soave DOC 2020 (0,75l-0,375l)

Area of production: Soave Vineyard extension: 30 hectares Blend: 100% Garganega Type of soil: medium textured and calcareus Exposure: south Short description of the vinification and ageing process: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 3-4 months before being bottled.

Colour, Nose, Flavour: straw yellow colour, intense, fragrant and floral nose, intense and velvety flavour with a note of almonds.

Food matches: As an aperitif, pizza margherita with mozzarella di bufala and basil. Fresh water fish. Delicate pasta and rice dishes. Suggested serving temperature: 10-12 degrees Celsius Number of bottles: 250,000

Recent awards

Jancis Robinson

Vintage 2021 17

Vintage 2020 Wine of the week

Vintage 2018 17

James Suckling

Vintage 2021 90/100

Vintage 2020 91/100

Vintage 2018 92/100

Bibenda

Vintage 2020 4 grappoli

Vintage 2018 4 grappoli

le bine de costiola 2018

Area of production: Soave Cru: Le Bine de Costiola
Vineyard extension:3.0 hectares
Blend: 100% Garganega
Type of soil: volcanic
Exposure: south
Short description of the vinification and ageing process: The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The must is cooled at 5 degrees Celsius; than the must is fermented with temperature control at 15 degrees Celsius; after fermentation the wine rests for 5-6 months before being bottled. After 1 year from bottling the wine is released on the market.
Colour, Nose, Flavour: straw yellow colour, intense, fragrant and floral nose, intense and velvety flavour with a note of almonds. Attractive.
Food matches: pasta and rice dishes with black truffle, mushroom and onion soup, grilled fish, escargot with herbs, vegetable flan
Suggested serving temperature: 10-12 degrees Celsius
Number of bottles: 20,000

recent awards

James Suckling

Vintage 2021 92/100

Vintage 2020 93/100

Vintage 2019 92/100

Vintage 2018 90/100

Vintage 2017 92/100

Bibenda

Vintage 2020 5 grappoli

Vintage 2018 4 grappoli

Vintage 2017 5 grappoli

Eric Guido

Vintage 2018 92/100

Jancis Robinson

Vintage 2021 17,5

Vintage 2019 17,5

Vintage 2017 17,5

spumante millesimato 2011(0,75l-1,5l-3l)

Area of production: Soave
Blend: 100% Garganega
Type of soil: calcarous
Exposure: south
Short description of the vinification and ageing process: Traditional method. The clusters are selected in the vineyard and collected in bins by hand. The press is done without destemming and with soft crushing to mainain the original rich aromas and taste. The tirage is made in June and the wine is than left fermenting again for at least 5 years in the bottle.
Colour, Nose, Flavour: Shows a pale yellow hue composed lit by golden hues. Bubbles of fine-grained form small but persistent chains. Thrust average nose, nice and typical, where we find apple and peach combined with tones and notes of bakery slight chalky. acacia and jasmine flowers. To drink even slightly ahead on the most delicate sensations acids and minerals and a silky bubble, in which explosions emerge citrus and exotic memories.
Suggested serving temperature: 5 degrees Celsius
Number of bottles: 25,000 bottles (capacity 0.75 litres)

recent awards

James Suckling

Vintage 2018 90/100

Vintage 2010 90/100

Jancis Robinson

Vintage 2010 17+

Bibenda

Vintage 2010 4 grappoli