DOC Valpolicella Classico Superiore Biologico (Organic)

2018

Our own vineyards cultivated with the “pergola Veronese” growing system, with organic methods. Southern exposure.

20/30 years

Gargagnago locality, Sant’Ambrogio di Valpolicella (Verona) 200 m a.s.l.

Mainly limestone

15%Oseleta, 40% Corvinone, 45% Corvina and 5% Rondinella

90 quintals per hectare. Every 100 kg of grapes produces 55 – 60 litres of wine.

The red grapes are harvested by hand, left to mature for a longer time on the plant. Once pressed, they are cold macerated and then fermentation starts spontaneously. This is followed by a hot maceration that lasts at least 1 month and serves to extract all the aromas and fragrances of Oseleta, a fine grape, native to Valpolicella. The wine is left to rest, half for at least 12 months in French oak barrels and the other half in steel tanks. It is then bottled without filtration in order to continue its refinement in the bottle for about 1 year.

Indigenous local yeasts.

None.

Less than 30 mg/l.

13,5% vol.

5.8 g / l

0.6 g / l

Wine with structure and body. It is Ideal combined with grilled red meats, savoury game or aged cheeses such as Monte Veronese or Pecorino which together enhance the aromas and flavours.

15 – 18° C

 Intense ruby ​​red colour with purple hues,notes of spices and ripe red fruit emerge on the nose, such as plums, blackberries and currants.  In the mouth it is soft and persuasive.  The red fruits re-emerge and the delicate tannins lead to a good persistence.

IGT Verona Bianco Biologico (Organic)

2020

Our own vineyards cultivated with the “pergola Veronese” growing system, with organic methods. Southern exposure.

20/30 years

Gargagnago locality, Sant’Ambrogio di Valpolicella (Verona) 200 m a.s.l.

Mainly limestone.

50% Rondinella and 50% Molinara

90 quintals per hectare. Every 100 kg of grapes produces 45 – 50 litres of wine.

The grapes, only red, are harvested by hand and immediately timidly pressed to separate the must from the skins. Hence the name “shy”. The spontaneous fermentation without the use of synthetic chemical additives takes place in small steel tanks. We do a short aging on the fine lees for 5 months before being bottled without filtration and aged for at least 4 months.

Indigenous local yeasts

None.

No sulphites.

12% vol.

5.4 g / l

0.5 g / l

Excellent for many convivial moments, to start a dinner, as an aperitif, with delicate lake fish and fresh cheeses spread on bread

10-12° C

Straw yellow colour with lime green reflections, fresh citrus fruits and meadow flowers on the nose. Dry, mineral and savoury on the palate. Almost tannic, recurrence of citrus aromas and bread crust.

IGT Verona Rosso Biologico (Organic red)

2020

Our own vineyards cultivated with the “pergola Veronese” growing system, with organic methods. Southern exposure.

Gargagnago locality, Sant’Ambrogio di Valpolicella (Verona) 200 m a.s.l.

Mainly limestone.

100% Corvina.

90 quintals per hectare. Every 100 kg of grapes produces 65 – 70 litres of wine.

The grapes, only Corvina, are hand-picked and immediately pressed. Fermentation takes place spontaneously in steel tanks without the use of synthetic chemicals and with only temperature control. The refinement takes place in steel for at least 6 months and the malolactic fermentation is spontaneous. Bottled without filtration.

Indigenous local yeasts

None.

Less than 30 mg/l.

13% vol.

5.5 g / l

0.6 g / l

Complete and flexible wine. Perfect with cold meat appetizers, pasta dishes with important sauces and tasty soups, but also pleasant with spit or roast white meats or with semi-aged cheeses.

10-12° C

Vibrant ruby ​​red colour with scarlet nuances, notes of strawberry and currant are perceived on the nose. In the mouth the red fruits and spices return. The fruit and flavour make it a fresh and crisp wine, “to bite” in pleasant company.