• Grape varieties: 100% Cabernet Franc.
• Refinement: in steel tanks for 4-5 months.
• Bottle aging: 4-5 months.
• Aroma: aromas of red fruits, blueberries and blackberries with grassy undertones.
• Palate: full and persistent yet elegant and refined.

The grapes with their stalks removed are placed in the fermentation tanks where maceration starts; this consists in cooling the grapes for 3 days and then leaving them to ferment at 22-24°C, stirring several times per day. Malolactic fermentation is also implemented using the co-inoculation technique. Maceration continues for a total of approximately 10-12 days.

• Grape varieties: 100% Ribolla Gialla.
• Refinement: in steel tanks.
• Bottle aging: 2-3 months.
• Palate: delicate hints of white flowers and light notes of fruit and green apple.
• Gusto: dry and slightly acidic, fragrant and complex, very inviting.

The stalks of the grapes are removed, after which they are gently pressed. The clear must is then fermented at a controlled temperature, between 14 and 15°C. Fermentation and refinement take place in steel tanks with periodical stirring of the lees.

• Grape varieties: 100% Chardonnay.
• Refinement: in steel.
• Bottle aging: 2-3 months.
• Aroma: fruity notes of ripe apples and bananas with lightly toasted nuances.
• Palate: saline, it stands out for a pleasant fullness; silky and balanced thanks to the right proportion of acidity and softness.

The stalks of the grapes are removed, after which they are gently pressed. Alcoholic fermentation of the clear must is then started at a controlled temperature, between 14 and 16°C. Refinement takes place in steel tanks where “batonnage” (French for stirring wine lees) is periodically performed.

• Grape varieties: 100% Sauvignon.
• Refinement: in steel.
• Bottle aging: 2-3 months.
• Aroma: pineapple, elderberry and broom, all in well-balanced proportions.
• Palate: its strong personality depends on its freshness, its delicate salinity and wonderful clarity.

The stalks are removed from the grapes which are then subjected to the cold maceration process for 36 hours at 5°C (cryomaceration) and then gently pressed. The clear must is then fermented at a controlled temperature, between 14 and 15°C. Fermentation and refinement take place in steel tanks with periodical “batonnage”(lee stirring).

• Grape varieties: 100% Pinot Grigio.
• Refinement: in steel.
• Bottle aging: 2-3 months.
• Aroma: very fruity, predominantly apple and pear aromas.
• Palate: very personal, with pronounced acidity and a pleasant, lingering finish with fresh notes.

The stalks of the grapes are removed, after which they are gently pressed. Alcoholic fermentation of the clear must is then started at a controlled temperature, between 14 and 16°C. Refinement takes place in steel tanks where “batonnage” (lee stirring) is periodically performed.

• Grape varieties: 100% Refosco da Peduncolo Rosso.
• Refinement: in steel for 4-5 months.
• Bottle aging: 3-4 months.
• Aroma: violets and ripe fruit, raspberries and mulberries.
• Palate: elegant and balanced with an intensity that brings olfactory notes to the mouth; pervasive and lingering.

The grapes with their stalks removed are placed in the fermentation tanks where maceration starts; this consists in cooling the grapes for 3 days and then leaving them to ferment at 22-24°C, stirring several times per day. Malolactic fermentation is developed employing the co-inoculation technique. Maceration continues for 10-12 days.

• Grape varieties: 100% Merlot.
• Refinement: in steel for 4-5 months.
• Bottle aging: 4-5 months.
• Aroma: aromas of berries ranging from small forest fruits to cherries, with a slight hint of spices.
• Palate: well-structured, delicate yet intense, fine and elegant.

The grapes with their stalks removed are placed in the fermentation tanks where maceration starts; this consists in cooling the grapes for 3 days and then leaving them to ferment at 22-24°C, stirring several times per day. Malolactic fermentation is developed employing the co-inoculation technique. Maceration goes on for 10-12 days.

• Grape varieties: 85% Glera with the addition of other grapes permitted by the winemaking policy.
• Refinement: in steel.
• Bottle aging: 2-3 months.
• Aroma: it starts with an elegant hint of acacia flowers which develops into a pronounced note of apples.
• Palate: pleasant and harmonious with excellent balance, sapid.

The grapes to make the basic wine on which the Spumante will be developed must be collected in advance because their acidity must be kept high to guarantee the right freshness. The harvested grapes are lightly pressed. Alcoholic fermentation of the clear must is then started in temperature-controlled steel tanks. At the end of the fermentation process, the basic wines for Spumante are stabilised and transferred to a pressure tank for a second fermentation.

• Grape varieties: 90% Glera with the addition of 10% Pinot Nero.
• Aroma: particularly floral and delicately fruity with hints of apple and of berries.
• Palate: dry, balanced with a delicate and persistent finish.

The grapes to make the basic wine on which the Spumante will be developed must be collected in advance because their acidity must be kept high to guarantee the right freshness. The harvested grapes are lightly pressed. Alcoholic fermentation of the clear must is then started in temperature-controlled steel tanks. At the end of the fermentation process, the basic wines for Spumante are stabilised and transferred to a pressure tank for 70-80 days at 16°C for a second fermentation.

• Grape varieties: 100% Ribolla.
• Refinement: in steel.
• Bottle aging: 2-3 months.
• Aroma: delicate hints of white flowers and very light notes of tropical fruits.
• Palate: it starts with a pronounced yet elegant acidity, typical of this grape variety, and ends with a silky finish courtesy of its fine perlage.

The grapes to make the basic wine on which the Spumante will be developed must be collected in advance because their acidity must be kept high to guarantee the right freshness. The harvested grapes are lightly pressed. Alcoholic fermentation of the clear must is then started in temperature-controlled steel tanks. At the end of the fermentation process, the basic wines for Spumante are stabilised and transferred to a pressure tank to ferment again for 50-60 days.