Valpanteno Valpolicella DOC BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Training method: Guyot
Grape variety : Corvina, Rondinella, Corvinone, Molinara and a blend of local rare grapes (Croatina, Oseleta, Lugliana, Tintora)
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Right after harvesting, the grapes are crushed and the fermentation starts spontaneously from the indigenous yeasts and the pied de cuve.
The fermentation and maceration lasts about 15 days during which time the skin hat is pressed down into the wine (follatura). This process is done manually three times a day to ensure the optimal extraction of tannins and flavours from the skins and proper oxygenation.
After soft and vertical pressing, the young wine is stored in stainless steel vessel for 12 months where it matures and completes the malolactic conversion.
Finally, it ages in bottle for a min. of 4 months before release
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 12.0
Total Sulphur : 24
Residual sugar : 0.6
Superiore Valpolicella DOC BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Training method: Guyot
Grape variety : Corvina, Rondinella, Corvinone, Molinara and a blend of local rare grapes (Croatina, Oseleta, Lugliana, Tintora)
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Right after harvesting, the grapes are crushed and the fermentation starts spontaneously from the indigenous yeasts and the pied de cuve.
The fermentation and maceration lasts about 15 days during which time the skin hat is pressed down into the wine (follatura). This process is done manually three times a day to ensure the optimal extraction of tannins and flavours from the skins and proper oxygenation.
After soft and vertical pressing, the young wine is stored in stainless steel vessel for 12 months where it matures and completes the malolactic conversion.
Finally, it ages in bottle for a min. of 4 months before release
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 12.0
Total Sulphur : 24
Residual sugar : 0.6
Ripasso della Valpolicella DOC BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Training method : Traditional pergola (flat roof)
Grape variety : Corvina, Rondinella, Corvinone, Molinara and a blend of local rare grapes (Croatina, Oseleta, Lugliana, Tintora)
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In February the still young Valpolicella wine is mixed with the skin of the Amarone grapes.
A second fermentation starts spontaneously for about 10 days. This process called "Ripasso" extracts flavours and tannins from the rich skin of Amarone and gives complexity and structure to the Ripasso wine.
During fermentation the skin hat is pressed down into the wine once a day which ensures optimal extraction and proper oxygenation.
The wine then matures for 18 months and ages in bottle for a min. of 12 months before release
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 14.0
Total Sulphur : 96
Residual sugar : 0.6
Amarone della Valpolicella di Valpantena DOCG BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Training method : Traditional pergola (Flat roof)
Grape variety : Corvina, Rondinella, Corvinone, Molinara and a blend of local rare grapes (Croatina, Oseleta, Lugliana, Tintora)
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Right after harvesting, the grapes are crushed and the fermentation starts spontaneously from the indigenous yeasts and the pied de cuve.
The fermentation and maceration lasts about 15 days during which time the skin hat is pressed down into the wine (follatura). This process is done manually three times a day to ensure the optimal extraction of tannins and flavours from the skins and proper oxygenation.
After soft and vertical pressing, the young wine is stored in stainless steel vessel for 12 months where it matures and completes the malolactic conversion.
The wine then matures for 24 months and finally ages in bottle for a min. of 4 months before release
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 16.0
Total Sulphur : 70
Residual sugar : 0.7
Scojo bianco Verona IGT BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Training method : Traditional pergola (flat roof)
Grape variety : Garganega 100%
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The fresh grapes are crushed and softly pressed to extract the finest juice.
After natural clarification of the juice, the fermentation starts spontaneously from the indigenous yeasts and the pied de cuve and it lasts for about 15 days.
The temperature is controlled at 19 Celsius to keep freshness and flavours.
The wine matures in a stainless steel vessel for 6 months, with weekly batonage on lies and is then aged in bottle for min. 6 months before release
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 12.0
Total Sulphur : 71
Residual sugar : 1.4
Frizzante del Checchìn BIO
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Soil : Calcareous rocky soil on a heart of Rosso Ammonitico from Jurassic era (150 mln yrs)
Altitude : 250 - 311 msl
Exposure : South
Vine age : 2002-2004, Guyot
Grape variety : Molinara 100%
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The fresh grapes are crushed and softly pressed to extract the finest juice. After natural clarification of the juice, the fermentation starts spontaneously from the indigenous yeasts and the pied de cuve and it lasts for about 15 days.
The temperature is controlled at 19 C to keep freshness and flavours. The wine matures in a stainless steel vessel for 6 months, with weekly batonage on lies.
It is then bottled with the addition of fresh juice from the same grapes and aged for a min. of 6 months before release.
During this period the yeast and sugar content of the fresh jouice develp a second fermentation in the bottle adding texture and delicate sparkle to this fresh wine
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Natural fermentation on indigenous yeast, Unfiltered, Unclarified
Alchol Vol. : 11.5
Total Sulphur : 74
Residual sugar : 0.6