1. Experiencing and appreciating a good wine is a pleasure and an act of culture, awareness and gratitude towards the land, its fruits, its cultivators.

2. About us Francesco Serafini and Antonello Vidotto, winemakers and famers, founded the winery in 1986 at Nervesa della Battaglia, close to the ruins of the Abbey where, between 1551 and 1555, Monsignor della Casa wrote his “Galateo” (a famous book on Etiquette), in the territories of the Most Serene Republic of Venice, which had always been devoted to the production of red wines.

3. Territory The “Montello e Colli Asolani” DOC area expands in the north west of the city of Treviso, in the first piedmont hilly zone. The hydrography is characterised in the north by the Piave river and in the southern part by the Canale del Bosco, which flows at the food of Montello. The surface substratum of the lands located in the area of Montello mainly consists of ferritised clay of a dark reddish brown colour. The special structure of the land and the lucky climatic exposure created optimal hydro-geological conditions for growing great vineyards of Cabernet, Merlot and Prosecco, which form the slopes and plains of this area. * Venezia * Verona * Nervesa della Battaglia

4. Vineyard and cultivation Serafini & Vidotto grow their vineyards according to ethics, searching for taste, observing the paces and principles of a compatible and intelligent farming. Since 1987 the best Cabernet Sauvignon, Cabernet Franc and Merlot grapes have been grown on the winery’s 20 hectares of vineyard, while Prosecco for the “Bollicine Project” has been grown for 5 years on the hill nearby.

5. Vineyard and cultivation Quality of wine derives from a painstaking work in the vineyard: ripe and healthy grapes, thanks to a proper implantation density (ca. 6 thousand plants/hectare) and low yields, more or less one bottle per understock. Every year about 120,000 bottles of red wine are produced and about 14/15,000 bottles of white wine, depending on the vintage. In addition to these there are 180/200,000 bottles of Bollicine di Prosecco and Bollicine Rosé. Altogether about 300,000 bottles are produced with the aim of arriving at 500,000 bottles in the next 5 years, thanks to acquisitions and relations with selected suppliers in the territory.

6. In the vineyard: innovation and research For 5 years Serafini & Vidotto have been experimenting in the use of mycorrhizae to stimulate the self- defence system of the plant and two and a half hectares of Cabernet Franc, Sauvignon and Merlot vineyard are cultivated with the association of mycorrhizae. The procedure consists of injecting into the roots of the vine a “consortium” of microorganisms, each with its own function, to encourage development in the root system of the plant and stimulate self- defence. The method, still in the research and experimentation phase, has allowed the use of chemistry to be reduced by 90%, simply reconstructing the balance that nature itself would have achieved, before human intervention.

7. The cellar. Stone, wood and grapes, the air of the Montello The cellar, designed by the architect Carlo Palazzolo, is perfectly integrated with the most authentic character of the territory. From the open courtyard, ideal operative hub of the cellar, all the most striking elements of the landscape can be seen.

8. The cellar. Stone, wood and grapes, the air of the Montello The buildings stand on a base, which is actually the emerging part of the winery itself, which occupies two floors below ground level. In this way the grape processing phases take place “by gravity”, exploiting the different levels. From the courtyard and the macerators the must goes farther and farther down, it is pressed, becomes wine, ages and refines in precise spaces. The building itself guarantees the ideal wine temperature and thermal regulating systems are used only in exceptional cases.

9. The cellar. Stone, wood and grapes, the air of the Montello The interiors have been studied to provide harmonious surroundings both for the people who work in the winery and for its visitors. The production areas start from the pressing rooms, followed by the barrel vaults and stores, to the “infernot” where the most previous vintage wines are kept.

10. This is what we have achieved in just a few years of work

11. Our wines

12. Bollicine di Prosecco PROSECCO DOC TREVISO – EXTRA DRY Production area: Montello and all areas within the Consortium Grape varieties: Prosecco 100% Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot and Sylvoz Density: 4,200/6,300 vines per ha Harvest: end of September Wood ageing: / Wood used: / Bottle ageing: minimum 3 months Alcoholic content: 12% by Vol Bottles produced: 120/140,000

13. Bollicine Rosé VINO SPUMANTE ROSATO Production area: Veneto Grape varieties: Chardonnay 90%, Pinot Nero 10% Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 4,200/6,300 vines per ha Harvest: first two weeks of September Wood ageing: 12 months for the Pinot Nero Wood used: oak (two years old) Bottle ageing: minimum 4/6 months Alcoholic content: 12% by Vol Bottles produced: 40/60,000

14. Il Bianco DELLE VENEZIE IGT – BIANCO Production area: province of Treviso Grape varieties: Sauvignon 100% Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot and Sylvoz Density: 4,200/6,300 vines per ha Harvest: second part of September Wood ageing: / Wood used: / Bottle ageing: 3/6 months Alcoholic content: 11.50% by Vol Bottles produced: 10/15,000

15. Phigaia MONTELLO E COLLI ASOLANI DOC – ROSSO Production area: Montello – Nervesa della Battaglia (TV) Grape varieties: Cabernet Franc, Merlot, Cabernet Sauvignon Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 6/6,300 vines per ha Harvest: from the end of September for Merlot, late October for Cabernet Wood ageing: 13/18 months Wood used: oak (two years old) Bottle ageing: minimum 12 months Alcoholic content: 12.50% by Vol Bottles produced: 50/60,000

16. Pinot Nero COLLI TREVIGIANI IGT Production area: Montello – Nervesa della Battaglia (TV) Grape varieties: Pinot Nero 100% Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 6,300 vines per ha Harvest: end of August/beginning of September Wood ageing: 14/18 months Wood used: oak Bottle ageing: 2 years Alcoholic contents: 13% by Vol Bottles produced: 3,000

17. Il Rosso dell’Abazia MONTELLO E COLLI ASOLANI DOC – ROSSO Production area: Montello – Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 6/6,300 vines per ha Harvest: from the end of September for Merlot, late October for Cabernet Wood ageing: from 15 to 24 months according on the variety and the vintage Wood used: oak Bottle ageing: from 1 to 2 years Alcoholic content: 13% by Vol Bottles produced: 20/22,000

18. OLTRE il Rosso MONTELLO E COLLI ASOLANI DOC – ROSSO Production area: Montello – Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 4,500/6,000 vines per ha Harvest: from the end of September for Merlot, late October for Cabernet Wood ageing: 10 months Wood used: oak different sizes and never new Bottle ageing: 6 months Alcoholic content: 13% by Vol Bottles produced: 18/20,000 (in three bottle formats)

19. OLTRE il Bianco DELLE VENEZIE IGT – SAUVIGNON Production area: province of Treviso Grape varieties: Sauvignon 100% Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 4,000/6,000 vine per ha Harvest: September Wood ageing: / Wood used: / Bottle ageing: 3 months Alcoholic content: 11.50% by Vol Bottles produced: 10/15,000 (in three bottle formats)

20. 130% - special label for United States MONTELLO E COLLI ASOLANI DOC – ROSSO Production area: Montello – Nervesa della Battaglia (TV) Grape varieties: Cabernet Sauvignon, Cabernet Franc, Merlot Soil: Ferretto soil (reddish brown clayey soil) Training system: Guyot Density: 6/6,300 vines per ha Harvest: from the end of September for Merlot, late October for Cabernet Wood ageing: from 15 to 24 months according on the variety and the vintage Wood used: oak Bottle ageing: from 1 to 2 years Alcoholic content: 13% by Vol Bottles produced: 13/15,000 (only in particular years and exclusively for the USA market)

21. Serafini & Vidotto export their wines to more than 20 countries in the world and were among Oscar Farinetti’s first partners in the Eataly project. “What I want to say to you who are trying to sell our wine in the United States is that in these bottles there is a serious work done with enthusiasm, based on clean farming with no compromises. We are the first to realise that very few people know our land, but we have started a story and intend to carry it on with determination. I can assure you that building a story out of nothing is quite different from finding a story already created by others. I ask you to taste these wines with attention, to try and understand their character and style, and you will gradually learn to love them for what they are. It is always difficult to know and accept new things as our own, if we do not put a lot of heart into it. I thank you for what you are doing, I look forward to seeing you in Italy, in the Veneto region, at Nervesa, when you decide to come and meet us in person. With esteem.”

22. Via Carrer, 8/12 – 31040 Nervesa della Battaglia (TV) – Italy www.serafinividotto.com