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VALPOLICELLA CLASSICO
Denominazione di Origine ControllataCLASSICO 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 |
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RECIOTO della VALPOLICELLA
Denominazione di Origine ControllataCLASSICO 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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BIANCO
Grape varieties: 60% Garganega, 20% Malvasia, 20% Trebbiano Toscano. Vinification: pressing, stripping and fermentation with maceration for 6 days with manual daily punching down. Re-fermentation in April on the marc of the Passito of Rosario. Fining: in steel tanks, bottled whilst slightly fermenting to characterise the wine and make it naturally sparkling. Serving temperature: 10°-12° C Serve with: grana padano cheese, pandoro cake, cream cakes. |
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Recioto del Rosario
Denominazione di Origine ControllataCLASSICO 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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Ripasso del Rosario
Denominazione di Origine ControllataRIPASSO 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 |
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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 |
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AMARONE della VALPOLICELLA
Denominazione di Origine ControllataCLASSICO 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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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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Passito del Rosario
Grape varieties: 50% Garganega, 30% Malvasia, 20% Trebbiano Toscano. 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 for 3 days with manual daily punching down. Subsequent fermentation in steel tanks without maceration. Fining: 18 months, 65% in French oak tonneaux (Never forest), 35% in American oak barrique collected one month before bottling and 3 months in the bottle. Serving temperature: 14°-16° C Serve with: mild gorgonzola, mature cheeses, dry biscuits, dessert wine. |
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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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Classic Wines