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
Pinot Grigio cl. 75 screw cup
DOWNLOAD PDF
SHARE
Pale straw yellow with an elegant delicate nose characterised by notes of peach and apricot and sun-dried hay. The crisp, balanced, well-orchestrated palate closely echoes the nose. Excellent with vegetable hors d’oeuvres, soups and starters, grilled fish with sauces, Parma ham and melon, and soufflés. Serving temperature: 10-12° C.
Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, pressing, 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 Spumante Brut cl. 75 natural cork
DOWNLOAD PDF
SHARE
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. 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 5 atm until fermentation is complete. The wine is then clarified before final filtration.