Amarone della Valpolicella

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 120 giorni. Affinamento: legno + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 120 giorni. Affinamento: legno + bottiglia.

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100 giorni. Affinamento: legno + bottiglia

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100 giorni. Affinamento: legno + bottiglia

Vendemmia: tra Settembre e Ottobre con selezione esclusivamente manuale. Appassimento in fruttaio: 100 giorni. Affinamento: legno + bottiglia

This Amarone Classico della Valpolicella Riserva is characterized by a deep pomegranate red color. The nose opens with an intense bouquet, with elegant hints of almond, enriched by pleasant aromas of cherry. On the palate it is powerful and complex, with a pleasantly spicy aftertaste. Perfect to accompany roasts and grilled red meats, it is ideal in combination with game and aged cheeses.

Masterpiece of A50 wine, created in honor of the "king" of the Veronese vineyard - Andrea Tinazzi . Only 3000 bottles of this type worldwide with 24k gold caps, woven wool labels and Andrea Tinazzi 's hand sign.

Grappa obtained from the distillation of freshly drained pomace, aged for eighteen months in medium toasted oak barriques. It has a warm amber colour, sweet aromas of black cherries and vanilla, an intense and full flavour. For great enthusiasts and for a very special gift, thanks to the beautiful decanter-sized bottle.

Tasting notes Color: Intense amber. Bouquet: Elegant and intense, with persuasive notes of raisins, tobacco, coffee and black cherry. Taste: Soft, velvety and rich, with persistent notes of dried fruit and spices.

The Amarone Classico has kept its typicality unaltered by bringing out the "essence of the territory" of Valpolicella in an important way without exceeding the residual sugar. It is a product with personality and great structure but which also manages to communicate elegance and depth in tasting, as well as great complexity.

The grapes are dried for at least 4 months from the harvest, losing at least 40% of their weight. Fermentation temperature between 18° and 22° C. Maceration time: 20 days

Cleopatra Oro is a line of Grappas from the Poli Distillerie obtained from very fresh pomace, characterized by an extreme finesse and aromatic cleanliness, due to a vacuum distillation with a unique system of its kind: Crysopea.

Amarone, the flagship product of the Righetti company, is obtained with the ancient method of drying. From October to March, the best bunches of the Corvina, Molinara and Rondinella varieties are left to dry in special rooms, where the right level of humidity and ventilation allow optimal dehydration of the grapes. After the grapes are pressed and fermented, the wine is left to age for three years in oak barrels and barriques. The refinement then continues in the bottle for about 12 months.

Grappa di Corvina, Corvinone and Rondinella, obtained from the distillation of pomace obtained from the pressing of the Amarone grapes following a drying of 4/5 months in the loft. The distillation takes place at low pressure with a discontinuous system, in order to preserve the aromas and scents of the raw materials. The distillate obtained is aged in oak barrels for about 6/7 months. Enveloping aroma, rich and intense flavour.

The Amarone di Ca' Rugate "Punta 470" announces itself in the glass with a well concentrated garnet colour. The olfactory bouquet that emerges on the nose is broad, where various notes of small berry fruits such as blackberry, cherry and currant can be traced, alternating with spicy references. On the palate it has an excellent structure, powerful and energetic thanks to a round sip, which wraps the palate with softness; it closes with a finish of excellent persistence, characterized by an aftertaste that recalls the flavor of the dried grapes from which the Amarone production process is born. A label of important depth both on the nose and in the mouth, which comes from a meticulous production process, in which each phase of the production is followed with care and attention, until the wine, after a good period of refinement, is not ready to be bottled. A great expression, dense, intense and elegant. The "Punta 470" takes shape from the union between Corvina, Corvinone and Rondinella, varieties grown in soils rich in skeleton and limestone located in the hilly area of Montecchia di Crosara. The manual harvest begins during the second half of September, taking care to place the bunches in boxes without overlapping them, in order to guarantee correct ventilation. The bunches wither for 4-5 months in a fruit cellar, dehydrating and thus concentrating their sugary substances; then we proceed with the pressing, and the must obtained is fermented in steel. The wine ages for 30-36 months in 500-litre oak tonneaux and 25-hectolitre barrels.

The Amarone di Ca' Rugate "Punta 470" announces itself in the glass with a well concentrated garnet colour. The olfactory bouquet that emerges on the nose is broad, where various notes of small berry fruits such as blackberry, cherry and currant can be traced, alternating with spicy references. On the palate it has an excellent structure, powerful and energetic thanks to a round sip, which wraps the palate with softness; it closes with a finish of excellent persistence, characterized by an aftertaste that recalls the flavor of the dried grapes from which the Amarone production process is born. A label of important depth both on the nose and in the mouth, which comes from a meticulous production process, in which each phase of the production is followed with care and attention, until the wine, after a good period of refinement, is not ready to be bottled. A great expression, dense, intense and elegant. The "Punta 470" takes shape from the union between Corvina, Corvinone and Rondinella, varieties grown in soils rich in skeleton and limestone located in the hilly area of Montecchia di Crosara. The manual harvest begins during the second half of September, taking care to place the bunches in boxes without overlapping them, in order to guarantee correct ventilation. The bunches wither for 4-5 months in a fruit cellar, dehydrating and thus concentrating their sugary substances; then we proceed with the pressing, and the must obtained is fermented in steel. The wine ages for 30-36 months in 500-litre oak tonneaux and 25-hectolitre barrels.

The Amarone di Ca' Rugate "Punta 470" announces itself in the glass with a well concentrated garnet colour. The olfactory bouquet that emerges on the nose is broad, where various notes of small berry fruits such as blackberry, cherry and currant can be traced, alternating with spicy references. On the palate it has an excellent structure, powerful and energetic thanks to a round sip, which wraps the palate with softness; it closes with a finish of excellent persistence, characterized by an aftertaste that recalls the flavor of the dried grapes from which the Amarone production process is born. A label of important depth both on the nose and in the mouth, which comes from a meticulous production process, in which each phase of the production is followed with care and attention, until the wine, after a good period of refinement, is not ready to be bottled. A great expression, dense, intense and elegant. The "Punta 470" takes shape from the union between Corvina, Corvinone and Rondinella, varieties grown in soils rich in skeleton and limestone located in the hilly area of Montecchia di Crosara. The manual harvest begins during the second half of September, taking care to place the bunches in boxes without overlapping them, in order to guarantee correct ventilation. The bunches wither for 4-5 months in a fruit cellar, dehydrating and thus concentrating their sugary substances; then we proceed with the pressing, and the must obtained is fermented in steel. The wine ages for 30-36 months in 500-litre oak tonneaux and 25-hectolitre barrels.