top of page

Bastía

Valdobbiadene DOCG Introverso Extra Brut

TECHNICAL SHEET

Origin: Hills of Saccol and San Pietro in Valdobbiadene
Grapes: Glera 100% (called Prosecco)
Elevation: 200 / 300 m a.s.l.
Orientation: South, South-West
Vineyard medium age: 40 years
Yield q/ha 135
Harvest: End of September, only by hands
Wine-making: White on full grape with soft pressure
Primary fermentation and improvement: Static settling and temperature-controlled fermentation.

Improvement: 4/5 months
Second fermentation: Second fermentation in Autoclave “Metodo Martinotti”.


ORGANOLEPTIC FEATURES

Color: straw yellow
Perlage: fine and balanced
Aroma: Slightly floreal with fragrance of rose, acacia and wisteria; fruity with white peach and pear.
Taste: Completely dry, yet pleasantly fruity and soft.


ADVICES

Preservation: Cool space (12-15 degrees) away from light. Avoid long time in fridge.

Residual sugar: 0 g/l

Alcohol: 11,5%

Service temperature: 6-8 degrees

ExtraBrut.jfif

Valdobbiadene Extra Dry DOCG

TECHNICAL SHEET

Origin: Hills of Saccol and San Pietro in Valdobbiadene
Grapes: Glera 100% (called Prosecco)
Elevation: 250 / 300 m a.s.l.
Orientation: South, South-East
Vineyard medium age: 35 years
Yield q/ha 135
Harvest: End of September, only by hands
Wine-making: White on full grape with soft pressure
Primary fermentation and improvement: Controlled temperature in stainless tanks
Second fermentation: in autoclave according to the Italian technique “Martinotti” for 30/40 days


ORGANOLEPTIC FEATURES

Color: straw yellow
Perlage: fine and balanced
Aroma: pleasantly fruity and elegant, with wisteria and rose fragrance
Taste: harmonious, savory, slightly aromatic


ADVICES

Preservation: Cool space (12-18 degrees) away from light if possible, vertical position. Avoid long time in fridge

Residual sugar: 16 g/l

Alcohol: 11%

Service temperature: 8 degrees

AWARDS 2019

  • Gran Fascetta d'oro 2019 - 6° Edizione del Concorso Enologico “Fascetta d’Oro”

  • Gold medal - 49° Mostra del Valdobbiadene DOCG e del Cartizze di San Pietro di Barozza (Primavera del Prosecco) 

  • Silver medal - 18° Concorso Enologico Internazionale Città del Vino

  • Silver medal - 43° Mostra dei vini triveneti di Camalò 

  • Bronze medal - 4° Mostra sulle note del prosecco superiore di Follina (Primavera del Prosecco)

ExtraDry.jfif

Valdobbiadene Cartizze Superiore DOCG

TECHNICAL SHEET

Origin: Hills of Cartizze Saccol in Valdobbiadene
Vineyard: Glera 100% (called Prosecco)
Elevation: 280 m. a.s.l.
Orientation: South, South-West
Vineyard medium age: 45 years
Yield q/ha: 120
Harvest: end of September, only by hand and selected
Wine-making: white full grapes with soft pressure
Primary fermentation and improvement: Controlled temperature in stainless steel tanks
Second fermentation: in autoclave according to the Italian technique “Martinotti” for 30/40 days


ORGANOLEPTIC FEATURES
Color: straw yellow empty
Perlage: very fine and balanced
Aroma: Intense and delicate with flowers peculiarity like rose and wildviolet with fruity scent of apple and September peach
Taste: soft, enchanting and velvety, slightly aromatic.

Residual sugar: 25 g/l

Alcohol: 11,5%

Service temperature : 8 degrees

 

AWARDS 2019

  • 90 punti al Valdobbiadene DOCG Superiore di Cartizze - 5starwines the Book 2019 the international competition of Vinitaly

 

 

Cartizze.jfif

Vigneto Vecio

Semi-sparkling wine MESI "col Fondo",
with a re-fermentation in the bottle

We obtain it following the natural method of re-fermentation in the bottle, handed down from four generations of the Miotto family, whose names create the acronym “Mesi”.

It is bottled in the Easter week, which represents the beginning of springtime. Given to the rise of the outside temperature yeasts are awaken and therefore produce a second slow fermentation, which can go on even for three months.

After this natural process, as guarantee of the genuine product, the yeast sediment settles at the bottom of the bottle.

In the palate it is dry with hints of bread crust.

Excellent as an aperitif and throughout the meal.

Residual sugar: 0 g/l

Alcohol: 11% 

Service temperature: 6 – 8 °C

AWARDS

 

  • Top Hundred – Il Golosario  – Paolo Massobrio – Marco Gatti

  • 3° Place – Mostra Vino "col Fondo" and Sopressa – Pro Loco Guia (Valdobbiadene –Treviso) 2017

  • 1° Place - Competition Mostra Vino "col Fondo" and Sopressa – Pro Loco Guia (Valdobbiadene –Treviso)  2014

  • 1° Place - local competition Wine of theTradition "col Fondo" 2014

Vigneto Vecio Perlwein mit Depot

Valdobbiadene Prosecco Superiore DOCG brut M441

Modern and elegant, this sparkling wine is thought to meet the international taste.

Produced by the charmat method, it has a dry taste, rich of primary elements with a citruos bouquet.

The map number 441 corresponds to a family-owned hilly vineyard, placed on a very steep slope, difficult to cultivate.

The hard morphology of the vineyard is found in the acidulous notes of this wine, which enhance its freshness and elegance.

It’s ideal both as aperitif and for all meals.

Residual sugar: 8 gr/l

Alcohol: 11% 

Service temperature: 6 – 8 °C

AWARDS

  • Silver Band – Wine competition Gold Band – Spring of Prosecco 2017 (Treviso)

Vigneto Vecio M441 DOCG

Valdobbiadene Prosecco Superiore DOCG dry Nonno Silvio

It represents the perfect union between tradition and oenological knowhow; this sparkling wine is the result of a selection of grapes, which naturally produce a pleasantly sweeter wine.

In 1947 Grandfather Silvio won the first prize at the wine tasting exhibition “Wines of Valdobbiadene hills” offering a characteristic sweeter Prosecco wine.

In honour of his effort, the wine takes after his name. With its floral and honey notes, this sparkling wine is fully appreciated by the most demanding palates.

 

It is ideal for desserts and for every special Occasion.

 

Residual sugar: 22 gr/l

Alcohol: 11 %

Service temperature: 6 – 8 °C

 

AWARDS

  • Gold Band – Concorso enologico fascetta d’oro – Primavera del Prosecco (TV) 2017

  • Award certificate – Enolions 2015

  • Award certificate – Enoconegliano 2015

Vigneto Vecio Nonno Silvio DOCG

Val de Cune

Valdobbiadene Brut Prosecco Superiore DOCG

TECHNICAL SHEET

Origin: Hills of Valdobbiadene, DOCG Areal
Grapes: Glera 100% (called Prosecco)
Winemaking: Off skins using soft pressure with a maximum yield of 70%
Second fermentation: Charmat Method (autoclave)

 

ORGANOLEPTIC FEATURES

Color: Bright pale straw yellow, lively with a fine and persistent perlage
Perlage: fein und anhaltend
Bouquet: complex and elegant with hints of golden apples and wild white fowers
Taste: intens, dry and fresh


SUGGESTONS:

Food affinities: ideal as aperitiv, it elegantly accompanies all the food dishes

Residual sugar: 11 g/l

Alcohol: 11,5%

Service temperature: 7-9 °C

AWARDS

  • Gold medal - 4° Mostra sulle note del Prosecco Superiore DOCG - Categoria Spumante Brut

  • Silver medal - 18° Concorso Enologico Internazionale Città del Vino - Categoria vini Spumanti DOP

Valdobbiadene Rosato Cuvée Brut

TECHNICAL SHEET

Grapes: Pinot Noir 100%
Winemaking: Off skins using soft pressure with a maximum yield of 70%
Second fermentation: Charmat-Method (autoclave)


ORGANOLEPTIC FEATURES

Color: soft pink
Bouquet: decided, with hints of flowers and fruits of undergrowth  
Taste: full-bodied and pleasant to the palate


SUGGESTIONS:

Food affinities: Ideal as aperitiv and combined with fish dishes

Residual sugar: 8-9g/l

Alcohol: 12% 

Service temperature: 8-9 °C

AWARDS

  • Goldrosa - Rosa, Rosati, Rosé, la Guida al Bere Rosa

Val_di_Cune_Rosé.png
bottom of page