In the mouth it is full, persuasive, with hints of ripe fruit,

coffee, almond.

The notes of almond and cacao blend gradually with white

flowers and dried flowers. The classic scents of ripe fruits

complete the whole and affix the seal of full maturity.

Obtained from the first and only soft pressing, the slow

and prolonged refermentation in the bottle for 120 months

has enhanced the uniqueness of this vintage.

Best with: Perfect as an aperitif with blue cheese or to accompany shellfish, appetizers and seafood. 

• Denomination: V.S.Q. (Quality sparkling wine)
• Grape variety: Pinot noir 80% and Chardonnay 20%.
• Territory: Morainic hills.
• Altitude: 150 - 250 meters above sea level.
• Vineyard exposure: South-East.
• Type of soil: Light sandy .
• Training system: Guyot simple.
• Average age of vines: 20 years.
• Planting density: 6000 vines per hectare.
• Harvest: Early harvest by hand. Separate vinification of
• the various parts of vineyards. Harvest time: first and
• second decade of August.
• Crushing: First and only soft crushing of grapes.
• Fermentation: At a controlled temperature.
• Aging: 120 months on the lees.
• Analytical data at disgorgement:
• Alcohol: 12,50% Vol.
• Total acidity: 5.67 g/l
• Residual sugars: 5,8 g/l
• Ph: 3.24
• Dry extract: 26.3 g/l

Giovanni Montresor ( the owner)  has always been a sort of second. My family has in fact worked with wine for 150 years and, in the past, its members have often been pioneers in vine-growing and wine production. After initially being employed by a large Veronese wine company, I felt a strong need to work in close contact with the land and my vines. So, thanks to my determination and the invaluable support of my family, the Corte Quaiara project took shape, becoming once more – vintage after vintage – a fully-fledged wine-producing domaine. When I decided to give new life to Corte Quaiara, I realised that I wanted to make wines that were able to express who I am. I wanted to produce wines in which you can smell the scents of the earth, of the grapes becoming must, and of the vats in which the wine matures. I wanted those who drink my wines to savour each phase of the production process, so I learnt all about it, from the vine to the bottle. In my wines you can find my full identity: the strain on my back; my hands, stained with earth and grape juice; and my pleasure in seeing, enclosed in the bottle, the realisation of my initial idea. Today I am a vigneron.