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vini_illustrazione Our Wines:

Each wine and each vintage has got its own story and its particular processing, but all wines always have something in common. As a matter of fact, we produce at present only red wines, by using grape varieties such as Corvina, Corvinone, Rondinella and Molinara.


bottiglia_sula

Doséto del Nonno – Rosso Verona I.G.T.

Specifications: Wine made from grapes from a single piece, from which it takes its name.
Dry wine bright red and easy to drink, has a fresh, vinous and dry.
 
Alcoholic content: 13,50% vol. 

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combination
Be served at an average temperature between 18 ° and 20 ° C, this type of wine with his character and cheerful wine matches easily to any main course.

bottiglia_valpolicellaClass

Valpolicella Classico Superiore D.O.C.

Specifications:  Garnet-red dry wine with good body, has an intense aroma and dry flavor.
 Refinement: 1 years in oak barrels.
Alcoholic content: 12,50% vol.

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We suggest serving this wine at a temperature between 18 ° and 20 ° C. Lending themselves to many combinations of first and second courses we offer it to you this way, with a simple plate of pasta with meat sauce.

bottiglia_valpolicellaRipas

Valpolicella Classico Superiore "Ripasso" D.O.C.

Specifications: Dry garnet-red wine with a strong bouquet with hints of red fruits and black cherries, rich and velvet-smooth flavour.
Refinement: 1 or 2 years in oak barrels.
Particularities: This type of wine is rested in oak casks with the pomace of Amarone
Alcoholic content: 13,50% / 14,00% vol. 

 abbinamento_valpolicellaRipas
combination
We suggest to seve it at a temperature of 18°-20° C. This is a full-bodied and structured wine; for this reason it is a fine companion for game dishes, roasts, and grilled or braised meats. We want to propose it combined with a roast enriched by boiled vegetables.

bottiglia_amarone

Amarone Classico della Valpolicella D.O.C.

Specifications: A strong-structured wine; intense ruby-red colour; ethereal and fragrant bouquet; delicate and velvety flavour.
Refinement: 3 years in oak barrels.
Particularities: Wine produced with dried grapes.
Alcoholic content: 15,00% vol.

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combination
We suggest to serve it at a temperature of 18°-20° C. Ideal companion for game, grilled, and braised meats, roasts and full-flavoured mature cheeses. We suggest to serve it with hare cooked in wine and carrots together with polenta.

Curiosities:
Risotto con l'Amarone (For 4 people)


Ingredients:
  • 2 glasses of Amarone
  • 200 gr. of rice
  • Salt
  • ½ of a vegetables bouillon cube
  • 50 gr of Grana Padano cheese
  • Chives
  • Extra virgin olive oil
  • 220 gr. of water

Unire in una pentola olio, erba cipollina tagliata a pezzettini e un bicchiere di Amarone. Put in a pot extra virgin olive oil, the finely chopped chives and 1 glass of Amarone. Brown for about 3 minutes and then add the rice. Stir slowely, in a way that everything mixes up and that the rice absorbs the seasoning. Add the second glass of Amarone, water, salt and ½ of a vegetables bouillon cube. Cook on a low flame for about 10 minutes and add the Grana Padano cheese . When the cooking is at the end, keep the pot closed and coered with a cloth.
If you want to enjoy the charm of the territory, then combine the risotto eith a Valpolicella Classico Superiore D.o.c.

Enjoy your meal!

 

bottiglia_recioto

Recioto Classico della Valpolicella D.O.C.

Specifications: Granet red wine with a strong bouquet; its flavour is strong, warm, sweet but with velvety tannins.
Refinement: 2 years in oak barrels
Particularities: Wine produced with dried grapes.
Alcoholic content: 13,50% / 14,00% vol.

 abbinamento_recioto
combination
We suggest to serve it at a temperature of 17°-20° C. This is a sweet wine traditionally served at the end of the meal with local biscuits and cakes or matched with dark chocolate. We present it together with some “Cantuccini” almond biscuits, a crunchy cake or a slice of chocolate cake.
 

confettura

Cherry Jam

ciliegeSpecifications:
Cherry Jam made ​​from cherries grown and harvested in our land of Marano di Valpolicella.