Terre di Cerealto Winery i PIWI of the Small Dolomites

Terre di Cerealto , a pioneer winery in Veneto for the cultivation of PIWI , presents the two wines entirely from resistant vines : the still white Cerealto from Bronner and Johanniter and Pèrge grapes , the Classic Method Pas Dosé Blanc de Blancs from Bronner in purity. Born from the idea of friends Massimo Reniero and Silvestro Cracco , Terre di Cerealto is located in the small plateau of Cerealto, a hamlet of Valdagno (Vicenza). The vineyards extend over just 2.7 hectares of land and are grown at over 700m above sea level , in an uncontaminated area overlooking the Little Dolomites . "Our ethics has always turned to full respect for the fragile piedmont ecosystem - explains Massimo Reniero , founder of Terre di Cerealto together with his partner Silvestro Cracco - and, when selecting the vines to be grown in this high ground, our choice could only fall on PIWI. The first plants were Johanniter and Bronner, which today occupy 0.64 and 1.30 hectares respectively, to which we have recently added 0.7 hectares of Sauvignier Gris for a total of eight different crus ". Thanks to the high tolerance of disease-resistant vineyards, Terre di Cerealto has eliminated most of the phytosanitary treatments and uses only active ingredients of natural origin, plant extracts, microorganisms or beneficial insects, favoring environmental sustainability. The first wine produced by the winery is Cerealto , a still white IGT from a blend of Johanniter (60%) and Bronner (40%). The grapes, harvested by hand in boxes, are vinified separately for each single plot, while the refinement consists of seven months on the fine lees and six months in the bottle before being put on the market. The result is an aromatic wine with a vibrant acidity, perfectly balanced. Terre di Cerealto's research on Bronner grapes resulted in Pèrge , the Classic Method Pas Dosé Blanc de Blancs which owes its name to the noun used by the Cimbrian people to indicate the mountains. The fermentation of the grapes takes place in French oak barriques, where the vinification continues for six months, giving intense floral and mineral notes.