Corte Durlo Vin Santo di Brognoligo

Organoleptic Aspects

Amber in color, noteworthy scents of rich sensations that alternate from raisin to candied fruit, from tobacco to hints of minerals; in the mouth it’s dense, balanced, with the acidity that balances the residual sugars. Long and elegant finish.


Veneto Bianco Passito I.G.T.

Grape variety

100% Garganega

Analytical data

Alcohol volume: around 12.5%
Suggested initial serving temperature: 10°C

Food pairings

It goes well with

blue cheese

ideal for

after a meal
Wine making process
After 3-4 months of drying out of the grapes, hung on special strings called “picai” that allow for better ventilation, the grapes are pressed. The first fermentation occurs in wood vats, where the wine has contact with air, natural oxidation of the must occurs and a superficial indigenous flora forms called “telarina”. Afterwards, the must is transferred into small wood barrels where the fermentation finishes. The bunghole on the top of the barrel is sealed with cement and the wine is left to age for 6 years.
Area of production
Selection of grapes from the best vineyards of the Colle Rugate a Brognoligo di Monteforte d’Alpone.
Volcanic origins, rich in mineral substances.
Around 250 bottles
Bottle sizes
375 ml - 1500 ml
Corte Durlo 2009
Gilbert & Gaillard
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