{"title":"Finmino \u0026 Franca Miotti","description":"\u003cp\u003e\u003cstrong\u003eFirmino Miotti\u003c\/strong\u003e\u003cspan\u003e is a historic family-run winery in \u003c\/span\u003e\u003cstrong\u003eBreganze, Veneto\u003c\/strong\u003e\u003cspan\u003e, nestled on volcanic hills. The estate specializes in rare, indigenous varieties like \u003c\/span\u003e\u003cstrong\u003eGruajo\u003c\/strong\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cstrong\u003ePedevendo\u003c\/strong\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cstrong\u003eMarzemina\u003c\/strong\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cstrong\u003eVespaiola\u003c\/strong\u003e\u003cspan\u003e, producing expressive reds and whites that reflect the region's rich winemaking heritage. \u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"900240","title":"Firmino Miotti \"Fondo 53\"  Sur Lie 2020","description":"\u003csection class=\"s_text_block o_colored_level pt8 pb16\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: The Cuvée Rosé FONDO 53 combines the finesse of Pedevendo, Marzemina Bianca, Vespaiolo and the power and fruity red wine of Gruajo from Breganze hill. A few weeks after bottling and partly as a consequence of the unique weather conditions, this wine undergoes a second fermentation process known as refermentation. Ageing sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation which results in a dry wine without the sulphites added at the pre-fermentation stage. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: The bouquet is dominated by red fruits and citrus. In the mouth, this cuvee shows a perfect balance between freshness and power. An explosion of flavors with the same force, freshness and minerality. Good for all meals but we recommend that it compliments white meats like spicy chicken and tuna tartare\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2020","offer_id":48528629956837,"sku":"900240","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/FONDO53.png?v=1773468168"},{"product_id":"900276","title":"Firmino Miotti \"Sampagna\" Sur Lie 2022","description":"\u003csection class=\"s_title o_colored_level pt24 pb16\" data-vcss=\"001\" data-snippet=\"s_title\" data-name=\"Title\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: grapes are carefully selected during the harvest and placed in 10 kg cases. They are then soft pressed and fermented in a controlled temperature of 18° Celsius. It is aged in stainless steel vats with the must for approximately a month. A few weeks after bottling, partly as a result of the weather conditions, wine undergoes a second fermentation process known as refermentation. Ageing   sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation, resulting in a dry wine without the sulphites added at the pre-fermentation stage.  \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: White wine produced from White Marzemina grapes. Straw-coloured, it has a marked wisteria fragrance, while in the mouth it is soft and savoury with just the right amount of effervescence. Excellent to enjoy throughout the whole meal, matches well with shellfish and also with the local speciality Colomba focaccia (usually prepared during Easter). \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2022","offer_id":48528630022373,"sku":"900276","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/SAMPAGNA.png?v=1773468184"},{"product_id":"900214","title":"Firmino Miotti Breganze Rosso Doc 2017","description":"\u003csection data-name=\"Text\" data-snippet=\"s_text_block\" class=\"s_text_block o_colored_level pb8 pt16\"\u003e\n\u003cdiv class=\"container s_allow_columns\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: The grapes are placed in racks with extreme care and are left to dry for 15 days before being de-stemmed. The grape stalk is removed totally and they are pressed. The grapes are left to macerate for 11 days by plunging and frequent racking. A part of the fermentation takes place in stainless steel vats with the must, the other is fermented in barriques for a second passage of 12 months. Blended in the spring of the prior year, the wine does not endure an aggressive filtration, which sometimes creates light sediment in the bottle.  \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Ruby red wine, rich and profound, produced from Merlot grapes. With a fragrance of small red ripe fruit, spices, coffee and vanilla. A full-bodied wine, dry, rich with sweet tannins giving it a long persistence. It is an ageing wine, ideally for 5 - 6 years. It matches particularly with grilled or braised red meat and mature cheese. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2017","offer_id":48528630153445,"sku":"900214","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/BREGANZE-DOC-ROSSO.png?v=1773468139"},{"product_id":"900213","title":"Firmino Miotti Cabernet Breganze Doc 2015","description":"\u003csection class=\"s_text_block o_colored_level pb4 pt0\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: The clusters of the two cabernet grapes are harvested separately depending on the degree of maturation.  The grapes are placed in racks with extreme care and are left to dry for 15 days before being de-stemmed. The grape stalk is removed totally and they are pressed. The grapes are left to macerate for 11 days by plunging and frequent racking. A part of the fermentation takes place in stainless steel vats with the must, the other is fermented in barriques for a second passage of 6\/12 months. Blended in the spring of the prior years, the wine does not endure an aggressive filtration, which sometimes creates light sediment in the bottle.  \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: This wine has an important red ruby color and has aromas of small red fruit. It is dry in the mouth and has a rich body and sweet tannins that create a long persistent flavor. It is best if aged for 5-6 years and pairs well with baked lamb, braised meats, and other flavorful red meats and seasoned cheeses\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2015","offer_id":48528630251749,"sku":"900213","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/Cabernet.png?v=1773468136"},{"product_id":"900333","title":"Firmino Miotti Groppello di Breganze 2019","description":"\u003csection class=\"s_text_block o_colored_level pb0 pt24\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"s_allow_columns container\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: harvested with 5kg cassettes from chosen clusters.  They are left to rest and aerate for 10-15 days.  The stems are removed and the grapes are pressed.  It is left to ferment for 9 days by plunging and frequent racking.  Finished in stainless steel tanks with the must and spontaneous rotating fermentation.   \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: Nice important, dark red, garnet colour.  Mature fruit flavour with a tannin taste. In the ancient book called \"Vineyards and Wine in the Middle Ages from Verona and Vicenza Sources,\" the writers Maroso and Varanini talked about the presence of the groppello in the Breganze area as early at 1300. Aureliano Acanthuses in a 1754 wrote \"Roccolo Ditirambo\" in which he gives a long description of the qualities of the wine groppello, present in Breganze and on the surrounding hills. It is believed that the name comes from Veneto dialect from the verb \" ingropare\" which means to tie the gums.  This is because the  wine has a strong tannin taste. The Groppello accompanies red meats like the goose, game meats.  It ages well \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e\n\n\n","brand":"Firmino Miotti","offers":[{"title":"2019","offer_id":48528630317285,"sku":"900333","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/900333_FirminoMiottiGroppellodiBreganze2019.webp?v=1773468131"},{"product_id":"900279","title":"Firmino Miotti Gruajo 2021","description":"\u003csection class=\"s_text_block o_colored_level pt16 pb24\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cspan class=\"text-black\"\u003e\u003cstrong\u003e\u003cem\u003eHow is Made\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"h5-fs\"\u003e\u003cbr\u003e\u003cem\u003e\u003cspan class=\"text-black\"\u003eVINIFICATION: Harvested with 5kg cassettes from chosen clusters.  They are left to rest and aerate for 10-15 days.  The stems are removed and the grapes are pressed.  It is left to ferment for 9 days by plunging and frequent racking.  Finished in stainless steel tanks with the must and spontaneous rotating fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"text-black\"\u003eCHARACTERISTICS:  Mentioned already in the 18th century as a “mellow and vigorous” wine. After ripening, the bunch has completely ripe grapes and others which are still green. The ability of the wine producer is the skill of pressing only the ripe grapes. Ruby red wine with a pleasant flavour of morello cherries and little berries. Dry, well structured, fresh, with a slightly bitter aftertaste. It matches well with dishes of game, red meat, and mature cheese.   \u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"s_picture o_cc o_cc2 o_colored_level pt16 pb0\" data-snippet=\"s_picture\" data-name=\"Title - Image\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003ch2 class=\"display-3-fs o_default_snippet_text\" style=\"text-align: center;\"\u003e\u003cspan class=\"text-o-color-2\"\u003eGruaja is a \u003cu\u003every rare\u003c\/u\u003e red grape variety\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: center;\" class=\"o_default_snippet_text\"\u003e\u003cspan class=\"h3-fs\"\u003e\u003cem\u003eMiotti is the \u003cspan style=\"color: rgb(255, 0, 0);\"\u003e\u003cstrong\u003eONLY\u003c\/strong\u003e\u003c\/span\u003e producer in the WORLD of this grape....\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"o_colored_level pb0 col-lg-12\" style=\"text-align: center;\"\u003e\n\u003cfigure class=\"figure\"\u003e\u003cimg alt=\"\" class=\"figure-img img-fluid img-thumbnail padding-large img o_we_custom_image\" data-mimetype=\"image\/webp\" data-original-id=\"2187\" data-original-src=\"\/web\/image\/2187-2dd8bb0e\/firmino-old.jpg\" data-mimetype-before-conversion=\"image\/jpeg\" data-resize-width=\"NaN\" loading=\"lazy\"\u003e\n\u003cfigcaption class=\"figure-caption text-muted py-3 o_default_snippet_text\"\u003eFirmino Miotti\u003c\/figcaption\u003e\n\u003cfigcaption class=\"figure-caption text-muted py-3 o_default_snippet_text\"\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"base-fs\"\u003e\u003cspan class=\"text-o-color-4\"\u003eThe story could also begin like this: \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eOne evening Firmino's father, feeling death approaching, called him to his bed and said: -You know that I am not rich, that I am dying on a bed of straw and not on a wool mattress, that my life has been a long lunch of bread never eaten enough. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eBut I want to leave you something that one day will bear fruit. Go to the end of the field where there are three old vines with twisted and clump-shaped trunks, called cruvaie. Neither children nor birds eat those grapes because they seem raw and unripe. But you go and pick them, squeeze them and that wine will be your fortune and the joy of those who drink it. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eAnd Firmino went to pick those despised grapes, crushed them between his fingers as hard as the teeth of the rake and filled his bowl with must. He let it ferment and after a few days he drank that still unripe wine and understood what a treasure his father had left him and ran like all grateful children to cry on his grave.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003e No one doubts that cruvaio wine is a fairytale wine from the first taste. Its ancient savory bitterness, almost the synthesis of all the delicious bitterness in other wines, its deep color which is the sum of the various shades of red it has passed through during aging make it the most prestigious and inimitable product not only of the Firmino fields but of all the hills of Breganze. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eOnce very cared for and much loved, cruvaio vines began to disappear after this last world war. Those bunches always full of ripe grapes and unripe grapes branded it almost a cursed grape, which started well in flowering, made a beautiful long and wide bunch with many grains promising a great harvest and which an evil spell condemned, apparently only though, to ripen badly. And the influenced and ill-advised farmers dug those vines believed to be cursed and indecent from their vineyards. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eA few knew that even those greenish grains contained a delicious juice because nature loves to play tricks on men, to make up and disguise itself to always be discovered by these few. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eFirmino, one of the noblest winemakers of Breganze, was among the first to tear away the veils of cruvaio wine. And he dug long trenches on his hill and planted the new cruvaie made with the calms of the three vines of the fable. When all the other grapes are harvested, the cruvaie grapes remain in the fields and Firmino who with his heavy step tends the winemakers careful that a sudden cold snap does not make those enchanted grapes burst. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eAnd then he harvests by himself, pulling down the bunches that he places in the baskets for further maturation in the granaries. When the stalks have lost their water, Firmino makes wine by pressing delicately, extracting only the flower of the wine for the joy of his friends and of those who will be able to hold a glass full of cruvaio in their hand, looking at it against the light, smelling it and religiously putting their lips on that wine, drinking it in small sips with the sacredness due to a good that had been lost and that has been found. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"text-o-color-4\"\u003e\u003cspan class=\"base-fs\"\u003eCRUVAJO OR GRUAJO (in the current exception) exclusive wine of the Breganze area, it is produced in very limited quantities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"o_default_snippet_text\"\u003e\u003cspan class=\"base-fs\"\u003e\u003cspan class=\"text-o-color-4\"\u003eVirgilio Scapin\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2021","offer_id":48528630350053,"sku":"900279","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/GRUAJO.png?v=1773468126"},{"product_id":"900310","title":"Firmino Miotti Pedevendo Sur Lie 2023","description":"\u003csection class=\"s_text_block o_colored_level pb24 pt16\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n\u003cdiv class=\"container s_allow_columns\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan class=\"h3-fs\"\u003eMiotti is the \u003cspan style=\"color: rgb(255, 0, 0);\"\u003eONLY\u003c\/span\u003e producer in the WORLD of this grape....\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: grapes are carefully selected during the harvest and placed in 10 kg cases. They are then soft pressed and fermented in a controlled temperature of 18° Celsius. It is aged in stainless steel vats with the must for approximately a month. A few weeks after bottling, partly as a result of the weather conditions, wine undergoes a second fermentation process known as refermentation. Ageing   sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation, resulting in a dry wine without the sulphites added at the pre-fermentation stage.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: White wine produced from Pedevenda grapes, a very rare autochthonous varietal. During the 18th century this wine was described as wonderful and enchanting. The perky, grassy aroma combines with notes of pear and Fuji apple, while the pleasant acidity on the palate, supported by the slightly fizzy texture makes it a pleasantly lively drink, suitable for all occasions and perfect for winding down after a day’s work. Excellent with fried fish, light and eminently drinkable.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2023","offer_id":48528630415589,"sku":"900310","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/PEDEVENDO_cbed1afa-8442-4b42-9fbb-c85b9682a7bd.png?v=1773468121"},{"product_id":"900311","title":"Firmino Miotti Strada Riela Sur Lie 2021","description":"\u003csection class=\"s_text_block o_colored_level pb0 pt16\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: grapes are carefully selected during the harvest and placed in 10 kg cases. They are then soft pressed and fermented in a controlled temperature of 18° Celsius. It is aged in stainless steel vats with the must for approximately a month. A few weeks after bottling, partly as a result of the weather conditions, wine undergoes a second fermentation process known as refermentation. Ageing sur lie produces a wine with extra-fine bubbles and a cloudy appearance, with a slight yeast sediment at the bottom of the bottle. These deposits ensure that the bottle is not uncorked after refermentation, resulting in a dry wine without the sulphites added at the pre-fermentation stage.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: White wine produced from Vespaiola grapes of the “Riela” plot. On the nose, a fresh, fruity fragrance alternates with confident citrus notes and hints of crusty bread. Dry mouthfeel, with a firm structure and persistent aroma. Ideal for an aperitif, it is also excellent with fish dishes, salads and white meats.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2021","offer_id":48528630513893,"sku":"900311","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/STRADA-RIELA.png?v=1773468117"},{"product_id":"900313","title":"Firmino Miotti Torcolato 2019 - 375ml","description":"\u003csection class=\"s_text_block pb40 o_colored_level pt0\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n\u003cdiv class=\"s_allow_columns container\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cspan class=\"text-black\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: Grapes are pre harvested to keep acidity high, then they are coiled (intorcolà) on a string in an aired atmosphere, 3 months Air dried, follows a Spontaneous fermentation for 7 months. Then the ageing goes like this; \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003e4 summers\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e in steel, as sometimes the natural fermentation restarts and evolves the wine and minimum of 3 years in bottle before release.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS:  A wonderful color of gold with intense aroma of cooked apple, honey, apricot, raisins and dates. It fills the mouth with flavor. The freshness from the vespaiola grape allows it to contrast the sweetness and therefore is not overpowering but elegant. Torcolato is one of the great wines of meditation or conversation.  It is excellent alone, but pairs well with herbed and aged cheeses.  It also is a special dessert wine and goes well with dry biscuits. Torcolato ages well and is always a pleasant surprise when bottles from some decades before are opened.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"s_picture o_cc o_cc2 o_colored_level pt24 pb16\" data-snippet=\"s_picture\" data-name=\"Title - Image\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003ch2 class=\"display-3-fs o_default_snippet_text\" style=\"text-align: center;\"\u003eThe history of Torcolato\u003c\/h2\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg alt=\"\" class=\"img img-fluid o_we_custom_image\" data-mimetype=\"image\/webp\" data-original-id=\"2254\" data-original-src=\"\/web\/image\/2254-84ed5ed3\/Franca-1.jpg\" data-mimetype-before-conversion=\"image\/jpeg\" data-resize-width=\"NaN\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-lg-12 o_colored_level pb24\" style=\"text-align: center;\"\u003e The vine in the Vicenza area seems to have its origins in the Tertiary Era; in particular, in the upper Vicenza area, finds of the first vintaceae attributed to the genus Ampelophyllum were found in Salcedo, along the Chiavone river (Massalongo, 1851).\u003cbr\u003e\u003cbr\u003eIn the middle of the last century, A. B. Massalongo classified the fossil imprint of a bunch of grapes and a vine leaf. It is therefore probable that these vinaceae (Ampelophyllum) gave rise, after the glaciations, to spontaneous and wild vines and from these to Vitis Vinifera. Other archaeological discoveries, such as vases, glasses and cups from the Neolithic era have been found near Santorso (Bagolini, 1984).\u003cbr\u003e\u003cbr\u003eIn northern Italy, the vine certainly has a tradition that predates the Roman Empire; It is thought that the Venetians, who arrived in Italy in the Iron Age (11th-10th century BC), thanks to the trade relations established with the Etruscans, developed the agricultural economy by cultivating vines, wheat, barley, spelt, millet, along the hills near the Astico stream (Lovo and Onorato, 1998). The Celtic invasions broke the relationship between the Venetians and the Etruscans, and facilitated the establishment of equally good relations between the Venetians and the Romans.\u003cbr\u003e\u003cbr\u003eDuring the Roman period, the wine produced in the Vicenza and Verona areas was called “retico” due to the name of the large production area, “Retica”, an area that includes the piedmont territories that go from Vicenza to Como (Buchi, 1987). The Venetians knew how to develop, in those years, a viticulture and an enology that were certainly appreciable, providing the Roman legionaries with the necessary provisions for the various war campaigns; even the restrictive agrarian laws of Domitian did not affect the winemaking of Vicenza, on the contrary the wine was in great demand.\u003cbr\u003e\u003cbr\u003eThe dark period that followed the Roman domination stopped with the Ostrogoths of Theodoric who, in 489, managed to ensure the region a period of peace to the advantage of agriculture and winemaking.\u003cbr\u003eIt was Cassiodorus (485-580) who restored prosperity to the Vicenza and Verona area, bringing the wines of the two cities to the court of Ravenna.\u003cbr\u003eAmong the other dominations, it is worth remembering the Edict of Rotari (643), which established the relationship between the Lombards and the conquered land, protecting the local economy (Deacon, 1878); Charlemagne, who in the year 800, issued the capitulary “De villis”, an ordinance that listed the plants that must be planted and cultivated in the royal domains.\u003cbr\u003e\u003cbr\u003eIn it, six articles concern the vine, its cultivation, the grape harvest and the production of wine.\u003cbr\u003eWith the invasions of the Hungarians, Venetian agriculture was destroyed (Fasoli, 1945) and to defend themselves from their invasions, castles and walls were built everywhere around the city, also fortifying the churches and abbeys, which became, in different ways and at different times, the fulcrum of power.\u003cbr\u003e\u003cbr\u003eIn the Middle Ages, the recovery of viticulture was due, above all, to religious motivations (the Eucharist was celebrated with the administration of bread and wine to the faithful); documents of episcopal donations and possessions of monasteries have been found, also in Breganze, which testify to the existence of lands planted with vines in 923 (Pini, 1989).\u003cbr\u003e\u003cbr\u003eIn the first centuries after the year 1000, the cultivation of vines increased: it was often imposed by the owners in rental contracts, with certain rules. From some documents of the upper Vicenza area, dating back to 1275-1291, we can see how the destination of the crops is distinguished between trees and vines, and in a contract of 1223 of a place near Breganze, it is established that within the two plots vines are planted in promiscuity with olive trees and arable land (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eThere are numerous testimonies, that we have today, of the municipal statutes of the province of Vicenza, which report provisions aimed at the defense and diffusion of the vine, the problem of transportation, the wholesale and retail sale of grapes and wine (Azzolin, 1999). In the City Statutes of 1264 and 1311, there are rules on how to acquire vineyards; while in the Statutes of Vicenza of 1264, to reduce the occasions of crime, trespassing or illicit passages, there is the possibility of rectifying the borders that give rise to disputes; furthermore, there is the possibility of extending one's borders with adjacent fields, if the owner owns a certain and established number of hectares cultivated with vineyards (Lampertico, 1886).\u003cbr\u003e\u003cbr\u003eOf particular interest in wine are the Statutes of Bassano of 1295, also called the \"Vineale\" or \"Vignale\" Code, as they constitute a clear testimony to the diffusion of viticulture in the Bassano area and the importance of the vine in the 13th century. The Code is the precursor of what today could be called \"production regulations\" (Brazzale, 1999). It is composed of 345 articles, many of which concern: the protection of vineyards from theft, monetary and prison sentences for thieves of grapes and poles from the vineyards, the grape harvest, the vinification, the reporting of the grapes and wine obtained by November 1st of the year of harvest, and more (Chiuppari, 1905). There is also a very strict protectionism in favor of local wines, with fines for those who “go to drink wine beyond the bridge, in the taverns of Angarano” (Brentari, 1980); there are laws to protect citizens, for the pouring of wine in the taverns of Bassano, glasses stamped by the municipality must be used, while the tavern keepers must store the wine in containers (wineskins) also officially stamped. It is forbidden to give wine to beggars for charitable purposes. Retailers of wine must have a municipal license (Fasoli, 1940). Special provisions are reserved for white wine, which is subjected to very strict controls and requires an authorization for sale. There are also rules for the “small wine” or “aquatic” or “graspia”, a wine produced by macerating the grape marc with water and intended for sharecroppers and farmers, which must be reported within twenty days of its preparation and the latter must be checked by the “great estimators” appointed by the municipality.\u003cbr\u003e\u003cbr\u003eIn 1300 there was a new recovery for the spread of viticulture. The vine on the hills was generally cultivated “low” and the wines were mainly white with a high alcohol content, while in the plains it was cultivated “high” supported by living or dead supports and the wines were red. An example is a contract from 1385, relating to a large farm in Breganze, where the farmer-tenants were obliged to plant at least two vines for each field that was without them during the ten years of the contract (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eIn the early 15th century, the Serenissima Republic of Venice conquered the Veneto and with it the upper Vicenza area, modifying the landscape of the mainland where huge amounts of capital and human resources were transferred. Forests were uprooted, whose timber supplied the Venetian shipbuilding industry, vines and cereals were planted, the first villas were built around which an efficient agricultural company was organized. The Vicenza waterways were improved to facilitate the arrival of wine in Venice, and the landed nobility of Vicenza obtained protection, privileges and exemption from duties from the Government of Venice (Gullino, 1994). The Bassano code remained in force and the ban on harvesting before the deadline set by the Council was confirmed (Chiuppani, 1905).\u003cbr\u003e\u003cbr\u003eIn the sixteenth century, wine became a prestigious gift offered to nobles who stopped in the Vicenza area: we remember Emperor Charles V who, returning from Vienna and headed to Bologna, stayed in Sandrigo and was given a considerable number of wagons of wine as a gift (Caldogno, 1977). Vicenza wines were, however, highly regarded and exported almost everywhere, beyond the Alps and in Venice itself, which, having lost its dominions in the Aegean, did not want to give up the vines it was used to and had them planted even in the lands under its dominion. The spread of Malvasia, Vin di Cipro, and Vespaiolo itself dates back to those times (Lovo and Onorato, 1998).\u003cbr\u003e\u003cbr\u003eVicenza winemaking also enjoyed the contribution of the architect Andrea Palladio who dictated technical standards for designing and building cellars: they had to be built underground, far from noise and odors, the opening had to face north in order to have an environment with a constant temperature. The floor must allow for the recovery of losses from decanting. Above the refinement cellar is the winemaking room, so that the decanting pins are higher than the upper hole of the barrels, and thus allow the wine from the vats to flow into the barrels via wooden channels (Palladio, 1570).\u003cbr\u003e\u003cbr\u003eThe first “tourist guide” by the poet, oenologist, and gastronome Ortesio Lando is born, where he highlights the curiosities and pleasures of life in an Italy that, for its cuisine and wines, is already famous in Europe. He mentions Vicenza for the quality of its wines, better than those of Friuli (Lando, 1553). Subsequently, Andrea Scotto in his “Itinerary”, praises the Vicenza wine production and mentions Breganze “famous for the sweet and tasty wines it produces” (Scotto, 1610). This is the first historical citation that can confirm the presence of a sweet wine, probably the predecessor of today’s Torcolato. It should be remembered that Venice imported sweet and straw wines for internal use from Istria, the Peloponnese, Cyprus and Corfu. In a letter by Taddeo Gaddi from 1384 there is confirmation that four or five ships from Candia had arrived in Venice loaded with precious wines (Calò et al., 1996). Thus, on their return from travels and crusades, the Venetians who stopped along the coasts of the Ionian Sea took with them bundles of shoots to make rootstock and create their own vineyards in the hinterland. Therefore, Venice, after the loss of the islands of Dalmatia, the Ionian and Morrea, increased the cultivation of vineyards to make its own sweet and delicate wines (it is probably some of these vines were already cultivated in the Veneto).\u003cbr\u003e\u003cbr\u003eIn another interesting publication from 1754, a poetic work that represents a sort of wine guide to the province of Vicenza, thirty-five wines produced in the Vicenza area are mentioned and Breganze appears three times, once noting the “…dolce Vespaiuolo”. This sentence contains important information, as it combines, for the first time, the term dolce with the Vespaiolo vine. In the note at the end of the page of the same text, the author, Aureliano Acanti (pseudonym of Valerio Canati), refers to the dolce Vespaiuolo as “a superfine liqueur that is made in Breganze” (Acanti, 1754). Here too, some interesting considerations can be made: the word fabbricare is attributed to those wines that have not been made naturally, but obtained through human intervention. In confirmation of this, we find in the same text, “Il Roccolo”, that in Salcedo (a town near Breganze that in the eighteenth century was a separate municipality, but which for centuries had been one with Breganze), the “il dolcissimo Pasquale” is made because it is made around Easter, keeping the grapes hanging in the air until that moment. Furthermore, the term “liquore” means that the wine has been enriched, sweetened and is “oily” like liqueurs.\u003cbr\u003e\u003cbr\u003eAlso in those years, at the request of the Academy of Agriculture (founded in 1769), the first work was done relating to viticulture and oenology in Vicenza: Count Pajello wrote a memoir on the best way to grow vines and make wine. He classified Vicenza wines as dry, fortified and dried on “arelle” (Pajello, 1774).\u003cbr\u003e\u003cbr\u003eThe 19th century was a century of radical changes for viticulture in Vicenza: many vines disappeared and were replaced by others from France. In 1829, Andrea Alverà conducted a study on the main varieties of Vitis Vinifera grown in the municipality of Fara; subsequently, in 1855 in Vicenza, on the occasion of the first “Mostra dei prodotti Primitivi del Suolo”, a catalogue was made that listed 120 varieties and red grapes and 77 white grapes (Calò et al., 1996).\u003cbr\u003e\u003cbr\u003eOf particular interest are the memoirs of Pedrazza who wrote in detail about the techniques adopted by winemakers and oenologists and gave the first advice on pruning based on the strength of the vine (Pedrazza, 1812). The vine cultivations of Bassano and Schio began to decline, while the areas of Breganze, Colli Berici and Gambellara gained ground. From 1851 to 1860 the vineyards suffered the first attack of powdery mildew and it turned out to be a dark decade for agriculture; \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2019","offer_id":48528630612197,"sku":"900313","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/BREGANZE-DOC-TORCOLATO_e01243f3-f2ed-4a7b-926c-d2a3ce89743d.png?v=1773468113"},{"product_id":"900312","title":"Firmino Miotti Torcolato DOC 2018 750ML","description":"\u003csection class=\"s_picture o_cc o_cc2 o_colored_level pt24 pb16\" data-snippet=\"s_picture\" data-name=\"Title - Image\"\u003e\n\u003cdiv class=\"container\"\u003e\n\u003ch2 class=\"display-3-fs o_default_snippet_text\" style=\"text-align: center;\"\u003eThe history of Torcolato\u003c\/h2\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-lg-12 o_colored_level pb24\" style=\"text-align: center;\"\u003e The vine in the Vicenza area seems to have its origins in the Tertiary Era; in particular, in the upper Vicenza area, finds of the first vintaceae attributed to the genus Ampelophyllum were found in Salcedo, along the Chiavone river (Massalongo, 1851).\u003cbr\u003e\u003cbr\u003eIn the middle of the last century, A. B. Massalongo classified the fossil imprint of a bunch of grapes and a vine leaf. It is therefore probable that these vinaceae (Ampelophyllum) gave rise, after the glaciations, to spontaneous and wild vines and from these to Vitis Vinifera. Other archaeological discoveries, such as vases, glasses and cups from the Neolithic era have been found near Santorso (Bagolini, 1984).\u003cbr\u003e\u003cbr\u003eIn northern Italy, the vine certainly has a tradition that predates the Roman Empire; It is thought that the Venetians, who arrived in Italy in the Iron Age (11th-10th century BC), thanks to the trade relations established with the Etruscans, developed the agricultural economy by cultivating vines, wheat, barley, spelt, millet, along the hills near the Astico stream (Lovo and Onorato, 1998). The Celtic invasions broke the relationship between the Venetians and the Etruscans, and facilitated the establishment of equally good relations between the Venetians and the Romans.\u003cbr\u003e\u003cbr\u003eDuring the Roman period, the wine produced in the Vicenza and Verona areas was called “retico” due to the name of the large production area, “Retica”, an area that includes the piedmont territories that go from Vicenza to Como (Buchi, 1987). The Venetians knew how to develop, in those years, a viticulture and an enology that were certainly appreciable, providing the Roman legionaries with the necessary provisions for the various war campaigns; even the restrictive agrarian laws of Domitian did not affect the winemaking of Vicenza, on the contrary the wine was in great demand.\u003cbr\u003e\u003cbr\u003eThe dark period that followed the Roman domination stopped with the Ostrogoths of Theodoric who, in 489, managed to ensure the region a period of peace to the advantage of agriculture and winemaking.\u003cbr\u003eIt was Cassiodorus (485-580) who restored prosperity to the Vicenza and Verona area, bringing the wines of the two cities to the court of Ravenna.\u003cbr\u003eAmong the other dominations, it is worth remembering the Edict of Rotari (643), which established the relationship between the Lombards and the conquered land, protecting the local economy (Deacon, 1878); Charlemagne, who in the year 800, issued the capitulary “De villis”, an ordinance that listed the plants that must be planted and cultivated in the royal domains.\u003cbr\u003e\u003cbr\u003eIn it, six articles concern the vine, its cultivation, the grape harvest and the production of wine.\u003cbr\u003eWith the invasions of the Hungarians, Venetian agriculture was destroyed (Fasoli, 1945) and to defend themselves from their invasions, castles and walls were built everywhere around the city, also fortifying the churches and abbeys, which became, in different ways and at different times, the fulcrum of power.\u003cbr\u003e\u003cbr\u003eIn the Middle Ages, the recovery of viticulture was due, above all, to religious motivations (the Eucharist was celebrated with the administration of bread and wine to the faithful); documents of episcopal donations and possessions of monasteries have been found, also in Breganze, which testify to the existence of lands planted with vines in 923 (Pini, 1989).\u003cbr\u003e\u003cbr\u003eIn the first centuries after the year 1000, the cultivation of vines increased: it was often imposed by the owners in rental contracts, with certain rules. From some documents of the upper Vicenza area, dating back to 1275-1291, we can see how the destination of the crops is distinguished between trees and vines, and in a contract of 1223 of a place near Breganze, it is established that within the two plots vines are planted in promiscuity with olive trees and arable land (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eThere are numerous testimonies, that we have today, of the municipal statutes of the province of Vicenza, which report provisions aimed at the defense and diffusion of the vine, the problem of transportation, the wholesale and retail sale of grapes and wine (Azzolin, 1999). In the City Statutes of 1264 and 1311, there are rules on how to acquire vineyards; while in the Statutes of Vicenza of 1264, to reduce the occasions of crime, trespassing or illicit passages, there is the possibility of rectifying the borders that give rise to disputes; furthermore, there is the possibility of extending one's borders with adjacent fields, if the owner owns a certain and established number of hectares cultivated with vineyards (Lampertico, 1886).\u003cbr\u003e\u003cbr\u003eOf particular interest in wine are the Statutes of Bassano of 1295, also called the \"Vineale\" or \"Vignale\" Code, as they constitute a clear testimony to the diffusion of viticulture in the Bassano area and the importance of the vine in the 13th century. The Code is the precursor of what today could be called \"production regulations\" (Brazzale, 1999). It is composed of 345 articles, many of which concern: the protection of vineyards from theft, monetary and prison sentences for thieves of grapes and poles from the vineyards, the grape harvest, the vinification, the reporting of the grapes and wine obtained by November 1st of the year of harvest, and more (Chiuppari, 1905). There is also a very strict protectionism in favor of local wines, with fines for those who “go to drink wine beyond the bridge, in the taverns of Angarano” (Brentari, 1980); there are laws to protect citizens, for the pouring of wine in the taverns of Bassano, glasses stamped by the municipality must be used, while the tavern keepers must store the wine in containers (wineskins) also officially stamped. It is forbidden to give wine to beggars for charitable purposes. Retailers of wine must have a municipal license (Fasoli, 1940). Special provisions are reserved for white wine, which is subjected to very strict controls and requires an authorization for sale. There are also rules for the “small wine” or “aquatic” or “graspia”, a wine produced by macerating the grape marc with water and intended for sharecroppers and farmers, which must be reported within twenty days of its preparation and the latter must be checked by the “great estimators” appointed by the municipality.\u003cbr\u003e\u003cbr\u003eIn 1300 there was a new recovery for the spread of viticulture. The vine on the hills was generally cultivated “low” and the wines were mainly white with a high alcohol content, while in the plains it was cultivated “high” supported by living or dead supports and the wines were red. An example is a contract from 1385, relating to a large farm in Breganze, where the farmer-tenants were obliged to plant at least two vines for each field that was without them during the ten years of the contract (Maroso and Varanini, 1984).\u003cbr\u003e\u003cbr\u003eIn the early 15th century, the Serenissima Republic of Venice conquered the Veneto and with it the upper Vicenza area, modifying the landscape of the mainland where huge amounts of capital and human resources were transferred. Forests were uprooted, whose timber supplied the Venetian shipbuilding industry, vines and cereals were planted, the first villas were built around which an efficient agricultural company was organized. The Vicenza waterways were improved to facilitate the arrival of wine in Venice, and the landed nobility of Vicenza obtained protection, privileges and exemption from duties from the Government of Venice (Gullino, 1994). The Bassano code remained in force and the ban on harvesting before the deadline set by the Council was confirmed (Chiuppani, 1905).\u003cbr\u003e\u003cbr\u003eIn the sixteenth century, wine became a prestigious gift offered to nobles who stopped in the Vicenza area: we remember Emperor Charles V who, returning from Vienna and headed to Bologna, stayed in Sandrigo and was given a considerable number of wagons of wine as a gift (Caldogno, 1977). Vicenza wines were, however, highly regarded and exported almost everywhere, beyond the Alps and in Venice itself, which, having lost its dominions in the Aegean, did not want to give up the vines it was used to and had them planted even in the lands under its dominion. The spread of Malvasia, Vin di Cipro, and Vespaiolo itself dates back to those times (Lovo and Onorato, 1998).\u003cbr\u003e\u003cbr\u003eVicenza winemaking also enjoyed the contribution of the architect Andrea Palladio who dictated technical standards for designing and building cellars: they had to be built underground, far from noise and odors, the opening had to face north in order to have an environment with a constant temperature. The floor must allow for the recovery of losses from decanting. Above the refinement cellar is the winemaking room, so that the decanting pins are higher than the upper hole of the barrels, and thus allow the wine from the vats to flow into the barrels via wooden channels (Palladio, 1570).\u003cbr\u003e\u003cbr\u003eThe first “tourist guide” by the poet, oenologist, and gastronome Ortesio Lando is born, where he highlights the curiosities and pleasures of life in an Italy that, for its cuisine and wines, is already famous in Europe. He mentions Vicenza for the quality of its wines, better than those of Friuli (Lando, 1553). Subsequently, Andrea Scotto in his “Itinerary”, praises the Vicenza wine production and mentions Breganze “famous for the sweet and tasty wines it produces” (Scotto, 1610). This is the first historical citation that can confirm the presence of a sweet wine, probably the predecessor of today’s Torcolato. It should be remembered that Venice imported sweet and straw wines for internal use from Istria, the Peloponnese, Cyprus and Corfu. In a letter by Taddeo Gaddi from 1384 there is confirmation that four or five ships from Candia had arrived in Venice loaded with precious wines (Calò et al., 1996). Thus, on their return from travels and crusades, the Venetians who stopped along the coasts of the Ionian Sea took with them bundles of shoots to make rootstock and create their own vineyards in the hinterland. Therefore, Venice, after the loss of the islands of Dalmatia, the Ionian and Morrea, increased the cultivation of vineyards to make its own sweet and delicate wines (it is prprobably some of these vines were already cultivated in the Veneto).\u003cbr\u003e\u003cbr\u003eIn another interesting publication from 1754, a poetic work that represents a sort of wine guide to the province of Vicenza, thirty-five wines produced in the Vicenza area are mentioned and Breganze appears three times, once noting the “…dolce Vespaiuolo”. This sentence contains important information, as it combines, for the first time, the term dolce with the Vespaiolo vine. In the note at the end of the page of the same text, the author, Aureliano Acanti (pseudonym of Valerio Canati), refers to the dolce Vespaiuolo as “a superfine liqueur that is made in Breganze” (Acanti, 1754). Here too, some interesting considerations can be made: the word fabbricare is attributed to those wines that have not been made naturally, but obtained through human intervention. In confirmation of this, we find in the same text, “Il Roccolo”, that in Salcedo (a town near Breganze that in the eighteenth century was a separate municipality, but which for centuries had been one with Breganze), the “il dolcissimo Pasquale” is made because it is made around Easter, keeping the grapes hanging in the air until that moment. Furthermore, the term “liquore” means that the wine has been enriched, sweetened and is “oily” like liqueurs.\u003cbr\u003e\u003cbr\u003eAlso in those years, at the request of the Academy of Agriculture (founded in 1769), the first work was done relating to viticulture and oenology in Vicenza: Count Pajello wrote a memoir on the best way to grow vines and make wine. He classified Vicenza wines as dry, fortified and dried on “arelle” (Pajello, 1774).\u003cbr\u003e\u003cbr\u003eThe 19th century was a century of radical changes for viticulture in Vicenza: many vines disappeared and were replaced by others from France. In 1829, Andrea Alverà conducted a study on the main varieties of Vitis Vinifera grown in the municipality of Fara; subsequently, in 1855 in Vicenza, on the occasion of the first “Mostra dei prodotti Primitivi del Suolo”, a catalogue was made that listed 120 varieties and red grapes and 77 white grapes (Calò et al., 1996).\u003cbr\u003e\u003cbr\u003eOf particular interest are the memoirs of Pedrazza who wrote in detail about the techniques adopted by winemakers and oenologists and gave the first advice on pruning based on the strength of the vine (Pedrazza, 1812). The vine cultivations of Bassano and Schio began to decline, while the areas of Breganze, Colli Berici and Gambellara gained ground. From 1851 to 1860 the vineyards suffered the first attack of powdery mildew and it turned out to be a dark decade for agriculture; in 1854 there was an almost total lack of wine on the local market and wines from nearby lands began to be imported, while as a sort of compensation the production of liqueurs, rosolio and passito wines increased in those years (Lovo and Onorato, 1998). The first outbreaks of downy mildew also began to spread, with implications for the quality of the wine; the lack of production led, in addition to imports, to planting new American hybrids (Clinton, Isabella) resistant to plant diseases: these vineyards, although gaining the favor of the winemakers, did not increase the quality of the product (Da Schio, 1905).\u003cbr\u003e\u003cbr\u003eThe name Torcolato appears for the first time in the 1890 edition of the Agricoltore Vicentino, associated with the sweet wine of Breganze, and after a few years, in 1905, Count Da Schio, owner of a winery, wrote a detailed booklet on the viticultural and oenological situation of Vicenza, reporting that in Breganze, “…among the white wines, Torcolato stands out, the fruit of every care and sold at high prices,…..only after 5 or 6 years the real Torcolato is placed in bottles, then held in the highest honor….the honor, the pride of Breganze is its Torcolato wine…….”. At the end he also states the method of preparation which has remained practically the same over time. In 1909, the Arnaldo Carli Company presented its Torcolato at the “Lonigo Exhibition”, winning the gold medal, and in an advertising poster wrote that “it\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2018","offer_id":48528630710501,"sku":"900312","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/BREGANZE-DOC-TORCOLATO.png?v=1773468108"},{"product_id":"900277","title":"Firmino Miotti Vespaiolo \"16;9\" 2017","description":"\u003csection class=\"s_text_block o_colored_level pt24 pb24\" data-snippet=\"s_text_block\" data-name=\"Text\"\u003e\n        \u003cdiv class=\"container s_allow_columns\"\u003e\n            \u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h4-fs\"\u003e\u003cem\u003e\u003cstrong\u003eHow is Made\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eVINIFICATION: This interpretation of Vespaiola 16:9, a grape that as Franca explains must be supported to enhance its best characteristics. In this version there is a Spontaneous fermentation acacia barriques on fine lees; the lees are stirred twice a week for 3 months and then once a week for the following 6 months, a wood that accompanies and brings out light aromas of tobacco, dried fruit, cocoa, chamomile flowers. The name comes from the two best clones of Vespaiola 16 \u0026amp; 9.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan class=\"h5-fs\"\u003e\u003cem\u003eCHARACTERISTICS: The name Vespaiola is derived from the Latin vespa and refers to the wasps that are attracted to the high sugar content in the grapes as they ripen late into the growing season. Even with the long ripening periods and high sugar concentrations, the Vespaiola grape can still maintain a relatively high level of acidity that can help balance the sweetness in the resulting wines. After fermentation, some producers will age the wines in oak barrels.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e","brand":"Firmino Miotti","offers":[{"title":"2017","offer_id":48528630743269,"sku":"900277","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0808\/8099\/2485\/files\/900277_FirminoMiottiVespaiolo_16_9_2017.webp?v=1773468106"}],"url":"https:\/\/www.vinumitalia.com\/collections\/finmino-franca-miotti.oembed","provider":"Vinum Italia","version":"1.0","type":"link"}