• PROSECCO

    Brut sparkling wine made from volcanic grapes grown by us on the slopes of the Euganean Hills.
    Fine perlage with persistent bubbles balance the slight initial sweetness in a drier and more elegant finish.

    First fermentation in stainless steel tanks at a controlled temperature for 10-12 days. This procedure gives a still wine which undergoes a second fermentation by the Charmat method in Autoclave for about 60 days.

    GRAPE VARIETY: 100% Glera

    PAIRINGS: Aperitifs, fish and land appetizers

    75cl  C$29.00 plus 13% HST          

    Orders only by the case or mixed case of 6 bottles

     

  • GARGANEGA

    Still white wine made from only old Garganega vines.
    Fresh and with fruity aromas and white flowers, it shows an excellent balance between body and its elegance.

    The soft pressing takes place in the absence of stalks, followed by a cold maceration for 10-15 hours at 6-8 ° C. The wine is then fermented in stainless steel tanks for 10 days.

    VINTAGE: 2018

    GRAPE VARIETY: 100% Garganega

    PAIRINGS: Fish and white meats, soups, young cheeses.

    75cl  C$35.00 plus 13% HST          

    Orders only by the case or mixed case of 6 bottles 

  • VALPOLICELLA RIPASSO

    This wine comes from a special vineyard, grown in an old marl quarry at 450m altitude.
    Our Ripasso Superiore is characterized by aromas of ripe red fruit, light tannins and a long finish.

    After a first fermentation in stainless steel tanks, towards the end of February the wine is fermented in contact with the Amarone skins for about 15 days. After this, the wine is matured in oak barrels for about 24 months, followed by a further maturation of 6 months in the bottle.

     

    VINTAGE: 2015

    GRAPE VARIETY: Corvina, Corvinone, Rondinella, Oseleta

    PAIRINGS: Ideal with red meats, medium-aged cheeses, or traditional dishes such as grilled red “pasta e fasoi” and medium-aged cheeses.

    75cl  C$45.00 plus 13% HST          

    Orders only by the case or mixed case of 6 bottles 

  • AMARONE DELLA VALPOLICELLA

    This wine comes from a special vineyard, grown in an old marl quarry at 450m altitude.

    Our Amarone combines body and elegance, distinguishing itself for the balance between the ripe tannins and the aromas of dried fruit, spices and the intense garnet color. The finish is surprisingly long.

    The hand-picked grapes are dried in boxes. Fermentation takes place in stainless steel tanks for about a month. Then the wine is left to rest with a long aging period divided by a first phase in barrique for 3/4 years and a subsequent one in bottle for about 9 months.

     

    VINTAGE: 2014

    GRAPE VARIETY: Corvina, Corvinone, Rondinella, Oseleta

    PAIRINGS: Seasoned cheeses, red meats, game

    75cl  C$89.00 plus 13% HST          

    Orders only by the case or mixed case of 6 bottles 

Our philosophy


Is it possible, nowadays, to talk about quality without considering true sustainability?
We don’t think so.
The is the cornerstone of our philosophy that guides us everyday in the everlasting challenge of producing “the best possible wine”.
So, what does quality mean to us?

Authenticity: wine has to be a true expression of the terroir and the vines

Sustainability: wine has to be a living product of an healthy and natural environment and, as such, it can’t be processed in any way that reduces it’s vitality and it’s true essence.

Artisanal: wine has to be produced with passion and paying attention to each and every detail

Unique: wine can’t follow trends but it has to be the true and free expression of a vine and the people working it.

Sharing: there must be a reason why there is more than one glass in a bottle.

Natural Farming


Following the core principles of biodynamic, we work to integrate as much as possible our vineyards in the natural environment that surrounds us.
We preserve and promote biodiversity, keeping vast areas of woods all around our vineyards, raising animals and integrating other crops. We work to recover the natural balance and fertility of the soil through a series of techniques like biodynamic compost, sovescio and the use of microorganisms.

Vines growing in a healthier soil, rich in microorganisms and microbiological activity, are in fact able to develop a stronger and deeper roots system which is essential to absorb mineral salts present in the soil.
Through the use of micro elements and herbal teas we also work to recover and enhance the natural resistance of the vines to pathogens. All this work is focused on the final goal of having fruits that are healthier, richer in aromas and taste and truly representative of our terroir.

Natural Winemaking


The work in the winery follows the same idea and principles that guide us all year around in the vineyards.
After years of practice and research to make wines that are truly terroir driven and an authentic expression of our grapes, we are now using only native yeasts avoid filtrations and other processes that could alter the identity of the wine and add only minimal amounts of sulphites…

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EDI CONSULTING 

3-32 Glenholme Avenue, Toronto M6H3A9, Ontario Canada.