Harvest 2016

Our harvest this year began towards the beginning of September, with an excellent weather, we started the harvest of grapes for sparkling wine base. The grapes for the production of Grisela were collected starting from 25th September. Around September 20th in Costalta area we selected the suitable grapes for the production of Soave Classico Bine 

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Beef Tartare and Bine Longhe Soave Classico Doc

Beef tartare is a meat dish made from finely chopped or minced raw beef or horsemeat. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name is a shortening of the original “à la tartare” or “served 

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Avus Garganega Sur Lie

Made from Garganega grapes, re-fermented in the bottle ‘col fondo’, as our grand parents used to do, before  modern sparkling techniques. A pleasant wine, easy to drink, produced from a blend of our Soave Classico with a slight addition of Recioto must. The wine is unfiltered and may show a slight deposit in the bottle, due 

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Arcerus Garganega Brut

The shape of our gentle hills of Soave Classico, inspired us a name for our Garganega Brut, Arcerus, an ancient toponym bound to the tradition and the history of Brgnoligo. We dressed up the bottle changing the image but keeping the wine making and the product as we always did it: single-grape Garganega, sparkled with 

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Wine Tasting and Winery Tour

A winery tour it’s a unique chance to discover the beauty of the land you are visiting. Soave Classico presents many cultural and culinary highlights. With the guided tour we could know the Tessari’s family history, see how we work, what we do, walk through our vines and see how grapes are growing, visit all 

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