Prosecco, White Wine

100% Pinot Noir
AGING: Direct pressing, fermentation in stainless steel. It then ages in acacia barrels until the following spring, when it is bottled with the addition of a small amount of dried-grape juice to trigger re-fermentation.
Aged 18 months on the lees. Re-fermented in the bottle.

100% Nascetta
AGING: vinification in 25hl Allier oak barrels

100% Favorita
AGING: Direct pressing without maceration. Aged for a few months in concrete tanks.

45% Nascetta, 45% Timorasso, 10% Blanc Vert
AGING: 1 month of skin contact with submerged-cap maceration; aged for one year in raw clay amphora and one year in the bottle.

Varietà aromatiche dell'alto Trevignano

100% gewurstaminer
AGEING: After natural static sedimentation, the clear must ferments at a controlled temperature (16-18°C) in stainless
steel tanks, where it remains for a
long period of maturation on the
leaves. A small portion of the must
ferments and ages in French oak barriques.

100% Pinot Grigio
AGEING: one year in amphora + 8 months in bottle

70% Trebbiano, 30% Malvasia Puntinata
AGEING: 9 months in stainless steel containers plus 3 months in bottle

100% Falanghina, guyot, ungrafted
AGING: in steel for 6 months and for another 2 months in bottle

100% Caprettone, guyot, ungrafted
AGEING: steel for 6 months + 2 months in bottle

100% Ribolla Gialla
AGEING: 12 months maturation in steel + minimum 6 months in bottle

100% Garganega Veronese
AFFINAMENTO: in vasche d'acciaio a cui segue il bâtonnage su fecce fini

100% Caprettone, guyot, ungrafted
AGEING: amphora for 6 months + 2 months in bottle

Riesling, Grechetto, Viognier, Procanico
AGEING: Hand-picked grapes and vinified separately. In stainless steel for 6 months.

100% Chardonnay
AGEING: 6 months in stainless steel tanks.

100% Procanico
AGEING: Hand-picked grapes, fermented in terracotta amphorae. It ages in amphorae for 7 months before bottling.

100% Nebbiolo
AGEING: Pre-fermentation cold maceration on the skins for 24–36 hours, 4 months in stainless steel on its own lees

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