Valpolicella

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.