the History the Territory

The bond that connects us to Our company, located about 70 our land has deep roots, just km from and 100 km from like our company. In 1899 Santa Cortina, is located in one of the and Tiziano Baldassar began most beautiful areas of . The to cultivate the first vineyards soils of the Feletto area, mainly in the Feletto area, a hilly area composed of red clays, provide where, centuries earlier, the Benedictines had settled nourishment and sustenance to our grapevines of the “Glera” variety (historically synonym of Prosecco) which and introduced the cultivation of the vine itself. In gives life to the famous PROSECCO wine. VALBONA, 1915, his son Antonio and in the 1950s his nephew on whose hillsides our vineyards rise, is a valley Fernando, continued the cultivation of the vineyards closed on three sides which ease the succession of and began the winemaking activity, supplying the first climatic alternation and largely favours the presence historic “Osterie”, Taverns, in and some of fresh and fruity aromas in our wines. In addition TENUTA SAN BENEDETTO other areas of Northern Italy including Piedmont. to a very high-quality product, another added value Azienda Agricola Baldassar Andrea Nowadays the company is managed by Fernando’s of our company is the enchanting landscape that nephew, Andrea (Agronomist and enotechnician can be admired: the valleys and rolling hills dotted VINEYARDS AND CELLAR: Via Montebianco, 13 who made an important study experience at the with woods, vineyards and meadows, and you can San Pietro di Feletto University of Montpellier in France) who is convinced also admire the ruins of the Benedictine monastery fraz. di Santa Maria di Feletto that the combination of past experiences and present which represented, over a century ago, our first 31020 (TV)– ITALY innovations, combined with an excellent raw material, business centre, and therefore the tangible keystone can lead to an excellent and high-quality wine. The of our centenary history. Our product represents a combination of identity and oenological tradition, which T. +39 0438 784283 PROSECCO we offer is therefore the result of a family the BALDASSAR family has been handed down from Andrea Baldassar winemaking tradition of more than a century. generation to generation. M. +39 348 6256324 www.tenutasanbenedetto.it [email protected]

Tarzo Belluno

SANTA A27 MARIA Udine Winemakers in San Pietro di Feletto DI FELETTO

Pordenone Conegliano A28 - since 1945 -

A27

Venezia Conegliano Valbona Infondo Sparkling white wine Valdobbiadene white wine with natural refermentation Slightly sweet sparkling in the bottle Prosecco superiore white wine DOCG Grape variety: Glera 100 % Grape harvest: Spumante extra dry manual (breeding system: SYLVOZ - GUYOT) Grape variety: Glera 100% Vinification: Grape variety: Glera 100% Grape Harvest: refermentation in the bottle according to the Grape Harvest: manual (breeding system: GUYOT) Italian Classic Method without disgorgement manual (breeding system: SYLVOZ) Vinification: and dosage of the finished wine. Subsequent Vinification: in white with refermentation in pressure refinement in the bottle for several months. in white with refermentation in pressure steel steel tank, Martinotti or Charmat method for Sugars: 0 - 2 g/L tank, Martinotti or Charmat method, secondary at least 20 days. Alcohol: 11.00 % vol fermentation of at least 45 days. Residual sugars: 11.80 g/L Service: 8 °C Residual sugars: 16.0 g/L Alcohol: 10.50 % vol Colour: Alcohol: 11.00 % vol Service: 6 °C straw yellow. Big bubble and persistent perlage. Service: 6 / 8 °C Colour: Taste: Colour: pale straw-yellow. perfect combination of fruity flavor and hints of brilliant straw yellow. Fine and persistent Fine and elegant perlage. yeast and bread crusts. perlage. Taste: Perfume: Taste: it is an extraordinary combination of marked hints of bread crusts, yeast and ripe yellow pleasant fragrance with an elegant balance of freshness and flavour. fruit. A very compact deposit given by the yeasts flavours. Perfume: remains on the bottom. Perfume: an explosion of fresh and velvety fragrances. Food pairing: fruity with a clear perception of apple (golden We can f the green apple, the peach, apricot wine throughout the meal, whose optimal delicious variety), peach, pear and with floral and finally acacia and rose flowers. marriage is with cured meats and appetizers, hints of wisteria and acacia flowers. Food pairing: cheeses, structured first courses and grilled or Food pairing: for aperitifs, light first and second courses, skewered meats. aperitif par excellence, great with first and white meats, vegetables, based dishes fish Note: second courses based on fish and white meats, and shellfish. It is tasted in every convivial better served if poured into a carafe before, in especially with shellfish or fine pastries. moment with friends. order to remove its natural deposit.