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Marogne Selection

SOAVE DOC CLASSICO - 'MAROGNE' selection Wine: SOAVE DOC CLASSICO - 'MAROGNE' selection Vineyard location: Soave Classico zone (hilly area to the east of Verona) Soil: tuff, soil of volcanic origin Vine yield per hectare: 80 ql./ha Grape varieties: Garganega 95% - Trebbiano 5% Colour: straw yellow with a greenish tinge Bouquet: pervasive, typical, with hints of almond and elder Palate: velvety, well-balanced and lingering Grape harvest: hand selection of the best grape bunches coming from hilly vineyards Vinification techniques: maceration on the skins, gentle pressing of the grapes and must fermentation at controlled temperature Ageing: in 225 litre-barriques followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed within 3 years from bottling, served at a temperature of 12-14°C Food and wine pairing: recommended with seafood risotto, white meat, main courses with fish, cheese in general Wine analysis: Alcohol content 13.2% vol., Residual sugar 4 g/l, Dry extract 21 g/l, Total acidity 5.70 g/l, pH 3.40

LUGANA DOC - 'MAROGNE' selection Wine: LUGANA DOC - 'MAROGNE' selection Vineyard location: Lugana (southern shore of Lake Garda) Soil: hilly soil of clay and limestone origin, red-brown soil on detrital sediments Vine yield per hectare: 90 ql./ha Grape varieties: Trebbiano di Lugana 100% Colour: straw yellow Bouquet: fruity and pervasive, with hints of honey and fruit Palate: savoury, well-rounded, lingering Grape harvest: hand selection of the grape bunches that have reached optimum ripeness Vinification techniques: maceration on the skins, gentle pressing of the grapes and must fermentation at controlled temperature Ageing: ageing on its lees in stainless steel vats for 6-10 months Serving suggestions: a firmly structured wine to be best enjoyed within 3 years from bottling, served at a temperature of 12-14°C Food and wine pairing: recommended with fish starters, shellfish, seafood risotto, soups, white meat Wine analysis: Alcohol content 13.1% vol., Residual sugar 5 g/l, Dry extract 21 g/l, Total acidity 5.80 g/l, pH 3.40

BARDOLINO CHIARETTO DOC CLASSICO - 'MAROGNE' selection Wine: BARDOLINO CHIARETTO DOC CLASSICO - 'MAROGNE' selection Vineyard location: Bardolino Classico zone (eastern shore of Lake Garda) Soil: hilly soil of morainic origin Vine yield per hectare: 80 ql/ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: cherry red with a pink tinge Bouquet: pleasantly fruity and floral with delicate spicy notes Palate: fresh, savoury, intense and lingering Grape harvest: hand selection of the grape bunches that have reached optimum ripeness Vinification techniques: gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressed-must Ageing: in 500-litre French Tonneaux followed by a short stay in stainless steel vats Serving suggestions: a young-drinking wine, to be served at a temperature of 10-12°C to best enjoy its typical fragrance Food and wine pairing: wine for everyday dining, recommended with seafood and main courses with fish Wine analysis: Alcohol content 13% vol.

BARDOLINO DOC CLASSICO - 'MAROGNE' selection Wine: BARDOLINO DOC CLASSICO - 'MAROGNE' selection Vineyard location: Bardolino Classico zone (eastern shore of Lake Garda) Soil: hilly soil of morainic origin Vine yield per hectare: 90 ql./ha Grape varieties: Corvina 55% - Rondinella 40% - Molinara 5% Colour: deep ruby red Bouquet: typical, spicy, with hints of blackberry and tobacco Palate: velvety, harmonic and gentle fruity Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape picked at the beginning of the harvest is collected in small crates and left to raisin before being vinified with the rest of the grape picked by the end of the harvest Vinification techniques: traditional skin fermentation followed by 10-12 days maceration Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 17-19°C Food and wine pairing: recommended with pasta with sauce, red meat, cheese, various kinds of cold meats and salami, roast meat Wine analysis: Alcohol content 13.6% vol., Residual sugar 4 g/l, Dry extract 26 g/l, Total acidity 5.60 g/l, pH 3.40

VALPOLICELLA DOC CLASSICO SUPERIORE “RIPASSO” - 'MAROGNE' selection Wine: VALPOLICELLA DOC CLASSICO SUPERIORE “RIPASSO” - 'MAROGNE' 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: 90 ql./ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: deep ruby red Bouquet: vinous, full-bodied, with hints of black cherry and well-ripened fruit Palate: rounded, velvety, full-bodied and lingering Grape harvest: hand selection of the best grape bunches coming from hilly vineyards. The grape picked at the beginning of the harvest is collected in small crates and left to raisin before being vinified with the rest of the grape picked by the end of the harvest Vinification techniques: traditional skin fermentation followed by 10-15 days maceration. After fermentation the unpressed Amarone skins are added to Valpolicella wine, according to the traditional Valpolicella “ripasso” technique Ageing: in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 17-19°C Food and wine pairing: recommended with grilled red meat, pasta with sauce, fermented cheese, roast meat Wine analysis: Alcohol content 13.7% vol., Residual sugar 4 g/l, Dry extract 28 g/l, Total acidity 5.60 g/l, pH 3.40