SPARKLING WINE
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SPARKLING WINE
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DEL CENTENARIO "100"

SPUMANTE CUVEE EXTRA-DRY

DEL CENTENARIO "100"

SPUMANTE CUVEE EXTRA-DRY

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GRAPES: Cortese, Arneis, Chardonnay

GRAPES: Cortese, Arneis, Chardonnay

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VINIFICATION: Vinification of grapes through soft pressing. followed by cold decantation. The wine is placed in pressure tanks where it ferments for 18-20 days at a controlled temperature. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilization. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

VINIFICATION: Vinification of grapes through soft pressing. followed by cold decantation. The wine is placed in pressure tanks where it ferments for 18-20 days at a controlled temperature. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilization. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

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TASTING NOTES: light straw yellow color with fine, persistent perlage; strong, fruity, flowery smell, intense and persistent. Fresh, full, with harmonic taste.

TASTING NOTES: light straw yellow color with fine, persistent perlage; strong, fruity, flowery smell, intense and persistent. Fresh, full, with harmonic taste.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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PROSECCO DOC EXTRA DRY

PROSECCO DOC EXTRA DRY

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GRAPES: Glera

GRAPES: Glera

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White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

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TASTING NOTES: Straw color with fine, lingering perlage. Delicate scents of flowers and white pulp fruit. The flavor is pleasantly soft with good acidity and sapidity which makes this wine easy to drink.

TASTING NOTES: Straw color with fine, lingering perlage. Delicate scents of flowers and white pulp fruit. The flavor is pleasantly soft with good acidity and sapidity which makes this wine easy to drink.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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ICE KLUB "COOL BUBBLES" MILLESIMATO EXTRA-DRY

ICE KLUB "COOL BUBBLES" MILLESIMATO EXTRA-DRY

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GRAPES: Pinot Grigio50%, Glera 40%, Moscato 10%. 

GRAPES: Pinot Grigio50%, Glera 40%, Moscato 10%. 

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VINIFCATION: White vinification of grapes through soft pressing followed by cold decantation. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilization. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

VINIFCATION: White vinification of grapes through soft pressing followed by cold decantation. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilization. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

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TASTING NOTES:: Straw color with fine, lingering perlage. On the nose the scent is clean, pleasantly fruity, reminiscent of rennet apple and peach blossom.

TASTING NOTES:: Straw color with fine, lingering perlage. On the nose the scent is clean, pleasantly fruity, reminiscent of rennet apple and peach blossom.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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ROSE BRUT CUVEE EXTRA-DRY

ROSE BRUT CUVEE EXTRA-DRY

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GRAPES: Pinot Nero, Robaso di Venezie.

GRAPES: Pinot Nero, Robaso di Venezie.

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VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The “basic” wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

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TASTING NOTES: Straw color with fine, lingering perlage. On the nose the scent is clean, pleasantly fruity, reminiscent of rennet apple and peach blossom. The flavor is soft and well-balanced.

TASTING NOTES: Straw color with fine, lingering perlage. On the nose the scent is clean, pleasantly fruity, reminiscent of rennet apple and peach blossom. The flavor is soft and well-balanced.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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ROSE "PRIMERO" EXTRA-DRY

ROSE "PRIMERO" EXTRA-DRY

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GRAPES: Pinot Nero di Venezie.

GRAPES: Pinot Nero di Venezie.

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VINIFICATION: Red vinification of Pinto Nero grapes. The must ferments on the skins for 10-12 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C for coalition of the fermentation process.

VINIFICATION: Red vinification of Pinto Nero grapes. The must ferments on the skins for 10-12 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C for coalition of the fermentation process.

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TASTING NOTES: Intense pink color, The flavor is complex; immediately on the palate soft yet dry, then finishing with a pleasant, slightly acidulous hint.

TASTING NOTES: Intense pink color, The flavor is complex; immediately on the palate soft yet dry, then finishing with a pleasant, slightly acidulous hint.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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CUVEE ROSE SPAGO

CUVEE ROSE SPAGO

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GRAPES: Merlot & Pinot Nero di Venezie.

GRAPES: Merlot & Pinot Nero di Venezie.

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VINIFICATION: Red vinification of Merlot and Pinot Nero grapes. Separate vinifocation for each of the grapes! The must ferments on the skins for 4-5 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

VINIFICATION: Red vinification of Merlot and Pinot Nero grapes. Separate vinifocation for each of the grapes! The must ferments on the skins for 4-5 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

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TASTING NOTES: Typical bouquet, broad and full recalling field violets and wild blackberries. Smooth palate with soft and fruity finish.

TASTING NOTES: Typical bouquet, broad and full recalling field violets and wild blackberries. Smooth palate with soft and fruity finish.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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CARDONNAY FRIZZANTE SPARKLING

CARDONNAY FRIZZANTE SPARKLING

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GRAPES: Chardonnay di Friuli-Giulia.

GRAPES: Chardonnay di Friuli-Giulia.

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VINIFICATION: White Chardonnay grapes vilification through soft pressing. After cold decantation the must ferments on selected yeasts at a controlled temperature of 18-20 °C for 10-12 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

VINIFICATION: White Chardonnay grapes vilification through soft pressing. After cold decantation the must ferments on selected yeasts at a controlled temperature of 18-20 °C for 10-12 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

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TASTING NOTES: Giallo Paglierino color, A vivacious, fragrant wine with a host of fruity scents reminiscent of Golden Delicious apples, pears, peaches and acacia blossoms. The flavor is slightly aromatic, fresh with clean finish.

TASTING NOTES: Giallo Paglierino color, A vivacious, fragrant wine with a host of fruity scents reminiscent of Golden Delicious apples, pears, peaches and acacia blossoms. The flavor is slightly aromatic, fresh with clean finish.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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LESSINI DURELLO D.O.C.

"BLANC DE BLANC" MILLESIMATTO 

LESSINI DURELLO D.O.C.

"BLANC DE BLANC" MILLESIMATTO 

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GRAPES: 100% Durella

GRAPES: 100% Durella

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VINIFICATION: At the end of September, beginning of October. The grapes are harvested by hand, then transported and processed the same day. Gentle pressing

by Cold static decantation.

Fermentation in stainless steel AISI 316, without any sulphur dioxide.

Aged 12 months in the bottle.

VINIFICATION: At the end of September, beginning of October. The grapes are harvested by hand, then transported and processed the same day. Gentle pressing

by Cold static decantation.

Fermentation in stainless steel AISI 316, without any sulphur dioxide.

Aged 12 months in the bottle.

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TASTING NOTES: Golden-yellow straw color with light greenish highlights. Balsamic aromas and notes, with hints of green and yellow fruit and exotic nuances.

On the palate; clear fruity and citrus notes, with balsamic nuances. he back palate reveals hints of young almond. Good body

Perlage has a fine and persistent evanescence, with extremely well-balanced finish.

TASTING NOTES: Golden-yellow straw color with light greenish highlights. Balsamic aromas and notes, with hints of green and yellow fruit and exotic nuances.

On the palate; clear fruity and citrus notes, with balsamic nuances. he back palate reveals hints of young almond. Good body

Perlage has a fine and persistent evanescence, with extremely well-balanced finish.

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Alcohol by Vol. 12%

Alcohol by Vol. 12%

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MERLOT ROSE FRIZZANTE SPARKLING

MERLOT ROSE FRIZZANTE SPARKLING

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GRAPES: Merlot di Friuli-Giulia.

GRAPES: Merlot di Friuli-Giulia.

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VINIFICATION: Merlot grapes are lightly macerated on the skins for 12-24 hours, then fermentation continues in steel vats at a controlled temperature of 18-20 °C for 10 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

VINIFICATION: Merlot grapes are lightly macerated on the skins for 12-24 hours, then fermentation continues in steel vats at a controlled temperature of 18-20 °C for 10 days. The resulting wine is placed in pressure tanks where it ferments on active yeasts until it reaches the required pressure. The temperature is then lowered to -4 °C in order to stop the fermentation process.

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TASTING NOTES: Red-Rose color, with fruity, intensely vinous scent. the flavor is harmonious, sparkling and vivacious.

TASTING NOTES: Red-Rose color, with fruity, intensely vinous scent. the flavor is harmonious, sparkling and vivacious.

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Alcohol by Vol. 11%

Alcohol by Vol. 11%

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