Our adventure first began in the countryside, on a plot of about 12 hectares - home to our La Pertica holiday farm and the hilly countryside of Sant'Ambrogio di Valpolicella. We are a young, family-run farm and our goal is to introduce guests to our daily work in a simple way. Enjoy a relaxing walk around the vineyard and olive grove and maybe get a close-up look at the beehives in the woods.
Here, you can taste our wine, extra virgin olive oil and honey: all organic products. You’ll also have the opportunity to look around our winery, and then relax at "Il Postaccio" with a nice glass of wine.
The Facci farm gives you the chance to try high quality products such as wine, extra virgin olive oil and honey.
GRAPE VARIETY: 100% Pinot Grigio organically grown in Pergola Trentina on morainic soil.
GRAPE HARVEST: the grapes are carefully selected and picked by hand in the early hours of the morning at low temperatures, before being placed in 20 kg crates.
VINIFICATION: the grapes are promptly taken to the winery, where they are destemmed and the bunches are gently pressed. The must is poured into stainless steel tanks where it is left to ferment for around 10-15 days; fermentation takes place at a low temperature to help preserve the wine's organoleptic properties.
COLOUR: straw yellow with greenish reflections
BOUQUET: white flowers and acacia, hints of apple, exotic fruits and citrus fruits
FLAVOUR: harmonious, sapid, with a good structure and lingering on the palate
PAIRINGS: excellent as an aperitif and served with fish, shellfish and white meat.
ALCOHOL: 12.5% Vol.
GRAPE VARIETY: Corvina (40%) Molinara (40%) Rondinella (20%) organically grown at Pergola Trentina on morainic soil.
GRAPE HARVEST: the grapes are carefully selected and picked by hand in the early hours of the morning at low temperatures, before being placed in 20 kg crates.
VINIFICATION: the grapes are promptly taken to the winery, where they are destemmed and macerated in a press for at least four hours. They are then pressed at low atmospheric pressure. The must is poured into stainless steel tanks where it is left to ferment for around 15 days; fermentation takes place at a low temperature to help preserve the wine's organoleptic properties.
COLOUR: pale rosé
BOUQUET: white flowers, Dog Rose and spicy hints of red fruit
FLAVOUR: harmonious, sapid, with a good structure and lingering on the palate
PAIRINGS: excellent as an aperitif and served with fish, cold cuts, grilled vegetable appetisers, tagliolini pasta with chanterelle and chiodini mushrooms, porcini mushrooms and Valpolicella truffle.
ALCOHOL: 12.5% Vol.
GRAPE VARIETY: Corvina (35%) Corvinone (35%) Cabernet (20%) Croatina (10%), organically grown at Pergola Veronese on the clay-rich land and white marl of Sant'Ambrogio di Valpolicella.
GRAPE HARVEST: grapes are carefully selected from the vines and the bunches are placed in special crates before being taken to an area with natural levels of temperature and humidity for the drying process, which lasts around 90 days.
VINIFICATION: in January, the crates are emptied onto conveyors, where the dried bunches are once again checked and selected by hand. The conveyor transports the grapes into the hopper of the crushing-destemming machine, where they are pressed, and the must is then pumped into the fermentation tank. The fermentation process lasts 15 to 20 days at about 20/21°C.
AGEING: the Bepi wine is left to age for three years in barrels made from French wood, where it evolves and its typical characteristics and complex structure and aromas blend together.
COLOUR: deep garnet red
BOUQUET: ripe red fruits, cherry, black cherry and wild berry preserve and jam, black pepper, cocoa and liquorice
FLAVOUR: harmonious, sapid, with a good structure and lingering on the palate: hints of the raisining process. A good balance between bouquet and flavour.
FOOD PAIRINGS: slow-cooked, noble meat, game and mature cheeses. A perfect wine for meditation.
ALCOHOL: 18% Vol.
GRAPE VARIETY: Corvina (35%) Corvinone (35%) Cabernet (20%) Croatina (10%), organically grown at Pergola Veronese on the clay-rich land and white marl of Sant'Ambrogio di Valpolicella.
GRAPE HARVEST: grapes are carefully selected from the vines and the bunches are placed in special crates before being taken to an area with natural levels of temperature and humidity for the drying process, which lasts around 45 days.
VINIFICATION: in November, the crates are emptied onto conveyors, where the dried bunches are once again checked and selected by hand. The conveyor transports the grapes into the hopper of the crushing-destemming machine, where they are pressed, and the must is then pumped into the fermentation tank. The fermentation process lasts 15 to 20 days at about 20/21°C.
AGEING: the Pertica Rosso wine is left to age for two years in barrels made from French wood, where it evolves and its typical characteristics and complex structure and aromas blend together.
COLOUR: ripe cherry red
BOUQUET: red fruit, cherry, Marasca cherry, plum with plant hints, green pepper, nutmeg.
FLAVOUR: harmonious, sapid, with a good structure and lingering on the palate: hints of the raisining process. A good balance between bouquet and flavour.
PAIRINGS: this wine goes best with rich foods, such as red meat and game. It can also be paired with medium-aged and mature cheeses.
ALCOHOL: 15% Vol.
ZONA DI PRODUZIONE: Sant'Ambrogio di Valpolicella lcalità Turazze
VITIGNO: Corvina (50%) Corvinone (50%)allevato a Pergola Veronese con sistema Biologico, su terreni argillosi e marna bianca a Sant'Ambrogio di Valpolicella.
VENDEMMIA: si effettua un'accurata selezione in vigna e manualmente si coricano i grappoli in apposite cassette, portate in locali con temperatura e umidità naturali per il processo di appassimento, per un periodo di 90 giorni circa.
VINIFICAZIONE: a gennaio si svuotano le cassette su tapis roulant, sui quali si effettua un ulteriore controllo e selezione manuale dei grappoli appassiti; il tappeto trasporta l'uva nella tramoggia della pigiadiraspatrice per la pigiatura ed il mosto viene pompato nella vasca di fermentazione. Il processo fermentativo dura dai 15 ai 20 giorni a circa 20/21°C.
COLORE: rosso granato intenso
PROFUMO: frutta rossa matura, ciliegia, amarena e frutti di bosco sotto spirito e confettura, pepe nero, cacao e liquirizia
GUSTO: armonico, sapido, buona struttura e persistenza: sentori derivanti dall'appassimento. Equilibrato tra olfatto e gusto.
ABBINAMENTI: paste frolle, biscotti al burro, sbrisolona
ALCOOL: 16% Vol.
GRAPE VARIETY: Chardonnay and Pinot Grigio organically grown in Pergola Trentina on morainic soil.
GRAPE HARVEST: in mid-August, the grapes are carefully selected and picked by hand in the early hours of the morning at low temperatures, before being placed in 20 kg crates.
VINIFICATION: the grapes are promptly taken to the winery, where they are gently pressed whole. The must is poured into stainless steel tanks where it is left to ferment for around 10-15 days; fermentation takes place at a low temperature to help preserve the wine's organoleptic properties.
COLOUR/PERLAGE: Straw yellow with golden reflections. Subtle and persistent perlage.
BOUQUET: white fruit, bread crust, hazelnut and green apple.
FLAVOUR: harmonious, sapid, with a good structure and lingering on the palate
PAIRINGS: excellent as an aperitif and served with Parma ham, shellfish and raw fish.
ALCOHOL: 12.5% Vol.
EXTRA VIRGIN OLIVE OIL
100% ITALIAN PRODUCT
COLD EXTRACTION, NOT FILTERED
Olives come exclusively from our olive grove. The main cultivar is Casaliva, an indigenous variety of Lake Garda, along with the historic Leccino, Frantoio, Pendolino and Moraiolo.
Harvesting is done manually and milling is done in a short period of time to ensure the highest quality product is delivered.
It is an elegant, fruity and light oil, which, at the same time, has a persistent and fulfilling taste. It lends itself to many culinary choices, but to make the most out of its flavour it is best used raw as a garnish.
Perfect for dishes of fish, white meats and boiled vegetables.
Formats: 500 ml, 250 ml, 100 ml
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Honey produced from many types of flowers, it one of the most common and popular honey
varieties and has a delicate flavour. Great for those who need to energise and purify the body, it has
stimulating and regulating properties. COLOUR: from light-transparent (spring honey: sweeter and
with a delicate flavour) to darker and amber shades (summer honey: with a more defined flavour). It
has greater nutritional properties than other honeys as it is rich in pollen from different sources; it
contains many minerals and antioxidants. Great for children and for those who are still growing.
Strengthens and increases physical energy. Helps to soothe coughs. It's a great, natural antibacterial.
It cleanses the liver and improves circulation. It goes nicely with well seasoned, goat and sheep cheeses. It is also perfect for dressing roasts, and
accompanying game, mushrooms and truffles: a great "all-round" honey.
Honey produced from dandelion flowers (common dandelion). It is not always easy to produce and
make available. Its colour ranges from yellow to beige, and its strong and pungent scent and its
flavour reminds you of chamomile with an aftertaste of vanilla, spices and essential oils. Rich in
vitamins and minerals, it is greatly beneficial to the digestive system, with diuretic and purifying
properties. It helps in the fight against free radicals.
Try it at breakfast on a slice of bread or use it as the perfect sweetener for herbal teas and infusions.
For cheese, try matching it with a semi-seasoned pecorino.
Honey produced from chestnut flowers, harvested in the months of June and October. It is a dark
honey with an aromatic scent and complex flavour. Known for its anti-inflammatory and
antibacterial properties, it is a source of protein, B and C vitamins, and mineral salts. It has a high
antioxidant capacity and contains very high levels of phenolic acid.
Match with seasoned cheeses such as cacciotta, monteveronese, caciocavallo, caprini, parmigiano,
asiago, formagio di fossa, and ricotta, also with savoury dishes in general and grilled meats. Also
try with ice cream and cream.
