The first type of Prosecco DOCG "Le Tose" born in our company. The grapes are harvested by hand between August and September. The wine is produced according to the Martinotti method and, after the addition of sugars and selected yeasts, it ferments in steel autoclaves. The subsequent resting on the yeasts for at least 45 days allows us to obtain a wine with a fine perlage and which preserves all the varietal aromas. ORGANOLEPTIC FEATURES: Brilliant straw yellow colour with green reflections. Pleasant delicate notes of white flowers and fruits such as apple and pear. Elegant savoury flavours. Very fine perlage. PAIRINGS: This wine can be best appreciated if paired with starters and first courses with seafood, fish and vegetables or it can be drunk throughout the whole meal as is customary in the production area.

The most traditional type of our Prosecco DOCG "Le Tose". The grapes are harvested by hand between August and September. The wine is produced according to the Martinotti method and, after the addition of sugars and selected yeasts, it ferments in steel autoclaves. The subsequent resting on the yeasts for at least 45 days allows us to obtain a wine with a fine perlage and which preserves all the varietal aromas. ORGANOLEPTIC FEATURES: Brilliant straw yellow colour. On the nose ripe fruit, such as apple and pear, fading into floral. Intense flavour with spicy notes. Savoury, soft and dry on the palate thanks to lively acidity. PAIRINGS: This wine is excellent as an aperitif. It is also ideal if paired to local cold cuts and cheeses, artichoke and asparagus-based first courses as well as white meat main courses.

The type that reflects the peculiarities of the production area of our Prosecco DOCG "Le Tose". The grapes are harvested by hand between August and September. The wine is produced according to the Martinotti method and, after the addition of sugars and selected yeasts, it ferments in steel autoclaves. The subsequent resting on the yeasts for more than 60 days allows us to obtain a wine with a fine perlage which remains balanced over time. ORGANOLEPTIC FEATURES: Soil, exposure and microclimate give this wine a brilliant silver-yellow colour with a delicate green reflection given by the peculiar terroir which can be found in Collalbrigo. Pleasant fruity and floral notes are perceived on the nose. The perlage is crispy, juicy and of good length. PAIRINGS: This wine is excellent throughout the whole meal. Its elegant complexity sees it ideally paired with seafood as well as with delicate meat dishes.

Produced from Glera grapes, "Prima Luna" is our version of the most traditional Prosecco "col fondo" (on the lees). The grapes are harvested by hand between August and September. Soft pressing of the bunches is followed by storage in steel autoclaves for the first fermentation. "Prima Luna" (literally first moon) is then bottled on the occasion of the first new moon of spring. Vinification takes place through natural fermentation in the bottle; the final product is therefore cloudy and presents a sediment generated by the wine's natural yeasts. ORGANOLEPTIC FEATURES: Straw yellow in colour, it may be slightly cloudy due to the presence of yeasts. strong scent of bread crust combined with citrus notes of citron and orange as well as yellow flesh fruits on the nose. Savoury and dry on the palate, with marked acidity. PAIRINGS: Ideal as an aperitif paired with fried fish and vegetables, cold cuts and cheeses.

"A'llori" was created to celebrate the centenary of our company (1919-2019). It is a 100% Glera based Metodo Classico unique in the area of Conegliano Valdobbiadene and it encompasses two years of manual processing. The selected grapes are harvested by hand between August and September. After a soft pressing, the grapes are stored in steel autoclaves for a first 7-months-fermentation. Once transferred into glass bottles, the wine undergoes a second fermentation which takes about 9 months. The disgorgement is performed by hand according to the "volée" technique. Only pure wine of the same quality without any external agents is added before the bottles are finally corked. Last, the wine will rest for another 6 months before being distributed. ORGANOLEPTIC FEATURES: Bright yellow-green colour. Floral hints of lime and cedar and typical yeast notes stand out on the nose. On the palate it is fresh, acidic, citrusy and savoury. PAIRINGS: This wine is ideal as an aperitif and tasted throughout the whole meal. It is excellent if paired to raw fish, oysters and shellfish.

Our extra virgin olive oil "Gli Allori" is born among the vineyards in the heart of the Conegliano hills. It is the result of the exclusively manual harvest of the Moraiolo, Leccino, Frantoio, Grignano and Pendolino cultivars, whose olives are cold pressed within 24 hours. This product maintains its organoleptic features from berry to bottle. ORGANOLEPTIC FEATURES: Green colour with light golden shades. On the nose, Mediterranean scents of olive, fresh grass, green apple and hazelnut. On the palate it is herbaceous, fruity and well balanced, with prolonged and correct spiciness. PAIRINGS: This extra virgin olive oil is perfectly suited to traditional local cuisine. The characteristics of the new oil are enhanced when tasted on its own or on toasted fresh bread croutons. It is ideal also in combination with soups and vegetable creams, soft cheeses as well as freshwater fish.