DOC Valpolicella Classico Superiore Biologico (Organic)

2022

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.

Recioto della Valpolicella DOCG Classico Organic Wine

2021

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

30 years

Gargagnago locality, Sant’Ambrogio di Valpolicella (Verona) 200 m

Mainly limestone

40% Corvinone, 40% Corvina,10% Molinara Rossa, 10% Rondinella

90 quintals for hectare. We select about 20% for drying. Every 100 kg of grapes produces 35 – 40 litres of wine.

Hand-picked red grapes, selected in the vineyard to be dried for four months in wooden crates. Once crushed, they are cold macerated for ten days and then spontaneously start fermentation with indigenous yeasts. It is then racked several times to stop fermentation and obtain a sweet wine. Matured for two years in French oak barrels, it is then bottled to continue its ageing process.

Indigenous local yeasts.

Less than 50mg/lt

15,5 % vol.

6.3 g/l

46 g/l

Dry sweets, soft cheeses and very fatty cold cuts.

18° C

The nose is fruity, intense, with notes of black cherry, red berries and hints of violets, spices such as cinnamon and cocoa. The palate is sweet, balanced, fresh, with a slight savoury note.

IGT Verona Rosso Biologico (Organic)

2021

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

20 years

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

Mainly limestone.

Cabernet Sauvignon and 50% Merlot

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

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.

Indigenous local yeasts

None.

Less than 30 mg/l.

14% vol.

 5.5 g / l

0.9 g / l

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.

18° C

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.

Organic Red Table Wine

2021

Owned organically grown with Veronese pergola.  Southern exposure.

10/15 years

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

Mainly calcareous.

100% Rondinella

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

The first ripe bunches of Rondinella are hand-picked and immediately pressed.  Fermentation is spontaneous in steel tanks without the use of synthetic chemicals and with only temperature control.  Aging in steel for about 2/3 months, spontaneous malolactic fermentation.  Bottled without filtration.

Indigenous yeasts

None.

Less than 30 mg/l.

10% vol.

 5.0 g / l

0.6 g / l

It’s the everyday wine, it lends itself to the most varied combinations, whether they are a sandwich with mortadella, or fish, such as a mixed fry, and fatty dishes, such as cotechino(an Emilian pork sausage) or a capon broth.

10-12° C

The colour is bright red. The nose reveals hints of morello cherry, pink pepper and nutmeg.  In the mouth it is crunchy, fresh, brings sensations of cherry pulp, it is juicy, slightly astringent, has notes of basil, currant and dog rose.