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dal 1950
VINI PER PASSIONE

Passionate about
land and family:
the hallmark of Vittorino.

This is the philosophy of Vittorino Rigoni, a company
that was established in Malintrada, Italy, back in the 1950s.
Vittorino, the founder, modernised traditional winemaking

by introducing avant-garde techniques,
at the same time as remaining loyal to the values
of hard work, attention to detail and love for the land.
Today, all of his know-how has been passed down to his children

who manage vineyards covering 800,000 sqm
between Malintrada, Cessalto, Chiarano and Motta di Livenza,

known as some of Italy’s most interesting winemaking areas.
Now in its third generation, the company has grown and developed
extensive experience in winemaking technology, but its philosophy

has remained the same since day one:
from the vineyard to the bottle,

careful monitoring of the entire wine production process,
a working philosophy that rewards quality,
the family’s hard work and passion.

Gorgo al
Monticano

Motta di
Livenza

Malintrada

Cessalto

3

All our history in a glass

A land devoted to wine.
A passion shared by three generations.
The best technology going hand in hand with tradition.

A modern take on flavours created
by our passion and dedication, paving
the way for a new drinking philosophy.

All of this is Vittorino Rigoni.
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Production

The Rigoni Vittorino winery covers
more than 3,500 sqm and is equipped

with the most advanced
winemaking and bottling systems.

This is where Stefano Rigoni
expresses his creative genius.
Thanks to his knowledge and the work
of his team, some of Italy’s and the world’s

best wines are created.
The secret to making a great wine
is in the careful approach, dedication and
passion for the smallest of details.

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Those who choose our wine
know that we produce...

SPUMANTI
Creativo Prosecco Millesimato Brut
Pinot Nero Brut Millesimato, Prosecco 950 Extra Dry
and Spumante Extra Dry Millesimato

WHITE WINE
Suadente, Incrocio Manzoni 6.013,

Sauvignon, Pinot Grigio,
Chardonnay Chardonnay Frizzante and Traminer

RED WINE
Pinot Nero, Cabernet, Malbech

Refosco and Merlot
RESERVE WINE SEGNO DI VITTORINO

Cabernet Sauvignon, Merlot Doc,
Profondo and Maiuscolo
SPARKLING WINE

Verduzzo Frizzante, Raboso Frizzante,
Ànema and Rarigò
PASSITO WINE

Complice and Ciàcola

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SPUMANTI Creativo

8

Intense aromas of apple and pear,
perfect as an aperitif or to accompany

crustaceans and fried fish.

DESIGNATION: Prosecco DOC Treviso Spumante Brut Millesimato
ALCOHOL CONTENT: 11%
The vines are grown using the double arched cane system, with a growing density of 3,500 plants per hectare.
CULTIVATION: 170 q/Ha
AVERAGE YIELD: Once they have reached the ideal ripeness, the best grapes are collected and cold-macerated for several
hours. Subsequently, they are softly pressed and the must obtained is fermented with selected yeasts at a
WINEMAKING: controlled temperature. After fermentation, the wine obtained is left
to rest in steel barrels until a second fermentation, which takes place in an autoclave using the Charmat
SENSATIONS: method. Only after a few months of autoclave maturation is the bottling actually done.
Bright straw yellow colour, fine and persistent perlage, fragrances of flowers and white-pulp fruit.
PAIRINGS: When tasted, the wine is dry, fresh, fine and well balanced.
SERVICE: It is the ideal wine for aperitifs and toasts; it pairs magni cently with raw shellfish.
BOTTLE: 6-8 °C
0.75 l. - 1.5 l.

6-8 °C

9

SPUMANTI Pinot Nero

10

Characterised by fruity hints of underbrush,
excellent with shellfish and crustaceans.

DESIGNATION: Pinot Nero Spumante Brut Millesimato
ALCOHOL CONTENT: 12%
Double overturned training system, 3,500 vines per hectare
CULTIVATION: 120 q/Ha
AVERAGE YIELD: Early harvesting of the grapes. After crushing, they are lightly pressed off the skins. The must is then sent to
fermentation in steel tanks at a temperature of around 13 °C. Second fermentation occurs according to the
WINEMAKING: Charmat method for at least 12 months.
This wine has a straw-yellow colour with coppery hues, and a fine and persistent bead. It smells fresh and
SENSATIONS: elegant to the nose, with an initial hint of bread and a citrus fruit finish. It has a salty, balanced and extremely
pleasant taste to the palate. Good aromatic persistence.
PAIRINGS: Excellent as an aperitif. Goes extremely well with entrées and molluscs. Excellent with shellfish.
SERVICE: 6-8° C
BOTTLE: 0.75 l. - 1.5 l.

6-8 °C

11

Prosecco 950

Floral and fruity tones,
ideal as an aperitif or
to accompany any fish dish.

SPUMANTI DESIGNATION: Prosecco DOC Treviso Spumante ExtraDry
ALCOHOL CONTENT: 11%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,300 plants per hectare.
AVERAGE YIELD: 150 q/Ha
The free-run must obtained from the rst soft pressing of the grapes is
WINEMAKING: fermented at the controlled temperature of 16 °C, so as to preserve the
freshness and fragrance typical of Prosecco. The wine is then transferred
SENSATIONS: to an autoclave, to make it sparkle using the Charmat method, and nally
bottled.
PAIRINGS: A sparkling wine with a deep straw colour, it has a ne and persistent per-
SERVICE: lage, as well as a delicately fruity aroma like Golden apple and a light hint
of exotic fruit and herbs.
A chalice of this wine is ideal as an aperitif with the entire range of light
appetizers, and pairs elegantly with seafood dinners.
6-8 °C

6-8 °C
12

Millesimato

Fruity hints of golden apples,
ideal for an aperitif

or for delicate fish dishes.

DESIGNATION: Spumante Millesimato Extra Dry
ALCOHOL CONTENT: 11%
Sylvoz training system, 3,300 vines per hectare
CULTIVATION: 120/150 q/Ha
AVERAGE YIELD: Free-run must obtained from the soft pressing of Chardonnay and Glera
grapes is fermented at a controlled temperature of around 16 °C.
WINEMAKING: The resulting wine shall then be transferred to the autoclave to undergo
the Charmat process and then bottled.
SENSATIONS: This sparkling wine has a fine, elegant and persistent bead. It is a weak
straw-yellow colour, with greenish hues. It smells intense, clear an fruity
PAIRINGS: to the nose, with the typical varietal aroma, and tastes dry, full, a bit salty
SERVICE: and harmonic.
Ideal as an aperitif. It goes extremely well with all entrées and fish dishes.
6-8 °C

6-8 °C

13

Suadente

With delicate aromas of acacia and apple,
this goes perfectly with the finest cured meats

and delicate fish risottos.

WHITE WINE DESIGNATION: Suadente Millesimato
ALCOHOL CONTENT: 11%
The vines are grown using the double arched cane system, with a growing
CULTIVATION: density of 3,300 plants per hectare.
AVERAGE YIELD: 180 q/Ha
The crushed grapes are immediately refrigerated and left in contact with
WINEMAKING: their marc for at least 12 hours (cryomaceration). Subsequently, they are
softly pressed and the product obtained is fermented for a fortnight at a
SENSATIONS: controlled temperature of about 16 °C. After fermentation, the wine is left
to rest in steel barrels until bottling.
PAIRINGS: The wine features a bright straw yellow colour. The fragrance expresses de-
SERVICE: licate acacia and apple, but the palate reveals the wine’s name - smoothly
enticing – with fresh, sapid and soft notes.
It pairs brilliantly with the noble prosciutto of the Italian tradition, as well as
with delicate sh and white meat.
10-12 °C

10-12 °C
14

Incrocio Manzoni

The hints of grapefruit and pineapple
go perfectly with fish risottos
and mature cheese.

DESIGNATION: Incrocio Manzoni 6.0.13. Veneto IGT
ALCOHOL CONTENT: 12.5%
The vines are grown using the Sylvoz system, with a growing density of 3,600
CULTIVATION: plants per hectare.
AVERAGE YIELD: 110 q/Ha
Once collected, the grapes are immediately refrigerated at 8°C, then left
WINEMAKING: to rest for about 15 hours in steel tanks. A soft pressing follows. The must is
fermented at a controlled temperature for about 15 days. After
SENSATIONS: fermentation, the first racking is carried out and the wine is left to rest in
cement tanks for one year. The wine is occasionally stirred to bring back into
PAIRINGS: suspension the yeasts that are naturally present.
SERVICE: The wine features a deep straw yellow colour with light cedar nuances; it
smells like exotic yellow-pulp fruit, such as grapefruit and pineapple. But
the wine manifests its character on the palate: elegant, very, well- balanced,
long and persistent.
It is ideal for sh and vegetable risottos, as well as aged cheese.
10-12 °C

10-12 °C

15

Sauvignon

Elegantly spiced with aromas
of passion fruit and peppers.
Ideal with complex fish dishes.

WHITE WINE DESIGNATION: Veneto IGT Sauvignon
ALCOHOL CONTENT: 12.5%
The vines are grown using the spurred cordon system, with a growing density
CULTIVATION: of 3,500 plants per hectare.
AVERAGE YIELD: 120 q/Ha
The must is left in contact with the marc for 12 hours at a temperature of
WINEMAKING: 10°C, and is then separated from the solid segment. After soft pressing, it is
fermented in steel tanks at 16 °C. It is kept in its noble lees for about 3 months
SENSATIONS: and is bottled in March.
This is a light straw yellow coloured wine with slightly golden glints. Its fra-
PAIRINGS: grance is delicately aromatic and reminiscent of yellow pepper, exotic fruit
SERVICE: and nutmeg. The flavour is sapid, elegant and velvety.
The wine pairs successfully with seafood appetizers, herb and sh rst courses,
and white fish second courses with light sauces. It is also excellent for snacks.
10-12 °C

10-12 °C
16

Pinot Grigio

White fruit fragrances.
Excellent with herb or fish risottos.

DESIGNATION: Pinot Grigio DOC delle Venezie
ALCOHOL CONTENT: 12.5%
The vines are grown using the double arched cane system, with a growing
CULTIVATION: density of 4,000 plants per hectare.
AVERAGE YIELD: 160 q/Ha
The grapes are softly pressed. Fermentation of the must starts in thermo-
WINEMAKING: conditioned tanks where the temperature never exceeds 16 °C. It must sit
with its noble lees until bottling.
SENSATIONS: This wine features an elegant light straw yellow colour with copper glints.
Its distinctive fragrance is reminiscent of the summer countryside during
PAIRINGS: haymaking. Its taste is round and elegant, and resembles the flavour of bread
SERVICE: crust.
The wine pairs well with herb and sh risottos, as well as with light white meat
and fish appetizers.
10-12 °C

10-12 °C

17

Chardonnay

Aromas of acacia and bread crust
go perfectly with starters, soups
and crustaceans from our local sea.

WHITE WINE DESIGNATION: Veneto IGT Chardonnay
ALCOHOL CONTENT: 12%
The vines are grown using the Guyot system, with a growing density of 4,000
CULTIVATION: plants per hectare.
130 q/Ha
AVERAGE YIELD: The must obtained from soft pressing is left to ferment for about 10 days at
WINEMAKING: 16 °C. It is then placed to ripen in steel tanks until bottling.
A light straw yellow wine with glints that become golden over time.
SENSATIONS: Its fragrance is ne, intense and delicate, and is reminiscent of acacia flowers
and the aroma ofbread fresh from the oven. The wine features a well-
PAIRINGS: balanced, persistent and very harmonious flavour.
SERVICE: Excellent with vegetable and fish appetizers, soups, and light sh dishes.
10-12 °C

10-12 °C
18

Chardonnay Frizzante

Hints of apple and a bread crust aroma,
perfect for an aperitif or simple fish
and vegetable dishes.

DESIGNATION: Veneto IGT Chardonnay
ALCOHOL CONTENT: 11.5%
The vines are grown using the Guyot system, with a growing density of 4,000
CULTIVATION: plants per hectare.
AVERAGE YIELD: 130 q/Ha
The must obtained from soft pressing is left to ferment for about 10 days at
WINEMAKING: 16 °C. It is then placed to ripen in steel tanks until bottling.
SENSATIONS: This sparkling wine has a light straw yellow colour with greenish glints. Especially
fine and elegant, its fragrance is reminiscent of Golden apples and the crust of
PAIRINGS: bread fresh from the oven. The taste is very fine and harmonious, and is remini-
SERVICE: scent of honey, acacia flower, and apple. It is a dry, slightly sparkling wine, which
is enticing and always pleasant.
The wine is recommended as an aperitif and served between meals, or with fish
and vegetable appetizers and light fish dishes.
8-10 °C

8-10 °C

19

Traminer IGT

Tropical fruity fragrances are
the perfect accompaniment to spiced

dishes and crustaceans.

WHITE WINE DESIGNATION: Traminer IGT Veneto
ALCOHOL CONTENT: 12.5%
Double overturned training system, 4,000 vines per hectare
CULTIVATION: 120 q/Ha
AVERAGE YIELD: Must is left in contact with the grape skins for about 12 hours at a
temperature of 9 °C and then separated from the solid parts; after a soft
WINEMAKING: pressing, the wine is sent to ferment in steel tanks at a temperature of 13
°C. There it rests, in contact with its own fine lees for about three months,
SENSATIONS: to be subsequently bottled in March.
This wine has an intense straw-yellow colour with golden hues; the nose
PAIRINGS: is characterised by an aromatic mix with tropical fruit, such as pineapple
SERVICE: and mango, notes and candied fruit notes. It tastes quite alcoholic,
aromatic with very low acidity.
Fish, shellfish and sea food salad dishes
10-12 °C

10-12 °C
20

Pinot nero

Aromas of freshly picked blackberries,
refined and satisfying, an excellent
accompaniment to meat dishes.

DESIGNATION: Pinot Nero IGT Veneto
ALCOHOL CONTENT: 12.5%
The vines are grown using the spurred cordon system, with a growing den-
CULTIVATION: sity of 3,500 plants per hectare.
110 q/Ha
AVERAGE YIELD: The grapes are left to steep in steel tanks at a controlled temperature for ten
WINEMAKING: days. During this time, they undergo pumping-over and punching- down
cycles in alternation.
SENSATIONS: The wine’s colour is a bright ruby red with glints of purple. Its aroma is
intense and pleasantly fruity, reminiscent of blackberries that have just been
PAIRINGS: harvested. The taste is round and satisfying.
SERVICE: The wine is excellent with meat dishes and pleasant served with snacks.
16-18 °C

16-18 °C

21

Refosco

Delicate fruity aromas of blackbery and
raspberry, excellent with braised
or stewed fatty meats.

RED WINE DESIGNATION: Veneto IGT Refosco
ALCOHOL CONTENT: 12.5%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
AVERAGE YIELD: 120 q/Ha
The grapes are left to steep in steel tanks for 10 days at a strictly control-
WINEMAKING: led temperature. During this time, they undergo pumping-over and pun-
ching-down cycles in alternation.
SENSATIONS: Ruby-red coloured, and when young the wine tends to be deep purple.
Its aroma is fruity, reminiscent of blackberry and raspberry. A fragrant wine
PAIRINGS: with character, it enhances its fantastic characteristics as it ages.
SERVICE: This rustic wine is especially suited for traditional dishes. It is excellent with
fatty meat, stew, poultry and game.
18-20 °C

18-20 °C
22

Merlot

Fragrances of underbrush and cherry.
Perfect with fatty fish and all types of meat.

DESIGNATION: Veneto IGT Merlot
ALCOHOL CONTENT: 12%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
AVERAGE YIELD: 120q/ha
The grapes are left to steep for 8-10 days in steel tanks at a strictly
WINEMAKING: controlled temperature. During this time, they undergo pumping-over and
punching-down cycles in alternation.
SENSATIONS: The colour is a ruby red with garnet highlights. The aroma recalls the
undergrowth and cherry. The wine features a velvety, full and pleasantly
PAIRINGS: degreasing taste.
SERVICE: It is the classic wine for an entire meal and pairs excellently with all kinds of
meat and oily fish, such as trout, sturgeon and feel.
18-20 °C

18-20 °C

23

Cabernet

Intense notes of fresh grass, violets and liquorice,
ideal with braised meat, roasts and game.

RED WINE DESIGNATION: Cabernet IGT Veneto
ALCOHOL CONTENT: 12.5%
The vines are grown using the Guyot system, with a growing density of
CULTIVATION: 4,000 plants per hectare.
AVERAGE YIELD: 110 q/Ha
The grapes are left to steep for 10-12 days in steel tanks at a strictly
WINEMAKING: controlled temperature. During this time, they undergo pumping-over
and punching-down cycles in alternation.
SENSATIONS: The colour is a deep ruby red with glints of purple. The fragrance is
herbaceous, of violet and liquorice. The taste is well-balanced and
PAIRINGS: elegant, satisfying even the most discerning palates.
SERVICE: The wine enhances the flavour of noble poultry, game, as well as roasted
white and red meat.
18-20 °C

18-20 °C
24

Malbech

Fragrances of raspberry and hints of vegetables,
excellent with salami and white meat.

DESIGNATION: Veneto IGT Malbech
ALCOHOL CONTENT: 12%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
120 q/Ha
AVERAGE YIELD: The grapes are left to steep in steel tanks for 10 days at a controlled
WINEMAKING: temperature. During this time, they undergo pumping-over and
punching-down cycles in alternation.
SENSATIONS: The wine’s colour is a ruby red, with an aroma of raspberry, a full body,
and a slightly herbaceous taste.
PAIRINGS: It pairs excellently with salami, cold cuts, poultry, and roast meat in
general.
SERVICE: 18-20 °C

18-20 °C

25

Profondo

Intense thanks to its fragrances of violet and liquorice,
this wine goes perfectly with red meats
and rich main courses.

RESERVE DESIGNATION: Cabernet IGT Veneto
WINE ALCOHOL CONTENT: 12%
The vines are grown using the Guyot system, with a growing density of
CULTIVATION: 4,000 plants per hectare.
AVERAGE YIELD: 120 q/Ha
Upon ripening, the grapes are placed in steel tanks at 25 °C to ferment for
WINEMAKING: about 10 days. During this time they undergo pumping-over and
punching-down cycles, which make it possible to extract most of the
SENSATIONS: noble substances in the skins. When fermentation is almost complete, the
PAIRINGS: product is racked and left to ripen in cement barrels.
SERVICE: Ruby red colour with purple hues. The fragrance is flowery like violet and
liquorice, while the palate is sapid, soft and elegant.
It pairs well with red meat dishes and rich main courses.
18-20 °C

18-20 °C
26

Maiuscolo

The fragrances of wild blackberry
go well with red meats, game
and mature cheese.

DESIGNATION: Pinot Nero IGT Veneto
ALCOHOL CONTENT: 13%
The vines are grown using the Guyot system, with a growing density of
CULTIVATION: 4,200 plants per hectare.
AVERAGE YIELD: 140 q/Ha
When the grapes are healthy and ripe they are crushed and fermented in
WINEMAKING: steel barrels at a controlled temperature for a fortnight. During this period,
they are softly punched-down several times. Following fermentation, the
SENSATIONS: product is racked and the wine obtained is left to rest for a few months in
small oak barrels.
PAIRINGS: Ruby red colour with garnet hues and fragrances of blackberries and small
SERVICE: red berries. This wine features a lightly fresh, sapid, soft and harmonious
taste.
It pairs well with red meat and game.
18 °C

18 °C

27

Cabernet Sauvignon

The fragrances of marasca cherry,
vanilla and pepper go perfectly
with rich red meats.

RESERVE DESIGNATION: Veneto IGT Cabernet
WINE ALCOHOL CONTENT: 13%
The vines are grown using the Guyot system, with a growing density of
CULTIVATION: 3,900 plants per hectare.
AVERAGE YIELD: 80 q/Ha
The grapes are steeped for 2 weeks in steel tanks. Upon racking, the wine
WINEMAKING: is directly poured into small French oak barrels and left to rest for at least
14 months before bottling.
SENSATIONS: The wine features a deep garnet red colour, and its aroma is fine and
full-bodied with hints of marasca cherry, vanilla and pepper. It is well-
PAIRINGS: balanced and persistent, with sweet and soft tannins, as well as
SERVICE: harmonious and well-structured.
Excellent with red meat.
18-20 °C

18-20 °C
28

Merlot

Hints of blackcurrant, pepper and violet
are the perfect accompaniment to
main meat dishes and game.

DESIGNATION: Piave DOC Merlot
ALCOHOL CONTENT: 13.5%
The vines are grown using the Guyot system, with a growing density of
CULTIVATION: 4,000 plants per hectare.
80 q/Ha
AVERAGE YIELD: The grapes are steeped for 2 weeks in steel tanks. Upon racking, the wine
WINEMAKING: is directly poured into oak barrels and left to rest for at least 10 months
before bottling.
SENSATIONS: The wine possesses a deep ruby red colour with glints of garnet. The aroma
is intense and balmy, reminiscent of blackcurrant and violet with a hint of
PAIRINGS: pepper. The flavour is velvety, full, and pleasantly tannic.
SERVICE: The wine is excellent served with red meat and game.
18-20 °C

18-20 °C

29

Verduzzo Frizzante

With floral fragrances of robinia,
this wine perfectly rounds off
any good meal.

SPARKLING DESIGNATION: Veneto IGT Verduzzo
ALCOHOL CONTENT: 11,5%
The vines are grown using the Sylvoz system, with a growing density of 3,500
CULTIVATION: plants per hectare.
AVERAGE YIELD: 120 q/Ha
The must is left in contact with its marc for about 24 hours. The product
WINEMAKING: obtained is then fermented for 15 more days in steel containers and,
before fermentation is complete, cooled and moved to tanks where it awaits
SENSATIONS: bottling.
A sparkling wine featuring a deep golden yellow colour, with a full-bodied
PAIRINGS: and fresh aroma reminiscent of robinia flowers and vague violet. The wine
SERVICE: features a soft and fruity, pleasantly sweet taste.
End-of-meal wine.
8-10 °C

8-10 °C
30

Raboso Frizzante

Fresh fragrances of wild strawberries,
perfect between meals and with salami

and semi-mature cheese.

DESIGNATION: Veneto IGT Raboso
ALCOHOL CONTENT: 11,5%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
120 q/Ha
AVERAGE YIELD: The must is left to ferment in contact with the skins for 4-5 days. Special
WINEMAKING: attention is paid during the punching-down and pumping-over processes,
which aim at extracting the colour while at the same time not enriching the
SENSATIONS: wine with astringent tannins.
PAIRINGS: The wine smells like wild strawberries and has a pleasantly acidulous taste.
It is excellent served between meals, and pairs pleasantly with fast and fresh
SERVICE: dishes, salami, cold cuts, and soft cheeses.
10-12 °C

10-12 °C

31

Ànema

Hints of cherry and wild roses
go perfectly with appetisers
and starters.

SPARKLING DESIGNATION: Raboso Spumante Dolce
ALCOHOL CONTENT: 11%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
AVERAGE YIELD: 120 q/Ha
The must is left to ferment in contact with the skins for 5 days. Special
WINEMAKING: attention is paid during the punching-down and pumping-over processes,
which aim at extracting the colour while not enriching the wine with
SENSATIONS: astringent tannins.
The wine’s colour is an intense and bright purple. The fragrance is that of
PAIRINGS: marasca cherry and wild rose. Its captivating and seducing flavour enhances
a perfect balance of rustic Raboso and the freshness of sparkling wine.
SERVICE: It is an eclectic wine which accompanies both imaginative snacks and the
warm conviviality of a classic table prepared with a variety of cold cuts and
meat dishes.
8-10 °C

8-10 °C
32

Rarigò

Floral fragrances of violet and wild
blackberries. Excellent between meals and

with typical cured meats.

DESIGNATION: Raboso rosato IGT Veneto frizzante
ALCOHOL CONTENT: 11%
This wine is obtained from Verona Raboso and Piave Raboso grapes fer-
WINEMAKING: mented for a few hours in their skins. Then, partially fermented, the wine is
cooled and preserved in steel barrels until bottling.
SENSATIONS: The wine features a cherry red colour with purple glints. Its bouquet is
full-bodied. Its fragrance is reminiscent of wild violets and blackberries,
PAIRINGS: and its fl avour is pleasantly acidulous and thirst quenching.
SERVICE: A wine suitable between meals, or with typical dishes of salami and cold
cuts.
8-10 °C

8-10 °C

33

Complice

Fragrances of figs, plums and honey go perfectly
with blue cheese and shortcrust pastry.

PASSITO DESIGNATION: Passito wine
WINE ALCOHOL CONTENT: 16%
Pinot Noir and Verduzzo vineyards
CULTIVATION: The grapes are harvested by hand and placed on racks. They are left to
WINEMAKING: wither and dry for a few months in the open air in a special area of our winery.
In December we proceed to crush the grapes, and the product obtained is
SENSATIONS: then fermented for a few months. After fermentation, the wine is left in small
wooden barrels (5 hl) for 12 months. It is bottled only when it reaches the
PAIRINGS: right degree of maturation.
SERVICE: The wine features a shining amber colour. Its fragrance brings to mind ripe
yellow fruit, fig and honey. The palate reveals marvellous sensations of
sweetness, softness and warmth.
The wine pairs well with blue cheese, aged cheese, and pâté de fois gras. It
is also excellent enjoyed on its own.
8-10 °C

8-10 °C
34

Ciàcola

Fragrances of acacia honey and bitter
almond are the perfect accompaniment

to soft cheeses and desserts.

DESIGNATION: Bianco IGT Veneto Passito
ALCOHOL CONTENT: 15%
The vines are grown using the Sylvoz system, with a growing density of
CULTIVATION: 3,500 plants per hectare.
AVERAGE YIELD: 80 q/Ha
The grapes are harvested late in the season. The must is left in contact with
WINEMAKING: its marc for about 48 hours. After being racked, the product is placed for 15
more days in steel containers until fermentation is complete.
SENSATIONS: This wine features a deep golden colour, a fruity fragrance like pineapple
and bitter almond, with hints of flowery acacia honey and wisteria. The
PAIRINGS: palate is warm and well-balanced, persistent with a hint of astringency; it is
SERVICE: harmonious and possesses good structure.
As a dessert wine, it is ideally served with soft, fatty and aged cheeses, or
unleavened pastry.
12 °C

12 °C

35

GB

Via Malintrada 17, 31040 Gorgo al Monticano (TV) Tel. +39 0422.746121 Fax +39 0422.746459
www.rigonivittorino.com [email protected]