Alcese Passito Bianco
Custode
Denomination
Indicazione Geografica Tipica
Produzione
500 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Parona. Pergola training system at 3000 vines per hectare. Age of vines 30 years. Limey-tuffaceous soil, predominantly clayey. We get very low yields from this vineyard, around 60 quintals per hectare.
VARIETY
100% Cabernet Sauvignon
HARVEST
Harvested late, after mid-October, in 5/6K g crates. Quick drying in “fruttaio” fruit cellar for about 15 days.
VINIFICATION AND AGING
The grapes are vinified in stainless steel where cold maceration is initially carried out for about ten days. Alcoholic fermentation takes place at a controlled temperature and lasts for about a month. Malolactic fermentation occurs spontaneously in 500-liter tonneaux, where the wine is aged for 24 months. Rests in bottles for at least 6 months.
TASTING NOTES
Red color tending to deep purple. This is a full-bodied wine supported by pleasant acidity. Hints of small ripe red and black fruits on the nose, along with spicy and woody notes. Soft and rich on the palate, with elegant, silky tannins and a lingering fresh finish.
FOOD PAIRINGS
A full-bodied wine, it goes well with red meats, roasts and aged cheeses. Serving temperature: 18 – 20° C.
Our wines
Organically grown in the paradise of biodiversity
Capochino
Denomination
Indicazione Geografica Tipica
Produzione
1500 bottles
TYPE
Dry white wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Vendri. This old pergola planting consists of 60-70 year old vines with limited production. The soil is clayey-limey and particularly rocky.
VARIETY
100% Garganega
HARVEST
Late harvest between late October and early November; hand-picked in 5/6 kg crates.
VINIFICATION AND AGING
Fresh grapes are harvested during the early morning hours to preserve the quality and integrity of each bunch. The grapes are then destemmed and gently crushed. Vinification takes place in stainless steel. Before fermentation, a process of cryomaceration is carried out, which involves cooling the skins and must to a temperature of 5° C for about 24 hours. After maceration only the free-run juice is extracted, which is then fermented slowly at a controlled temperature. The wine is aged in steel on fine lees and rests in the bottle for about 6 months.
TASTING NOTES
Straw-yellow color. Very complex nose, hinting at exotic aromas of pineapple and passion fruit. Typical varietal notes follow, with immediately recognizable fragrance of white flowers, peach and almond. Fresh and balanced on the palate, savory and fairly persistent.
FOOD PAIRINGS
Ideal with many types of appetizers, pasta and risotto dishes, and fish. Also excellent with white meat such as chicken or rabbit.
Our wines
Organically grown in a paradise of biodiversity
Valpolicella
Denomination
Denominazione di Origine Controllata
PRODUCTION
2500 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Parona. 3000 vines per hectare, pergola training system, average age of vines 20 years. Medium-texture tuffaceous limestone soil.
VARIETY
70% Corvina, 30% Rondinella
HARVEST
Harvested by hand between mid-September and the first week of October.
VINIFICATION AND AGING
Fresh grapes harvested and immediately destemmed, not crushed. Vinification takes place in stainless steel. A short cold maceration at about 10 degrees is followed by temperature-controlled alcoholic fermentation. Brief daily pumping over and delestage. Aged in stainless steel for 7 to 8 months.
TASTING NOTES
Light ruby red color with violet hues. Strongly varietal nose of spices blended with red fruits like strawberries and raspberries. Medium-bodied and persistent on the palate, the aromatic fruit notes are well linked to a very elegant evolving tannin. A young and very fresh wine. Refined, elegant and fragrant.
FOOD PAIRINGS
Suitable for the whole meal, especially good with pasta dishes and soups. Simple meat-based dishes. Excellent with cured meats and medium-aged cheeses. Serving temperature: 14-16° C.
Our wines
Organically grown in a paradise of biodiversity
Amarone della Valpolicella
Denomination
Denominazione di Origine Controllata e Garantita
PRODUCTION
1500 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
A selection of the finest grapes produced in our Vendri and Parona vineyards. Pergola training system, average age of vines 40 years.
VARIETY
60% Corvina, 30% Corvinone, 10% Rondinella
HARVEST
Harvested by hand in 5/6 kg crates. Slow drying in “fruttaio” fruit cellar for about 90 days.
VINIFICATION AND AGING
Vinification takes place in stainless steel with complete control of all processing steps. A fifteen-day cold maceration is followed by a slow alcoholic fermentation that lasts for at least a month. After alcoholic fermentation is complete, the wine remains on the skins for an additional fifteen days (post-fermentation maceration) to fully express the character of the grapes. The wine rests in large 2000-liter Slavonian oak barrels for at least 48 months. Aged in bottles for at least six months.
TASTING NOTES
Intense ruby red color with light garnet hues. The nose opens with hints of cherry, whole red fruits mix with elegant spicy notes, aromatic herbs, tobacco and licorice. Full-bodied on the palate, significant freshness and velvety tannins. Red fruits and spice return, along with a slight savory note. The finish is fresh and refined, in perfect balance with the tannic texture.
FOOD PAIRINGS
A full-bodied wine that goes well with pasta with meat sauces, ideal for bold dishes with intense aromatics. Excellent with cured meats or well-aged cheeses. A wine for contemplation. Serving temperature: 18 – 20° C.
Our wines
Organically grown in a paradise of biodiversity
Valpolicella Ripasso
Denomination
Denominazione di Origine Controllata
PRODUCTION
3000 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Parona. 3000 vines per hectare, pergola training system, average age of vines 20 years. Medium-texture tuffaceous limestone soil.
VARIETY
70% Corvina, 20% Corvinone, 10% Rondinella
HARVEST
Manual harvest in early October.
VINIFICATION AND AGING
The Valpolicella base is produced with fermentation in steel vats immediately after harvest (no drying of the grapes). In February, the second alcoholic fermentation (Re-pass) takes place by adding the wine to the Amarone pomace that is still fermenting. Spontaneous malolactic fermentation in casks. Aged in large 2000-liter Slavonian oak barrels for at least 30 months.
TASTING NOTES
Bright red, deep ruby color. Red fruits prevail on the nose, with distinct hints of cherry. Additional floral notes. A pleasant spiciness rounds out a complex aromatic bouquet. On the palate, all the elegance of Valpolicella: a good structure meets excellent freshness and drinkability.
FOOD PAIRINGS
Excellent with hearty pastas or risottos, or main dishes of red meat. Ideal with boiled and roasted meats. Serving temperature: 18° C.
Our wines
Organically grown in a paradise of biodiversity
Valpolicella Superiore
Denomination
Denominazione di Origine Controllata
PRODUCTION
4000 bottles
TYPE
Dry red wine
VINEYARD AND SOIL
Grapes produced in our vineyard in Vendri. 3500 vines per hectare, pergola training system, average age of vines 15 years. Soil is very chalky and rocky, rich in organic matter.
VARIETY
60% Corvina, 35% Corvinone, 5% Rondinella
HARVEST
Late manual harvest in mid-October.
VINIFICATION AND AGING
Fresh grapes harvested and immediately destemmed, not crushed. Vinification takes place in stainless steel. A short cold maceration is followed by temperature-controlled alcoholic fermentation. Brief daily pumping over and delestage. Spontaneous malolactic fermentation. One part ages in steel, the other in French oak tonneaux for at least 12 months.
TASTING NOTES
A distinctive wine, with good structure, firm and elegant. Ruby red color. Very complex on the nose, notes of red fruits emerge with pleasant hints of spices. The taste is dry and persistent, the tannin is still lively and vivid.
FOOD PAIRINGS
Excellent paired with red meats and game. It goes well with traditional Veronese dishes such as pasta with meat sauces, risottos and boiled meats. Serving temperature: 16-18° C.
