Amarone della Valpolicella Classico Appellation: Amarone della Valpolicella Classico DOCG Vineyard extension (hectares): 1.30 Blend: 50% Corvina - 25% Corvinone - 10% Croatina - 10% Rondinella - 5% Oseleta Vineyard age (year of planting): Corvina 1975 - Corvinone 1975 - Croatina 1975 - Rondinella 1975 - Oseleta 1975 Soil Type: Calcareous, skeletal Colour: Deep ruby red, dense and compact Nose: Intense, complex and elegant. Black cherry, dried flowers, spices, hint of sweet tobacco Flavour: Full bodied, warm, balanced and intense, elegant. Serving temperature ( C): 18-22 Match with: Grilled meat, braised beef. Venison Average no. bottles/year: 4,500 Grape yield per hectare tons: 7 Vinification and ageing: Manual harvest at the end of September, beginning of October. Selection of the best clusters. The clusters are dried naturally for 100 days with temperature and humidity control. Destemming and soft crushing. Cold maceration with the skins for 7 days followed by fermentation for approx. two weeks. Malolactic fermentation in steel. The wine matures in oak casks of a capacity of 5-10 hectolitres for 30 months. Finishing in the bottle for 12 months.
Rosso Veronese Doline Appellation: Rosso Veronese IGT Vineyard extension (hectares): 0.8 Blend: 60% Corvina - 30% Croatina - 10% Rondinella Vineyard age (year of planting): Corvina 2005,2000 - Croatina 2005,2000 - Rondinella 2005,2000 Soil Type: Soil of alluvial origin, skeletal, with good drainage, calcareous Exposure: South-east Altitude: 250 meters above sea level Colour: Intense ruby red Nose: Ripe cherry and raspberry notes. Slight spicy notes. Flavour: Good structure and persistence, supple and well balanced Match with: Suitable for the whole meal. White and red meat dishes, seasoned cheese Average no. bottles/year: 9,000 Alcohol %: 13.5 Grape yield per hectare tons: 12 Vinification and ageing: The clusters are dried for approximately three weeks. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days at a temperature between 22 and 28 degrees Celsius with punching down of the cap. Malolactic fermentation in steel. The wine matures in oak casks (capacity 5 hectolitres) for 6 months. Finishing in the bottle for 4 months.
Recioto della Valpolicella Classico Appellation: Recioto della Valpolicella Classico DOCG Vineyard extension (hectares): 0.70 Blend: 40% Corvinone - 35% Corvina - 15% Rondinella - 10% Croatina Vineyard age (year of planting): Corvinone 1990,1975 - Corvina 1990,1975 - Rondinella 1990,1975 - Croatina 1990,1975 Soil Type: Soil of volcanic origin, rich in microelements Colour: Dark ruby red Nose: Complex and harmonic. Fruity (cherry and prune) and spicy notes. Flavour: Full and enveloping, sweet notes balanced by a great structure and supple tannins. Elegant and persistent finish. Serving temperature ( C): 18-22 Match with: Perfect on its own at the end of a meal. Excellent with chocolate and with tasty cheese. Average no. bottles/year: 4,000 Grape yield per hectare tons: 7 density: 3,500 vines/hectare. Grass cover on the tres for 12 months. Finishing in the bottle for 4 months Vinification and ageing: Harvest by hand with a careful selection of the best clusters. The clusters are dried naturally for approx. 120 days with temperature and humidity control. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 2 weeks at a temperature betwen 18 and 22 degrees Celsius. Malolactic fermentation in steel. The wine matures in oak barrels of a capacity of 5 hectolitres for 12 months. Finishing in the bottle for 4 months
Valpolicella Classico DOC Appellation: Valpolicella Classico DOC Vineyard extension (hectares): 0.60 Blend: 35% Corvina - 30% Corvinone - 25% Rondinella - 5% Dindarella - 5% Molinara Vineyard age (year of planting): Corvina 2005,2000 - Corvinone 2005,2000 - Rondinella 2005,2000 - Dindarella 2005,2000 - Molinara 2005,2000 Soil Type: Soil of alluvial origin, skeletal, with good drainage, calcareous Exposure: South-east Altitude: 250 meters above sea level Colour: Bright ruby red with purple reflections Nose: Fresh and fruity, red cherry, hard black cherry, raspberry notes. Coffee and pepper notes in the background. Flavour: Sapid and dry, with a good acidity that confers freshness and makes the wine very drinkable. Medium bodied, well balanced by a fresh acidity Match with: Suitable for the whole meal. Ideal with tagliatelle with meat sauce, white and red meat dishes, seasoned cheese Average no. bottles/year: 6,500 Grape yield per hectare tons: 12 Notes: Harvest by hand at the beginning of October. Vine training system: Pergola Veronese. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic Vinification and ageing: Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days. Malolactic fermentation in steel.the wine matures in steel for a few months. Finishing in the bottle for 4 months.
Valpolicella Ripasso Classico Superiore Appellation: Valpolicella Ripasso Classico Superiore DOC Vineyard extension (hectares): 1.80 Blend: 45% Corvina - 30% Corvinone - 15% Rondinella - 10% Croatina Vineyard age (year of planting): Corvina 1995 - Corvinone 1995 - Rondinella 1995 - Croatina 1995 Soil Type: Clayey-calcareous Colour: intense ruby red Nose: Intense aroma, notes of cherries preserved in alcohol and of red fruit. Elegant spicy and medicinal herb notes. Flavour: Supple, intense and persistent. Enveloping and well balanced tannins. Match with: Meat dishes, game, seasoned cheese Average no. bottles/year: 15,000 Grape yield per hectare tons: 0.90 for 12 months. Vinification and ageing: Harvest by hand and selection of the clusters at the end of September. The clusters are then dried for 30 days. Destemming and soft crushing. Fermentation and maceration with the skins for approx. two weeks at a temperature between 22 and 26 degrees Celsius with punching down of the cap twice a day. Malolactic fermentation in steel. The wine then matures in steel till February followed by a second fermentation (ripasso) on marc of Recioto. The wine is then racked into 5-25 hectolitre oak casks where it matures for further 12 months. Finishing in the bottle for 12 months.