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 WINE – Veneto Region
Wine distributors, wholesale buyers, and other wine and food professionals interested in distributing the products listed below in their country, state, or area may use this link to contact us.
• If you live in California's San Francisco Bay Area, San Jose, Los Angeles or San Diego, and would be interested in distributing/reselling the products listed below, we would love to talk to you. |
Frater IGT Veneto |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Merlot 50%, Cabernet Franc 25%, Cabernet Sauvignon 25% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
The grapes are harvested manually between the first week of September and the first 10 days of October. After soft crushing the must macerates at 8°C (46.4°F) for about six hours.Cold decanting and fermentation takes place in iron vats at a controlled temperature.
Awards and Recognitions: - Vini D'Italia Gambero Rosso 2008: 1 Glass
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| Merlot DOC Piave |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2003 |
| Grapes: |
Merlot 100% |
| Alcohol Vol.: |
15% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
15,000 bottles |
| To US market: |
10,000 bottles |
| Comments: |
The grapes are harvested by hand at the end of September. After crushing, maceration and alcoholic fermentation are carried out in iron vats for 12 days at controlled temperature with daily re-mixing. The malolactic fermentation as well takes place in iron vats.
The wine is then aged for 10 months in Allier barrique and six month in the bottles before release.
Awards and Recognitions: - Vini D'Italia Gambero Rosso 2007: 2 Glasses
- Vinitaly 2006: Honorable Mention
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| Chardonnay DOC Piave |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2005 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13.5% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
13,500 bottles |
| To US market: |
10,000 bottles |
| Comments: |
The grapes are harvested by hand at the end of September. After soft crushing, the grape juice macerates at 8°C (46.4°F) for around six hours. After cold decanting and fermentation in Allier barrique, the wine ages for 10 months in barrique and six months in the bottles before release.
Awards and Recognitions:- Chardonnay du Monde: Gold medal (Vintage 2003)
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| Frater IGT Veneto |
|
| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
After manual harvesting, the grapes are soft crushed, then the grape juice macerates at 8°C (46.4°F) for around six hours. Cold decanting and fermentation takes place in iron vats at controlled temperature.
Awards and Recognitions: - Vinitaly 2008: Honorable Mention
- Vini D'Italia Gambero Rosso 2008: 1 Glass
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| Pinot Grigio IGT delle Venezie |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2006 |
| Grapes: |
Pinot Grigio 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
7,000 bottles |
| To US market: |
5,000 bottles |
| Comments: |
The harvest takes place at three different times between August and September. After soft crushing, the grape juice macerates at 8°C (46.4°F) for around six hours. Fifty percent of the wine is fermented in barriques and the other fifty percent in iron vats.
Awards and Recognitions:- Vini D'Italia Gambero Rosso 2008: 4 glasses
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| Soave Classico DOC |
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| Region: |
Veneto |
| Producer: |
Azienda Agricola T•E•S•S•A•R•I |
| Vintage: |
2004 |
| Grapes: |
Garganega 100% |
| Alcohol Vol.: |
13% by Vol. |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
12 |
| Yearly production: |
30,000 bottles |
| To US market: |
30,000 bottles |
| Comments: |
The winemaking applies the 'in bianco', that is, 'without skin' method.
The grapes are harvested by hand and put in small cases. The bunches are then laid delicately on a conveyor belt that takes them to the destemmer, where the grapes are separated from the stems. the clean grapes are then directed to a pneumatic press where they are crushed.
The juice is immediately cooled down and, after 24 hours, decanted at controlled temperature (55.4 - 57.2°F, or 13 - 14°C) then allowed to ferment with selected yeasts, keeping the temperature under control during the whole process.
The must may rest for a few weeks 'Sur Lie' (with yeast) before being decanted. This method enhances the typical characteristic perfumes of the grape.
The color is straw yellow with green highlights. The scent is reminiscent of elder tree and black locust flowers. To the palate it is harmonic and velvety, vaguely reminiscent of almond.
Pairs well with hors d'oeuvres, soup, pasta, boiled meat and seafood-based recipes, especially with boiled fish. |
| Soave Classico DOC "Le Bine Longhe" |
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| Region: |
Veneto |
| Producer: |
Azienda Agricola T•E•S•S•A•R•I |
| Vintage: |
2007 |
| Grapes: |
Garganega 100% |
| Alcohol Vol.: |
13% by Vol. |
| Type of wine: |
Dry Still |
| Bottle: |
750 ml |
| Bottles in case: |
6 or 12 |
| Yearly production: |
10,000 bottles |
| To US market: |
8,000 bottles |
| Comments: |
The late harvest method with withering on the vine used by Azienda Agricola T•E•S•S•A•R•I gives the "Le Bine Longhe" cru its characteristic, unique bitter flavor.
The vine branches are cut in mid September and the bunches are left to dry in the vineyards until late October / beginning of November. The winemaking applies the 'in bianco', that is, 'without skin' method.
The grapes are harvested by hand and put in small cases. The bunches are then laid delicately on a conveyor belt that takes them to the destemmer, where the grapes are separated from the stems. the clean grapes are then directed to a pneumatic press where they are crushed.
The juice is immediately cooled down and, after 24 hours, decanted at controlled temperature (55.4 - 57.2°F, or 13 - 14°C) then allowed to ferment with selected yeasts, keeping the temperature under control during the whole process.
The must may rest for a few weeks 'Sur Lie' (with yeast) before being decanted. This method enhances the typical characteristic perfumes of the grape.
Thanks to the pruning method applied, the controlled clearing and late harvest, this wine delivers the true, typical character of the Soave DOC. |
| Vintage Zero IGT Veneto |
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| Region: |
Veneto |
| Producer: |
Barollo |
| Vintage: |
2005 |
| Grapes: |
Chardonnay 100% |
| Alcohol Vol.: |
13% |
| Type of wine: |
Dry |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
5,000 bottles |
| To US market: |
3,000 bottles |
| Comments: |
The vines are low spurred cordon trained, with a density of 5,080 vines per hectare. Only eight buds per vine are allowed, for a yield of 1.2 kilos of grapes per vine, or 60 kilos per hectare.
The grapes are soft pressed, then undergo cold maceration, fermentation and 12 months ageing in steel vats. The wine refines six more months in the bottles before release. |
| Prosecco Spumante Brut IGT – Il Fae' Nibesa |
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| Region: |
Veneto |
| Producer: |
La Bottega del Faè di Brino Bet Sabina &C. S.A.S. |
| Vintage: |
- |
| Grapes: |
Prosecco Balbi |
| Alcohol Vol.: |
11% |
| Type of wine: |
Spumante |
| Bottle: |
750 ml |
| Bottles in case: |
12 bottles |
| Yearly production: |
- |
| To US market: |
15,000 bottles |
| Comments: |
The grapes are soft-squeezed and the Charmat sparkling method is applied. The total acidity ranges from 6.8 to 7.2. To be drunk within 18 months of production.
Pale straw yellow color with greenish highlights, and a scent of fruit reminiscent of green apple. In the mouth the wine is fresh, harmonious, fruity with strawberry notes, dry, and well balanced. It's ideal as an aperitif and perfect with seafood-based meals.
Serve at 7° - 9°C (44.6° - 48.2°F) |
| Prosecco Valdobbiadene DOC Spumante Brut – Ruio |
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| Region: |
Veneto |
| Producer: |
Azienda Agricola Malibràn |
| Vintage: |
2005 |
| Grapes: |
Prosecco 100% |
| Alcohol Vol.: |
11.5% |
| Type of wine: |
Dry Spumante |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
37,500 bottles |
| To US market: |
18,000 bottles |
| Comments: |
Excellent Spumante Brut with fine perlage and creamy, persistent foam. Floral notes of acacia and rose lay on top of hints of ripe apple, pear and white peach. Full, round and very harmonic, with progressive, delicate development.
Lower sugar content than the Extra Dry version.
Prizes and recognitions: |
| Prosecco Valdobbiadene DOC Spumante Extra Dry – Gorio |
Buy now! |
| Region: |
Veneto |
| Producer: |
Azienda Agricola Malibràn |
| Vintage: |
2006 |
| Grapes: |
Prosecco 100% |
| Alcohol Vol.: |
11.5% |
| Type of wine: |
Dry Spumante |
| Bottle: |
750 ml |
| Bottles in case: |
6 bottles |
| Yearly production: |
37,500 bottles |
| To US market: |
12,000 bottles |
| Comments: |
Excellent Spumante Extra-Dry with fine perlage and creamy, persistent foam. Floral notes of acacia and rose lay on top of hints of ripe apple, pear and white peach. Full, round and very harmonic, with progressive, delicate development.
Prizes and recognitions:- May 2008 – Silver Medal at 69th L. A. County Fair
- May 2007 – Silver Medal at 68th L. A. County Fair
- May 2006 – Silver Medal at 67th L. A. County Fair
- May 2005 –Gold Medal at 66th L. A. County Fair
- February 2005 – Mostra dei Vini di Pramaggiore (Pramaggiore Wine Show), Venice, Italy - Gold Medal
- April 2005 – 13th International Enologic Competition at the 39th Vinitaly Trade Show, Verona, Italy - Diploma di Gran Menzione (Great Mention Diploma)
- May 2005 – 66th L. A. County Fair - Gold Medal, Best of Class, Best Sparkling wine at the show
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| Recioto di Soave DOCG "Tre Colli" ("Three Hills") |
Buy now! |
| Region: |
Veneto |
| Producer: |
Azienda Agricola T•E•S•S•A•R•I |
| Vintage: |
2002 |
| Grapes: |
Garganega 100% |
| Alcohol Vol.: |
15% by Vol. |
| Type of wine: |
Dessert Wine |
| Bottle: |
500ml |
| Bottles in case: |
6 |
| Yearly production: |
3,000 bottles |
| To US market: |
2,000 bottles |
| Comments: |
The specially selected grapes for Recioto production are harvested at the beginning of October then allowed to rest in specially-made frames kept in dry, airy places. They are pressed at the beginning of the following year.
The juice is then immediately cooled down and, after one or two days of rest at low temperature, is decanted twice before letting it ferment with selected yeast, keeping the temperature under control during the whole process.
The color is bright golden, the fragrance intense, with floral notes. The body is strong and harmonic. The bouquet is velvety, fruity with light notes of honey. Long lasting, pleasant aftertaste reminiscent of bitter almonds.
This wine complements most desserts, including cheese platters. |
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