Full bodied White wine from Garganega grapes by one of Veneto's best winemakers. Stainless steel fermented and unoaked with bright lemon zest aroma.

Cielo's light and fruity Pinot Noir made in stainless steel with a low tannin style.

Costadila is a closed ecosystem farm in the hills north of Venice. Each cuvee is bottled by its vineyard elevation and the wine is fermented in bottle and presented with the lees in the bottom of the bottle.

100% Garganega, the grape known for making Soave.  Xodo uses equal parts semi-carbonic maceration and one-week skin contact, after which the wines age six months in concrete and four in fibreglass.  As with the Nina, tremendous value.

70% Garganega, 30% Pinot Bianco, this wine sees ten months in fibreglass and four in ceramic amphora.  Excellent value.

Tai Rosso from vines planted in 1964. They didn't make much of this, so the allotment was small.  Get it while you can!

Handpicked Tai Rosso grapes (a genetic match with Grenache) make for a light, fresh red with red berries on the palate.

Organic co-fermented blend of Pinot Grigio, Glera and Chardonnay aged on lees in stainless steel with partial MLF which keeps the wine focused on the fruit but adds sublte yeast and dairy traits.

A non-vintage blend of Merlot, Cabernet Sauvignon, Raboso and Corvina with lots of plummy and cherry fruit to balance out its earthier qualities.

Recioto is the most ancient wine in Valpolicella, going back to Roman times.  The bunches dry for about 3 months before pressing, and the wine ages in French oak tonneaux for about 30 months. The result is a delicious sweet wine backed with the necessary acidity.  The best match for chocolate in the store.