Content:

75 cl.

Variety:

Molinara

Tralissing:

Guyot. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Harvest:

Mid-September the shoots are cut initiating a drying of the grapes on the vine. This process leads to a natural sugar concentration maintaining all organoleptic characteristics for a perfect base wine for sparkling. Harvest starts early October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

Grapes are distammed and softly pressed. The most is than hyper oxidized to sediment the color. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless stell tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.

Color:

Pale yellow.

Nose:

Delicate, flowering, hints of apricot and peach, very elegant perlage.

Palate:

Intense pleasant, long.

Best with:

Excellent aperitif, good with fish or delicate white meat.

Serving temperature:

Serve cool (6-8°C), best in a wide glass to ad mire the c ol or an d perlage.

Analisys:

Alcohol: 12°
Residual sugar: 7/8 gr/l

Content:

150 cl.

Method:

Method Martinotti

Variety:

Molinara

Tralissing:

Guyot. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Harvest:

Mid-September the shoots are cut initiating a drying of the grapes on the vine. This process leads to a natural sugar concentration maintaining all organoleptic characteristics for a perfect base wine for sparkling. Harvest starts early October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

Grapes are distammed and softly pressed. The most is than hyper oxidized to sediment the color. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless stell tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.

Color:

Pale yellow.

Nose:

Delicate, flowering, hints of apricot and peach, very elegant perlage.

Palate:

Intense pleasant, long.

Best with:

Excellent aperitif, good with fish or delicate white meat.

Serving temperature:

Serve cool (6-8°C), best in a wide glass to ad mire the color and perlage.

Analisys:

Alcohol: 12°
Residual sugar: 7/8 gr/l

Content:

75 cl.

Variety:

Corvina Veronese

Tralissing:

Guyot and pergola. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Harvest:

Mid-September the shoots are cut initiating a drying of the grapes on the vine. This process leads to a natural sugar concentration maintaining all organoleptic characteristics for a perfect base wine for sparkling. Harvest starts early October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

Grapes are distammed and softly pressed. The most is than hyper oxidized to sediment the color. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.

Color:

Light pink as rose petals.

Nose:

Delicate and intense thanks to the light perlage.

Palate:

Soft and persuasive, creamy.

Best with:

Excellent aperitif, to try with fish or white meat.

Serving temperature:

Serve cool (6-8°C), best in a wide glass to admire the color and perlage.

Analisys:

Alcohol: 12°
Residual sugar: 8/9 gr/l

Content:

75 cl.

Variety:

Molinara

Tralissing:

Pergola. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Harvest:

Harvest starts mid-October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

The grapes are destammed and not pressed. The most is obtained only by draining. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.

Color:

Powder pink, light and elegant.

Nose:

Unique, intense, hints of pomegranate.

Palate:

Savory, its persistence is surprising, shows the personality of one of the oldest variety of the province of Verona.

Best with:

Excellent aperitif, goes well with fish or white meat, pleasant to finish the meal with sweets.

Serving temperature:

Serve cool (4-6°C), better in flute to admire color and pelage.

Analisys:

Alcohol: 12°
Residual sugar: 3/4 gr/l

Content:

150 cl.

Variety:

Molinara

Method:

Method Martinotti

Tralissing:

Pergola. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Harvest:

Harvest starts mid-October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

The grapes are destammed and not pressed. The most is obtained only by draining. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 18°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in September 2021. Disgorgement took place in August 2023. The sugar for the second fermentation is exclusively from the original wine.

Color:

Powder pink, light and elegant.

Nose:

Unique, intense, hints of pomegranate.

Palate:

Savory, its persistence is surprising, shows the personality of one of the oldest variety of the province of Verona.

Best with:

Excellent aperitif, goes well with fish or white meat, pleasant to finish the meal with sweets.

Serving temperature:

Serve cool (4-6°C), better in flute to admire color and pelage.

Analisys:

Alcohol: 12°
Residual sugar: 3/4 gr/l

Bottles produced:

11.233

Content:

75 cl.

Variety:

Corvina Veronese

Tralissing:

Pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Age of vineyards:

20-50 years.

Harvest:

This wine is produced only in very good years. End of September the shoots are cut and a natural, slow, drying process starts. Harvest then starts beginning of November, totally by hand.

Winemaking:

Traditional fermentation in red at controlled temperature. The fermentation is done on indigenous yeast only. The most stays in skin contact for about 15 days to get an out most of complexity and full aroma. The wine matures for 24 months in stainless steel tanks and then 6 months in bottle.

Color:

Full and deep rubin red.

Nose:

Intense, complex, spicy and hints of ripe red berries.

Palate:

Incredibly long and persistent, well balanced.

Best with:

Goes well with red meat, grilled meat and truffle. Very good with medium seasoned cheese.

Serving temperature:

Cellar temperature 16°C.

Analisys:

Alcohol: 14°
Residual sugar: 6,2 gr/l

Bottles produced:

6.999

Content:

75 cl.

Variety:

Le Dodici Uve.

Tralissing:

Guyot, Pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Age of vineyards:

20-50 years.

Harvest:

This wine is made only in very good years. Beginning of October, the shoots are cut and a on plant drying process starts. End of October we start harvesting by hand. 2019 has been a very good vintage and grapes were rich in sugar and extracts. Fermentation stopped naturally at 14 ° alcohol and just 2 grams/liter of residual sugar.

Winemaking:

Traditional in reda t controlled temperature. Fermentation is done only on indigenous yeast coming from the grapes. Skin contact is of about 14 days. Maturation for 18 months in stainless steel tank and 6 months in bottle.

Color:

Intense Rubin red.

Nose:

Red fruits with a prevailing note of raspberry and blackberry.

Palate:

Well balanced with nice, clean tannic structure. Very persistent and long.

Best with:

Good with any meat and cheese.

Serving temperature:

Serve at cellar temperature, 16°C.

Analisys:

Alcohol: 14°
Residual sugar: 2 gr/l

Bottles produced:

10.099

Content:

75 cl.

Variety:

Syrah

Tralissing:

Guyot All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Age of vineyards:

22 years

Harvest:

Mid-September the shoots are cut and a slow drying process on the plant starts. Harvest starts end of October by hand.

Winemaking:

Traditional in red at controlled temperature only on indigenous yeast. Skin contact for about 15 days to maximize extraction and color getting nice complexity. Maturation for 24 months in stainless steel and then 6 months in bottle.

Color:

Rubin red, intense.

Nose:

Spicy, recalls red little fruit, blueberry, blackcurrant, finishing with hints of licorice.

Palate:

Full bodied, well-balanced, clean tanins.

Best with:

Excellent with stews or casseroles of game. Very good as well with hard cheeses, even long aged ones.

Serving temperature:

Serve at cellar temperature, 16°C.

Analisys:

Alcohol: 13,5°
Residual sugar: 12,8 gr/l

Bottles produced:

13.333

Content:

75 cl.

Variety:

Pinot Grigio.

Tralissing:

Guyot and pergola. All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level

Age of vineyards:

25-30 years.

Harvest:

Harvest starts beginning of September, completely by hand and pressed after few hours to maintain natural freshness.

Winemaking:

The grapes are de-stammed and then softly pressed. Fermentation at controlled temperature, without sulfur, with indigenous yeast only. Lasts about 10 days. The wine is then maintained at a temperature of 18°C until bottling. Bottling is done the following spring.

Color:

Pale Yellow with some green reflexes.

Nose:

Notes of ripe pear, intense but delicate.

Palate:

Enchanting, pleasant, soft.

Best with:

Nice and fresh as aperitif, goes well with Italian “antipasti”. Fish plates and white meat.

Serving temperature:

Serve fresh at 10-12°C.

Analisys:

Alcohol: 12°
Residual sugar: 14,0 gr/l

Bottles produced:

12.912

Content:

75 cl.

Variety:

Corvina Veronese

Tralissing:

Guyot a n d pergola All the vineyards are organically grown and are located in Affi, on the eastern hills of Garda Lake, at an altitude of 250 m above sea level.

Age of vineyards:

20-50 years

Harvest:

Usually starts beginning of September; the grapes are picked by hand, stored in little baskets of 20 kg maximum and then pressed after few hours.

Winemaking:

Bunches are put directly in the press, cooled down at a temperature of 8/10°C and softly pressed. Fermentation is done at controlled atmosphere. The fermentation is carried through only with indigenous yeast.

2nd Fermentation:

The wine, once reached the desired alcohol, is cooled down at 0°C maintaining the sugar content necessary for the 2nd fermentation. Bottling is done during crescent moon. Refermenting starts spontaneously on indigenous yeast and lasts abt. 4 months.

Color:

Light pink.

Nose:

Delicate, hints of rose petals.

Palate:

Direct and persistent of a noble variety such as Corvina Veronese.

Best with:

Excellent as aperitif, suits well fish plates.

Serving temperature:

Serve cool at, 8-10°C. Leaving the bottle standing up the wine will be clear but it is nice as well turning the bottle upside down and getting some yeast in your glass.

Analisys:

Alcohol: 12°
Residual sugar: 1,2 gr/l

Bottles produced:

6.333

Content:

75 cl.

Variety:

Pinot Nero

Tralissing:

Doubble Guyot

Age of vineyards:

12-30 years

Harvest:

End of August the shoots are cut initiating a drying of the grapes on the vine. This process leads to a natural sugar concentration maintaining all organoleptic characteristics for a perfect base wine for sparkling. Harvest starts early October. The grapes are harvested by hand and pressed after few hours.

Winemaking:

The grapes are destammed and not pressedto maintain all characteristics of Pinot Noir. The most is obtained only by draining. The fermentation in absence of sulphur with indigenous yeast from the grapes, is maintained at a temperature of 12°C in stainless steel tanks to avoid loss of aromas. The wine still sweet will reach the desired alcohol content and is than cooled down to 0°C to stop fermentation. It is maintained at this temperature till bottling (tirage). The wine was bottled in August 2011. Disgorgement took place in November 2020. The sugar for the second fermentation is exclusively from the original wine.

Color:

Pale yellow.

Nose:

Wildflowers, hints of rasberry, apricot and peach.

Perlage:

Extremely fine, persistent.

Palate:

Persistent and long, typical for Pinot Noir.

Best with:

Excellent at any time, from aperitif to dessert, throughout the meal. With its fragrant accents, it arouses ancient emotions and memories.

Serving temperature:

Serve cool (5-7° C), best in a flute to better enjoy perlage and color.

Analisys:

Alcohol: 13°
Residual sugar: 0,9 gr/l