This sparkling Prosecco in the Brut version is produced with a selection of the best Glera grapes and a little percentage of Chardonnay This Prosecco is clear, pale and greenish gold. The perlage is persistent and it is accompanied by a persistent and evanescent froth. The nose is characterized by a marked perfume of apple, pineapple, honey with a delicate hint of wildflowers. The taste is full and warm. The good balance and crisp acidity make it a fine food wine, ideal to taste along with light dishes and easy appetizers.

DESCRIPTION:

GRAPES: Glera 85% Chardonnay 15%

VINEYARDS’ NAME: Different vineyards situated in different parts of the estate

VINEYARDS’ CHARACTERISTICS: North-South position; 150 meters above sea-level; hilly red soil, typical of Montello’s area.

HARVEST TIME: From the beginning of September

RETURN PER HECTARE: 150 quintals

DENSITY: 2.000 plants per hectare

MEDIUM AGE OF THE VINEYARDS: 18 years

TEMPERATURE OF FERMENTATION: 14°C in steel tanks with an automatic temperature control system

DURATION OF FERMENTATION: 2 weeks

CHARACTERISTICS OF THE GRAPES: Sugar: 16,5 % Total acidity: 6,50 gr./l pH: 3,25

BOTTLING -CHARACTERISTICS OF THE WINE: Alcohol: 11 % Total acidity: 6,40 gr./l pH: 3,20 Residual sugar: 12 gr/l

IN THE WINE LIST: “Bella Italia” Cuvée Prosecco Spumante Brut Doc Treviso
 

From a selection of the best Chardonnay grapes and Pilandro’s passion for bubbles comes this sparkling wine with an enticing, persistent freshness.

Serve at a temperature of 4-6°C (39-43°F) and enjoy with friends as an alternative to your usual aperitif.

DESCRIPTION

VARIETY: Chardonnay
VINEYARD: Located at an altitude of 60-80m (195-265’) with the south by southeast exposure and a chalky terrain rich in clay in the southern part of Lake Garda near Desenzano.
HARVEST: Select grapes harvested by hand.
VINIFICATION: Soft pressing and steel-tank fermentation at a controlled temperature of 18/20°C (64-68°F), followed by a second fermentation in autoclave.
ABV: 12%

A true testament to the Lavelli family’s Verona roots, this Bardolino DOC features a brilliant, ruby red color with tinges of purple and an intense, fruity flavor.

Serve at a temperature of 16°C (61°F) and pair with all meat-based dishes.

DESCRIPTION

VARIETY: Corvina, rondinella, molinara
HARVEST: Select grapes harvested by hand.
TERROIR: The Bardolino terroir occupies a large part of the morainal amphitheater on the Veneto side of Lake Garda.
VINTAGE: 2018
ABV: 12,5%

The first of the Lugana wines produced by Pilandro, this wine is also the first to be bottled each year. It is a highly consistent wine that maintains its young character throughout the year.

Serve at 8-10°C (46-50°F). Excellent as an aperitif paired with fish and seafood appetizers.

DESCRIPTION

VARIETY: Turbiana 100%
VINEYARD: Situated at an altitude of 60-80m (195-265’) with the south by southeast exposure and a chalky terrain rich in clay in the southern part of Lake Garda near Desenzano.
HARVEST: Harvested by hand with grapes placed in crates.
VINIFICATION: Obtained from pressing and fermentation in steel tanks at a controlled temperature of 18°C (60.8°F). Malolactic fermentation depending on the vintage.
BOTTLING: In mid-January with subsequent bottle aging in the spring.
VINTAGE: 2018
ABV: 12,5%

With an intense, ruby-red color, which tends towards a deeper garnet with age, our Settantanni Merlot conveys a strong personality and elegance granted by maturation first in large oak barrels and then in casks, a process carefully designed to lend this wine its soft, velvety flavor.

Serve at a temperature of 18°C (64°F) and pair with wild game, other grilled or roast meats, and cheese.

DESCRIPTION

VARIETY: Merlot 100%
VINEYARD: Located at an altitude of 60-80m (195-265’) with a south by southeast exposure and a chalky terrain rich in clay in the southern part of Lake Garda near Desenzano.
HARVEST: Late October with grapes partially dried on the vine and carefully selected for quality.
VINIFICATION: Stripping and maceration on the skins for 8-10 days in steel tanks. Once fermentation is complete, the wine is devatted and the marc is pressed. It then undergoes malolactic fermentation and is aged in oak barrels.
BOTTLING: Late April with subsequent bottle aging.
ABV: 14.5%