The grapes are harvested manually only when they have reached full sugar and polyphenolic ripeness. Part of the bunches are not de-stemmed. The duration of maceration depends on the years and the characteristics of the grapes, and can vary from 10 to 20 days, at a controlled temperature.
I am a great lover of the Rosé Classic Method, but I am also unfortunately aware that in Italy we have done everything to ruin this product. Too many producers thought it was enough to color a sparkling wine pink to make it salable. As Champagne enthusiasts know well, Rosé is normally the highest expression of a Pinot Noir-based sparkling wine.
Extra Brut SUPER-SEI comes from a very careful and particular blend of wines from numerous vintages, part of which comes from an old reserve aged in wood. It stood on the lees for over 6 years before being disgorged.
Pas Dosé or they call Dosaggio Zero or Pas Operé, or even Brut Nature) is the most difficult challenge for a Classic Method producer, as it works "without make-up". Pas Dosé is the sparkling wine that must stand alone: this is why it is produced only when the bottle has a good structure, a great balance.
The Brut QUATTRO is the most classic and perhaps the most muscular sparkling wine in the cellar, the one you can drink at any time of the day, with meals or alone. The bottling for the second fermentation normally takes place in spring, assembling bases from different vintages, adding a small part of Solera reserve aged in wood.
The Brut TRE CLASSICO is my youngest sparkling wine, suitable for the ritual of the aperitif or in combination with first courses. I wanted it to be very dry and acidic, to match the structure which - although apparently fresh - suggests the future evolution in the bottle.
Der Blauwal is our classic method reserve. A single vineyard, a single vintage and a single grape variety. Time is a precious commodity: it takes at least 84 months on the lees to transfer the complex history of the year, the identity of the vineyard and the characteristics of the variety into the wine.
It is the company's cuvée, which comes from the assembly of grapes from different vineyards on the Pressano hill. The composition of this Blanc de Blancs also includes the use of reserves from previous vintages which brings considerable complexity, without however weighing down the wine. Only after 40 months of aging on the lees is the cuvèe ready to...
Lagrein is an indigenous grape that has always been widespread throughout Trentino Alto Adige, which produces a wine with an almost impenetrable color and violet reflections. It has aromas with notes of small red fruits, flowers, undergrowth and spices. A characteristic that makes it resemble Syrah from the Rhône Valley, with which it shares family ties.
A pilgrim of the world successfully cultivated in historical and new wine-growing regions, which has adapted well to the climate of Trentino Alto Adige. Of Bordeaux origin, from the crossing with Cabernet Franc, it gave rise to Cabernet Sauvignon. And this would already be enough to place it at the top of the pyramid of great international vines.
Wine dedicated to a historically important vineyard for our family. So named for the presence of a centuries-old olive tree overlooking the rows. A purchase document attests the transfer of ownership of Olivar to our family at the beginning of the 1800s.
Very demanding aromatic variety in both agronomic terms of terroir. Gewürztraminer is one of the first varieties to sprout, it gives its best on exposed slopes and having a compact bunch it prefers well-ventilated vineyards.
Nosiola is the only native white variety of Trentino, present since the time of the Council of Trento. The origin of the name has not yet been clarified. Many argue that it derives its name from hazelnut, due to the color of the grapes when they are ripe, while others that it is the aroma of wines that recalls that of wild hazelnuts.
This Sangiovese has received numerous critical accolades, despite representing the first step in the hierarchical ladder of Fattoria Zerbina's red wines. Obtained from a faster and lighter vinification than our best selections, Ceregio is conceived as a ready-to-drink wine. Despite this, in some years it can keep and improve even for 5-6 years.
New descendant of the Corte Moschina stable, dry white wine made from garganega and chardonnay, floral nose with notes of white fruit and citrus, delicious juicy wine as an aperitif, all kinds of appetizers and fish.
The wine comes from a “cultivar” of ancient Italian vines where Istrian Malvasia dominates, this to enhance the flavors of the wines of the past. The vines were planted directly into the ground without the plants being grafted into American vine roots, a system in use in Europe after the great phylloxera epidemic of the late 19th century.
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