Currently in their third generation of production, this family were one of the first to realize the potential for sparkling wine in the Valdobbiadene region.
With 10 hectares of vineyards, which over the past 20 years the family has independently selected for their quality, and set 300m above sea level, both vineyard and cellar have been farmed Organically with minimum intervention, which they believe helps to maintain the character of the region.
These are quality wines from the tank method Brut to the method champenoise Hyper Brut, with the depth of flavour in these wines highlighting their quality.
Prosecco Brut N.V
With 10g of residual sugar, this is a slightly drier style than other producers. Flavours of white peach, summer fruits and stony minerality make this a Prosecco a cut above its competitors. Produced with the charmat or tank method.
Hyper Brut 2004
Made with the traditional Champagne method, so secondary fermentation in bottle, this wine has a remarkable 1g of residual sugar. It is bone dry and with time is developing the fantastic flavours of brioche with a lemony citrus backbone. Superb quality and a great alternative to Franciacorte.