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Amarone della Valpolicella Classico – “S. Giorgio”
Classification: Dry Red Wine D.O.C.G.
Grapes: Corvina 50%, Corvinone 35%, Rondinella 10% Croatina & Dindarella 5%
Origin Derived:
Growing System: 4,000 vinestocks per hectare
Production Per Hectare: 9,000 Kg grapes/ha
Winemaking: Controlled cold fermentation with re-mixing three times daily using French delastage system twice. Use of an exclusive non-mechanical rotation system to turn the cap.
Refinement: In bottle 3 months
Analysis: 15.5% volume
Storage: Keep the bottle away from light at no more than 20°C
Production: No. of bottles produced 3,500
Tasting Notes: This ample wine comes from a rigorous selection of the best grapes from the harvest. These are then put aside to dry for 5 months to concentrate the essence of the fruit. The alcoholic fermentation process is done slowly at a low temperature to allow the best possible mix of the flavors and aromas which are characteristic of this particular area of Valpolicella. All of these processes are integral to the time-honored traditions of Amarone wine production. Amarone della Valpolicella Classico – “S. Giorgio” Wine Card |
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Ripasso della Valpolicella Classico – “Zane”
Classification: Dry Red Wine D.O.C.
Grapes: Corvina 50%, Corvinone 40%, Rondinella 10%
Growing System: 4,000 vinestocks per hectare
Production Per Hectare: 12,000 Kg grapes/ha
Winemaking: Controlled cold fermentation with re-mixing three times daily using French delastage system twice. A complete refermention in March on the Amarone and recioto skins.
Maturation: 18 months in Slavonian oak casks of 1500 litres
Refinement: In bottle 8 months
Analysis: 14% volume
Storage: Keep the bottle away from light at no more than 20°C
Production: No. of bottles produced 4,000 Tasting Notes: From the slopes of the Grola hills in the heart of the classic Valpolicella region, we bring you a new wine, ZANE (tsar-nay). This wine is born of the time-honored blend of corvina, corvinone and rondinella grapes using the traditional method of refermenting or "ripasso" with Amarone. ZANE has a delicate flavor of red berry fruits with a hint of spices on the nose. It has a soft and well-rounded finish on the palate which makes it the ideal accompaniment to casseroles and red meat dishes. |
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Valpolicella Classico Superiore – “La Preosa”
Classification: Dry Red Wine D.O.C.
Grapes: Corvina 50%, Corvinone 40%, Rondinella 10%
Growing System: Veronese pergola and guyot; 3,000 vinestocks per hectare.
Production Per Hectare: 12,000 Kg grapes/ha
Winemaking: Controlled cold fermentation with re-mixing three times daily using French delestage system twice. Briefly refermented with Amarone skins in March.
Maturation: 18 months in Slavonian oak casks of 1500 litres
Refinement: In bottle 8 months
Analysis: 13% volume
Storage: Keep the bottle away from light at no more than 20°C
Production: No. of bottles produced 5,500 Tasting Notes: Already an intense cherry red, the color of this wine deepens with maturity. Deliciously spicy on the nose with a sweeter vanilla afternote and a lovely robust fruity finish. A well-structured wine. |
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Valpolicella Classico Superiore – “Cà Bussin”
Classification: Dry Red Wine D.O.C.
Grapes: Corvina 30%, Corvinone 40%, Rondinella 30%
Growing System: Veronese pergola and guyot; 3,000 vinestocks per hectare.
Production Per Hectare: 12,000 Kg grapes/ha
Winemaking: Controlled cold fermentation for 10 days with re-mixing three times daily.
Maturation: 5 months in stainless steel tanks. Refinement in bottle 3 months.
Analysis: 12% volume
Storage: Keep the bottle away from light at no more than 20°C
Production: No. of bottles produced 6,000 Tasting Notes: A ruby red wine which assails the nostrils with an aroma of fresh mint. Soft and round on the palate this red has a sensationally fruity finish which makes it an ideal accompaniment to pasta and cold salami dishes. Ideally served at room temperature. |
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Recioto della Valpolicella Classico Superiore – “La Sengia”
Classification: Dry Red Wine D.O.C.G
Grapes: Corvina 40%, Corvinone 30%, Rondinella 20%, Dindarella & Croatina 10%
Growing System: Guyot: 4,000 vinestocks per hectare.
Production Per Hectare: 12,000 Kg grapes/ha
Winemaking: Selective grapes used and then air dried until end February. Controlled cold fermentation for 10 days with re-mixing three times daily. Rapid draining off to maintain the sweetness of the wine.
Refinement: In bottle 6 months
Analysis: 13.5% volume
Storage: Keep the bottle away from light at no more than 20°C
Production: No. of bottles produced 6,000 Tasting Notes: Ancient in origin, this delicate dessert wine is full of charm and has been enjoyed across the centuries. A wine par excellence. The prolonged drying of the grapes, even longer than those of the Amarone wine, gives rise to more fruitiness and sweetness in the resulting wine. Not all the sugar in the original grapemust turns to alcohol during fermentation. This creates an alluring red with both sugar and alcohol weaving a silky sweet interplay with the aroma of summer roses giving way on the palate to fruits of the forest and a marked cherry edge to the finish. A great wine for drinking with sweet pastries and rich creamy puddings and cheeses. In more recent times it has also been offered as a social wine or as an appetizer. Recioto della Valpolicella Classico Superiore – “La Sengia” Wine Card |
