Valpolicella

Amarone is the symbolic wine of Valpolicella and represents an exciting challenge for the Pieropan Company. This wine comes from the family's desire to compete with the unique territory of Valpolicella, in Cellore di Illasi. Amarone fulfills the dream of an important, rich and structured wine, but also elegant and fine, a distinctive element of the wines of the Pieropan company.

Amarone is the symbolic wine of Valpolicella and represents an exciting challenge for the Pieropan Company. This wine comes from the family's desire to compete with the unique territory of Valpolicella, in Cellore di Illasi. Amarone fulfills the dream of an important, rich and structured wine, but also elegant and fine, a distinctive element of the wines of the Pieropan company.

Ruberpan Valpolicella Superiore wine was born in 2003 from vineyards located in Cellore di Illasi, on Monte Garzon. The new winery is based in the prestigious Villa Cipolla Pieropan in Tregnago, in the province of Verona. The name of the wine derives from ruber, a Latin term that indicates the ruby red color and from “Pan” which is linked to the family surname.

Ruberpan Valpolicella Superiore wine was born in 2003 from vineyards located in Cellore di Illasi, on Monte Garzon. The new winery is based in the prestigious Villa Cipolla Pieropan in Tregnago, in the province of Verona. The name of the wine derives from ruber, a Latin term that indicates the ruby red color and from “Pan” which is linked to the family surname.

Ruberpan Valpolicella Superiore wine was born in 2003 from vineyards located in Cellore di Illasi, on Monte Garzon. The new winery is based in the prestigious Villa Cipolla Pieropan in Tregnago, in the province of Verona. The name of the wine derives from ruber, a Latin term that indicates the ruby red color and from “Pan” which is linked to the family surname.

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.

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.

Vendemmia: fine Settembre con selezione esclusivamente manuale. Appassimento in fruttaio: 130 giorni. Affinamento:legno + bottiglia.

Vendemmia: fine Settembre con selezione esclusivamente manuale. Appassimento in fruttaio: 130 giorni. Affinamento:legno + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale in casse. Appassimento in fruttaio: 40 giorni. Affinamento: legno + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: fine Settembre, inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Recioto. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Conservazione in acciaio fino a Febbraio e ripasso sulle vinacce di Amarone. Affinamento: legno + acciaio + bottiglia.

Vendemmia: Settembre fino inizio Ottobre con selezione esclusivamente manuale. Affinamento: acciaio.

Vendemmia: Settembre fino inizio Ottobre con selezione esclusivamente manuale. Affinamento: acciaio.

Vendemmia: Settembre fino inizio Ottobre con selezione esclusivamente manuale. Affinamento: acciaio.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Ripasso sulle vinacce dell’Amarone con contatto per 15 giorni. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Ripasso sulle vinacce dell’Amarone con contatto per 15 giorni. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Ripasso sulle vinacce dell’Amarone con contatto per 15 giorni. Affinamento: legno + acciaio + bottiglia.

Vendemmia: inizio Ottobre con selezione esclusivamente manuale. Ripasso sulle vinacce dell’Amarone con contatto per 15 giorni. Affinamento: legno + acciaio + bottiglia.

Recioto della Valpolicella Docg Classico is the symbol of the Valpolicella Classica viticulture based on the particular process of natural drying of the ripest grapes. It is considered the origin of Amarone, and its history is ancient, it can even be traced back to the time of the ancient Romans.

Rubino intenso e impenetrabile il colore. Seducente al naso, si apre con note di frutta nera surmatura, che sono impreziosite da complessi richiami alla moka, al cioccolato fondente, al pepe e al rovere. L’assaggio è di corpo e generoso, regala una trama tannica vellutata e liscia, e possiede una chiusura superba e affascinante.

Rubino intenso e impenetrabile il colore. Seducente al naso, si apre con note di frutta nera surmatura, che sono impreziosite da complessi richiami alla moka, al cioccolato fondente, al pepe e al rovere. L’assaggio è di corpo e generoso, regala una trama tannica vellutata e liscia, e possiede una chiusura superba e affascinante.

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.

The Recioto della Valpolicella of the Giuseppe Quintarelli was born in Negrar, in the heart of the Valpolicella Classica, where the vineyards rest on hilly terrain of volcanic and calcareous nature. Wine capable of rising like few others and enjoying bottle aging.

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.

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.

Denomination: Valpolicella Ripasso DOC. Grapes: Corvina, Corvinone, Rondinella. Recommended pairings: Long cooking or grilled meat, excellent "meditation wine". Alcohol: 14.5% Vol. Format: 0.75 litres. Serving temperature: 18°C. Typology: Red.

Valpolicella Superiore obtained from grapes from the hills located in the heart of the Valpolicella Classica. Produced with the ripasso technique, by means of which the wine undergoes a second light refermentation on the Amarone pomace and then aged in Slavonian oak barrels for 12 months. The result is a full-bodied wine with an intense color. Refined bouquet of long intensity, soft and velvety with a predominance of cherry which dominates the pleasant hints of cocoa, tobacco and vanilla. It goes perfectly with game, grilled meat as well as very mature cheeses.

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

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.

The grapes, the same used for the production of Amarone, are left to dry in the plateaus for a few months and pressed in March when they have reached their maximum sugar concentration.

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.

Deep garnet red colour. The aromas are fruity with notes of cherry and red fruit with hints of flowers and spices. The taste in the mouth is full and velvety thanks to the soft tannins that characterize it.

Deep ruby red dress, a Valpolicella Superiore with aromas of small red fruits, from blackberry to currant to cherry that blend well in a splendid harmony of spicy flavors given by the aging in barrel. Letting the wine decant from the important organoleptic structure and important tannins, it is possible to perceive the softness on the palate. Enveloping and sensual, it is perfect for your most intense evenings with important dinners with the strongest flavours.

The Valpolicella Classico Superiore "Campo Bastiglia" by Cà Rugate has a deep garnet red colour. On the nose the aromas are fruity with notes of cherry and red fruit with floral and spice nuances. The taste is full and velvety thanks to the soft tannins that characterize it. Ripasso is a traditional practice which involves, after pressing the dried Amarone grapes, the refermentation of the pomace on a vintage wine. The subsequent refinement takes place 50% in tonneaux and 50% in steel for a period of about 8 months. The best grapes from the various owned vineyards are located in the hilly area of Montecchia di Crosara, in soils rich in skeleton and mainly calcareous. A great wine with excellent value for money.

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.

Deep ruby red colour. The aromas are of small berry fruits, blackberry, currant and cherry, well married to spicy notes due to the aging in wood. On the palate it is soft, with good tannins, which integrates pleasantly with a welcome sensation of freshness.

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.

Ruby red colour. Intense and persistent aromas reminiscent of blackberry and cherry. On the palate it is soft, slightly tannic and with good flavor.

Very deep ruby red colour. Aromas of small berry black fruit, with sensations of aromatic herbs and spices on the finish. Taste sweetness clear, round and soon contrasted by the silky sensation of the tannins.

A traditional Amarone, able to excite and involve.

In Ripasso the fruit is combined with spices, thanks to an exclusive technique of these lands which gives it its name: for its grapes, its characteristics and for the way it is produced it is a unique wine. A full-bodied and at the same time captivating, soft and enveloping character. A wine designed to last over time.

Allegrini , thanks to the knowledge gained through years of experimentation and research, has perfected a style of Amarone capable of maintaining and enhancing the integrity of the fruit, thanks to a mix of tradition and innovation that has its roots in 1854 . Amarone is the result of all the wisdom of the Allegrini family, a true classic of the denomination, a red that sums up tradition, territory and peasant wisdom . Corvina, Corvinone, Rondinella and Oseleta are left to wither at least until December, checking their health on a daily basis: the result is history, passion and continuous growth.

Allegrini , thanks to the knowledge gained through years of experimentation and research, has perfected a style of Amarone capable of maintaining and enhancing the integrity of the fruit, thanks to a mix of tradition and innovation that has its roots in 1854 . Amarone is the result of all the wisdom of the Allegrini family, a true classic of the denomination, a red that sums up tradition, territory and peasant wisdom . Corvina, Corvinone, Rondinella and Oseleta are left to wither at least until December, checking their health on a daily basis: the result is history, passion and continuous growth.

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.

Charming and lively garnet red. On the nose, an explosive note of morello cherry jam accompanied by a refreshing note of rhubarb which gives way to intriguing aromatic herbs in the finish. Great thickness and depth where the alcohol finds a unique balance in the lively acidity and in very elegant tannins.

Charming and lively garnet red. On the nose, an explosive note of morello cherry jam accompanied by a refreshing note of rhubarb which gives way to intriguing aromatic herbs in the finish. Great thickness and depth where the alcohol finds a unico.Con balance in the lively acidity and in very elegant tannins. With its characteristic deep and intense garnet red color, the Amarone della Valpolicella Ciliegio belonging to the Armando Gianolli Reserve is one of the best known traditional wines Italian. The taste is full-bodied and persistent, and goes well with the tasting of long-aged cheeses. The scents of fruit jam predominate on the nose, amalgamated with final notes of tobacco.

The Amarone produced by the La Collina dei Ciliegi company has an intense ruby red color with brilliant garnet hues. Complex and sumptuous bouquet on the nose. The initial sweet nuances of cherry and jam are then wrapped in spices and a delicate leather finish. On the palate it is full, enveloping, strong and gentle at the same time, with a long and balanced finish. It fits perfectly with strong stewed and grilled game, braised meats and long-aged cheeses. The aftertaste deriving from the drying of the grapes also marries it with sweet and sour cuisine.

The Amarone Ciliegio produced by the La Collina dei Ciliegi winery is a noble wine, one of the greatest reds of the Italian tradition; comes from the best selected grapes Corvina Veronese, Corvinone and Rondinella in the Verona area. A symbolic wine, with a great structure that envelops the palate in a thick and warm sip. This Amarone della Valpolicella ages in wood for 24 months and then ages in the bottle for 6 months.

Enveloping in the mouth, with a long and pleasant finish, it is to be tried with a slice of delicious chocolate salami, with a spicy zola crouton and even alone, in peace and relaxation.

You don't live on Amarone alone (unfortunately). But even a good Ripasso della Valpolicella DOC, like this Maciòn can give great satisfaction. The Collina dei Ciliegi, modern, well-exposed high-altitude vineyards, produces it from the Corvina Veronese, Corvinone and Rondinella grapes that ripen under the Valpantena sun. After vinification in red, this wine undergoes a second (slow) fermentation, activated by the pomace of Amarone and Recioto. This slow passage gives the wine greater complexity, without reaching the levels of the two noble older brothers. A phase of maturation in oak barrels follows which lasts for about 9 months and, subsequently, refinement in glass for another 6 months. Deep ruby red with good consistency, the nose is fragrant, with clear sensations of fruit jam reminiscent of plums and cherries. In the mouth, then, it has a decisive attack and a decidedly fruity soul. A wine with a good structure, it enjoys a very soft finish. On the table it goes very well with classic roasts and delicious first courses such as a rich baked pasta.

Ruby red wine with aromas of berries and cherries. On the palate it is pleasant and fresh with an average long and pleasant aftertaste. The ideal accompaniment for dishes based on softer meat (steak) or seasoned cured meats. Try serving cooler.

Amarone is the symbolic wine of Valpolicella and represents an exciting challenge for the Pieropan Company. This wine comes from the family's desire to compete with the unique territory of Valpolicella, in Cellore di Illasi. Amarone fulfills the dream of an important, rich and structured wine, but also elegant and fine, a distinctive element of the wines of the Pieropan company.

Amarone is the symbolic wine of Valpolicella and represents an exciting challenge for the Pieropan Company. This wine comes from the family's desire to compete with the unique territory of Valpolicella, in Cellore di Illasi. Amarone fulfills the dream of an important, rich and structured wine, but also elegant and fine, a distinctive element of the wines of the Pieropan company.

Ruberpan Valpolicella Superiore wine was born in 2003 from vineyards located in Cellore di Illasi, on Monte Garzon. The new winery is based in the prestigious Villa Cipolla Pieropan in Tregnago, in the province of Verona. The name of the wine derives from ruber, a Latin term that indicates the ruby red color and from “Pan” which is linked to the family surname.

Ca'de'Rocchi is an internationally defined line of Tinazzi . 100% Venetian wines, however, made to be drunk, and understood, really by everyone. Even by those who approach these products for the first time. Specifically we are talking about a Valpolicella DOP, produced with the classic blend of native Veronese grapes. The base is 80% Corvina, to which is added Rondinella, 15%, and Molinara for the remaining 5%. The vinification is traditional in red, with a maceration of the skins that lasts for over a week and a rigorous temperature control throughout the fermentation phase.

The grapes, the same used for the production of Amarone, are left to dry in the plateaus for a few months and pressed in March when they have reached their maximum sugar concentration.

After the vinification of the Corvina, Molinara and Rondinella grapes and the fermentation in steel containers, the wine is re-fermented on the Amarone marc according to the traditional "ripasso" technique. The subsequent refinement in oak barrels lasts from 12 to 18 months.

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.

In the Middle Ages, the name Veriacus indicated the valley of Negrar. A wine that has a story to tell, starting from the label and the collar it carries. A story that speaks of typicality, of tradition, of the pursuit of excellence.

The Pruviniano Collection by Domìni Veneti was born from the desire to discover and enhance the territories and wines from grapes grown in the Marano valley in Valpolicella Classica. Until 1177 these territories were in fact called Pruviniano.

Recioto della Valpolicella Docg Classico is the symbol of the Valpolicella Classica viticulture based on the particular process of natural drying of the ripest grapes. It is considered the origin of Amarone, and its history is ancient, it can even be traced back to the time of the ancient Romans.