GRAPE VARIETY: Cabernet Franc single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Middle of October. VINIFICATION: Careful grape selection and thorough inspection during the pressing phase followed by slow fermentation at controlled temperatures with daily plunging for 14-20 days.
Bottle ageing for 3-4 months. CELLARING POTENTIAL: 3-5 years from production. COLOUR: Intense red ruby with garnet tints. NOSE: Rich, persistent bouquet with intense hints of jam, good intensity, balanced. FLAVOUR: Elegant, aromatic and highly persistent.
Light in the mouth, with good expansion and acidity enabling good balance. PAIRINGS: Pairs well with red meat, chicken and game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Cabernet Sauvignon single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, with zones enjoying particular microclimatic conditions. CULTIVATION: Guyot, planting density 5.000 Plants/Ha. HARVEST PERIOD: Thirs week of October. VINIFICATION: Medium duration maceration extending for 12-15 days with daily plunging at a controlled temperature. Maturation in steel.Followed by bottle ageing for 3/4 months. CELLARING POTENTIAL: 4 – 5 years from production. COLOUR: Intense red ruby with purple shades. NOSE: Full and interesting balance between fruity and spicy notes. FLAVOUR: Pleasurable, austere, maintains pleasing fruitiness sustained by a solid, smooth body. PAIRINGS: Ideal for red meat roasts, braised beef, game. SERVING TEMPERATURE: 18° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Chardonnay single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: End of September. VINIFICATION: After a brief decantation, 24 hour pre-fermentation cold maceration at a controlled temperature. Once fermentation is completed, it remains in contact with fine dregs until March. CELLARING POTENTIAL: 2-3 years from production. COLOUR: Bright straw yellow, high brightness. NOSE: Distinctive and elegant with fruity notes of apple, banana, vanilla and a fragrant aroma of white flowers. FLAVOUR: Fresh, lively and highly pleasurable with optimal persistence, good structure. PAIRINGS: Used for aperitifs with appetisers and fish courses. SERVING TEMPERATURE: Approx. 12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
La zona di produzione del Pecorino si identifica nella fascia collinare che va dall’Alto Maceratese all’Abruzzo. Questo antico vitigno quasi scomparso negli anni ’70, in quanto vitigno di scarsa produzione, fu recuperato da alcuni viticoltori marchigiani. Il vitigno Pecorino dà vini di ottima struttura sia alcolica che di acidità totale. Le raccolte vengono effettuate a mano in cassette di max 20 kg. La fermentazione avviene a temperatura controllata dai 18°-20° gradi in botti d’acciaio. Dopodiché il vino rimane sui lieviti fino al mese di marzo. L’affinamento in bottiglia va dai 45 ai 60 giorni.
Gonzatto Extra Virgin Olive Oil, 100% Italian, first cold pressed from olives harvested by hand in the olive groves that grow in Veneto Area (Italy), an area near Garda Lake with a traditional vocation for cultivating olives.
Our Farm is in a privileged position, with special climatic conditions and a calcareous soil, produce a green oil, fruity and an unmistakable flavor of olives, definitely herbaceous with prominent hints of artichokes and green almond.
Production area: 100% Italy – Veneto – Garda Lake Area
Pressing Mode: continuous cold;
Color: golden yellow;
Flavour: rich and balanced;
Particularities: ideal for flavoring the food without overpowering the taste.
Serving suggestions: ideal with salads, steam veggies, cut and red meats, seafood, soups and light meals during the weaning of children;
Gonzatto Extra Virgin Olive Oil first cold pressed from olives harvested by hand in the olive groves that grow in Veneto Area (Italy), an area near Garda Lake with a traditional vocation for cultivating olives.
Our Farm is in a privileged position, with special climatic conditions and a calcareous soil, produce a green oil, fruity and an unmistakable flavor of olives, definitely herbaceous with prominent hints of artichokes and green almond.
Production area: 100% Italy – Veneto – Garda Lake Area
Pressing Mode: continuous cold;
Color: golden yellow with green hues;
Flavour: intense and fruity;
Particularities: enriches dishes with intense flavours and determined;
Serving suggestions: ideal with pasta dishes, white meats, bruschette and cold dishes;
Size: 0,75 L Bottle.
100% Italian Extra Virgin Olive Oil first cold pressed from olives harvested by hand in the olive groves that grow in Veneto Area (Italy), an area near Garda Lake with a traditional vocation for cultivating olives.
Our Farm is in a privileged position, with special climatic conditions and a calcareous soil, produce a green oil, fruity and an unmistakable flavor of olives, definitely herbaceous with prominent hints of artichokes and green almond.
Production area: 100% Italy – Veneto – Garda Lake Area
Pressing Mode: continuous cold;
Color: golden yellow with green hues;
Flavour: intense and fruity;
Particularities: enriches dishes with intense flavours and determined;
Serving suggestions: ideal with pasta dishes, white meats, bruschette and cold dishes;
The black olive paste is obtained from the processing of olives harvested at the best time of ripening; the olives are ground using special machinery until the mixture, to which is added salt and extra virgin olive oil.
The black olive pate can be eaten in various ways. No matter whether you eat it as a spread on freshly baked bread, or if you add it to the pasta sauce, it will enrich your dish!
Salsa flavor that perfectly fits the seasoning of pasta (pasta), main courses (red, white meat, fish, game) and great on sandwiches and appetizers.
Gonzatto Farm produces black olive paste, 100% Made in Italy near Garda Lake
Gonzatto Cherry jam is produced and manufactured using traditional methods that preserve the flavor and aroma of the fruit as if it were freshly picked.
The cherries are processed after being picked at the right moment of ripeness. The jam is produced without the addition of sugars, dyes or artificial flavors.
A fresh fruit Smoothie with little sugar ideal for breakfast, spread on bread or mixed with yogurt.
Gonzatto Farm produces 100% Made in Italy Cherry Marmalade.
Our Cherry Marmalade have many pieces of fruit and it’s produced and manufactured using traditional methods that preserve the flavor and aroma of the fruit as if it were freshly picked.
The cherries are processed after being pickedat the right moment of ripeness. The jam is produced without the addition of sugars, dyes or artificial flavors.
Cherry jam, low in sugar, ideal for filling and decorate cakes.
The green olive paste produce by Gonzatto farm is obtained from the processing of olives harvested at the best time of maturation.
Green olives are ground using special machinery until the mixture, to which is added salt and extra virgin olive oil.
The green olive paste can be eaten in various ways. No matter whether you eat it as a spread on freshly baked bread, or if you add it to the pasta sauce, it will enrich your dish!
Delicate sauce, ideal for tartine, bruschetta, appetizers, red, white meats and game.
GRAPE VARIETY: Pinot Bianco single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Early October. VINIFICATION: 24 hour pre-fermentation cold maceration, soft grape pressing, alcoholic fermentation at a controlled temperature and later maturation in its own dregs for several months. CELLARING POTENTIAL: 2 – 3 years from production. COLOUR: Straw yellow laden with bright golden tints. NOSE: Aroma of exotic aged fruit, yellow peach, notes of sweet spices. FLAVOUR: Smooth and warm in the mouth while also enveloping, balanced and rich in aroma. PAIRINGS: Pairs well as an aperitif to accompany simple appetisers and delicate fish entrées. SERVING TEMPERATURE: Approx. 10 – 12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pinot Grigio single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: First week of September. VINIFICATION: 48 hour pre-fermentation cold maceration, soft grape pressing, fermentation at a controlled temperature and later maturation in steel basins in contact with ferments. CELLARING POTENTIAL: 2-3 years from production. COLOUR: Amber yellow with light copper tints. NOSE: Fine and elegant with a pungent bouquets with floral, very persistent notes. FLAVOUR: Evident sensations of white fruit on the palate giving wine freshness and softness. PAIRINGS: Pairs will with soups and egg and fish dishes. SERVING TEMPERATURE: Approx. 10 -12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pure Prosecco-Brut. TERRAIN: silt-clay, limestone soil rich with microelements. CULTIVATION: Guyot, with a density of 4.000Plants/hectare. HARVEST PERIOD: Second half of September. VINIFICATION: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 15°C to obtain a clean base wine. Second fermentation according to the Charmat method for 20 days at a controlled temperature of around 14°C. CELLARING POTENTIAL: 1-2 years from production; optimum maturity 1 year. COLOUR: Straw yellow with greenisch reflectionss. BOUQUET: Winey, fruity, hints of apple, floral, wisteria and crusty bread. FLAVOUR: vibrant, pleasant with a balanced taste between acidity and sugars and fruity aftertaste. PAIRINGS: This wine is ideal as an aperitif, with seafood starters, light risottos, excellent as a dessert wine. SERVING TEMPERATURE: Approx. 7 – 8° C. PACKAGING: 0,75 l bottle packed in a box of 6.
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