Colli Berici e Colli Eganei

Prealpi Trevigiane

Lessina Orientale e Pianura Vicentina

Garda e Valpolicella

Italia

Veneto

I vini del Veneto | Uglygrapes

Wines of the Veneto | Uglygrapes

Bright straw yellow with green and golden highlights. Citrus, flowers, spices, peach, almonds. Soft, firm, fresh, balanced, savory, persistent.

Monte Carbonare takes its name from the vineyard where Garganega grapes grow on black soil of volcanic origin. The vineyards stand on the first hills of the Po Valley plain east of Valpolicella, with northeastern exposure at an altitude between 120 and 280 meters.  

<label>Soil:</label>Clay-textured volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>85 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in steel at a controlled temperature of 14-16°C and aging in steel, on fine lees, for 15 months. Only membrane filtration and further bottle aging of 5 months.
<label>Sulfur dioxide:</label>na

Soave Classico Doc

Garganega

Suavia

Vigneto Monte Carbonare

Soave

Bright straw yellow. Flowers, apple, pear, citrus, brackish notes. Soft, enveloping, structured, fresh, firm, savory, lingering, fruity and saline notes.

Vigna la Rivetta takes its name from the vineyard located in Valdobbiadene, between the hamlets of Santo Stefano and S. Pietro di Barbozza. It is an ideal area for vine cultivation, characterized by a mild and gentle microclimate with constant ventilation and the ancient and fertile soil composed mainly of moraines, sandstones and clays.

<label>Soil:</label>Morainic, sandstone, loamy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>106 ha
<label>Vine training:</label>Double inverted
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (15-16°C) and taking of foam in an autoclave.
<label>Sulfur dioxide:</label>na

Conegliano Valdobbiadene Prosecco Superiore di Cartizze Docg

Glera

Villa Sandi

Vigna La Rivetta

Valdobbiadene

Intense straw yellow. Flowers, peach, tropical fruits, spices. Delicate, savory, fresh, mineral, almondy.

Trebbiano di Soave is another name for Verdicchio; genetic studies have shown that they are identical. It is among the most important native grape varieties in Italy and is used for the production of all types of wine, the dry ones probably being the best, with excellent longevity. Verdicchio owes its name to the green color of the berries; it grows mainly in the Veneto and Marche regions, transported here in the 19th century by Venetian merchants. It is a popular grape variety among growers because of its ability to adapt to different soils and climates.

Trebbiano di Soave is another name for Verdicchio; genetic studies have shown that they are identical. It is among the most important native grape varieties in Italy and is used for the production of all types of wine, the dry ones probably being the best, with excellent longevity.

<label>Soil:</label>Volcanic, composed of compact basaltic rocks
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Spontaneous fermentation in steel at a controlled temperature of 15-16*C. Maturation in steel on fine lees for 15 months. Only membrane filtration and further bottle aging for 12 months.
<label>Sulfur dioxide:</label>na

Trebbiano di Soave Veronese Igt

Trebbiano di Soave

Vigneti località Fittà

Deep garnet red. Earthy, humus, macerated marasca cherry, dried flowers, leather, chocolate. Fresh, soft, savory, tannic.

Campo Dei Gigli is the estate's most representative wine. The vineyards are located in Monti Garbi and are cultivated with the utmost respect for the environment; the soil is mainly calcareous and loamy. Vinification of the grapes, left to dry in ventilated rooms, takes place in new oak tonneaux.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Veronese bower
<label>Vine density:</label>3300 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 3 months. Fermentation in wooden barrels with hand-pulling for 30-40 days. Aging in new 500l oak tonneaux for 3 years.
<label>Sulfur dioxide:</label>na

Amarone della Valpolicella Docg

Oseleta

Croatina

Corvinone

Rondinella

Corvina

Tenuta Sant'Antonio

San Martino Buon Albergo

Vigneti Tenuta Sant'Antonio

Intense, bright ruby red. Red fruits, spices, floral notes. Fresh, dynamic, balanced, juicy, slightly tannic, savory.

<label>Soil:</label>Alluvial
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Veronese bower
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation part in steel and part in wood. Aged in barrique for 10 months, in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Vino Rosso

Nera dei Baisi

Albino Armani

Dolcè

Dark, impenetrable garnet red. Balsamic notes, herbs, barley candy, honey, wood, dark chocolate, red fruit jam, black cherries in syrup. Fresh, structured, soft, tannic.

<label>Soil:</label>na
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pergola
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Natural withering for 5 months. Fermentation in steel. Aged for 30 months in barrique and 8 months in bottle.
<label>Sulfur dioxide:</label>na

Amarone della Valpolicella Classico Riserva Docg

Le Salette

Negrar di Valpolicella

Intense garnet red. Red fruit, floral notes, licorice, balsamic notes, underbrush. Fresh, enveloping, tannic, balsamic notes.

The Casetta vine owes its name to the fact that humans grew wild vines near their homes in an attempt to domesticate them. In the local dialect this vine is also called Foja Tonda. It is characterized by a medium-small cluster with small, oval-shaped berries; the leaves are rounded and not very indented. It has good vigor and productivity, withstands cold well but is very susceptible to mold but with good resistance to downy mildew and powdery mildew.
The Casetta vine was once very common in Vallagarina, then almost lost due to the trend in the late 20th century to cut down old vines. Thanks to some scholars and winemakers, it was subjected to studies and experiments to prevent its extinction, and in 2002 its cultivation was allowed. It currently grows mainly on the right bank of the Adige River.

The Casetta vine owes its name to the fact that humans grew wild vines near their homes in an attempt to domesticate them. In the local dialect this vine is also called Foja Tonda. It is characterized by a medium-small cluster with small, oval-shaped berries; the leaves are rounded and not very indented.

<label>Soil:</label>Moraine and alluvial, rich in skeleton
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Trentino pergola and guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Cold maceration for 7 days. Fermentation in temperature-controlled stainless steel with punching down without pumping over. Aged for 24 months in oak barrels.
<label>Sulfur dioxide:</label>na

Casetta Valdadige Terradeiforti Doc

Casetta

Golden yellow with very fine perlage. Roasted almonds, dried fruit, coffee, buttery pastries, minerals. Gentle effervescence, acidic, savory.

The Fongaro winery, makes this wine from a grape variety native to the Veneto region, cultivated on soils rich in minerality. Typical of the Lessini Mountains area, in the hills between the provinces of Vicenza and Verona, it is capable of yielding wines that are unique and highly suitable for sparkling.

Etichetta Nera Pas Dosé Lessini Durello Spumante Riserva Doc - Fongaro

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Veronese short marquee
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel at 15/18°C and prise de mousse after about 8 months. Maturation on its own yeasts in the bottle for at least 60 months, then for 30 days the bottles are rotated daily by hand before disgorging.
<label>Sulfur dioxide:</label>na

Lessini Durello Spumante Riserva Doc

Durella

Fongaro

Chiampo

Cantina Fongaro

Straw yellow with greenish highlights. Peach, apricot, yellow fruit, flowers, herbs, brackish notes, smoky. Enveloping, warm, balanced, savory, slightly almondy.

The name Amedeo refers to Prince Amedeo of Savoy who was wounded in 1866 during the Third War of Independence at the Cavalchina. The wine is made from grapes from different vintages and vinified separately, blended only for aging. The Fernanda clusters after harvest are placed in a freezer at -12°C, then brought to 0° then pressed with stems to extract the typical characteristics of the grape variety. The Garganega undergoes a light reduction vinification, while the Trebbiano Toscano and Trebbinianello vinify according to a traditional method.

The name Amedeo refers to Prince Amedeo of Savoy who was wounded in 1866 during the Third War of Independence at the Cavalchina. The wine is made from grapes from different vintages and vinified separately, blended only for aging.

<label>Soil:</label>nd
<label>Average age of the vineyard:</label>nd
<label>Vineyard size:</label>nd
<label>Type of planting:</label>nd
<label>Planting density:</label>nd
<label>Average production per ha:</label>55 hl
<label>Harvest time:</label>nd
<label>Winemaking and aging:</label>The Trebbianello (Friulano) and Trebbiano Toscano ferment and are aged in barriques. The Garganega ferments and matures in 15/20 hl Slavonian oak barrels. The Fernanda (Cortese) is vinified in steel following the freezing of the grapes. After blending, the wine ages in bottle for 4 months.
<label>Total sulfur:</label>nd

Custoza Bianco Superiore Doc

Trebbiano Toscano

Friulano

Cortese

Cavalchina

Custoza

Intense, bright ruby red. Underbrush, hay, spices, red fruit jam, dried flowers. Fresh, tannic, acidic, fruity notes.

Capitel is made with native grapes from the Monte Olmi vineyard. The vines stand on clay soil with a southwest exposure and are harvested only when the grapes reach perfect ripeness.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>na
<label>Vine density:</label>undefined
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Forselina

Negrara Veronese

Dindarella

Tedeschi

Vigneto Monte Olmi

Straw yellow with greenish highlights. Fruit, flowers, Delicate, acidic, savory.

Drago Bianco is made from Garganega grapes using a winemaking process that is unusual for this varietal. The grapes are gently pressed, the must ferments and macerates in contact with the skins for about 8 hours without temperature control. The wine is then placed in pink Verona marble containers where it ages for 9 months, then bottled without being clarified or filtered.

Drago Bianco is made from Garganega grapes using a winemaking process that is unusual for this varietal. The clusters are gently pressed, and the must ferments and macerates in contact with the skins for about 8 hours without temperature control.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Garganega Veronese Igt

Musella

Vigneti Musella

Bright garnet red. Berries, eucalyptus, Mediterranean scrub, medicinal herbs, citrus, spices. Fresh, firm, structured, tannic, slightly bitterish.

Brol Grande is made from Corvina and Rondinella grapes from the vineyards of the same name. Cultivation is done organically without any chemical intervention, and vinification of the two varieties is done separately and then blended for aging.

<label>Soil:</label>na
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Separate vinification of the two grapes, Corvina and Rondinella. Cryo-maceration for about 6-8 hours and fermentation in temperature-controlled stainless steel. Aging in 40hl vats for about 8 months.
<label>Sulfur dioxide:</label>na

Bardolino Classico Doc

Le Fraghe

Cavaion Veronese

Bright straw yellow with golden highlights. Fruit, citrus, exotic fruit, flowers, herbs, spices, roasted and mineral notes. Enveloping, fresh, savory.

The Garganega grape variety is considered one of the oldest and most important in Italy and is known worldwide for the production of Soave wine. In 500 B.C., a minister in the Lombard government of King Theodoric described the process of making this wine by air-drying the grapes, but it is unclear whether the grape used was Garganega. This grape variety is related to Susumaniello, the result of a cross between Garganega and Uva Sogra. It is characterized by a very large and long cluster of pyramidal conical shape, the berries are round with a yellow-green color that becomes slightly amber in full ripeness. Garganega grows mainly in the western part of Veneto, is very vigorous, sensitive to cold and common grape diseases and stem desiccation.

The Garganega grape variety is considered one of the oldest and most important in Italy and is known worldwide for the production of Soave wine. In 500 B.C., a minister in King Theodoric's Lombard government described the process of making this wine by air-drying the grapes, but it is unclear whether the grape used was Garganega.

<label>Soil:</label>Volcanic with a clay-silt texture
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Late harvest in late October
<label>Vinification and ageing:</label>Fermentation at a controlled temperature of 15-18°C for 30% in barriques and 70% in steel. Aging in barriques and steel for 15 months on fine lees with malolactic fermentation taking place. Assembly and further aging in steel for 15 months. Only one membrane filtration and another 12 months in bottle.
<label>Sulfur dioxide:</label>na

Deep garnet red. Almond, dried red fruits, balsamic notes. Full, sweet, persistent.

Stella wine is made from grapes grown in Fumane in Valpolicella, between Lake Garda and the Lessinia mountains. For the production of this Recioto ammandorlato, the grapes are slightly overripe, carefully selected are placed in the fruttaio to dry until the end of February, and then vinified using a two-stage fermentation process.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Recioto della Valpolicella Docg

Molinara

Monte Santoccio

Vigneti Montesantoccio

Intense golden yellow with amber highlights. Dehydrated exotic fruit, honey, cookies, mineral and sweet notes. Soft, balanced, sweet, fresh, savory.

The Recioto di Soave designation covers the area that includes the central western part of the Lessini region at the beginning of the Po Valley. The soil is predominantly volcanic and is made even more fertile by the presence of basaltic and limestone rocks. The climate is mild and temperate, with hot and humid summers; rainfall is more concentrated in spring and autumn. The name Recioto Soave comes from "recia," the wing of the cluster typical of Garganega, which is used to hang the grapes when they are being dried. The presence of vines in these areas is described in some documents from the 5th century, written by a minister of King Theodoric of the Ostrogoths, who mentions a white wine requested by the royal court. In 1998 Recioto di Soave was the first wine from Veneto to receive DOCG status.

The Recioto di Soave designation covers the area that includes the central western part of the Lessini region at the beginning of the Po Valley. The soil is predominantly volcanic and is made even more fertile by the presence of basaltic and limestone rocks.

<label>Soil:</label>Volcanic, rich in minerals.
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Withering for 5-6 months in fruit storage. Fermentation and aging in barrique, on fine lees, for about 12 months.
<label>Sulfur dioxide:</label>na

Recioto di Soave Docg

Ca' Rugate

Vigneti sottozona Rugate

Intense ruby red. Flowers, black fruits, red fruit compote, tobacco, rhubarb, leather, herbs. Firm, structured, full, tannic, balsamic notes.

Stéfen is a wine that has received numerous international awards and recognition. Stèfen is the ancient surname of the De Stefani family, as recorded in old documents from 1624. The Marzemino grapes for this wine come from the "Stèfen 1624" vineyard and are vinified using the traditional technique of Marzemino di Refrontolo. The grapes are allowed to dry naturally and the wine is fermented until the sugars are completely depleted, becoming dry with high alcohol content and excellent longevity.

Stéfen is a wine that has received numerous international awards and recognition. Stèfen is the ancient surname of the De Stefani family, as recorded in old documents from 1624. The Marzemino grapes for this wine come from the "Stèfen 1624" vineyard and are vinified using the traditional technique of Marzemino di Refrontolo.

<label>Soil:</label>Medium-textured, with a clay and limestone endowment with the presence of tuff
<label>Average vineyard age:</label>34 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5550 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Withering and fermentation in steel. Aged in barriques for about 36 months, then 18 months in bottle.
<label>Sulfur dioxide:</label>na

Refrontolo Colli di Conegliano Docg

Marzemino

De Stefani

Vigneto Stefèn 1624

Refrontolo

Deep golden yellow. Fruit, citrus, spice. Sour, sweet, smooth, lingering.

The Colli di Conegliano designation was established in 1993 as DOC, and in 2011 it became DOCG. It falls within the area between the hills of eastern Veneto, to the north are the Belluno Dolomites and to the south is the plain of Venice. It has a special climate due to the mountains that shelter it from air currents and the fair distance from the sea that makes it milder and more temperate. The hills allow the vineyards to receive excellent solar radiation and have high temperature ranges. On the Hills of Conegliano, viticulture has been present since the Iron Age, thanks to the Paleovenetians who domesticated the vine that developed with the ancient Romans and later thanks to the Benedictine monks. It was in these areas that the first School of Viticulture and Enology in Italy was born in 1876.
For the production of Piera Dolza Torchiato, the grapes are dried for 6-8 months, then hand-selected and destemmed. Pressing is done with a screw press three times and the must is left to ferment naturally in barrique for 1 month and then left to age always in barrique for more than a year. After bottling, the wine is further aged for 6-7 months.

The Colli di Conegliano designation was established in 1993 as DOC, and in 2011 it became DOCG. It falls within the area between the hills of eastern Veneto, to the north are the Belluno Dolomites, and to the south is the plain of Venice.

<label>Soil:</label>Loamy-clayey dry lean and shallow
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering for 6-8 months. Fermentation in barrels for 1 month. Aging in the same containers for 12 months, then in bottle for 6-7 months.
<label>Sulfur dioxide:</label>na

Torchiato di Fregona Colli di Conegliano Docg

Verdiso

Boschera

Cantina di Fregona

Cantina Produttori Fregona

Fregona

Intense ruby red. Flowers, red fruit jam, spices, citrus, enamel. Sweet, soft, structured, balanced, fresh, tannic.

Pergole Vece Riserva is produced only in the best vintages and the grapes come from old vineyards more than 30 years old. The grapes are selected by hand and then dried in fruit lofts for 6 months before vinification in steel and subsequent aging in terracotta amphorae.

<label>Soil:</label>Predominantly calcareous
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pergola
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and mid-October
<label>Vinification and ageing:</label>Drying in fruit storage for 6 months. Fermentation in stainless steel. Aging in terracotta amphorae for 20 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Ruby red with purple highlights. Fruit, red fruits, spices. Soft, balanced, fresh, mineral.

Valpolicella Superiore is made in an artisanal way with biodynamic processes that respect the environment, and the plants are grown only with organic fertilizers. The vineyards are located in San Martino Buon Albergo, on the hill that divides Montorio from Valle d'Illasi, on soils of red clay, tuff and limestone.

<label>Soil:</label>Red clay and tuff, limestone
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>38 ha
<label>Vine training:</label>Guyot and Veronese pergola
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>Scaled-up harvest between August and October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with 12-15 days maceration and periodic pumping over. Aging for 12 months between large barrels and cement. No clarification or filtration.
<label>Sulfur dioxide:</label>58 mg/l

Valpolicella Superiore Doc

Barbera

Bright golden yellow. Apricot, peach, tropical fruit, dried fruit, candied fruit, honey, floral notes, spices, iodine notes. Soft, glyceric, balanced, acidic, savory, balsamic notes.

Alpianae is a sweet moscato made from Moscato Giallo grapes from vineyards grown on volcanic soils. The vineyards stand in the Euganean Hills at altitudes between 50 and 300 meters with a Mediterranean climate with good temperature ranges. Vines in this area have been cultivated since the 7th century B.C. documented by wine bowls and cups found in this area. Around the 10th century, cultivation was present in several municipalities of the Euganean Hills, and by the end of the 1800s there are documents attesting to the presence of several native varieties. Moscato Giallo is characterized by an elongated, large pyramidal cluster with round berries with thick skins and a bright yellow color. It is a vigorous variety with good disease resistance. It grows well on limestone or volcanic soils and prefers low temperatures, which is why the vineyards are found mainly in Trentino and South Tyrol. According to some genetic studies Moscato Giallo is native to Italy, is a descendant of Moscato Bianco and has parentage with other Moscato varieties.

Alpianae is a sweet moscato made from Moscato Giallo grapes from vineyards grown on volcanic soils. The vineyards are located in the Euganean Hills at altitudes between 50 and 300 meters with a Mediterranean climate with good temperature ranges.

<label>Soil:</label>Formed by erosion of rhyolite present in volcanic soils
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Drying in fruit storage for 4 months. Long fermentation in oak barrels. Aged for 18 months in tonneau, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Colli Euganei Fior d'Arancio Passito Doc

Moscato Giallo

Vignalta

Este

Bright golden yellow. Fruit, peach cream, tropical fruits, flowers, spices. Balanced, fresh, smooth, savory.

La Rocca wine takes its name from the vineyard located on the hill of Mount Rocchetta near the medieval Scaliger castle of Soave. Garganega grapes are grown on southwest-facing hillside soils rich in limestone at an altitude of 200 to 300 meters, characterized by a special microclimate.  

<label>Soil:</label>Calcareous, clay-rich
<label>Average vineyard age:</label>Between 10 and 50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>Harvest of overripe grapes in late October
<label>Vinification and ageing:</label>Short maceration and selection of the flower must. Temperature-controlled fermentation (16-18°C) in large casks and 500l barrels. Aging in wood on fine lees for 1 year, then about 4 months in bottle.
<label>Sulfur dioxide:</label>na

Pieropan

Vigneto La Rocca

Intense ruby red with garnet highlights. Flowers, red fruit jam, white cocoa, balsamic notes. Firm, soft, tannic, slightly fruity.

Monte Sant'Urbno is produced only in the best years. Harvesting is exclusively by hand and involves careful sorting of the bunches with the best characteristics for long natural drying. The bunches are arranged on the "arele," the traditional bamboo and wood trellises that stand in hilly areas at an altitude of 300 meters with excellent ventilation, to allow the grapes to maintain their organoleptic characteristics.

Monte Sant'Urbno is produced only in the best years. Harvesting is exclusively by hand and involves careful sorting of bunches with the best characteristics for long natural drying.

<label>Soil:</label>Calcareous, volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>19 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and mid-October
<label>Vinification and ageing:</label>Drying for about 100 days. Fermentation in steel with long maceration. Aging in French oak tonneaux for 24 months followed by 18 months in medium-large Slavonian oak barrels and finally 12 months in bottle.
<label>Sulfur dioxide:</label>na

Amarone della Valpolicella Classico Docg

Speri

Vigneto Monte Sant'Urbano

Bright and intense amber yellow. Honey, medicinal herbs, dried fruit. Fresh, soft, enveloping, fruity.

The Breganze appellation covers the area between the Asiago and Brenta rivers, the slopes of the Asiago plateau and the Lessini Mountains.The soils are mainly volcanic and the climate is characterized by hot but not sultry summers and cold winters, with even rainfall throughout the year. The DOC was recognized in the late 1960s, thanks to viticultural development after World War II. The origins of viticulture in this area can be traced back to the 1200s thanks to the deforestation ordered by the potestà of Vicenza specifically to allow the cultivation of grapes.

The Breganze appellation covers the area between the Asiago and Brenta rivers, the slopes of the Asiago plateau and the Lessini Mountains.The soils are mainly volcanic and the climate is characterized by hot but not sultry summers and cold winters, with uniform rainfall throughout the year.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Drying of grapes in fruit lofts for about 2 months. Long alcoholic fermentation in steel, not completed to leave residual sugar. Aged in steel for about 3 years.
<label>Sulfur dioxide:</label>na

Torcolato di Breganze Doc

Vespaiola

Firmino Miotti

Vigneto Firmino Miotti

Breganze

Ruby red. Vegetable, fruit, red fruits. Tannic, savory, slightly bitterish.

Reboso Piave is considered to be among the oldest native grape varieties in Italy, and the earliest records date back to the 13th century, at which time it was called "vinum plavense." In the past it yielded a very acidic and tannic, little wine that withstood temperature changes and less-than-optimal transport conditions very well, which is why it was also called "vin da viaio," travel wine. Raboso Piave is very vigorous and adapts well to different types of soil, but it is very sensitive to bad weather and cold.

Reboso Piave is considered to be among the oldest native grape varieties in Italy, and the earliest records date back to the 13th century, at which time it was called "vinum plavense." In the past it yielded a very acidic and tannic, little wine that withstood temperature changes and less-than-optimal transport conditions very well, which is why it was also called "vin da viaio," travel wine.

<label>Soil:</label>Skeleton-rich stony
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot monolaterale
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Late harvest between late October and mid-November
<label>Vinification and ageing:</label>Fermentation in steel with maceration on the skins for about 20 days. Aging in steel for 3 months with malolactic fermentation taking place. Further aging in barrels for 24 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Raboso Piave Doc

Raboso del Piave

Bonotto delle Tezze

Vigneti località Busche

Tezze di Piave

Ruby red with garnet highlights. Fruit in spirit, dried flowers, tobacco, licorice, medicinal herbs, spices. Firm, balanced, fresh, fruity.

Amarone Classico is the result of a long search to combine tradition and innovation and create a wine that is complex but at the same time retains the aromas of the grapes from which it is made. The grapes dry in fruit lofts for 120 days and lose 40 percent of their weight.

<label>Soil:</label>Calcareous, rich in skeleton and well drained
<label>Average vineyard age:</label>36 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Trentino pergola, guyot
<label>Vine density:</label>3000-5000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Drying in fruit lofts to a 40-45% reduction in grape weight. Fermentation in stainless steel at a controlled temperature of 18-22°C with 25-day maceration and periodic daily pumping over. Aging in new barriques for 18 months followed by 14 months in bottle.
<label>Sulfur dioxide:</label>na

Allegrini

Soft, bright confection pink. Dried fruit, apple, apricot, citrus, confectionery, spice. Soft, acidic, savory, balanced, slightly bitter.

Ròdon is made from Corvina and Rondinella grapes processed in separate vinifications. The vineyards of 12 stand at an altitude of 190 meters facing south and are cultivated organically and without the use of chemicals.

<label>Soil:</label>na
<label>Average vineyard age:</label>12 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>90 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Separate vinification of the two grapes, Corvina and Rondinella. Cryo-maceration for about 6-8 hours and fermentation in steel at a controlled temperature of 17°C. Maturation in steel on fine lees for about 6 months.
<label>Sulfur dioxide:</label>na

Bardolino Chiaretto Doc

Bright straw yellow. Mineral notes, peach, citrus, talc, powder, balsamic notes, flowers. Savory, mineral, fruity, fresh.

The name Calvarino derives from "little Calvary," because of the difficulty of working the soil and the winding path to reach the bottom. The vineyard of the same name lies in the heart of the Soave area on hills of volcanic origin facing west.

<label>Soil:</label>Volcanic rich in basalt and tuff of oceanic origin
<label>Average vineyard age:</label>Between 30 and 60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Veronese bower
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>In mid-September for Trebbiano di Soave and in October for Garganega grapes.
<label>Vinification and ageing:</label>Fermentation at a controlled temperature of 16-18°C in vitrified cement tanks. Aging in cement for 1 year on fine lees, then about 4 months in bottle.
<label>Sulfur dioxide:</label>na

Vigneto Calvarino

Intense ruby red with garnet highlights. Ripe red fruit, moist earth, underbrush, flowers. Firm, fresh, intense, structured, tannic.

Gruaja is a little-known and almost Estine grape variety; in past centuries it was always considered of excellent quality, but little cultivated because of its low productivity.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Gruaja

Green gold with subtle perlage. Salty notes, pastry, coffee roast, white chocolate, dried fruit, candied citrus. Creamy effervescence, acidic, savory, deep.

A wine with an elgant and persistent perlage, with a mineral taste and scent typical of the territory on which the Durella grape variety is grown, indigenous to the Veneto region and typical of the Lessini Mountains area in the hills between the provinces of Vicenza and Verona.

Etichetta Nera Brut Lessini Durello Spumante Riserva Doc - Fongaro

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Veronese short marquee
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel at 15/18°C and prise de mousse after about 8 months. Maturation on its own yeasts in the bottle for at least 84 months. Once aging is completed, the bottles are rotated daily by hand for 30 days before disgorgement.
<label>Sulfur dioxide:</label>na

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associations

selections

all wines

Wines of Veneto

'Etichetta Nera Pas Dosé' Lessini Durello Spumante Riserva Doc

'Amedeo' Custoza Bianco Superiore Doc

'Capitel Monte Olmi' Amarone della Valpolicella Classico Riserva Docg

'Drago Bianco' Garganega Veronese Igt

'Brol Grande' Bardolino Classico Doc

'Le Rive' Garganega Veronese Igt

'Stella' Recioto della Valpolicella Docg Ammandorlato

'La Perlara' Recioto di Soave Docg

'Stèfen 1624' Refrontolo Colli di Conegliano Docg

'Foja Tonda' Casetta Valdadige Terradeiforti Doc

'Pergole Vece' Amarone della Valpolicella Classico Riserva Docg

'Campo dei Gigli' Amarone della Valpolicella Docg

'Nera dei Baisi' Vino Rosso

'Massifitti' Trebbiano di Soave Veronese Igt

'Monte Carbonare' Soave Classico Doc

'Vigna La Rivetta' Conegliano Valdobbiadene Prosecco Superiore di Cartizze Docg

'Piera Dolza' Torchiato di Fregona Colli di Conegliano Docg

'Pergole Vece' Recioto della Valpolicella Docg

Valpolicella Superiore Doc

'Alpianae' Colli Euganei Fior d'Arancio Passito Doc

'La Rocca' Soave Classico Doc

'Vigneto Monte Sant'Urbano' Amarone della Valpolicella Classico Docg

Torcolato di Breganze Doc

'Potestà' Raboso Piave Doc

Amarone della Valpolicella Classico Docg

'Ròdon' Bardolino Chiaretto Doc

'Calvarino' Soave Classico Doc

'Gruajo' Vino Rosso

'Etichetta Nera Brut' Lessini Durello Spumante Riserva Doc

Piave Malanotte Docg

'Contrada Salvarenza' Soave Classico Doc Vigne Vecchie