Wines
Valpolicella Classico doc
Valpolicella Dal Cero is produced from Corvina, Rondinella and Molinara grapes, native to Verona and synonymous with Veronese wines. Here we find them in the freshest and most delicate version. It is reminiscent of traditional wine, excellent for any occasion.
| VINIFICATION | The hand-harvested clusters are de-stemmed and pressed, then the must macerates and ferments in stainless steel for 10-12 days, after which the new wine is pressed off the skins and rests in concrete vats for a minimum of 6 months. |
| MATURATION | Between 6 and 14 months in concrete vats. |
| SENSORY PROFILE | A luminous ruby red in appearance, it stands out for its crisp freshness on a nose that is both stylish and refined, with delicate scents of cherry and morello cherry blossoms. Crisp and long-lingering in the mouth, it embodies the red wine deeply traditional to the area, perfect on every occasion. |
| SERVING SUGGESTIONS | Perfect as an aperitif wine, it is delicious as well with main courses of lighter meats and boiled red meats, and with more casual meals. |
| ALCOHOL | 13 % vol. |
| SERVING TEMPERATURE | 18 °C |
Dal Cero
The Dal Cero family has consolidated the values set in 1934 by grandfather Augusto at the time of the foundation: respect for the values of the land, sustainability of the territory, personal assessment of the quality of the land and its potential.
This is why Davide, Nico and Francesca Dal Cero have put their signature on the labels. This emphasises how important this challenge is: to be a leading player in an area with a high vocation such as Valpolicella with a distinctive and important voice in terms of drinkability and flavour. Located on the borders of Soave and Roncà growing areas, Valpolicella region showcases an absolutely unique geological structure
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.
