PRODUCTION AREA
Classic Valpolicella area, from vineyards in the hills of Fumane (Verona).

GRAPE VARIETIES
Corvina and Corvinone (70%), Rondinella (25%), Molinara (5%), with drying of grapes for a period of about 3 months.

YIELD
Each 100 kg of grapes 40 litres of first pressing.

CONTENTS
Alcohol 15% by Vol.
Total acidity 5-5.5 g/l.
Net dry extract 29 to 32 g/l.

VINIFICATION
Soft pressing and destimming of the dried grapes; long fermentation at seasonal temperature.

AGEING
About 36 months in Slavonian oak barrels by 20-30-50 hl.

REFINEMENT
About 12 months in bottle.

SENSORY IMPRESSIONS
Ruby red tending to garnet.
Characteristic aroma, with hints of ripe red fruit and dried figs, with spicy and balsamic notes.
In the mouth it is delicate and balanced with soft tannins, fresh, savory, fruity and persistent.

SERVING INFORMATION
20° C in ballon glass.

DINING ACCOMPANIMENT
Barbeque, roasts, game and seasoned cheeses.

LONGEVITY
If correctly stored, it evolves for a long period of time (10 to 12 years).

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Valpolicella area.

GRAPE VARIETIES
Corvina 70%, Rondinella 20%, Corvinone 10%

YIELD
100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 13.50% by Vol.
Total acidity about 5.50 g/l.
Net dry extract 27 to 29 g/l.

VINIFICATION
Pressing and destemming of the grapes, fermentation between 22° and 28° C, with maceration of the skins for about 10 days.
Second fermentation on the grapeskins of Amarone.

AGEING
About 9 months in Slavonian oak barrels.

REFINING
About 3 months in bottle.

SENSORY IMPRESSIONS
Intense ruby red colour. Pleasant fruity bouquet.
Smooth and bodied wine, with a persistent and wrapping taste.

SERVING INFORMATION
20°C.

DINING ACCOMPANIMENT
Pasta with meat sauce, white and red meat, salami, cold cuts, medium aged cheeses.

LONGEVITY
If correctly stored, it evolves for about 4 to 5 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Classic Valpolicella area. In the vineyards located in the municipalities of San Pietro in Cariano and Negrar, which have chalky soil.

GRAPE VARIETIES
Corvina and Corvinone (70%), Rondinella (25%), Molinara (5%).

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12.5% by Vol.
Total acidity 5.5-6 ‰. Net dry extract 26-28‰.

AGEING
3 months in stainless steel vats and about 3 months in big Slavonia oak barrels.

REFINING
About 3 months in the bottle.

SENSORY IMPRESSIONS
Ruby red colour.
Vinous, intense and characteristic bouquet.
Dry, harmonious and smooth taste.

SERVING INFORMATION
18°-20° C.

DINING ACCOMPANIMENT
Salami and cold cuts, pasta with meat and mushroom sauce, red meat.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Valpolicella, hills to the north of Verona.

GRAPE VARIETIES
Corvina 70%, Rondinella 20%, Corvinone 10%.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Destemming of the grapes and fermentation with submerged cap pumping over.

AGEING
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Ruby red colour with purple nuances.
Fruity and vinous bouquet with hints of cherry.
Dry and round taste.

SERVING INFORMATION
16° C.

DINING ACCOMPANIMENT
Light dishes with meat, mushrooms and cheeses.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Classic Bardolino area. In the vineyards located in the municipalities of Lazise and Bardolino hills, east of Lake Garda, which have glacial-morainic origins.

GRAPE VARIETIES
Corvina (55%), Rondinella (35%), Molinara (10%).

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12.5% by Vol.
Total acidity 5.5-6‰.
Net dry extract 24-25‰.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Ruby red colour. Vinous, fruity and delicate bouquet. Dry, savoury and fresh taste.

SERVING INFORMATION
18° C.

DINING ACCOMPANIMENT
Young salami and cold cuts, soups, white meat

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Bardolino, to the east of Lake Garda.

GRAPE VARIETIES
Corvina 55%, Rondinella 25%, Molinara 20%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% Vol.
Total acidity about 5.50 g/l.

AGEING
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Ruby red colour. Fruity and floral bouquet.
Dry and harmonic taste.

SERVING INFORMATION
16° C.

DINING ACCOMPANIMENT
Young salami and cold cuts, soups, white meat.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Classic Bardolino area. In the vineyards located In the municipalities of Lazise and Bardolino, East of Lake Garda, which have glacial-morainic origins.

GRAPE VARIETIES
Corvina (55%), Rondinella (30%), Molinara (15%), vinified in “rosé” which means that the solid parts are macerated with the must only for a little period of time.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12.5% by Vol. Total acidity 5.5-6‰.
Net dry extract 24-25‰.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Pinkish colour. Vinous, slightly fruity and delicate bouquet. Dry, light, slightly fruity

SERVING INFORMATION
14° to 15° C

DINING ACCOMPANIMENT
Starters, vegetable soup, white meat, grilled fish or fish with tomato sauce.

LONGEVITY
To drink preferably young (1-2 years)

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Bardolino, to the east of Lake Garda.

GRAPE VARIETIES
Corvina 55%, Rondinella 25%, Molinara 20%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Vinification in rosè, that is with partial maceration of the solid parts.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Pinkish colour with purple nuances. Delicate bouquets with fruity and floral hints. Dry taste.

SERVING INFORMATION
14° to 15° C

DINING ACCOMPANIMENT
Starters, vegetable soup, white meat, grilled or fried fish and vegetables.

LONGEVITY
To drink preferably young (1-2 years)

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Vineyards to the north-east of Verona.

GRAPE VARIETIES
Cabernet Sauvignon 100%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Crushing and destemming of the grapes.
Fermentation temperature between 22° and 26° C. 2 days of maceration.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Ruby red colour tending to purple. Characteristic vinous bouquet. Very good body. Round, dry and full-bodied taste.

SERVING INFORMATION
16° C.

DINING ACCOMPANIMENT
Red meat, game and seasoned cheeses.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Vineyards to the north-east of Verona.

GRAPE VARIETIES
Merlot 85%, Corvina 15%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Crushing and destemming of the grapes.
Fermentation temperature between 20° and 25° C. 8 days of maceration.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Intense ruby red colour. Full-bodied wine, fresh taste with hints of violet and bitter almond.

SERVING INFORMATION
16° C.

DINING ACCOMPANIMENT
Perfectly accompanied to red meat and seasoned cheeses.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Vineyards to the north-east of Verona.

GRAPE VARIETIES
Chardonnay 100%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Soft pressing and static cold separation of the must.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Straw yellow colour. Particularly fruity bouquet.
Smooth and delicate taste.

SERVING INFORMATION
10° to 12° C.

DINING ACCOMPANIMENT
Hors-d'oeuvre, fish dishes. Very good as an aperitif.

LONGEVITY
To drink preferably young.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
In the vineyards of Custoza, Castelnuovo del Garda and Valeggio sul Mincio, South-East of Lake Garda, which have morainic soil.

GRAPE VARIETIES
Trebbiano, Garganega, Trebbianello, Cortese, Malvasia, Riesling, Pinot Bianco and Chardonnay in percentages established by law.

YIELD
Each 100 kg of grapes 65 litres of first pressing.

CONTENTS
Alcohol 12.5% by Vol.
Total acidity 5.5-6 ‰.
Net dry extract 21-22‰.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Straw yellow colour. Fruity, intense and slightly aromatic bouquet. Savoury, delicate and smooth taste.

SERVING INFORMATION
10-12° C

DINING ACCOMPANIMENT
As aperitif, with starters, fish first courses, boiled fish or with sauces, white meat.

LONGEVITY
Best young (1 to 2 years).

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
South of Lake Garda. From vineyards with clay soils mainly of post-glacial limestone, located in the municipalities of Peschiera del Garda and Desenzano.

GRAPE VARIETIES
Trebbiano di Lugana (100%).

YIELD
Each 100 kg of grapes 65 litres of first pressing.

CONTENTS
Alcohol 13% by Vol.
Total acidity 5.5-6‰.
Net dry extract 24-25‰.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Straw yellow. Delicate bouquet with perfume of white almond and golden apple. Savoury, fresh, good bodied

SERVING INFORMATION
12° C.

DINING ACCOMPANIMENT
Main courses with fish, crustaceans or a little fat grilled or boiled fish.

LONGEVITY
Drink it preferably young (2 to 3 years).

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Garda. From vineyards at East of Lake Garda in the hilly zone of moraine and alluvial soil of erosion.

GRAPE VARIETIES
Pinot Grigio (100%).

YIELD
Each 100 kg of grapes 65 litres of first pressing.

CONTENTS
Alcohol 12.5% by Vol.
Total acidity about 5.5-6 ‰.
Net dry extract 22-23‰.

REFINING
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Light straw yellow. Fruity and typical bouquet, with apricot and elder flower scent. Harmonious and elegant taste, with good body.

SERVING INFORMATION
10°-12° C.

DINING ACCOMPANIMENT
Fish starters and entrees, soups and white meat.

LONGEVITY
2 to 3 years

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Veneto.

GRAPE VARIETIES
Pinot Grigio 85%, Chardonnay and Garganega 15%.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 6 g/l.

VINIFICATION
Soft pressing and fermentation without skins, with addiction of selected yeats, at a temperature between 18° and 20°C.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Straw yellow colour with green nuances.
Light characteristic fruity bouquet.
Velvety, smooth and aromatic taste.

SERVING INFORMATION
10° to 12°C.

DINING ACCOMPANIMENT
Hams and cold cuts, seafood appetizers and fish dishes, pasta dishes with sauces and white meat.

LONGEVITY
1 to 2 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Veronese hills, with soils of medium mixture tending to calcareous one.

GRAPE VARIETIES
Merlot (60%), Corvina (40%)

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 13% by Vol.
Total acidity 5.5-6‰
Net dry extract 22-23‰.

REFINEMENT
In stainless steel vats and about 3 months in the bottle.

SENSORY IMPRESSIONS
Strong ruby red. It is a strong wine and at the same time fresh with taste of violet and bitter almond.

SERVING INFORMATION
18° C.

DINING ACCOMPANIMENT
Wine perfectly accompanied to cold cuts, first courses, red meats also in “carpaccio”.

LONGEVITY
3 to 4 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Classic Soave area. In the vineyards located in the municipalities of Soave and Monteforte d’Alpone hills, which have basaltic origins and a compact soil.

GRAPE VARIETIES
Garganega (100%).

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity 5.5-6 ‰.
Net dry extract 19-20‰.

REFINING
In stainless steel vats and 3 months in the bottle.

SENSORY IMPRESSIONS
Straw yellow colour with green reflections.
Vinous, typical, flowery bouquet.
Dry, harmonious and smooth taste.

SERVING INFORMATION
10°-12° C.

DINING ACCOMPANIMENT
Fish starters, light entrees, main courses with fish, crustaceans, shellfish.

LONGEVITY
2 to 3 years.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Soave area, east of Verona.

GRAPE VARIETIES
Garganega 80%, Trebbiano di Soave 20%.

YIELD
Each 100 kg of grapes 70 litres of first pressing.

CONTENTS
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Soft pressing and fermentation without skins.

REFINING
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Straw yellow colour. Characteristic bouquet.
Dry and pleasantly bitter taste.

SERVING INFORMATION
8° to 12° C in tulip glass.

DINING ACCOMPANIMENT
Hors d’oeuvre and first courses.

LONGEVITY
To drink preferably young.

Please store away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Close to Soave area.

GRAPE VARIETIES
Garganega 80% and Trebbiano di Soave 20%.

CONTENTS
Alcohol 11.5% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Soft pressing and fermentation without skins.
Control of the temperature fermentation.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Straw yellow. Floral bouquet.
Round taste with a hint of fresh acidity.

SERVING INFORMATION
10° to 12° C in tulip glass.

DINING ACCOMPANIMENT
Soup and fish. Season’s first courses. Fresh cheeses in the warm season.

LONGEVITY
To drink young.

PACKAGING
Btl. 750 ml - cardboard box with 6 bottles.

Please stow away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
To the south of Lake Garda.

GRAPE VARIETIES
35 to 65% Corvina, 10 to 40% Rondinella, max 20% Molinara, Rossignola, Sangiovese, Merlot, Cabernet Sauvignon.

CONTENTS
Alcohol 11.5% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Rosè vinification with partial maceration of the solid parts.

REFINEMENT
In stainless steel vats and about 3 month in bottle.

SENSORY IMPRESSIONS
Pinkish colour with vivid nuances.
Floral bouquet.
Round and balanced taste.

SERVING INFORMATION
14° to 15° C in tulip glass.

DINING ACCOMPANIMENT
Ideal with first courses, sea fish and white meat.

LONGEVITY
To drink preferably young.

PACKAGING
Btl. 750 ml - cardboard box with 6 bottles.

Please stow away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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PRODUCTION AREA
Close to Valpolicella area.

GRAPE VARIETIES
Corvina 70%, Rondinella 20%, Corvinone 10%.

CONTENTS
Alcohol 11.5% by Vol.
Total acidity about 5.50 g/l.

VINIFICATION
Traditional fermentation with submerged cap and temperature control, malo-lactic completely developed.

REFINEMENT
In stainless steel vats and about 3 months in bottle.

SENSORY IMPRESSIONS
Ruby red colour with purple hints.
Fruity and vinous bouquet with hints of red fruits. Fresh, smooth and balanced taste.

SERVING INFORMATION
18° C in tulip glass.

DINING ACCOMPANIMENT
Light fish dishes, salami, mushrooms and cheeses.

LONGEVITY
To drink preferably young.

PACKAGING
Btl. 750 ml - cardboard box with 6 bottles.

Please stow away from light and heating, laid down in a cool place.

TECHNICAL SHEET
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