Domnus Abbas | Abbazia di Praglia

Sale price€19,00

DENOMINATION: Metodo Classico

GRAPES: Chardonnay 33%, Garganega 33%, Raboso piave 33%

TYPE: sparkling

PROVENANCE: Veneto, Italy



GLASS: medium size sparkling wine glass

ALCOHOL: 11,5% vol

FORMAT: 75 cl



FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◻︎◻︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◻︎◻︎



👁 Deep straw yellow, very fine perlage;

👃🏻 has a fragrant and very elegant bouquet, with white and yellow flowers, bread crust and aromatic herbs;

👄 on the palate it is fresh, balanced between softness and flavor, a very elegant quality sparkling wine. 


Versatile sparkling wine, of which a glass should definitely be tried alone. It accompanies the whole meal, having the foresight to combine delicate dishes with character. Simply perfect with cod. 


Here the friars wanted to create the perfect synthesis of great French bubbles, with native vines (white berry: garganega; black berry: raboso piave) together with the main grape of sparkling wine, chardonnay. Domnus Abbas is the quality sparkling wine proposed by the monks of Praglia. Fermentation in the bottle according to the typical classic method, once also known as the "Benedictine method" due to the traditional reference to the monk who refined the technique (Dom Perignon). A wine with a gentle and harmonious soul, as solemn as the name it bears. 36 months on the lees, only 3000 bottles produced.


its personality.




The company is located in Veneto, at the foot of the Euganean Hills. In the region, the presence of mountain ranges and the vast portion of the plain offers considerable temperature variations between summer a

nd winter, mitigated near Lake Garda and in the coastal area. Veneto is the first region of Italy for wine production; it is also very rich in native vines, including garganega, trebbiano di Soave, white-berried prosecco (or glera), corvina, rondinella, molinara and raboso and the semi-unknown black-berried turkish. Among the non-native vines, some have found the perfect terroir among the Euganean Hills: among them Merlot and Cabernet Sauvignon.

From the point of view of the soils, Veneto has territories characterized by alluvial and above all volcanic soils, which allows the production of wines of many types, from light and drinkable ones, to full-bodied and important wines.

Specifically for the wines of the Euganean Hills, these were well known since ancient times, mentioned by Martial in the first century after Christ, who wrote of the "Euganean districts with painted and quilted vine bumps". Currently there are about 2500 hectares of vineyards registered with the Colli Euganei DOC appellation.


The Praglia Abbey stands at the foot of the Euganean Hills, about 12 kilometers from Padua, along the ancient road that led to Este. Founded between the 11th and 12th centuries, it remained a dependency of the Abbey of S. Benedetto in Polirone in Mantua until 1304.The Abbey experienced a flourishing period until the Napoleonic suppression of 1810. In 1834, thanks to the support of the Austrian government, the monks returned to the monastery.

The resumption of Benedictine life in Praglia, however, was short-lived since on June 4, 1867, the law that once again suppressed all religious corporations was passed in Veneto. The community was thus dissolved. Most of it found refuge in the monastery of Daila (Istria), then in Austrian territory and in Praglia only two or three monks remained, as custodians of the monastery. On April 26, 1904, the first two monks returned to the monastery and on the following October 23 the life of the Abbey was able to resume regularly, continuing to this day.

Vines and wine have always been grown in Praglia. Today's production was restarted in the 2000s. The vineyard is small and well-kept, with an approach of minimal intervention in the vineyard and in the cellar, and very respectful practices also dictated by the fact that, in addition to wine, the friars raise bees, which they need a perfectly healthy ecosystem.

The wines of the abbey are aged in an ancient barrel cellar, obtained at the lowest point, in the heart of the monastery. In addition to the production of reds, the friars are concentrating on refining the Classic Method, with very long and patient stops on the yeasts.

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