PROSECCO CUVE'E DELL'EREDE

It is a multivarietal extra dry sparkling wine obtained from Prosecco and other selected wines which add to it some organoleptic peculiarities of Prosecco and give it some distinctive highlights.

THE VINIFICATION: the base wine is obtained with the technique of the fermentation without the skins. This wine is then placed in a closed tank called ‘autoclave’.
The product is fermented again with selected yeasts at 16°C. After the end of fermentation it is refrigerated at –4°C and left in contact with the yeasts. After the end of the period of ageing the wine is centrifuged and filtered in an isobaric way in another autoclave and then it is bottled.

THE WINE: straw yellow coloured, it has a fruity, delicate and lightly aromatic fragrance. It has a pleasant acidity and its flavour is lively, piquant, dry and delicate-bodied. It goes very well with shellfishes, light fishes and molluscs. It is excellent also as an aperitif. To be served at 7°C.

PROSECCO DOC MONTELLO E COLLI ASOLANI

The Prosecco is one of the oldest vines and it is typical of the hills and of the foothills of the Alps of Treviso. It has been appreciated since Roman times. The bunch of Prosecco is big, long, loose and winged with berries golden yellow coloured.

THE VINIFICATION: The grapes of Prosecco ripen at the end of September. They are softly pressed. The must is fermented at a controlled temperature with the use of selected yeasts. After the end of fermentation the wine is filtered and stored. Afterwards it is fermented again in an autoclave with the addition of the liquer de tirage at a temperature of 16°C. Once obtained the sparkling wine is refrigerated at –4°C and left in contact with the yeasts for a period of one/two months. After the end of ageing the product is filtered in an isobaric way in another autoclave and then bottled.

THE WINE: is straw yellow coloured. It has a fresh, deeply fruity fragrance that recalls that of the acacia flowers, of the wisteria, of the wild apple and of the mountain honey. Its bead is delicate and persistent. It goes well with shellfishes, light fishes and molluscs. It is excellent also as an aperitif. To be served at 7°C.

EL ZUITER ROSSO IGT DELLE VENEZIE®

A wine of Veneto with typical mark of origin. It is produced in the area of Venegazzù. This is an alluvial red soil suitable for growing wines with a big character. The name of this wine originates from the farm where the Montelvini is located. ‘Zuitere’ (in the Veneto dialect means ‘the land of owls’). The wine El Zuiter is a blend of different grapes: Merlot (50%), Cabernet (30%), Pinot Nero (10%), Refosco (10%).

THE VINIFICATION: the fermentation is made on the skins. The must in contact with the skins is enriched by all the peculiar substances of the different vines used to make the wine: the Cabernet gives body, strength and character, the Merlot mitigates the tannin content of the Cabernet, the Pinot Nero harmonises the blend making it velvety, the Refosco completes the wine giving it a nuance of noble fragrances. The wine still young and rich in tannins must be aged in a barrique (for a period of 8 months). In this phase the malolactic fermentation takes place. The action of oxygen condenses the tannins creating an elegant bouquet with a well-orchestrated flavour. The wine is bottled two years after the grape harvest.

THE WINE: is deep red coloured with purplish highlights. Its fragrance is complex: it alternates red ripen fruit scents and pleasant fragrances of vanilla. This is a full-bodied, well-orchestrated, dry and austere wine. To be served at 16°/18° C. It goes well with roast red meats and game.

BALLO DELLE STREGHE DOC MONTELLO

Ballo delle Streghe (the Witches’ Ball) was born in Montebelluna in a four hectares farm with the same name located at an altitude of 200 meters half-way up the Montello hill facing South close to the Venegazzù boundary. This vineyard together with other two called Presa IX and Fontana Masorin belong to Montelvini and form a completely biological and certified farm (of about 30 hectares). This farm is the subject of a comparative research made together with the Viticulture Experimental Institute of Conegliano aimed at increasing the value of DOC Montello and Colli Asolani. Il Ballo delle Streghe was certified by Consorzio per il Controllo dei Prodotti Biologici (the Control Union for Biological products) of Bologna.
The density of the plant is about 4,500 vines per hectare while the real maximum yield –regulated by means of pruning – is about 70-80 quintals of grapes per hectare. The maximum yield at full capacity is therefore about 25-30 thousand bottles per year.
By the middle of October the grapes are manually gathered in order to reject the unfit bunches.
The so called Ballo delle Streghe wine is made with a grape mix of Merlot 60%, Cabernet Franc 20% and Cabernet Sauvignon 20%.

THE VINIFICATION: the fermentation of the must takes place slowly with selected yeasts and with the skins. During the fermentation punching down and pumping over are carried out in order to get from the skins not only the color but also the tannic substances necessary for the wine’s structure. The first racking, the malolactic fermentation and the wise care during all the vinification process of this sugar ripeness product give as a result a full-bodied and a well structured wine ready for ageing.

AGEING: on March, 12th 2002, the wine was put in 220 lt. barriques (19% of whom are new and made with French wood, 25% are French and one year old and 56% are American and new). It was stored in the new undergroung barricaia (barrique room) of Montelvini at controlled temperature and humidity. This room at full capacity will be able to house 750 barriques. During this period il Ballo delle Streghe was improved by the wood becoming softer and enriching its bouquet.
The wine was bottled at the beginning of November 2003.
THE WINE: very deep red colored with garnet red highlights. Its fragrance is a combination of red ripen fruit aromas and pleasant spicy fragrances. This is a great character, structured, dry and austere wine. To be served at 16/18°C. It goes well with roast red meats and game.

PINOT GRIGIO DELLE VENEZIE IGT

The vine of Pinot Grigio belongs to the Pinot family. It was imported to Italy from Burgundy by general Sambuy. Its name originates from the peculiar colour of its bunches verging on grey.

THE VINIFICATION: the grapes are gathered on the last days of August. The immediate separation of the skin from the must gives the wine a straw yellow colour. The selected yeasts and the low temperature of fermentation exalt the fragrances of wine and define its flavour. After the fermentation the wine is filtered and preserved at low temperatures until the moment it is bottled.

THE WINE: is straw yellow coloured. Its flavour is dry, well-orchestrated and velvety. It goes well with fish dishes (especially shellfish and seafood), light appetizers or vegetable creams. To be served at a temperature of 10°/12°C.

Fresco di Rosso IGT
Merlot, Cabernet Sauvignon, Refosco

Refosco vine is native to the Friuli region and gives earthyness and color, Merlot contributes roundness and Cabernet Sauvignon provides structure and durability.

Carbonic maceration gives the wine its ruby colour with purplish-blue tinges. Its raspberry and blackberry aroma is full and characteristic; the taste is fresh, fairly tannic and immediately drinkable.

This wine is recommended with meat dishes and young cheese, first courses and delicate risotto dishes. It pairs well with almost all traditional cooking of Veneto region.

Rosso Piceno

Rosso Piceno comes from the expert dosage of Sangiovese and Montepulciano grapes. This is a fresh and perfumed wine that has to be drunk young.
Rosso Piceno goes well with all the dishes of the Marches, perhaps the only Italian region where traditionally you drink young red wine with fish.

The vinification: the harvest takes place by the middle of September and the grapes are fermented on the skins with an expert maceration. The fermentation takes place in special tanks (called wine-makers) at controlled temperature with addition of selected yeasts.
After the drawing off the fermentation is completed and the wine is filtered and stored in tins at low temperatures in order to keep unchanged the fresh perfume.

The wine: is clear, bright, ruby coloured with purplish highlights. Its flavour is dry, piquant, well-orchestrated and full.
It goes very well with dry first courses with tasty sauces, with grilled red and white meats, with mixed boiled meats and with fried meats

LUNA STORTA

A Passito wine obtained from a unique clone vine grown on the hills of Veneto in Northern Italy, obtained by marrying selected Rhine-Riesling and Pinot Bianco.

The grapes are late-harvested and hand picked at the moment of their maximum maturation, then partially raisined by letting them dry on racks until mid winter. Crushing is followed by a long fermentation that produces the right balancing of sweetness and acidity, characteristic of this wine. Bottling is done, according to an old tradition, during a winter waning phase of the moon, thus the name Luna Storta (Twisted Moon). The result is a wine of unique elegance. Its honey color transmits warm feelings, while its well balanced sweetness delivers aromas of pineapple, honey, white peaches and almonds on the nose, then adding hints of exotic fruits on the palate.

This is an elegant all-around dessert wine and an inviting inspiration to peaceful moments and interludes, when sipped with friends during pleasant and relaxing conversations. It is recommended to chill slightly before serving.