Our Wines

Maurillio Ceschin continues a long tradition of winemaking that began in 1884 with the founding of the winery and has been passed down from father to son for 4…
More
·
20 Pins
 3y
a bottle of wine next to a glass on a table
Our Flagship Cabernet
a plate with oysters and lemon wedges on ice next to a bottle of wine
Roncalli and Seafood
This is how you start a truly unforgettable meal
there are two pictures of food and wine on the table, one has shrimp in it
Icos and Seafood
One can never go wrong pairing Icos and seafood.
two bottles of wine sitting on top of a wooden table next to trees and bushes
Estremo Brut Magnum
A bottle of one`s favourite sparkling is never too big. Estremo Brut is also available in magnums.
there are two pictures with wine and food on the grill
Our Sparkling Malvasia is Perfect for Foodies
Our sparkling Malvasia works wonders with cheese as well as a BBQ chicken.
a glass of red wine next to a bottle of wine and cheese on a wooden table
Torciá. Wine & cheese.
Wine & cheese, anyone?
an image of two pictures with wine and fish on them, one is grilling
Icos and Fish
Icos and fish. The marriage made in heaven!
a bottle of wine sitting on top of a stone wall next to a field and sky
Our sparkling Malvasia
This is a unique and rare wine. Our sparkling Malvasia is vinous and gastronomic, benefiting from a bit of bottle ageing.
a wine bottle and glass sitting on top of a tree branch
Prosecco Superiore Estremo
Aperitivo time! With our flagship prosecco superiore Estremo.
two bottles of wine sitting on top of a table
Our Cabernets
The duo for cabernet lovers.
a white table topped with a bowl of food next to wine glasses and silverware
Icos with risotto of shrimps and seasonal herbs
What is your favourite wine and food paring? Icos with risotto of shrimps and seasonal herbs is high on our list.
there are many different bottles of wine on the counter top in front of a decorative wall
Our Wines
a bottle of wine is shown with the caption'torca de benardin to make this wine, we use hand - picked grapes left to dry on the vine
TORCIÁ De Bernardin
To make this wine, we use hand-picked grapes left to dry on the vine. We need three Kg of grapes for each bottle of this wine. A low intervention approach is practised in the cellar.
a bottle of red wine with the caption's description in english and spanish
Cabernet De Bernardin
The grapes for this wine are hand-picked at the end of the harvest late October. Till then they have been left to dry on the vine. Low in sulphites.
a bottle of wine with the caption'verna vino blancco we make this wine of high quality local grapes it is hard - harvested at the end of seper
Vernaz Vino Bianco
We make this wine of high-quality local grapes. It is hand-harvested at the end of September. It is a perfect wine to serve with starters or as an aperitif. Best enjoyed when served chilled.
a bottle of wine sitting on top of a white table next to a sign that says,
ICOS De Bernardin Colli di Conegliano D.O.C.G.
This wine is coming from the small appellation Colli di Conegliano counting only a handful of wineries. The four authorised grape varieties grow in the same vineyard. They are hand-harvested in the middle of October and are left to dry in the sun for a few months before fermenting.
a bottle of wine sitting on top of a white table next to a black and gold sign
Malvasia Millesimato De Bernardin Vino Spumante Brut.
Our grapes are manually harvested at the end of September and left to ferment without crushing and adding yeast or sugar for 150-200 days. To produce this wine, we use the method Charmat.
a bottle of wine sitting on top of a white table next to a sign that says,
Roncalli 1301 Vino Spumante Brut Nature Millesimato Col Fondo
Here you can read the story of Roncalli told by Maurilio Ceschin: https://www.ceschingiulio.it/en/portfolio_page/roncalli/
a bottle of wine sitting on top of a white table next to a sign that says,
Estremo Millesimato Imperial Cuveè Brut
To produce our brut ESTREMO, we use the Martinotti method. Our grapes are manually harvested in mid-September and left to ferment without crushing and adding yeast or sugar for 150-200 days in an autoclave.
a bottle of wine sitting on top of a white table next to a sign that says,
Estremo Millesimato Extra Dry Conegliano Valdobbiadene Prosecco Superiore DOCG
When we make our flagship prosecco, the grapes are manually harvested in mid-September and left to ferment slowly in an autoclave without crushing and adding yeast. To produce our premium sparkling wines, we use the Martinotti method.