Grape variety: Garganega 50%, Chardonnay 20%, Tocai 10%, Fernanda 10% Trebbiano 10%,
Vinification: Maceration on the skins at a low temperature for 24 hours, fermentation in steel barrels at a controlled temperature of 18°C, ageing partly in steel barrels partly in barriques for 6/8 months.
Colour: Straw yellow with golden reflections.
Aroma: Ripe fruit with a slight hint of vanilla.
Vinification: Maceration on the skins at a low temperature for 24 hours, fermentation in steel barrels at a controlled temperature of 18°C, ageing partly in steel barrels partly in barriques for 6/8 months.
Colour: Straw yellow with golden reflections.
Aroma: Ripe fruit with a slight hint of vanilla.
Tasting notes: Harmonious, velvety with a good body and a hint of vanilla.
Serving suggestion: Shellfish, fish and smoked fish.
Grape variety: 50% Pinot Nero, Corvina Veronese 50%
Vinification: Fermentation in steel barrels at a controlled temperature, second fermentation in the bottle for 24 months, disgorged and set aside for 2 months.
Colour: Bright rosé.
Aroma: Floral, fruity with hints of cherry and strawberry.
Grape variety: 50% Pinot Nero, 50% Chardonnay
Vinification: Fermentation in steel barrels at a controlled temperature, second fermentation in the bottle for 48 months, disgorged and set aside for 2 months
Colour: Pale straw yellow
Aroma: Typical of the classic method, bready with citrus notes
Grape variety: Corvina Veronese 70%, Rondinella 20%, Corvinone 10%
Vinification: Long period of natural drying, pressing around January followed by a slow fermentation, ageing in oak barrels for 3-4 years.
Colour: Intense ruby red.
Aroma: Intense and warm with notes of ripe plums and cherries.
Grape variety: 100% Merlot.
Vinification: Fermentation on the skins at a controlled temperature, ageing for 24 months in mid-sized cask and 6 months in the bottle.
Colour: Intense ruby red.
Aroma: Spicy aroma with notes of tobacco and undergrowth.
Grape variety: Corvina Veronese 100%
Vinification: Fermentation on the skins at a controlled temperature, ageing in wooden barrels for 5/6 months.
Colour: Intense ruby red.
Aroma: Floral, with marked notes of cherry.
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