Wines
Prosecco Brut 0.5
2021 Gilbert & Gaillard - Gold Award
Organic Prosecco with a bright pale straw yellow color. Numerous, fine, long lasting bubbles. Aromatics characterized by the presence of fruity sensations of apple, chamomile, elderflower, lavender, with finishing notes of chalk. The sip is fresh, salty, with mineral perceptions and an acidic boost that recalls grapefruit.
Sitting for at least 4 months on the lees
Charmat method
Pairs well with raw fish, crustaceans, savory pies, soft cheeses, and appetizers.
100% Glera Grapes
5 g/l sugar residue
11.5% abv
Prosecco Brut
2021 London Wine Competition Silver Award
2021 International Organic Gold Award
2021 French Prosecco Masters Award
Organic Prosecco with a bright pale straw color an fine, numerous bubbles. Aromatics characterized by fruity sensations of apple, grapefruit, chamomile, elderflower, lavender, and finishing chalky notes. A fresh sip, that closes quite long, recalling the citrus peel.
Sits for at least 4 months on the lees
Charmat method
Pairs well with seafood, shellfish, savory pies, soft cheeses with slight acidity or short aged and semi hard cheeses, like sweet Asiago.
100% Glera grapes
9 g/l sugar residue
11.5% abv
Prosecco Extra Dry D.O.C.
London Wine Competition - Silver Award
Organic Prosecco with a bright pale straw yellow color and fine, numerous bubbles. Aromatics characterized by fruity sensations of golden apple, chamomile, elderflower, and lavender. Soft on the palate with a sweet accent, imbued with citrus freshness and savory flashes.
Sits for at least 4 months on the lees
Chatmat method
Pairs well with fish appetizers, cured meats, white meats. Soft cheeses with slight acidity, short aged and semi hard cheese like Asiago or Monte Veronese. Great with desserts.
100% Glera grapes
15 g/l sugar residue
11.5% abv
Extra Brut Rosé
Rosé sparkling wine with a bright pale pink color with very fine, lingering bubbles. Aromatics characterized by fruity sensations of apple, white peach, citrus fruits like pink grapefruit, wild strawberries, raspberries, currant, and notes of peach blossom floral notes. The sip is fresh, salty with mineral hints, and a finish that recalls pink grapefruit.
Sits for at least 4 months on the lees
Charmat method
Ideal for aperitif. Goes well with cold and light dishes such as caprese salad or tray of medium aged meats. Vegetable risottos, fish main courses, or roasted or grilled white meats. Perfect with raw fish and sushi, and some combinations of pizzas.
90% Glera, 10% Pinot Nero
5 g/l sugar residue
11.5% abv
Camillo Bianco Veneto
Still white wine, delicate, with notes of wildflowers, chamomile, and a fruity aroma of William pear and Renetta apples. Spicy recall of cinnamon and white pepper. On the palate, is well balanced, dry, and fresh. Intense with a pleasantly savory persistence with significant acidity and mineral structure.
Fermentation in steel, with short maceration of the skins
Pairs well with appetizers, snakes, cold pastas. First courses and delicate fish based dishes. Excellent combination with vegetable couscous, mussels and clams, and grilled sea bass.
70% Garganega, 30% Glera grapes
2.20 g/l sugar residue
11.5% abv
Il Vespiere Bianco Veneto
Still white wine with structure, floral notes of jasmine, hawthorn, and acacia flowers, with fruitiness of golden apples. William pear, apricot, and tropical fruits, pineapple, banana, and papaya. Spiciness brought by pink pepper and sweet cinnamon. Dry, warm, and soft on the palate. Significant acidity and mineral structure enhances complexity of the aromas. Full bodied, with a fine quality on the palate.
Soft pressing and vinification in steel tanks. 15/20 days of fermentation and maturation in steel. Partially in Tonneaux and 25hl barrels, until beginning of Spring following the harvest. Then blended and aged in bottle for 6 months.
Pairs well with white meats, aromatic cold cuts. Roasted turkey and duck meats. Excellent with fatty and aged cheeses; bovine or goat.
50% Chardonnay, 40% Garganega, and 10% Trebbiano di Soave
6 g/l sugar residue
13% abv
Bugamante Rosso I.G.T. Veneto
Still red wine, garnet in color with brick red reflections. No clarification or filtration. Aromatic notes of black cherries and plums. Clear spicy notes of sandalwood and bark, on a bed of coriander, nutmeg, and cinchona. Balanced taste with elegant features, velvety tannic texture, and important, but not intrusive acidity. Finish of rhubarb root and cassis liquor.
Soft membrane pressing. Maceration for 12 days at controlled temperatures. After racking, malolactic fermentation takes place in steel tanks. Then aged in oak for 12 months.
An ideal wine to accompany appetizers like cured meats. Fatty cheeses. White meat based first courses and spicy meats such as roasted chicken. Not too aromatic for red meats.
70% Cabernet Sauvignon, 30% Merlot grapes
4.6 g/l sugar residue
13% abv
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