Scarica il file - Serafini e Vidotto

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The landsca
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.
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Vineyard a
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.
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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.
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Vino libe
Producing Vino Libero – our good habit since 2006.
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 2006 - 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 2011 - 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.
w w w. v i n o l i b e r o . i t
Our wines
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%
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%
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%
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%
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%
MONTELLO - COLLI ASOLANI
DOC
MANZONI BIANCO
Production area:
Montello e Communities Area DOC
Grape varieties: Incrocio Manzoni 6.0.13
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%
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%
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%
ne
Our Bollici
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%
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%
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%
Printed on recycled paper
Via Carrer, 8/12 - 31040 Nervesa della Battaglia (TV) Italy
Tel. 0039 0422 773281 - [email protected]
www.serafinividotto.com