In Vetrina

Prosecco
Extra Dry DOC

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And in winter, when you draw the
wine, let there be in your heart a
song for each cup; And let there be in the song a
remembrance of the autumn days, and
of the vineyard, and of the winepress.


Kahlil Gibran (The prophet, 1923)

Winery
 

Winery

The wine of Venice

There is a corner of Veneto, between the Venetian Lagoon and the Alps, where water abounds (it is crossed by the Livenza and Tagliamento rivers, which carry the mineral wealth of the mountains down to the valley) and sunlight is plentiful. This area has been a vineyard and a wheat-belt since Roman times. Here the legions of Rome built great riches, and the Republic of Venice sourced the wine and grain for its ships. This is Eastern Veneto, where Torresella produces the typical wines of the great Italian oenological tradition: the quintessential local wines, like Refosco, and those that have become local, like Merlot and Cabernet, because they were “imported” from France at the end of the 19th century by seasonal labourers from the area. Then there’s Sauvignon Blanc, Chardonnay, Pinot Grigio and Prosecco.

Torresella is an excellent estate that has been designed and built to produce high-quality wines while maximizing environmental sustainability, in a challenging location characterized by narrow day-night temperature fluctuations, a low altitude, and plentiful water. Large-scale hydraulic engineering projects have drained the soil of the vineyards, and the almost incessant strong sunlight has been mitigated by a futuristic underground micro-irrigation project. Here, in a fully Mediterranean climate, where prickly pears grow alongside the vineyards, wines of great personality are born.

Cabernet

Veneto IGT

Technical Information

Vinification is on the skins with selected yeasts. The must-wine remains in contact with the skins for 8-12 days. The next stage is racking into cement tanks, where fermentation is completed at 25 °C.

Tasting Note

This wine has a deep ruby red color has a sharp and vinous scent, with the typical herbaceous notes, expressed by the varietal in this territory. It is dry on the palate, with attractive tannins and a satisfying finish.

Food Matchings

It goes particularly well with poultry dishes, game bird and aged cheeses.

Grapes:

Cabernet

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz - Spurred cordon

Plant density:

3,500 -5,350 vines per hectare (1,420 - 2,170 per acre)

Harvest period:

Second half of September

Alcohol level:

12.50 % vol.

Serving temperature:

16 - 18 °C (61 - 64 °F)

Recommended glass:

A large Bordeaux-style glass, narrowing at the rim

Aging potential:

4/5 years

Format (CL):

75 (25,3 oz)

Chardonnay

Veneto IGT

Technical Information

Vinification is off the skins. The grapes are soft-crushed as soon as they arrive at the cellar. The must is then cooled to 10 °C and allowed to settle before alcoholic fermentation is started by inoculating selected yeasts. The temperature is maintained at about 16 -18 °C.

Tasting Note

A dry white wine, with an intense straw yellow color. It displays fine, elegant aromas that are characteristic of the vine, as well as the acidity of the structure that keeps it deliciously refreshing.

Food Matchings

It goes well with light appetizers and white meat based preparations, ideal with baked or grilled fish.

Grapes:

Chardonnay

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz - Guyot

Plant density:

3,000 - 4,500 vines per hectare (1,215 - 1,820 per acre)

Harvest period:

First half of September

Alcohol level:

12,50 % vol.

Serving temperature:

10 - 12 °C (50 - 54 °F)

Recommended glass:

A medium-sized, tulip-shaped glass, narrowing at the rim

Aging potential:

2/3 years

Format (CL):

75 (25,3 oz)

Pinot Grigio

Veneto IGT

Technical Information

Vinification is off the skins. The grapes are soft - crushed as soon as they arrive at the cellar. The must is then cooled to 10 °C and allowed to settle before alcoholic fermentation is started by inoculating selected yeasts. The temperature is maintained at about 16 - 18 °C.

Tasting Note

A dry white wine with a straw yellow hue. It stands out for its finesse and its persistence on the nose and palate.

Food Matchings

Excellent as an aperitif, matches well with rather elaborate fish recipes.

Grapes:

Pinot Grigio

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz

Plant density:

3,000 - 4,800 vines per hectare (1,215 - 1,945 per acre)

Harvest period:

First half of September

Alcohol level:

12,00 % vol.

Serving temperature:

10 - 12 °C (50 - 54 °F)

Recommended glass:

A medium-sized, tulip-shaped glass, narrowing at the rim

Aging potential:

2/3 years

Format (CL):

75 (25,3 oz) - 150 (50,7oz)

Sauvignon

Veneto IGT

Technical Information

Vinification is off the skins. The grapes are soft-crushed as soon as they arrive at the cellar. The must is then cooled to 10 °C and allowed to settle before alcoholic fermentation is started by inoculating selected yeasts. The temperature is maintained at about 16 - 18 °C.

Tasting Note

A dry white wine, whose color is straw yellow with greenish highlights. Its herbaceous fragrance, that reminds of elder, it’s typical of the varietal. Its good underlying freshness is matched by pleasant softness.

Food Matchings

Excellent with appetizers, fish recipes with sauces or vegetable risottos.

Grapes:

Sauvignon

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz

Plant density:

3,000 - 3,500 vines per hectare (1,215 - 1,420 per acre)

Harvest period:

First half of September

Alcohol level:

12,00 % vol.

Serving temperature:

10 - 12 °C (50 - 54 °F)

Recommended glass:

A medium-sized, tulip-shaped glass, narrowing at the rim

Aging potential:

2/3 years

Format (CL):

75 (25,3 oz)

Refosco dal Peduncolo Rosso

Veneto IGT

Technical Information

Vinification is on the skins with selected yeasts. The must-wine remains in contact with the skins for 8 - 12 days. The next stage is racking into special tanks, where fermentation at 25 °C is completed.

Tasting Note

A red wine with a strong personality and a characteristic intense red color. It offers rich scents of wild berries and a long persistent finish with delightfull bitter notes.

Food Matchings

Particularly suitable for meat servings, from mixed grills to game.

Grapes:

Refosco dal Peduncolo Rosso

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz - Guyot

Plant density:

3,000 - 5,350 vines per hectare (1,215 - 2,170 per acre)

Harvest period:

Second half of September

Alcohol level:

12,50 % vol.

Serving temperature:

16 - 18 °C (61 - 64 °F)

Recommended glass:

A large Bordeaux-style glass, narrowing at the rim

Aging potential:

4/5 years

Format (CL):

75 (25,3 oz)

Prosecco doc
Prosecco Extra Dry
Prosecco Extra Dry
Prosecco DOC
Prosecco Frizzante Spago
Prosecco Frizzante Spago
Prosecco DOC
Veneto IGT White
Chardonnay
Chardonnay
Veneto IGT
Pinot Grigio
Pinot Grigio
Venezia DOC
Sauvignon
Sauvignon
Veneto IGT
Veneto IGT Red
Merlot
Merlot
Veneto IGT
Cabernet
Cabernet
Veneto IGT
Refosco dal Peduncolo Rosso
Refosco dal Peduncolo Rosso
Veneto IGT

Merlot

Veneto IGT

Technical Information

Vinification is on the skins with selected yeasts. The must-wine remains in contact with the skins for 8 - 12 days. The next stage is racking into cement tanks, where fermentation is completed at 25 °C.

Tasting Note

A dry red wine with a distinctive alcohol-rich nose and subtly herbaceous flavours. The palate puts the accent on structure and softness but there is still plenty of body and well-gauged extract.

Food Matchings

Ideal with roasts, grilled red meats and refined poultry dishes.

Grapes:

Merlot

Production area:

Veneto

Altitude:

At sea level

Type of soil:

Clay, of fluviatile and alluvial origin

Training system:

Sylvoz - Spurred cordon

Plant density:

3,500 - 5,350 vines per hectare (1,420 - 2,170 per acre)

Harvest period:

Second half of September

Alcohol level:

12.50 % vol.

Serving temperature:

16 - 18 °C (61° - 64° F)

Recommended glass:

A large Bordeaux-style glass, narrowing at the rim

Aging potential:

4/5 years

Format (CL):

75 (25,3 oz)

Prosecco Extra Dry

Prosecco DOC

Technical Information

The base wine is transferred into pressure tanks to referment with the aid of
selected yeasts for 18-20 days, at a temperature of 14-16 °C. When the desired
pressure of about six bar has been reached, the mass is chilled to -4 °C to arrest
fermentation and stabilise the wine. The mass is then kept at a controlled
temperature of 5 - 7 °C for at least one month to encourage natural maturation
in contact with the lees. When the process is complete, the wine is filtered and
bottled isobarically.

The base wine is transferred into pressure tanks to referment with the aid of
selected yeasts for 18-20 days, at a temperature of 14-16 °C. When the desired
pressure of about six bar has been reached, the mass is chilled to -4 °C to arrest
fermentation and stabilise the wine. The mass is then kept at a controlled
temperature of 5 - 7 °C for at least one month to encourage natural maturation
in contact with the lees. When the process is complete, the wine is filtered and

bottled isobarically

Tasting Note

A pale straw yellow in color, this typical sparkling wine from the Veneto is fresh and delicately aromatic, exquisitely balanced and decidedly delicious.

Food Matchings

Can be drunk through the meal but is also excellent with biscuits or fruit desserts.

Grapes:

Glera

Production area:

Municipality of Treviso and Venezia

Altitude:

0 - 400 metres above sea level (0 - 1,315 ft.)

Type of soil:

Shallow morainic

Training system:

Sylvoz - Doppio Capovolto

Plant density:

3,000 - 4,000 vines per hectare (1,215 - 1,620 ft.)

Harvest period:

First half of September

Alcohol level:

11.50 % vol.

Serving temperature:

8 - 10 °C (46 - 50 °F)

Recommended glass:

Medium-sized tulip-shaped, narrowing towards the rim

Aging potential:

Two to three years

Format (CL):

75

Prosecco Sparkling Spago

Prosecco DOC

Technical Information

The base wine is transferred into pressure tanks to referment, with the aid of selected yeasts for 8 - 10 days, at a temperature of 14 - 16 °C. When the desired pressure of about 2.5 bar has been reached, the mass is chilled to -4 °C to arrest fermentation and stabilise the wine. The mass is then kept at a controlled temperature for at least one month to encourage natural maturation in contact with the lees. When maturation is complete, the wine is filtered and bottled isobarically.

Tasting Note

The attractive bouquet of this semi-sparkling wine discloses a distinctively varietal aromatic note.

Food Matchings

A delicious partner for fish starters and light pasta or rice dishes.

Grapes:

Prosecco

Production area:

Provinces of Treviso and Venice

Altitude:

0 - 400 m above sea level (0 - 1,315 ft.)

Type of soil:

Shallow morainic

Training system:

Sylvoz - Doppio Capovolto

Plant density:

3,000 - 4,000 vines per hectare (1,215 - 1,620 per acre)

Harvest period:

Second half of September

Alcohol level:

11,00 % vol.

Serving temperature:

8 - 10 °C (46 - 50 °F)

Recommended glass:

A medium-sized, tulip-shaped glass, narrowing at the rim

Aging potential:

2/3 years

Format (CL):

75 (25,3 oz)

Veneto Orientale
 

Veneto Orientale

If we look at a map, we can see that Torresella lies in the middle of a large polygon, whose sides are formed by the Adriatic to the south, the great Veneto-Friuli plain to the east and west, and Lower Friuli and the Prealps to the north. The landscapes change and merge with each other. Away from the great urban areas lies a part of Italy where agriculture returns to play a leading role. Just a few kilometres from the vineyard are the Venetian and Marano Lagoons (the former a UNESCO World Heritage Site), with some of the last surviving wetlands in Europe: unspoiled portions of coast inaccessible for long stretches, dotted with reed barns, where herons and migrant birds reign supreme. Ernest Hemingway used to go hunting here, and used it as the setting for his penultimate novel, Across the River and into the Trees”, published in 1950.

The fertile medium-textured soil is rich in clay and mineral salts carried down from the mountains by the rivers. 

Contact
 

CANTINE TORRESELLA SPA

 

Via Ita Marzotto, 8
30025 Fossalta di Portogruaro (VE)
tel. +39 0421 246 111
fax. +39 0421 246 417
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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