MOSCABIANCA

The discussion over what to do with our tocai vineyard, dating back to far-off 1967, was quite lengthy. These vines represented, in a way, the cornerstone of our venerable winery and Lisio's legacy. Finally, we agreed that preserving our heritage necessitated a massive re-planting (at 6,000 vines/ha, versus the original 1,200). A third of the vines are of our own clone, obtained by massal selection from our very oldest vines, which after so many years among our rocks, are certainly at home here. Of the two other tocai cultivars, one is from the plains, traditional to the Grave area, elegant and aromatic, while the second, more powerful and full-bodied, originates in the hills. All three were deliberately planted in our least fertile soils, which will ensure beautifully crisp, elegant wines.

MALPELO

Pinot Grigio the way it used to be made in the 1970s, allowing it to macerate overnight on the skins. The color changes, assuming a coppery, onion-skin hue, and the "juice" as well: it definitely shows more character than the usual Pinot Grigios. The aromas are more confident and evolved even when the wine is young, and its full body and intriguing, subtle tannins make the ideal partner for fat-rich fish and fried dishes.

BASTIANO

A challenge, to create a red wine that would go well with fish.
We started with our youngest Refosco vineyard, whose grapes, naturally, were light in tannin but high in acidity for a red grape, perfect for a light-bodied red wine that would maintain its freshness for some time. Cold maceration and maturation in stainless steel produced an elegant Refosco redolent of fresh fruit and a subtle hint of rose petals. A great alternative to white wines, accompanying fish dishes and particularly fat-rich fish such as eels.

QUATTROPERUNO UNO (Four-for-one)

Up until 2004 our Sauvignon Blanc was sourced from vines of the R3 clone, planted in 1981; this was contrary to the practice in our area of utilising only French clones. R3 is a difficult cultivar, giving loose clusters and low yields, but, with time, it proved us right, and its Sauvignon Blanc became our winery standard-bearer. Between 2002 and 2003, in a vineyard of low-nutrient soils that are very distinctive, we planted three clones, at 6,000 vines/hectare, each of which contributes something different to the wine: one green and austere, another marked by fruity fragrances and delicate notes of pear, and the third a local clone with more typically varietal traits. Plus, we kept some Viognier, for greater body and roundness. The result was Quattroperuno (Four-for-one), which seems a distant cousin of our Sauvignon, come back from a warm, far-off country, and loaded with tropical fruit. We recommend it with fruit and with salads made with fish.

PEEECORANERA (The black sheep)

Five lots of Merlot, each showing fullness of palate and aromatic complexity, complement each other in this wine, all sourced from a cru with clayey soils, the most suitable of our plots for red wines.
After comparative experiments carried out in the cellars over the last few years, we decided to subject the five Merlot lots, with equal amounts of each, to cold maceration, as well as to micro-oxygenation at the end of the alcoholic fermentation. That gave excellent results: superior tannins and anthocyanin extraction, as well more intense aromas. A brief stay in barriques added note of complexity and elegance to a Merlot by any measure robust and powerful.

TER offers the velvety smoothness of the classic
Bordeaux blend of Merlot and Cabernet Sauvignon,
but adds the distinctiveness of the local refosco dal
peduncolo rosso variety.

Appealing, crisp, and very easy to drink, wines of
impressive character, but not overly aromatic, they
can be enjoyed with a wide range of dishes.

The closure, of the best-quality silicone, ensures
optimal preservation and allows the bottled wine to
evolve naturally.