Valpolicella Classico DOC

Veneto

Appellation: Valpolicella Classico DOC Zone: Negrar (province of Verona) Cru: n/a Vineyard extension (hectares): 0.60 Blend: 35% Corvina - 30% Corvinone - 25% Rondinella - 5% Dindarella - 5% Molinara Vineyard age (year of planting): Corvina 2005,2000 - Corvinone 2005,2000 - Rondinella 2005,2000 - Dindarella 2005,2000 - Molinara 2005,2000 Soil Type: Soil of alluvial origin, skeletal, with good drainage, calcareous Exposure: South-east Altitude: 250 meters above sea level Colour: Bright ruby red with purple reflections Nose: Fresh and fruity, red cherry, hard black cherry, raspberry notes. Coffee and pepper notes in the background. Flavour: Sapid and dry, with a good acidity that confers freshness and makes the wine very drinkable. Medium bodied, well balanced by a fresh acidity Serving temperature (°C): 16-18 Match with: Suitable for the whole meal. Ideal with tagliatelle with meat sauce, white and red meat dishes, seasoned cheese Average no. bottles/year: 6,500 Alcohol %: 12.5 Grape yield per hectare tons: 12 Notes: Harvest by hand at the beginning of October. Vine training system: Pergola Veronese. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days. Malolactic fermentation in steel.The wine matures in steel for a few months. Finishing in the bottle for 4 months.

Estate History

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative.  Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old. The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced. The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked. The vineyard management is strictly environment friendly and the estate is practicing organic. The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

MARC DE GRAZIA SELECTIONS SRL FINE WINES FROM THE GREAT CRUS OF ITALY

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Valpolicella Ripasso Classico Superiore

Veneto

Appellation: Valpolicella Ripasso Classico Superiore DOC Zone: Negrar (province of Verona) Cru: n/a Vineyard extension (hectares): 1.80 Blend: 45% Corvina - 30% Corvinone - 15% Rondinella - 10% Croatina Vineyard age (year of planting): Corvina 1995 - Corvinone 1995 - Rondinella 1995 - Croatina 1995 Soil Type: Clayey-calcareous Exposure: South-west Altitude: 350 meters above sea level Colour: intense ruby red Nose: Intense aroma, notes of cherries preserved in alcohol and of red fruit. Elegant spicy and medicinal herb notes. Flavour: Supple, intense and persistent. Enveloping and well balanced tannins. Serving temperature (°C): 16-18 Match with: Meat dishes, game, seasoned cheese Average no. bottles/year: 15,000 Alcohol %: 14.5 Grape yield per hectare tons: 0.90 Notes: Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Harvest by hand and selection of the clusters at the end of September. The clusters are then dried for 30 days. Destemming and soft crushing. Fermentation and maceration with the skins for approx. two weeks at a temperature between 22 and 26° Celsius with punching down of the cap twice a day. Malolactic fermentation in steel. The wine then matures in steel till February followed by a second fermentation (ripasso) on marc of Recioto. The wine is then racked into 5-25 hectolitre oak casks where it matures for  further 12 months. Finishing in the bottle for 12 months. Estate History

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative.  Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old. The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced. The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked. The vineyard management is strictly environment friendly and the estate is practicing organic. The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

MARC DE GRAZIA SELECTIONS SRL FINE WINES FROM THE GREAT CRUS OF ITALY

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Rosso Veronese Doline

Veneto

Appellation: Rosso Veronese IGT Zone: Negrar (province of Verona) Cru: n/a Vineyard extension (hectares): 0.8 Blend: 60% Corvina - 30% Croatina - 10% Rondinella Vineyard age (year of planting): Corvina 2005,2000 Croatina 2005,2000 - Rondinella 2005,2000 Soil Type: Soil of alluvial origin, skeletal, with good drainage, calcareous Exposure: South-east Altitude: 250 meters above sea level Colour: Intense ruby red Nose: Ripe cherry and raspberry notes. Slight spicy notes. Flavour: Good structure and persistence, supple and well balanced Serving temperature (°C): 16-18 Match with: Suitable for the whole meal. White and red meat dishes, seasoned cheese Average no. bottles/year: 9,000 Alcohol %: 13.5 Grape yield per hectare tons: 12 Notes: Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: The clusters are dried for approximately three weeks. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days at a temperature between 22 and 28 degrees Celsius with punching down of the cap. Malolactic fermentation in steel. The wine matures in oak casks (capacity 5 hectolitres) for 6 months. Finishing in the bottle for 4 months.

Estate History

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative.  Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old. The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced. The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked. The vineyard management is strictly environment friendly and the estate is practicing organic. The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

MARC DE GRAZIA SELECTIONS SRL FINE WINES FROM THE GREAT CRUS OF ITALY

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Recioto della Valpolicella Classico

Veneto

Appellation: Recioto della Valpolicella Classico DOCG Zone: Negrar (province of Verona) Vineyard extension (hectares): 0.70 Blend: 40% Corvinone - 35% Corvina - 15% Rondinella - 10% Croatina Vineyard age (year of planting): Corvinone 1990,1975 - Corvina 1990,1975 - Rondinella 1990,1975 - Croatina 1990,1975 Soil Type: Soil of volcanic origin, rich in microelements Exposure: South-west Altitude: 350 meters above sea level Colour: Dark ruby red Nose: Complex and harmonic. Fruity (cherry and prune) and spicy notes. Flavour: Full and enveloping, sweet notes balanced by a great structure and supple tannins. Elegant and persistent finish. Serving temperature (°C): 18-22 Match with: Perfect on its own at the end of a meal. Excellent with chocolate and with tasty cheese. Average no. bottles/year: 4,000 Alcohol %: 13.5 Grape yield per hectare tons: 7 Notes: Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass cover on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Harvest by hand with a careful selection of the best clusters. The clusters are dried naturally for approx. 120 days with temperature and humidity control. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 2 weeks at a temperature betwen 18 and 22°C. Malolactic fermentation in steel. The wine matures in oak barrels of a capacity of 5 hl for 12 months. Finishing in the bottle for 4 months. Estate History

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative.  Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old. The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced. The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked. The vineyard management is strictly environment friendly and the estate is practicing organic. The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

MARC DE GRAZIA SELECTIONS SRL FINE WINES FROM THE GREAT CRUS OF ITALY

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Amarone della Valpolicella Classico

Veneto

Appellation: Amarone della Valpolicella Classico DOCG Zone: Negrar (province of Verona) Cru: n/a Vineyard extension (hectares): 1.30 Blend: 50% Corvina - 25% Corvinone - 10% Croatina - 10% Rondinella - 5% Oseleta Vineyard age (year of planting): Corvina 1975 - Corvinone 1975 - Croatina 1975 - Rondinella 1975 - Oseleta 1975 Soil Type: Calcareous, skeletal Exposure: South-west Altitude: 350 meters above sea level Colour: Deep ruby red, dense and compact Nose: Intense, complex and elegant. Black cherry, dried flowers, spices, hint of sweet tobacco Flavour: Full bodied, warm, balanced and intense, elegant. Serving temperature (°C): 18-22 Match with: Grilled meat, braised beef. Venison Average no. bottles/year: 4,500 Alcohol %: 16 Grape yield per hectare tons: 7 Notes: Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations. Vinification and ageing: Manual harvest at the end of September, beginning of October. Selection of the best clusters. The clusters are dried naturally for 100 days with temperature and humidity control. Destemming and soft crushing. Cold maceration with the skins for 7 days followed by fermentation for approx. two weeks. Malolactic fermentation in steel. The wine matures in oak casks of a capacity of 5-10 hectolitres for 30 months. Finishing in the bottle for 12 months.

Estate History

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative.  Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old. The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced. The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked. The vineyard management is strictly environment friendly and the estate is practicing organic. The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

MARC DE GRAZIA SELECTIONS SRL FINE WINES FROM THE GREAT CRUS OF ITALY

www.marcdegrazia.com