For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Borgoluce Lampo Brut
More than one thousand years ago, in A.D. 958 or 959, the Italian King Berengario II gave to Rambaldo, ancestor of the Collalto family, the area called Corte Lovadina. Written in Latin the words above are the description of the content of this donation. The Collalto family still owns this and the surrounding lands.
Just 45 miles due north of Venice, the Collalto estate stretches from the hills of Susegana to the plains of Santa Lucia di Piave and as far as the municipality of Pieve di Soligo. Its 3,200 acres are home to animals such as horses, cattle, swine and sheep, with arable fields and hills marked by woodlands, castles, vineyards, agritourism and farmhouses.
The signs of history, culture and nature co-exist with farming practices that fully respect what is a centuries-long tradition passed down by the Collato family. Ninni and Caterina di Collalto, together with their mother Trinidad and Caterina’s husband, Lodovico Giustiniani, carry on the family traditions of overseeing a company diverse in agriculture. The company philosophy is firmly rooted in sustainable farming methods. This means limiting environmental impact and reducing pesticides. It means creating energy through the use of renewable sources. It means protecting the countryside, preserving it, improving it and revering it.
Environmental responsibility pervades the work carried out on the farm and takes shape in the use of renewable sources for the production of agri-energy. Fresh from the fields and farms come produce that is unique in its authenticity and traceability, such as meats, salamis, flours, and cheeses.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.