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Our most prestigious bottles are wrapped by hand, one by one, as the result of a family tradition that stems from the times of Giuliano’s grandfather, Emilio.
Our Amarone Riserva bottles, the best of the line, are sealed through the manual application of wax, which is an essential element for preserving wine for decades.
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Description:
A modern wine that arises from historic Valpolicella Classica grapes (Corvina, Rondinella, Molinara). The wine is best drunk young, to fully appreciate its aromatic intensity. This is the perfect accompaniment to the wide variety of dishes that the Mediterranean area has to offer.
Serve at 14-16°C, open the bottle a few minutes before serving.
Bottle size:
750 ml.
Grape varieties:
Corvina, Molinara, Rondinella and other varieties in smaller percentages.
Harvest:
In the middle of September, exclusively manual harvest.
Vinification:
The traditional Valpolicella red grapes, produced in the vineyards of Negrar at around 300 m.a.s.l., are left to ferment in stainless-steel tanks for about 12 days together with the grape skins, after a soft pressing. Fermentation temperature is crucial for this young wine and is often checked. Techniques of pumping-over and punching-down are employed in order to extract more aroma and colour.
Ageing:
2 months in bottle.
Alcoholic percentage:
12 % Vol.
Description:
A modern wine that arises from historic Valpolicella Classica grapes (Corvina, Rondinella, Molinara). The wine is best drunk young, to fully appreciate its aromatic intensity. This is the perfect accompaniment to the wide variety of dishes that the Mediterranean area has to offer.
Serve at 14-16°C, open the bottle about half an hour before serving.
Bottle size:
750 ml.
Grape varieties:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
At the end of September with manual harvest. The grapes carefully picked and placed in wooden crates (plateau) where they undergo a short appassimento drying.
Vinification:
The traditional Valpolicella red grapes, produced in the vineyards of Forlago at 300 m.a.s.l., are left to ferment for about 15 days together with the grape skins, after a soft pressing. Fermentation temperature is crucial for this young wine and is often checked. Techniques of remontage and delestage are employed in order to extract more aroma and colour.
Ageing:
Partial aging in stainless-steel tanks and French-oak barrels.
Alcoholic percentage:
14,5 % Vol.
Description:
An enveloping and soft wine, “re-passed” on the grape skins of Amarone and Recioto of for every meat dishes, roast plates, game meat and mature cheeses.
To be served at 16-18°C.
Uncork at leats half an hour before drinking.
Bottle size:
750 ml.
Grape varieties:
Corvina, Rondinella, Corvinone, Oseleta and other varieties in smaller percentages.
Harvest:
In the middle of September with exclusively manual harvest.
Vinification:
Fermentation in stainless-steel tanks for about 12 days. After a 3-4 months a second fermentation is started with Amarone and Recioto grape skins and it lasts about 8 days. During this period daily remontage techniques are employed.
Ageing:
For 12 months in French-oak barriques and tonneaux and about 6 months in bottle.
Alcoholic percentage:
14 % Vol.
Description:
A wine with great structure, an intense and complex aroma. The ripe red fruits stand out well, especially the cherry. On the palate it is soft, warm, persistent and pleasantly balanced. It combines perfectly with game, spit, roasts, meat and aged cheeses.
It is advisable to uncork at least one hour before drinking.
It should be served at 16-18 ° C.
Bottle size:
750 ml.
Grape varieties:
Cabernet Sauvignon, Merlot, Corvina, Corvinone, Rondinella and other varieties in smaller percentages.
Harvest:
Harvesting takes place in 3 different phases, in order to pick the grapes at their best moment of ripeness. The first harvest, that of the early variants, takes place in the last week of August. The second is carried out towards the end of September. The last bunches are harvested in the first week of October.
Appassimento:
The grapes, harvested by hand and placed in wooden crates, are dried for 1 to 3 months, depending on the vintage.
Vinification:
Fermentation is very long and lasts just over a month, inside stainless-steel tanks. Delestage and remontage techniques are carried out daily to extract aroma and colour.
Ageing:
12 months in French-oak barriques and tonneaux. Second ageing in the bottle for a minimum of 6 months.
Alcoholic percentage:
16% Vol.
Description:
Amarone is very important within the Italian wine panorama, exclusive and incomparable symbol of Valpolicella area. This wine has a dark ruby-red colour and an intense perfume; it has a soft and velvety texture, with scent of dried fruit. Excellent when served with wild game, spit, meat, roasts and Aging cheeses.
It is advised to uncork the bottle at least some hours before drinking.
It must be served at 16-18° C.
Bottle size:
750 ml.
Vines:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
Towards the end of September. The best bunches are harvested by hand and placed in wooden crates (plateau) and taken to the drying rooms.
Appassimento:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 40% of its initial weight due to evaporation.
Vinification:
At the end of January the grapes are pressed and fermentation starts in stainless-steel tanks for 35/40 days. Fermentation temperature is consistently controlled and considered crucial for this wine. Remontage and delestage techniques are used in order to extract more aroma and colour.
Ageing:
Minimum 36 months in French-oak barriques and tonneaux and another 6 months in bottle before the sale.
Alcoholic percentage:
16% Vol.
Description:
Amarone is very important within the Italian wine panorama, exclusive and incomparable symbol of Valpolicella area. This wine has a dark ruby-red colour and an intense perfume; it has a soft and velvety texture, with scent of dried fruit. Excellent when served with wild game, spit, meat, roasts and Aging cheeses.
It is advised to uncork the bottle at least some hours before drinking.
It must be served at 16-18° C.
Bottle size:
750 ml.
Vines:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
Towards the end of September. The best bunches are harvested by hand and placed in wooden crates (plateau) and taken to the drying rooms.
Appassimento:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 40% of its initial weight due to evaporation.
Vinification:
At the end of January the grapes are pressed and fermentation starts in stainless-steel tanks for 35/40 days. Fermentation temperature is consistently controlled and considered crucial for this wine. Remontage and delestage techniques are used in order to extract more aroma and colour.
Ageing:
For the Riserva, aging in French-oak barriques and tonneaux lasts around 5 years, with continuous and weekly checks. Another ageing in the bottle for 12 months takes part, before the bottles is wax-sealed. In this way, this wine can be preserved for decades, provided that it is stored in a proper and careful proper manner.
Alcoholic percentage:
16% Vol.
Description:
Recioto is the undisputed King of Valpolicella, one of most ancient oldest wines in the world. A sweet wine with an intense ruby red colour with violet reflections and a fruity bouquet, it shares with Amarone the technique of drying the native Valpolicella grapes, but it differs due to the natural interruption of the fermentation process before all the sugars are transformed into alcohol. It goes perfectly with cheeses or even typical Veronese desserts, like sbrisolona.
Serve at a temperature of 12-14°C.
Open a few minutes before consumption.
Bottle size:
500 ml.
Grape varieties:
Corvina, Rondinella, Corvinone and other varieties in smaller percentages.
Harvest:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 40% of its initial weight due to evaporation.
Appassimento:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 50% of its initial weight due to evaporation, after an extremely long appassimento process of 4-5 months.
Vinification:
At the end of February with a soft crushing of the dried grapes, maceration and slow fermentation of 30 days. La temperatura di fermentazione è costantemente controllata e considerata fondamentale per questo vino.
Ageing:
For 10 months in stainless-steel tanks and 6 months in bottle.
Alcoholic percentage:
12,5 % Vol.
Description:
Sweet wine, amber-colored, with a fruity aroma. Obtained from the drying of white grapes and an early interruption of fermentation to preserve part of the sugars. It is an excellent wine for typical veronese desserts.
It is advised to serve it at 10 – 12° C.
Bottle size:
500 ml.
Grape varieties:
Garganega, Trebbiano, Castelli Romani and Moscato.
Harvest:
At the end of September with manual harvest. The grapes are collected into wooden crates (plateau).
Withering:
The grapes are put into wooden plateau of approximately 7 Kg and then placed to dry for around 3 months.
Vinification:
At the beginning of December the dried grapes are pressed softly, macerated and fermented for around 30 days. Fermentation temperature is constantly controlled.
Ageing:
For 10 months in stainless-steel tanks and 12 months in acacia barrels. After that, this wine is manually wax sealed to ensure a longer conservation.
Alcoholic percentage:
12 % Vol.
Description:
This still white wine (from Latin candidvs, white, candid) is the result of the last harvest carried out on the Cortesele field, where ancient Roman mosaics were discovered in the soil. The precious vines that originated this wine have been preserved thanks to a laborious, precise and careful work of removal and replanting. Thanks to the will and effort of the Franchini family, the mosaics were unearthed and the vines on that field were placed in another vineyard, where they still continue to live nowadays.
We advice to serve this wine at 12°C.
Bottle size:
750 ml.
Grape varieties:
Chardonnay, Garganega, Fernanda, Riesling, Pinot Bianco, Moscato, Saorìn.
Harvest:
exclusively by hand, during the last weeks of September. The grape bunches are selected directly in the field, eliminating the grapes that are not completely ripe.
Vinification:
a soft and gentle crushing of the grapes is carefully carried out. The must stays on the fine lees in stainless-steel tanks for several months, depending on the vintage, to refine its organoleptic characteristics
Affinamento:
in bottle for 3-4 months.
Alcoholic percentage:
13,5% Vol.
Description:
Pomace brandy (grappa). Our Grappa is created through handicraft distillation. The crystal transparency and the great aroma is a prelude to a soft taste, robust and warm, velvety and harmonious.
This highly appreciated brandy is prepared prapared with the pomace of dried grapes used for the production of Recioto.
Bottle size:
750 ml.
Category:
Pomace brandy (Grappa)
Raw material:
Fermented Recioto pomace.
Type of alambic:
Bain-marie alambic.
Distillation system:
Artisanal continuous distillation, direct steam method.
Alcoholic percentage:
43% Vol.
Description:
Pomace brandy (grappa). To produce nice grappa, it is necessary for the pomace to be fully fermented and distilled immediately after a light press. Our grappa is made using artisanal distillation. The strong aroma is a prelude to a powerful taste, robust and warm, velvety and harmonious.
This fine brandy is made from the pomace of dried grapes used for the production of Amarone.
Bottle size:
750 ml.
Category:
Pomace brandy (grappa)
Raw material:
Fermented Amarone pomace
Type of Alambicco:
Bagnomaria
Distillation system:
Artisanal continuous distillation, direct steam method.
Alcoholic percentage:
43% Vol
Description:
Extra Virgin Olive Oil of superior category obtained through cold pressing from our olives located in Paradiso (which means “Heaven” in Italian). It is indicated as a cold condiment for salads, cooked vegetables and meat or other dishes
Bottle size:
250/500/750 ml.
Production zone:
Negrar di Valpolicella, Italy
Olive varieties:
Favarol, Leccino, Pendolino, Grignan, Frantoio.
Harvesting period:
Mid to end October, from the time when the olives’ color change from green to black.
Methods of pressing:
Mechanical cold pressing of the olives.
Characteristics:
Greenish color, rich in polyphenols, low in acidity, intense and bitterish in the aftertaste.
Description:
This wine is avalableDry white wine with straw yellow colour with greenish reflections. Exotic notes appear, candied and citrus, fine, mineral and elegant. It goes well with dishes based on fish, both lake and sea, soups, savory pasta or rice dishes, white meat with gravies.
To be served at 10-12°C.
Bottle size:
750 ml.
Grape varieties:
Garganega, Fernanda, Moscato.
Harvest:
At the beginning of September with manual harvest.
Vinification:
Delicate and soft crushing of whole grapes, slow fermentation at controlled temperature.
Aging:
5 months on lees and fine yeasts.
Alcoholic percentage:
13 % Vol
Description:
A modern wine that arises from historic Valpolicella Classica grapes (Corvina, Rondinella, Molinara). The wine is best drunk young, to fully appreciate its aromatic intensity. This is the perfect accompaniment to the wide variety of dishes that the Mediterranean area has to offer.
Serve at 14-16°C, open the bottle about half an hour before serving.
Bottle size:
1,5 l.
Grape varieties:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
At the end of September with manual harvest. The grapes carefully picked and placed in wooden crates (plateau) where they undergo a short appassimento drying.
Vinification:
The traditional Valpolicella red grapes, produced in the vineyards of Forlago at 300 m.a.s.l., are left to ferment for about 15 days together with the grape skins, after a soft pressing. Fermentation temperature is crucial for this young wine and is often checked. Techniques of remontage and delestage are employed in order to extract more aroma and colour.
Ageing:
Partial aging in stainless-steel tanks and French-oak barrels.
Alcoholic percentage:
14,5 % Vol.
Descrizione:
Distillato di vinaccia (grappa). Per produrre una buona grappa è necessario che le vinacce siano completamente fermentate, distillate immediatamente dopo la svinatura e che abbiano subito una leggera pressatura. La nostra grappa nasce con distillazione artigianale. Il profumo inebriante dalle mille sfumature invita ad assaggiarla, con un gusto robusto e caldo, vellutato e armonico.
Questo pregiato distillato viene prodotto con le vinacce delle uve appassite utilizzate per la produzione del Recioto.
Formato:
750 ml.
Categoria:
Distillato di vinaccia.
Materia prima:
Vinacce di Recioto fermentate.
Tipo di alambicco:
Bagnomaria.
Sistema di distillazione:
A vapore diretto.
Gradazione alcolica:
43 % Vol
Description:
Amarone is very important within the Italian wine panorama, exclusive and incomparable symbol of Valpolicella area. This wine has a dark ruby-red colour and an intense perfume; it has a soft and velvety texture, with scent of dried fruit. Excellent when served with wild game, spit, meat, roasts and Aging cheeses.
It is advised to uncork the bottle at least some hours before drinking.
It must be served at 16-18° C.
Bottle size:
1,5 l.
Vines:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
Towards the end of September. The best bunches are harvested by hand and placed in wooden crates (plateau) and taken to the drying rooms.
Appassimento:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 40% of its initial weight due to evaporation.
Vinification:
At the end of January the grapes are pressed and fermentation starts in stainless-steel tanks for 35/40 days. Fermentation temperature is consistently controlled and considered crucial for this wine. Remontage and delestage techniques are used in order to extract more aroma and colour.
Ageing:
Minimum 36 months in French-oak barriques and tonneaux and another 6 months in bottle before the sale.
Alcoholic percentage:
16% Vol.
Descrizione:
Distillato di vinaccia (grappa). Per produrre una buona grappa è necessario che le vinacce siano completamente fermentate e distillate immediatamente dopo la svinatura e che abbiano subito una leggera pressatura. La nostra grappa nasce con distillazione artigianale. Il profumo inebriante dalle mille sfumature invita a sorseggiarla e prelude ad un piacevole gusto, robusto e caldo, vellutato e armonico.
Questo pregiato distillato viene prodotto con le vinacce delle uve appassite utilizzate per la produzione dell’Amarone.
Formato:
750 ml.
Categoria:
Distillato di vinaccia.
Materia prima:
Vinacce di Amarone fermentate.
Provenienza:
Negrar di Valpolicella
Tipo di alambicco:
Bagnomaria.
Sistema di distillazione:
A vapore diretto.
Gradazione alcolica:
43% Vol.
Description:
Amarone is very important within the Italian wine panorama, exclusive and incomparable symbol of Valpolicella area. This wine has a dark ruby-red colour and an intense perfume; it has a soft and velvety texture, with scent of dried fruit. Excellent when served with wild game, spit, meat, roasts and Aging cheeses.
It is advised to uncork the bottle at least some hours before drinking.
It must be served at 16-18° C.
Bottle size:
1,5 l.
Vines:
Corvina, Rondinella, Corvinone, Molinara and other varieties in smaller percentages.
Harvest:
Towards the end of September. The best bunches are harvested by hand and placed in wooden crates (plateau) and taken to the drying rooms.
Appassimento:
The grapes in wooden plateau of approximately 7 Kg. They rest in drying rooms where the grape looses at least 40% of its initial weight due to evaporation.
Vinification:
At the end of January the grapes are pressed and fermentation starts in stainless-steel tanks for 35/40 days. Fermentation temperature is consistently controlled and considered crucial for this wine. Remontage and delestage techniques are used in order to extract more aroma and colour.
Ageing:
For the Riserva, aging in French-oak barriques and tonneaux lasts around 5 years, with continuous and weekly checks. Another ageing in the bottle for 12 months takes part, before the bottles is wax-sealed. In this way, this wine can be preserved for decades, provided that it is stored in a proper and careful proper manner.
Alcoholic percentage:
16% Vol.
Descrizione:
Olio di Oliva Extra Vergine di categoria superiore ottenuto con la spremitura a freddo dalle nostre olive di località Paradiso nel comune di Negrar di Valpolicella. E’ indicato come condimento a freddo di insalate, verdure cotte e piatti a base di carne o altre pietanze.
Formato:
250/500/750 ml.
Zona di produzione:
Negrar di Valpolicella, Italia.
Varietà di olive:
Favarol, Leccino, Pendolino, Grignan, Frantoio.
Raccolta:
Ultima decade di Ottobre a inizio invaiatura.
Metodo di molitura:
Pressatura delle olive con procedimento meccanico a freddo.
Caratteristiche:
Colore verde, fruttato intenso, ricco di polifenoli, basso di acidità, misuratamente amaro.
Description:
A wine with great structure, an intense and complex aroma. The ripe red fruits stand out well, especially the cherry. On the palate it is soft, warm, persistent and pleasantly balanced. It combines perfectly with game, spit, roasts, meat and aged cheeses.
It is advisable to uncork at least one hour before drinking.
It should be served at 16-18 ° C.
Bottle size:
1,5 l.
Grape varieties:
Cabernet Sauvignon, Merlot, Corvina, Corvinone, Rondinella and other varieties in smaller percentages.
Harvest:
Harvesting takes place in 3 different phases, in order to pick the grapes at their best moment of ripeness. The first harvest, that of the early variants, takes place in the last week of August. The second is carried out towards the end of September. The last bunches are harvested in the first week of October.
Appassimento:
The grapes, harvested by hand and placed in wooden crates, are dried for 1 to 3 months, depending on the vintage.
Vinification:
Fermentation is very long and lasts just over a month, inside stainless-steel tanks. Delestage and remontage techniques are carried out daily to extract aroma and colour.
Ageing:
12 months in French-oak barriques and tonneaux. Second ageing in the bottle for a minimum of 6 months.
Alcoholic percentage:
16% Vol.
Descrizione:
Vino dolce, di colore giallo ambrato, dal profumo di frutta appassita e miele. Ottenuto da diverse varianti di uva a bacca bianca. Si accompagna perfettamente con i dolci tipici veronesi.
Servire ad una temperatura di 10 – 12° C.
Formato:
500 ml.
Vitigni:
Garganega, Trebbiano, Castelli Romani e Moscato.
Vendemmia:
A fine Settembre con metodo manuale e selezione accurata dei grappoli che vengono adagiati in plateau di legno.
Appassimento:
I plateau del peso di circa 7 kg vengono riposti nel fruttaio per circa 3 mesi ad essiccare.
Vinificazione:
Pigiatura a inizio dicembre con pressatura soffice, macerazione e fermentazione di circa 30 giorni con follature manuali. Fermentazione a temperatura controllata.
Affinamento:
10 mesi in botti in acciaio e 12 mesi in botti di acacia. Successivamente per questo vino si applica manualmente la ceralacca per conservarlo più a lungo.
Gradazione alcolica:
12 % Vol.
