Le Rive de Nadal Winery – June

The Le Rive de Nadal farm was founded in 2008 as a viticultural reality and then became a winery in 2011. “We decided to give continuity to the work of grandfather Natale, who until 2008 had led the company with the will and stubbornness typical real breed farmers”, say the owners Stefano and Paolo Guizzo. A philosophy that places respect for the environment as a priority, with the practice of integrated pest management and sustainable viticulture. Conegliano Valdobbiadene Prosecco Superiore DOCG, this is the renowned fruit of these lands. In Farra di Soligo, along the Prosecco road that leads from Conegliano to Valdobbiadene, is the Le Rive de Nadal winery. Among the splendid hills planted with vines and the luxuriant woods that lead to the Treviso plain.

The Riva del Fal is a 5000 square meter vineyard, surrounded by woods sprinkled with cyclamen, arranged by Stefano and Paolo’s great-grandfather in the early 1900s. Characterized by an extreme slope, about 70%, over the years the family has tried different ways to facilitate grape harvesting: shoulder transport, hand crates, pipes, etc. Until the moment when Uncle Diego, a carpenter by trade, came up with a brilliant idea: the monorail. Said and done, it works and makes this land even more special!

 

Valdobbiadene Prosecco DOCG 1.11

A sparkling refermented wine in memory of grandfather Natalino, founder of the company, with his date of birth and coming from the most representative vineyard: the Riva del Fal. From these grapes harvested by hand with difficulty and brought downstream with the monorail, the 1.11 Fal is produced in just 1000 bottles. At the sight it is straw yellow, slightly veiled and with a fine and continuous perlage. The nose is characterized by hints of ripe fruit, bread crust and fresh almond. In the mouth you can perceive everything that the olfactory examination has anticipated. We find a good roundness and freshness, and a pleasantly almondy finish. A fresh and pleasant summer aperitif, the ideal match for all sausages, including the Venetian soppressa. It is 70% Glera, 15% Bianchetta, 10% Perera and 5% Verdiso.

 

 

 

Valdobbiadene Prosecco Superiore DOCG Greme Brut

100% Glera. A fresh and elegant Prosecco Superiore DOCG, with a fruity aroma, heroically produced in the “greme”, the inaccessible and difficult hills of the area. The glera comes from a hilly vineyard that guarantees excellent exposure. The climate is particularly cool and breezy, ideal for preserving the fragrance and acidity of the product. At sight it is straw yellow with greenish reflections with a fine and lively perlage. The nose immediately perceives delicate hints of pear and white melon, as well as white flowers. In the mouth there is a perfect and harmonious reference between the light aroma and flavor. Greme is an excellent choice for an aperitif, and perfectly accompanies seafood finger food. Thanks to its light residual sugar and its aroma, it also goes very well with eggs and asparagus.

 

Would you like to discover other special wines like these? Take a look at our wine box section.

The Ancilla Winery

Many company stories have the pace of a fairy tale, and Ancilla, despite its simplicity, is no exception. So, once upon a time, there was an energetic and extraordinary woman working in agriculture, who every day got up at 3 am to coordinate, check, receive, send … Her name was Ancilla.

In the mid-1970s, with the help of her daughter, Ancilla bought two vineyards: La Ghidina and Cadellora. The first in Lugana di Sirmione, in the heart of the production area of ​​one of the most elegant whites in Italy, and the second in Villafranca di Verona.

Ancilla had a daughter, Maria Teresa. From the beginning, Maria Teresa followed the vineyards of La Ghidina, personally taking care of the production of grapes, which at the time weres old to some famous Lugana wineries. At the beginning of the 2000s, however, Maria Teresa wanted to pass her legacy to her daughter Luisella who was faced with a choice: selling everything or becoming a producer of Lugana. She had a job in finance, but a passion for the land: she always took time off when it was time to harvest.

Luisella Benedetti chose the land and changed her life. She had the advantage of working in a suitable area, and had some experience in the production of grapes for winemaking. She could also count on the help of trusted collaborators who knew these lands and its grapes well. In the cellar she didn’t know how to do anything, so she learned to do everything from scratch. For a year she worked like any apprentice, pulling pipes, decanting, cleaning tanks, preparing yeast cuvées, supervising fermentation, following the bottling process. An experience that helped her to feel the ownership of the winery that she later built in Villafranca, in the midst of the Cadellora vineyards.

Even today she continues to get her hands dirty, and when help is needed, her team knows she never backs down. The lifelong commitment of his mother and grandmother today is still a young project that is growing. Day after day, the most difficult challenge she could face is proving to be her greatest satisfaction, and the best choice she could make in life. This is why Luisella gave the company the name of her grandmother: today it has become a shared dream, and also a beautiful reality.

Tenuta La Ghidina

The 6 hectares of turbiana vineyards are in Lugana di Sirmione, almost in front of Lake Garda. They are planted on the typical soil of the Lugana appellation, consisting of a clayey silt as hard as stone when the weather is dry, but capable of transforming into a slimy and sticky swamp when it rains. The vines have an age ranging from 8-10 years to the youngest, to 40-50 years for the oldest. The average yield per hectare ranges from 80 to 100 quintals, the care of the vineyards is traditional, with the use of integrated pest management.

The climate is one of the most favorable: the proximity of the lake protects against stagnant humidity, ensuring good ventilation and an excellent temperature range between day and night. Our Lugana comes from these vines, whose grapes are vinified and aged separately according to the age of the vineyards. The older plants, in fact, give more sparse clusters, so that the wines require longer refinements. This is the case of Lugana Ancilla, which we have chosen for you. The younger plants, on the other hand, have more compact clusters, and give our wines fresher notes . This is the case of Lugana 1909, which we have also chosen for you.

Ancilla Lugana DOC

This wine is dedicated to the woman who made everything possible: grandmother Ancilla. Luisella wanted it to be a tribute to her entrepreneurial spirit and her foresight: it is a more complex and mature Lugana, which requires a little patience, because it comes out after at least a year and a half of bottle aging. This patience that gives us a wonderful complexity, where everything is perfectly balanced. 100% Turbiana, a Guyot training system and an alcohol content of 13.5%.

On the nose, notes of ripe yellow fruit, white flowers and exotic fruits stand out. In the mouth it is balanced, rich, important, well-structured without detracting from the freshness, minerality and ease of drinking. It will be the perfect companion for your ‘al fresco’ spring lunches and dinners. We find it perfect together with a fresh plateau of raw seafood, as well as soft or flowered crust goat cheese.

 

 

1909 Lugana DOC

This wine bears the date of birth of grandmother Ancilla, to whom Luisella owes her adventure in the world of wine; it is a tribute to the times when wines were made in the simplest way possible, without too much technology, starting only from grapes of excellent quality. Elegant and personal, 1909 is processed without the addition of sulphites, so that the fruit can express itself even more. Aged in steel for six months with suspended yeasts, it passes another 3 in the bottle before being put on the market with an alcohol content of 13%.

Intense notes of yellow fruit stand out on the nose: grapefruit and citrus fruits in general with an intriguing final background of jasmine and elderberry. In the mouth the olfactory sensations are completed and lengthened, increasing the pleasure of the fruit and the curiosity to look for new warm notes. Its citrus notes make it the perfect wine to pair with fresh dishes such as mozzarella or ricotta cheese, a celery and octopus salad and grilled fish of course!

The Marangona Winery – May

The Marangona winery’s vineyards are located in Pozzolengo on the border between Veneto and Lombardy, in northern Italy. This area is particularly suited for the production of white wines, thanks to a terroir characterized by clay and white limestone, and by the mild lake climate which favors the full ripening of the grapes.

The winery gets its name from a bell whose tolling marked the beginning and end of hard work in the fields. The bell rang inside the courtyard of a delightful seventeenth-century farmhouse which still houses the winery and cellar, added in the 1970s. Everything is managed by Laura and Alessandro, who have chosen to work organically in the vineyard and cellar.

Trebbiano di Lugana is the most widely planted variety, and makes up most of the total production. Their wines are true representatives of the territory and offer a distinctive and personal style. Tre Campane and Cemento are two labels not to be missed, and we have therefore selected them for you (wine tasting options).

 

Tre Campane

It is the selection of Marangona. From vineyards of over 40 years of age, deeply rooted in the clayey calcareous soil. Soft pressing and fermentation in steel tanks at low temperature. Aging on fine lees kept in suspension in non-vitrified natural cement tanks for 10/12 months. Bottle aging for at least another 6 months.

We liked Tre Campane because it expresses great freshness, minerality, complexity and body. Its aromas are very fine and complex. It has delicate citrus and floral hints. In the mouth it is persistent with a slight finish of bitter almond. It is a first-class aperitif and will go great with all lake fish dishes.

 

 

 

Cemento

Grapes from vineyards of at least 40 years of age, deeply rooted in clayey-calcareous soil. Grapes de-stemmed and fermented with the skins in non-vitrified natural cement tanks. Aging on fine lees kept in suspension for 10/12 months in non-vitrified concrete tanks. Further refinement in the bottle for at least 6 months.

Cemento is pleasantly fresh, has aromas of white flowers and white pulp fruit, with a well-balanced structure and a very enjoyable drinkability. It is also an excellent aperitif, and an obligatory choice for lake fish first courses such as risotto with tench.

The Dama del Rovere Winery – December

This particular name, Dama del Rovere, comes from a small votive Madonnina set in an oak, which has its roots in the middle of the vineyards owned by the winery. Immersed in the classic Soave production area, Monteforte d’Alpone, the winery was founded in 2003 thanks to the commitment of Massimo and Davide Prà, the fourth generation of winemakers in the family.

Vinification and aging take place at 450 meters above sea level. The exposure of the plots to the east and north-east gives the land those particular characteristics that are found in the bottle. If the garganega is the typical vine and exclusively dedicated to the production of Soave, the one used for the production of sparkling wine is durella. An autochthonous variety grown around 500 meters above sea level.

We started with the Garganega for the production of the Soave Classico, and then moved on to the Durella grape“, explains Massimo. “In reality, dad didn’t want us to produce bubbles. I always tell about when in 2004 we waited for him to go on vacation to start the sparkling process. He believed we would produce still, traditional whites and instead … After a few months he too had to change his mind, since the bottles of Durello sparkling wine had already been sold“.

The range of wines of the winery includes: Durello Extra Brut (classic method), Durello Brut (classic method), Durli ‘Petian (IGT durello brut classic method), Brenton (durello sparkling brut), Tremenalto (soave doc classic), Bortolo Vigne Vecchie (classic sweet doc), Rossodama (red Veneto IGT), Redavide (IGT white Veneto passito).

Here are the labels we have selected for the month of December. A classic method with 15 months aging on the lees, whose name jokingly takes up the French term pétillant and transforms it into Pétian, in an almost dialectal version and an immediate and direct charmat. Both wines are an expression of Durello, chosen to celebrate excellent toasts during these holidays. We think they are suitable both for an aperitif and as an accompaniment to a dinner. … We hope to have guessed your tastes!

Durlì Pétian Durello, classic method sparkling wine

Denomination: Igt Durello Brut Classic Method

Grapes: Durella

Production area: the vineyard is located in Brenton di Roncà at 450 meters above sea level.

Vineyard age: from 10 to 50 years

Training system: Trentino pergola and guyot

Yield: 100 quintals / hectare

Harvest period: between late August and early September

Method of collection: manual in plastic crates

Vinification: the production of the “sparkling base” is carried out in stainless steel tanks. the second fermentation is done in the bottle by adding yeasts and concentrated must

Refinement in the bottle: lasts at least 15 months, then disgorging is carried out (to clean the wine by removing the yeasts) and topping up with the same wine

Bottles produced: 10,000 bottles

Bottle format: 0.75 l

Alcoholic degree: 11.5% vol

Brenton Durello, brut sparkling wine

Denomination: Durello Spumante Brut

Grapes: Durella

Production area: the vineyard is located in Brenton di Roncà at 450 meters above sea level.

Planting of the vineyards: from 1968 to 2008

Training system: simple pergola or Trentino pergola and guyot

Yield: 100 quintals / hectare

Harvest period: between late August and early September

Harvesting method: manual

Vinification: carried out in stainless steel tanks, the wine is left in contact with the yeasts (fine lees).

Second fermentation: carried out in stainless steel tanks with controlled overpressure (Charmat or Martinotti system), after 90 days of fermentation the sparkling wine is bottled.

Bottles produced: 20,000 bottles

Bottle format: 0.75 l and 1.5 l

Alcoholic degree: 12% vol

PS. Did you miss them? Let us know!