The Villafranca Tirrena plant, the heart of the company, is flanked by a restaurant entirely dedicated to sparkling wine production in Larderia, a village in Messina. Here the winery focuses on bubbles using two differents methods: the first is the long Charmat Method (180 days in still tanks) to produce the Capovero Grillo Cuvèe Extra Dry (a sparkling wine created by blending grillo grapes from diffe- rent years selected for the aroma and freshness typichal of the gril- lo grape but which acquires significant character and structure ); the second one is Capovero Metodo Classico, a classic method based on Nerello Mascalese Etna vinified in white, in which a limited number of a bottles have added yeasts and are left to mature for more than 36 months.

The Larderia plant is also the reception area of Cantine Madaudo. This large 600 square meters hall is called PalaVerve and was de- signed exclusevely to offer guests the opportunity to witness the bottling and capping phases of sparkling wine to give due impor- tance to the joy of tasting it. As a place of research, experiment and teaching, in conjunction with Antonello Superior Institute of Messi- na and previously with the Faculty of Food Science at the University of Messina, Palaverve encourages the culture of good drinking and good food from the long standing tradition of Messina.

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