AREA OF PRODUCTION: San Pietro in Cariano.
MAXIMUM YIELD OF GRAPES PER HECTARE: 6,5 Tons.
SPECIES OF WINE: Corvina 90%, Rondinella 5%, Molinara 5%.
NATURAL CHARACTERISTICS: Intense ruby red colour. Offers sensation of toasted notes and scent of ripe fruit, plum, vanilla, coffee and chocolate. Vigorous and well-balanced structure, persistent with toasted touch in the end.
TO SERVE AT TEMPERATURE: 16° - 20°.
REFINED IN WOOD: Slovenian oak, minimum 2 years.
GASTRONOMIC COMBINATIONS: Roast and grilled meats, pot roast, game with polenta and ripe cheese.
ADVISED GLASS: Balloon
SPECIAL NOTE: obtained from the natural drying of the grapes for about 3 months, its natural characteristics become apparent after 3 to 4 yeas of refinement in barrels. Wine for reflection.

AREA OF PRODUCTION: Hills of Classic Valpolicella.
MAXIMUM YIELD OF GRAPES PER HECTARE: 9 Tons.
SPECIES OF WINE: Corvina 60%, Rondinella 20%, Molinara 20%.
NATURAL CHARACTERISTICS: Rich and bright ruby red colour. Fragrance of prune and sour cherry with a light scent of leather. Clean flavour with a pleasant touch of wood. Well balanced and smooth tannin. Persistant.
TO SERVE AT TEMPERATURE: 16° - 20°.
REFINED IN WOOD: Slovenian oak barrel, minimum 1 years.
GASTRONOMIC COMBINATIONS: Roast meat, tasty cheeses and tasty dishes in general.
ADVISED GLASS: Balloon
SPECIAL NOTE: Wine obtained from the pour over of the skin's of the Amarone Wine.

AREA OF PRODUCTION:  Hills of Valpolicella
MAXIMUM YIELD OF GRAPES PER HECTARE: 9 tons
SPECIES OF WINE: Corvina 80%, Rondinella 15%, Molinara 5%
NATURAL CHARACTERISTICS: Rich and bright ruby red colour. Fragrance of prune and sour cherry with a light scent of leather. Clean flavour with a pleasent touch of wood. Well balanced and smooth tannin. Persistant.
TO SERVE AT TEMPERATURE: 16°- 20°
REFINED IN WOOD: Slovenian oak barrel for about 1 year.
GASTRONOMIC COMBINATIONS: Roast meat, tasty cheeses and tasty dishes in general.
ADVISED GLASS: Balloon
SPECIAL NOTE:Wine obtained from the pour over of the skin's of the Amarone Wine

AREA OF PRODUCTION: Hills of Valdadige.
MAXIMUM YIELD OF GRAPES PER HECTARE: 7 Tons.
SPECIES OF WINE: 100% Merlot.
NATURAL CHARACTERISTICS: Rich garnet red colour. Intense, slightly herbaceous fragrance. Warm, full flavour.
TO SERVE AT TEMPERATURE: 16° - 20°
REFINED IN WOOD: Slovenian oak for minimum 2 year.
GASTRONOMIC COMBINATIONS: Pot roast, roast beef.
ADVISED GLASS: Balloon
SPECIAL NOTE: Excellent wine, expresses its best qualities after 2 years refining.

AREA OF PRODUCTION: Hills of Valdadige.
MAXIMUM YIELD OF GRAPES PER HECTARE: 8 Tons.
SPECIES OF WINE: Cabernet Sauvignon 50% - Merlot 50%
NATURAL CHARACTERISTICS: Intense ruby red colour. Harmonious, vinous fragrance with taste of berries, dog rose and spices. Full - bodied and persistent flavour with fruity and toasted touch.
TO SERVE AT TEMPERATURE: 16° - 20°
REFINED IN WOOD: Slovenian oak and Allier for minimum 1 year.
GASTRONOMIC COMBINATIONS: Roast beef, Steaks
ADVISED GLASS: Balloon
SPECIAL NOTE: Excellent wine, expresses its best qualities after 2 years refining.

AREA OF PRODUCTION: Province of Pavia.
MAXIMUM YIELD OF GRAPES PER HECTARE: 9 Tons.
SPECIES OF WINE: 100% Pinot Grigio.
NATURAL CHARACTERISTICS: Pale green colour. Fruity fragrance. Fresh, smooth flavour.
TO SERVE AT TEMPERATURE: 8° -10°.
GASTRONOMIC COMBINATIONS: Shellfish, grilled fish, vegetable soups.
ADVISED GLASS: Riesling.

AREA OF PRODUCTION: Hills of Valdobbiadene.
MAXIMUM YIELD OF GRAPES PER HECTARE: 25 Tons.
SPECIES OF WINE: 100% Prosecco.
NATURAL CHARACTERISTICS: Straw-coloured with green reflex.Fruity fragrance (apple, banana), floral. Harmonic, well- balanced, intense flavour.
TO SERVE AT TEMPERATURE: 9° -10°
GASTRONOMIC COMBINATIONS: Aperitifs, Fish dishes and Crustacean.
ADVISED GLASS: Flute or "Tulipano"

AREA OF PRODUCTION: Hills of Valdobbiadene.
MAXIMUM YIELD OF GRAPES PER HECTARE: 9 Tons.
SPECIES OF WINE: Prosecco.
NATURAL CHARACTERISTICS: Straw yellow colour. Fruity fragrance with a trace of yeast. Smooth, delicate flavour.
TO SERVE AT TEMPERATURE: 8° -10°.
GASTRONOMIC COMBINATIONS: Shellfish, all types of grilled fish.
ADVISED GLASS: Flute