Notes:

A wine that will certainly be appreciated for its fine character, elegance and richness of aromas, as well as for its storage potential. Manual harvesting between late September and early October. Soft pressing of whole grapes and Crio-maceration on the “pomace” for 18 hours at 10°C (50°F). Fermentation in temperature controlled stainless steel tanks at 15°c for 8-10 days. Aged 5 months in stainless steel tanks. Bright, straw yellow in color. Bouquet Notes of wild flowers, grapefruit and cedar. These persistent aromas suggest the possibility of longevity. Supple and elegant taste, with light mineral flavors Food Pairings An ideal aperitif with caviar canapés, frog’s legs, smoked fish dishes and many other hors d’oeuvres. It enhances risotto with saffron. It pairs well with raw fish dishes, tempura, sushi and sashimi, as well as spicy and sweet and sour dishes typical of Asian cuisine. It is also a good companion with fresh water fish dishes and grilled seafood and shellfish. Try it with pizza as well. Serve chilled at 8-10°C (46-50°F).

Notes:

This is the most recent interpretation of Soave Bertani, a wine which historically has always been present on prestigious tables around the world Sereole is a Soave with an unmistakably exuberant personality. It is made exclusively from Gargànega grapes, the most elegant of indigenous white grape varieties, that grows on a lavic soil which enriches and enhances the typical qualities of the variety. The slightly late harvest and the fermentation of the must in large oak vats give it extra freshness and flavour, which combine well with the slight maturation in wooden casks to make it supple and complex. This is a Soave of great balance and personality, which provides a pleasant accompaniment to appetizers, soups and white meat. The Land is hilly and the soil is basaltic of volcanic origin. The vines are cultivated using “Veronese pergola” method with a density of 3.000 bases/ha and with “spalliera” method with a density of 5.000 bases/ha. The manual harvest takes place in the half of October, when the grapes are ripe and rich of aromas. A soft pressing of the grapes, with a light skin contact, is followed by a fermentation in a French oak vats (75 Hl) at a temperature of 16°C. It ages in big oak vats, on the end fermentation’s yeast, for about 6 months, and an aging for 3 months in bottle. Straw yellow colour with gold reflections. At the nose, it opens up with sweet scent of flowers like elder trees and pear trees. Following by ripe fruit of yellow paste like apricots, pineapple and melon. In the mouth is deep, mellow and very harmonious with equivalent taste as the scents.

Notes:

A classic white wine obtained from the Garganega grapes of the "La Ponsara" hill, made with traditional oenological processes and left to rifene into stainless steel for 12 months at uncontrolled temperature to allow the wine to mellow freely. Colour: Straw - yellow. Bouquet: Intense perfumes of almomds, hazel-nuts, elder and white fruit. Gastronomic combinations: Hors d'oeuvres, first courses, fish, shellfish, white meat and sort cheeses.

Notes:

A wine that is ready for drinking, with an excellent balance between fruit, acidity and structure. The taste is full and pronounced, and a long finish. Colour: Typical straw-yellow with greenish highlights. Brilliantly clear. Bouquet: Rich bouquet of fruit and flowers. Fine, intense and elegant. Gastronomic combinations: A classic aperitif wine, hors d'ouvres, first Courses and fish dishes, white meat.

Notes:

Originating from a selection of the very best grapes from various vineyards across the commune of Monteforte d’Alpone. Fermented in 225 litre barriques, and left to mature on lees for 6 to 8 months. Rich golden yellow in colour. Intense, lingering bouquet; scented with wild flowers, ripe fruit and almonds. A beautifully structured wine which will reach its peak after several years in bottle. Ideal with grilled vegetables, cheese soufflé and tasty fish dishes. Serve gently chilled at around 10-12°C.