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WINES OF NORTHERN ITALY
“Dindarello” Moscato Veneto IGT
A delicate dessert wine made from 100% Moscato Fior d’Arancio grapes, which translates to “orange
blossom.” After the harvest, the grapes are dried for one month in temperature and moisture controlled
rooms to concentrate the sugars and flavors in the berries while keeping the grapes in the healthiest
condition. Following this brief drying period, the grapes are gently pressed and fermented in stainless
steel tanks, resulting in a lovely and balanced dessert wine.
“Acininobili” Veneto IGT
Acininobili, or “noble berries” in Italian, is the result of painstaking hand selection of dried Vespaiola
grapes affected by botrytis cinerea (a noble rot that concentrates the sugars in the berries). Fermented
in temperature controlled stainless steel tanks, and matured in new French barriques for two years,
Acininobili is also refined in bottle for six months to pursue the best balance between impeccable
sweetness and lively acidity.
“Torcolato” Breganze DOC
Torcolato is made entirely from handpicked Vespaiola grapes that have been slightly affected by
botrytis, a noble rot that adds complexity to this luscious dessert wine. Before fermentation, the grapes
are dried for four months in a traditional method that involves winding the bunches around twine and
hanging them from the ceiling. These hanging clusters form a twisted rope; thus explaining the wine
name “torcolato” which, in local dialect, loosely translates as “twisted.”