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SOARDA VESPAIOLO
CLASSIFICATION: Breganze Vespaiolo DOC
GRAPES: 100% Vespaiola
SOIL: volcanic and alluvial
VINIFICATION: steel
REFINEMENT: none
Soarda Vespaiolo wine is crafted from a meticulous selection of high-quality Vespaiola grapes, grown in vineyards characterized by predominantly volcanic soils enriched with traces of alluvial deposits. These mineral-rich soils impart the wine with a unique structure and an unmistakable aromatic complexity. Fermentation takes place in stainless steel, following a spontaneous, temperature-controlled process that is extended over time to fully extract the precious aromatic compounds of the fruit while preserving the authentic identity of the varietal. The Soarda Vespaiolo delights with vibrant and fresh aromas: notes of Meyer lemon, tangelo, pineapple, and honeysuckle, enhanced by subtle hints of lime leaf. On the palate, the wine presents itself as bright and harmonious, with a texture composed of citrus oils that evolve into delicate nuances of lemon, pear, and tart apricot. The long, persistent finish is distinguished by a minerality reminiscent of the damp gray of stones.
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VIGNASILAN
CLASSIFICATION: Breganze Vespaiolo DOC
GRAPES: 100% Vespaiola
SOIL: volcanic
VINIFICATION: steel
REFINEMENT: 12 months in steel, 60 months in bottle
Vignasilan is the supreme expression of Contrà Soarda's terroir. Sourced from a single, exceptional vineyard where Vespaiola grapes ripen in soils entirely of volcanic origin, this wine undergoes spontaneous fermentation in stainless steel at a controlled temperature, followed by an additional 6 months of aging once fermentation is complete. Finally, the wine continues its maturation process in bottle for another 5 years. This wine represents a bold venture: Vespaiola, traditionally celebrated for its freshness and lightness, has been aged here, acquiring a new aromatic dimension linked to tertiary aromas and remarkable complexity. The result is a surprising wine where the scents of pressed wildflowers - chamomile, elderflower, and acacia - intertwine with notes of orange oil, hints of petrol, and a pronounced minerality, offering an enveloping sensory experience. On the palate, Vignasilan displays a broad spectrum of flavors: ripe melon, mandarin, lime, and lemongrass blend harmoniously, culminating in a long, persistent finish reminiscent of the damp gray of stones. An innovative oenological journey that transforms the fresh character of Vespaiola into a masterpiece of elegance and complexity.
IL PENDIO
CLASSIFICATION: Veneto White IGT
GRAPES: 80% Garganega, 20% Vespaiola
SOIL: volcanic
VINIFICATION: steel
REFINEMENT: Garganega: 12 months in barrique, Vespaiola: 12 months in steel, after blending, another 12 months in bottle
Il Pendio is the result of a refined selection of single vineyards located in the premier site of Contrà Soarda, where 80% Garganega and 20% Vespaiola ripen in entirely volcanic soil. The grapes are processed separately to fully enhance their unique characteristics: the Vespaiola, carefully harvested and gently crushed, undergoes spontaneous fermentation in stainless steel at a controlled temperature and is aged for 12 months in the same vessel, preserving its natural freshness while intensifying its aromatic notes. The Garganega, also subjected to a gentle crushing, ferments in stainless steel and then ages for 12 months in French oak barriques, acquiring complexity and an elegant structure. Once the blend is created, the wine continues to mature in bottle for an additional 12 months, achieving a perfect synthesis between freshness and maturity. The result is a vivid, restless wine that demands attention: it presents a fascinating bouquet where the aromas of honeysuckle and apricot intertwine with spicy notes. Hints of turmeric, tamarind, apricot, and quince emerge with surprising intensity, while a flash of citrus perfectly blends with delicate nuances of frangipani flowers and lovage. A wine that, with its overwhelming personality, offers a sensory experience that captivates anyone who tastes it with its magnetic beauty.
121 b.C. VESPAIOLO
CLASSIFICATION: Veneto White IGT
GRAPES: 100% Vespaiola
SOIL: volcanic
VINIFICATION: steel, untoasted tonneaux
REFINEMENT: 6 months in untoasted tonneaux, 6 months in ceramic egg, 12 months in bottle
121 b.C. Vespaiolo is a bold and innovative wine, crafted with a super low-intervention approach that accentuates its purity and authenticity. Born from a careful selection of organically grown Vespaiola grapes, its winemaking journey is a true ode to tradition reinterpreted in a modern key. The grapes, processed together with their skins, are fermented in two distinct environments: part of the must is placed in stainless steel tanks, while another fraction continues fermentation in untoasted, steam-bent tonneaux. Both ferment spontaneously without temperature control. The maceration lasts for the entire alcoholic fermentation, intensely extracting the unique characteristics derived from the grape skins—such as color, aromas, and phenolic compounds. The wine is aged for 6 months in Austrian wood tonneaux (untoasted) and then transferred to ceramic eggs for another 6 months. In this unique environment, the constant contact with the yeasts imparts the wine with an extraordinary consistency and complexity. 121 b.C. Vespaiolo presents itself in a slightly oxidative style, ranging from a deep straw yellow to copper reflections. On the nose, it releases surprising nuances: notes of cement and roof tiles harmoniously blend with hints of apricot and honeysuckle, enhanced by a touch of saffron and caramel. On the palate, the wine is distinguished by a slightly chewy texture that gives way to an enveloping, gripping, and pungent finish, marked by an explosion of citrus peel and a dry persistence.
SARSON TORCOLATO
CLASSIFICATION: Breganze Torcolato DOC Reserve
GRAPES: 100% Vespaiola
SOIL: volcanic
VINIFICATION: natural drying for 6 months, barrique
REFINEMENT: 48 months in barrique, 12 months in bottle
Torcolato, the quintessential passito made from Vespaiola grapes, is the most typical wine of the Breganze denomination. Thanks to the extraordinary characteristics of Vespaiola, naturally rich in acidity and sugars, it is ideally suited for the drying process. For our Sarson, after a careful selection, the grapes are allowed to wither naturally for 6 months, uniquely concentrating their flavors and aromas. The withered grapes are then gently pressed with the minimum pressure possible to extract a precious, golden nectar, which undergoes spontaneous fermentation in French oak barriques for an extended period. The fermentation, slowed by the high sugar content, occurs very gradually, allowing for the development of extraordinary complexity. On the nose, Torcolato surprises with aromas of oven-baked apricots delicately drizzled with warm acacia honey and accompanied by hints of toasted nuts. On the palate, the wine reveals itself to be rich and enveloping: nuances of candied ginger, dried peach, and sweet spices emerge, all harmonized by a lively acidity that imparts a structured and persistent finish. A layered and seductive wine, delightful from the very start yet destined to continue enchanting and evolving over time.
GAGGION MARZEMINO NERO
CLASSIFICATION: Veneto Red IGT
GRAPES: 100% Marzemino Nero
SOIL: volcanic and alluvial
VINIFICATION: steel
REFINEMENT: 12 months in barrique
Gaggion is an authentic expression of Marzemino Nero, grown on volcanic soils enriched by the presence of alluvial pebbles. The grapes, the result of a careful selection, ferment spontaneously in steel, preserving the purity of the varietal, and then continue with an aging in second/third passage French oak barriques for 12 months. On the nose, the wine releases intense scents of wild berries, black pepper and mountain herbs. On the palate it is tart and tasty, with the freshness of redcurrants, both fresh and dried, and a lively acidity that enhances its dynamism. Rich and concentrated aromas of black cherries, with a finish of notes of undergrowth and black tea that give the wine such a marked and enveloping character as to make it irresistible.
TERRE DI LAVA
CLASSIFICATION: Breganze Red Reserve DOC
GRAPES: 100% Merlot
SOIL: volcanic
VINIFICATION: truncated conical vat
REFINEMENT: 48 months in barrique, 12 months in bottle
Terre di Lava is the pure expression of Merlot, resulting from a careful selection of grapes from a single vineyard located in the most favored site. The name immediately evokes a wine of great structure and elegance, forged by volcanic soils that infuse warmth and character into the grapes. The winemaking begins with a spontaneous fermentation in a conical trunk vat, which allows the grapes to fully express their identity. Subsequently, the wine continues its maturation in French oak barriques for 48 months, before completing its evolutionary journey with an additional 12 months in the bottle. On the nose, it is succulent, with an intense fruity character that recalls the varietal. On the palate, notes of cherry, walnut, tobacco, and sweet mint blend harmoniously, creating a juicy, soft sensation with well-integrated tannins and a delightfully savory finish.
121 b.C. CARMENERE
CLASSIFICATION: Veneto Red IGT
GRAPES: 100% Carmenere
SOIL: volcanic
VINIFICATION: tonneaux
REFINEMENT: 36 months in tonneaux, 12 in bottle
121 b.C. Carmenere is the result of a rigorous selection of grapes from a single vineyard, grown on volcanic soils that impart unique warmth and character. Crafted with minimal intervention, the harvested grapes ferment spontaneously in Austrian oak tonneaux without temperature control. Subsequently, the wine continues its aging in the same barriques for 36 months, before completing its evolutionary journey with an additional 12 months in the bottle. The color appears as an intense ruby red, enriched by lively purple reflections—a sign of its remarkable structure. On the nose, the wine offers a complex and enveloping bouquet: elegant notes of wild violet, plums, and marasca preserved as confettura, enriched by delicate hints of medicinal and balsamic herbs, and rounded out by toasted aromas reminiscent of cocoa nibs and tobacco, all set against a mineral backdrop of graphite and spicy accents such as black pepper, turmeric, and licorice root, with an intriguing hint of blood and leather. On the palate, it distinguishes itself with graceful elegance and a perfect balance between finesse and power. The well-integrated tannins and harmonious structure deliver a horizontally persistent taste sensation, leading to a delightfully savory finish.
VIGNACOREJO
CLASSIFICATION: Veneto Red IGT
GRAPES: 100% Pinot Noir
SOIL: volcanic
VINIFICATION: truncated conical vat
REFINEMENT: 48 months in tonneaux, 48 months in bottle
Vignacorejo is a pure expression of Pinot Nero, produced from a careful selection of grapes from a single vineyard located in the most favored site of Contrà Soarda. In this corner of excellence, the volcanic soil and a unique microclimate - shaped by the cold currents from the Valsugana and marked diurnal temperature variations - allow the grapes to ripen exceptionally, preserving the varietal’s aromatic intensity. This wine is the result of Mirco Gottardi’s bold bet, as he firmly believes in the power of terroir to enhance even complex varietals such as Pinot Nero, which has historically thrived in cooler climates. Fermentation takes place spontaneously in conical trunk vats, followed by an extended aging in tonneaux for 48 months, and an additional 48 months in the bottle. On the nose, Vignacorejo unfolds with an intriguing profile: earthy notes, spicy and savory plums, dark cherries, pine, and toasted nuances blend harmoniously with hints of licorice and a curious accent reminiscent of cola. On the palate, the wine is full-bodied yet elegant, with a structure that provides a pleasing length in the finish. A complex and refined wine, it is sure to surprise and captivate true Pinot Nero enthusiasts.
IL SAGGIO
CLASSIFICATION: Veneto Red IGT
GRAPES: 90% Carmenere, 5% Groppello, 5% Marzemino Nero
SOIL: volcanic
VINIFICATION: truncated conical vat
REFINEMENT: 48 months in barrique, 48 months in bottle
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Il Saggio is a wine created by Mirco Gottardi in memory of his father, embodying wisdom and family tradition. It is born from a careful selection of Carmenere grapes (with a small percentage of Groppello and Marzemino Nero) from a single, exceptionally gifted vineyard - one capable of producing characterful wines particularly suited to long aging. During vinification, the wine undergoes spontaneous fermentation in a conical trunk vat, then continues with an extended aging in new French oak barriques for 48 months, followed by an additional 48 months in the bottle. On the nose, it unfolds with an intriguing blend of spices: notes of black pepper, nutmeg, and a hint of cumin create the first impressions, gradually giving way to a rich, fruity bouquet dominated by ripe plums and cherries, while a delicate earthy nuance completes the olfactory picture. On the palate, the wine is full and enveloping, yet without any harshness, characterized by a fine tannic structure typical of Carmenere, which provides balance and structure. The complexity of Il Saggio is excellently represented by precise returns of sweet spices, cocoa, and other emblematic notes of aged Carmenere, such as a subtle hint of tobacco, vanilla, and a touch of licorice. A wine that, in addition to telling the story of a unique terroir, honors paternal memory with elegance and refinement in every sip.
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AGÚ
CLASSIFICATION: Brut Classic Method Sparkling Wine
GRAPES: 100% Pinot Noir
SOIL: volcanic
VINIFICATION: steel
REFINEMENT: 24 months on the yeasts
Agù is a rosé created using the classic method, produced from a selection of pure Pinot Noir grapes sourced from a vineyard situated at altitude, nearly 600 meters above sea level. The elevation and cool climate to which the vines are exposed impart an intense aromatic profile to the grapes, rich in floral and fruity nuances that are expressed in a particularly vibrant way. The wine ferments for only a few hours with the skins, which impart an onion-pink color enriched by subtle orange reflections. This brief skin contact allows the aromatic complexity of Pinot Noir to be captured, while preserving its delicacy and freshness. Subsequently, the wine continues its aging in the bottle, where it undergoes natural refermentation for 24 months, thus developing a sophisticated structure and surprising persistence. On the nose, it opens with a complex and elegant bouquet: notes of fresh strawberry, rose petals, and delicate citrus intertwine with subtle hints of aromatic herbs. On the palate, the wine is full-bodied yet balanced, with a lively acidity that enhances its freshness and a harmonious body. The finish is long and persistent, with a fine effervescence that glides down the throat, leaving a clean and pleasant palate.
SHINDY rosé
CLASSIFICATION: Extra dry sparkling wine
GRAPES: Pinot Noir, Marzemino Noir
SOIL: volcanic and alluvial
VINIFICATION: steel
REFINEMENT: 90/120 days secondary fermentation
Shindy rosé is a sparkling wine with great personality, obtained from the harmonious fusion of Marzemino Nero and Pinot Nero grapes. The alcoholic fermentation takes place in stainless steel; subsequently, the wine continues its journey in an autoclave, following a Charmat process that lasts between 90 and 120 days. This long and harmonious process allows the development of a fine and pleasant perlage, imparting refined elegance to the sparkling wine. From an organoleptic standpoint, Shindy rosé stands out for its fresh and lively bouquet. Intense aromas of ripe red fruits, such as strawberries and raspberries, emerge on the nose, accompanied by delicate notes of rose petals and subtle spicy nuances that enrich its complexity. On the palate, the wine is fresh, well-balanced, and exhibits a pleasant acidity that enhances its structure and makes it extremely refreshing. The finish is pleasant, characterized by a slight salinity and a fruity aftertaste, while the bubbles envelop the palate with a sensation of lightness and vivacity, making this rosé sparkling wine ideal for simple aperitifs.
SHINDY bianco
CLASSIFICATION: Extra dry sparkling wine
GRAPES: Garganega, Vespaiola
SOIL: volcanic and alluvial
VINIFICATION: steel
REFINEMENT: 90/120 days secondary fermentation
Shindy bianco is a simple and refined sparkling wine obtained from a careful selection of Garganega and Vespaiola grapes. The alcoholic fermentation takes place in stainless steel, then continues with a long process in an autoclave using the Charmat method, which lasts from 90 to 120 days. This long and harmonious process allows the development of a perfect mousse, characterized by fine, persistent, and pleasantly delicate bubbles. Organoleptically, it presents itself with a bright straw-yellow color enriched by greenish reflections. On the nose, the wine exudes a fresh and lively bouquet, in which citrus notes—lemon and grapefruit—intertwine with hints of ripe white fruit and delicate floral nuances such as orange blossom and linden. On the palate, the sparkling wine stands out for its harmony and refreshing acidity, balanced by a creamy texture.