Pozzetto

Controlled Designation of Origin

The vines and the grapes

Corvina Gentile, Corvina Grossa, Rondinella, Molinara, Croatina and Ancellotta are the grape varieties from Vigna Pozzetto that we wanted to dedicate exclusively to this wine. The Classico is a traditional wine, a  difficult wine due to the delicacy of the Corvina and without the help of drying and ageing in wood. A wine that acts as a school between generations here in the valley and that Hemingway appropriately defined as “as friendly as the house of your brother, if you and your brother are good friends”.

The harvest, vinification and ageing

Harvesting is manual and takes place between late September and early October, when the bunches have reached perfect phenolic ripeness. The grapes are placed in small boxes and pressed the same day to produce a fragrant, fresh wine. In the pre-fermentation stage, we like to use the drawing off, technique, an ancient process which consists of removing some of the liquid must before fermentation in order to increase the percentage of aromas and phenolic compounds. The pressing is very gentle and fermentation, with yeasts we select, takes place in steel vats. Ageing takes place in the bottle for about 8 months before the wine is ready to be sold.

The wine

The dark ruby colour, bright and lively, is complemented  by fragrant scents of ripe, fresh small red fruits, such as cherries and strawberries. The taste is consistent, fruity, lingering. The final taste is clean; the right nuance of flavour also makes it a very drinkable wine, captivating and most importantly easy to pair.

Pairings

It goes best with pasta dishes, white meat dishes and cheeses. Examples of pairings: Asiago cheese, semi-aged Piave cheese, Veneto ham, Sopressa Vicentina salami.

Serving

For optimum results, this wine should be served in ‘balloon’ style glasses’ at a temperature of 15 C.

Tecnhical Sheet

San Michele

Controlled Designation of Origin

The vines and the grapes

The native grapes of Valpolicella: Corvina ,Corvinone, Rondinella and the Oseleta used in this wine are cultivated in vines aged 10 years or more and are exclusive for this wine. They are grown on the hills of San Michele in Bure Alto. Its position is 200 meters above sea level in a south – east position. The earth is a calcareous mix of marlstone and skeletal soil which is ideal for these red grapes. The fantastic result is grapes rich in perfume without chemically added ingredients.

The harvest, vinification and ageing

Harvesting is manual and takes place between late September and early October, when the bunches have reached perfect phenolic ripeness. The bunches are placed into small boxes. Some of the grapes are pressed on the same day they are picked, to give us a fresh, fragrant wine, while some are dried for 30-40 days. In the pre-fermentation stage, we like to use the drawing off technique, an ancient process which consists of removing some of the liquid must before fermentation in order to increase the percentage of aromas and phenolic compounds. The pressing is very gentle and fermentation, with yeasts we select,  takes place in steel vats. Punching down is carried out by hand. Ageing takes place for 20 months in small oak casks from various French forests, with slight degrees of toasting, and later for a further 8 months in the bottle before the wine is ready to be sold.

The wine

This wine has a ruby red color, with aromas of ripe red fruits like cherries and spicy notes of pepper and vanilla. The result is a refined, elegant and extremely soft wine, easy to drink.

Pairings

It goes best with pasta dishes, white meat dishes and cheeses. Examples of pairings: Asiago cheese, semi-aged Piave cheese, Veneto ham, Sopressa Vicentina salami.

Serving

For optimum results, this wine should be opened an hour before serving. The wine is best served at a temperature of approximately 15-18 C in wide ‘balloon’ style glasses.

Tecnhical Sheet

Monte Solane

Controlled Designation of Origin

The vines and the grapes

The only grape used in the production of this wine is the ‘Corvina Gentile’. The vineyard dedicated to the production of this wine is on the nail of the south facing mountain ‘Solane’( San Giorgio di Valpoicella) positioned at an altitude of 650 meters above sea level. The vines are 20 years old and the soil is composed of compact limestone and skeletal.

The harvest, vinification and ageing

Harvesting is manual and takes place in the first week of November when the bunches have reached perfect phenolic ripeness. The grapes are placed in small boxes and pressed the same day to produce a fragrant, fresh wine. In the pre-fermentation stage, we like to use the drawing off technique, an ancient process which consists of removing some of the liquid must before fermentation in order to increase the percentage of aromas and phenolic compounds. The pressing is very gentle and fermentation, with yeasts we select, takes place in steel vats. Punching down is carried out by hand. In March, Amarone pomace is then added to the batch of wine obtained (a technique known as ripasso), and the wine takes aromas from this, also increasing its structure. Ageing takes place for 20 months in small oak barrels from various French forests, with slight degrees of toasting, and later for a further 8 months in the bottle before the wine is ready to be sold.

The wine

The wine is a deep ruby red colour; its aroma is intense with hints of ripe fruit, spices and hints of vanilla with black pepper and carnation cloves. The result is a well balanced welcoming and comforting dry wine.

Pairings

Important, flavourful pasta and rice dishes, with meat sauces; grilled, roasted, stewed, boiled red and white meats.

Serving

For optimum results, this wine should be opened a couple of hours before serving. The wine is best served at a temperature of approximately 15-18 C in wide ‘balloon’ style glasses.

Tecnhical Sheet

Valle Alta

Controlled and Guaranteed Designation of Origin

The vines and the grapes

Corvina Gentile, Corvina Grossa, Rondinella and Oseleta are the grape varieties from the Vigna di Valle Alta, located 256 m above sea level, that we wanted to dedicate to the production of our flagship wine. The exposure and altitude of this vineyard have proved ideal for native, longstanding Valpolicella grape varieties. In August we perform thinning on the bunches, removing the tip and wings, to achieve perfect phenolic ripening of the berries in the middle of the bunch.

The harvest, vinification and ageing

The grapes used to produce our Amarone are hand-picked by family members and the most experienced staff on the farm only. This takes place in October when the grapes have reached perfect phenolic ripeness. The grapes are placed in small boxes that come to our grape super-ripeness centre for a long drying period with the aim of increasing the percentage of aromatic and phenolic compounds. In the first ten days of March, when the grapes have lost more than 50% of their original weight, we select them cluster by cluster, then crush them and leave them to macerate on the skin for up to two months. Fermentation, using yeasts we select, takes place in steel vats. Punching down is carried out by hand. Ageing takes place for 24 months in small oak barrels from various French forests, with slight degrees of toasting, and continues for a further 12 months in the bottle before the wine is ready to be sold.

The Wine

In a glass, this wine presents itself in a deep ruby red color. The aroma is varied of intense floral notes and ripe fruit, notes of cherry jam and cherry liqueur, with dried fruit, plus hints of sweet spices like cinnamon and nutmeg. The taste is velvety textured, elegant and soft.

Pairings

Amarone della Valpolicella goes extremely well with red meats, game and roast meats. It is excellent with furred game such as wild boar, deer and roe deer, possibly accompanied by mushrooms or truffles. It is also an excellent conversation wine, to be drunk on its own at the end of a dinner.

Serving

For optimum results, this wine should be opened a couple of hours before serving. The wine is best served at a temperature of approximately 18 C in wide ‘balloon’ style glasses.

Tecnhical Sheet

Valle Lena

Controlled and Guaranteed Designation of Origin

The vines and the grapes

Corvina Gentile, Corvina Grossa, Rondinella and Oseleta are the grape varieties from the Vigna di Valle Lena, located 235 m above sea level, a small valley to the west of the town of Fumane, just below the Shrine of Our Lady of Salette, that we wanted to dedicate to the production of wine considered the father of Amarone. The exposure and altitude of this vineyard have proved ideal for native, longstanding Valpolicella grape varieties. In August we perform thinning on the bunches, removing the tip and wings, to reach perfect phenolic ripening of the berries in the middle of the bunch.

The harvest, vinification and ageing

The grapes used to produce our Recioto are hand-picked by family members and the most experienced staff on the farm only. This takes place in October, when the grapes have reached perfect phenolic ripeness. The grapes are placed in small boxes that come to our grape super-ripeness centre  for a long drying period, with the aim of increasing the percentage of aromatic and phenolic compounds. In the first ten days of April, when the grapes have lost 55% of their original weight, we select them cluster by cluster, then crush them and leave them to macerate on the skin for up to two months. Fermentation, using yeasts we select, takes place in steel vats, as with the Amarone, except for the final part, where alcoholic fermentation is interrupted, thereby resulting in a sweet wine. Punching down is carried out by hand. Ageing takes place in steel vats and then for a further 8 months in the bottle before being ready to be sold.

The wine

The Recioto della Valpolicella, father of the Amarone, is the traditional wine par excellence, with a velvety, harmonious flavour, ideal alongside traditional desserts and unbeatable with dried fruit and dark chocolate. Its aromas are reminiscent of cherry and plum jams.

Pairings

The Recioto della Valpolicella goes well with chocolate-based desserts, dry pastry desserts such as sbrisolona, pandoro. It also goes well with spiced desserts and pears in wine.

Serving

It should be served cool, not cold (the temperature should be around 13° -14° in balloon glasses).

Tecnhical Sheet

Pozzetto Organic Extra Virgin Olive Oil

Delicate

The olive grove

The Pozzetto blend is mainly composed of Leccino olives that, in Valpolicella Classica, always offer interesting results and however strongly bound to this territory. They never reach the quantities of the original areas as in Tuscany or central Italy, but they express a very interesting fragrance. The quality of this olive is that it remains beautifully fresh and pleasantly fruity. The delicacy of fresh olive is one of the elements that distinguishes the Pozzetto in addition to the presence of hints of green tomato leaf and a little bitterly cooked grass. 

Sensory analysis

Also on the palate the imprint of this oil is one of a light and delicate fruity product, with a substantial finish reminiscent of walnut hull and dried fruit, in addition to green olive and vegetable decoction. It has a good smoothness on the palate and is slightly spicy in the vicinity of the trigeminal nerve. The bitter component is not particularly decisive and determining. Instead, it remains delicate and frank. 

Dining combinations

The Pozzetto is an excellent extra virgin olive oil for those who love delicate flavors and the scent of olive without exaggeration. Particularly suitable for salads made from fresh seasonal vegetables such as green lettuce, red radicchio from Verona PGI or Radicchio di Treviso PGI. Pleasant also on grilled vegetables such as zucchini, carrots and aubergines. To season mountain boiled potatoes and purple potatoes. Excellent raw on classic Neapolitan pizza Margherita or with mozzarella di Bufala Campana DOP. Ideal for mixing desserts instead of butter, such as fruit pies and margarita cakes or simple yoghurt cakes. Excellent for garnishing soups, velvety soups and delicate vegetable soups, courgettes, carrots, pumpkin and potatoes. Raw for dishes such as classic tomato and basil pasta, for wet cooked lake fish or for hake fillets and other delicate fish. It is an excellent matrix for the production of Genoese or Ligurian pesto. A drop of Pozzetto is also recommended on fresh cheeses such as sour stracchino or on Casatella Trevigiana DOP. 


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San Michele Organic Extra Virgin Olive Oil

The olive Grove with defense and care plant with homeopathic remedies

The Olive Grove

There is a disarming beauty in the olive trees which wrap Casale Ugolini on Colle San Michele in a silver robe.   An olive grove whose varieties are Leccino, Grignano and Favarol, on multiple levels of terraces made of orderly and powerful stones.   On breezy days the olive trees gently shake their leaves, almost defining a graceful musical movement of Nature.  They are perched around the ancient Castrum Monteculum, gently clinging to this hill’s Tufa terrain.  These are sinuous and melodious trees, drawing simple ancestral geometric patterns in an unspoilt nature.  They are the last bastions of the plains that finish here, leaving space to hills and, nearby, the first timid peaks of the Piccole Dolomiti of Lessinia.   The olive grove on  Colle San Michele sits 200 meters above sea level.  The flurry of breezes and the quality of its soils are key elements for obtaining high quality oil with a strong individual identity.

Sensory analysis

Appreciate the pleasantness of the color of this freshly pressed oil, where green and gold hues mingle in a bright visual sensation.  Fresh and frank bouquets are its distinctive quality, not particularly intense and with a light, delicate and elegant fruitiness.  A lightly ripe and crisp olive with the herbaceous subtleties of freshly cut hay, alfalfa, Mediterranean scrubland aromas and tomato leaves.  Sensations of yellow citrus fruit with the slight tartness of cooked wild herbs and artichokes. To the palate a pleasant spiciness accompanies a not particularly strong almond flavor.   A pleasant sensation of dried fruit and almond milk in the finish.

Dining combinations

This delicate oil goes very well with salads, raw vegetables, zucchini, carrot and celery julienne.  Ideal for seasoning boiled potatoes and parsley leaves.   Excellent on delicate dishes such as risotto with not too spicy vegetables, chicken and turkey, delicate creams made of mountain potatoes and Giarratana onions.  Great with fresh and creamy cheeses such as fresh robiola from the Langhe or with Treviso crescenza or casatelle.   Try also as seasoning for buffalo mozzarella from Campania,  stracciatella from Apulia or fresh goat cheeses.


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Valle Alta Organic Extra Virgin Olive Oil

The Green Gold of Fumane

The Olive Grove

Valle Alta is an amphitheater about 250 meters above sea level, surrounded by stone terraces, vineyards and olives.  A hill tamed by man where topsoil merges with fossil marl.  Olives are an ancient inhabitant of this place, grown here since the dark epochs of the Middle Ages.  Varieties are indigenous:  Grignano and Favarol.   Every day the green and silver leaves are caressed by the light morning and evening breezes, brought to the north from the Piccole Dolomiti of Lessinia  and to the south from the great plain of the Po valley.  Lake Garda, to the west, ensures a mild climate that favors olive growth without the dangers of winter frosts.  The Upper Fumane Valley is a protective treasure chest that produces great wines and great oils, with character, personality and great identity.

Sensory analysis

The green color of the oil with lightly golden hues highlights the early harvest of the olives, when their ripeness has colors turning purplish streaks on a fundamentally green body.  The scent is definitely engaging with a medium fruity aroma and the clear perception of crisp olives.  The oil also features a pleasing sensation of cooked bitter herbs, green tomato leaves and the bouquet of white flowers, where we can also sense the pleasant flavor of artichokes, spinach and ripe green apple, the delicate aroma of fresh parsley and sage and a slight sensation of rosemary.  As the oil ages in the bottle it tends to express sensations of dry hay, with a citrus finish and a wonderfully enjoyable aftertaste of dried fruit.  It is not heavy on the palate, with a body showing mild smoothness.   It expresses itself, in aromatic consistency with the herbaceous aromas, with slight sensation of tartness and delicate spiciness.  Good overall balance.

Dining combinations

Like any quality oil from this latitude its fundamental characteristics for versatile and altogether delicate cuisine are its harmony and balanced flavor.  It is an oil with its own unique personality and character, excellent on homemade bread seasoned with mild Marsala or Cervia sea salt, peeled tomatoes and a leaf of basil.  Delicious on pummarola-style pasta with vegetables in season and, in particular, zucchini or broccoli.  And it is a necessity as raw oil to season soups and delicate squash creams, Lamon beans or lentils from Castelluccio di Norcia.  Superb on seafood such as bass or bream in salt crust, with a crudité of red prawn from Mazara del Vallo.  Delicious on raw and salted meats, as a knife-tip beaten fillet of Chianina IGP beef or with slightly spicy meat tartare.  One or two drops are ideal on medium-aged cheeses such as Piedmont tomino, Raschera DOP, Monte Veronese d’Allevo DOP, certain 10-12 month aged Alpine dairy cheeses.  And for the adventurous we also recommend it, drop by drop, on pieces of 60-70% Cocoa chocolate.

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