ROSÈ SPUMANTE EXTRA DRY

Vino Spumante Rosato

Alcohol

11,0% Vol

Area

Lison-Pramaggiore Eastern Veneto (near Venice).

Vine

Raboso Veronese 50%, Merlot 50%

Vineyard

Flat well drained ground, with limestone and clay texture.
Sylvoz style of pruning with a density of 3,000 vines/ha.

Vinification technics

Vinification in white with soft pressing, maximum yield 70%. Fermented at 16 °C.

SPARKLING WINEMAKING

Traditional “Charmat Method”, fermentation in an autoclave for 45 days at 15°C with selected yeasts.

Tasting Notes

Pale pink color, fresh fruity and floral smell. Its flavor and fragrance make it a nicely harmonized wine.

best served with

Ideal as an aperitif, with italian appetizers, fish entance and vegetable.
It should be served at a temperature of 8 ° C.

preservation

Keep bottles stored in a cool, dry place away from light, where possible horizontally, at a temperature of 12-14°C.
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Metodo classico brut

VinoSpumante di Qualità

ALCOHOL

12.5% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Chardonnay 70%, Pinot Blanc 15%, Italic and Rhine Riesling 15%

VINEYARD

Flat well drained ground, with dolomitic limestone and clay texture. Sylvoz style of pruning with a density of 3,200 vines/ha.

VINIFICATION TECHNIQUES

Vinification in white, by immediately separating the skins from the must, by soft pressing. Fermented at 15-16°C with selected yeasts for 8-10 days.

SPARKLING WINEMAKING

Bottle fermentation using yeast, (traditional classic method), at a controlled temperature (12/14°C) for an average 18 months.

TASTING NOTES

Straw yellow coloured wine, soft bubbles with a fine and persistent perlage. Fruity and fragrant bouquet, with aromas of yeast and bread crust. The flavour is well balanced, full, clean and exact.

BEST SERVED WITH

Ottimo come aperitivo, ideale a tutto pasto. Temperatura di servizio: 6-8°C. Excellent as an aperitif and ideal for the whole meal. Serving temperature: 6-8°C.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.
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Prosecco millesimato

Prosecco DOC Brut

ALCOHOL

11.5% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Glera (Prosecco) 100%

VINEYARD

Flat well drained ground, with limestone and clay texture. Sylvoz style of pruning with a density of 3,100 vines/ha.

VINIFICATION TECHNIQUES

Vinification in white, by immediately separating the skins from the must, by soft pressing, maximum yield of 70%. Fermentedat 13-14°C with selected yeasts.

SPARKLING WINE

Traditional “Charmat Method”, fermentation in an autoclave for 45 days at 15°C with selected yeasts.

TASTING NOTES

Straw yellow with greenish reflections. Resolute bouquet of white flowers with hints of green apple. Fine and persistent perlage that enhances the fragrant taste, fruity and pleasantly aromatic.

BEST SERVED WITH

Excellent as an aperitif or with starters, pastas with fish and fresh cheeses. To be served at a temperature of 10°C.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.

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Prosecco

Prosecco DOC Extra Dry

ALCOHOL

11.0% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Glera (Prosecco) 100%

VINEYARD

Flat well drained ground, with limestone and clay texture. Sylvoz style of pruning with a density of 3,100 vines/ha.

VINIFICATION TECHNIQUES

Vinification in white, by immediately separating the skins from the must, by soft pressing. Fermented at 15-16°C with selected yeasts.

SPARKLING WINEMAKING

Traditional “Charmat Method”, fermentation in an autoclave for 30 days at 15°C with selected yeasts.

TASTING NOTES

Pale yellow straw colour. Slightly aromatic, with a gentle floral bouquet. Small and persistent perlage that enhances the harmonious taste.

BEST SERVED WITH

Excellent as an aperitif and as an accompaniment to light dishes. To be served at a temperature of 10°C.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.

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Malvasia spumante dolce

Vino Spumante di Qualità del tipo Aromatico

ALCOHOL

11.0% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Aromatic Malvasia 100%

VINEYARD

Flat well drained ground, with dolomitic limestone and clay texture. Sylvoz style of pruning with a density of 3,100 vines/ha.

VINIFICATION TECHNIQUES

Vinification in white, by immediately separating the skins from the must, by soft pressing. The must is kept at a regulated temperature of 1-2°C until foaming occurs.

SPARKLING WINEMAKING

Traditional “Charmat Method”, fermentation in an autoclave for 40 days at 15-16°C with selected yeasts.

TASTING NOTES

Pale straw yellow colour. Fine and intense aroma with hints of citrus, tropical fruits, white flowers and notes of sage. The taste is sweet and well balanced, sometimes of honey, and it maintains the taste sensation of the scents that make up this wine.

BEST SERVED WITH

An ideal dessert wine. To be served at a temperature of 6-8°C.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.
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Chardonnay frizzante

Chardonnay IGT del Veneto Orientale

ALCOHOL

11.0% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Chardonnay 100%

VINEYARD

Flat well drained ground, with limestone and clay texture. Sylvoz style of pruning with a density of 3,200 vines/ha.

VINIFICATION TECHNIQUES

Vinification in white, by immediately separating the skins from the must, by soft pressing. Fermented at 15-16°C with selected yeasts for 8-10 days.

SPARKLING WINEMAKING

Traditional “Charmat Method”, fermentation in an autoclave for 30 days at 15°C with selected yeasts.

TASTING NOTES

Slightly sparkling wine with a pale yellow straw colour and fresh, delicate bouquet. It is well balanced and fragrant. Lively and soft flavour, with hints of green apple.

BEST SERVED WITH

Recommended for light appetizers, soups, first courses, fish and steamed vegetables. To be served at a temperature of 9-10°C in long stemmed flutes.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.
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Raboso

Raboso IGT del Veneto

ALCOHOL

11.5% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

Raboso Veronese 100%

VINEYARD

Vinification in red with selected yeasts. Macerated at 25-28°C for 6-8 days until the desired body and colour are acheived.

VINIFICATION TECHNIQUES

Traditional “Charmat Method”, fermentation in an autoclave for 30 days at 15°C with selected yeasts.

TASTING NOTES

Slightly sparkling wine with an intense red violet colour. The scent is characteristic, fresh and fruity. It is resolute, soft and pleasantly acidic to the taste with the correct balance between residual sugar and acidity.

BEST SERVED WITH

Pouring wine; perfectly matches first couses of pasta and fresh (uncured) dressed pork. To be served at 12-14°C.

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.
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Rosè brioso

Rosato IGT delle Venezie

ALCOHOL

12,0% Vol

AREA

Lison-Pramaggiore Eastern Veneto (near Venice).

VINE

“Flat well drained ground, with dolomitic limestone and clay texture.
Sylvoz style of pruning with an average density of 2,800 vines/ha.”

VINEYARD

“Flat well drained ground, with dolomitic limestone and clay texture.
Sylvoz style of pruning with an average density of 2,800 vines/ha.”

VINIFICATION TECHNIQUES

Short cold maceration (10-12°C) to obtain the desired rosè colour. Then it is softly pressed and fermented at 16°C using selected yeasts for a period of 8-10 days.

TESTING NOTES

“Light rosé colour with violet hues, fruity and intense aroma.
Very slightly sparkling thanks to the residual gas from fermentation; it is fresh and sapid on the palate with hints of almond.”

BEST SERVED WITH

Ideal pouring wine, as an aperitif and with all hors d’oeuvres. To be served at 10°C

PRESERVATION

Keep bottles stored in a cool, dry place away from light, where possible horizontally.

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