“A history of tradition and modernity inside every drop”

Index

History

The Cellar

Philosophy

The Vineyard

Ca’ Ronesca

Podere la Sdriscia

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10

13

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History

Setten winery is located in the small province of Basalghelle di Mansuè on the

Venetian plain a few kilometers from Venice and the Dolomites mountains.

A perfect geographical position to grow wines which have been present here

in this land since 1200.

The Setten Estate coat-of-arms represents the values of the Setten family and the essence of the product: the SUN, Life source, is the symbol of continui-ty and the LION of the Venice Republic is the symbol of origins and time past. Setten comes from the nickname “Setin”, a sur-

name attributed to a Venetian merchant of precious oriental silks. In the middle of the 1700s a part of the Setten family set-tled in Mansuè dedicating itself to viticulture in Cornarè and Basalghelle area. From that mo-ment the following generations have always cultivated this land.

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Davide Alcide Setten inherited the passion for the viticulture from his paternal

grandfather and in 1960 began to increase the family’s land holdings where

he planted new vineyards.

In the 70s’ he bought in Basal-ghelle from the Parpinelli fami-ly, the eighteen-century - Villa with annexes and “terroir”. The manor house was immediately renovated and, in the following years, all the adjoining areas were subject to a wise redeve-lopment, becoming the cur-rent headquarters of the wine business. The 250 hectares of annexed land are planted with vines and located in Mansuè, Oderzo and Gorgo al Monti-cano, in the province of Treviso (Veneto region). The harvested grapes are used for the produc-tion of high quality wines with the “Tenuta Setten” and “Villa Aganoor” brands. 140 hectares

are cultivated with arable land, used for the service of a biogas plant.In 2005 CA’ RONESCA was been purchased. A winery with 100 hectares located in Dolegna del COLLIO and Ipplis, in the eastern side of Friuli Venezia Giulia close to Slovenia border where the “vini del Collio” and “colli orientali” are produced un-der the brand-name Ca’ Rones-ca. These wines are appreciated all over the world. Other 90 hectares were pur-chased in the province of Gros-seto, in the Tuscan Maremma, under development for the es-tablishment of new plants for native vines.

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The Cellar

The manor villa, once used as a cellar and barn, is an authentic technological

and oenological jewel, expertly managed with cutting-edge equipment and tools for the reception of grapes,for the vinification and aging of wines

in wooden barrels (barriques).

This allows us to obtain wines of great character and extraor-dinary finesse, thanks to the particularity of the soils suited to viticulture and to the passion and experience of those who cul-tivate them. Currently the wine cellar, equipped with modern

thermo-stainless steel tanks, has a capacity of 40.000 hectoliters.In 2006 a warehouse (barricaia) of 1.400 square meters were built with 1.200 square meters of warehouse overlying it to store bottles.

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Philosophy

Safeguarding the environment, respect and protection of vineyards, the company’s treasure and heritage, are essential values.

Pruning lumber is also reco-vered and reused for energy purposes. To keep our company at the forefront with modern equip-ments is our mission. For this reason every year we invest in the purchase of new equipment and machinery, in the adaptation and improve-

ment of agricultural infrastruc-ture and, last but not least, in workplace safety.Since 1998 the company has been certified Uni EN Iso 9001 to improve service and pro-duct quality and since 2010 it has also been equipped with a 190 Kw photovoltaic system used for self-consumption.

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The clay soil suited to the cultivation of vines with not high yields and

the use of the best agronomic practices, this allows us to obtain

very good grapes.

The best grapes, only from our own pro-duction, carefully selected, are destined for the production of bottled wines. Equally divided between white and red berries, the internatio-nal and the autochthonous grapes are the most representative of our territory, as Prosecco, Pi-not grigio, Pinot Noir, Chardonnay, Sauvignon, Merlot, Cabernet Sauvignon, Cabernet Franc and Raboso, an ancient native vine. Sylvoz, Guyot and the Spurred cordon are the methods used for training. All new plants are managed with a localized drip irrigation system.

The Wineyard

17

1918

PROSECCOD.O.C. TREVISOEXTRA-DRYPLEASANT – FRUITY

DESCRIPTIONSparkling white wine

GRAPE VARIETY100% Glera grapes

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSA bright straw yellow color with a fine and an high persistent perlage. Typical bouquet of white flowers: wisteria, acacia. Perfume of apple and pear and delicate lemon flowers. Pleasant and harmonius it has a medium-sweet taste.

PAIRINGS Versatile and moderately alcoholic, Prosecco Setten is suited in any occasions: aperitif, appetizers, first courses of white meats and fish. Perfect for a modern interna-tional “cuisine” as well as Italian traditional dishes.Prosecco Setten has become the basis of famous cocktails of the contemporary mixology.

To serve 6°-8° C.

HARVESTSeptember

ALCOHOL11% vol. Sugar residue: 13 g/l

PRESSURE4.5 / 5.0 bar

VINIFICATIONSoft pressing of the grapes to separate the must from grape skins. After the static must decantation, at a controlled temperature (16°-18°) and on selected yeasts, the first fermentation begins.The second fermentation or “Prise de mousse”, takes place in pressurized stainless steel tanks according to the charmat method approximately for 60 days. This phase is crucial importance because this is where the perlage is formed.

CONSUMPTIONRECOMMENDEDBest consumed within the year.

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FRESH – SEDUCTIVE

PROSECCOD.O.C. TREVISOBRUT

DESCRIPTIONSparkling white wine

GRAPE VARIETY100% Glera grapes

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSA straw pale color with greenish hints and a fine and persistent perlage. A balanced bouquet that reminds of citrus fruits and green apple and scent of acacia flowers. Floral sensations return to the palate accompanied by an elegant never overpowering minerality.

PAIRINGS Prosecco Setten is a excellent aperitif and goes well with light lunches such as Shashimi, Tempura, white meats and cheeses that are not too mature.Today we can talk about Prosec-co Setten as a fundamental part (ingredient) of the International Mixology.

To serve 6°-8° C.

HARVESTSeptember

ALCOHOL11% vol. Sugar residue: 8 g/l

PRESSURE4.5 / 5.0 bar

VINIFICATIONSoft pressing of the grapes to separate the must from grape skins. Static must decantation, then, at a controlled temperature (16°-18°) and on selected yeasts, the first fermentation begins.The second fermentation or “Prise de mousse”, takes place in pressurized stainless steel tanks according to the charmat method approximately for 60 days. This phase is crucial importance because this is where the perlage is formed.

CONSUMPTIONRECOMMENDEDBest consumed within the year.

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CHARDONNAYI.G.T. VENETOSEDUCTIVE - ELEGANT

DESCRIPTIONStill white wine

GRAPE VARIETY100% Chardonnay

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSStraw yellow color with greenish shades.Perfume: delicate white flowers, tropical fruit, apple, peach and banana. At the same time it gives freshness.On palate: fruity, harmonious and elegant.

PAIRINGS Suitable for appetizers, first courses with fish or vegetables, white meats and soft cheese.

To serve: 10°-12° C.

HARVESTEarly September

ALCOHOL12,5% vol.

VINIFICATIONSoft pressing, fermentation on controlled temperature (16°-18°C) on selected yeasts in stainless steel tanks. It is bottled in Springtime and after this process it rests other two months in the bottle before to be ready for consumption.

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PINOT GRIGIOD.O.C. VENEZIAELEGANT – INTENSE – FRESH

DESCRIPTIONStill white wine

GRAPE VARIETY100% Pinot Grigio

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSStraw yellow color with golden hintes.Scent of white flowers especially hawthorn, elderberry. Fruity flavor that reminiscent of pear, peach,the grapefruit. On the palate it is velvety and armonious, accompa-nied by good minerality.

PAIRINGS Suitable for aperitif, with appetizers, all seafood, “risotto with fish”, white meats, soft cheeses, omelette.

To serve: 10°-12° C.

HARVESTEnd of August

ALCOHOL13% vol.

VINIFICATIONSoft pressing, fermentation at a controlled temperature (16°-18°C) on selected yeasts in stainless steel tanks to then be bottled in Springtime. After this process it rests two months in the bottle aging before to be ready for consumption.

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CABERNET SAUVIGNOND.O.C. VENEZIASPICY – ATTRACTIVE – DEEP

DESCRIPTIONRed wine

GRAPE VARIETY100% Cabernet Sauvignon

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSRed ruby color.Perfume: it recalls note of black undergrowth fruit and spicy notes.On the palate it shows velvety and well balanced tannins and with a final mineral aftertaste.

PAIRINGS Ideal with very tasty dishes of game, roasts, grills and aged cheeses.

To serve: 16°-18° C.

HARVESTWhen grapes reach the phenolic maturity

ALCOHOL12,5% vol.

VINIFICATIONThe grapes are hand picked, destalked and crushed. Follow the fermentation at controlled tempera-ture with selected yeasts for 10 days in stainless steel tank with frequent replacements to extract tannins and anthocyanins from skins. After the malolactic process, wine is bottled and it is ready to sell.

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MERLOTD.O.C. PIAVETRADITIONAL – FRUITY – YOUNG STYLE

DESCRIPTIONRed wine

GRAPE VARIETY100% Merlot

AREA OF ORIGINProvince of Treviso (ITALY)

CHARACTERISTICSIntense ruby color with violet highlights.Perfume: it reminds ofwild black-berry and violet flowers, plum. A final mineral background.On the palate it is soft with elegant tannins and a fruity aftertaste.

PAIRINGS Ideal with appetizers with sliced salami and with full flavored dishes, wild-game meat, poultry, rabbit, venison and seasoned cheeses.

To serve: 16°-18° C.

HARVESTWhen grapes reach the phenolic maturity

ALCOHOL12,5% vol.

VINIFICATIONThe grapes are hand picked grapes, destalked and crushed. Fermen-tation follows, at a controlled temperature, with selected yeasts for 10 days in stainless steel tanks, carrying out frequent pumping over to extract the tannins and antho-cyanins from the skins. After the “malolactic” process and about 15 months of aging, the wine is bottled. After another two months of rest in the bottle it is ready to be marketed.

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MORESCORABOSOI.G.T. VENETOSPICY – AUSTER – VINOUS

DESCRIPTIONAutochthon red wine

GRAPE VARIETY100% Raboso

AREA OF ORIGINProvince of Treviso (ITALY)Guyot with 3.000 vines per hectares. Soil: clavey with calcareous subsoil.

CHARACTERISTICSIntense ruby color with garnet highlights.Perfume: it reminds of wild blackberry, plum, Marasca cherry, vanilla, pepper, spice note.On the palate it is vinous, austere, robust and deep. A slight acidulous note is perceived with noble tannins supported by a good alcohol con-tent. Persistent.

PAIRINGS Ideal with full flavored dishes, wild-game, venison and seasoned cheeses.

To serve: 18°-20° C.

HARVESTOctober/Novenmber. Hand picked grapes with a slight over-ripening on the plant.

ALCOHOL13% vol.

VINIFICATIONAfter the destalked and crushed of the grapes, follow the fermentation (and maceration) at controlled temperature with selected yeasts in stainless steel tank for 15 days to extract tannins and the antho-cyanins. At the end of maceration, wine is separated from the marc to obtain the “flower-wine”. After the “malolactic process” and an aging in tonneaux for 18 months, wine is bottled. Still six months of bottle aging then the Raboso is ready for consumption.

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NABUCCOROSSO D.O.C.VENEZIANOBLE – HARMONIOUS – WARM

DESCRIPTIONRed wine

GRAPE VARIETYMerlot and Cabernet Sauvignon

AREA OF ORIGINProvince of Treviso (ITALY)Gorgo al Monticano e Mansuè, called “Baite”.Guyot with a plant density from 3.500 to 6.250 plants/ht Soil with calcareous subsoil.

CHARACTERISTICSRed and intense ruby color with garnet hints.On the nose it reminds ripe red fruit such as raspberry, match with spicy notes and a delicate violet perfume.On palate it is vinous and warm. Fruit and spice hints are well mixed and they are supported by soft and velvety tannins.

PAIRINGS It goes well with tasty-meat dishes and such a cuts of meat like steak “alla fiorentina”.

To serve: 18°-20° C.

HARVESTThe grapes are hand harvested only when they reach the full phenolic maturity.

ALCOHOL13% vol.

VINIFICATIONThese grapes Merlot and Caber-net Sauvignon, are picked up and vinified separately.After destemming and crushing, fermentation (and maceration) follows at a controlled temperature with selected yeasts in stainless steel tanks for 15 days to extract the tannins and anthocyanins.At the end of maceration the wine is separated from the marc to obtainthe “flower-wine”. After malolactic fermentation and aging in tonneaux for 12-18 months, the wine is bot-tled. Before being released, it is left to refine in the bottle for a further 6 months.

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Ca’ Ronesca

Friuli Venezia Giulia

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Podere la Sdriscia

Toscana

Agricultural Society Ca’ Ronesca is the owner of Ca’ Ronesca company, an oenological jewel in the centre of the “collio friulano” of dolegna del Col-lio, (province of Gorizia), close to the italo-slove-nian border. From the wine-making room, located at the top of the hill of the estate, you have a mar-vellous view of 32 hectares of vineyards surroun-ding the winery and another 25 hectares of vines which wrap around all 360° of the hill of ipplis ba-sed on the eastern side of the zone.Sweet slopes and soft hills are the cradle of our grapes, growing on lands particularly dedicated to the production of excellent white wines renowned all over the world.

The “Podere la Sdriscia” located on the rolling hills of the Tuscan Maremma in the province of Grosseto, in an area particularly suited for the cultivation of vines and olives, is a single plot of about 84 hectares. We have already obtained the authorizations for the general development that involves the planting of native vineyards and olive trees, always with careful respect for the environ-ment through reforestation and construction of a lake for irrigation needs. The project also envisa-ges the redevelopment of existing buildings, both for the construction of a wine cellar and for the proceeds of a particularly receptive farmhouse in this wonderful corner of Maremma.

Azienda AgricolaSetten Davide Alcide

31040 Basalghelle di MansuéVia Baite, 2 – Treviso, Italia

T +39 0422 755288F +39 0422 755016E setten@setten.itP. Iva 00316410265

www.setten.itCERTIFICAZIONI UNI ISO 9001