Bianco Sengiari
BIANCO IGT VENETO SENGIARI
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12°C to maintain flavours. Must is left to sediment and, later, grape skins are removed as it ferments with selected yeasts at 16°C. After fermentation, it is drawn off in tanks for refinement.
Taste and smell: Bright yellow color with golden hues, scent of flowers and ripe fruit, dry. Served with hot appetizers and first courses. It is suitable to many fish dishes.
Grapes
To be served at
Alcohol Content
Total acidity : 5,70 g/l
PH: 3,2
Net extract: 22,5 g/l
Plant breeding: cordone speronato cappuccina rivolta doppia
Production per hectare: 90/100 quintali
Harvesting period: beginning/mid-September
Calto della Rata
COLLI EUGANEI FIOR D’ARANCIO DOCG SECCO
Wine-making process: The stems are removed from hand harvested grapes before they areThe stems are removed from hand harvested grapes before they arepressed gently and cooled at 12°C to preserve their aromas. The must is left to settlethe largest residuals and then it is fermented with selected yeast at a controlledtemperature of 16°C. After fermentation, wine is poured into tanks for being refined.
Taste and smell: Pale yellow color with greenish hues, unmistakable scents ofpale yellow color with greenish hues, unmistakable scents ofthe vineyard, aromas of fruits and flowers with a gentle mineral hue, soft and freshwith a tasty aftertaste and a citrus fruit final. Paired with white meat and fish.
Grapes
To be served at
Alcohol Content
Total acidity: 5,70 g/l
PH: 3,19
Net extract: 22,50 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 q
Harvesting period: beginning/mid-September
Sa’ Arìne
SAUVIGNON IGT VENETO
Wine-making process: The hand-picked grapes are deprived of their stalks and gently pressed and then immediately cooled at 12°C to preserve their fragrance. The must obtained is left to sediment to clean it from the large dregs and then left to ferment with specially-selected yeasts at a controlled temperature of 16°C. Once the fermentation process is complete, the wine is poured into basins for the fining process.
Refinement: The wine is kept on the noble dregs for five months, working the “batonages” over time; this allows the deposited dregs to come back into contact with the wine.
Taste and smell: Straw-yellow in colour with golden hues, strong woody and citrus hints, full and solid body. Accompanies white meats and pasta dishes in general.
Grapes
To be served at
Alcohol Content
Total acidity: 5,80 g/l
PH: 3,22
Net extract: 23,10 g/l
Plant breeding: Guyot
Production per hectare: 80/100 q
Harvesting period: beginning/mid-September
Sassàra
COLLI EUGANEI DOC CHARDONNAY
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12° C to maintain flavors. Must is left to sediment and, later, grape skins are removed as it ferments directly in new barrels. Here temperature does not exceed 16° C for reduced mass of 225 l each.
Refinement: Wine is kept on grape sediments for 5 months in barrels and worked through “batonnages”, so that grape sediments come into contact with wine. Wine rests in bottles for three months before being sold.
Taste and smell: Golden color, scent of honey, vanilla and toasted hazelnuts with mineral hues. Full body. It is suitable to fish dishes and white meat.
Grapes
To be served at
Alcohol Content
Total acidity: 5 g/l
PH: 3,34
Net extract: 27,5 g/l
Plant breeding: Cordone Speronato
Production per hectare: 60/70 q
Harvesting period: beginning/mid-September
Serprino
COLLI EUGANEI DOC SERPRINO FRIZZANTE
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and then put in refrigerated tanks.
Refinement: The “pied de cuvee” is prepared and the fermentation is activated in autoclaves for foaming. Temperature and fermentation are checked to create a thin and persistent perlage with a creamy foam in the glass.
Taste and smell: Straw yellow color with green hues, fruity scent, fresh and lovely sparkling taste. Ideal as an aperitif or with fish appetizers.
Grapes
To be served at
Alcohol Content
Total acidity: 5,80 g/l
PH: 3,15
Net extract: 21,40 g/l
Plant breeding: Cappuccina rivolta doppia
Production per hectare: 150 q
Harvesting period: beginning/mid-September
Prosecco
PROSECCO DOC SPUMANTE MILLESIMATO
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C to maintain flavours. Must is left to sediment and drawn off in refrigerated tanks for alcoholic fermentation. It is drawn off and blend is punt into refrigerated tanks for blocking malolactic fermentation.
Refinement: The “pied de cuvee” is activated for re-fermentation at 16° till the complete development of sugars. Wine is kept shortly in yeasts and then bottled.
Taste and smell: Straw yellow color, fine and persistent “perlage”. Fragrant and fresh flavor. It is the aperitif wine par excellence, it accompanies fish appetizers and does not like desserts.
Grapes
To be served at
Alcohol Content
Total acidity: 5,70 g/l
PH: 3,18
Net extract: 21,50 g/l
Plant breeding: Cappuccina rivolta doppie
Production per hectare: 150 q
Harvesting period: beginning/mid-September
Fior d’Arancio
COLLI EUGANEI FIOR D’ARANCIO DOCG SPUMANTE
Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and put into refrigerated tanks at 0°C for blocking fermentation.
Refinement: Must is warmed up at 16°C and the fermentation is activated in the autoclave at the fermentation temperature of 14°C till the sparkling wine reaches a 6.50° alcoholic percentage.
Taste and smell: Straw yellow color, rich in sparkling, fine, persistent. Aromatic, fresh and fragrant bouquet. Adapted for the meal’s sweetest moments or for good company.
Grapes
To be served at
Alcohol Content
Total acidity: 5,60 g/l
PH: 3,26
Net extract: 23,60 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 q
Harvesting period: beginning/mid-September
Passito Graziane
COLLI EUGANEI FIOR D’ARANCIO DOCG PASSITO
Wine-making process: Grapes are harvested by hand and dried in proper grids. After four months, grapes are pressed and fermented in steel tubs at room temperature.
Refinement: Wine is kept in barrels for twelve months.
Taste and smell: Golden yellow color with amber hues, intense taste of citrus fruit, ripe fruit, jam and a soft hue of vanilla. Full body. It is suitable to seasoned or herb cheese. Excellent with dry confectionery.
Grapes
To be served at
13°
Alcohol Content
14° C
Total acidity: 5 g/l
PH: 3,65
Net extract: 32 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 quintali
Epoca di vendemmia: Harvesting period: beginning/mid-October
SÈ
VINO SPUMANTE EXTRA BRUT METODO CLASSICO 60 MONTH
Harvest: The hand-harvested grapes in small crates are de-stemmed and then gently pressed and cooled to 18 ° C before pressing.
Technique: The base wine obtained from the first fermentation at a controlled temperature of 15 ° C is left to settle by running battonnage on the noble lees for a few months.
Aging: Second fermentation on its own yeasts in the bottle for no less than 60 months. When maturation is complete, the bottles are rotated by hand every day for about 30 days (remuage sur pupitres), at the end of which disgorging is carried out (degorgement)
Tasting notes: Intense golden yellow color. Brilliant glass with fine perlage, complex aroma with floral notes accompanied by a sensation of exotic fruit. Shades of bread crust and yeast, embellished with pleasant shades of custard and vanilla. Acidity and minerality are well balanced by a long and persistent finish of great elegance and balance.
Pairings: Much appreciated as an aperitif, perfect in combination with tagliolino with court ragout, sorana tartare and crispy milk and honey chicken.
Serving temperature: 4 - 6 ° C
Grapes
To be served at
Alcohol Content
Total acidity: 7,5 g/l
Residual sugar: 3 g / l
Production per hectare: 80 quintals
