Valpolicella, a youthful, no-nonsense wine, like the grapes it’s made from. We just wanted to let you taste our grapes the way they are: no drying, no wood-ageing, no filtration…. Grapes and nothing else.
VALPOLICELLA: a wine for everybody and for every occasion.
DOC Valpolicella Classico Biologico (Organic)
2018
Family-owned; cultivated in the “pergola veronese”, using organic methods.
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone.
50% Corvinone, 35% Corvina and 15% Rondinella.
The hand-picked red grapes are selected and immediately crushed. They are then fermented in stainless steel vats with indigenous yeasts, without the use of chemical products but just controlling the temperature. Maturation in stainless steel for a few months, with spontaneous malolactic fermentation. Bottled without filtration.
Spontaneous with Indigenous yeasts.
None.
Less than 30 mg/l
12,5% vol.
A wine for drinking throughout the meal; ideal with traditional dishes like pasta, risottos and cold cuts.
15-18° C
A bright ruby red in colour, with purplish nuances. It displays aromas of strawberries and cherries, along with raspberry notes. The red fruits on the palate satisfy one’s expectations from the nose. Its tangy yet mellow style makes this an attractive wine, suitable for any occasion.
Our Valpolicella Superiore is a constant challenge for us: we want to obtain a wine that can make our aromas and our tradition travel through time… The best grapes together with Oseleta to make them stronger and obtain a wine suitable for a long aging first in wood and then in bottle.
DOC Valpolicella Classico Superiore Biologico (Organic)
2018
Family-owned; cultivated in the “pergola veronese”, using organic methods.
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone
5% Oseleta, 40% Corvinone, 40% Corvina and 5% Rondinella
Hand-picked red grapes, left to mature longer on the plant. After pressing, they are cold-macerated, before the fermentation begins spontaneously with indigenous yeasts. A warm maceration follows in order to extract all the aromas of the Oseleta, a top-quality native variety of our zone. The wine is left to rest for at least 12 months in French oak barrels, before being bottled without filtration. It then carries on maturing in bottle.
Spontaneous with Indigenous yeasts.
None.
Less than 30 mg/l.
13,5% vol.
A richly structured wine; ideal with red meats or game, which enhance its flavour.
18° C (64°F)
A deep ruby red in colour, with purple nuances; the nose recalls fruits of that hue: plums, blackberries and blackcurrants. Similar sensations re-emerge on the palate and its tannins give it good length.
The iconic wine of its region of origin…. Power and elegance unite, to reveal unforgettable sensations. Production is limited: we only select and use our very best grapes, and we dry them in small wooden crates, in line with tradition. Concentration and long maturation, so that you can savour the finest nuances of our area.
DOCG Amarone della Valpolicella Classico
2016
Family-owned; cultivated in the “pergola veronese”, using organic.
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone.
45% Corvinone, 40% Corvina,15% Molinara “Rossa”.
The red grapes are picked by hand, selected in the vineyard and then left to dry for three months in wooden crates. After pressing, they are cold-macerated for ten days, before the fermentation begins spontaneously with indigenous yeasts. A second, warm maceration then extracts the grapes’ essences to the full. The wine rests for three years in French oak barrels, before being bottled without filtration. It then carries on maturing in bottle.
Spontaneous with Indigenous yeasts.
None.
Less than 50 mg/l.
16,5% vol.
Excellent for a special occasion, accompanying fine red meats, or at the end of the evening, with a selection of mature cheeses.
18° C (64°F)
Ruby red in colour, with garnet reflections. On the nose, prunes and cherries envelop aromas of spices and chocolate. The palate echoes the sensations on the nose, wrapped in tannins that add length to the finish.
Red grapes have always been the best for our area, history tells us so… But we wanted a white wine, our white wine, made from our grapes, grown and picked by us… And here it is!!!
“TIMIDO”: red grapes, timidly pressed.
IGT Verona Bianco Biologico (Organic)
2016
Family-owned; cultivated in the “pergola veronese”, using organic methods
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone.
50% Rondinella e 50% Molinara “Rossa”.
Only red grapes, picked by hand and timidly pressed straightaway to separate the must from the skins. Hence the name “Timido”. Fermentation with indigenous yeasts and without the use of chemical additives, in small stainless steel vats. Brief maturation on its fine lees for a few months before being bottled, without filtration.
Spontaneous with Indigenous yeasts.
None.
No sulphites.
12% vol.
Excellent as an aperitif, with freshwater fish or young, fresh cheeses.
10-12° C (50-54° F)
Straw yellow in colour, with lime green highlights. Fresh citrus fruits and wild flowers on the nose. Dry, mineral and tangy on the palate. Touch of tannin on the finish, with an echo of the citrusy aromas and crusty bread.
When a cyclist makes a final rush uphill and arrives alone, his victory has the taste of triumph. In this wine there is the “rush” of Corvina in solitude. A single grape to emerge in its strength and elegance by leaving all the others behind.
IGT Verona Rosso Biologico (Organic red)
2019
Family-owned; cultivated in the “pergola veronese”, using organic methods.
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone.
100% Corvina.
Only Corvina grapes, harvested by hand and immediately pressed. Put in steel tanks to ferment with autochthonous yeasts without the use of chemicals and with only temperature control. Aging in steel for a few months, spontaneous malo-lactic fermentation. Bottled without filtration.
Spontaneous with Indigenous yeasts.
None.
Less than 30 mg/l.
12,5% vol.
Complete wine. It ranges from appetizers, pasta and risotto first courses, but also pleasant with white meats.
10-12° C (50-54° F)
Bright ruby red colour with scarlet nuances, the nose is enhanced by strawberry and blackcurrant. On the palate the red fruits return and satisfy expectations. The fruit and flavor make it a fresh and crisp wine, “to sink your teeth into” in pleasant company.
Cabernet Sauvignon and Merlot, just two grapes. Small production and a desire to take up the challenge of these varieties that people call “international”. A brief period of drying to make them even more ours, and that’s it… A red wine that is naturally tough, forthright, candid, “RUDE” (“gruff” in Italian)…
IGT Verona Rosso
2017
Family-owned; cultivated in the “pergola veronese”, using organic methods.
The village of Gargagnago, Sant’Ambrogio di Valpolicella (Verona).
Mainly limestone.
50% cabernet Sauvignon – 50% Merlot.
Hand-picked red grapes, the Merlot is left to dry for a month in boxes until the Cabernet has fully matured. Once pressed together they are cold macerated, and then spontaneously start fermentation with indigenous yeasts. A second, warm maceration then takes place. The wine rests for two years in American oak barrels, before being bottled without filtration. It then carries on maturing in bottle.
Spontaneous with Indigenous yeasts.
None.
Less than 30 mg/l.
14,5% vol.
It goes well with main courses, such as the Veneto’s traditional boiled meats. Ideal with cold cuts and mature cheeses.
18° C (64°F)
A deep ruby red in colour, with dark purple highlights. The nose displays aromas of plums, spices and white chocolate. On the palate, the tannins emerge along with spiciness from the oak, which enhance the notes of prunes and liquorice-like tones.
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General Info
Società Agricola Corte Bravi S.S.
Via Case Sparse Vaioi, 8
37015 - Sant’Ambrogio di Valpolicella, VR
P. IVA 04000780231 - REA: VR - 383691
Links
Contacts
info@cortebravi.com
+39 349 0884720
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