Toni Doro wines are characterized by elegance, freshness and vitality and by an exclusive fruity and floral scent, not too high tones, which make them suitable for both an aperitif and for the table. Extra Brut – Rive di Carpesica, Brut and Extra Dry are the three different types of Prosecco Superiore in the DONO (GIFT) line. This refers to the idea of Silvano and Massimo where they did not inherit the land from their ancestors but borrowed it from their own children. A gift to man, not property, which for this reason must be safeguarded. Among our creations also the more traditional Panein Frizzante, a sparkling white wine with a bright straw yellow color that is characterized by fruity and fresh scents.
Sparkling wine excellence of our production. From our finest grapes we obtain a sparkling wine with a dry and decisive character which enhances the typical minerality of our hills and which best expresses the spirit of Conegliano Valdobbiadene. This is an ideal wine for any meal. The hints of white flowers, citrus fruits and green apple are best exploited to obtain a balanced Prosecco Superiore.
Sparkling wine with a straw yellow color, with a creamy foam and an elegant and persistent perlage, DONO Brut is a Conegliano Valdobbiadene DOCG Prosecco Superiore Brut, produced in a unique territory, a Unesco World Heritage Site. A sparkling wine that goes very well with sea bass fillets, baked fish or delicate dishes. With a light taste of citrus fruit, delicate wisteria and acacia flowers, it will delight your evenings.
Delicate sparkling wine, with an elegant, fine and persistent perlage. An excellent "Martinotti" method, ideal as an aperitif or with light appetizers, with a citrus aroma with hints of crunchy pear. Gently uncork at a temperature of 6-8 °C and pour into prosecco glasses. It was the first wine of the Toni Doro winery
Among our production, the traditional and inevitable Panein Frizzante, with a bright straw yellow color and a fresh and fruity character. A sparkling wine that already refers to tradition from its name, Panein, to recall a still alive custom, that of Panevin, or the Bonfire that is lit on the evening before the Epiphany. A wine that goes well as an appetizer with cured meats and cheeses, but also with the whole meal, produced following the "Martinotti" method.