stainless steel tanks.
SECOND FERMENTATION: Second fermentation in autoclaves (sealed vats) at a controlled temperature until you get to a pressure of 5 bar. The product is left to rest with the yeasts for 60 days. Stabilisation at a low temperature.
BOTTLING: Isobaric, after sterile filtration.
COLOUR: Bright straw yellow.
PERFUME: Distinctive, fruity apple, floral.
FLAVOUR: Sweet, soft and enveloping.
ALCOHOL 11% vol.
ACIDITY: 6.7 g / l.
RESIDUAL SUGAR: 18 g / l
CONTENT: 0,75 Lt.
COMMERCIAL UNIT: Box of 6 bottles.

CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE DOCG BRUT

PRODUCTION AREA: Valdobbiadene DOCG Prosecco.
SOIL: calcareous, sub-alkaline.
GRAPES: Glera (known as Prosecco)
HARVEST: Manual, with selection of the grapes.
WINEMAKING: Soft pressing, selection of juice, settling and controlled fermentation, with selected yeast.
AGEING: In stainless steel tanks.
SECOND FERMENTATION: Second fermentation in autoclaves (sealed vats) at a controlled temperature until you get to a pressure of 5 bar. The product is then left to rest with the yeasts for 60 days. Stabilisation at a low temperature.
BOTTLING: Isobaric, after sterile filtration.
COLOUR: Straw yellow, hiding an intensity and freshness.
AROMA: Fruity aroma of apple (golden).
FLAVOUR: Dry, elegant but strong taste.
ALCOHOL CONTENT: 11% vol.
ACIDITY: 6.7 g / l.
RESIDUAL SUGAR: 13 g / l
CONTENT: 0,75 Lt.
COMMERCIAL UNIT: Box of 6 bottles.

EL MARIN – PROSECCO TRANQUILLO DOC TREVISO

PRODUCTION AREA:  Valdobbiadene, Conegliano, Vittorio Veneto
SOIL: calcareous  clayey
VARIETAL:  Glera (known as Prosecco)100%
HARVEST: manual , with selection of the grapes
WINEMAKING: soft pressing of the grapes with pneumatic membrane presses, static must decantation, fermentation at controlled temperature (18°) with selected yeast.  Aging and yeast contact (noble lees) in the ‘autoclave ‘ for abut three months. Microfiltration of yeast before bottling.
COLOUR: pale yellow, with green glare
SMELL: intense, williams pears, golden apple, almond blossom, candied fruit, minerals
TASTE: dry, intense and long lasting
ALCOHOL: 11,0% vol.
RESIDUAL SUGARS: 14g/L
Ph : 3,15
ACIDITY: 5,7 g/L
PRESSURE: 2,5 atm

CABERNET FRANC IGT

Old Bordeaux varieties in Northeast Italy came in the nineteenth century. A vine almost forgotten in France has found Treviso its new home.
HARVEST: October
VINEYARD: Fontanelle (Treviso)
TYPE OF SOIL: Fontanelle (Treviso): alluvial loose soil and well drained, resulting from sedimentation over centuries of gravel and debris which was brought by the floods of the river Piave.
PRODUCTION TECHNIQUE: Red vinification with maceration for 8 days of selected ripe, mature grapes.
BOTTLING: March.
TASTING: A wine with a strong personality, an intense ruby red colour and compact aroma releases a characteristic herbaceous scent, expanded by notes of black pepper and fruits of the forest. The first note is fresh and fruity on the palate, and has a lingering savoury taste and bouquet.
ALCOHOL CONTENT: 12% VOL
ACIDITY TOTAL: 4.80 per thousand
DRY EXTRACT: 27g / l

SIADA – PINOT GRIGIO IGT DELLE VENEZIE

One of the most important vines and widespread in the world enology, it requires dry soils, better if of alluvial origin. The wine enjoys great reputation; vinified in white, that is in the absence of skins, is presented in an elegant luminous straw-yellow with a characteristic bouquet that recalls the summer countryside, at the time of the hay, with those healthy and strong perfumes that only memory recalls.
HARVEST: September
GRAPE: Pinot Grigio
PRODUCTION AREA: Tezze di Piave (Tv)
SOIL: loose and well drained alluvial soil, deriving from sedimentation of gravel debris over the centuries brought by the floods of the Piave river.
Production technique: White vinification with short cold maceration for 12 hours
BOTTLING: March
ORGANOLEPTIC CHARACTERISTICS: Straw yellow with golden refecletion. Fruity, fine and delicate smell, it acquires hints of dried fruit over time. Dry, velvety and harmonic taste.
ALCOHOL: 12.5 % VOL

TIRA TRESSA

GRAPE HARVEST: September
GRAPE: Merlot – Cabernet Sauvignon
PRODUCTION AREA: Tezze (Tv)
TYPE OF SOIL: Plains created after the alluvial deposits resulting from the melting of the glaciers. The glaciers released small particles of calcareous clay, from which derives the so-called “rich caranto soils”.
STORAGE AND AGING: the wine is aged in second passage barriques for at least 8 months before being bottled.
ORGANOLEPTIC CHARACTERISTICS: intense and dense ruby color. Full, broad, vinous bouquet that recalls ripe fruit with a floral evolution. Dry and persistent taste.
ALCOHOL: 13% VOL