In the cradle of Prosecco between Venice and the Dolomites

In this evocative setting, halfway between Venice and the Dolomites, the environment is so enchanting that it is a candidate for Unesco Heritage.

What we propose is an itinerary far from the routes of mass tourism in a place rich in history. Perched on a rocky promontory overlooking the Valmareno and surrounded by a 50-hectare park, CastelBrando, in the medieval village of Cison di Valmarino, is one of the largest and oldest castles in Europe. Easily accessible by a panoramic funicular, it offers dream stays in elegant rooms and refined suites, the relaxation of a spa, a refined restaurant, cellars and wine bars. Visiting the castle means immersing yourself in an exciting journey through history, which unfolds through majestic halls, museum areas, terraces and gardens that overlook the enchanting valley. Many famous people who stayed in the castle: from Giotto to Casanova, from Queen Margherita to Antonio Canova. The castle is equipped for walking, horse riding and cycling.

Visiting the cellars is the best way to get to know this corner of paradise. The Andrea Da Ponte Distillery in Corbanese di Tarzo has behind it over a century of intuition, ideas and dreams arising from that magical alchemy that only the art of distillation can generate. Some illustrious personalities stood out in the family such as Matteo Da Ponte who in 1986 published the famous “Manual of distillation”, the first true manual on the subject, and Lorenzo Da Ponte, poet and man of letters, librettist of three great works by Mozart (The wedding di Figaro, Don Giovanni, Cosi fan tutte). The maximum expression of the famous “Da Ponte method” is the “Libera” Prosecco grappa, distilled in 1992 by Pier Liberale Fabris in the hundredth year of the distillery and left to rest for 18 years in oak barrels by his son Francesco.

The pomace to make the Da Ponte grappa comes from the Le Manzane farm in San Pietro di Feletto, which recently inaugurated a suggestive and modern cellar set, like a jewel, inside a hill to naturally preserve its wines. The excavation work was impressive: over 37 thousand cubic meters of earth were removed (17 thousand were reused to create a terraced vineyard on the roof). Managed with passion and determination by Ernesto Balbinot, manager and winemaker at the same time, the company cultivates, in addition to Glera, also native vines of the Marca Trevigiana such as Verdiso and Manzoni Bianco and makes red grapes creating interesting wines such as Cabernet and Kaberlò. Every year, in September, between the rows of Glera, a special harvest Sunday takes place, a great party dedicated to a smile that combines a sense of belonging to a community with solidarity.

The senses are also intoxicated by the scents of the cheeses of the Perenzin Dairy of San Pietro di Feletto which organizes pleasant guided tastings (booking recommended) thanks to a dedicated space: “Per”, that is, Research food and wine tours, Specialty shop, Cheese bar and restaurant. Also open on Sundays, the Cheese bar welcomes tourists and onlookers, both in the dairy and in the seasoning warehouses. The company is the leader in Italy for organic goat cheese. The dairy won the gold medal at the World Cheese Awards in London, the most important international competition dedicated to cheeses, with the buffalo drunk al Clera (the prosecco vine).

TASTY STOPS
The Ca ‘del Poggio Restaurant & Resort in San Pietro di Feletto offers seafood cuisine that has now attracted the attention of the most severe gourmets. From the terrace you can enjoy a breathtaking view over the Prosecco hills. If you are lucky and the sky is clear you can glimpse the Gulf of Trieste and Istria. Try the outdoor Jacuzzi. Free special services for cyclists.

The Al Capitello restaurant in Tarzo is ideal for lovers of porcini mushrooms cooked on the grill, breaded and fried or in a pan. Chef Tiziano Poloni and his wife Fiorella are both passionate hunters of wild mushrooms and herbs and cultivate a small vegetable garden
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APRIL 19, 2016
ARTICLES | RELEASES
In the cradle of Prosecco between Venice and the Dolomites
A fascinating journey into the heart of the lands of the most famous Italian sparkling wine, Prosecco, among endless expanses of rolling hills “embroidered” by dense vineyards where grapes are harvested strictly by hand, handing over the art of heroic viticulture to the new generations. We are in the territory of the Alta Marca Trevigiana between San Pietro di Feletto, Tarzo and Cison di Valmarino, three of the 15 municipalities where the best quality of this golden nectar is produced, Prosecco Superiore. A wine that today, internationally, is synonymous with class and prestige, so much so that, on the day of his inauguration in the White House, the President of the United States, Barack Obama, toasted with a glass of Prosecco.

In this evocative setting, halfway between Venice and the Dolomites, the environment is so enchanting that it is a candidate for Unesco Heritage.

What we propose is an itinerary far from the routes of mass tourism in a place rich in history. Perched on a rocky promontory overlooking the Valmareno and surrounded by a 50-hectare park, CastelBrando, in the medieval village of Cison di Valmarino, is one of the largest and oldest castles in Europe. Easily accessible by a panoramic funicular, it offers dream stays in elegant rooms and refined suites, the relaxation of a spa, a refined restaurant, cellars and wine bars. Visiting the castle means immersing yourself in an exciting journey through history, which unfolds through majestic halls, museum areas, terraces and gardens that overlook the enchanting valley. Many famous people who stayed in the castle: from Giotto to Casanova, from Queen Margherita to Antonio Canova. The castle is equipped for walking, horse riding and cycling.

Visiting the cellars is the best way to get to know this corner of paradise. The Andrea Da Ponte Distillery in Corbanese di Tarzo has behind it over a century of intuition, ideas and dreams arising from that magical alchemy that only the art of distillation can generate. Some illustrious personalities stood out in the family such as Matteo Da Ponte who in 1986 published the famous “Manual of distillation”, the first true manual on the subject, and Lorenzo Da Ponte, poet and man of letters, librettist of three great works by Mozart (The wedding di Figaro, Don Giovanni, Cosi fan tutte). The maximum expression of the famous “Da Ponte method” is the “Libera” Prosecco grappa, distilled in 1992 by Pier Liberale Fabris in the hundredth year of the distillery and left to rest for 18 years in oak barrels by his son Francesco.

The pomace to make the Da Ponte grappa comes from the Le Manzane farm in San Pietro di Feletto, which recently inaugurated a suggestive and modern cellar set, like a jewel, inside a hill to naturally preserve its wines. The excavation work was impressive: over 37 thousand cubic meters of earth were removed (17 thousand were reused to create a terraced vineyard on the roof). Managed with passion and determination by Ernesto Balbinot, manager and winemaker at the same time, the company cultivates, in addition to Glera, also native vines of the Marca Trevigiana such as Verdiso and Manzoni Bianco and makes red grapes creating interesting wines such as Cabernet and Kaberlò. Every year, in September, between the rows of Glera, a special harvest Sunday takes place, a great party dedicated to a smile that combines a sense of belonging to a community with solidarity.

The senses are also intoxicated by the scents of the cheeses of the Perenzin Dairy of San Pietro di Feletto which organizes pleasant guided tastings (booking recommended) thanks to a dedicated space: “Per”, that is, Research food and wine tours, Specialty shop, Cheese bar and restaurant. Also open on Sundays, the Cheese bar welcomes tourists and onlookers, both in the dairy and in the seasoning warehouses. The company is the leader in Italy for organic goat cheese. The dairy won the gold medal at the World Cheese Awards in London, the most important international competition dedicated to cheeses, with the buffalo drunk al Clera (the prosecco vine).

TASTY STOPS
The Ca ‘del Poggio Restaurant & Resort in San Pietro di Feletto offers seafood cuisine that has now attracted the attention of the most severe gourmets. From the terrace you can enjoy a breathtaking view over the Prosecco hills. If you are lucky and the sky is clear you can glimpse the Gulf of Trieste and Istria. Try the outdoor Jacuzzi. Free special services for cyclists.

The Al Capitello restaurant in Tarzo is ideal for lovers of porcini mushrooms cooked on the grill, breaded and fried or in a pan. Chef Tiziano Poloni and his wife Fiorella are both passionate hunters of wild mushrooms and herbs and cultivate a small vegetable garden
Ulteriori informazioni su questo testo di originePer avere ulteriori informazioni sulla traduzione è necessario il testo di origine
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Riquadri laterali
Cronologia
Salvate
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Limite di caratteri: 5.000. Usa le frecce per tradurre altre parti.

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