For almost 50 years Canaletto has been leading ambassadors of the “made in Italy” around the world.Historic brand of Casa Girelli, it was one the first to reach foreign markets since the early 1970’s. Combining modern winemaking techniques with high quality grapes Canaletto wants to offer and convey through its wines the typical Italian lifestyle: real living culture, social welfare, respect for the nature, culture of taste and health. «Autentico Italiano» becomes an idea that can’t be derogated. The right commitment when you decide to combine tradition with modern age.
PINOT GRIGIO
DELLE VENEZIE DOC
PINOT GRIGIO ROSE'
DELLE VENEZIE DOC
PROSECCO
VINO SPUMANTE BRUT
BIANCO
ROSATO
MONTEPULCIANO
Appellation: Pinot Grigio delle Venezie Doc
Production area: North-East Italy
Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.
Harvest: Mid-September
Bottle size: 750 ml
Serving temp.: 8-10 °C
Alcohol content: 12% Vol
Straw-yellow in colour.
Distinct and characterful on the nose, with a floral bouquet.
Elegant and dry, with floral notes and fresh flavours which provide a crisp finish.
Ideal on its own, with creamy pasta sauces, fish dishes and white meats.
VINIFICATION: The grapes are de-stemmed and very gently soft pressed in a pneumatic press. Prior to fermentation the liquid is chilled to allow a natural separation of sediment and juice, after which selected yeast are added to initiate fermentation.
Appellation: Pinot Grigio Delle Venezie Doc
Production area: Northern Veneto
Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.
Harvest: Mid-September
Bottle size: 750 ml
Serving temp.: 8-10 °C
Alcohol content: 12% Vol
Lightly pink in colour.
Fresh and elegant on the nose, with scents of citrus fruit.
Deliciously fresh and well-rounded, with floral and mineral aromas
Perfect with white meat dishes, grilled or baked fish. Also ideal as an aperitif.
VINIFICATION: The grapes are de-stemmed and very gently soft pressed in a pneumatic press. Crushed grapes are refrigerated at a temperature of 10°C and placed in a pneumatic press for about 6-8 hours to dissolve the colours of the skins in the must and to give the wine its characteristic “coppery” colour. The must is separated from the solid elements through a soft pressing of the skins and decants naturally for 12-24 hours.
Appellation: Prosecco Doc
Production area: Veneto and Friuli region
Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.
Harvest: Beginning of September
Bottle size: 750 ml
Serving temp.: 6 - 8 °C
Alcohol content: 11% Vol
Rightly evanescent, with a fine and persistent perlage.Pale straw yellow in colour, with greenish shades.
Fruity on the nose, with hints of apples, citrus and grapefruit.
Deliciously fresh and well-rounded, with floral and mineral aromas. A full-bodied wine, fresh and subtle, with a good level of acidity.
Perfect as an aperitif but also with vegetables and fish dishes.
VINIFICATION: White vinification. First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.
Appellation: Vino Bianco Prodotto in Italia
Production area: Vineyards of the Italian Peninsula
Climate: Italy has a predominantly Mediterranean climate with mild, sometimes rainy winters and sunny, hot, and usually dry summers.
Harvest: Mid-September
Bottle size: 750 ml
Serving temp.: 8/10 °C
Alcohol content: 11,5 % Vol
Pale yellow in colour.
Dry and elegant, with floral notes.
The palate is fine and fresh, with a crisp finish.
Ideal on its own, with creamy pasta sauces, fish dishes or white meats.
VINIFICATION: The grapes are de-stemmed and very gently soft pressed in a pneumatic press. Prior to fermentation the juice is chilled to allow a natural separation of sediment and juice, after which selected yeast are added to initiate fermentation.
Appellation: Pinot Grigio Delle Venezie Doc
Appellation: Pinot Grigio Delle Venezie Doc
Production area: Northern Veneto
Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.
Harvest: Mid-September
Bottle size: 750 ml
Serving temp.: 8-10 °C
Alcohol content: 12% vol
Lightly pink in colour.
Fresh and elegant on the nose, with scents of citrus fruit.
Deliciously fresh and well-rounded, with floral and mineral aromas
Perfect with white meat dishes, grilled or baked fish. Also ideal as an aperitif.
VINIFICATION: The grapes are de-stemmed and very gently soft pressed in a pneumatic press. Crushed grapes are refrigerated at a temperature of 10°C and placed in a pneumatic press for about 6-8 hours to dissolve the colours of the skins in the must and to give the wine its characteristic “coppery” colour. The must is separated from the solid elements through a soft pressing of the skins and decants naturally for 12-24 hours.
Appellation: Montepulciano D’ Abruzzo Doc
Production area: Abruzzo region
Climate: Despite its southerly location, Abruzzo has cold winters with abundant rainfall. Summers are hot with a good fluctuation of temperature between day and night. During the final stages of ripening, these conditions help to develop the spicy, cherry fruit flavour, typical of Montepulciano.
Harvest: Late September / Early October
Bottle size: 750 ml
Serving temp.: 12-14 °C
Alcohol content: 13% Vol
Deep red in colour.
The nose expresses the quintessence of Montepulciano with hints of red and blacks fruits, violet and vanilla.
A rich red wine, with layer upon layer of damson and morello cherry flavours and a long, elegant finish.
This bold wine pairs perfectly with a variety of meaty pasta sauces or grilled red meats.
VINIFICATION: The grapes are de-stemmed, then very gently crushed, causing as little damage as possible to the skins. Very frequent remontage takes place before and during fermentation. There is a total of 15 days skin contact before racking.