Production area: From our own vineyards located in the hilly area (150-450 m above sea level) Classica, in Castelcerino di Soave.
The harvest, exclusively manual, takes place during the month of October. All the grapes are harvested in crates 20 kg each, in order to maintain perfect integrity of the grapes until the time of pressing. The vinification of The sparkling base is the classic white vinification. The socket of foam takes place in an autoclave, by the work of yeast strains selected Saccharmyces bayanus, where the sparkling wine remains for about six months.
Color: Brilliant, luminescent straw yellow.
Bouquet: The wine has a very fresh subtlety that recalls flowers whites such as acacia and cherry blossoms. Pleasant scent of bread crust and sweet almond.
Taste: Dry wine, with good sapidity, structured, persistent.
Balanced, with a pleasant almond aftertaste.
Effervescence: Abundant persistent white foam, long and fine-grained perlage.
Service temperature: 4 - 6 °C
Food pairings: Very pleasant as an aperitif, perfect for those who like it dine with bubbles.
Alcohol: 12,00 % in vol.
Grapes: 100% Garganega
Total acidity: 5.80 g/l in tartaric acid

Production area: From our own vineyards located in the hilly area (150-450 m above sea level) Classica, in Castelcerino di Soave.
The harvest, exclusively manual, takes place during the month of October. All the grapes are harvested in boxes of 20 kg each, in order to maintain the perfect integrity of the grapes until the moment of pressing.
Fermentation takes place keeping the temperature always below 18°, to maintain
the finest and most pleasant aromas that Garganega can produce squeeze. The wine undergoes a single racking and a single filtration.
Conservation and maturation takes place in small containers stainless steel with temperatures always below 16°C.
Color: Brilliant straw yellow, with greenish reflections when young.
Bouquet: The nose releases fresh notes that recall white flowers such as hawthorn, lily of the valley and cherry blossoms. Apple fruity green, with notes of sage.
Taste: Dry wine, with good sapidity, structured, persistent. Slender and refreshing, with a pleasant almond aftertaste.
Serving temperature: 9 - 10°C
Food pairings: Very pleasant as an aperitif, it goes beautifully first dishes, especially risottos (asparagus or peas)
Alcohol: 12,50 % in vol.
Grapes: 100% Garganega
Total acidity: 5.26 g/l in tartaric acid

Production area: From our own "Alzari Alti" and "Alzari Bassi" vineyards, located in the Classical hilly area (150 m above sea level), in the locality Castelcerino di Soave.
Manufacturing technique: The harvest, exclusively manual, takes place during the month october. All the grapes are harvested in 20 kg boxes each, in order to maintain the perfect integrity of the grapes until the moment of pressing. 40% of the grapes make a drying in the drying room for about 40 days. Conservation and maturation of the wine is in 1,500 liter oak barrels for 10 months. Bottling is followed by a couple of months of aging in bottle before marketing.
Color: Deep yellow with golden notes.
Bouquet: Intriguing nose, which conquers for its gradualness. There are aromas of broom, thyme, nectarine and yellow peach.
Taste: Dry wine, enveloping on the palate, it has volume and softness balanced by a clear sapidity. Elegant and balanced, it expresses a good structure and evolves into a pleasant persistence at the end.
Serving temperature: 11 - 12°C Uncork it a few minutes before serving.
Food pairings: Excellent with rich soups or with medium flavored cheeses seasoning. Try it with dark meat, such as guinea fowl, made with a hot or spicy gravy.
Alcohol: 13,00 % in vol.
Grapes: 100% Garganega
Total acidity: 5.20 g/l in tartaric acid

Production area: From our own vineyards located in the Classica hilly area (150-450 m above sea level), in Castelcerino di Soave.
Manufacturing technique: The harvest, exclusively manual, takes place during the month of September for Trebbiano di Soave and October for Garganega. All the grapes are harvested in 20 kg boxes each, in order to maintain the perfect integrity of the grapes
until the moment of pressing. Fermentation takes place keeping the temperature always below 18°, to maintain the finer and more pleasant aromas than Garganega and Trebbiano di Soave they manage to express. The wine undergoes a single decanting ed
one filtration.
The conservation and maturation of the wine takes place in small stainless steel containers with temperature always below 16° C. After maturation we proceed to the assembly of the two grapes, followed by a month of bottle aging before marketing.
Color: Intense, gaudy yellow.
Bouquet: The wine has a very rich aromatic range: from a mineral essentiality releases citrus notes of cedar and pink grapefruit. But also tropical fruit, white peach, elderberry and linden.
Taste: Dry wine of intriguing freshness on the palate with a fruity finish and savory. Nice acid acceleration that balances a matter mature and deep.
Serving temperature: 9 - 10°C
Food pairings: Excellent with seafood and raw fish, exquisite with meat delicate whites, especially with baked rabbit.
Alcohol: 13,00 % in vol.
Grapes: 75% Garganega 25% Trebbiano di Soave
Total acidity: 5.20 g/l in tartaric acid

Production area: From our own vineyards located in the hilly area (about 400 above sea level) of Campiano (fraction of Cazzano di Tramigna - Verona) falling within the Valpolicella DOC area.
Manufacturing technique: The harvest, exclusively manual, begins in October and all the grapes are harvested separately in non crates more than 20kg. After pressing, the fermentation takes place at temperature between 25° and 28° for 10-12 days, with pumping over three times a day for about 15-20 minutes. Conservation and maturation of the wine takes place in steel for about four months.
Color: Ruby red with violet hues.
Bouquet: With young grace, the wine has a very pleasant note of red fruit, cherries and black cherry, leaving to perceive elegant hints of spices.
Taste: Harmonious, full, velvety and slightly tannic wine.
Serving temperature: 12 - 14°C
Food pairings: Very pleasant with all elaborate first courses and simple dishes meat based.
Alcohol: 12,50 % in vol.
Grapes: Corvina 75% Corvinone 15% Rondinella 5% Molinara 5%
Total acidity: 5.70 g/l in tartaric acid

Production area: From our own vineyard located in the hilly area in locality Nuj in Castelcerino di Soave, at an altitude of 150 m above sea level with southern, southwest exposure.
Manufacturing technique: The vineyard of origin has an extension of 1.25 hectares. The plant it is rittochino with a counter-espalier training system vertical.
The Merlot grape is harvested manually in slight overripe almost simultaneously with the Cabernet Sauvignon. After crushing and destemming, the fermentation lasts approx 12 days at a temperature of 30-32° C. This was followed by one maceration on the skins for 10 days. The aging in barrels of 225 liter oak lasted 24 months.
Color: Deep ruby red with very slight garnet reflections. obvious the glycerin arches.
bouquets Intense, powerfully alive, aristocratic and complex. Note vanilla sandwiched between spicy notes of stewed plum and cherry.
Taste: Very broad, warm, rich and majestic. Sustained tannins but of exceptional softness and harmony. Pleasant notes by dried cherry and the hint of stewed plum. It ends long in one very pleasant harmony of ripe fruity notes.
Curiosity: The name derives from the toponym "Nuj" found on an ancient map original from 1847 owned by the Coffele company. It seems that the word means "we".
Serving temperature: 16 - 18°C Uncork the bottle one hour before consumption.
Food pairings: It is a powerful and rich wine that demands haute cuisine dishes. He prefers fine meats, roasts, game and aged cheeses. From try with "fillet tartare".
Alcohol: 14,50 % in vol.
Grapes: Merlot 75% Cabernet Sauvignon 12,5% Cabernet Franc 12,5%
Total acidity: 5.83 g/l in tartaric acid

Production area: From our own vineyards located in the hilly area (200-450 m above sea level) Classica, in Castelcerino di Soave.
Manufacturing technique: The harvest, exclusively manual, takes place between the end of September and October, making several passages on the vineyards.
Only the ripest bunches, healthy and loose are selected and collected with extreme care. They are then hung on some networks inside a "fruit house" - room used exclusively the drying of the grapes. From the harvest the grapes remain withering until the end of March. Throughout this period i bunches are checked daily to remove any imperfect grapes. The pressing is soft, so extract the most noble part of the must. The wine is elevated in barriques, partly new and partly used, for twelve months.
Color: The wine colors the glass of a beautiful and very bright golden yellow.
Bouquet: Fascinating; warm, intense, long nose. We find an infinite series of hints: persimmons, apricots, dried figs, papaya, citrus fruits candied fruit, caramel and peel of Garganega grape very clean.
Taste: Sweet, soft wine. Sugars and acidity dance in unison
Serving temperature: 11 - 12°C Uncork it a few minutes before serving.
Food pairings: For those who love pairing with desserts, we recommend it with a pan di Spagna with apricots; those who prefer the combination salty, try it with a Monte Veronese (cheese from the Monti Lessini) "aged".