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Our wines

Ca’ Del Mato | Vesan | Fratiela | Ca’ Del Dialo





Ca’ Del Mato

Amarone Della Valpolicella Classico DOCG

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

Valpolicella Classico Superiore DOC

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.





Fratiela

Valpolicella Ripasso Classico Superiore DOC

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 Dialo

Rosso Veronese Indicazione Geografica Tipica I.G.T.

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”.

Magnum

Per Amarone Classico, Valpolicella Ripasso e Valpolicella Classico c’è la disponibilità di bottiglie Magnum da 1,5L.

Data sheet


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
Picking manual manual manual manual
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
Alcohol 15% 12.5% 13.50% 15%
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