Selected Estates of Europe » Veneto

Veneto Cabernet Igt

staff — Sun, 19 Jul 2009 18:12:50 +0000

VINEYARD: Various vineyards in the Valdadige, Piave and Garda appellations. 20 year old vines, 300m asl, 5.000 vines x Ha., loamy-clayey topsoil lying over a block of compact limestone. 100% Cabernet Sauvignon.

WINEMAKING: Grapes are picked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 5 days in horizontal rotary fermenters. The wine ages for 6 months in stainless steel tanks where it completes the malolactic fermentation prior to bottling.

APPELLATION	Veneto Cabernet Igt
VINTAGE	2006
GRAPE COMPOSITION	100% Cabernet Sauvignon
TYPE	Red / Dry
VINEYARD	100 Ha. scattered across the Valdadige, Piave and Veneto appellations.
SOIL	Clayey-gravelly soils lying over a limestone-based bedrock.
ALCOHOL	13%
PRODUCTION	1.500.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Cabernet grapes are harvested the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Rocca Bianca
WEBSITE:
WINE REGION:	Veneto

Valdadige Doc Pinot Grigio

Veneto IGT Chardonnay

Veneto IGT Cabernet

Veneto IGT Merlot

Veneto Merlot Igt

staff — Sun, 19 Jul 2009 18:04:33 +0000

WINEMAKING: Grapes are picked the second week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 5 days in horizontal rotary fermenters. The wine ages for 6 months in stainless steel tanks where it completes the malolactic fermentation prior to bottling.

APPELLATION	Veneto Merlot Igt
VINTAGE	2006
GRAPE COMPOSITION	100% Merlot
TYPE	Red / Dry
VINEYARD	100 Ha. scattered across the Valdadige, Piave and Veneto appellations.
SOIL	Clayey-gravelly soils lying over a limestone-based bedrock.
ALCOHOL	13%
PRODUCTION	1.500.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Cabernet grapes are harvested the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Rocca Bianca
WEBSITE:
WINE REGION:	Veneto

Valdadige Doc Pinot Grigio

Veneto IGT Chardonnay

Veneto IGT Cabernet

Veneto IGT Merlot

Valdadige Chardonnay Doc

staff — Sun, 19 Jul 2009 17:54:23 +0000

VINEYARD: Various vineyards in the Valdadige, Piave and Garda appellations. 15 year old vines, 300m asl, 5.000 vines x Ha., loamy-clayey topsoil lying over a block of compact limestone. 100% Chardonnay.

WINEMAKING: Grapes are picked and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts. The wine ages on its lees in stainless steel tanks for 6 months prior to bottling and commercial release.

APPELLATION	Valdadige Chardonnay Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Chardonnay
TYPE	White / Dry
VINEYARD	100 Ha. scattered across the Valdadige, Piave and Veneto appellations.
SOIL	Clayey-gravelly soils lying over a limestone-based bedrock.
ALCOHOL	12%
PRODUCTION	1.500.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Chardonnay grapes are harvested the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Rocca Bianca
WEBSITE:
WINE REGION:	Veneto

Valdadige Doc Pinot Grigio

Veneto IGT Chardonnay

Veneto IGT Cabernet

Veneto IGT Merlot

Recioto della Valpolicella Docg

staff — Sun, 19 Jul 2009 16:46:17 +0000

VINEYARD: 20 Ha. in San Colombano / Fondo Castello / Monte Tenda. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.

WINEMAKING: Grapes are handpicked in September and air-dried up to February, with a weight loss of 70% per bunch. Withered grapes are pressed, cold-soaked and fermented in temperature-controlled stainless steel tanks. The wine ages is French oak barrique for 10 months prior to bottling.

APPELLATION	Recioto della Valpolicella Docg
VINTAGE	2004
GRAPE COMPOSITION	70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola
TYPE	Red / Sweet
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	13.5%
PRODUCTION	5,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 5 months prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 24 months in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
Producer	Trabucchi
WEBSITE:
WINE REGION:	Veneto

Veneto Bianco Igt

staff — Sat, 18 Jul 2009 20:37:19 +0000

VINEYARD: 1 Ha. in Monte Tenda. 45 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo]. 100% Garganega.

WINEMAKING: Grapes are handpicked in September, gently pressed, cold-soaked and fermented in stainless steel tanks at controlled temperature. The wine ages is French oak tonneaux for 6 months prior to bottling.

APPELLATION	Veneto Bianco Igt
VINTAGE	2005
GRAPE COMPOSITION	100% Garganega
TYPE	White / Dry
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	13%
PRODUCTION	15,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Garganega grapes are hand-picked the first week of September and air-dried naturally for 1 weeks prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 8 months part in stainless steel and part in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
Producer	Trabucchi
WEBSITE:
WINE REGION:	Veneto

Valpolicella Superiore Doc

staff — Sat, 18 Jul 2009 20:27:31 +0000

VINEYARD: 15 Ha. in San Colombano. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.

WINEMAKING: Grapes are handpicked in September and air-dried for one weeks, with a weight loss of 10% per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 15 days in temperature-controlled stainless steel tanks. The wine ages is French oak tonneaux for 10 months prior to bottling.

APPELLATION	Valpolicella Superiore Doc
VINTAGE	2003
GRAPE COMPOSITION	70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola
TYPE	Red / Dry
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	13.5%
PRODUCTION	65,000 bottles
AWARDS	Gambero Rosso 3 Glasses
TASTING NOTES
WINE MAKING	Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 weeks prior to crushing. The must ferments at controlled temperature into stainless steel tanks with ambient yeasts. The wine matures for 14 months in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
Producer	Trabucchi
WEBSITE:
WINE REGION:	Veneto

Amarone della Valpolicella Doc

staff — Sat, 18 Jul 2009 20:20:03 +0000

VINEYARD: 5 Ha. in Fondo Cereolo. 35 year old Pegola. Topsoil is red clay rich in iron oxides, over a bedrock of volcanic chalk [Tufo], A blend of Corivna, Corvinone, Rondinella, Negrara, Molinara, Dindarella, Oseleta.

WINEMAKING: Grapes are handpicked in September and air-dried up until December, with a weight loss of 30% per bunch. Withered grapes are pressed, cold-soaked and fermented on the skins for 20 days in temperature-controlled stainless steel tanks. The wine ages is French oak tonneaux for 16 months prior to bottling.

APPELLATION	Amarone della Valpolicella Doc
VINTAGE	2003
GRAPE COMPOSITION	70% Corvina – 10% Rondinella – 10% Negrara – 10% Molinara, Oseleta, Terodola, Rossignola
TYPE	Red / Off-dry
VINEYARD	10 Ha. located in the eastern reaches of Valpolicella, in the prized ‘San Colombano’ and ‘Cereolo’ parcels, Val d’Illasi area.
SOIL	Clayey soil rich in iron oxides and loam, over a block of volcanic limestone.
ALCOHOL	15%
PRODUCTION	35,000 bottles
AWARDS	Wine Spectator 90 points / Parker 89 points
TASTING NOTES
WINE MAKING	Corvina, Corvinone, Negrara and the other grapes are hand-picked the first week of October and air-dried naturally for 3 months prior to crushing. The resulting must ferments at controlled temperature into stainless steel tanks. The wine ages 36 months in French oak tonneaux prior to bottling and commercial release.
FOOD MATCH
Producer Home page:
WEBSITE:
WINE REGION:	Veneto

Bardolino Chiaretto Doc

staff — Sat, 18 Jul 2009 19:55:10 +0000

BARDOLINO CHIARETTO DOC

VINEYARD: 15 Ha. located in the heart of the Bardolino / Custoza appellation. 25 year old vines, vine density up to 4.000 plants per Ha. Gravelly soil rich in sandstone and red clay, lying over a limestone-based bedrock. Moraines of glacial origin. A blend of Trebbiano, Cortese and Tocai Friulano in equal parts.

WINEMAKING: Grapes are 100% handpicked and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 24 months in Slavonia oak casks (20 to 50 Hl.). Unfined, unfiltered.

APPELLATION	Bardolino Chiaretto Doc
VINTAGE	2006
GRAPE COMPOSITION	70% Corvina, 20% Rondinella, 10% Molinara
TYPE	Rose’ / Dry
VINEYARD	5 Ha. situated in Custoza / Veneto. 30 year old vines, density up to 4.000 plants per Ha
SOIL	Clayey-gravelly soil rich in limestone and manganese
ALCOHOL	12%
PRODUCTION	40,000 bottles
AWARDS	Gambero Rosso quality/price winner
TASTING NOTES
WINE MAKING	Corvine, Rondinella and Molinara grapes were hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with ambient yeasts. Maceration lasted for 36 hours to obtain a light, bright salmon color. The wine aged in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:
WEBSITE:	www.cantinagorgo.com
WINE REGION:	Veneto

Pinot Grigio Valdadige

staff — Sat, 21 Mar 2009 00:05:01 +0000

VALDADIGE DOC PINOT GRIGIO

VINEYARD: Various vineyards in the Valdadige Doc area. 20 year old vines, 300m asl, 5.000 vines x Ha., loamy-clayey topsoil lying over a block of compact limestone. 100% Pinot Grigio.

WINEMAKING: Grapes are handpicked and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts. The wine ages on its lees in stainless steel tanks for 6 months prior to bottling and commercial release.

APPELLATION	Valdadige Pinot Grigio Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Pinot Grigio
TYPE	White / Dry
VINEYARD	100 Ha. scattered across the Valdadige, Piave and Veneto appellations.
SOIL	Clayey-gravelly soils lying over a limestone-based bedrock.
ALCOHOL	12%
PRODUCTION	1.500.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Grigio grapes are harvested the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Rocca Bianca
WEBSITE:
WINE REGION:	Veneto

Valdadige Doc Pinot Grigio

Veneto IGT Chardonnay

Veneto IGT Cabernet

Veneto IGT Merlot

Prosecco Valdobbiadene DOC ‘COL DELL’ORSO’

staff — Fri, 20 Mar 2009 23:46:58 +0000

Extra-Dry ‘COL DELL’ORSO’

VINEYARD: Col dell’Orso Cru in Colbertaldo di Vidor. 30 to 50 year old Pergola. Steep mountain-side vineyard, based on a stony soil covered by a thin overlay of grey-tinged clay. 4.000 vines x Ha. 100% Prosecco.
WINEMAKING: Grapes are handpicked around mid October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.

APPELLATION	Prosecco di Valdobbiadene Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Prosecco
TYPE	White / Sparkling / Off-dry
VINEYARD	35 to 50 year old vines situated in the upper part of the super steep, mountain-side Col dell’Orso parcel, in Colbertaldo di Vidor.
SOIL	Stony white soil known as ‘Sasso Bianco del Piave’ covered by a thin layer of grey clay rich in marine salts.
ALCOHOL	11%
PRODUCTION	90.000 bottles
AWARDS	Parker 88 points
TASTING NOTES
WINE MAKING	Prosecco grapes are hand-picked the first or second week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats with native yeasts, where it ages on the lees at cool temperature until January, when a secondary fermentation is activated to obtain natural effervescence and soft carbonic pressure. The fizzy Prosecco is then decanted, cold-stabilized and bottled.
FOOD MATCH
Producer Home page:	Frozza
WEBSITE:
WINE REGION:	Veneto

Prosecco di Valdobbiadene Doc Extra-Dry ‘Col dell’Orso’

Prosecco di Valdobbiadene Doc Frizzante ‘Val Mesdi’