ORIGIN: one of the first wines produced by Cavazza, the name “Tredici” is a hymn to the Goddess of Fortune

APPELLATION: Vino Frizzante Bianco

GRAPE VARIETY: White grapes from the province of Vicenza

PRODUCTION AREA: Gambellara and the Colli Berici

SOIL TYPE: a medium texture soil

AVERAGE VINE AGE: 20 years

TRAINING METHOD: Veronese Pergoletta; Guyot

TIME OF HARVESTING: second half of September

PRIMARY FERMENTATION: fermentation without the skins for about 3 days in stainless steel tanks at a thermostatically controlled temperature of 18°C max/64.4°F.

SECONDARY FERMENTATION: Charmat method in autoclave for 1 month

ALCOHOL CONTENT: 11 % vol.

TOTAL ACIDITY: 5.7 g/L

TASTING NOTES: pale straw yellow color, delicate fruity nose, fresh and persistent on the palate.

SERVING TEMPERATURE: 6-8° C/42.8-46.4° F

SERVING SUGGESTIONS: ideal as an aperitif, it pairs well with most dishes throughout the meal, particularly with light fish courses.

Wonderful crisp varietal flavors.

Flowery nose of apple, pear and peach. Nice fruit with balanced acidity.

This is a very clean, refreshing wine that pairs well with Mediterranean style foods.

Production

Geographic origin: Goriska Brda in Slovenia

Height above sea level: 80 – 200 m

Variety: 100% Chardonnay

Fermentation: 100 % in stainless steel

Maturation: 80 % in stainless steel 20% French Oak

Awards

Chardonnay du Monde [France] – Silver medal

WSWA Las Vegas [USA] – Gold medal

A high-quality white wine produced for the first time during the 2006 vintage, our Monferrato Bianco was initially composed of 50% Chardonnay and 50% Sauvignon Blanc, the two most widespread white varieties in the world. But in 2006 we decided to differentiate ourselves from others, so we planted about one hectare of Viognier garpes in a cool area in the district of Casot. Luca was the first and still the only vintner to plant the French variety in Piedmont, producing the first vintage of 4,000 bottles of Viognier wine in 2008. Vinification takes place at about 65 degrees after soft pressing of the grapes. The wine is left to settle for about 12 months in stainless steel tanks where we carry out a weekly “botonage”, stirring the yeast and particles in the wine to prevent oxidation and keep fresh scents. Viognier has a good sense of body and structure with an intense aroma with high notes of exotic fruits. Perfect with fish, fresh cheeses and meats, it is actually suitable for the whole meal.

Grape Varietal: Viognier 100%

Production Area: Castagnole Monferrato, Asti District

Soil: Clay and red sand

Growing System: Long Cordon Spur

Yield: 11 tons/ha-150 meters above sea level

Alcoholic Fermentation: In temperature controlled stainless steel vats for 3 weeks at 18°C

Process: Weekly batonnage for 2 months in stainless steel

Alcohol: 13%

Residual Sugar: 3,63 g/l

Total Acidity: 5,60 g/l

Colour: Intense yellow with greenish reflections

Bouquet: Deep scents of exotic fruits, pear and banana

Taste: Smooth, tasty with an acid evolution

Food Pairings: Seafood in general, white meats, cheeses, sushi and curry

Serving Temperature: 46-50° F

ORIGIN: the wine takes its name from the locality “Fornetto” (small oven), in the small town of Orgiano in the Berici Hills.

APPELLATION: Rosso Veneto Igt

GRAPE VARIETY: 50% Merlot; 25% Tocai Rosso; 25% Syrah

ALTITUDE: 150-180 m./ 492-590 ft. above sea level

POSITION: facing south and south-west

TYPE OF SOIL: iron-rich sandstone outcrops and karsified limestone.

SURFACE AREA OF THE VINEYARD: 8.60 Ha/21.25 Ac

AVERAGE VINE AGE: 18 years

TRAINING METHOD: Guyot

VINE DENSITY PER HECTAR: 5200

GRAPES PRODUCED PER HA: 85 hundredweights

TIME OF HARVESTING: mid September-beginning of October

WINEMAKING PROCESS: fermentation on the skins for about 10-12 days in stainless steel tanks at a controlled temperature of 26° C/78.8° F.

MATURING AND AGEING: the wine is matured for 12 months in big barrels of Slavonian oak, then bottled and stored to age for a further 6 months.

ALCOHOL CONTENT: 13 % vol.

TOTAL ACIDITY: 4.8 g/L

TASTING NOTES: deep ruby-red color with purple lights. Intensely fruity nose with notes of wild cherries and blackcurrants. Very well structured, with a persistent finish on the palate.

SERVING TEMPERATURE: 16-18°C/60.8-64.4° F

SERVING SUGGESTIONS: perfect with all types of first courses with rich sauces, with all types of cold cuts and salami, meat on skewers, braised meat dishes, all types of roasts and slightly spicy cheeses such as Mezzano.

For 150 years, Luis Segundo Correas has stood as a symbol of quality and excellence in Mendoza.

The winery is currently run by the fourth generation of the family, combining tradition and ancient estate vines with modern winemaking knowledge.

Grapes: 100% Malbec

Origin: Estate Don Angelino, Medrano, Mendoza; 85-year-old low vinery with balanced production.

Aging: 10 months in French Oak Barrels, 6 months in bottle.

Notes: Velvet touch, harmonic, round.

Color: Deep red garnet and profound.

Aroma: Plum and red fruits, with a touch of comfit. The oak gives an elegant smoke and vanilla touch.

Flavor: Strong tannins, sweet and gentle thanks of the contact with the oak. 10 years keeping potential.