pratellowinery

OTTOCENTO From the oldest vines of Lake Garda a surprising discovery back to wines Buy now APPELLATION San Martino della Battaglia DOC GRAPE VARIETY Tuchì PROCESSING 80-year-old vines – Hand-picked grapes – Soft pressing of the whole bunch – Static…

Albarosa Traditional Method from the indigenous Groppello grape. back to wines buy now appellation Garda Rosé Brut grape variety 50% Groppello 50% Merlot processing Traditional Method – Hand-picked grapes – Soft Pressing – First fermentation in steel – Second fermentation…

Donna Caterina A traditional method that embodies salinity and minerality, the undisputed protagonists of our territory. back to wines buy now appellation Garda Bianco Brut grape variety 95% Chardonnay, 5% Erbamat processing Traditional Method – Hand-picked grapes – Soft Pressing…

Bollè Fresh and crispy, hard to do without. back to wines buy now appellation Lugana DOC Brut grape variety 100% Turbiana processing Ancestral Method – Hand-picked grapes – Soft pressing of whole grapes – Static decantation for 1 night at…

Pink Resh and crispy, hard to do without. back to wines buy now appellation Garda DOC Brut Rosé grape variety Groppello, Barbera, Syrah e Merlot processing Ancestral Method – Hand-picked grapes – Soft pressing of whole grapes – Static decantation…

NSA – No Sulphite Added As tradition teaches: natural and sulphite-free back to wines buy now appellation Garda Rosso DOC grape variety Rebo processing Hand-picked grapes – Maceration on the skins – Fermentation at 22-24°C for 20/24 days – Malolactic…

Origine Ancestral method with mud, as tradition teaches back to wines buy now appellation Benaco Bresciano Incrocio Manzoni grape variety Incrocio Manzoni processing Ancestral Method – Hand-picked grapes – Soft pressing of whole grapes – Static decantation for 1 night…

Mille1 The wine no one will say no to back to wines buy now Appelletion Garda Rosso DOC grape variety Merlot Rebo processing Hand-picked grapes – Vertical destemming – Cold pre-fermentation maceration for 24 hours at 8/10°C – Alcoholic fermentation…