Experiencing and appreciating a good wine is a pleasure and an act of culture, awareness and gratitude towards the land, its fruits, its cultivators.

Transcription

1 English

2 The landscape

3 Experiencing and appreciating a good wine is a pleasure and an act of culture, awareness and gratitude towards the land, its fruits, its cultivators. The Montello and Colli Asolani DOC area expands in the north west of the city of Treviso, in the first piedmont hilly zone. This area is represented by a very long zone at the foot of the hill and by a very long hilly zone facing east-west direction, joined by a plain area and by the Mercato Vecchio hills of Montebelluna and of Caerano San Marco. The hydrography is characterised in the north by the Piave river and in the southern part by the Canale del Bosco, which flows at the food of Montello. The surface substratum of the lands located in the area of Montello mainly consists of ferritised clay of a dark reddish brown colour. The Montelliana area has always been dedicated to wine-growing, thanks to the special structure of the land and to a lucky climatic exposure: two essential elements that created optimal hydro-geological conditions for growing great vineyards of Cabernet, Merlot and Prosecco, which form the slopes and plains of this area.

4 Vineyard and cultivation

5 Serafini & Vidotto grow their vineyards according to ethics, searching for taste, observing the paces and principles of a compatible and intelligent farming. Since 1987, the 20 hectares produce best grapes of the area. The quality of the wines is the result of the careful work in the vineyards. Healthy and ripe grapes, obtained with the high standards of manual labor, the right plan density (about 6000 plans/hectare) and low yields. More or less one bottle per vine. Without losing the sense and proportion of things, supporting the forces and the capacity of land, air, climate. Being content with a limited production, which grows very slowly respecting the character and nobleness of the result.

6 In the vineyard: innovation and research

7 Serafini & Vidotto preserve the soil and its vitality by maintaining the organic substances and by enriching them with the same microorganisms nature has chosen for the plants own benefit. We defend the vineyard against diseases also thanks to the effect of these micro-organisms that stimulate the vines to react effectively on infections. Only if necessary we treat them with phytosanitary products which are - due to the fact that we treat our vines with biological methods - just copper and sulfur. We cultivate the vine before we produce the grapes and the wine: we do not exploit our land, but we take care of it so it can express its potential in the best possible way and it can be noticed in the quality that we will find in our glasses, without having stolen from nature. For years we have been experimenting in the field of the induction of resistance in collaboration with private and public research centers and universities, and we have combatted the use of chemicals as well as human intervention in general.

8 Vino libero - being natural

9 Producing Vino Libero our good habit since Vino Libero is a project that unites those vineyards that cultivate and produce wine the most natural way possible by trying to reduce as much as possible the chemical processes used for conventional wineproduction. This is why since and even before regarding the elimination of the use of herbicides - we have initiated a virtuous way aiming for a natural system of cultivating our grapes and our wine production - trying to discover the true nature of our wine. Our great assets. Labor in the vineyard aware of tradition: - use of natural fertilizers authorized for the biological sector; - NO to herbicides, YES to digging the terrain; - use of our compost produced and reintegration as fertilizer and inductor for the resistance of our vines; - biological conversion of our vines and special treatment with micro-organisms to stimulate the selfdefense of the plants; - abatement of the use of copper; - anti-parasite treatment reduced from the first year of reference by almost 60%; - grape harvest by hand. Labor in the winery with the objective of absolutely 0 use of chemicals: - percentage of SO2 almost always less than 50% respective the legal maximum limit allowed; - long-term experiments in cooperation with prestigious research centers in order to improve our performance. Current research. In order to decrease the treatment on a basis of a product synthesis: protocol with Gruppo Zero, established in after several years of collaboration with Giusto Giovanetti, CCS Aosta. Regarding biological conversion: Horta (Vitebio Net and biological conversion in collaboration with the University of Piacenza: Prof. Rossi, Prof. Caffi and team). For composting and the research regarding the inductors of resistance: 1-2 doctoral candidates of the University of Padua, supervised by Prof. Roberto Causin. Our results. - A Vino Libero respecting the environment and those who appreciate it. - A Good Wine which has resumed character, taste and perfume that had been lost out of sight. - Compatible and intelligent agriculture. Ever since characteristic of Serafini & Vidotto.

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11 Our wines

12 MONTELLO E COLLI ASOLANI DOC ROSSO Production area: Montello - Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 6/6,300 vines per ha Harvest: from the end of September for Merlot and late October for Cabernet Wood ageing: from 15 to 24 months according on the variety and the vintage Wood used: oak Bottle ageing: from 1 to 2 years Alcoholic Content: 13.00%

13 COLLI TREVIGIANI IGT Production area: Montello - Nervesa della Battaglia (TV) Grape varieties: Pinot Nero 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 6,300 vines per ha Harvest: end of August /beginning of September Wood ageing: from 14 to 18 months Wood used: oak Bottle ageing: 2 years Alcoholic Content: 13.00%

14 MONTELLO E COLLI ASOLANI DOC ROSSO Production area: Montello - Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 6/6,300 vines per ha Harvest: from the end of September for Merlot and late October for Cabernet Wood ageing: from 13 to 18 months according on the variety and the vintage Wood used: oak Bottle ageing: minimum 12 months Alcoholic Content: 12.50%

15 VINO DA TAVOLA RECANTINA ROSSO Production area: Montello and Colli Asolani (TV) Grape varieties: Recantina 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 5/6,000 vines per ha Harvest: mid-october Bottle ageing: 3/6 months Alcoholic Content: 13.00%

16 DELLE VENEZIE IGT BIANCO Production area: Province of Treviso Grape varieties: Sauvignon 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot and Sylvoz Density: 4,200/6,300 vines per ha Harvest: second part of September Bottle ageing: 3/6 months Alcoholic Content: 11.50%

17 MONTELLO - COLLI ASOLANI DOC MANZONI BIANCO Production area: Montello e Communities Area DOC Grape varieties: Incrocio Manzoni Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 5,000 vines per ha Harvest: mid-september Bottle ageing: at least 3 months Alcoholic Content: 12.50%

18 MONTELLO E COLLI ASOLANI DOC ROSSO Production area: Montello - Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 4,500/6,000 vines per ha Harvest: from the end of September for Merlot and late October for Cabernet Wood ageing: 10 months Wood used: oak different sizes and never new Bottle ageing: minimum 6 months Alcoholic Content: 13.00%

19 DELLE VENEZIE IGT SAUVIGNON Production area: Province of Treviso Grape varieties: Sauvignon 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 4,000/6,000 vines per ha Harvest: September Bottle ageing: 3 months Alcoholic Content: 11.50%

20 Our Bollicine

21 ASOLO PROSECCO SUPERIORE D.O.C.G. EXTRA DRY BOLLICINE DI PROSECCO ASOLO D.O.C.G. Production area: Winery soil Nervesa della Battaglia (TV) Grape varieties: Prosecco 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot and Sylvoz Density: 4,200/6,300 vines per ha Harvest: end of September Bottle ageing: not less than 4/5 months Alcoholic Content: 12.00%

22 PROSECCO DOC TREVISO EXTRA DRY Production area: Montello and all areas within the consortium Grape varieties: Prosecco 100% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot and Sylvoz Density: 4,200/6,300 vines per ha Harvest: end of September Bottle ageing: at least 3 months Alcoholic Content: 12.00%

23 VINO SPUMANTE ROSATO Production area: Veneto Grape varieties: Chardonnay 90% and Pinot Nero 10% Soil: Ferretto soil (reddish brown clayey soil) Training System: Guyot Density: 4,200/6,300 vines per ha Harvest: first two weeks of September Wood ageing: 12 months for the Pinot Nero Wood used: oak (two years old) Bottle ageing: at least 4/6 months Alcoholic Content: 12.00%

24 Via Carrer, 8/ Nervesa della Battaglia (TV) Italy Tel serafinievidotto@serafinievidotto.com Printed on recycled paper