Grape variety: Corvina Veronese 70%, Rondinella 20%, Corvinone 10%
Vinification: Refermentation on the pomace of the grapes used to produce amarone, ageing in oak barrels for 18 months and another 6 months in bottle.
Colour: Intense ruby red.
Aroma: A lively bouquet with spicy notes and wild berries.
Grape variety: 50% Pinot Nero, Corvina Veronese 50%
Vinification: Fermentation in steel barrels at a controlled temperature, second fermentation in the bottle for 24 months, disgorged and set aside for 2 months.
Colour: Bright rosé.
Aroma: Floral, fruity with hints of cherry and strawberry.
Grape variety: Corvina Veronese 70%, Marzemino 20%, Rondinella 10%
Vinification: Fermentation on the skins at a controlled temperature for 10-12 days, ageing in steel barrels for 5/6 months.
Colour: Ruby Red.
Aroma: Scent of violet, cherry and dried fruit and nuts.
Grape variety: Garganega 50%, Chardonnay 20%, Tocai 10%, Fernanda 10% Trebbiano 10%,
Vinification: Maceration on the skins at a low temperature for 24 hours, fermentation in steel barrels at a controlled temperature of 18°C, ageing partly in steel barrels partly in barriques for 6/8 months.
Colour: Straw yellow with golden reflections.
Aroma: Ripe fruit with a slight hint of vanilla.
Grape variety: Corvina Veronese 70%, Rondinella 20%, Corvinone 10%
Vinification: Long period of natural drying, pressing around January followed by a slow fermentation, ageing in oak barrels for 3-4 years.
Colour: Intense ruby red.
Aroma: Intense and warm with notes of ripe plums and cherries.
Grape variety: Garganega 100%
Vinification: Maceration on the skins at a low temperature for 12/24 hours, 50% is fermented and aged in barriques, the other 50% aged in steel barrels for 5/6 months.
Colour: Straw yellow.
Aroma: Acacia flowers, white fruit, peach and apple.
Grape variety: 50% Pinot Nero, 50% Chardonnay
Vinification: Fermentation in steel barrels at a controlled temperature, second fermentation in the bottle for 48 months, disgorged and set aside for 2 months
Colour: Pale straw yellow
Aroma: Typical of the classic method, bready with citrus notes
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