Novello Marca Trevigiana

Production area

Novello wine results from the carbonic maceration of the best grapes of the red Merlot and Cabernet varieties, which are the typical vines of the Treviso district. These two vines are widely grown in Veneto, Friuli Venezia Giulia, Trentino Alto Adige, Piedmont, Lombardy, Emilia, Toscana and Lazio. Wine-making technique: Carbonic maceration is a vinification technique used for the production of red wines that are soon drinkable . Carbon maceration reduces the acidity of the young grapes, and results in a harmonious and rotund red wine that can be drunk from November on. The grapes are harvested inside boxes when perfectly ripe and healthy, and are not crushed. Small purposely-built containers are filled with grapes, closed and filled with carbon dioxide. Fermentation then occurs inside the entire grapes, under the action of enzymes which reduce grape acidity. The grapes – still almost completely entire - are removed from the containers after approximately 20 days and are crushed. Must fermentation occurs inside tanks at controlled temperature.

Organoleptic characteristics:

• Colour: Faint ruby red

• Aroma: Its distinguishing aroma reminds of red fruits, such as blackberries, raspberries and strawberries, and is accompanied by a firm scent of cinnamon
• Flavour: Pleasantly harmonious, fresh, smooth, with a soft yet dry aftertaste

Serving suggestions

Excellent with poultry, red meat and semi-matured cheese. Ideal with roasted chestnuts.

Serving temperature

 10 - 12°C

Storage

Store in a cool place, away from the light and heat

Prosecco

For most of the people Processo is an italian sparkling wine. Prosecco is in reality a wine type, coming from the same name place next to Triest. The grape from this wine develops naturally in the position and micro climate of Conegliano and Valdobbiadene, province Treviso. Out of these grapes are pressed different versions of wine. The nonsparkling version, the Frizzante and Spumante (sparkling wine). The nonsparkling Prosecco, so called Prosecco Tranquilo, is mostly consumed in the area Venetia and still is a must for the fish restaurants in this region. The Frizzante and Spumante (sparkling wines) are produced from the non sparkling wine by a second fermentation process, the finest version Prosecco Frizzante was previously produced by bottle fermentation. The difference between Frizzante and Spumante is partly due the bottle pressure. The Spumante contains more than double the carbonic acid content of the sparkling wine and also has a higher alcoholic content. This fine, constant and full frothy/sparkling Prosecco version is more expensive (also caused by the tax in Germany for sparkling wine) Prosecco, non sparkling, pearl wine or sparkling wine should be consumed whilst they are young You can drink Prosecco very cool/cool temperature as an aperitif or accompany starters or fish menus.

Wine and Categories

We have a big wine selection including those from small producers, that’s why changes in vintage/year may occure. In this case we offer the most appropriate vintage/year.