"Soler" is a Venetian dialect word meaning the top floor of a rural house: attic, barn. Historically, it was used by winegrowers to dry the best grapes, as the "solère" has good ventilation, low humidity and is sunny. In fact, the word "solèr" comes from "sole", meaning "sun" in Italian, which favours the drying of grapes.
Marzemino grapes are grown on the Colvendrame estate in Refrontolo, in the hills between Conegliano and Valdobbiadene, north of Venice. The Refosco, Carmenere, Merlot and Cabernet Sauvignon grapes are grown on the Le Ronche estate in Fossalta di Piave.
In Refrontolo the soil is particularly rich in clay and tuff, which characterises the wine. In Fossalta di Piave, the alluvial soil is very rich in clay.
The climate is mild, with very little rain and high summer temperatures, allowing the grapes to ripen in the best conditions. There are sharp temperature variations between day and night, which is ideal for preserving the grapes' flavour and acidity.
To achieve perfect ripening of the grapes, summer pruning and careful thinning of the leaves are carried out in addition to the usual vineyard maintenance. In addition, the harvest is kept very low in order to increase the quality characteristics and concentration of the berries.
Harvested from late September and early October, with extreme ripening of the grapes allowing them to reach their highest peak of depth of colour, complete their aromatic structure and smooth out the tannins.
The Marzemino and Refosco grapes are dried, while the other part undergoes classical vinification at a controlled temperature. The dried grapes are then separated from the stalks and crushed, fermentation will take place in special tanks at controlled temperature. The wine is then aged for 12 months in barriques and then another 12 months in bottles.
Deep ruby colour, intense aromas of ripe fruit, prunes, violets, with ethereal and spicy notes; full body, very complex structure, silky tannins and a complex bouquet.
Its structure and complexity allow the wine to improve during maturation in bottle, which can last up to 15 years, reaching its peak 10 years after harvest.