Italian extra virgin olive oil

There are many different olive varietals, different production areas in Italy and few quality certifications that is useful to know when reading the label of an olive oil bottle.
The regulation concerning olive oil labelling is very strict and detailed, you can have written on the label “extra virgin olive oil” (olio extra vergine d’oliva), “virgin olive oil” (olio vergine d’oliva), “olive oil” (olio d’oliva). And even if they are all made with the same fruit, these oils are very different in quality, acidity, taste and of course price.

Italian extra virgin olive oil: Veneto oil

Verona Oil

The province of Verona is the highest area of ​​the world where it is possible to grow the olive tree for the production of olive oil. There are two production areas certified with the D.O.P .: Garda-Orientale and Veneto-Valpolicella.

Let’s see the differences between the two areas!

Garda oil

This ares is close to the Lake Garda,  a ground rich in sand and pebbles that favors an optimal drainage. It is the area closest to Lake Garda and must have at least 50% of Casaliva or Drizzar variety olives. Instead Lezzo, Favarol, Rossanel, Breed, Fort, Morcai, Trepp, Pendolino can be used for a quantity not exceeding 50%. Garda-Orientale extra-virgin olive oil is an intense green color with slight shades of yellow. Fruity and flavor with hints of sweet almond.

Valpolicella oil

The territory of the Dop Valpolicella coincides with the area where there is the  production of ​​the famous red wines D.O.C. and D.O.C.G. (Amarone in the first place). Valpolicella extra virgin olive oil must be produced at least for 50% with Grignano and Favarol fruit olives. It has a yellow color with light green shades for young oils. The scent is complex and fine, with floral, herbaceous and fruity notes with hints of apple. On the palate it is decisive, harmonious and spicy. Veneto-Valpolicella extra virgin olive oil is ideal to be used raw on carpaccio of meat or fish, boiled legumes, grilled meat and grilled fish.

Manual olive harvesting takes place between October and November! Here are the characteristics of our oil.

Olio Verona
Olio Verona Valpolicella
Olio Verona
Favarol
Favarol
Grignano
Grignano

Negrar di Valpolicella

Negrar di Valpolicella Referendum

Referendum will be sunday the 21 of October

Negrar di Valpolicella, the next Sunday, October 21, the citizens of Negrar and villages will be called to comment on the restoration or not of the ancient toponym of the City, including the historical-geographical area in which it is now famous throughout the world to be the home of the Amarone.

referendum regionale
Referendum regionale consultivo

The voting time will be from 7.00 to 23.00. The voters will have to go to the seat of belonging with an electoral card and identity document. In case of loss of the electoral card, it is possible to obtain the duplicate by going to the Citizen’s desk at the following times:
Monday 15, Tuesday 16, Wednesday 17: from 8.30 to 13.00
Thursday 18: from 8.00 to 13.00 and from 14.00 to 17.00
Friday 19: from 8.30 to 13.00 and from 14.00 to 17.00
Saturday 20: from 8.30 to 17.00
Sunday 21: from 7.00 to 23.00

Negrar di Valpolicella
Negrar di Valpolicella

2018 harvest

We are finally finishing the 2018 harvest: firstable we have manual collected in boxes the best bunches of Corvina, Corvinone, Rondinella, Oseleta and Negrara for the Amarone and now we are picking the grapes to be pressed in the same day for the Valpolicella Classico. The grapes are in perfect sanitary conditions, with a high degree of sugar and if everything goes as it should be, this vintage will be an Amarone Forlago vintage. Amarone Forlago is our best wine produced only when we have really nice summer. An Amarone della Valpolicella DOCG produced from grapes selected in the vineyard in Forlago, one hectare cultivated with Veronese pergola. We were able to produce only the 2004, 2008, 2011 and 2013 vintages. The 2018 vintage looks very similar to 2016. The plant health status is excellent, the clusters are seen with a weight higher than the average of the other years and with slightly thinner peels.

Cassettine per Amarone
Cassettine per Amarone
Valpolicella harvest
Uve fresca per Valpolicella

Amarone grapes

Corvina, Corvinone, Rondinella, Oseleta and Negrara

Amarone grapes

The word Amarone does not identify the place where this wine is produced nor the grapes used for its production. In fact, the Amarone grapes are more than one, it is a blend of dark berry grapes typical of Valpolicella. The last modification of 2011 to the specification provides for the use of corvina Veronese grapes from 45 to 95% (it is possible to substitute it with corvinone in the maximum percentage of 50%), rondinella from 5 to 30% and a small percentage of other grape varieties dark non-aromatic plants suitable for cultivation in the area.

In our vineyards we have five different grapes for Amarone: Corvina, Corvinone, Rondinella, Oseleta and Negrara. From these five grapes we produce red wines: Valpolicella, Ripasso, Amarone, Forlago, Raffaello and Recioto. We have only one red wine produced with only Corvina grapes dried for a month.

Corvinone
UVA Corvinone

Oseleta Grape

Oseleta

Oseleta is a widespread vine in Valpolicella since ancient times, it is part of the Recioto and Amarone della Valpolicella vats, even if it is not explicitly mentioned in the specification. It has been gradually rediscovered and enhanced since the 70s.

The Oseleta seems to be so called because it is very welcome to birds in fact in Venetian dialect “osei” means birds.

The screw has a very low yield and the bunch is compact, short and cylindrical. The berry is medium in size, obovoidal in shape, with a thick, thick skin of blue-black color.

The wine from Oseleta is ruby ​​red in color, intense. The nose is characterized by notes of cherry, blueberry and berries, hints that are followed by mineral tones and rich aromatic herbs. On the palate it is fruity, spicy, tannic, full-bodied, enveloping, persistent and balanced.

The Oseleta is present in our Vigolo vineyards.

Oseleta
Oseleta
Oseleta
Oseleta

Corvinone grape

Corvinone

A really good grape for Appassimento

Corvinone

Corvinone is a grape that we have in our vineyards. It is an autochthonous black grape variety used in a complementary and optional way, with a maximum of 50% in substitution of Corvina in the blend of Valpolicella, Amarone, Ripasso and Recioto wines. In the past the Corvinone was erroneously considered a biotype of Corvina and only in 1993 obtained its independence. Its name may come from the almost black color that recalls the plumage of the crow, the skin is larger than that of Corvina, ellipsoidal, with pruinose skin, dark blue.
It is a blend that lends itself well to the drying out and use of obtaining a ruby ​​red wine, with intense, fruity aromas, once spicy and with good softness, body and tannins. Compared to Corvina, it accentuates the freshness notes.

Corvinone Grape
Grappolo di Corvinone
Corvinone
UVA Corvinone