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IGT Wines
Raasòl PDF Print E-mail
Raasòl
Raasòl

ROSSO DEL VERONESE IGT
vino secco
Grape varieties: 60% Corvina Veronese, Corvinone, 30% Rondinella, 5% Molinara, 5% Dindarella. Vinification: harvest in early October, pressing, stripping and fermentation with maceration at 25° with daily automatic punching down. Re-fermentation on the march of “Campo de Sampin” and of “El Creareto”, in april. Fining: 24 months in Slavonian Oak casks, 6 month in bottle. Serving temperature: 16-18° C. Serve with: first corse with meat and game, roasts, barbeque meat, cheeses. Formats: 0,75 liter bottle, 1.5 liter Magnum.
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Campo de Sampin PDF Print E-mail
Campo de Sampin
Campo de Sampin   

ROSSO DEL VERONESE IGT
vino dolce
 
Grape varieties: 60%Corvina Veronese, Corvinone 20%Rondinella, 20% Croatina Winemaking: Late harvested select grapes are put out to dry in well-ventilated sites until the end of March.Then they are pressed, fermented with maceration at 17°-18°C, daily automatic punching down and délestage. Refinement: 6 months in steel tanks and 3 months in the bottle.
Serving temperature: 14°-16°C
Dining combinations: Dry pastries, dark chocolate, a meditation wine. Superb at the end of meals. Formats: 0.75 liter bottle.
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Falà PDF Print E-mail
Falà
Falà 

ROSSO DEL VERONESE IGT
vino leggermente dolce
 
Grape varieties: 70% Corvina Veronese, Corvinone, 20% Cabernet Sauvignon, Merlot 10% Dindarella, Molinara nera Winemaking: Select grapes are put out to dry in well-ventilated sites until the end of March. Then they are pressed, fermented with maceration at 20°C, daily automatic punching down and délestage. Refinement: 48 months in French Oak barriques and 12 months in the bottle. Serving temperature: 17°C. Uncork the bottle one hour before serving.
Dining combinations: Aged cheeses accompanied with honey and jellies. A meditation wine, excellent at the end of meals.
Formats: 0.75 liter bottle, 1.5 liter magnum, 3.80 liter Jeroboam.
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El Creareto PDF Print E-mail
El creareto
El Creareto   

ROSSO DEL VERONESE IGT
vino dolce
 
Grape varieties: 80% Corvina Veronese, Corvinone, 15% Rondinella, 5% Merlot Winemaking: Select grapes are put out to dry on racks in well-ventilated sites until the end of April. Then they are pressed, fermented with maceration at 17°-18°C, daily automatic punching down and délestage.
Refinement: 24 months in French Oak barriques and tonneaux and 6 months in the bottle.
Serving temperature: 14°-16°C.
Dining combinations: Soft gorgonzola cheese, dry pastries, sweet dark chocolate, a meditation wine. Formats: 0.75 liter bottle.
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Rosso Malino PDF Print E-mail
Rosso Malino
Rosso Malino

ROSSO PASSITO VENETO IGT
vino secco
Grape varieties: 50%Corvina Veronese, Corvinone 30%Rondinella, 10% Croatina, Cabernet Sauvignon
Winemaking: Select grapes are put out to dry in well-ventilated sites until the end of January. Then they are pressed, fermented with maceration at 17°-18°C, daily automatic punching down and délestage. Refinement: 3 months in steel and 6 months in the bottle.
Serving temperature: 17°C
Dining combinations: Pasta with meat sauce, T-bone steaks, roast veal, rabbit, poultry.
Formats: 0.75 liter bottle, 1.5 liter magnum.
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Pa-Sa-Sù! PDF Print E-mail
Pa-Sa-Su
Pa-Sa-Sù!

ROSSO DEL VERONESE IGT
vino secco
Grape varieties: 60% Corvina Veronese, Corvinone, 30% Rondinella, 5% Molinara, 5% Dindarella. Vinification: harvest in early October, pressing, stripping and fermentation with maceration at 25° with daily automatic punching down. Re-fermentation on the march of “Campo de Sampin” and of “El Creareto”, in april. Fining: 24 months in Slavonian Oak casks, 6 month in bottle. Serving temperature: 16-18° C. Serve with: first corse with meat and game, roasts, barbeque meat, cheeses. Formats: 0,75 liter bottle, 1.5 liter Magnum.
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