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This tasting box is a true tribute to the wine richness of Veneto, one of Italy's most prolific and beloved regions in the world of wine. From the structured reds of Valpolicella to the lively bubbles of Prosecco, passing through the elegant whites of Soave and the Venezie area, this selection embraces the labels that every enthusiast should have in their cellar to truly understand the Venetian wine soul.
The heart of Valpolicella is expressed with Masi's Amarone Classico, sumptuous and enveloping, and with Zenato's Ripasso Superiore, intense and harmonious. Alongside these is the freshness and pleasantness of Prosecco, both in Valdo's refined Valdobbiadene version and in Mionetto's immediate and fruity version, with its youthful character. The white part of the selection features two symbolic wines of the region: Pieropan's Soave Classico, mineral and floral, and the Scaia Chardonnay-Garganega, a modern and aromatic blend from the Venezie.
This collection is perfect for those who want to explore the different souls of Veneto wine, with wines suitable both for aperitifs and important dishes or moments of meditation. A mix of elegance, tradition, and versatility that tells why Veneto is today one of the world capitals of wine.
The Veneto Bianco Scaia of Tenuta Sant'Antonio is born in vineyards located in the municipalities of Colognola ai Colli and Mezzane di Sotto, in the province of Verona.
It is produced with Garganega, Trebbiano di Soave and Chardonnay grapes, harvested only by hand. After a cold maceration for 10-12 hours and a soft pressing, the grapes ferment at a low temperature of 14-15 ° C. Subsequently the wine ages in stainless steel tanks.
It is characterized by a straw yellow color with greenish reflection...
View product pageZenato's Valpolicella Ripasso Superiore is one of the Venetian reds par excellence, known all over the world for the particular winemaking technique that brings it very close to that dense complexity of its older brother Amarone.
It consists of the traditional blend of Corvina, present at 85%, Rondinella, in the 10% share and Oseleta, at 5%. At the end of the normal vinification in steel, Valpolicella Ripasso stops on the pomace coming from Amarone for a period of about a week. It matures, subseq...
View product pageThe Masi Costasera Amarone della Valpolicella Classico DOCG is a full-bodied red wine produced in the Valpolicella Classica region. This blend of Corvina, Rondinella, and Molinara grapes offers a balance of freshness and smoothness. The grapes, dried on bamboo racks, impart notes of cooked fruit, plums, and cherries, with elegant hints of coffee and cocoa. Perfect with red meats and aged cheeses, it is a symbol of the aristocracy of Italian reds.
The Amarone della Valpolicella Classico DOCG Costa...
View product pageThis Prosecco Extra Dry from the Avantgarde by Mionetto line is made with grapes from areas suitable for the production of prosecco in the province of Treviso. It is a sparkling wine that knows how to combine a traditional quality approach to an unmistakably innovative and modern look.
It is the result of a soft pressing and a white vinification of only Glera grapes, followed by sparkling wine in a pressurized tank according to the Charmat method.
It has a straw yellow colour with a fine and persi...
View product pageMarca Oro is the name of Valdo's best known Prosecco and also one of the most popular in Italy.
It is the result of only Glera grapes, harvested by hand during the second fortnight of September and subjected to soft pressing. The must ferments with selected yeasts at a controlled temperature, then begins the second fermentation which takes place in a pressurized tank for 3 months according to the Charmat method. It concludes the process with an ageing of 2 months in the bottle.
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View product pageThe Soave Classico di Pieropan is born in vineyards located in the classic area of Soave, in Veneto.
It is mainly produced with Garganega and Trebbiano di Soave grapes, rigorously harvested by hand between mid-September and October. After the destemming and pressing of the grapes, the flower must is fermented at a controlled temperature of 16-18 ° C in vitrified cement tanks. The wine ages in the same tanks in contact with the fine and noble lees and, after bottling, it rests for at least a month...
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