Wines

Bianco dei Leoni

Golden white dry wine made only with Garganega grape, elegant and really good with fish and soup or aperitif!
Grapes: Garganega.
Fermentation with natural yeasts in controlled temperature in steel tanks with gentle breaking up of the marc with air for 10 days.
Alcohol content: 12.5% Vol.
ervice temperature: Between 11 and 16°C.

Molinara Rosato

Production area: NEGRAR(Classic and Historic Valpolicella).
Grapes: Molinara.
Kilograms of grapes:4 kg/vineyard.
Winemaking: Same vinification of Valpolicella but with only the molinara grape
Aging: The Rosato is a mineral wine, very fruity for this reason is aged in stainless steel tanks. We use synthetic corks to preserve the freshness.
Alcohol content: 12% Vol.
Organoleptic test: Soft, very fresh and spicy with a bitter note in the final Intense, fragrant, floral and fruity. Good persistence.
Accompaniments: Appetizer, delicate dishes, fish, soups.
Service temperature: Between 11 and 16°C

Valpolicella Classico

Ruby-red wine with a vinous, distinctive, pleasant and delicate. The taste is dry, full bodied, fruity and harmonious. It goes well with all first and second courses. Excellent with red meats and cheeses.
Production area: NEGRAR (Classic and Historic Valpolicella).
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vineyard.
Fading: The grapes of Valpolicella Classico is given a month of drying to give more texture and taste to the wine.
Winemaking: The fermentation takes place in steel containers following the natural method in a dedicated room with controlled temperature. It is performed several times in the day to break the cap until it is finished the alcoholic fermentation.
Alcohol content: 13% Vol.
Organoleptic test: Red garnet, characteristic scent (old style) with fine spiciness with clear references to fruity. In the mouth rightly acid but not fruity, dry and saggy in the middle palate. Very persistent.
Accompaniments: Suitable with meat dishes.
Service temperature: Between 16 and 18°C.

Valpolicella Classico Superiore Ripasso

Wine made with the “ripasso” technique: this is a a double fermentation of  the Valpolicella on the Amarone pomace. Full-bodied, structured, enveloping and persistent. It goes well with pasta dishes, to grilled meat, roasts and game.
Production area: NEGRAR (Classic and Historic Valpolicella).
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vineyard
Fading: The grapes of Valpolicella Classico is given a month of drying to give more texture and taste to the wine.
Winemaking: The ripasso of the technique is to brush up on Valpolicella Classico on marc of Recioto / Amarone so that it can make a second fermentation and become more full, fragrant and full-bodied.
Alcohol content: 14% Vol.
Organoleptic test: Red garnet, characteristic scent (old style) with fine spiciness with clear references to fruity. In the mouth rightly acid but not fruity, dry and saggy in the middle palate. Very persistent.
Accompaniments: Suitable with meat dishes.
Service temperature: Between 16 and 18°C.

Amarone della Valpolicella Classico

Amarone is a wine of great structure, complex, elegant, velvety ruby red color with garnet highlights. It is traditionally paired with game dishes, grilled meats, stews and mature cheeses.
Is produced from dried grapes of Corvina, Corvinone, Rondinella, and Oseleta Negrar: harvested by hand in small boxes in early September and then leave them to rest until january/february so that the water contained in the grapes to evaporate! It is this drop in weight which allows to obtain a naturally strong concentration that can resist for more than twenty years and can thus bear the name Amarone.
The slow fermentation in stainless steel tanks and the long aging in French oak allow you to make Amarone a remarkable complexity and elegance!

Amarone Forlago

We have two Amarone styles: the traditional Amarone which must be dry, tannic, with an excellent structure in order to be matched with an excellent meat or hard cheese. In the best years we produce the Forlago from the best grapes we have in our land!
The Forlago Amarone is a meditation, to be tasted in the most important days in order lunch for the pleasure of relaxing with a good glass of wine.
It is characterized by a complex bouquet characterized by fruity notes and at the same time roasted notes.

Raffaello

Raffaello is the name of our father: It is a tribute wine born from the idea of getting a strong wine like Amarone but decidedly soft. It is a wine of 15 percent alcohol obtained from Amarone grapes dried for 4 months and then aged in barrels of Italian cherry wood.
Production area: NEGRAR (Classic and Historic Valpolicella).
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vineyard.
Fading: Using the technique of Amarone; selection of the best grapes in small boxes where they are allowed to rest until january/february in order to evaporate the water content and concentrate nell’acino course the wine that we will get.
Winemaking: The fermentation takes place in steel containers using natural yeasts present nell’uve and it takes about 50 days. Three times a day is made for the replacement extract as much from the pomace.
Aging: The ageing takes place in barriques (225 litres) for 68 months Italian cherry.
Organoleptic test: Ruby red color, with intense aromas and decided. Its aroma is already present as a wine with plenty of fruit with hints of cherry, black cherry and dried flowers. On the palate return of ripe fruit, cherry, dried flowers. elegant and very persistent wine.
Accompaniments: Very good with spicy cheese, gorgonzola. Excellent with game or red meat or important as a sipping wine.
Service temperature: Between 16 and 18°C.
Alcohol content: 15% Vol.

Recioto della Valpolicella Classico

An excellent dessert wine with a ruby red color with purple hues. Warm, velvety with cherry to match with a sweet good. It is a splendid dessert wine ideal with dry cakes and biscuits.
Grapes: Corvina, Corvinone, Rondinella, Oseleta, Negrar.
Kilograms of grapes: 3 kg/vigneyard.
Fading: The selection of the best grapes are still hand and, respecting the tradition, they still use tapes and wooden trellises. The grapes are left to dry until january/february in dry and well ventilated with periodic monitoring of the health of the grapes was. The pressing is done, depending on the year, in late january or early february.
Winemaking: The fermentation takes place in steel containers following the natural method in a dedicated room with controlled temperature. It is executed multiple times on the day of the hat breakage for about 40 days.
Alcohol content: 13% Vol.
Organoleptic test: Red garnet, with remarkable subtlety perfumes. The nose marmellatato and spirited with great complexity. very open and persistent bottom. In a very balanced mouth, ripe fruit aromas, black cherry; mouth of remarkable elegance immediately warm and enveloping, with ripe fruit and refreshing at the same time. Great length and persistence.
Accompaniments: Dessert wine.
Service temperature: Between 16 and 18°C.

Passito bianco

Golden yellow sweet wine. elegant scent of ripe fruit and fresh flowers with a hint of vanilla. Taste full and warm, enveloping and velvety. It is a splendid dessert wine ideal with dry cakes and biscuits.
Production area: NEGRAR (Classic and Historic Valpolicella)
Grapes: Garganega dried for 4 months.
Kilograms of grapes: 4 kg/vineyard.
Fading: The selection of the best grapes are still hand and, respecting the tradition, they still use tapes and wooden trellises. The grapes are left to dry until january/february in dry and well ventilated with periodic monitoring of the health of the grapes was. The pressing is done, depending on the year, in late january or early february.
Winemaking: The fermentation takes place in steel containers following the natural method in a dedicated room with controlled temperature. It is executed multiple times on the day of the hat breakage for about 40 days.
Alcohol content: 13% Vol.
Organoleptic test: Golden yellow color with amber reflections, the scent is intense, noble, fruity. The palate is velvety, sweet with a lot of composure, round and persistent taste with almond and vanilla. wine of great character.
Accompaniments: Dessert wine, you can also enjoy alone, with friends in the evenings.
Service temperature: Between 13 and 16°C.

Rita Ripasso

Rita is a white wine made from dried grapes Garganega dedicated to our mother Rita.
The grapes are harvested in September in small boxes and pressed in january, the wine is aged in oak barrels in order to obtain a structured wine with its 15 degrees. Ideal with cheese, aperitif or with sweet dried.
Grapes: Garganega.
Kilograms of grapes: 4 kg/vineyard.
Fading: We apply the technique of Recioto: manual selection of grapes in drying in bins give more concentration and structure to the wine.
Winemaking: The fermentation takes place in steel containers and it takes about 35 rounds. Every day you run day the breaking of the hat to obtain a higher extraction from the grapes.
Alcohol content: 15% Vol.
Organoleptic test: Golden yellow color with amber reflections, the scent is intense, noble, fruity with hints of apple and banana. The palate is velvety, soft, round and persistent taste with hints of almond and exotic fruits. The perception of alcohol is well balanced by the wine body.
Aging: The ageing takes place in French barrels from 225 litres for around 12 months and at least 12 months in the bottle.
Accompaniments: Cheese, appetizer, dry sweets.
Service temperature: 15°C.