Brut sparkling wine made from Merlot grapes. The grapes are harvested early to achieve a base wine with good acidity and not excessive alcohol. Bright pink appearance; fine, persistent beading; delicate, fruity palate.
Excellent aperitif. Goes well with fish dishes, vegetable soups, light-flavoured pasta dishes and meat. Serving temperature 6°-8°C.
Sparkling white wine made from naturally fermented Chardonnay grapes at moderate pressure (approx. 2 atm). Straw yellow appearance; intense fruity nose with subtle beading.
Pleasantly fresh, slim-bodied wine that is a fine accompaniment to hors d’oeuvres and first courses. Serve at 8-10° C.
Grappa made from distilling red grape marc: Refosco dal Peduncolo Rosso DOC and Merlot. Soft and silky, slightly grassy and aromatic with hints of wild berries.
Alcoholic strength: 41° proof.
Extra-dry sparkling wine made from 100% selected Prosecco grapes harvested in our vineyards in the Prosecco DOC zone. Its appearance is straw yellow, its bead is fine and persistent. Elegant, floral nose with yeast and crusty bread. The palate is delicate, aromatic and well-rounded.
Excellent as an aperitif or with fish hors d’oeuvres and delicate charcuterie, soups, risottos, vegetables and frittatas. Serve at 8-10 °C.
White wine, straw-yellow tending to greenish, an intense nose of meadow flowers and fruit, with a characteristic note reminiscent of bitter almond. Typically dry on the palate, but with the moderate acidity that gives it a pleasantly soft mouthfeel.
Excellent as an aperitif, with fish or seafood dishes, white meat and San Daniele cured ham, asparagus risottos or frittatas. Serve at 10°-12°C.
Well-structured white wine, delicate and elegant. Pale straw-yellow appearance. Nose reveals apple, acacia blossom and crusty bread. Fresh, lively palate. Slim-bodied and well-orchestrated.
Excellent as an aperitif, goes well with a wide range of light hors d’oeuvres, soups, risottos, fish and cheese. Serve at 8°-10°C.
White wine with a golden-tinged straw-yellow appearance. Characteristic fruity and floral nose with acacia blossom. The palate is dry and pleasantly bitterish with complex fruity hints of yellow damson and jujube.
Fine accompaniment to fish hors d’oeuvres, vegetable risottos and flans, white meat, cured ham and fresh cheese. Serve at 8°-10°C.
Deep golden-yellow white wine with an intensity and body which are unlikely to be confused with other white wines. The nose reveals hints of apple, pear, banana and acacia honey. Sweet, slightly tannic, well-bodied palate.
This classic dessert wine also goes well with mature or fermented cheese, pâté de foie gras, nuts and chestnuts. Serve at 10°-12°C.
Deep ruby red wine with a full, perfumed nose revealing raspberry and blackberry, blueberry and blackcurrant. Slightly tannic when young. Dry, well-orchestrated palate, velvety and non-intrusive.
To serve with white or red meat, roast meat, game, grilled food and medium-mature cheese. Serve at 18°-20°C.
Deep ruby red tending towards purple. Intense, penetrating nose, grassy with notes of blueberry, freshly-cut grass, sweet pepper, liquorice and bay leaf. Dry, full-bodied palate, assertive and tannic.
Excellent with red meat, grilled vegetables and roasts, game and mature cheese. Serving temperature: 18°-20°C.
Ruby/garnet red wine with vibrant purple tinges. A fragrant, intense nose, grassy and vinous, with notes of bramble and wild berries. Assertive, slightly tannic and pleasantly bitterish palate.
Very good with fatty meat, feathered game, roast meats and the rustic dishes of Friuli. Serve at 18°-20°C.
Deep ruby red wine with purple tinges, aged in small French oak barrels. The subtly spicy nose has the fragrance of wild berries and grass, of medicinal herbs that create a balance with the wood.
Good with game or red meat dishes, spicy charcuterie and mature cheese. Decant an hour before drinking and serve at 18°-20°C.
A deep-pink wine made from softly-pressed Merlot grapes. Vinous, fragrant nose with raspberry notes. A soft, dry palate. An enjoyable early drinker.
Suggested pairings. An excellent aperitif and ideal with charcuterie hors d’oeuvres, soups and risottos, frittatas and fresh cheese, and vegetarian dishes. Serving temperature 10°-12°C.