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.

Durella as a single-grape wine is a rarity. This is a rich, dense, and nutty white wine.

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 used 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. 

Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.

Easy drinking go to Biodynamic Pinot Grigio with light apple fruit notes and a pleasant balance between body and acidity.

Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.