Custoza

Cavaion Veronese

Negrar di Valpolicella

San Martino Buon Albergo

Dolcè

Italia

Veneto

Garda e Valpolicella

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

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

Vigneti Tenuta Sant'Antonio

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

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

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

Garganega

Cavalchina

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

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

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

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

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

Amarone della Valpolicella Classico Docg

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

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

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HUGLIN INDEX (IH)

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Wines of Garda e Valpolicella

'Amedeo' Custoza Bianco Superiore Doc

'Stella' Recioto della Valpolicella Docg Ammandorlato

'Brol Grande' Bardolino Classico Doc

'Capitel Monte Olmi' Amarone della Valpolicella Classico Riserva Docg

'Drago Bianco' Garganega Veronese Igt

'Foja Tonda' Casetta Valdadige Terradeiforti Doc

'Pergole Vece' Amarone della Valpolicella Classico Riserva Docg

'Nera dei Baisi' Vino Rosso

'Campo dei Gigli' Amarone della Valpolicella Docg

'Pergole Vece' Recioto della Valpolicella Docg

Valpolicella Superiore Doc

Amarone della Valpolicella Classico Docg

'Ròdon' Bardolino Chiaretto Doc

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