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Classic Wines
Valpolicella Classico PDF Print E-mail
Valpolicella Classico
VALPOLICELLA CLASSICO 
Denominazione di Origine Controllata
CLASSICO
Grape varieties: 60% Corvina, 30% Rondinella, 10% Molinara.
Vinification: pressing, stripping of the grapes and fermentation for 10-12 days at 23° with daily automatic punching down.
Fining: 3 months in stainless steel vats. Serving temperature: 14°-16° C
Serve with: optimum table wine.
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Recioto della Valpolicella PDF Print E-mail
Recioto Valpolicella
RECIOTO della VALPOLICELLA

Denominazione di Origine Controllata
CLASSICO
Grape varieties: 65% Corvina, 30% Rondinella, 5% Molinara.
Vinification: selected grapes left to dry in wellaired spaces until February. Pressing and stripping in February of 50% of the grapes. Fermentation with maceration for 20 days at 20° with daily automatic punching down. Re-fermentation with maceration in March of the remaining 50% of the grapes.
Fining: 6 months in steel tanks and 3 months in the bottle.
Serving temperature: 14°-16° C
Serve with: desserts, short pastry cakes.
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Passito Bianco PDF Print E-mail
Passito Bianco
Passito BIANCO

Grape varieties: 50% Garganega, 30% Malvasia, 20% Trebbiano Toscano. Vinification: selected grapes left to dry in wellaired spaces until January. Pressing in January of 50% of the grapes. Fermentation with manual daily punching down with maceration. Re-fermentation of the remaining 50% of the grapes in March.
Fining: 6 months in steel tanks and 3 months in the bottle.
Serving temperature: 12°-14° C
Serve with: fresh paste cheeses, soft cakes.
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Valpolicella Ripasso del Rosario PDF Print E-mail
Ripasso del Rosario
Ripasso del Rosario

Denominazione di Origine Controllata
RIPASSO
Grape varieties: 60% Corvina, 30% Rondinella, 10% Molinara.
Vinification: pressing, stripping and fermentation with maceration at 25° with daily automatic punching down. Re-fermentation on the marc of Recioto in March and re-fermentation on the marc of Recioto del Rosario in April.
Fining: in oak barrels from Slavonia for 18 months and 3 months in the bottle. Serving temperature: 16°-18° C
Serve with: first courses of meat ragout, roasts, braised meat, grilled red meat, mature cheeses.
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Valpolicella Classico Superiore PDF Print E-mail
Valpolicella Classico Superiore
VALPOLICELLA Classico Superiore

Denominazione di Origine Controllata
CLASSICO SUPERIORE
Grape varieties: 60% Corvina, 30% Rondinella, 10% Molinara.
Vinification: pressing, stripping of the grapes and fermentation for 10-12 days at 23° with daily automatic punching down. Re-fermentation in February on the marc of amarone.
Fining: 12 months in oak barrels and 4 months in the bottle.
Serving temperature: 14°-16° C
Serve with: first courses, white meats, various kinds of cold meats and salami.
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Amarone della Valpolicella PDF Print E-mail
Amarone valpolicella
AMARONE della VALPOLICELLA 

Denominazione di Origine Controllata
CLASSICO
 
Grape varieties: 60% Corvina, 30% Rondinella, 5% Molinara, 5% Croatina. Vinification: selected grapes left to dry in wellaired spaces until January. Pressing, stripping and fermentation with maceration at 20° with daily automatic punching down. Fining: 36 months, 50% in oak barrels from Slavonia and 50% in French oak barriques, collected one month before bottling and 6 months in the bottle. Serving temperature: 17° C
Serve with: roasts, barbecued meat, game, mature cheeses
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Recioto del Rosario PDF Print E-mail
Recioto del Rosario
Recioto del Rosario

Denominazione di Origine Controllata
CLASSICO
Grape varieties: 80% Corvina, 20% Rondinella.
Vinification: selected grapes left to dry on racks until April in well-aired spaces. Pressing and stripping of the grapes in April (in holy week). Fermentation with maceration at 20° with automatic punching down for 20 days.
Fining: 18 months, 50% in French oak tonneaux (Never forest) and 50% in French oak barriques (Allier forest), collected one month before bottling and 3 months in the bottle.
Serving temperature: 14°-16° C
Serve with: mild gorgonzola, dry biscuits, cakes, chocolate, dessert wine.
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Bianco del Rosario PDF Print E-mail
Bianco del Rosario
Bianco del Rosario

Grape varieties: 60% Garganega, 20% Malvasia, 20% Trebbiano Toscano. Vinification: pressing stripping and fermentation with maceration for 2 days with manual punching down. Re-fermentation on marc of the passito in March for 5 days.
Fining: in steel tanks for 6 months. Serving temperature: 8°-10° C
Serve with: delicate first courses, starters and second courses of fish with shellfish.
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