The story of Berta
The legend tells that in 1084 Henry IV of Germany and his wife, Bertha of Savoy, were guests of the
Ladies of Montagnon (the ancient medieval Montegrotto). During this visit a poor spinner,by the name
of Berta presented herself to the Queen,asking for clemency for her imprisoned husband.
As poor as she was beautiful,she offered a skein of her yarn to the Queen. The Queen was so taken by
this girl that she granted freedom to her husband end bestoweb has much land as could be enclosed by
that skein of yarn to the young spinner.
Soon, the word spreed of this gracious gesture, and many others tried to obtain the same favour, but
the Queen replied with the famous saynis "The time of Berta‘s spinning as passed"
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White wines |
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Pinot Bianco (D.O.C.)
Serprino Frizzante (D.O.C.)
Riesling (I.G.T.)
Manzoni Bianco (I.G.T.)
Pinot Grigio (I.G.T.)
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Red wines |
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Vino Rosso Barricato (D.O.C.)
Merlot Selezione (D.O.C.)
Cabernet (D.O.C.)
Merlot (D.O.C.)
Rosè
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Spumanti |
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Fior D'Arancio Spumante (D.O.C.)
Prosecco Spumante
Raboso Spumante
Fragole affogate in Raboso - Strawberries drowned in Raboso
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Grappe
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Grappa di prosecco
Grappa Invecchiata
Distillato di uve pregiate - Distillate of grapes valued
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Our best...
| Vino "Notti di Cabiria" |
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Wine of golden yellow, sweet liqueur, made from late harvest grapes from vineyards
located in the heart of the hills Euganei and aged in barrels of acacia. We recommend pairing
with sweet pastries and dry. Temperature 10-12 ° c. |
| Vino rosso barricato |
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Grapes: 50% cabernet franc, merlot 50% aged 12 months in oak barrels. |
| Merlot selezione |
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Made with Merlot grapes to 100% after an aging at least 8 months
in steel vats and aging in bottle. The wine shows a nice ruby red color
tending to garnet with aging. |
| Novello |
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Carbonic maceration: the technique is to put bunches of grapes, whole, intact, not destemmed,
for a period ranging from several hours to several days, in a sealed tank, saturated with carbon dioxide.
It is produced in this way a fermentation dependent intracellular sugar and malic acid which is degraded
to Pyruvic acid, acetic anhydride to aldehyde, and finally to ethanol.
Progressive crushing of grapes under their own weight, facilitated the weakening of the skin, gradually
free liquid in the tank. At the end of this fermentation is complete and crushing of grapes that you
leave any residual sugar is converted into alcohol in a conventional way.
The wine made with this technique is characterized by hints of fruit, softness and harmony of taste.
Normally obtain wines with low tannin levels, immediately ready to drink, without the structure
necessary for aging.
This type of wine is in the market as from 06 November.
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