 |
Rosso Malino
ROSSO PASSITO VENETO IGT 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. |
|
|
Go to detail...
|
 |
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. |
|
|
Go to detail...
|
 |
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. |
|
|
Go to detail...
|
|
 |
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. |
|
|
Go to detail...
|
|
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. |
|
|
Go to detail...
|
|
IGT Wines
