Wines

AREA
Il Giangio estate at Gambellara

GRAPES
100% Garganega

ALCOHOL LEVEL
12,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
As soon as they have been harvested,the grapes undergo a soft pressing,and then the must (after refrigeration) is fermented for 20-25 days at a controlled temperature of 18° C. (64° F.).

COLOUR
A medium-deep straw-yellow, with golden highlights.

BOUQUET
Fresh and fruity,with hints of almonds and elderfl owers.

FLAVOUR
Well-structured and full-fl avored,with an appealing, clean aftertaste, in which one fi nds hints of summer fruits and almonds.

SERVING TEMPERATURE
Serve at 10° – 12° C. (50° – 54° F.).

FOOD MATCHES
An excellent aperitif,especially for those who prefer a dry wine. It also goes well with soups, savory pasta dishes, risottos, fi sh, shellfi sh and grilled white meats.

APPELLATION
DOC

AREA
Southern part of Lake Garda

GRAPES
Trebbiano di Lugana

ALCOHOL LEVEL
12,5% vol.

BOTTLE SIZE
750 ml

VINIFICATION AND AGEING
Immediately after picking the grapes are destemmed and undergo soft pressing. The clear must is left to ferment for ten days at a controlled 18°C in order to exalt its primary aromas and organoleptic qualities. The wine stays in contact with its own yeast for at least three months.

COLOUR
A bright straw yellow with slight greenish hues.

BOUQUET
Delicate and harmoniously balanced fruity and fl owery notes with a typical and recognisable aromatic tone.

FLAVOUR
Soft and balanced with excellent freshness. It has pleasant olfactory nuances and lasts long in the mouth.

SERVING TEMPERATURE
Best served cool at 8° – 10° C.

FOOD MATCHES
A perfect aperitif, it is ideal with hors d’oeuvres and vegetable based pasta and rice dishes. It is also a very pleasant accompaniment to all seafood cuisine.

APPELLATION
DOCG 

AREA
Valpolicella, Veneto. 

GRAPES
Corvina, Rondinella, Molinara 

ALCOHOL LEVEL 
15,5% vol. 

BOTTLE SIZE
750 ml – 1500 ml 

VINIFICATION AND AGEING 
The grapes are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market. 

COLOUR
Garnet-red with brilliant ruby reflections. 

BOUQUET
Broad and nuanced, with scents of wild berries. 

FLAVOUR
Majestic and velvety, with richly fruity dried grape tones. 

SERVING TEMPERATURE
Serve at 17° – 18° C. (63° – 64° F.). 

FOOD MATCHES
A wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal. 

APPELLATION
DOC 

AREA
Valpolicella, Veneto. 

GRAPES
Corvina, Rondinella, Molinara 

ALCOHOL LEVEL
14% vol. 

BOTTLE SIZE
750 ml – 1500 ml 

VINIFICATION AND AGEING 
Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1 year and for a further six months in bottle. 

COLOUR
Intense and deep ruby-red color. 

BOUQUET
Ample and remarkably complex, with vinous tones and well-defined scents of cherries against a tenous background of chocolate. 

FLAVOUR
Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean. 

SERVING TEMPERATURE 
Serve at 17° – 18° C. (63° – 64° F.). 

FOOD MATCHES 
A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods. 

APPELLATION
Classico DOC

AREA
Podere il Giangio, Gambellara DOC

GRAPES
100% Garganega

ALCOHOL LEVEL
14% vol.

BOTTLE SIZE
500 ml

TYPE OF SOIL
On the hills that dominate the Gambellara basin. The terrain, marked by slight acidity, a sandy texture and a rich content of minerals, originated over the course of centuries through alteration of volcanic rocks. The reduced fertility of the substratum enables the vines to maintain a natural balance between vegetation and production.

TRAINING SYSTEM
The Veronese pergola.

PLANT DENSITY
3,000 vines per hectare (1,215 an acre). The average age of the vines is 16 years.

YIELD
60 quintals of grapes per hectare (2.67 tons an acre).

VINIFICATION AND AGEING
After the harvest, the grapes are subjected to drying for 4 months in appropriate rooms that are dry and airy. The fermentation of the dried grapes after pressing occurs at a controlled temperature of 18° C. (64° F.). Maturation is carried out in 7-hectoliter (184-gallon) barrels of oak of the Allier for 10 months and is followed by a further 12 months of fi ning in the bottle.