Le Vedute

Begin your journey into the world of Le Vedute, a winery born from the shared dream and passion of two friends united by their love for wine. Discover the vineyards and visit the modern winery to explore the essence of Franciacorta through its land, stories, and traditions.

Nestled on the slopes of Monte Orfano, the cellar is surrounded by an ancient brolo — a vineyard enclosed by historic stone walls — in a territory deeply rooted in winemaking heritage. At Le Vedute, technology supports the winemaker’s role of enhancing the grapes’ natural character rather than altering it.

The vineyards, currently transitioning to organic farming, are spread across Franciacorta to capture the unique expressions of each vintage. Respect for nature guides every step, with minimal intervention and a strong commitment to environmental sustainability.

The butterfly, symbol of elegance and harmony, represents Le Vedute’s philosophy: a fleeting yet powerful expression of nature at its most beautiful.

Dosaggio Zero DOCG per ENEA

Grape varieties: Pinot noir 80%, Chardonnay 20%
Yield per hectare:900 kg/ha
Total sugars at the degorgement:<2.5 g/L 

During the harvest, the grapes are carefully selected before undergoing a soft pressing; the must obtained is left to ferment at a controlled temperature. The sparkling wine base so obtained is refined for 7 months in steel tanks on fine lees with weekly battonages. Bottling follows with re-fermentation. The aging in the bottle takes at least 30 months. At the degorgement, the bottles are topped up exclusively with nothing but the same wine.

Straw yellow in colour, the nose perceives scents of bread crust together with fruity and floral notes. In the mouth, it is balanced with a good acidity and a long persistence.

ROSÈ Dosaggio Zero DOCG per LULU'

Grape varieties: Pinot Noir 100%
Yield per hectare:900 kg/ha
Total sugars at the degorgement:<2.5 g/L

During the harvest, the grapes are carefully selected before being de-stemmed. After a cold maceration process of 12 hours, they are pressed, and the must undergoes fermentation at a controlled temperature. The sparkling wine base so obtained is refined for 7 months in steel tanks on fine lees with weekly battonages. Bottling follows with re-fermentation. The aging in the bottle takes at least 26 months.

The nose perceives red fruit such as cherry and blueberry with hints of bread crust. In the mouth, it is balanced with a good acidity and a long persistence.