Catalog :: Drinks :: Wines

Classic Valpolicella -... more

€4.00

Size of food:

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Valpolicella review... more

€12.00

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ALMA CUVEE BELLA VISTA

€25.00

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Terre Forti Sangiovese... more

Red wine

€7.00

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Lombardy Ca' Dei Frati... more

In its youth it is fresh, linear and endowed with great finesse and elegance with delicate notes of white and... In its youth it is fresh, linear and endowed with great finesse and elegance with delicate notes of white and balsamic flowers, hints of apricot and almond. Time allows it to evolve, expressing the mineral notes with greater intensity. The wine acquires its complexity with hints of iodine, spices and candied fruit. In the mouth it is capable of enveloping the whole palate thanks to an important savory essence accompanied by vivacity and exuberant acidity. Alcohol content: 13% more

€27.00

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Veneto Cavalchina farm... more

Delicate but captivating in color, it expresses a bouquet of flowers with light thiol notes that anticipate a... Delicate but captivating in color, it expresses a bouquet of flowers with light thiol notes that anticipate a well-balanced mouth favoring the savory notes. It goes well with cured meats, fish and first courses. It has a typical pink color ideal for summer. Grapes Corvina, Rondinella, Molinara Vineyards: vineyards are located between 100 and 120 meters above sea level with southern exposure. Guyot training. Calcareous, clayey morainic soil with the presence of gravel. Harvest: The grapes destined for red wine are harvested two weeks before those destined for red wine, in the first weeks of September. Vinification: Traditionally obtained by draining, Bardolino pressed the grapes with the aim of giving more body to the red wine, increasing the skins/must ratio. However, the claret thus produced lacked freshness right from the harvesting period of the suitable grapes. Bardolino provides for a lower acidity in favor of more present sugars and polyphenols. Even the aromatic expression was penalized by the impossibility of clarifying the must before fermentation due to the bleeding involved in waiting for the cap to be lifted, i.e. for the start of fermentation. Now, to avoid these difficulties, the two wines are produced separately. After a pre-fermentative maceration at a temperature of 8/10°C, the must is obtained by natural draining and clarified by static settling and then fermented at a temperature of 17/18°C for 15-18 days. The malolactic fermentation is inhibited and after a short stay on the lees it is bottled. more

€20.00

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