VALPOLICELLA CLASSIC
The “Classical” denomination is attributed to the wine produced in the villages of Negrar, Sant’Ambrogio, San Pietro in Cariano, Fumane and Marano.
DATA SHEET
Colour: ruby red
Perfume: a pleasant wine with a hint of almonds
Flavour: dry and smooth with a hint of cherry
Grape Variety: Corvina, Corvinone, Rondinella, Molinara
Bottle Size: from 0.75 litres
Alcohol Content: 12,5 %vol
Serving Temperatute: 16° -18° Uncork and allow to breathe before serving
To Accompany: hors-d’oeuvres, pasta, poultry and salami
Production Method: the grapes are harvested by hand in September and in October. The fermentation happens together with a short soaking of 8 days at a temperature of 25°. After the fermentation the wine is refined in steel tanks during the winter.
VALPOLICELLA RIPASSO
The “Classical” denomination is attributed to the wine produced in the villages of Negrar, Sant’Ambrogio, San Pietro in Cariano, Fumane and Marano.
DATA SHEET
Colour: dark ruby red, limpid and clear
Perfume: intense but delicate with a hint of fruits and cherry
Flavour: a full-bodied wine, well-structured. Enveloping and harmonious
Grape Variety: Corvina, Corvinone, Rondinella, Molinara
Bottle Size: from 0.75 litres
Alcohol Content: 14%vol
Serving Temperature: 18/20°C, open at least 1 hour before serving
to Accompany: grilled red meats, roasted meats and pasta
Production Method: the grapes are harvested by hand in September and in October. The fermentation happens together with a short soaking of 8 days at a temperature of 25°. After the fermentation the wine is refined in steel tanks during the winter. After the vinification is finished the wine is refined once again together with the grape pulp from the Amarone and is transferred to oak casks for a further 2 years. Before being sold the wine rests in bottles for 6 months. If stored correctly all its properties are enhanced during the 7 or 8 years following its vantage. Bottles should be stored horizontally in a cool environment where humidity and temperature levels are constant.
PORTON DEL DRAGO IGT
Wine slightly raisinated red perfect with grilled red meat, roasts, mature cheeses and first courses.
DATA SHEET
Colour: intense, clear and transparent ruby red
Perfume: intense and delicate with keynotes of maraschino cherry, plum, cloves and a hint of chocolate
Flavour: robust and spicy wine, good body, structure, enveloping and harmonious
Grape Variety: Corvina
Bottle Size: from 0.75 litres
Alcohol Content: 14,0% vol
Serving Temperature: 18°-20°C, open at least one hour before serving
To Accompany: grilled red meat, roasts, mature cheeses and first courses
Production Method: the grapes are hand-picked during the month of September and October. They are placed in wooden or plastic crates to dry slightly and raisinate, for 40 days in a fruit cellar with controlled temperature, humidity and ventilation. Destemming and pressing are carried out in December, fermentation takes place in steel containers kept at a low temperature of around 20°C for slow maceration lasting about 25 days, with daily pumping-over. After this stage, the wine is then aged in oak barrels for 12 monthes. Before being put on the market, the wine is left to develop in the bottle for 6 months. If stored correctly all its properties are enhanced during the 7 or 8 years following its vintage. Bottles should be stored horizontally in a cool environment where humidity and temperature levels are constant.
VALPOLICELLA'S AMARONE
This wine is produced with different grapes from the Valpolicella valley, creating a well balanced wine.
DATA SHEET
Clour: clear limpid burgandy
Perfume: a well-structured wine, elegant and spicy with a hint of mature red fruit
Flavour: delicate, full-bodied, warm and velvety
Grape Variety: Corvina, Corvinone, Rondinella
Bottle Size: from 0.75 litres or a “Magnum” of 1.5 – 3 – 5 litres
Alcohol Content: 15,5% vol
Serving Temperature: 20°/22°C, uncork at least 1 hour before serving
To Accompany: deserts, shortbreads, strong cheeses and strawberries
Production Method: the grapes are harvested by hand at the end of September and the beginning of October. They are placed in plateaux and stored in the drying room with a controlled level of ventilation, humidity and temperature until January and February. During this period the bunches of grapes dehydrate, losing about 30% - 40% of their initial weight.In January de-stemming and crushing takes place and the wine is fermented in steel tanks at a low temperature of about 25°. The soaking also takes place with daily pumping-over of the wine for 20 days. The wine is then transferred to oak barrels for a minimum of 36 months. Before being sold the wine rests in bottles for a further 6 months. If well-conserved this wine exceed all its qualities in the 7 or 8 years after being harvested. We recommend laying the wine in a dark, cool area with a constant temperature and level of humidity.
RECIOTO OF THE VALPOLICELLA
Recioto is a typical “Valpolicella” wine.
DATA SHEET
Colour: intense ruby red with violet reflections
Perfume: an elegant perfume of mature fruit
Flavour: full-bodied and velvety
Grape Variety: Corvina, Corvinone, Rondinella
Bottle Size: from 0.50 litres
Alcohol Content: 13% vol
To Acompany: deserts, shortbreads, strong cheeses and strawberries
Production Method: the grapes are harvested by hand at the end of September and the beginning of October. They are placed in plateaux and stored in the drying room with a controlled level of ventilation, humidity and temperature. The grapes are de-stemmed and crushed during the months of February and March. During the fermentation process the soaking process also takes place: this goes on for 30 days at a temperature of 20° and the wine is pumped-over daily. The fermentation is then stopped so the wine retains a sugary residue. The wine is then transferred to oak barrels where it remains for two years. After being bottled the wine rests for a further 6 months before being sold. It can be stored for 15-20 years.
PASSITO FANCIOL
A sweet wine that can be enjoyed on its own for the rich, fruity flavor. It’s also combines well with biscuits and mature cheese.
DATA SHEET
Colour: golden yellow
Perfume: intensive and complex, with a hint of vanilla, honey, dried flowers and jam
Flavour: soft and particularly pleasant in the mouth with the right proportion of acidity, sweetnessand bouquet, leaving a sweet and warm finishy
Grape Variety: Garganega and Trebbiano
Bottle Size: from 0.50 litres
Alcohol Content: 13% vol
Serving Temperature: best served between 8°/10°C
To Accompany: goes well with cakes and biscuits (in particular with Panettone, Pandoro and Cantucci), as well as with mature and strong cheese served with chutney and honey
Production Method: made from Garganega e Trebbiano grapes. The harvest usually takes places in mid-September. Only the best bounces of grapes are selected and dried in caskets for about 100 days. With the help of a gentle pressing process the skins of the grapes are separated from the must. Once the wine-making process is complete, the wine put in to oak barrels to mature for one year. Afte this, the wine matures in bottle for other six months.
FRIZZANTE CAPULETI
Sparkling white wine ideal as an aperitif, with hors d’oeuvres, white meals and seafood in general.
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