• Le Campagnole Millesimato Extra Dry

    Grapes: Glera

    Production Area: between the provinces of Treviso and Pordenone.

    Soil Type: Morainic origin.

    Training system: Sylvoz.

    Harvest Time: first half of September.

    Vineyards: are north-south and west-east oriented with about 2,500/3,000 vine-stocks per hectar.

    Alcohol content: 11,5%

    Residual sugar: 14 g/l

    Pressure: 6 bar

    Winemaking process: The grapes are harvested in September and then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18/19° C with select yeasts. Millesimato Borgo Veritas is then kept on the noble lees for some weeks. Then the foam removal lasts ca. 30 days at 18° C.
    After that the sparkling wine is kept on the lees for some weeks. Then the tartaric acid is stabilised and our Millesimato is bottled. Final ageing in bottle.

    Organoleptic Characteristics:
    > Perlage: very fine and persistent.
    > Colour: brilliant straw yellow with greenish reflections.
    > Bouquet: ethereal, delicate and very characteristic because of the synergy between the variety perfume and the yeasts.
    > Taste: Fruity, with a soft and refreshing taste, pleasantly aromatic.

    Food matching: Excellent opening wine, finds ideal combinations with fish appetizers and risotto. Excellent as an aperitif an a conversation wine.

    Serving Temperature: 6° – 8°, serve immediately after opening.

    Bottle size: 750 ml

     

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  • Cabernet Franc

    Grape: Cabernet

    Production Area: Friuli

    Soil type: calcareous origin with good percentage of argillaceous marl.

    Training system: Sylvoz

    Harvest Time: end of September – beginning of October.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Total acidity: 5,30 g/l

    Winemaking process: The grapes are destemmed and the fermentation on the grape skins occurs at a controlled temperature of 28°/30°C. At the end of this fermentation, about 15/20 days later, the wine is separated from the marc and assembled in stainless steel tanks where malolactic fermentation takes place. After this, the wine is lightly filtered and is allowed to age several months after bottling.

    Organoleptic Characteristics:

    • Colour: intense red with violet shades.
    • Bouquet: complex aroma, pleasant initial spiciness with hints of cherry, wild berry, green pepper and dry hay.
    • Taste: Well structured, warm, slightly tannic.

     

    Food Matching: excellent with roast meats and game, goes well with grilled meats, sausages and sliced meats.

    Service: 16° – 18° C.

    Bottle: 0,75 lt.

     

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  • Merlot

    Grape: Merlot

    Production Area: Friuli

    Soil type: calcareous origin with good percentage of argillaceous marl.

    Training system: Sylvoz

    Harvest Time: end of September – beginning of October.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Total acidity: 5,50 g/l

    Winemaking process: The grapes are destemmed and the fermentation on the grape skins occurs at a controlled temperature of 28°/30°C. At the end of this fermentation, about 15/20 days later, the wine is separated from the marc and assembled in stainless steel tanks where malolactic fermentation takes place. After this, the wine is lightly filtered and is allowed to age several months after bottling.

    Organoleptic Characteristics:

    • Colour: intense red with violet shades.
    • Bouquet: flavours of black cherry, mulberry and blueberry. Flower notes of violet and spices.
    • Taste: rich, full-bodied, with great intensity and structure.

     

    Food Matching: Pairs well with game and grilled meats, excellent with cured meats and aged cheeses.

    Service: 16° – 18° C.

    Bottle: 0,75 lt.

     

     

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  • Pietra Rossa

    Grapes: Merlot and Cabernet

    Production Area: Friuli

    Soil type: calcareous origin with good percentage of argillaceous marl.

    Training system: Sylvoz.

    Harvest time: End of September-beginning of October.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 13%

    Total acidity: 5,50 g/l

    Winemaking process: our PIETRA ROSSA is a selection of the best Merlot and Cabernet grapes, which are harvested and then fermented with the skins for 15-18 days at the temperature of 25° – 28° C. During this time continuous selection obtains an excellent extraction of anthocynonins and tannins from the skins. Second fermentation takes place in small oak casks for circa 8 months. This enable it to acquire unmistakable oak tones, which underscore the characteristics of the wine rather than covering them.

    Organoleptic Characteristics:

    • Colour: intense ruby red with garnet reflections.
    • Bouquet: it has a wide, full and soft perfume, very persistent, that recalls soft fruits, blueberry jam and prunes, with vanilla scents, spices and a very light final of black pepper.
    • Taste: soft and finely poised, with a substantial structure and plentiful aromas and tannins.

     

    Food Matching: pairs with haute-cousine meat dishes, charcoal-grilled meats, red and white roast meats, fancy poultry and game, mature cheeses like medium-mature and mature Piave.

    Service: 20° C to heighten the aromas and flavours.

    Bottle: 0,75 lt.

     

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  • Refosco

    Grape: Refosco dal Peduncolo Rosso

    Production Area: Friuli

    Soil type: calcareous origin with good percentage of argillaceous marl.

    Training system: Sylvoz

    Harvest Time: late September.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Total acidity: 6 g/l

    Winemaking process: Fermentation on skins lasts for 15-20 days after harvesting at a controlled temperature of 26° – 28° C. Malolactic fermentation follows alcoholic fermentation with further ageing on fine deposits in large inox barrels until spring.

    Organoleptic Characteristics:

    • Colour: intense red with violet shades.
    • Bouquet: pure aroma of violet, with hints of leather
    • Taste: Dry, well structured, warm with an excellent long finish.

     

    Food Matching: perfect with some traditional Friulian dishes, “musetto” and “brovada”, roasted pork shank, roasts in general, the classic bean soup and medium-aged cheeses.

    Service: 16° – 18° C.

    Bottle: 0,75 lt.

     

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  • Pietra Bianca

    Grapes: Chardonnay and Sauvignon

    Production Area: Friuli

    Soil type: clavey and limestone soil with high content of white marl.

    Training system: Spurred cordon system.

    Harvest time: beginning of September.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 11,5%

    Total acidity: 6,30 g/l

    Pressure: 2.5 bar

    Winemaking process: The grapes are separately picked, selected and collected in small baskets; they are then taken to the cellar for soft pressing and static decantation of the must. The primary fermentation starts at 18/20°C with select yeasts, and then continues at 13/14° C in steel tanks, where the separated wines carry on evolving. This enables the wines to express their fresh and citrus fruit aromas at best. After some times of refining on the ‘noble lees’, during which it acquires more complex organoleptic features, the wines are put together. At this stage, it is ready for the second fermentation stage, which is also referred to as “secondary fermentation “, after this the wine is bottled. Its character becomes fully grown after a necessary rest in the bottle.

    Organoleptic Characteristics:

    • Perlage: fine and persitent.
    • Colour: straw yellow with greenish nuances.
    • Bouquet: elegant fragrance with delicate floral notes accompanied by exotic fruit flavors and citrus notes. Warm and enveloping, rich in complexity.
    • Taste: fresh with a good structure, pleasant to the palate and hormonious.

     

    Food Matching: Perfect as aperitif, excellent with light pasta and rice dishes. Very good for the whole meal.

    Service: Enjoy at 6 – 8° C in a large crystal glass.

    Bottle: 0,75 lt.

     

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  • Pinot Grigio

    Grape: Pinot Grigio

    Production Area: Friuli

    Soil type: fluvial origin with clavey marls.

    Training system: Spurred cordon system.

    Harvest Time: beginning of September.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Total acidity: 6 g/l

    Winemaking process: The grapes are soft-pressed to preserve the integrity of the skins and obtain a very gentle crushing of the same. Prior to fermentation, the must obtained is cold settled. At this point, the wine is not racked but allowed to mature on fine fermentation lees to build well-balanced and structured aromas and extracts.

    Organoleptic Characteristics:

    • Colour: intense pale straw yellow.
    • Bouquet: swirl the glass and enjoy the aromas of the fruit notes of pear, apple and the flower aromas of acacia and broom.
    • Taste: a very clean and well-balanced nose with very perceptible aromas.

     

    Food Matching: an ecellent wine with both freshwater and sea fish; given its structure, is can also be enjoyed with white meats.

    Service: 10° – 12° C.

    Bottle: 0,75 lt.

     

     

     

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  • Ribolla Gialla Brut

    Grape: Ribolla Gialla.

    Production Area: Collio hills.

    Soil type: Stratified with marl and sandstone.

    Training system: Sylvoz

    Harvest Time: Late August.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Residual sugar: 13 g/l

    Total acidity: 5,8 g/l

    Pressure: 6 bar

    Winemaking process: Grapes are harvested in September and gently pressed. Second fermentation by Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

    Organoleptic Characteristics:

    • Perlage: very fine and persitent.
    • Colour: star-bright straw yellow with greenish reflections.
    • Bouquet: good intense smell, fresh, delicate with scents of green apple, citrus and spring flowers notes.
    • Taste: fresh taste, it presents a good balance between acidity and flavours.

    Food Matching: Excellent as aperitif wine and with seafood appetizers; also the ideal companion for soups, vegetable dishes and fresh cheeses.

    Service: Enjoy at 6 – 8° C in a large crystal glass.

    Bottle: 0,75 lt. / 1,5 lt

     

     

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  • Prosecco DOC Brut

    Grapes: Glera (Formally known as Prosecco)

    Production Area: Province of Treviso and Pordenone.

    Soil type: Morainic origin.

    Training system: Sylvoz.

    Harvest time: harvesting at different times based on the aspect of the vineyard; usually starts mid September.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 11%

    Residual sugar: 12 g/l

    Total acidity: 6 g/l

    Pressure: 6 bar

    Winemaking process: The grapes are manually harvested and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 15°C. After that the sparkling wine is kept on the lees for some weeks.  Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.

    Organoleptic Characteristics:
    Perlage: very fine and persitent.
    Colour: straw yellow with greenish reflections.
    Bouquet: scents of citrus fruits, acacia; fruity tones of white peach, pear and golden apple.
    Taste: fresh taste, it presents a good balance between acidity and flavours.

     

    Food Matching: the perfect aperitif, this Prosecco is also the perfect accompaniment to fish- and vegetable- based antipasti and other dishes.

    Service: Enjoy at 6 – 8° C in a large Prosecco crystal glass.

    Bottle: 0,75 lt/1,50 lt

     

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  • Pietra Nera

    Grapes: Pinot Grigio and Chardonnay

    Production Area: Friuli

    Soil type: calcareous origin with high percentage of argillaceous marl.

    Training system: Guyot.

    Harvest time: first period of September.

    Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

    Alcohol content: 12%

    Residual sugar: 9 g/l

    Total acidity: 6 g/l

    Pressure: 6 bar

    Winemaking process: The grapes are soft-pressed to preserve the integrity of the grape skins and therefore to obtain a very gentle crushing of the same. Before the fermentation, the must obtained is cold settled. Fermentation occurs at a controlled temperature of 15° C. After this stage, the wine is racked and allowed to mature on fine lees until March so that extracted aromas are well-emphasized and well-balanced with the wine structure. Secondary fermentation takes place in autoclaves at low temperature for approximately two months.

    Organoleptic Characteristics:
    Perlage: very fine and persistent, lively and elegant.
    Colour: straw yellow with gold nuances.
    Bouquet: elegant with tones of exotic fruit, Mediterranean spices and vanilla.
    Taste: velvety with an elegant and appealing flavour.

    Food Matching: Excellent as an aperitif wine, Pietra Nera is as superb partner to antipasti and risottos. It is ideal with lobsters and shellfish.

    Service: Enjoy at 6 – 8° C in a large crystal glass.

    Bottle: 0,75 lt.

     

     

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