the most noticeable in summer, and

the other in winter. Vegetation is

typically Mediterranean, comprising

evergreen oak woods as well as olive

trees, vines, cypress trees and

oleanders. 

NOTE DI DEGUSTAZIONE

Colore: rosso rubino con tenui sfumature violacee

Profumo: pieno e intenso, con sentori di ciliegie e spezie nel finale

Sapore: fresco e fruttato, pieno e piacevole, persistente.

A deep, brilliant purple-red color with a very light purplish mousse, the nose envelops with floral notes of violets and peonies, accompanied by blueberries, black cherry jam, and darker notes of blackberry. The palate is lively, fresh, and extremely pleasant, with barely perceptible tannins and a unique flavor that makes you want to eat!

Grappoli di Luna Brut

It’s a creamy sparkling wine with a fine and persistent perlage.

The peculiarity of this prosecco is the harvest of his grapes, rigorously made by hand in a full moon night...with an idyllic atmosphere. A real event that gives emotions: The Night Harvest. The nocturnal microclimate, enriched by the presence of the new moon, ease the better quality of the grape nectar from which Prosecco originates.

“MOON NATURE”

GARGANEGA BRUT NATURE

TRADITIONAL METHOD

The name “Corte del Pozzo” expresses the link with

the inhabitants of the area who drew water from our

well back in the 1900s. 

AREA OF PRODUCTION:

Area Vestenanova, in the Alpone Valley in the Lessini Mountains of Verona province.

Soave DOC IL 56

IMPRESSIONS

Determined, fragrant and elegant: our being Soave.

Cabernet Sauvignon Veneto I.G.T.
Le Ghiaie

A fragrant wine colored and scented as rose petals. Made with the best grapes from the traditional hilly area around Verona, which is reflected in the Lake Garda. The perfect rosè vinification technology, with a short maceration of the marc, enhances its natural aromas, delicate yet forceful.

VINIFICATION The must remains in contact with the skins for a short time at a temperature of 5-6 °C to enable the aromas to be extracted. Special care is taken during the pressing stage so as to avoid the excessive extraction of colour. The must may also take on a typical copper colouring, which disappears spontaneously during alcoholic fermentation, giving way to a golden shade of yellow with slight greenish hues. After fermentation has been carried out in stainless steel at a temperature no higher than 20 °C, the wine is left to develop in tanks for 4-5 months before being bottled

Thanks to its unique characteristics, Ripasso of

Valpolicella is one of the most known italian wines.

Traditional wine made through the “ripasso” of a young

Valpolicella wine on the skins of Amarone

DESCRIPTION

Pale straw yellow colour with

greenish reflections. It has a delicate,

yet intense bouquet with marked

floral notes when young, which

becomes wider and reminiscent of

ripe fruit (pear, peach and melon)

with ageing. Its taste is elegant but

discreet, with a pleasantly fresh

flavour due to the light acidity which

exalts the sensations.

Vino ottenuto da uve rosse tipiche della Valpolicella Classica raccolte a mano dopo la metà di ottobre