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Gli Speciali

COSTALAGO INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Wine: COSTALAGO INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Vineyard location: the province of Verona Soil: hilly soil of morainic and volcanic origin Vine yield per hectare: 100 ql./ha Grape varieties: Corvina e Corvinone 70% - Merlot 15% - Cabernet 15% Colour: intense ruby red Bouquet: floral notes with hints of well-ripened fruit Palate: vinous, velvety and lingering Grape harvest: hand selection of the best grape bunches which are collected in small crates and left to raisin for a while Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration in November Ageing: in oak barrels for 1-2 years, 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 18-20°C Food and wine pairing: recommended with pasta with sauce, grilled red meat, game, cheese Wine analysis: Alcohol content 13.8% vol., Residual sugar 7 g/l, Dry extract 31g/l, Total acidity 5.80 g/l, pH 3.50

CRUINO INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Wine: CRUINO INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Vineyard location: the province of Verona Soil: hilly soil of morainic origin and red-brown soil of volcanic origin Vine yield per hectare: 90 ql./ha Grape varieties: Corvina Grossa 100% Colour: deep ruby red with a garnet red tinge Bouquet: hints of hay, bitter almonds and dried fruit Palate: full-bodied, overwhelming, mineral, slightly balsamic Grape harvest: hand selection, in different harvesting sessions, of the best grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for a while Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration Ageing: in French oak barriques for 10-18 months, depending on the vintage Serving suggestions: wine to be best enjoyed within 5 years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 14.6% vol., Residual sugar 7 g/l, Dry extract 34 g/l, Total acidity 7.00 g/l, pH 3.40

CORVAR INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Wine: CORVAR INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Vineyard location: the province of Verona Soil: hilly soil of morainic origin and red-brown soil of volcanic origin Vine yield per hectare: 90 ql./ha Grape varieties: Corvina Grossa 50% - Cabernet Sauvignon 50% Colour: deep ruby red with a garnet red tinge Bouquet: hints of ripe red berry fruit with sweet spicy and vanilla notes Palate: velvety, with harmonic complexity Grape harvest: hand selection, in different harvesting sessions, of the best grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for a while Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration Ageing: in French oak barriques for 12-18 months Serving suggestions: wine to be best enjoyed within 6 years from bottling, served at a temperature of 16-18°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 14.7% vol., Residual sugar 7 g/l, Dry extract 34 g/l, Total acidity 6.00 g/l, pH 3.50

MERLAR INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Wine: MERLAR INDICAZIONE GEOGRAFICA TIPICA ROSSO VERONESE Vineyard location: the province of Verona Soil: hilly soil of morainic origin and red-brown soil of volcanic origin Vine yield per hectare: 90 ql./ha Grape varieties: Cabernet Sauvignon 100% Colour: deep ruby red Bouquet: hints of black cherry, liquorice and spicy notes Palate: velvety, full-bodied, rich and lingering Grape harvest: hand selection, in different harvesting sessions, of the best grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for a while Vinification techniques: traditional skin fermentation followed by 3 weeks maceration Ageing: in french oak barriques for 12-18 months Serving suggestions: wine to be best enjoyed within 6 years from bottling, served at a temperature of 16-18°C, uncorking the bottle at least half an hour before serving Food and wine pairing: recommended with red meat, braised meat, game and fermented cheese; vino da meditazione Wine analysis: Alcohol content 14.8% vol., Residual sugar 7 g/l, Dry extract 35 g/l, Total acidity 6.00 g/l, pH 3.50