Loredan Gasparini Venegazzu CAPO DI STATO

This red is made from a blend of Merlot and Cabernet Sauvignon grown in the historic vineyards traditionally hosting Count Loredan Gasparini. After the malolactic fermentation in stainless-steel tanks for about ten days, at a controlled temperature of 30°C is completed, it is moved to barrels of different weight for twelve months and then is kept in bottle for a further six months. (12 x 75 cl)

This wine has a vivacious, intense perfumed character. (12 x 75 cl)

Brilliant, deep straw coloured wine with antique gold reflections and a rich fruity nose reminiscent of ripe yellow peach and ripe banana, elegantly fused with an exotic aroma of sandalwood. (6 x 75 cl)

Loredon Gasparini VENEGAZZU' DELLA CASA Colle Trevigiani IGT from Italy by Azineda Agricola Conte Loredon Gasparini (6 x 75 cl)

Loredon Gasparini Cabernet Sauvignon del Montello e dei Colli Asolani DOC from Italy, Veneto, Montello and Colli Asolani by Azineda Agricola Conte Loredon Gasparini (12 x 75 cl)

Loredon Gasparini FALCONERA ROSSO Cabernet Merlot Colle Trevigiani IGT from Italy by Azineda Agricola Conte Loredon Gasparini (12 x 75 cl)

The flagship of the range of sparkling wines, this product is the result of winemaking in purity of the best manually harvested Prosecco grapes. Displaying great structure and concentration it has unexpected length. (12 x 75 cl)

Loredon Gasparini Prosecco Brut VSQ Casa Bianca Veneto from Italy, Veneto by Azineda Agricola Conte Loredon Gasparini Dry Sparkling (6 x 75 cl)

Casa Coste Piane is a small estate in Santo Stefano, heart of the Valdobbiadene area. For generations their wine had been sold in bulk but since 1983 they decided to bottle the production themselves. The vineyards lie on slopes close to the cellar and the vines are on average 60 years old and their roots can grow up to 30-40 metres long. This Prosecco is a gem, it is one of the few made in the champenoise method wherein the second fermentation takes place in the bottle. Harvest is usually between the last week of September and the first week of October. In April the wine is bottled without the addition of yeast and sugar, subsequently the indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks. After this the wine spends a further four weeks sur lie. The process of "disgorgement" is not practised, therefore the yeasts are still present in the bottle. This fine Prosecco is clean, pure and elegant, mineral with crackling citrus notes, easy-drinking and at the same time complex. (12 x 75 cl)