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Vigne Alte Selection

SOAVE DOC CLASSICO - 'VIGNE ALTE' selection Wine: SOAVE DOC CLASSICO - 'VIGNE ALTE' selection Vineyard location: Soave Classico zone (hilly area to the east of Verona) Soil: tuff, soil of volcanic origin Vine yield per hectare: 110 ql./ha Grape varieties: Garganega 85% - Trebbiano 5% - Chardonnay 10% Colour: straw yellow with a greenish tinge Bouquet: intense, delicate, with hints of elder and vine flower Palate: elegant, lingering, with a slightly bitter finish 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: 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: recommended with fish starters, white meat, seafood risotto, main courses with fish, eggs and light dishes in general Wine analysis: Alcohol content 12.3% vol., Residual sugar 4 g/l, Dry extract 20 g/l, Total acidity 5.60 g/l, pH 3.40

BIANCO DI CUSTOZA DOC - 'VIGNE ALTE' selection Wine: BIANCO DI CUSTOZA DOC - 'VIGNE ALTE' selection Vineyard location: Custoza (morainic hills to the south of Lake Garda) Soil: hilly soil of morainic origin and red-brown soil on detrital sediments Vine yield per hectare: 110 ql./ha Grape varieties: Garganega 40% - Trebbiano 10% - Tocai 20% - Chardonnay 30% Colour: light straw yellow with a greenish tinge Bouquet: intense and elegant, with fruity hints of tropical fruit and honey Palate: lingering, velvety and delicate 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: 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: recommended as aperitif, with fish starters, shellfish, seafood risotto, main courses with fish, egg and light dishes in general Wine analysis: Alcohol content 12.3% vol., Residual sugar 5 g/l, Dry extract 20 g/l, Total acidity 6.00 g/l, pH 3.30

LUGANA DOC - 'VIGNE ALTE' selection Wine: LUGANA DOC - 'VIGNE ALTE' selection Vineyard location: Lugana (southern shore of Lake Garda) Soil: hilly clay- and limestone-rich soil Vine yield per hectare: 100 ql./ha Grape varieties: Trebbiano di Lugana 100% Colour: straw yellow with a greenish tinge Bouquet: intense and rich, with fruity hints of peach and citrus fruit Palate: fresh, full-bodied and delicate 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: in stainless steel vats Serving suggestions: a young-drinking wine to be served at a temperature of 10-12°C Food and wine pairing: recommended as aperitif, with fish starters, soups, main courses with fish, white meat Wine analysis: Alcohol content 12.5% vol., Residual sugar 6 g/l, Dry extract 20 g/l, Total acidity 5.70 g/l, pH 3.40

GARGANEGA IGT VERONESE - 'VIGNE ALTE' selection Wine: GARGANEGA IGT VERONESE - 'VIGNE ALTE' selection Vineyard location: the province of Verona Soil: hilly soil of morainic origin Vine yield per hectare: 120 ql./ha Grape varieties: Garganega 100% Colour: light straw yellow Bouquet: delicate, intense, with hints of flowers, banana and green apple Palate: slightly sweet, velvety, harmonic and elegant 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: in stainless steel vats Serving suggestions: a young-drinking wine to be best enjoyed within 2 years from bottling, served at a temperature of 10-12°C Food and wine pairing: recommended as aperitif, particularly enjoyable with fresh summer dishes Wine analysis: Alcohol content 12.3% vol., Residual sugar 8 g/l, Dry extract 20 g/l, Total acidity 6.00 g/l, pH 3.30

BARDOLINO CHIARETTO DOC CLASSICO - 'VIGNE ALTE' selection Wine: BARDOLINO CHIARETTO DOC CLASSICO - 'VIGNE ALTE' selection Vineyard location: Bardolino Classico zone (eastern shore of Lake Garda) Soil: hilly soil of morainic origin Vine yield per hectare: 110 ql./ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: rose Bouquet: intense and fruity, with hints of peach blossom, rose and violet Palate: dry, harmonic and perky Grape harvest: hand selection of the grape bunches that have reached optimum ripeness Vinification techniques: devatting of the first-pressed must after a 12-36 hours maceration followed by temperature-controlled fermentation Ageing: in stainless steel vats Serving suggestions: a young-drinking wine to be served at a temperature of 12-14°C Food and wine pairing: recommended with fish starters, white meat, seafood risotto, handmade fresh pasta, roast beef Wine analysis: Alcohol content 12.3% vol., Residual sugar 6 g/l, Dry extract 22 g/l, Total acidity 6.00 g/l, pH 3.20

BARDOLINO DOC CLASSICO - 'VIGNE ALTE' selection Wine: BARDOLINO DOC CLASSICO - 'VIGNE ALTE' selection Vineyard location: Bardolino Classico zone (eastern shore of Lake Garda) Soil: hilly soils of morainic origin Vine yield per hectare: 100 ql./ha Grape varieties: Corvina 60% - Rondinella 30% - Molinara 10% Colour: bright ruby red Bouquet: intense, fruity, slightly vinous Palate: full-bodied, fragrant and harmonic Grape harvest: hand selection of the grape bunches that have reached optimum ripeness Vinification techniques: traditional skin fermentation followed by 4-6 days maceration Ageing: in stainless steel vats Serving suggestions: wine to be best enjoyed within 3 years from bottling, served at a temperature of 15-16°C Food and wine pairing: recommended with pasta with sauce, red meat, soft cheese and various kinds of cold meats and salami Wine analysis: Alcohol content 12.6% vol., Residual sugar 4 g/l, Dry extract 24 g/l, Total acidity 5.80 g/l, pH 3.40

VALPOLICELLA DOC CLASSICO - 'VIGNE ALTE' selection Wine: 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: 100 ql./ha Grape varieties: Corvina 70% - Rondinella 20% - Molinara 10% Colour: bright ruby red Bouquet: velvety, elegant, with hints of hay and fruit Palate: harmonic, full-bodied and lingering Grape harvest: hand selection of the grape bunches that have reached optimum ripeness Vinification techniques: traditional skin fermentation followed by 6-8 days maceration Ageing: in oak barrels 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 16-18°C Food and wine pairing: recommended with grilled red meat, pasta with sauce, fermented cheese Wine analysis: Alcohol content 12.6% vol., Residual sugar 4 g/l, Dry extract 26 g/l, Total acidity 5.80, pH 3.40