Classification: Denomination of Controlled Origin ( DOC )
Varietal: Corvina 60 % – 30 % Rondinella – Molinara 10 % Soil: red and brown soils , typically limestone
Parolvini
- Amarone of Valpolicella DOC
- Cabernet Sauvignon Veneto IGT
- Chardonnay delle Venezie IGT
- Merlot Veneto IGT
- Sauvignon Blanc delle Venezie IGT
- Valpolicella Ripasso Superiore DOC
- Pinot Grigio delle Venezie IGT
Classification: IGT (IGT).
Grapes:
Cabernet Sauvignon 85% and remaining 15% red grapes authorized and \ or recommended by the Veneto region.
Soil: It is grown in different soils and prefers heavy soils or stony. The position is mainly the plain (70%) and to a lesser extent the first hill (30%).
Alcohol content: 12.5% in Vol. Area of origin: Veneto region – northern Italy.
Production technique: the grapes are harvested when fully ripe. They undergo a traditional vinification with maceration more or less long (several days) at controlled temperatures. The average maturity period varies between 6-12 months.
Sensory analysis: The color is ruby red garnet that takes on a brick red with aging. The bouquet is intense, pleasant with a note typically herbaceous species types in the young. With aging the secondary scents are enriched to the classical “tar”. The flavor is full, dry, medium-bodied intense. Round and with good balance.
Bottling: It is bottled with the technique of cold sterile microfiltration.
Serving suggestions: It fits very well with game meat, seasoned cheeses. Serve at cellar temperature (18-20 °) uncorking one hour before serving.
Classification: IGT (IGT) Grapes: Chardonnay 100%.
Soil:
It is grown in various types of terrain, being spread throughout the region. Still prefers dry soils, alluvial and hill.
Alcohol content: 12.5% in Vol. Area of origin: Veneto region – Italy Holland.
Production technique: the grapes are harvested when ripe medium-early. The winemaking is strictly ‘white’ with soft pressing and temperature controlled fermentation with selected yeasts in the must previously decanted. Generally it consumes young.
Sensory analysis: pale yellow, has vaguely greenish reflections. Lively and bright, it has intense fruit with clear hints of apple and ripe apricot. The taste is dry, fresh with good structure and great softness. Balanced, has a pleasantly bitter.
Bottling: It is bottled with the technique of cold sterile microfiltration.
Serving suggestions: right match with appetizers and seafood dishes (especially if grilled). Great well with ham and bacon. Serve chilled 10-12 °.
Classification: IGT (IGT)
Varietal
: Merlot 100%
Soil: grown in soils of various types such as clay, limestone and partly stony. Mainly cultivated in the plains and the hills.
Alcohol content: 12.5% in Vol.
Area of origin: Veneto region (provinces of Vicenza and Treviso).
Production technique: the grapes are harvested fully ripe, running a red vinification with maceration on the skins. Fermentation takes place at controlled temperature with selected yeasts, followed by a racking. Then it follows a short period of aging.
Sensory analysis: wine of intense ruby red color, tending to garnet. Intense and characteristic, delicate and ethereal. Dry, fruity and tannic.
Bottling: It is bottled with the technique of cold sterile microfiltration.
Serving suggestions: is accompanied with roasted white meat, boiled, stews, pork is fried either grilled. Serve at a temperature of 15-16 °.
Classification: IGT ( IGT )
Varietal:
100 % Sauvignon Blanc
Soil: predominantly clay
Alcohol content: 12.5 % in Vol.
Area of origin: Veneto and Friuli Venezie Giulia
Production technique: The harvest of these grapes occurs at the end of August, when the grapes have a pale pink, making a slight pressure during fermentation at low temperature with selected yeasts. Then it does not require special rest periods or maturation.
Sensory analysis: This yellow wine with greenish hues and ‘ fresh, hints of jasmine, hawthorn and wild mint, recalls flavors of peach and apricot. On the palate and ‘ persistent, rich in minerals.
Bottling: Bottled with the technique of sterile microfiltration.
Serving suggestions: Perfect with rich vegetable dishes, asparagus, risotto and fettuccine with shrimp and lemon.
Classification: Denominazione di Origine Controllata (DOC)
Varietal: Corvina Veronese 50% – Corvinon 15% – 25% Rondinella – Molinara 5% – 5% Negrara
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Alcohol content: 14.5% in Vol.
Area of origin: Province of Verona
Production technique: Traditional practice, ie from the custom of pouring the wine fermented from fresh grapes in the month of October on the Recioto or Amarone wines obtained by fermentation of dried grapes in the months of December or January.
Sensory analysis: Impenetrable garnet color. Spicy and balsamic at the beginning, then purple plum and tobacco. Taste elegant, fine tannins, acidity and supported.
Bottling: Fermentation in stainless steel tanks for about 10 days, then another 8 with the skins of Amarone with a continuous light pressure.
Serving suggestions: Recommended with red meats, pasta, game and aged cheeses.
