A hint of leather & spices, vanilla & cherry on the nose, with a soft & fruity palate. ...

Wonderful aromas of banana & yellow apple, the fruity flavours & lower alcohol content ensure an enjoyable finish. A superb ...

Delicate pink in colour, this wine is packed fresh strawberry & raspberry fruits with pleasant bubbles on the palate. Excellent as an aperitif, pairs well with appetisers, fish & shellfish. Characteristic of the Veneto region, the vines are planted on soils of alluvial origin, rather loose, slightly calcareous with gravel surfacing. A blend of Raboso & Glera, created by Martino Biscardo himself. Cold maceration for 48 to 72 hours, then fermented at controlled temperature of 18-22 C. The sparkle is obtained with subsequent Charmat method. Grape varieties: Raboso 85%, Glera 15%. ...

An intense straw yellow colour with light greenish tones. A delicate bouquet which is crispy fresh, persistent with hints of white fruits. Gentle mineral notes, lightly aromatic. ...

Intense ruby red turning to garnet with ageing. The bouquet is spicy with hints of cherry, black cherry & plum compote. A fine palate, velvety, persistent, with soft tannins at the end. The soil for this wine vary considerably, adding to the complexity of the wine. Brown & red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt & compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground. Ripe & healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room & the grapes are periodically monitored so that the Appassimento (drying harvested grapes) process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks & partly in Tonneaux. Recommended with pasta, white & red meats, fresh & aged cheeses. ...

Intense ruby red turning to garnet with ageing. The bouquet is spicy with hints of cherry, black cherry & plum compote. Fine & velvety palate, persistent, with soft tannins at the end. ...

Intense straw yellow with greenish reflections. Delicate with floral notes & hints of citrus fruits & yellow flesh fruits. Fresh, mineral & very well structured & well balanced. ...

Made to be a semi-sparkling Frizzante. A gently sparkling style of wine with delicate flavours of pears & apples with a refreshing finish. A style of wine perfect for sipping on the patio in the sunshine. Vines planted at 3, 500 to 4, 000 rootstocks per hectare & the crop growing technique is the typical one for this area (with simple or double espalier). Only traditional pruning is carried out with an annual yield of about 100 tons of grapes. ...

Elegant, delicate, & aromatic Prosecco with hints of apples & honeysuckle. Very easy to enjoy! Excellent as an aperitif, perfect with appetisers, but also an ideal accompaniment for the entire meal, particularly with fish courses. Vines are planted at 3, 500 to 4, 000 root-stocks per hectare & the crop growing technique is typical for this area (with simple or double espalier). Only traditional pruning is used & the annual yield is about 100 tons of grapes. Harvest is handmade &, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. De-stalking & soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, & the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation might be made to occur following the typical procedure used for spumante (in autoclaves that keep up to 12 atmospheres of pressure). ...

Typical light copper colour. A fine & elegant nose, well supported by fruity & flowery notes, fresh, mineral & well balanced, with a persistent fruity aftertaste. ...