Magnificent sparkling wine with a bright straw yellow color distinguished with persistent perlage. Delicate and fruity on the nose, reminiscent of acacia and hawthorn blossom.
The lingering floral notes evolve an enriched pleasant honey sensation, proposing like dried and candied fruit on the palate.
Type of product: Sparkling white wine
Alcohol: 11.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Verduzzo Dorato 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 6-8 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 rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: Superb as an aperitif, excellent with desserts, dry pastries and to be enjoyed with friends between meals.
Serving temperature: 10 ~ 12 ° C

Sparkling wine obtained by natural fermentation, has a pale straw yellow color with greenish reflections. The floral, fresh and fruity notes recall exotic and Mediterranean sensations.
Type of product: Sparkling white wine
Alcohol: 11.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Chardonnay 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 4-6 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. Finished the fermentation the decanted wine rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: A lovely aperitif also great with lean appetizers, soups, white meats, fish and soft cheeses.
Serving temperature: 12 ° C

White wine, straw colored with an elegant scent and slight aromatic taste.
The constant floral, citrus and mineral sensations are in harmony, giving the palate a pleasant feeling.
Type of product: Still white wine
Alcohol: 13% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Manzoni Bianco 6.0.13 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 4-6 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 rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: An excellent glass of wine to be served between meals. It goes well with appetizers, first courses in general including paella and soups, also with second courses based on vegetables or fish.
Serving temperature: 12 ° C

Straw yellow colored wine with light coppery reflections and a delicate, fruity scent.
Mouthfeel is dry and harmonious with pleasant mineral and fresh fruit sensations.
Type of product: Still white wine
Alcohol: 12.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Pinot Grigio 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 4-6 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 rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: Excellent with appetizers, light first courses, cold pasta salads, fish-based dishes and semi-mature cheeses.
Serving temperature: 12 ° C

Wine, straw yellow color and nose reminiscent of sage, peppers and rosemary.
Mouthfeel is dry and velvety with prevailing floral and citrus sensations on the palate.
Type of product: Still white wine
Alcohol: 12% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Sauvignon bianco 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 4-6 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 rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: Fish-based dishes, grilled vegetables or cheese fondues.
Serving temperature: 12 ° C

Straw yellow colored sparkling wine, floral, fruity, fresh and pleasantly round.
Complex pronounced aromas, reminiscent of exotic fruit and on the palate, a citrus note of candied fruit. At the finish a sapid mineral note closes the bouquet.
Type of product: Sparkling white wine
Alcohol: 12% Vol.
Production area: Province of Treviso (Veneto)
Grape Variety: Verduzzo Trevigiano and Sauvignon 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 8-10 ° C, after 4-6 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 rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: Excellent as an aperitif, at the end of a meal, with snacks and between meals. Try it with cakes and cream pastries.
Serving temperature: 10 ~ 12

Sparkling wine with a pale straw color and greenish reflections. Introducing a harmonious pleasure on the palate, fresh and slightly flavoured sensations of fresh fruit, pleasantly scented with white spring flowers.
Type of product: Sparkling white wine
Alcohol: 10,5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Grape Glera 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 2-4 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. Once fermentation is completed the decanted wine rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: It is a perfect partner with appetizers, bruschetta, crostini and light dishes of both first and second courses of a meal.
Enjoy in the pleasant company of friends for lunches and dinners.
Serving temperature: 10 ° C

Sparkling straw-colored wine with a pleasant and aromatic scent. The fragrance of mixed florals harmoniously revive delicate hints of muscat grapes with a sweet and delicate finish.
Type of product: Sparkling white wine
Alcohol: 11.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Malvasia 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 4-6 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. Once fermentation is completed the decanted wine rests in a tank for about 2 months. After this period the wine is ready to be put on the market or bottled.
Food Pairing: With its delicate and fragrant flavor, this wine is recommended for the whole meal in summer months. It is also great with appetizers, light first courses and fish-based dishes, as well as cold pasta salads or vegetable-based pasta dishes.
Enjoy this wine paired with biscuits and in company of friends.
Serving temperature: 10 ~ 12 ° C

Wine with a deep straw yellow color and greenish tinges. On the nose, fruity notes of papaya, peach, pineapple, quince and a floral bouquet which enriches the palate with a mineral sensation. A bitter and citrus note giving a bittersweet contrast, reminiscent of candied mandarin.
Type of product: Still white wine
Alcohol: 12.5% Vol.
Production area: Province of Treviso (Veneto)
Varietal: Verduzzo Trevigiano biotype “Motta”
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, once the cap is formed (the solids float to the top) 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.
Once fermentation is completed the decanted wine rests in a tank for about 2 months, during which time it is constantly subject to batonnage.
After this period the wine is bottled. It is put on the market only after following another resting period of at least 2 months.
Food Pairing: It goes well with fish-based dishes and white meats also with fresh and semi-matured cheeses.
Serving temperature: 10 ° C