Terre di Cerealto

Laisé 'Terre di Cerealto'


This Piwi wine is a classic Blanc de Blancs method: Laisé means slowly, as does each stage of its processing. From pressing to sur lie rest, Laisé is produced entirely with Bronner grapes which give verticality and a unique minerality.


Denomination: Classic Method VSQ

Grapes: Bronner 100%

Region: Veneto (Italy)

Alcohol content: 12%

Format: 75 cl bottle

Vinification: The harvest of these grapes takes place between the first two weeks of September, allowing to obtain a good maturation supported by an important acid shoulder. A soft pressing is performed followed by static clarification

Aging: Aging takes place for 24 months sur lie before disgorgement

Allergens: Contains sulfites

Color: Intense straw yellow. Bright, sparkling, alive
Olfactory analysis: The nose perceives intense, fresh, multifaceted and clear aromas: linden, green apple, white pepper, aromatic herbs, citrus peel
Taste analysis: The taste has a marked acidity and fragrance, mineral, ample, long with a clear salty and clean final sensation
How to serve it: Serving temperature 8°-10°C
How to taste it: Serve in a tulip goblet
Pairings: The vibrant acidity, the silky bubble and the remarkable aromatic precision, recalls the combination with dishes based on sea crudités and shellfish, also perfect as an aperitif


Terre di Cerealto is the first company in Veneto to plant resistant vines. Three high quality varieties, whose peculiar characteristics come together in a blend that enhances the power of Bronner , the finesse and character of Johanniter and the aromaticity of Souvignier Gris .

The white berried grapes are excellent for the Cerealto terroir: the volcanic nature, the layers of clay, the basalt. For many years the lands of Cerealto were cultivated with cereals and used for grazing. Then abandonment. Hence the project to cultivate vines and make these places great. The strong temperature ranges, the volcanic soil and the altitude of the vineyards are characteristics that in the wines translate into minerality and floral notes, white flowers in particular