Greatly structured wine with an intense ruby color and a persistent herbaceous scent bringing to mind bell peppers and borlotti beans.
On the palate it leaves a dry, velvety and harmonious flavor. A particular wine that deserves to be savored.
Type of product: Still red wine
Alcohol: 12.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Cabernet Franc i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 3-4 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in tanks for about 2 months. After the resting period the wine is ready to be put on the market or bottled.
Food Pairing: Excellent with red meats, grilled beef, game, braised and cured meats.
Serving temperature: 18 ° C

Brilliant red wine, characterized by an intense aroma and full flavor.
Fragrances of wisteria and violet on the nose while a blend of currant, blueberry and plum are the hints of fruit that delight the palate, leaving it dry and integrated with pleasant tannins and a slightly sweet aftertaste.
Type of product: Still red wine
Alcohol: 12% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Malbech i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 3-4 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in tanks for about 2 months. After the resting period the wine is ready to be put on the market or bottled.
Food Pairing: Ideal with red and white meats, cold cuts, roasts and vitello tonnato (veal covered with a tuna sauce).
Serving temperature: 16 ° C

An intense ruby red sparkling wine.
This historic grape variety has an unmistakable aroma of marasca cherry, harmonized with a rich bouquet of fruity and velvety aromas.
The mouthfeel is fresh and dry with pleasant sweet sensations.
Type of product: Sparkling red wine
Alcohol: 12% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Raboso i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 3-4 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in tanks for about 2 months. After the resting period the wine is ready to be put on the market or bottled.
Food Pairing: Ideal with white and red meats but also with cured meats.
This sparkling version can really be enjoyed at any moment.
Serving temperature: 14 ° C

A typical ruby red wine for the whole meal. Mouthfeel is dry, full and slightly herbal with an aroma reminiscent of sweet violet and a hint of wild berries.
Type of product: Still red wine
Alcohol: 12% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Merlot i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 3-4 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in tanks for about 2 months. After the resting period the wine is ready to be put on the market or bottled.
Food Pairing: A great accompaniment to meat dishes, cold cuts and savory risottos ( Italian rice dish).
Serving temperature: 16 ° C

Traditional purplish colored wine for the whole meal, vinous fragrance reminiscent of marasca cherry, plum and small berries. On the palate slightly bitter but mouth-filling of flavor with a great balance of tannins.
Type of product: Still red wine
Alcohol: 12.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Refosco dal Peduncolo Rosso i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank to ferment with a controlled temperature of 25-27 ° C. After 3-4 days the grape must is separated from the skins, the skins are then pressed and the grape must concludes its fermentation in stainless steel tanks with a controlled temperature of 22 ° C. Once fermentation is completed, the wine is decanted and rests in tanks for about 2 months. After the resting period the wine is ready to be put on the market or bottled.
Food Pairing: Goes well with meat dishes, cold cuts and savory risottos (Italian rice dish).
Serving temperature: 16 ° C

Bright cherry red colored wine with pink reflections. It is an excellent sparkling wine obtained by natural fermentation with engaging aromas of rose, wisteria, hawthorn and elderberry. On the palate it is soft, enjoyable and pleasantly round.
Type of product: Sparkling red wine
Alcohol: 11.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Raboso grapes i.g.t. Veneto
Agronomic characteristics:
The vineyard is cultivated on medium-textured almost clayey soil, exposed towards the southeast. Using Guyot and Silvoz training system, with a density of 4500 plants per hectare. The fertilization is organic, integrated with phytosanitary defense.
Production process:
The harvested and destemmed grapes are placed in a tank with a controlled temperature of 10-12 ° C, after 24-36 hours the grape must is separated from the skins, the skins are then softly pressed and the grape must starts its fermentation in stainless steel tanks with a controlled temperature of 18 ° C. When fermentation is completed the decanted wine is put in an autoclave to ferment again and rest for about 1 month. After this period the wine is ready to be bottled and put on the market.
Food Pairing: Goes well with meat dishes, cold cuts and savory risottos (Italian rice dish).
Serving temperature: 12 ° C