Wines

- Passito - Recioto della Valpolicella DOC

Colour: garnet red with purple reflections. bouquet: fruity, intense, lingering, cherry, sour cherry and cranberry notes, hints of violet, cinnamon and white pepper. flavour: sweet and harmonious, never cloying, blooming and extremely fruity with notes of red jam and cinnamon.

Technical Specifications
Origin of vineyards	• location: Valpolicella Classica towns of Maranno di Valpolicella, Negrar and mainly “Persegà Alto” Vineyard. • altitude: from 170 to 350 metres above sea level. • soil type: clay, lime and tuffaceous. • vine growing method: double Veronese pergola and Guyot. • date of vine planting: from 1970 to 2004. • cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth.
Grape harvest	• period: mid-October. • method: bunches are carefully selected and handpicked and placed in wooden crates for withering, they make up a total of 40/50% of the vineyards total production. Grapes for Recioto are only picked if it is a good vintage
Production	withering: 110/150 days, meaning a loss of 40/50% in weight. • winemaking method: between the end of January and the end of February a part of the withered grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/8 days, followed by a 20-day fermentation in steel containers with automatically controlled temperature and indigenous yeasts. Then the remaining grapes are added and fermented together for a further 20 days, giving a fermentation of 40 days. • aging: the wine is aged in steel for 12 months, then in bottles for 3/6 months.
Technical data	• annual production: 4000/6000 bottles. • bottle: 500 ml Burgundy bottle. • cork: natural cork.
Serving suggestions	serve at: 16/18° C. • ideal with: warm desserts or chocolate after a meal. Must be tried with soft cheeses.

Antolini

Since the beginning the Antolini brothers have always chosen to respect the environment using special guidelines using the minimum amount of anti parasitical products. With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors”.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.