Bradisismo2022

Varieties and Vine training system: Cabernet Sauvignon, Carmenere, and Cabernet Franc – Guyot training
Altitude and Exposure: between 50 and 150 mt above sea level – South
Soil: Iron-rich clay, marine limestone and basalt
Age of the Vines: between 15 and 50 years old
Area under Vine: harvest on 8 ha

The grapes, harvested by hand in 15 kg crates, are delicately destemmed. The alcoholic fermentation takes place in temperature-controlled stainless steel vats, lasting 23-28 days. The wine then matures in French oak barriques (40% new, 60% used once before) for a total of 12 months. After assemblage, our “Bradisismo” rests for a further 4 months in stainless steel before being bottled.

A very deep red color. Intense nose of dark-hued berries, ripe cherries and dark chocolate. Smooth and rounded on the palate, with concentrated fruit flavors.

At the end of the 1990s, when the vineyards were purchased, British architect Nicholas Wood drew the house situated in the heart of our property at Lonigo; this then became the label for this wine.

The dwelling was built between 1600 and 1700, probably on a pre-existing medieval site, and renovated in the nineteenth century. The house and the estate initially belonged to the Venier family from Venice who, in the 1700s, used to cultivate tobacco on the flat areas of the zone. Traces of this activity can be deduced from the “barchesse” that still stand next to the house, which were where the tobacco leaves were dried. In those days, all of the Province of Vicenza was part of Venice’s “Serenissima” Republic, and many Venetian families owned property in the Colli Berici area.