Celeber DOCG

From our finest Glera vineyards located in the Asolane hills (Sant’Anna area), this sparkling wine is produced, characterized by an extreme dryness, also influenced by the type of soil it originates from, known as “caranto” for its hardness and compactness. There are 3,000 vines per hectare, and the grapes are cultivated using the Cappuccina system. They are then carefully selected and harvested in crates during the grape harvest. The winemaking process follows the white vinification method with gentle pressing, and after static decantation at a low temperature, the must is enriched with selected yeasts. Fermentation lasts approximately 15 days, after which the wine is kept in temperature-controlled stainless steel tanks at 5°C until the second fermentation takes place

Asolo Brut

From our Glera grape vineyards, rooted in predominantly clayey soil and located in the high Asolane hills (Pieve del Grappa area), this dry sparkling wine is produced. There are 3,300 vines per hectare, and the grapes are cultivated using the Cappuccina system. They are carefully selected and harvested in crates during the grape harvest. The winemaking process follows the white vinification method with gentle pressing, and after static decantation at a low temperature, the must is enriched with selected yeasts. Fermentation lasts approximately 15 days, after which the wine is kept in temperature-controlled stainless steel tanks at 5°C until the second fermentation takes place.

Asolo Extra Dry

From our Glera grape vineyards, located in the Asolane hills (Pieve del Grappa area) with predominantly clayey soil, this soft sparkling wine is produced. There are 3,300 vines per hectare, and the grapes are cultivated using the Cappuccina system. They are then carefully selected and harvested in crates during the grape harvest. The winemaking process follows the white vinification method with gentle pressing, and after static decantation at a low temperature, the must is enriched with selected yeasts. Fermentation lasts approximately 15 days, after which the wine is kept in temperature-controlled stainless steel tanks at 5°C until the second fermentation takes place.

Treviso Extra Brut

Our Prosecco DOC Treviso Extra Dry is a soft sparkling wine made from our vineyards located in the Treviso hills (Villa Rovero area), with predominantly clayey soil. There are 3,000 vines per hectare, and the grapes are cultivated using the Cappuccina-Sylvoz system. The winemaking process follows the white vinification method with gentle pressing, and after static decantation at a low temperature, the must is enriched with selected yeasts. Fermentation lasts approximately 15 days, after which the wine is kept in temperature-controlled stainless steel tanks at 5°C until the second fermentation takes place.

Treviso Rose

The winemaking for Glera grapes is done in white, with gentle pressing, the addition of selected yeasts, and fermentation at a controlled temperature. The Pinot Nero grapes, on the other hand, are macerated for 2 days to allow for the extraction of color and organoleptic elements from the skins, which are then separated from the must that will be placed in stainless steel tanks for fermentation. The blend between the two bases is made at the moment of secondary fermentation.

Rosa della Regina

From our red grape vineyards (Virginia area), we produce our Brut Rosé sparkling wine. There are 4,500 vines per hectare, with clayey soil, and the grapes are cultivated using the Guyot-Sylvoz system. The winemaking is done in white, with a delicate pressing to obtain a rosé and fruity wine. After a 20-hour static decantation, the must is enriched with selected yeasts. Fermentation lasts about 15 days, after which the wine is kept in temperature-controlled stainless steel tanks at 5°C until the secondary fermentation takes place.

Pinot Grigio

A wine made entirely from Pinot Grigio grapes from the Asolo Montello DOC. There are 3,000 vines per hectare, the soil is clayey, and the grapes are cultivated using the Sylvoz system. The grapes are harvested in crates during the grape harvest and gently pressed. After a 12-hour decantation, selected yeasts are added, and fermentation takes place at 18°C. The wine is then kept in temperature-controlled stainless steel tanks at 8°C until bottling.

Rosso Asolo

From a blend of red grapes (Virginia area and Vigneto delle Rose, winery), our Rosso Asolo DOC is produced. There are 4,500 vines per hectare, the soil is clayey, and the grapes are cultivated using the Guyot system. The grapes are harvested in crates during the grape harvest and undergo a 17-day maceration on the skins. After the pressing, the wine is stored in stainless steel tanks for the first 4 months, and later transferred to oak barrels for 18-24 months.

Cabernet Souvignon

A wine made from Cabernet DOC Asolo Montello grapes, grown in the hillside vineyards of Asolo (Virginia area). There are 4,500 vines per hectare, the soil is clayey, and the grapes are cultivated using the Guyot system. The grapes are harvested in crates during the grape harvest and undergo a 10-day maceration. The wine is then aged in oak barrels for 12 months.

Merlot

A wine made from Merlot DOC Asolo Montello grapes, grown in the hillside vineyards of Asolo (Virginia area). There are 4,000 vines per hectare, the soil is clayey, and the grapes are cultivated using the Guyot-Sylvoz system. The grapes are harvested in crates during the grape harvest and undergo a 15-day maceration. The wine is then stored in stainless steel tanks and later aged in oak barrels.