| VINTAGE | AWARD | 
| 2023 | 2 HEARTS “MERUM 2024” | 
| 2016 | 84/100 “PROSIT-ONAV 2018” | 
| 2016 | 2 GLASSES “GAMBERO ROSSO 2018” | 
| 2016 | 3 ROSETTE “VINETIA 2017” | 
| 2012 | 3 ROSETTE “VINETIA 2013” | 
| 2012 | GOLD MEDAL AT “42° CONCORSO CUSTOZA DOC” | 
| 2010 | GOLD MEDAL AT “40° CONCORSO CUSTOZA DOC” | 
| 2009 | 80/100 “LUCA MARONI 2011” | 
| 2009 | 1 GLASS “GAMBERO ROSSO 2011“ | 
| 2006 | 1 STAR “VERONELLI 2010” | 
| 2003 | 73/100 “LUCA MARONI 2005” | 
| 2003 | 2 BOTTLES “ESPRESSO 2005” | 
| 2003 | 73/100 “LUCA MARONI 2005“ | 
| 2003 | 3 GRAPES “DUEMILAVINI AIS 2005“ | 
| 2001 | 1 GLASS “GAMBERO ROSSO 2003” | 
| 1994 | SILVER MEDAL ”INTERNATIONAL WINE CHALLENGE 1995” | 
“Corte Betulla” Collezione Custoza DOC
Alcohol: 12% vol.
Area of Production: Region: Veneto. Morenic hills to the south of Lake Garda.
Grapes: Produced in very limited quantities from white grapes of our low-yielding "Betulla" vineyard: Bianca Fernanda, Trebbiano Toscano, Friulano, Garganega, and other grape varieties. System of growing: traditional with espalier.
Soil composition: Grounds of morainic origin, with typical drifts with stones.
Vinification and Production System: Vinification of the selected grapes, short maceration with the skins, immediate separation of the must, fermentation in purity at controlled temperature (15-16°C.), union of the results of the vinification of the single grapes, preservation in thermoconditioned inox tanks, cold bottling in sterile bottling line.
Organoleptic Description: Dry and mellow white wine, fruity and fragrant; complex perfumed nose.
Color: Light straw-yellow.
Bouquet: Typical, intense, aromatic, fresh fruit aroma.
Taste: Mellow, delicate, naturally sparkling.
Serving Temperature: To be served cold at 8-10°C.
Preservation: To be drunk young. Store in a fresh, dry and dark place.
Gastronomic Suggestions: Wine for aperitif, goes perfectly with hors d’oeuvre, first courses, fish and white meats.
| Total acidity: | 5.60 g/l | 
| Sugar: | 7.00 g/l | 
| Total SO2: | 92 mg/l | 
| Free SO2: | 28 mg/l | 
| Net dry extract: | 23.0 g/l | 
| Volatile acidity: | 0.28 g/l | 
 
												 
				
 
			 
			 
			 
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