Our Amarone is obtained with meticulously selected grapes, hand picked and dried according to ancient tradition. Usually, towards the beginning of spring, we start pressing. The obtained wine is left to rest for a long time in wooden barrels and then in bottles.
Vesan is a wonderful expression of Valpolicella’s wine and agricultural culture. It is produced with native Corvina, Corvinone, Rondinella grapes. The notes of cherry, raspberry and red currant give the wine freshness and harmony.
Valpolicella Ripasso is made using the ancient winemaking technique called "ripasso" where the Valpolicella Superiore wine is refermented on the "Amarone" skins. An intense red wine is born with aromas of ripe cherries, blueberries and spices.
Ca’ del Diaolo is a red wine made from the best buches of Corvina, Corvinone, Rondinella and Merlot grapes, hand harvested and dry out for more than three months. We have intentionally skipped the transfer in wooden barrels, in order to let this wine explode in his powerful and overbearing character. That’s why we called him “Ca’ del Diaolo”, which means “House of the Devil”.
Per Amarone Classico, Valpolicella Ripasso e Valpolicella Classico c’è la disponibilità di bottiglie Magnum da 1,5L.
Amarone Della Valpolicella Classico DOCG
Valpolicella Classico Superiore DOC
Valpolicella Ripasso Classico Superiore DOC
Rosso Veronese Indicazione Geografica Tipica I.G.T.
|Nome||Ca’ Del Mato||Vesan||Fratiela||Ca’ Del Dialo|
|Varietal Profile||Corvina Veronese, Corvinone, Rondinella and other local types||Corvina Veronese, Corvinone, Rondinella and other local types||Corvina Veronese, Corvinone, Rondinella and other local types||Corvina Veronese, Corvinone, Rondinella and other local types|
|Vine Training System||Guyot||Guyot||Guyot||\|
|“Theoretical” Yield per hectare||18-20 hl||70-80 hl||40-44 hl||20-22 hl|
|Drying||4-5 months||\||\||4 months|
|Re-fermentation||\||\||wine gets “ripassato” on the residual less of Amarone||\|
|Production||acciaio e tonneaux||acciaio e tonneaux||acciaio e tonneaux||acciaio|
|Refining and aging||In oak barrels of 25-30 hl and barriques for 36 months||In oak barrels of 25-30 hl for 24 months||In oak barrels of 25-30 hl for 24 months||In stainless for 12 months and then in bottle for other 12 months|
|Reccomended serving temperature||18° C||18° C||18° C||18° C|
|Production||3000 bottles 0,75 cl||3000 bottles 0,75 cl||3000 bottles 0,75 cl||500 bottles 0,75|
|Magnum 1,5 lt availability||Yes||Yes||Yes||No|