:: Our Wines > Dessert wines

Dessert wines

RECIOTO DELLA VALPOLICELLA DOC CLASSICO Wine: RECIOTO DELLA VALPOLICELLA DOC CLASSICO Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona) Soil: red-brown soil on detrital, limestone-marly and basaltic sediments Vine yield per hectare: 100 ql./ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: ruby red Bouquet: intense, with fruity and floral notes Palate: pleasantly sweet, fresh and velvety Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine Vinification techniques: raisining of the grapes for 3 months followed by traditional skin fermentation and slow maceration. When the must is still sweet the alcoholic fermentation is blocked by a series of frequent rackings Ageing: in 50hl. oak barrels followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed after two years from bottling, served at a temperature of 15-16°C Food and wine pairing: dessert wine recommended with cakes and pastry Wine analysis: Alcohol content 12.8% vol., Residual sugar 120 g/l, Dry extract 34 g/l, Total acidity 6.20 g/l, pH 3.40

RECIOTO DELLA VALPOLICELLA DOC CLASSICO 'VIGNE ALTE' selection Wine: RECIOTO DELLA VALPOLICELLA DOC CLASSICO 'VIGNE ALTE' selection Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona) Soil: red-brown soil on detrital, limestone-marly and basaltic sediments Vine yield per hectare: 85 ql./ha Grape varieties: Corvina 70% - Rondinella 20% - Molinara 5% - Oseleta 5% Colour: bright ruby red Bouquet: pervasive hints of earthy undergrowth, blackberry and raspberry Palate: sweet, soft and velvety Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine Vinification techniques: raisining of the grapes for 5 months followed by traditional skin fermentation and slow maceration. When the must is still sweet the alcoholic fermentation is blocked by a series of frequent rackings Ageing: in 25hl. old oak casks for 1-2 years followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed after two years from bottling, served at a temperature of 17-19°C Food and wine pairing: dessert wine recommended with cakes and pastry Wine analysis: Alcohol content 13.2% vol., Residual sugar 130 g/l, Dry extract 34 g/l, Total acidity 6.50 g/l, pH 3.40

PASSITO INDICAZIOEN GEOGRAFICA TIPICA BIANCO DEL VENETO Wine: PASSITO INDICAZIOEN GEOGRAFICA TIPICA BIANCO DEL VENETO Vineyard location: the province of Verona Soil: hilly soil of morainic and volcanic origin on red and basaltic sediments Vine yield per hectare: 80 ql./ha Grape varieties: Garganega 60%, Chardonnay 40% Colour: golden yellow Bouquet: pervasive and etheric, with notes of orange blossom and vanilla Palate: sweet, harmonic, warm and lingering Grape harvest: hand selection of the grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for 3-4 months with part of the bunches affected by noble rot Vinification techniques: soft crushing of the grapes to extract only the first-pressing must followed by a slow barrique fermentation Ageing: in French oak barriques for 12-16 months followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed within 3-4 years from bottling, served at a temperature of 14-15 C° Food and wine pairing: dessert wine recommended with fois gras and pastry in general; also excellent as vino da meditazione Wine analysis: Alcohol content 13.5% vol., Residual sugar 100 g/l, Dry extract 27 g/l, Total acidity 5.80 g/l, pH 3.50