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2024 Corte Sant'Alda Soave
Winery Notes- Marinella Camerani is a woman ahead of her time. In the mid-1980s when she took over the family vineyard holdings and decided to begin farming and producing organically her Venetian industry counterparts were flabbergasted. Still today the Venetian old guard shuns this idea of organic production leaving Marinella and a handful of others as the only Biodynamic certified farms producing DOCG wines in the Veneto. She planted her first vineyard with Guyot training system, the Macie vineyard at 4,500 plants per hectare. Today the winery tends 13 distinctive vineyard plots, all Biodynamic certified with vine densities ranging from 4,500 – 9,200 plants per hectare.$24.9023 -
2023 Ottella Le Creete Lugana
Winery Notes- Intense golden yellow. Pervasive on the nose with immediate exotic hints of pineapple and notes of grapefruit. It unfolds pleasantly with a remarkable mineral sensation. It is a wine with character and great aromatic elegance. Taste expectations are satisfied by its richness, consistency and balance.$24.905 -
Tasi Prosecco
Winery Notes- Brut sparkling wine from grapes of "volcanic" origin grown by us on the slopes of the Euganean Hills. Fine and persistent bubbles accompany the slight initial sweetness in a drier and more elegant finish. Fermentation according to the Charmat method in steel tanks at a controlled temperature for 10-12 days, followed by the second fermentation phase which takes place in autoclave for a duration of about 60 days.$15.909 -
Zardetto Prosecco Brut DOC
Winery Notes- Lemon-yellow in color with elegant, refined bubbles that form a hearty white froth. Aromas of white flowers, apricot and herbs create a delicately soft bouquet. The palate is comprised of citrus, orange blossoms and stone fruits. Fresh citrus and floral notes linger on the finish.$14.9012 -
Sorelle Bronca Prosecco di Valdobbiadene Extra Dry
This organically grown, estate-bottled sparkling wine is made primarily of the Prosecco grape (also called Glera) with small amounts of the traditional varieties Perera, Verdiso and Bianchetta. The 'bulk process,' a secondary fermentation in a tank rather than in the individual bottle, is used, as it is for almost all Prosecco. Half of the grape juice is made into still wine right at harvest, the other half is kept at very low temperature until needed. The second fermentation (for bubbles) takes place in special tanks that can stand the pressure, and consists of about half still wine and half grape juice (not sugar, as is normal.) After a long, slow fermentation the must is kept in contact with the fine lees for about 4 months, then filtered and bottled at about 13 grams of residual sweetness per liter. A number of batches are produced during the year to ensure freshness, and we import the wine frequently for the same reason. Prosecco is best drunk as fresh as possible. Better grapes and more attention to detail make this Prosecco much tastier than the more commercial examples. As soon as you open it you can smell beautiful clean aromas of pear and green apple, with hints of herbs; the extended contact with the lees give the wine great persistence. The perfect aperitif, delicious with some lighter dishes, and a great upgrade to your spritz.$24.9024+
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