White Wines
Sengiari

Bianco Sengiari

BIANCO IGT VENETO SENGIARI

Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12°C to maintain flavours. Must is left to sediment and, later, grape skins are removed as it ferments with selected yeasts at 16°C. After fermentation, it is drawn off in tanks for refinement.

Taste and smell: Bright yellow color with golden hues, scent of flowers and ripe fruit, dry. Served with hot appetizers and first courses. It is suitable to many fish dishes.

Grapes

Garganega e Chardonnay

To be served at

12,00°

Alcohol Content

6 - 8° C

Wine technical sheet

Total acidity : 5,70 g/l
PH: 3,2
Net extract: 22,5 g/l
Plant breeding: cordone speronato cappuccina rivolta doppia
Production per hectare: 90/100 quintali
Harvesting period: beginning/mid-September



Calto della Rata

COLLI EUGANEI FIOR D’ARANCIO DOCG SECCO

Wine-making process: The stems are removed from hand harvested grapes before they areThe stems are removed from hand harvested grapes before they arepressed gently and cooled at 12°C to preserve their aromas. The must is left to settlethe largest residuals and then it is fermented with selected yeast at a controlledtemperature of 16°C. After fermentation, wine is poured into tanks for being refined.

Taste and smell: Pale yellow color with greenish hues, unmistakable scents ofpale yellow color with greenish hues, unmistakable scents ofthe vineyard, aromas of fruits and flowers with a gentle mineral hue, soft and freshwith a tasty aftertaste and a citrus fruit final. Paired with white meat and fish.

Grapes

Moscato Giallo

To be served at

12,50°

Alcohol Content

8° - 10° C

Wine technical sheet

Total acidity: 5,70 g/l
PH: 3,19
Net extract: 22,50 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 q
Harvesting period: beginning/mid-September



Sa’ Arìne

SAUVIGNON IGT VENETO

Wine-making process: The hand-picked grapes are deprived of their stalks and gently pressed and then immediately cooled at 12°C to preserve their fragrance. The must obtained is left to sediment to clean it from the large dregs and then left to ferment with specially-selected yeasts at a controlled temperature of 16°C. Once the fermentation process is complete, the wine is poured into basins for the fining process.

Refinement: The wine is kept on the noble dregs for five months, working the “batonages” over time; this allows the deposited dregs to come back into contact with the wine.

Taste and smell: Straw-yellow in colour with golden hues, strong woody and citrus hints, full and solid body. Accompanies white meats and pasta dishes in general.

Grapes

Sauvignon

To be served at

13,00°

Alcohol Content

8° - 10° C

Wine technical sheet

Total acidity: 5,80 g/l
PH: 3,22
Net extract: 23,10 g/l
Plant breeding: Guyot
Production per hectare: 80/100 q
Harvesting period: beginning/mid-September



Sassàra

COLLI EUGANEI DOC CHARDONNAY

Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12° C to maintain flavors. Must is left to sediment and, later, grape skins are removed as it ferments directly in new barrels. Here temperature does not exceed 16° C for reduced mass of 225 l each.

Refinement: Wine is kept on grape sediments for 5 months in barrels and worked through “batonnages”, so that grape sediments come into contact with wine. Wine rests in bottles for three months before being sold.

Taste and smell: Golden color, scent of honey, vanilla and toasted hazelnuts with mineral hues. Full body. It is suitable to fish dishes and white meat.

Grapes

Chardonnay

To be served at

13,50°

Alcohol Content

10° - 12° C

Wine technical sheet

Total acidity: 5 g/l
PH: 3,34
Net extract: 27,5 g/l
Plant breeding: Cordone Speronato
Production per hectare: 60/70 q
Harvesting period: beginning/mid-September



Serprino

COLLI EUGANEI DOC SERPRINO FRIZZANTE

Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and then put in refrigerated tanks.

Refinement: The “pied de cuvee” is prepared and the fermentation is activated in autoclaves for foaming. Temperature and fermentation are checked to create a thin and persistent perlage with a creamy foam in the glass.

Taste and smell: Straw yellow color with green hues, fruity scent, fresh and lovely sparkling taste. Ideal as an aperitif or with fish appetizers.

Grapes

Glera (metodo Charmat)

To be served at

10,50°

Alcohol Content

6° - 8° C

Wine technical sheet

Total acidity: 5,80 g/l
PH: 3,15
Net extract: 21,40 g/l
Plant breeding: Cappuccina rivolta doppia
Production per hectare: 150 q
Harvesting period: beginning/mid-September



Prosecco

PROSECCO DOC SPUMANTE MILLESIMATO

Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C to maintain flavours. Must is left to sediment and drawn off in refrigerated tanks for alcoholic fermentation. It is drawn off and blend is punt into refrigerated tanks for blocking malolactic fermentation.

Refinement: The “pied de cuvee” is activated for re-fermentation at 16° till the complete development of sugars. Wine is kept shortly in yeasts and then bottled.

Taste and smell: Straw yellow color, fine and persistent “perlage”. Fragrant and fresh flavor. It is the aperitif wine par excellence, it accompanies fish appetizers and does not like desserts.

Grapes

Glera (metodo Charmat)

To be served at

11,50°

Alcohol Content

6° - 8° C

Wine technical sheet

Total acidity: 5,70 g/l
PH: 3,18
Net extract: 21,50 g/l
Plant breeding: Cappuccina rivolta doppie
Production per hectare: 150 q
Harvesting period: beginning/mid-September



Fior d’Arancio

COLLI EUGANEI FIOR D’ARANCIO DOCG SPUMANTE

Wine-making process: Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down at 12°C. Must is left to sediment and put into refrigerated tanks at 0°C for blocking fermentation.

Refinement: Must is warmed up at 16°C and the fermentation is activated in the autoclave at the fermentation temperature of 14°C till the sparkling wine reaches a 6.50° alcoholic percentage.

Taste and smell: Straw yellow color, rich in sparkling, fine, persistent. Aromatic, fresh and fragrant bouquet. Adapted for the meal’s sweetest moments or for good company.

Grapes

Moscato giallo

To be served at

6,5°

Alcohol Content

6° - 8° C

Wine technical sheet

Total acidity: 5,60 g/l
PH: 3,26
Net extract: 23,60 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 q
Harvesting period: beginning/mid-September



Passito Graziane

COLLI EUGANEI FIOR D’ARANCIO DOCG PASSITO

Wine-making process: Grapes are harvested by hand and dried in proper grids. After four months, grapes are pressed and fermented in steel tubs at room temperature.

Refinement: Wine is kept in barrels for twelve months.

Taste and smell: Golden yellow color with amber hues, intense taste of citrus fruit, ripe fruit, jam and a soft hue of vanilla. Full body. It is suitable to seasoned or herb cheese. Excellent with dry confectionery.

Grapes

Moscato Giallo

To be served at

13°

Alcohol Content

14° C


Wine technical sheet

Total acidity: 5 g/l
PH: 3,65
Net extract: 32 g/l
Plant breeding: cappuccina rivolta doppia
Production per hectare: 120 quintali
Epoca di vendemmia: Harvesting period: beginning/mid-October


DISCOVER AND ENJOY

VISIT THE WINERY
Agriturismo Sengiari

Sengiari offers wine connoisseurs wine tastings of its own range of wines. Two large glass panels give an evocative view of the barrels used for wine refining or the splendid panorama of the Euganean Hills.

Our restaurant is open every weekend and offers quality dishes prepared to order made with carefully selected ingredients.

Opening Wine sales point

  • Morning
    09:30 - 12:30
  • Afternoon
    15:00 - 19:00
  • Closing day
    Monday

Opening agriturismo

  • Thursday - Friday
    19:00 - 22:30
  • Saturday
    12:30 - 15:00 / 19:00 - 22:30
  • Sunday
    12:30 - 15:00 / 19:00 - 22:30

How to book a table

For any further information, please call us or write to us on our Contact Form.

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Where we are

You can find us at the following address : 33, Via Pozzacale Tramonte di Teolo. In the centre of Torreglia, go along Via S. Daniele and turn left on Via Tramonte. After approximately 2 km, turn left on Via Pozzacale.

Address

Via Pozzacale, 33
35037 - Tramonte di Teolo
Padova

CONTACT

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Credits: Daniele Pistore - Mezzavia creative studio