Discover Vignaioli Contrà Soarda, where volcanic soils shape organic vineyards and a bio-architectural cellar ensures sustainable wine production. With a family heritage dating back to 1904, the estate is deeply rooted in the territory and its culinary traditions, complemented by its own restaurant, Pulierin Enotavola.
This exclusive tasting highlights Contrà Soarda’s finest wines, paired with home-grown cured meats and artisanal cheeses. Served on a “doga,” a reused wine barrel stave, the selection includes Asiago, Bastardo del Grappa and goat cheese aged with grape marc, Rendena beef cured meats raised on the estate, and bruschetta with Pomèa extra virgin olive oil.
The tasting includes three Vespaiolo wines:
- Soarda Vespaiolo (white wine) – Fresh and citrusy, with notes of lemon, grapefruit and freshly cut grass.
- Vignasilan (white wine) – A single-vineyard selection aged on the lees, offering complex aromas of hydrocarbons, citrus and white truffle, with a saline, mineral texture.
- 121 BC Vespaiolo (orange wine) – A natural Vespaiolo, in contact with the skins, spontaneously fermented without the addition of sulphites. Deep orange color with notes of honey, orange peel and sweet spices, balanced by excellent acidity.
