Colli del Soligo

Johanniter is a white grape variety resistant to fungal diseases created from the cross between Riesling and Freiburg 589-54 several decades ago, in 1968 in Germany. The grapes are harvested towards the end of August. As soon as they arrive in the cellar, the bunches are softly pressed and the must is fermented in steel tanks. Once the base wine has been obtained, the second fermentation takes place, i.e. the sparkling process according to the Charmat Method. * resistant vine: it is a vine obtained from interspecific crossings aimed at lowering the susceptibility of the plant towards cryptogamic diseases (such as downy mildew and powdery mildew) and low temperatures. In this way a stronger plant is obtained and consequently viticulture becomes ethically and ecologically more sustainable both for man and for the environment. The resulting wines are healthier and qualitatively not inferior to the conventional ones we usually consume. In Italy, the cultivation of 10 resistant grape varieties is currently permitted. Colli del Soligo offers two, Souvignier Gris in the still wine version and Johanniter in the sparkling version. Taste to know. Don't miss the opportunity, taste it!

Souvignier Gris is a vine resistant* to fungal diseases, it was created by crossing the Seyval variety with the Zahringer in 1983 in Germany. The bunches of grapes are harvested at the beginning of September, once they reach the cellar they are pressed and the must is left to macerate on the skins for a few days. This gives the characteristic color and enriches the aromatic bouquet. At the end of this process the alcoholic fermentation starts in stainless steel containers. Maturation follows, which for 30% of the mass takes place in new wooden barriques and continues for about six months. This is where the spicy aromas and the particular warm and rich flavor originate. After which the two masses are united again and following the blend is filtered and bottled to then be put on the market after a few months of rest in the bottle. * resistant vine: it is a vine obtained from interspecific crossings aimed at lowering the susceptibility of the plant towards cryptogamic diseases (such as downy mildew and powdery mildew) and low temperatures. In this way a stronger plant is obtained and consequently viticulture becomes ethically and ecologically more sustainable both for man and for the environment. The resulting wines are healthier and qualitatively not inferior to the conventional ones we usually consume. In Italy, the cultivation of 10 resistant grape varieties is currently permitted. Colli del Soligo offers two, Souvignier Gris in the still wine version and Johanniter in the sparkling version. Taste to know. Don't miss the opportunity, taste it!

It has recently arrived and has already received various awards, including the Gilbert & Gaillard Gold Medal 2021. This DOC sparkling wine comes from the union of Glera and Pinot Noir grapes. Both have been cultivated for generations in our territory. The harvest of the two varieties takes place at different times. The maturation of the Pinot Noir is reached at the end of August while the Glera is ready to be harvested after the second half of September. The grapes are therefore vinified separately. Only afterwards is the blend between the two base wines carried out and thanks to the activity of the selected yeasts does a slow refermentation take place in an autoclave (Martinotti method - Charmat sparkling process) during which the base wine becomes sparkling and is then left to mature on the lees for at least 60 days. The delicate soft pink color is given by the skins of Pinot Noir grapes rich in pigments called anthocyanins. The aromatic bouquet, on the other hand, comes from the union of the two varieties: the hints of small red fruits from the Pinot Noir and the descriptors of white-fleshed fruit such as pear and apple come from the Glera bunches. In this way we obtain a sparkling wine suitable for numerous occasions and in great demand all over the world. Perfect for a romantic dinner or a summer aperitif with friends.​​​​​​

After harvesting, the grapes are subjected to light pressing and slow fermentation in steel tanks. The sugars in the wort are transformed into alcohol. BRUT NATURE version. The wine is then bottled where natural fermentation begins. This methodology recalls the Prosecco "of our grandparents" which was prepared when the machinery for sparkling wine didn't exist yet. The sediment that can be seen on the bottom of the bottle is therefore the natural result of the fermentation work of the yeasts in the bottle. For this reason it is also called Prosecco "Col Fondo" or "sur-lie" in the French style.

This sparkling wine comes from the golden bunches of Glera grapes that ripen in the vineyards located in the Montello and Colli Asolani area. This is an area suited to the cultivation of vines. The optimal pedoclimatic environment gives the bunches a high quality level. The grapes are harvested exclusively by hand, generally in the first days of September and immediately taken to the cellar. Here they are pressed and the must fermented in stainless steel containers. This is followed by the sparkling process in an autoclave according to the Charmat method. In the Extra Brut version, fresh and savory, it receives the favorable opinions of the most expert tasters.

Prosecco Valdobbiadene Superiore DOCG Col De Mez it is produced with Glera grapes ripened on the vineyards of the historic hill called Col de Mez. The harvest takes place in September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, the hills craggy, each operation requires attention and experience. Uncork it during a dinner with friends or a family toast The gritty and youthful bottle also lends itself well as a gift idea. Col De Mez Valdobbiadene Prosecco Superiore DOCG Brut, one of the most loved and requested of our range.

Prosecco Valdobbiadene Superiore DOCG Col De Mez is produced with Glera grapes ripened on the vineyards of the historic hill called Col de Mez. The harvest takes place in September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, the hills craggy, each operation requires attention and experience. In the Extra Dry version, it goes perfectly with dishes with a delicate flavor and with any fish-based dish.

Convenient and easy to place on your table to keep the sparkling wine at the right temperature. It will be sufficient to add ice with water and the bottle previously cooled in the refrigerator. Made of premium quality PVC plastic material. Excellent resistance. A good gift idea signed Soligo!

White, elegant, in top quality plastic material (PVC). The Soligo sparkling wine cellar can hold up to 6 bottles of sparkling wine. Add some ice then the bottles previously cooled in the refrigerator (at a temperature of about 6/8 °C). It will be immediately ready to be placed on the table during a summer aperitif with friends or a wedding buffet. Useful and decorative, an accessory that cannot be missed.

Soligo corkscrew, professional with double lever in steel, the shape adapts to all types of bottles. The handle with rubber profile allows a secure grip and a quick and easy opening. The Teflon-coated spiral facilitates the removal of the cork.

Push is the new stopper for sparkling wines with a modern design, characterized by an automatic closing mechanism that allows it to be used with just one hand, guaranteeing maximum hold. It is very easy to use, as the name suggests you press down on the cap to close and press again to remove the cap.

Hermetic stopper for soumante which preserves the freshness of the sparkling wine by minimizing its oxidation. With a lock/unlock knob design, it seals bottles to preserve their contents. When you want to pour another glass of sparkling wine, you just have to turn the knob again. This stopper preserves champagne just like the original cork stopper and is a must-have accessory for the aficionado. Made of ABS plastic.

Hermetic stopper for soumante which preserves the freshness of the sparkling wine by minimizing its oxidation. With a lock/unlock knob design, it seals bottles to preserve their contents. When you want to pour another glass of sparkling wine, you just have to turn the knob again. This stopper preserves champagne just like the original cork stopper and is a must-have accessory for the aficionado. Made of ABS plastic.

If after being uncorked the bottle is not completely consumed, it is important to keep the remaining wine paying attention to the closure. By doing so, the aromas will be kept unaltered and excessive oxygenation will be prevented as well as the loss of the perlage, a fundamental characteristic of sparkling wines. This stopper is universal and suitable for all wines, particularly suitable for sparkling wines. In chromed steel and plastic materials certified for food. Washable, hygienic and practical. Signed Soligo Spumanti.

If after being uncorked the bottle is not completely consumed, it is important to keep the remaining wine paying attention to the closure. By doing so, the aromas will be kept unaltered and excessive oxygenation will be prevented as well as the loss of the perlage, a fundamental characteristic of sparkling wines. This stopper is universal and suitable for all wines, particularly suitable for sparkling wines. In chromed steel and plastic materials certified for food. Washable, hygienic and practical. Signed Soligo Spumanti.

If after being uncorked the bottle is not completely consumed, it is important to keep the remaining wine paying attention to the closure. By doing so, the aromas will be kept unaltered and excessive oxygenation will be prevented as well as the loss of the perlage, a fundamental characteristic of sparkling wines. This stopper is universal and suitable for all wines, particularly suitable for sparkling wines. In chromed steel and plastic materials certified for food. Washable, hygienic and practical. Signed Soligo Spumanti.

Rosé sparkling wine, Col De Mez in Extra Dry version, MAGNUM format (1.5 litres). It is produced with Pinot Nero and Raboso grapes from the Quartier del Piave area. Once in the cellar, the bunches are pressed and the skins left to macerate on the must for a short time. Thus the light pink color that characterizes this sparkling wine is obtained. Ideal to uncork during a party with friends or as a gift for a special occasion.

Prosecco Valdobbiadene Superiore DOCG Col De Mez in the Extra Dry version, MAGNUM format (1.5 litres). The harvest takes place during the month of September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, each operation requires attention and experience. Perfect as a gift idea or to uncork on festive occasions.

Prosecco Valdobbiadene Superiore DOCG Col De Mez in Brut version, MAGNUM format (1.5 liters). The harvest takes place in September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, each operation requires attention and experience. Perfect as a gift idea or to be uncorked during a convivial aperitif.

Spumante Col de Mez Rosé is produced with bunches of Pinot Noir and Raboso from the Quartier del Piave area. The grapes are harvested at mid-ripening to preserve the acid component. The harvest usually takes place at the end of August for Pinot Noir and in October for Raboso. After being harvested, the bunches arrive in the cellar where they undergo a short maceration with selected yeasts to preserve the typicality of the product as much as possible. Finally, the sparkling process takes place using the Charmat Method in an autoclave.

Cabernet Sauvignon Marca Trevigiana IGT is produced from grapes coming from the historic DOC Piave area, with alluvial soils characterized by gravel, often outcropping. The cool and breezy climate allows the fragrance and acidity of the product to be preserved. The harvest takes place in October and the grapes are harvested when fully ripe to develop the aromatic component to the maximum. After harvesting, the ripe grapes ferment on the skins for twenty days, followed by a period of maturation in steel tanks and a short period of aging in wood. The product is bottled starting from the month of February and after a short period of maturation in the bottle it is ready for consumption. Known as the king of red wines, Cabernet Sauvignon is the most popular and widespread red grape variety in the world. For centuries it was the main vine planted in Bordeaux and therefore the main component of Bordeaux wines.

The Cabernet Franc Marca Trevigiana IGT is produced from grapes from the historical DOC Piave area, with alluvial soils characterized by gravel, often outcropping. The cool and breezy climate allows the fragrance and acidity of the product to be preserved. The harvest takes place in October and the grapes are harvested when fully ripe to develop the aromatic component to the maximum. After harvesting, the ripe grapes ferment on the skins for twenty days, followed by a period of maturation in steel tanks and a short period of aging in large barrels for 5 months. The product is bottled starting in March and after a period of maturation in the bottle it is ready for consumption. Imported from France in the 1800s, the Cabernet Franc vine has found one of the privileged cultivation and production areas in Eastern Veneto. The result is a wine with a strong personality and great texture, elegant, with a characteristic herbaceous scent.

For our Pinot Nero Levigato IGT Marca Trevigiana, the grapes from the vineyards in the municipalities of Arcade, Spresiano, Ponzano Veneto, Povegliano and Villorba are used. The soils, which are of medium texture, enjoy a cool and windy climate, ideal for preserving the fragrance and acidity of the product. The harvest generally takes place in the second half of September. After harvesting, the grapes reach the cellar where fermentation on the skins begins, which lasts about twenty days in steel vats. Immediately after racking, the product ages in barrique and tonneau for about 12 months. Subsequently it is decanted into oak barrels with a capacity of 30 hectoliters where it continues aging for a few months. Pinot Noir is a pretty bizarre grape and it certainly is among the most difficult to cultivate and make wine. Historically it was born in the French region of Burgundy, where they have been cultivating it for over 2,000 years.

Colli Trevigiani IGT Cesare is a Bordeaux blend, therefore born from the union of Merlot, Cabernet Sauvignon and Cabernet Franc; the very low yields per hectare combined with the excellent sun exposure contribute to the creation of a robust and extremely elegant wine. These soils are characterized by medium-textured soils and a cool, windy climate, ideal for preserving the product's fragrance and acidity. The harvest usually takes place between the end of September and the beginning of October and the bunches are harvested when fully ripe in order to develop the aromatic component to the maximum. After harvesting, the grapes reach the cellar where fermentation on the skins begins, which lasts about twenty days. The maturation in barriques, tonneaux and barrels lasts about twenty-four months. After bottling, the wine has the honor of further aging in the bottle for about six months.

The Chardonnay Marca Trevigiana IGT is produced with grapes from vineyards in the province of Treviso, characterized by medium-textured soils and a cool, windy climate, ideal for preserving the product's fragrance and acidity. The harvest takes place at the end of August and the bunches are harvested when fully ripe to develop the aromatic component to the maximum. When the bunches reach the cellar, they are softly pressed and the must thus obtained is fermented for a long period at a controlled temperature using selected yeasts to preserve the typicality of the product as much as possible. The vintage product is bottled starting in December and after a short maturation in the bottle it is ready for consumption. Chardonnay is one of the largest white grape varieties in the world. Born in Burgundy, it has now spread all over the globe. In fact, it has an incredible variety of aromatic components, which emerge in different ways depending on the soils and climates where it is grown. In particular, in our areas, it is expressed through notes of peach, pineapple and citrus, followed by floral and mineral notes.

Pinot Grigio DOC Delle Venezie is produced with grapes from the Quartier del Piave area. We therefore find medium-textured soils, starting from the hills and reaching as far as the gates of Treviso. The harvest, which takes place around the end of August, is carried out when the bunches are fully ripe in order to develop the aromatic component to the maximum. When the bunches reach the cellar, they are softly pressed and the must obtained is fermented in steel tanks using selected yeasts to best preserve the typicality of the product.

For the production of Prosecco Tranquillo Villa Maria, grapes from the vineyards of the well-defined Conegliano Valdobbiadene DOCG denomination are used. The harvest, which takes place in September, is done by hand and the bunches are harvested when they are medium ripe. The hilly lands, the sun exposure, the mild and temperate climate are ideal for obtaining perfumed wines supported by good acidity. After the harvest, the grapes arrive in the cellar, where they are subjected to slow and delicate pressing and careful vinification at a controlled temperature with selected yeasts to keep the sensory characteristics of this precious nectar unaltered. Tasted at a temperature of about 8 °C, it expresses all the typicality of Prosecco, combined with fullness and harmony.

To produce this wine, grapes from vineyards located in the province of Treviso are used. Sauvignon, a semi-aromatic vine well known and appreciated all over the world. Once harvested, the grapes are taken to the cellar where they are pressed and the must obtained is fermented in large stainless steel containers. During the vinification, the technicians pay close attention in order to preserve the typical primary aromas of the grapes and obtain a fine wine. If you've never tasted it, this is the right time to do it. It will amaze you with its precious aromatic bouquet and full and harmonious taste.

Ligà, the traditional wine. The peculiarity of this sparkling Prosecco lies in the fact that a string is tied and knotted by hand on the cap. Once this technique prevented the wine fermenting in the bottle from creating pressure by blowing the cork. Today the twine does not have a technical function but is added as a reminder of past times. A perfect wine to be uncorked during a family barbecue or a cheerful aperitif with friends.

The Prosecco Biologico Treviso DOC Brut comes from the processing of grapes from two vineyards located in the municipalities of Arcade and Nervesa. The land guarantees maximum sun exposure. The breezy climate and the temperature range between night and day allow for a good acid component to be obtained, which is important for conferring the typical freshness of sparkling Prosecco. The vines are cultivated following the Organic disciplinary. The grape harvest is manual and takes place in September. As soon as they arrive in the cellar, the bunches are pressed and the must is fermented to obtain the base wine. This is followed by the sparkling process carried out following the Charmat Method in an autoclave. Thus we obtain this ORGANIC Spumante, Prosecco DOC Treviso in the Brut version.

The Glera grapes used for the production of this sparkling wine come from vineyards located in the plains, on the outskirts of Treviso. The bunches are generally harvested in September at medium ripeness in order to preserve the acid component, which is important in the production of Prosecco Spumante. After the harvest, the grapes are subjected to a light pressing and a slow fermentation in steel tanks. Finally, the refermentation in autoclave (sparkling) follows the Charmat method.

In the vineyards located in the plains, at the gates of Treviso, the golden bunches of Glera ripen and are harvested during the month of September. After the harvest, the grapes are pressed and the must is fermented in steel tanks. At the end of this process we obtain the base wine. This is followed by the sparkling process in an autoclave according to the Charmat method, as per tradition.

For the production of this sparkling wine, the best vintage bunches ripened on the vineyards located in the steep hills of the Conegliano Valdobbiadene area and those in the plains near Treviso are used. The grapes are generally harvested in September, subjected to a light pressing and a slow fermentation in steel tanks in order to keep the typical sensory peculiarities unaltered. This is followed by the sparkling process with the Charmat Method in an autoclave.

Sparkling version of Conegliano Valdobbiadene Prosecco Superiore DOCG Col De Mez. It is produced with Glera grapes from the vineyards located on the historic hill called Col De Mez. The grapes are harvested at medium ripeness in order to preserve the acid component, which is essential for obtaining an excellent Prosecco Frizzante DOCG Conegliano Valdobbiadene. After harvesting, the bunches are taken to the cellar and softly pressed. A slow fermentation follows in steel tanks with selected yeasts in order to maximize the aromatic qualities typical of this variety. We continue with the sparkling process in an autoclave, followed by bottling. Finally, the last step: the TWINE tying of the cap which is done by hand, respecting the ancient traditions.

The grapes are harvested rigorously by hand after being ripened in the rows on the hills. Here the sun exposure is optimal and the temperature range between night and day allows to obtain a must (grape juice) with good acidity. This is one of the necessary conditions to have an excellent Classic Method sparkling wine. The grape juice is fermented in steel tanks. During this phase, the oenological yeasts transform the sugar into alcohol. At the end of this process we obtain the base wine. This is bottled together with other selected yeasts and a small amount of sugar. Here the alcoholic refermentation takes place (prise de mousse) and the wine becomes sparkling. It then rests on the lees for more than 18 months. The bottles are then slowly tilted to convey the yeasts towards the neck of the bottle. At the end they will be in a semi-vertical position with the cap facing downwards. After the maturation period, the "dégorgement" also called "disgorgement" is carried out. This step allows the elimination of the sedimented yeasts on the neck of the bottle, leaving the sparkling wine limpid. This is followed by capping with a cork stopper and aging in the bottle for a minimum period of 2 years.

Cuvée Solicum, result of the selection of the best grapes grown in the municipalities of San Pietro di Feletto, Refrontolo, Col San Martino and Miane. Areas that have always been suited to viticulture. The bunches are harvested by hand from the vineyards located on the hills and once they arrive in the cellar they are processed as per tradition. First the vinification in white then the sparkling in autoclave following the Charmat method. This is how this refined and elegant sparkling wine was born, perfect as a gift idea or to be uncorked during a dinner with friends.

Solicum Cuvée Extra Dry is produced with grapes ripened in the vineyards located in San Pietro di Feletto, Refrontolo, Col San Martino and Miane. Hilly area, always suited to viticulture, exposed to the sun. Here the soil, the climate and the skilful tradition come together and give the grapes a high quality level. The result is a precious nectar capable of seducing the most refined palates. Taste it combining it with delicate fish-based dishes or first courses with vegetables. Also perfect for a cheerful toast with friends.

Within the Denomination of Controlled and Guaranteed Origin Conegliano Valdobbiadene Prosecco Superiore there are 43 areas called Rive. The word "shore" in the local dialect indicates a particularly steep hill. It is precisely the steep slopes that characterize our territory. To produce this sparkling wine, only the grapes ripened in the municipality of Soligo are used on the vineyards exposed to the sun. Here every process is done by hand by the man who has expertly cultivated the vine for generations. Each Riva gives particularities to the grapes that grow and ripen there. And this is precisely the added value: being able to highlight the various facets of Conegliano Valdobbiadene Prosecco Superiore DOCG We invite you to taste this nectar to savor the nuances of our lands. We recommend serving it chilled, at aperitif time or during a toast with friends.

​​​​The SUPERIOR of CARTIZZE: rare and precious. This sparkling wine is positioned at the top of the denomination's qualitative pyramid. The grapes come from an area of ​​only 107 hectares, known as the Golden Pentagon, between the municipalities of San Pietro di Barbozza, Santo Stefano and Saccol in the municipality of Valdobbiadene. Here the soil originated 5 million years ago after the uplift of the seabed. It is therefore composed of sandstone and moraine stones. Rich in precious microelements which give the grapes unique characteristics which are then transmitted to the wine. The vineyards grow luxuriantly on the steep hills, drawing green natural embroideries that characterize these lands and attract tourists from all over the world. The grapes are harvested exclusively by hand, as per tradition and the harvest is defined as "heroic" precisely to highlight how difficult man's work is on this mysterious patch of land, a UNESCO heritage site since 2019. We invite you to uncork the Cartizze Soligo and taste the most precious niche sparkling wine of the line. We recommend serving it chilled, for a refined toast, accompanied by raw fish or fish-based first courses. We suggest it as a gift idea to pay homage to a wine lover or to surprise expert connoisseurs.

Within the Denomination of Controlled and Guaranteed Origin Conegliano Valdobbiadene Prosecco Superiore there are 43 areas called Rive. The word "shore" in the local dialect defines a particularly steep hill. It is precisely the steep slopes that characterize our territory. To produce this sparkling wine, only the grapes ripened in the municipality of Soligo are used on the vineyards exposed to the sun. Here every process is done by hand by the man who has expertly cultivated the vine for generations. Each Riva gives particularities to the grapes that grow and ripen there. And this is precisely the added value: being able to highlight the various facets of Conegliano Valdobbiadene Prosecco Superiore DOCG. We invite you to taste this nectar to savor the nuances of our lands. We recommend it served chilled, at the end of a meal to pair with fine pastries and a few pieces of dark chocolate. Try it also with seasoned cheeses.

Grapes harvested by hand in September. This is followed by gentle pressing and slow fermentation in steel tanks. Second fermentation in autoclave. With a classic straw yellow color, it shows itself with beautiful multiple fruity scents, from pear to plum and peach. With balsamic hints on the finish and an unexpected softness to the taste, with a delicate freshness. It goes nicely with fish-based dishes and aperitifs.

100% Glera grapes with a straw yellow color and greenish reflections and crossed by a minute and continuous perlage. The vinification takes place in the most traditional way but with great care: the grapes are harvested by hand in the month of September; in the cellar, the bunches are softly pressed and a slow fermentation then begins in steel tanks using selected yeasts. Second fermentation in autoclave. The nose smells of fresh fruit, with hints of mandarin, pineapple and pear, but also of floral hints of wisteria and hawthorn with hints of aromatic herbs. In the mouth it stretches exuberantly and is immediately pleasant: it bewitches the palate with fruity sensations and the unmistakable softness. It makes it perfect for pairing your aperitifs and fish and sushi courses.

100% Glera grapes with a straw yellow color and greenish reflections and crossed by a minute and continuous perlage. The nose smells of fresh fruit, with hints of mandarin, pineapple and pear, but also of floral hints of wisteria and hawthorn with hints of aromatic herbs. In the mouth it stretches exuberantly and is immediately pleasant: it bewitches the palate with fruity sensations and the unmistakable softness. It makes it perfect for pairing your aperitifs and fish and sushi courses.

Prosecco Valdobbiadene Superiore DOCG Col De Mez is produced with Glera grapes ripened on the vineyards of the historic hill called Col de Mez. The harvest takes place in September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, the hills craggy, each operation requires attention and experience. In the Extra Dry version, it goes perfectly with dishes with a delicate flavor and with any fish-based dish.

Souvignier Gris is a vine resistant* to fungal diseases, it was created by crossing the Seyval variety with the Zahringer in 1983 in Germany. The bunches of grapes are harvested at the beginning of September, once they reach the cellar they are pressed and the must is left to macerate on the skins for a few days. This gives the characteristic color and enriches the aromatic bouquet. At the end of this process the alcoholic fermentation starts in stainless steel containers. Maturation follows, which for 30% of the mass takes place in new wooden barriques and continues for about six months. This is where the spicy aromas and the particular warm and rich flavor originate. After which the two masses are united again and following the blend is filtered and bottled to then be put on the market after a few months of rest in the bottle. * resistant vine: it is a vine obtained from interspecific crossings aimed at lowering the susceptibility of the plant towards cryptogamic diseases (such as downy mildew and powdery mildew) and low temperatures. In this way a stronger plant is obtained and consequently viticulture becomes ethically and ecologically more sustainable both for man and for the environment. The resulting wines are healthier and qualitatively not inferior to the conventional ones we usually consume. In Italy, the cultivation of 10 resistant grape varieties is currently permitted. Colli del Soligo offers two, Souvignier Gris in the still wine version and Johanniter in the sparkling version. Taste to know. Don't miss the opportunity, taste it!

It recently arrived and has already received various awards, including the Gilbert & Gaillard 2021 Gold Medal. This DOC sparkling wine comes from the union of Glera and Pinot Noir grapes. Both have been grown for generations in our area. The harvest of the two varieties takes place at different times. The maturation of the Pinot Noir is reached at the end of August while the Glera is ready to be harvested after the second half of September. The grapes are therefore vinified separately. Only afterwards is the blend between the two base wines carried out and thanks to the activity of the selected yeasts does a slow refermentation take place in an autoclave (Martinotti method - Charmat sparkling process) during which the base wine becomes sparkling and is then left to mature on the lees for at least 60 days. The delicate soft pink color is given by the skins of Pinot Noir grapes rich in pigments called anthocyanins. The aromatic bouquet, on the other hand, arises from the union of the two varieties: the hints of small red fruits from the Pinot Noir and the descriptors of white-fleshed fruit such as pear and apple come from the Glera bunches. In this way we obtain a sparkling wine suitable for numerous occasions and in great demand all over the world. Perfect for a romantic dinner or a summer aperitif with friends.​​​​​​

This sparkling wine comes from the golden bunches of Glera grapes that ripen in the vineyards located in the Montello and Colli Asolani area. This is an area suited to the cultivation of vines. The optimal pedoclimatic environment gives the bunches a high quality level. The grapes are harvested exclusively by hand, generally in the first days of September and immediately taken to the cellar. Here they are pressed and the must fermented in stainless steel containers. This is followed by the sparkling process in an autoclave according to the Charmat method. In the Extra Brut version, fresh and savory, it receives the favorable opinions of the most expert tasters.

Prosecco Valdobbiadene Superiore DOCG Col De Mez it is produced with Glera grapes ripened on the vineyards of the historic hill called Col de Mez. The harvest takes place in September and is strictly manual. It is also called the "heroic harvest" precisely because picking the grapes in these rows is not easy at all. The slopes are steep, the hills craggy, each operation requires attention and experience. Uncork it during a dinner with friends or a family toast The gritty and youthful bottle also lends itself well as a gift idea. Col De Mez Valdobbiadene Prosecco Superiore DOCG Brut, one of the most loved and requested of our range.

After harvesting, the grapes are subjected to light pressing and slow fermentation in steel tanks. The sugars in the wort are transformed into alcohol. BRUT NATURE version. The wine is then bottled where natural fermentation begins. This methodology recalls the Prosecco "of our grandparents" which was prepared when the machinery for sparkling wine didn't exist yet. The sediment that can be seen on the bottom of the bottle is therefore the natural result of the fermentation work of the yeasts in the bottle. For this reason it is also called Prosecco "Col Fondo" or "sur-lie" in the French style.