Venetian style Easter, 9 bottles

Dolceriva Prosecco Superiore DOCG Valdobbiadene Extra Dry is produced exclusively with manually harvested Glera grapes. The vineyards are located in the Guia area of Valdobbiadene, located at an altitude between 300 and 400 meters above sea level on clay soil.

The winemaking takes place with a very soft pressing of the grapes and a long Charmat method for sparkling wine lasting 70-90 days. Malolactic fermentation is not carried out, and the wine does not undergo refinement, thus maintaining the f...

The Valdobbiadene Superiore di Cartizze by Valdo of the Elevantum line originates in the hills of Cartizze.

It is made from Glera grapes, whose harvest takes place at the end of September. After the clusters have been softly pressed, they are sent for fermentation which takes place with temperature control. This is followed by a 3-month sparkling process in a pressurized tank followed by an ageing in bottle of approximately the same duration.

With a lively straw yellow colour tending towards a pal...

Niviana's Amarone della Valpolicella is born in vineyards located in the province of Verona, within the famous Veneto denomination. The grapes used are the classic ones of Amarone: Corvina Veronese, Corvinone, Rondinella and Molinara.

The grapes are dried for about 3 months in suitably ventilated lofts to prevent the formation of mould. The vinification takes place in thermoregulated steel tanks, and then continues with the refinement of the wine in 50hl oak barrels for 10 months before being bot...

La Montecchia Fior d'Arancio by Conte Emo Capodilista hails from vineyards located in Monte Castello, in the Paduan municipality of Baone.

It is entirely produced with Moscato Giallo grapes, handpicked and softly pressed. The must is sent to the second fermentation in steel pressurized tanks, according to the Charmat method and is refined for at least 36 months in the bottle before being put on the market.

La Montecchia Fior d'Arancio by Conte Emo Capodilista is characterized by a pale yellow colo...

This Valpolicella Ripasso from the Dal Moro winery comes from grapes grown in the historic Valpolicella area, from 15-25 year old vineyards planted on clayey and calcareous soil, located at an altitude of 250-450 metres above sea level.

The harvest is carried out at the beginning of October with manual selection. Once the first fermentation is completed, the ripasso technique is performed on the marc of the Amarone Dal Moro. This is followed by refinement in wood, in steel, and then in the bottle...

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...

The 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...