Technical Sheet
CLASSIFICATION: Cabernet Breganze DOC - Kilò             
LOCATION OF VINEYARDS: Belmonte estate in Sarcedo             
SOIL TYPE AND EXPOSURE: clay soils on hillsides with south-westerly exposure              
GRAPE VARIETY: 100% Cabernet Sauvignon             
AREA CULTIVATED: 1 hectare             
AGE OF VINEYARD: planted in 1986             
TRAINING SYSTEM: Silvoz             
PLANTING DENSITY: 3x1.6 m  - 2,100 vines /ha             
YIELDS: 8 tonnes/ ha             
HARVESTING METHOD: by hand, in small 3 kg crates             
BOTTLES PRODUCED: 3,800 x 750 ml             
CASES:  6 x 750 ml             
GRAPE DRYING: in lofts for 20 days             
VINIFICATION: fermentation in  5,000 kg  vats - crust broken up 5 times a day-8 days' maceration             
MATURATION: in 20 hl barrels and new barriques for 15 months             
BOTTLING: no stabilising treatment, no filtering 

Tasting            
COLOUR: deep ruby red             
NOSE:  intense and broad,with hints of red fruits which complement the spiciness of the varietal and blends in well with the aromas from the wood             
PALATE:  good body, crisp and well-balanced, with marked, refined tannins which give this wine a superb elegance             
ALCOHOL CONTENT: 14 % vol             
MATCHING WITH FOOD: ideal accompaniment to all red, richly-flavoured meats, beccacce allo spiedo (Vicenza recipe)             
SERVING TEMPERATURE: 18 °C

Technical Sheet
CLASSIFICATION: Vespaiolo Breganze DOC - Sulla Rotta del Bacalà
LOCATION OF VINEYARDS: villages of Costa di Breganze and Fara
SOIL TYPE AND EXPOSURE: volcanic soils on hillsides with southerly exposure
GRAPE VARIETY: 100% Vespaiolo
AREA CULTIVATED: 6 hectares distributed over 15 growers
AGE OF VINEYARDS: over 8 years old
TRAINING SYSTEM: double (bilateral) Guyot trained in a loop (cappuccina)
PLANTING DENSITY: 2.5 x 1.2 m - 3,300 vines/ha
YIELD: 9 tonnes/ha
HARVESTING METHOD: by hand in 15 kg crates
BOTTLES PRODUCED: 20,000 x 750 ml
CASES:  6 x 750 ml
VINIFICATION: criomaceration before fermentation, soft pressing to extract only the top-grade must, fermentation in heat-conditioned stainless steel tanks
MATURATION: in stainless steel tanks with 5 months spent on the lees

Tasting
COLOUR: straw yellow with greenish tinges
NOSE: intense, floral with hints of citrus and white peach
PALATE: dry, crisp due to the grapes natural good acidity, persistent aromas
ALCOHOL CONTENT: 12.5% vol
MATCHING WITH FOOD: Bacalà alla Vicentina, recipe from the Venerabile Confraternita del Bacalà di Sandrigo
SERVING TEMPERATURE: 8-10°C

Technical Sheet
CLASSIFICATION: Torcolato Classico Breganze DOC
LOCATION OF VINEYARDS: villages of Costa di Breganze and Fara Vicentino
SOIL TYPE AND EXPOSURE: volcanic soils on hillsides with southerly exposure
GRAPE VARIETY: 100% Vespaiolo
AREA CULTIVATED:  10 hectares distributed over 50 growers
AGE OF VINEYARDS: over 10 years old
TRAINING SYSTEM: double (bilateral) Guyot trained in loop  (cappuccina)
PLANTING DENSITY: 2.5 x 1.2 m - 3.300 vines/ha
YIELDS: 9 tonnes/ha of which about 50% are suitable for drying
HARVESTING METHOD: by hand in 3 kg crates
BOTTLES PRODUCED: 12,000 x 500 ml
CASES: 6 x 500 ml
GRAPE DRYING: in lofts until January when the sugar concentration reaches 35%. Yield in must 20-25%
VINIFICATION: soft pressing with a must yield of  20-25%, fermentation at 18°C part in stainless steel tanks, part in small oak barrels
MATURATION: in French oak barriques and 20 hl barrels for 24 months
BOTTLING: in small 500 ml Rhine-type bottles which undergo a further 6 months' finishing

Tasting
COLOUR: bright golden yellow
NOSE: lush and intense, with hints of honey, sweet almonds and dried apricots
PALATE: sweet and mouth-filling, good body and balance between acidity and sugars, long length
ALCOHOL CONTENT: 13 % vol
MATCHING WITH FOOD: traditional sweet biscuits from the Veneto, cheese flavoured with herbs, dates
SERVING TEMPERATURE: 12-14 °C

Information Sheet
CLASSIFICATION:  Ezzelino Rosso Passito IGT del Veneto                                       
LOCATION OF VINEYARDS: Costa in Fara Vicentino and Az.Agr.Bosco Grande managed directly by Cantina Beato Bartolomeo
EXPOSURE AND SOIL TYPE: volcanic hills with southerly exposure
GRAPE VARIETIES: 50% Groppello and 50% Cabernet Sauvignon
AREA UNDER VINE:  1 hectare divided up between 3 winegrowers
AGE OF VINEYARD: Groppello vineyards are over 40 years old
TRAINING SYSTEM: double Guyot (bilateral) trained in a loop (cappuccina)
PLANTING DENSITY: 2.5 x 1.2 m – 3,300 vines/ha
YIELDS: 9 tonnes/ha
HARVESTING: by hand in 3 kg boxes
NUMBER OF BOTTLES PRODUCED: 6,000 x 375 ml
PACKAGING: customised box containing one bottle
GRAPE DRYING: in lofts until December when the sugar concentration in the grapes has reached 38%. Must yield: 25%
VINIFICATION: fermented in 5,000 kg fermentation vessel – crust broken 3 times a day -20 days’ maceration
MATURATION: in a stainless steel tank for 9 months
BOTTLING: in small (375 ml) Bordeaux bottles

Organoleptic description:
COLOUR: deep ruby red
NOSE: intense, fruity (overripe morello cherries), spicy (black pepper), delicate grassy hints.
PALATE: mouth-filling, sweet, peppery, with elegant tannins which balance well with the smoothness; crisp with a dry finish, highly persistent.
ALCOHOL CONTENT: 14% vol.
MATCHING WITH FOOD: all red fruit desserts including puddings and cakes, especially those containing Marostica cherries and small berries; spicy pastries, such as Venetian Pevarini biscuits.
SERVING TEMPERATURE: 16-18 °C