DOC Classico

Valpolicella Classico

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Young and straightforward, like its grapes. It communicates its desire to be free from everything.  No drying, no aging in wood and no filtration.

Classification

DOC Valpolicella Classico Biologico (Organic)

Vintage

2019

Vineyards

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

Age of the vines

15/20 years

Production area

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

Type of soil

Mainly limestone.

Grapes

50% Corvinone, 35% Corvina and 15% Rondinella.

Yeld

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

Vinification and aging

The red grapes are hand – picked, selected and immediately pressed.  Fermentation takes place spontaneously in steel tanks without the use of synthetic chemicals and with only temperature control. Aging in steel for about 12 months, spontaneous malolactic fermentation. Bottled without filtration and aged in bottle for at least 5 months.

Yeasts

Indigenous local yeasts.

Filtration

None.

Total sulphites in bottle

Less than 30 mg/l

Alcohol

12,5% vol.

Total acidity

5.6 g / l

Residual sugar

0.6 g / l

Ideal pairing

it is an easy wine, for the whole meal, ideal with many traditional Italian dishes, such as salami appetizers, pasta with simple sauces such as pesto and with fish, especially cod.

Organoleptic description

The colour is a lively ruby ​​red, with amaranth nuances. On the nose emerge scents of strawberry and cherry, with notes of raspberry. In the mouth the red fruits meet the expectations of the aromas. Sapidity and crispness make it a pleasant wine, suitable for many occasions.

DOC Classico Superiore

DOC Valpolicella Classico Superiore

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Overripe grapes on the vine together with oseleta grapes, to obtain a wine capable of taking you on a journey through time and tradition with its aromas and flavour.

Classification

DOC Valpolicella Classico Superiore Biologico (Organic)

Vintage

2018

Vineyards

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

Age of the vines

20/30 years

Production area

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

Type of soil

Mainly limestone

Grapes

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

Yeld

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

Vinification and aging

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.

Yeasts

Indigenous local yeasts.

Filtration

None.

Total sulphites in bottle

Less than 30 mg/l.

Alcohol

13,5% vol.

Total acidity

5.8 g / l

Residual sugar

0.6 g / l

Ideal pairing

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.

Serving temperature

15 – 18° C

Organoleptic description

 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.

DOCG Classico

Amarone della Valpolicella Classico

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Few bottles of a wine made with the best grapes dried in wooden boxes. A long aging in casks then leads to power, elegance and strong expressiveness. Here is the essence of our territory.

Classification

DOCG Amarone della Valpolicella Classico

Vintage

2016

Vineyards

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

Production area

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

Type of soil

Mainly limestone.

Grapes

40% Corvinone, 40% Corvina, 15% Molinara and 5% Rondinella

Vinification and aging

The red grapes are harvested by hand, already selected from the plant to be placed in wooden boxes to dry for 3 months. Once pressed, they are left to cold macerate for ten days and then a spontaneous fermentation is started. Subsequently, a second hot maceration is carried out in order to extract the essence of these grapes to the maximum. Left to rest for 3 years in French oak barrels, it is then bottled without any filtration, to then continue its refinement in the bottle for at least a year.

Yeasts

Indigenous local yeasts

Filtration

None.

Total sulphites in bottle

Less than 50 mg/l.

Alcohol

16,5% vol.

Total acidity

6.3 g / l

Residual sugar

0.9 g / l

Ideal pairing

Excellent for an important dinner, or for an important moment. It goes well with fine red meats, stews, especially goulash, and very aged cheeses such as caciocavallo. It can also be appreciated on its own, as a meditation wine, at the end of an evening.

Organoleptic description

Ruby red colour with garnet reflections, dried plums and cherries in alcohol emerge on the nose, wrapped in the scent of spices and notes of chocolate. In the mouth it is persistent, intense, enveloping, with a soft and elegant tannin.

IGT Verona Bianco Biologico

Timido

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We wanted our white wine, with our red grapes. Here it is! Rondinella and Molinara grapes tentatively pressed.

Classification

IGT Verona Bianco Biologico (Organic)

Vintage

2020

Vineyards

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

Age of the vines

20/30 years

Production area

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

Type of soil

Mainly limestone.

Grapes

50% Rondinella and 50% Molinara

Yeld

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

Vinification and aging

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.

Yeasts

Indigenous local yeasts

Filtration

None.

Alcohol

12% vol.

Total acidity

5.4 g / l

Residual sugar

0.5 g / l

Ideal pairing

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

Organoleptic description

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)

Scatto

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When a cyclist sprints uphill and arrives alone, his victory tastes like triumph. Here is the “shot” of the Corvina. One grape, one talent, which knows how to emerge with its own elegance.

Classification

IGT Verona Rosso Biologico (Organic red)

Vintage

2020

Vineyards

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

Production area

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

Type of soil

Mainly limestone.

Grapes

100% Corvina.

Yeld

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

Vinification and aging

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.

Yeasts

Indigenous local yeasts

Filtration

None.

Total sulphites in bottle

Less than 30 mg/l.

Alcohol

13% vol.

Total acidity

5.5 g / l

Residual sugar

0.6 g / l

Ideal pairing

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.

Organoleptic decription

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.

IGT Verona Rosso Biologico (Organic)

Bagarre

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Two cyclists who create a fight in the middle of the group: Merlot and Cabernet Sauvignon!  A decisive, vertical, muscular wine that creates confusion among all our other wines from native grapes.

Classification

IGT Verona Rosso Biologico (Organic)

Vintage

2018

Vineyards

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

Age of vines

20 years

Production area

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

Type of soil

Mainly limestone.

Grapes

Cabernet Sauvignon and 50% Merlot

Yeld

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

Vinification and aging

The red grapes are harvested by hand and then put in parts, the Merlot, to dry for a month in boxes until the complete maturation of the Cabernet which is instead left to overripe on the plant. Once pressed together, they are left to cold macerate, and then fermentation starts spontaneously. Subsequently, a second hot maceration takes place, which lasts about a month. Left to rest, half for two years in old American oak barrels and the other half in steel, it is then bottled without any filtration, in order to continue its refinement in the bottle for at least 6 months.

Yeasts

Indigenous local yeasts

Filtration

None.

Total sulphites in bottle

Less than 30 mg/l.

Alcohol

14% vol.

Total acidity

 5.5 g / l

Residual sugar

0.9 g / l

Ideal pairing

It goes well with main courses and mixed boiled meats of the Venetian tradition. Ideal with very fatty cured meats such as salami or with cotechino and aged cheeses.

Organoleptic description

Intense ruby ​​red colour with dark purple reflections, plum, spices and white chocolate are perceived on the nose. In the mouth the soft tannins and spices stand out, combined with dried plum and licorice tones.

Profumi e sapori della Valpolicella

Ti aspettiamo nel cuore della Valpolicella
per assaporare i nostri vini.

Apri Mappe

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

Contacts

info@cortebravi.com
+39 349 0884720

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