VINI CASAROTTO

White sparkling wine with a straw yellow colour and a fruity and delicate perfume, slightly aromatic. The taste is sweet, soft and vivacious with an acidity rate that results palatable. GASTRONOMIC COMBINATIONS: ideal as aperitif , very good with light dishes. SERVING TEMPERATURE: The ideal temperature is 8- 10°C in flute. Learn More

TYPE: Dry wine with a hay-yellow colour and delicate aromas of hawthorn and cherry blossom. Pleasant and full-bodied in the mouth with the typical slightly bitter almond aftertaste FOOD PAIRINGS: perfect as an aperitif, it also pairs wonderfully with white meat dishes, fish and non-mature cheeses SERVING TEMPERATURE: 10-12°C in a slim white-wine glass Learn More

TYPE: The colour of this sparkling wine is hay-yellow with some hints of green; it presents delicate aromas of white fruits and a slightly acidic taste with a hint of minerality. The bubbles are fairly fine, numerous and persistent Learn More

TYPE: Dry wine with an intense ruby red colour tending towards garnet. Delicate vanilla aromas are complemented by the intense perfumes of wild plums and blueberry typical of this wine. Dry, full-bodied and particularly structured in the mouth FOOD PAIRINGS: a perfect accompaniment to grilled or roast meats, red meat in general and mature cheeses SERVING TEMPERATURE: 16-18°C Learn More

TYPE: Dry wine, ruby red in colour; intense aromas of wild forest fruits, blackcurrant being the strongest of these. It is rounded and well-balanced in the mouth, with a pleasant aftertaste of herbs and grass FOOD PAIRINGS: makes a fitting partner for rice or pasta dishes with meat sauces, roast or grilled meats and game in general SERVING TEMPERATURE: to be served at 14-16°C in a wide glass with slightly narrower top, in order to avoid an immediate sensation of astringency and to enhance the intensity of its nose Learn More

Dry wine, young, hay yellow with hints of green and with a delicate, floral bouquet reminiscent of white flowers. Dry and well-balanced in the mouth with slightly bitterish aftertaste FOOD PAIRINGS: perfect as an aperitif, great with light starters, it also pairs wonderfully with white meat dishes, fish and non-mature cheeses SERVING TEMPERATURE: 10-12°C in a slim white-wine glass that opens slightly towards the top Learn More

The name ‘recioto’ comes from a term used in local dialect to describe the uppermost part of the cluster of Garganega grapes, where the most sugar can be found as it enjoys the most exposure to the sun. In fact, to obtain this special nectar, the best clusters are selected and laid on trays in dry, well-aired rooms. The grapes are left there to dry over the whole winter and are constantly checked and cleaned up to the moment of pressing. In the meantime, a noble rot forms on the grapes, which gives the wine a very distinctive flavour and aroma. Learn More

TYPE: Sweet dessert wine with a golden yellow colour; intense, with a pleasant, fruity bouquet where raisins and candied fruits are the main aromas FOOD PAIRINGS: perfect for drinking alone. It can be paired with dry baked goods, Vicenza chutney or dark chocolate, but it is also excellent alongside strong-tasting, herb-infused cheeses SERVING TEMPERATURE: 12-14°C in a typical dessert wine glass – small, with a wide body and narrow opening Learn More

Hand harvest in the middle/end of September. Soft pressing and vinification in rosè with a brief maceration for 12 hours, fermentation at checked temperature at 20-24°C in stainless stell tanks. The wine undergoes a re-fermentation in autoclave, method Cahrmat for about one month. GASTRONOMIC COMBINATIONS: as aperitif, very good with salty snacks and dishes whit fish and fresh cheese. SERVING TEMPERATURE:AT 8-10°C Learn More