An international red variety of French origin with a notable tannin content, it produces complex, long-lived wines. It is used in Bordeaux Blends together with Merlot.
An international red variety of French origin. It is used with Cabernet Sauvignon and Merlot in Bordeaux Blends. When young, it is easily recognisable due to its notes of fresh herbs.
Herbs which, over time, evolve into deeper, very elegant tones.
An international red variety of French origin. It is not widely cultivated in Italy, but the Montello was the first zone in which it arrived and where it also found ideal growing conditions. Its grapes produce wines with spicy aromas and very delicate tannins. Nowadays it is also cultivated in other parts of the world, particularly in Argentina.
This is one of the international varieties of French origin that is most widely planted and appreciated around the world, and it forms the basis for Bordeaux Blend wines. The area of the Montello, with its red soils, is particularly suitable for its cultivation. Its quintessence is to be found in the Spineda vineyard (already shown in the Napoleonic Maps), from which our cru of the same name is produced.
This is the variety from which Asolo Prosecco Superiore is produced. A semi-aromatic indigenous grape, its aromas are enhanced by being made into sparkling wine using the Italian Method, which calls for natural refermentation in a pressurized tank (autoclave). A semi-aromatic indigenous grape, its aromas are enhanced by being made into sparkling wine using the Italian Method, which calls for natural refermentation in a pressurized tank (autoclave). Only in the North-East of Italy can the sparkling wine produced from Glera grapes be called Prosecco and only in the areas of Asolo and Conegliano Valdobbiadene can it boast the status of a D.O.C.G. (Controlled and Guaranteed Denomination of Origin).
Chardonnay arrived in our hills at the beginning of the twentieth century and, since 1979, we have used it to make our Metodo Classico.
This variety was created in the 1930s at the historic School of Winemaking in Conegliano, where Professor Manzoni perfected a successful cross between Riesling and Pinot Bianco.