Blend di Corvina Veronese

Verona Rosso Dal Moro comes from vineyards in the Valpolicella Classica area, located in Novare di Negrar and Val d'Illasi, east of Verona.

The Merlot and Syrah grapes are harvested in the second half of September once they have reached the perfect level of ripeness. In the cellar, the must of these varieties ferments in steel with temperature control, after which the malolactic fermentation is completed. From October onwards, the Corvina Veronese is harvested, partially dried in the fruit cellar...

The Veronese Palazzo della Torre by Allegrini originates from vineyards located on the hills of Fumane in Valpolicella, in the province of Verona. It is one of the wines that has made Allegrini's production famous worldwide.

It is produced with Corvina Veronese, Corvinone, and Rondinella grapes, harvested and selected entirely by hand in two passes, one starting from September 10 for the grapes intended for drying and the other at the beginning of October for the grapes intended for immediate vin...

The Veronese Rosso Campofiorin of Cantina Masi was born in 1964, in the vineyards located on the gentle Veronese hills.

It is produced from Corvina, Rondinella, Molinara grapes, harvested and selected entirely by hand. This wine gives life to a new category of Venetian wines inspired by the Amarone technique. His production method was defined by Hugh Johnson as "ingenious technique".

It is characterized by an intense red color. The nose opens with an elegant fruity bouquet of ripe cherry, enriched...

The Valpolicella Ripasso Superiore of Villa da Filicaja comes to life from the vineyards located in the hilly area of Valpolicella, north of Verona.

It is made up of more than half of Corvina Veronese grapes and Corvinone, Rondinella and Croatina grapes, harvested by hand. It is the result of the traditional "ripasso" technique, which consists in fermenting the must in contact with the residual pomace of Amarone, increasing its structure and longevity compared to the basic Valpolicella. Afterward...

The Veneto Corvina Scaia of Tenuta Sant'Antonio is born in vineyards located in the municipalities of Colognola ai Colli and Mezzane di Sotto, in the province of Verona.

It is produced exclusively with Corvina grapes, harvested entirely by hand. After a light cold maceration and a soft pressing, the grapes ferment in stainless steel tanks at controlled temperature. Subsequently the wine ages in the same containers before being bottled.

Scaia is characterized by a ruby red color with purple reflect...

Regolo is a Valpolicella Ripasso Superiore from the Veneto company Sartori di Verona, located in the province of Verona. We are on the vineyard hills of Valpolicella, where the company has been producing wine for four generations.

The grapes that arrive in the cellar are subjected to crushing-destemming, followed by fermentation at a controlled temperature for 8-10 days. During the second fermentation the so-called "ripasso" of the wine takes place on the Amarone pomace in the month of February. ...

The Valpolicella Ripasso Superiore Vintage Edition of the Venetian company Sartori di Verona was born on the vineyard hills of Valpolicella, where the company has been producing wine for four generations.

The grapes (Corvina Veronese, Corvinone, Rondinella, Croatina) arrived in the cellar are subjected to crushing-destemming, followed by fermentation at a controlled temperature for 8-10 days. During the second fermentation the so-called "ripasso" of the wine takes place on the Amarone pomace in t...

Grola originates from one of the most iconic vineyards in Valpolicella, situated on hilly terrain with south-east exposure and clay-limestone soil, low in organic matter but rich in texture. This wine represents Giovanni Allegrini's vision of creating a red of great elegance and personality, using mainly Corvina Veronese, Corvinone, and Rondinella grapes, cultivated with the Guyot training system.

Vinification takes place in temperature-controlled steel tanks, with fermentation lasting about 15 d...

Valpolicella Ripasso di Bertani is born in vineyards located on the hills of Valpantena and Valpolicella Classica.

It is mainly produced with Corvina Veronese grapes and with Merlot and Rondinella grapes, harvested and selected entirely by hand at the end of September. The first fermentation takes place in special, wide and low steel tanks that allow greater contact between the skins and the must, at a controlled temperature of 20-22 ° C for 2 weeks. The second fermentation, "Ripasso", takes plac...

The Valpolicella Classico Superiore di Zýmé is born in vineyards located in the Veronese municipality of Negrar, in the extraordinary territory of Valpolicella.

It is produced with a skilful blend of Corvina, Corvinone, Rondinella and Oseleta grapes, harvested and selected by hand. The first fermentation which takes place in stainless steel tanks at natural temperatures is followed by a second fermentation on the skins of Amarone according to the traditional "Ripasso" method, for 14 days. Subsequ...

The Valpolicella Ripasso Superiore by Cecilia Beretta, a brand of the Pasqua winery, is an elegant and structured red wine, made from the finest grapes grown in the clay-limestone soils of Valpantena. This denomination best expresses the tradition of Ripasso, a method that gives the wine greater complexity and aromatic depth, enhancing the characteristics of the territory.

The vinification involves an initial fermentation with skin maceration for 15 days at controlled temperature. After a resting...

Valpolicella Superiore Profasio is produced by Massimago, a Venetian winery founded in 1883 by the Cracco family and led since 2003 by Camilla Rossi Chauvenet. The company is located in Mezzane, in the province of Verona.

It consists of Corvina, Corvinone and Rondinella grapes, left to dry in the loft for a few days. Fermentation follows with maceration for a few days in steel tanks. The refinement takes place in oak barrels for approx. 12 months, followed by 12 months in the bottle.

Ruby red in c...

The Veronese Rosso Campofiorin of Cantina Masi was born in 1964, in the vineyards located on the gentle Veronese hills.

It is produced from Corvina, Rondinella, Molinara grapes, harvested and selected entirely by hand. This wine gives life to a new category of Venetian wines inspired by the Amarone technique. His production method was defined by Hugh Johnson as "ingenious technique".

Campofiorin is characterized by an intense red color. The nose opens with an elegant fruity bouquet of ripe cherry,...

This Valpolicella Classico Superiore originates from the vineyards of Villa Della Torre, winery of Marilisa Allegrini, located at 200 meters above sea level on loam-clay soil with the presence of limestone. It is produced with a typical blend of the denomination: Corvinone, Corvina, and Rondinella.

The vinification includes an initial aging phase of six months in cement, followed by twelve months in 60-hectoliter oak tonneaux. The wine is then further refined for twelve months in the bottle, ensu...

An evocative and romantic homage to one of the greatest poets of all time, Catullo is a wine that comes from the terraced vineyards of Tenuta Novare, in the heart of Valpolicella Classica, from a fine blend of 70% Corvina Veronese, 20% Corvinone and 10 % Rondinella.

This prodigious wine is obtained from the second fermentation "Ripasso" on the still sweet pomace of Amarone Classico. It ages in French oak barrels for about 12 months, plus a further year in the special concrete tanks; finally refin...

The Valpolicella Classico Superiore Sant'Urbano is a red wine that originates in the heart of Valpolicella, in Veneto. Produced by the company Speri, a historic winemaking reality with deep roots in the territory, this wine represents an authentic interpretation of the local tradition. The vineyards are located on the property of Monte Sant'Urbano, in the municipality of Fumane, at an altitude between 280 and 350 meters above sea level.

Made from Corvina Veronese, Corvinone, Rondinella, and Molin...

The Valpolicella Ripasso Superiore Cascina San Vincenzo is the result of the Pasqua family's commitment to sustainable organic viticulture in the Valpantena region. The vines grow on suitable soils, in an environment that enhances the expression of the territory. The blend consists of Corvina, Corvinone, and Rondinella, varieties that confer balance, structure, and aromatic complexity to the wine.

Vinification begins with fermentation on the skins for 15 days at controlled temperatures, followed ...

Recioto della Valpolicella Fiorato is a sweet wine from Tommasi, a Venetian winery that wisely embodies the regional winemaking tradition of which the winery is the spokesperson. The wine takes its name from the Fiorato vineyard.

Blend of Corvina Veronese, Rondinella and Molinara, the grapes are dried for 4 months. The drying is followed by temperature-controlled vinification and aging for 12 months in oak barriques.

Deep ruby red in color, it reveals to the nose aromas of cherry jam and in alcoho...

Montegradella is a red wine from the Sartori company, a winery that has been producing wines in Valpolicella for generations. The Montegradella vineyard is located on the hills north of Verona, on a clayey-limestone soil.

Composed of the classic blend of Valpolicella grapes, they are pressed and left to ferment for 8-10 days at a controlled temperature. After pressing, a small amount of must (10-20%) is removed to obtain a greater concentration of the skins during fermentation. The refinement tak...

The Valpolicella Ripasso La Groletta di Allegrini was born in vineyards located on the Veronese hills of Valpolicella, in the municipality of Fumane.

It is obtained from Colline Veronese and Rondinella grapes, harvested and selected only by hand in the first week of October. Fermentation takes place, with maceration, in stainless steel tanks at controlled temperature. Subsequently the wine ages for 4 months in steel, 11 months in Slavonian oak barrels and for 2 months in bottle, before being rele...

The Valpolicella Superiore Ripasso Campo dei Ciliegi by Ilatium Morini was born in the Illasi valley, in the province of Verona. The company is based in Mezzane di Sotto.

It is made up of the classic blend of the area: Corvina, Corvinone, Rondinella and Croatina. The grapes are destemmed and crushed, to then undergo cryomaceration for 48-72 hours. Fermentation takes place at a controlled temperature with delestage and pumping over. Finally we proceed with a brief refermentation on the pomace of A...

The Valpolicella Superiore Campo Prognai of Ilatium Morini was born in the Illasi valley, in the province of Verona. The company is based in Mezzane di Sotto.

It is made up of the classic blend of the area: Corvina, Corvinone, Rondinella and Croatina. The grapes are destemmed and crushed, to then be fermented at a controlled temperature, with delestage and pumping over. The wine ages in French and American oak barrels for 12-15 months.

Garnet red in colour, the nose is intense and complex, with ar...

La Grola by Allegrini is an elegant interpretation of the Valpolicella territory, mainly made from Corvina and Oseleta grapes grown in volcanic soils.

The winemaking occurs in stainless steel tanks at controlled temperatures between 20 and 28°C for about 15 days, preserving the aromatic integrity and varietal expression of the grapes. The wine ages for 16 months in second-use French oak barriques, followed by an additional 10 months of bottle aging. This long maturation contributes to developing ...

The Valpolicella Ripasso Superiore from the Pasqua Family originates from the eastern area of Valpolicella, expressing the characteristics of this dedicated territory at its best. The blend consists of Corvina, Rondinella, Corvinone, and Negrara, varieties that give the wine structure, balance, and an intense and enveloping aromatic profile.

The winemaking process involves a 15-day maceration on the skins with controlled fermentation between 20-24°C. The wine then rests in steel until February, w...

A wine that is obtained from the red grape varieties grown on the morainic and marly hills of Valpolicella, a fine blend of 5% Corvina, 35% Corvinone, 20% Rondinella, 10% Rossignola, Oseleta, Negrara, Dindarella.

It is produced following the withering technique, through the partial dehydration of the grapes which concentrate aromas and sugars, acquiring color. The harvest takes place between the end of September and the beginning of October and, after the drying process, fermentation and macerati...

The Valpolicella Classico Superiore from Gerardo Cesari is a red wine produced in the Marano di Valpolicella area, in Veneto, where the vines grow on calcareous soils of alluvial-moraine origin. The grapes that make up this wine are a blend of Corvina, Corvinone, and Rondinella.

The production involves a 12-day maceration on the skins, followed by malolactic fermentation. After this process, the wine is refined in steel tanks for a certain period and subsequently rests in the bottle for at least ...

Valpolicella Duca Fedele is produced by Massimago, a Venetian winery founded in 1883 by the Cracco family and led since 2003 by Camilla Rossi Chauvenet. The company is located in Mezzane, in the province of Verona.

It consists of Corvina, Corvinone and Rondinella grapes, which are fermented in thermo-controlled steel tanks. The refinement takes place in the same containers for approx. 6 months.

Ruby red in colour, the nose has aromas of strawberry and cherry, pepper and a delicate balsamic note. T...

The Valpolicella Classico Superiore from Allegrini is a red wine from Veneto, primarily produced with Corvina Veronese and Rondinella grapes, hand-harvested in mid-September from the hills of Grola, in Valpolicella. The vineyards, with an average age of 35 years, are grown on mixed soils with a good clay-limestone component and Southeast exposure, ensuring ideal conditions for balanced ripening.

Fermentation takes place in steel for about 9 days at temperatures between 25 and 31°C, to preserve th...

Allegrini's Valpolicella Classico comes from vineyards located on the Fumane di Valpolicella hills, in the province of Verona.

It is mainly produced with Corvina Veronese grapes and with Rondinella and Molinara grapes, harvested and selected entirely by hand in the first ten days of October. Fermentation takes place in stainless steel tanks at a controlled temperature of 25-31 ° C for about 9 days. Subsequently the wine ages in steel and for a further 2 months in the bottle, before being released...

Valpolicella Superiore I Saltari originates from the small Turano vineyard, located at an altitude of 150-200 meters on the Veronese hills, with plants of an average age of about 50 years.

The harvest is special and takes place in three phases: the grapes are harvested at an increasing degree of ripeness, from ripe to overripe. The vinification takes place separately and proceeds with a maturation in separate containers, barrels of various sizes and barriques for 12–18 months. After assembly, the...

The Passionesentimento is a red wine born from the passion of the Pasqua Family for the Veronese territory and its history. The blend is made up of Merlot, Corvina, and Croatina, varieties that combine harmoniously to create a soft and enveloping wine. The grapes come from the eastern area of Valpolicella, where the climate and soil favor optimal ripening.

The grapes are hand-picked and left to dry in wooden crates inside the fruit drying room, where they lose about 30% of their water, concentrat...

The Valpolicella Classico Capitel della Crosara from Montresor is a typical and representative red wine of the hilly area of the Valpolicella Classica, made from Corvina, Rondinella, and Molinara grapes. It is a wine that expresses freshness, authenticity, and tradition, perfect for accompanying everyday cuisine with elegance and simplicity.

The grapes are harvested in September and vinified according to the traditional red wine method, with about 15 days of maceration on the skins. This process ...

Passo Doble di Masi Tupungato was born in organically managed vineyards located in the Tupungato valley, at the foot of the volcano of the same name, in the Argentine province of Mendoza.

It is produced with Malbec and Corvina Veronese grapes, harvested exclusively by hand. It is made by applying the double fermentation technique: the must obtained from Malbec grapes ferments, with maceration, in steel containers at a controlled temperature of 25-28 ° C, for 15 days. A second fermentation follows...

The Valpolicella Ripasso Superiore from Gerardo Cesari is a red wine made from Corvina, Corvinone, Rondinella, and Molinara grapes sourced from various areas of the Valpolicella Classica region in Veneto. The vineyards, covering an area of 70 hectares, are cultivated on calcareous soils of alluvial-moraine origin.

The "ripasso" technique is a traditional practice in Valpolicella, involving re-fermenting the wine on the fermented pomace of dried grapes used to produce Amarone. This process enriche...

Valpolicella Duca Fedele is produced by Massimago, a Venetian winery founded in 1883 by the Cracco family and led since 2003 by Camilla Rossi Chauvenet. The company is located in Mezzane, in the province of Verona.

It consists of Corvina, Corvinone and Rondinella grapes, which are fermented in thermo-controlled steel tanks. The refinement takes place in the same containers for approx. 6 months.

Ruby red in colour, the nose has aromas of strawberry and cherry, pepper and a delicate balsamic note. T...