Wine

BRUT
VALDOBBIADENE
Prosecco Superiore DOCG

Wine with a contrasting soul between seriousness and lightness.
A fresh, savoury flavour combines with hints of wild flowers and ripe fruit. A wine with a contrasting soul: serious and light-hearted.

San Gallo vineyard
Southern exposure
Soil: calcareous conglomerates with iron and aluminum silicates.

Glera and old varieties vinified with wild yeast from our grapes.
Harvested by hand into small crates.
Second fermentation in pressure tanks on selected yeasts.

EXTRA DRY
VALDOBBIADENE
Prosecco Superiore DOCG

It tells the character of the Treviso’s land in a graceful dress.
Made with the grapes of a single vineyard, although this wine was originally a farmer’s drink, it is still refined.

Rive Alte vineyard
Eastern exposure
Soil: calcareous conglomerates, bands of marl and siltstones.

Glera and old varieties vinified with wild yeast from our grapes.
Harvested by hand into small crates.
Second fermentation in pressure tanks on selected yeasts.

COL FONDO
GLERA
Colli Trevigiani IGT

A wine from the past for now and the future.
A courageous, rebel wine, elegant for a brief spell, then sharp and rough.
It encapsulates the joy and simplicity of our land.

Blended with old vines
from different slopes
Soil: calcareous conglomerates, marl carbonate rich in calcium and magnesium.

Glera and old varieties vinified with wild yeast from our grapes.
Harvested by hand into small crates.
Second fermentation with fresh must placed on one side during the harvest and added in spring.
Bottling takes place when the March crescent moon appears.
Not degorged, no dosage.

DOSAGGIO ZERO
VALDOBBIADENE
Prosecco Superiore DOCG

Produced only in the best years.
A wine that contained our personality and traces of the places where we work but at the same time can speak to everyone.
Pure, dry, without dosage

Mongarda vineyard
South-eastern exposure
Soil: calcareous and sandstone conglomerates.

Glera and old varieties vinified with wild yeast from our grapes.
Harvested by hand into small crates.
Second fermentation in bottle on selected yeasts.
Matured on fine lees for at least 24 months.
No dosage.