THE CASTLE
In 1503, the Gabriel family bought the wine cellars and the Castle. This is today a rare example of Tudor style, better known as English neo-gothic. The two side wings, the hill it lies on and part of its splendid interiors are in fact clearly of English inspiration.
THE PARK
The historic park, 12 hectares of uncontaminated nature, is a masterpiece by the most important Italian set designer, Francesco Bagnara. Strikingly romantic, the entire setting is designed to allow each guest to fully experience life in this oasis of peace and quiet. Not just simple onlookers therefore, but finally and once again a part of the whole thanks to a bridging of the gap between man and nature.
The splendid wine cellars are a unique amphitheatre and home to almost 100 barrels in sizes ranging from 2 to 260 hectolitres. They feature an amazing series of beams and 5 crypts, half underground, whose constant temperature makes them ideal for the production and ageing of great wines.
PURITY
Innumerable generations have protected these enchanted places. Our aim is to process the grapes as simply and essentially as possible, in pursuit of maximum purity.
QUALITY
Quality is pureness for us: the purer and less handled our wines are, the better they are (as well as being more palatable and easier to digest).
Over the centuries, despite wars, floods, droughts and all kinds of weather conditions, these lands have always given man the rewards he deserves for his efforts. Natural selection has shown that here, as in no other area in Veneto, we have overcome the challenges presented by the climate.
All our wines are strictly
organic, vegan and vegetarian.
We grow local
and international varieties:
Prosecco: 16 ha, Chardonnay: 3 ha,
Verduzzo: 2 ha
Castello Gabriel
v. Mura 4
31020 San Polo di Piave
tel +39 (0) 422 855032
info@castellograbriel.it
Chardonnay cl. 75 screw cup
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The wine shows straw yellow with lemon highlights. Its delicate nose is redolent of golden delicious apples, unripe fruit and lime blossom. On the palate it is crisp, balanced and well-orchestrated, with a pleasant tang. Excellent with fish and vegetable hors d’oeuvres, soups and starters, and lean fish dishes. Serving temperature: 10–12° C
Manual harvest at optimum technological and phenolic ripeness, crushing- destemming, pressing, cold settling, racking off and addition of cultured yeasts. Controlled cold fermentation at 14°C. Fermentation is followed by racking and the wine is kept on the fine lees with regular batonage. Bottling is carried out several times a year in order to ensure that the product is always fresh: the wine is stabilised and bottled in sterile conditions following aseptic filtration.
Prosecco Frizzante Spago cl. 75 natural cork
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Semi-sparkling prosecco has always been better suited for simple, immediate consumption than the sparkling version. Pale straw yellow with greenish highlights, this wine has a fruity nose with pronounced notes of green apple and hints of peach, accompanied by floral notes of wisteria and acacia blossom. The nose is delicate and fruity. Its piquant crispness makes it the perfect match for shellfish, seafood, delicate fish, herb risottos, smoked salmon canapés, and cheese and spinach crepes. Serve at 10°C.
Manual harvest at optimum technological ripeness, crushing-destemming, pressing, cold settling and addition of cultured yeasts. Controlled cold fermentation at 14° C. Fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks (autoclaves), where the internal pressure increases for a month to around 2.5 atm until fermentation is complete. The wine is then clarified before final filtration.
Prosecco Frizzante cl. 75 screaw cup
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Semi-sparkling prosecco has always been better suited for simple, immediate consum- ption than the sparkling version. Pale straw yellow with greenish highlights, this wine has a fruity nose with pronounced notes of green apple and hints of peach, accompanied by floral notes of wisteria and acacia blossom. The nose is delicate and fruity. Its piquant crispness makes it the perfect match for shellfish, seafood, delicate fish, herb risottos, smoked salmon canapés, and cheese and spinach crepes. Serve at 10°C.
Manual harvest at optimum technological ripeness, crushing-destemming, pressing, cold settling and addition of cultured yeasts. Controlled cold fermentation at 14° C. Fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks (autoclaves), where the internal pressure increases for a month to around 2.5 atm until fermentation is complete. The wine is then clarified before final filtration.
Prosecco Spumante Brut Elegance cl. 75 natural cork
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Pale straw yellow sparkling wine with greenish highlights and a fine persistent bead. Pronounced fruity nose, with white-fleshed fruit, apples and peaches, and floral notes of wisteria and acacia blossom, completed by hints of crusty bread and yeast. On the palate it is well balanced and delicately dry, characterised by a pleasant acidulous flavour and good structure. Excellent as an aperitif and for toasts, and a good accompaniment to fine biscuits. It also goes well with vegetable and light fish hors d’oeuvres, soups and starters, pasta and risottos. Serve at 8-10° C.
Manual harvest at optimum technological ripeness, crushing-destemming, pressing, cold settling and addition of cultured yeasts. Controlled cold fermentation at 14° C. Fermenta- tion is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks (autoclaves), where the internal pressure increases for a month to around 5 atm until fermentation is complete. The wine is then clarified before final filtration.
Verduzzo cl. 75 screw cup
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A variety that enjoyed notable fame in the past, it was overshadowed by the arrival of international varieties and has now been almost completely abandoned. There are very few producers who continue to cultivate this grape. Previously pressed with other grapes to make blended table wines, we use it to produce a pure varietal wine, creating a pleasing product that is worthy of much more respect than in the past. A straw yellow wine with greenish nuances, it is slim-bodied and slightly tannic, with a delicate fruity peach aroma that is reminiscent of springtime. The perfect accompaniment to spring dishes and pizzas, it is delicious with desserts and can also be enjoyed alone. Serve at 10-12 °C. This is a fine addition to our collection of traditional wines.
The grapes are hand-picked late in the season (towards the end of September), crushed and destemmed and then soft pressed. The must is settled and racked, and select yeasts are added. Controlled fermentation is carried out at 14 °C. When fermentation is complete, the wine is racked and left on the fine lees with periodic stirring then bottled.
Status 06/2011
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