Vette owes its name to the imposing peaks that frame the vineyards from which it is made, a Sauvignon Blanc of great freshness and minerality.

It is, in fact, made from pure Sauvignon Blanc grapes, harvested solely by hand in September. The vinification is carried out in white with crushing and destemming of the grapes, followed by a short cold preventive maceration.

The nose presents aromas of green pepper, white peach and sage.

The Savignon "Vette" Tenuta San Leonardo is a luminous white wine, capable of giving all the richness of Sauvignon in a savoury and pleasant drink. Fresh and fragrant, it goes well with light dishes with versatility and is pleasant and intriguing as an aperitif.

Trebbiano Marina Cvetic is a Riserva made by Cantina Masciarelli from Trebbiano d'Abruzzo grapes grown in vineyards at altitudes between 250 and 390 metres above sea level and trained according to the traditional Abruzzo pergola.

The grapes are harvested by hand and fermented in 100% new barriques, where they are left to mature on their lees for 18 months. This is followed by the bottling stage and, once in glass, the wine rests for a year before being put on the market.

Pieropan's Soave Classico Calvarino is obtained from the Calvarino vineyard, located in the heart of the Soave Classico zone, and is the oldest family estate, purchased in the early 1900s.

The name Calvarino derives from "little calvary", due to the difficulty of working the land and the tortuous path necessary to reach it. The most characteristic of Leonildo Pieropan's Soave wines comes from this splendid and complicated territory, with its marked varietal notes and distinctive freshness and minerality.

The Friuli Isonzo Bianco DOC Flors di Uis di Vie di Romans is a stupendous and well-chosen blend of Malvasia, Riesling and Friulano, capable of delighting the palate and the mind: full, fragrant, juicy and tasty. Passion fruit, mango, floral notes, sweet spices, vanilla nuances: all the scents almost seem to come to life in the glass and reach the nose, literally satisfying it.

On tasting, the wine continues to be very expressive, with a predominance of the floral over the other flavours.

It is deep, vivid and structured.

San Clemente from the Zaccagnini winery represents the synthesis of white wines from the Abruzzo region, combining the intense and vertical freshness of Trebbiano d'Abruzzo with the richness and structure of Pecorino and the delicacy of Passerina.

The vineyards are cultivated in contrada Pozzo in Bolognano, in a magnificent hilly area, particularly suitable for white grapes, which reach a perfect degree of ripeness while maintaining an optimal acidity. After the harvest, the grapes are softly pressed under vacuum to extract only the free-run juice. Alcoholic fermentation and subsequent malolactic fermentation take place in stainless steel tanks.

The wine matures in stainless steel for 12 months, followed by a further 3 months in barriques before bottling.

The Tal Luc Passito wine from Lis Neris comes from vineyards on the estate that are over 25 years old. 

The plots are situated on a gravelly plateau of calcareous matrix, characterised by poor and very draining soils, which naturally limit the yields. At the end of the harvesting operations, the most beautiful, healthy and ripe bunches of grapes are left to dry for a period of 120/130 days in an environment with controlled temperature and humidity, so as to favour the slow dehydration and concentration of sugars and aromas.

The grapes are pressed very softly and the dense, rich must is fermented in French oak barriques.

The wine matures, again in barriques, and completes its ageing with a long period in bottles before release.

A classic Prosecco for aperitifs, soft and elegant, it is also an excellent accompaniment to fish dishes and first courses with vegetables. The fine perlage and ease of drinking make it a product appreciated by all palates.

Top of the range from Casa Gheller, Cartizze Dry is an extremely fine and elegant wine, with a perfect perlage and a sweetness that make it perfect for the whole meal and for the aperitif. Very few bottles are produced.

The characteristics that have made Ceretto Blangé so famous are due to the daring and artistic spirit of oenologist Donato Lanati who, in order to enhance its fullness and aromatic intensity, refined the technique of cryomaceration in the 1980s, i.e. the contact of the skins with the must for about 12 hours at a temperature of 5°C.

This technique favours maximum extraction of the aromas contained in the grapes while safeguarding the aromatic cleanliness and delicacy of the fruit. The aromas are very intense and varied: pear, apple, peach, citrus and lots of tropical fruit. The sip confirms the intensely fruity soul, combined with a balanced freshness and excellent persistence. 

Lugana Ca' dei Frati derives from a terroir that sees vines up to 40 years old, planted in the lower Garda area, on calcareous and clayey soils caressed by an ideal microclimate.

The cuvée I Frati, derives from a careful selection of grapes from various parcels that, once fermented in steel, and having carried out 80% malolactic fermentation, are then blended to give the final wine its characteristic identity, fresh and soft. it is aged for 6 months in steel with the presence of fine yeasts. Its journey ends with further ageing in the bottle for a further 6 months.

Clara Marcelli's Passerina Raffa is a fresh and drinkable wine, the right combination of minerality and crisp fruit. The white Raffa is made from pure Passerina grapes from vineyards near Piceno at an altitude of 250 metres. 

In the vineyard, organic farming and manual harvesting are practised, while in the cellar, spontaneous alcoholic fermentation takes place in steel vats and the wine is aged for 10 months, again in steel containers, to preserve the freshness of the fruit. And it is precisely this refinement that makes Raffa a wine for aperitifs, but one that does not disdain more important and demanding pairings.

Marke is a bet by the Clara Marcelli winery, which wanted to experiment with cold maceration on the skins until the start of fermentation. Approximately 1000 bottles are made from a careful selection of the best exposed pecorino grapes, harvested at the right ph of ripening.

The mass is then pressed and the must moved to the barrels where alcoholic fermentation finishes. A subsequent evolution in new wood for about 20 months completes the vinification and ageing cycle. This wine is a bet definitely won by the Marcelli winery, try it to believe!