Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of September

 

Vine training technique: Geneva Double Curtain and Spurred Cordon

 

Plants density: 4500 plants per hectare

 

Soil composition: loose, pebbly, calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refinement for some months in steel basins.

 

Alcoholic volume: 12 %

 

Sugar: 3 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: dry, with a delicate fruity perfume, fine and elegant taste, harmonic.

 

Food pairings: good with every kind of dishes, ideal with fish dishes and main courses in general. To be served at a temperature of 10 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Delle Venezie D.O.C.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of September

 

Vine training technique: Cordon Training, Guyot

 

Plants density: 5000 plants per hectare

 

Soil composition: medium-texture soil, rich microelements, with calcareous structure.

 

Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The wine is then poured and set to refinement for some months in steel basins, before selling.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 4 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: yellow straw coloured wine, with light greenish reflexions, dry, soft and harmonic, with an elegant and intense perfume, delightfully fruity.

 

Food pairings: light appetizers, light soups, risottos, fish soups and dishes. Very good with dried salted cod according to the recipe of Vicenza. To be served at a temperature of 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Gran Menzione Concorso Enologico Internazionale Vinitaly 2010

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 5500 plants per hectare

 

Soil composition: medium-texture soil, rich in microelements, with a calcareous and partly pebbly structure.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refinement for some months in steel basins, before selling.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 4 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: it is a wine with the finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied.

 

Food pairings: it matches greatly vegetable dishes, risottos and fish dishes. To be served at a temperature of 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Diploma di Merito 39° Mostra dei Vini Triveneti di Camalò

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4500 plants per hectare

 

Soil composition: soil consisting of stone, loose and calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refine for some months in steel basins, before selling.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 4 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: straw yellow coloured wine, with a fragrant and intense perfume, with delicate citrus fruits, sage, yellow pepper and tomato leaf notes. On the palate it is harmonic, persistent, aromatic and full bodied.

 

Food pairings: excellent as an aperitif, it goes well with dishes based on fish, shellfish, vegetable risottos and boiled white meats. To enjoy it at its best, serve it at 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Gran Menzione Concorso Enologico Internazionale Vinitaly 2011

Venezia Giulia

Production area: our vineyards in Buttrio (Ud)

 

Ripening: first days of September

 

Vine training technique: Cordon Training

 

Plants density: 4500 plants per hectare

 

Soil composition: soil consisting of stone, loose and calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a con- trolled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refine for some months in steel basins, before selling.

 

Alcoholic volume: 12,5 %

 

Sugar: 6 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: It has a straw-yellow colour with greenish reflections and a delicate, slightly aromatic scent that is reminiscent of tropical fruits like pineapple, banana, and ripe apricot, with hints of Mediterranean spices. Fine tasting, elegant and harmonious, it is pleasantly aromatic and decidedly fresh.

 

Food pairings: excellent as an aperitif, with modern appetizers, finger food, light quiches, or fish mousse canapés. Perfect with grilled or boiled fish mains, fresh cheeses such as mozzarella and ricotta, and produce from the vegetable patch such as cherry tomatoes. To be served at a temperature of 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.