Reserve

Leprisio

Raboso D.O.C. Piave

Nobl species of vine, characteristic of te tradition of the Piave area, with a deep red ruby colour tending to garnet, typically marked by the scent, with hints of violets, cherries and raspberries, dry taste, full-bodied and very tannic. Aged for four years in oak barrels, matches well with strong dishes of red meat and game.
To be served at 20°-22°C 20-22°C.

 

Also available in 3.0 l bottle  – More »

 

Villa Cecilia

Cabernet Sauvignon D.O.C. Venezia

Especially fine wine, made from a selection of late-ripening Cabernet Sauvignon grapes. Aged for 48 months in oak barrels and barriques. Ruby red color with garnet reflections. Ethereal scent of vanilla with hints of berries. Harmonious flavour, strong, correctly tannic. Combines well with roasts, grilled red meat, game and not least with aged and spicy cheese.
To be served at 20-22°C

 

villa-cecilia nuovo
villa-cecilia nuovo

Villa Cecilia

Cabernet Sauvignon D.O.C. Venezia

Especially fine wine, made from a selection of late-ripening Cabernet Sauvignon grapes. Aged for 48 months in oak barrels and barriques. Ruby red color with garnet reflections. Ethereal scent of vanilla with hints of berries. Harmonious flavour, strong, correctly tannic. Combines well with roasts, grilled red meat, game and not least with aged and spicy cheese.
To be served at 20-22°C

 

verduzzo barrique

Verduzzo Barriques

I.G.T. Veneto

Wine obtained from Verduzzo, aged in small oak barrels, intense ethereal scent, slightly aromatic, sweet flavour with hints reminiscent of dried fruit, pleasantly tannic, full and persistent. Matches well with dry cackes and tarts.
To be served at 8-10°C.

 

Raboso Passito

I.G.T. Veneto

Wine obtained from a selection of Raboso grapes strictly harvested by hand and dried in air-conditioned environments for 90 days. The nectar obtained is matured in Slavonian Oak Toneaux from which it extracts the best of the aromas that recall marasca cherry and raspberry. It expresses the maximum combined with soft chocolate cakes.
To be served at 8-10°C

raboso passito
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