| From the foothills of the Alps in the Veneto. On Saint Valentine’s day of 1950 one hundred and twenty-one wine farmers in the Breganze district joined forces to create a new agricultural co-operative. The appointed Giorgio Laverda as their first president and decided to name the co-operative after a local figure who for centuries had deserved a mention: Bartolomeo da Breganze, friar and bishop from the Thirteenth century. The Winery of Beato Bartolomeo da Breganze was thus created. |
| Cantina Beato Bartolomeo (Breganze) Website |
| Breganze Pinot Grigio Superiore |
| The remarkable diffusion of this grape variety in the area, especially in the plains with prevalent slate-containing soils, evidences its excellent adaptation in the climate. The winemaking techniques used tend to preserve the unmistakable aromatic scents. Strong yellow with cuprous tints, this wine is harmonic and velvet-like, pleasantly aromatic. With its classic lemongrass nose and citrus fruit flavors this Pinot Grigio accompanies lunch time salads with great style and goes equally well with fish dishes, risottos and pizzas. |
| Breganze Rosso Superiore |
| This wine is obtained solely from Merlot grapes. The local climate and the soil structure are ideal conditions for the growth of this variety and the production of red wines in general.
Intense, brilliant ruby-red. Taste: properly tannic, rich and classically harmonious. Serving Suggestions: red and barbecued meats, aged cheese. |
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| Vespaiolo Frizzante |
| Grape variety of ancient origin, which is cultivated exclusively in the Breganze area. The name Vespaiolo comes from the word ìvespaî (wasp), an insect which seems particularly attracted by the ripeness of the grapes. A wine with an unmistakable almond scent accompanied with a strong natural acidity content. Intense straw-yellow, this is a wine with fresh, full and agreeable aromatics. Serving Suggestions: fish-dishes, Baccalý alla Vicentina (dried cod‚ a specialty of Vicenza), asparagus and eggs. |
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