Grapes and wines
As well as the well-known Glera, the older vineyards of Valdobbiadene are home to almost forgotten indigenous varieties: BIANCHETTA, BOSCHERA, PERERA and VERDISO.
It all began in 2008 with the creation of a vineyard collection.
In 2017 we harvested the first grapes ready to produce bottles of QVÈ.
Cultivated since ancient times in the Province of Treviso, until the frost of 1709 it was the most widespread vine and recommended in our area because considered to be of superior quality.
Excellent for refining Prosecco, always in cold vintages.
Cultivated often in high and difficult areas together with the verdiso.
Very acidulous taste.
In the General Ampelography of the Province of Treviso in 1870, it is cultivated in the areas of Conegliano and Vittorio Veneto.
This vine produces a white grape, particularly suitable for drying, which was also called “Uva del Prete” (“Grape of the Priest”).
Delicate, slightly sour, fruity taste.
Vine very widespread in the area of Cartizze and particularly sought after for the goodness of its berries.
The name derives from the particular taste (of pear) of the acacia pulp, also called “Uva della Madonna” (“Grapes of Madonna”).
Today, the few quantities of grapes produced are mainly used to confer the perfume and the optimum degree of flavor and softness to the grapes.
Intense fruity taste, savory and harmonious.
White grape variety, basic component of Prosecco. It was already known in Roman times and was cultivated on the karstic slopes coasting the sea. There are 2 biotypes of Glera Tondo: the Balbi, more sparse, and the Cosmo, more compact. The Glera Lungo is a more rustic vine, very productive and not very sensitive to the main adversities of the vine.
Glera is a robust and vigorous vine with bright golden yellow berries, it makes wines suitable for the second fermentation and gives structure to sparkling wines.
Taste with a pleasant acidic note, elegant fruity bouquet.
It has been cultivated since ancient times in our area. The existence of the vine is ascertained by a document dated 1788 with which the abbey of Follina imposes its cultivation to the settlers, preferring it to other varieties for its high productivity.
It gives an excellent quantity of grapes even in different soil thanks to its adaptability. Used in the production of Prosecco, it is mainly used to balance the acid component in hot years.
Fine taste, slightly fruity, fresh and salty, good and pleasant acidity.
Alcohol • Residual sugar • Pressure:
11% • 12 g/l • 5 atm
0,75 l. • 1,5 l. (magnum)
Data sheet PDF