5.900 Kr
Production area
Grapes harvested in the Garda area, from vineyards planted on the alluvial soils of the moraine hills, east of Lake Garda.
Grape varieties
Pinot Grigio 100%.
Yield
About 70 hl/ha.
Vinification
Soft pressing of the grapes and fermentation in stainless steel tanks at a controlled temperature.
Ageing
In stainless steel tanks.
About 3 months in the bottle.
Wine analysis
Alcohol. 12,5% vol.
Total acidity: 5,5-6 g/l
Residual sugar: 2 g/l
Sensory impressions
A delicate, pale yellow with fascinating silvery hues, it has a fine and harmonious nose offering citrus notes of bergamot and grapefruit, tropical fruit, pineapple in particular, with hints of dry herbs and thyme. The palate has a good texture, very fresh and pleasantly acidic with its touch of lime, that leaves a very sapid, almost marine impression in the mouth. The finish is long, clean, coherent with the nose and induces to take another sip.
Serving temperature
6-8° C.
Recommended food pairings
Pinot Grigio Le Calderare is already very enjoyable soon after bottling, when it pairs perfectly with light, freshwater fish recipes featuring trout, European whitefish or white-clawed crayfish. It ages well for up to 3 years, becoming increasingly complex as the time goes by, and better suited for more challenging dishes, such as risotto with perch.
Longevity
1-2 years.
Production area
The Valpolicella classica region. Vineyards planted on calcareous soils.
Grape varieties
Corvina and Corvinone 70%, Rondinella 30%.
Yield
About 70 hl/ha.
Vinification
Demmering and pressing of the grapes.
Maceration: about 7-8 days in stainless steel tanks.
Ageing
3-6 months in stainless steel tanks.
About 3 months in the bottle.
Wine analysis
Alcohol: 12,5% Vol.
Total acidity: 5.5 g/l
Residual sugar: 2 g/l
Sensory impressions
A clean ruby hue with brilliant undertones, an intense aroma of red flowers, cherry, raspberry, red currant, and base notes of spicy cinnamon and coffee: a bouquet of extraordinary harmony, elegance and richness. The palate has a rich mouthfeel, the tannins, very vibrant and with a good grip, give it a fine structure; the correct levels of acidity and alcohol contribute to creating a perfectly balanced and most enjoyable wine.
Serving temperature
14-16° C.
Recommended food pairings
Valpolicella pairs with a great variety of dishes, depending on its age. When young, it is the perfect wine for the more traditional cured meat cuts of Veneto, such as soppressa, as well as risotto, in particular that made with chicken livers. At a riper age, served in wide-brimmed glasses, it honours braised meat and liver Veneziana. A delightful marriage is that with stewed stockfish or baccalà and Lake Garda pike in sauce.
Longevity
2-3 years.
