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AMARONE D’ARRIGO
An important wine, of rare elegance and complex structure. Perfect for important gastronomic occasions and ideal for ageing.
GRAPE VARIETIES
Corvina veronese 70%, Rondinella 25%, Corvinone 5%.
Ageing potential
10 years
VINEYARD
Situated on a hill at an altitude of 280 - 350 metres above sea level, the vineyard enjoys an excellent exposure to the sun. The calcareous, clayey terrain, of volcanic origin, favors retention of moisture, preventing excessive dryness.
CULTIVATION SYSTEM
Verona pergola system placed on ledges sustained by dry stone walls known as “marogne”.
A density of 3300 vines per hectare guarantees a yield of 98 quintals per hectare.
The vines have an average age of 18 years.
HARVEST
Manual selection of the best bunches end of September/beginning of October.
Withering for about 120 days in fruit-drying rooms with ideal conditions in terms of temperature, humidity and
ventilation. Loss of 40% of initial weight with a considerable increase in the quantity of sugar.
VINIFICATION
Pressing in the middle of January with a roller crusher-destemmer.
Maceration at 16°-18° C of temperature in stainless steel tanks for a period of 36 days with periodic pumping over and
délestage. Separation of the skins end of February and completion alcoholic and malolactic fermentation in 500 l. oak
barrels. Ageing in 500 l Allier oak casks for 24 months and in 20-40 hl. Slovenian oak barrels for 12 months. Refinement
in the bottle.
ANALITICAL DATA
Alcol: 15% vol.
Residual sugars: 4,9 g/l
Total acidity: 5,45 g/l
Volatile acidity: 0,50 g/l
CABERNET SAUVIGNON
WINE CLASSIFICATION
Cabernet Sauvignon IGT
GRAPES VARIETY
Cabernet Sauvignon 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
3-4 years
THE VINEYARD
Age of the vinevard: 22 years
Soil composition: clay free grain, with medium-high limestone contents
Exposure: South
Altitude: Hill, 150-200 m above sea level
Planting density: 6.000 vines/hectare
Training system – spur pruned trellis
rows are orientated from North to South
Nr of buds per plant – 14
Yield per hectare – 80 quintals
Cultivation – spare fertilization,
shoots trimming and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
20 - 30th September, hand-picking in crates
VINIFICATION
Brief description: after grapes are crushed and de-stemmed, they remain for 12 days on their skins in 50Hl open vats, the cap is punched 6 times a day
Fermentation equipment – stainless steel tanks
Fermentation temperature – 26°- 32° C.
Maceration period – 12 days
Fermentation period – 15 days
Maturation period – 3 months in oak barrels Allier,
Refined in bottles for 3 months
Alcol content 13% by volume
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 5,9 g/l
pH – 3,68
Tot. dry extract – 34,5 g/l
Alcohol contents – 14,10%
Reducing sugars – 2,3 g/l
CHARDONNAY
WINE CLASSIFICATION
Chardonnay IGT
GRAPES VARIETY
Chardonnay 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
2 - 3 years
THE VINEYARD
Age of the vinevard: 22 years
Soil composition: clay free grain, with medium-high limestone contents
Exposure: South/South-East
Altitude: Hill -100-150 m above sea level
Planting density: 5.000 vines/hectare
Training system – spur pruned trellis - rows are orientated from North to South
Nr of buds per plant – 16
Yield per hectare – 90 quintals
Cultivation – spare fertilization and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
10th-15th September hand-picking in crates
VINIFICATION
Brief description: after grapes are de-stemmed and gently pressed, the juice is clarified by cold stabilization and then inoculated with selected pure yeasts.
Fermentation equipment – stainless steel tanks
Fermentation temperature – 16°-18°C.
Fermentation period – 15 days
Maturation period – 4 months in stainless steel tanks
Bottling period – End of March
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 6,3 g/l
Ph – 3,25
Tot. dry extract – 24 g/l
Alcohol content – 13%
Reducing sugars – 3,8 g/l
CHIANTI
WINE CLASSIFICATION
Chianti DOCG
GRAPES VARIETY
Sangiovese 100%
PRODUCTION AREA
Toscana
AGEING POTENTIAL
4 - 5 years
THE VINEYARD
Age of the vinevard: 15 years
Soil composition: the soil is moderately chalky with few organic substances and little clay
Exposure: North - west
Altitude: Hill, 500m above sea level
Planting density: 5.000 vines/hectare
Training system – cordon spur
rows are orientated from North to South
Nr of buds per plant – 16
Yield per hectare – 90 quintals
Cultivation – spare fertilization,
shoots trimming and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
10-25th September,
VINIFICATION
Brief description: after grapes are crushed and de-stemmed, they remain for 4 days on their skins in 50Hl open vats, the cap is punched 4 times a day
Fermentation equipment – stainless steel tanks
Fermentation temperature – 25°-26° C.
Maceration period – 4 days
Fermentation period – 14 days
Maturation in stainless steel tanks
CHEMICAL INFORMATION ABOUT THE PRODUCT
Alcohol contents – 12%
RIESLING
WINE CLASSIFICATION
Rhine Riesling IGT
GRAPES VARIETY
Riesling 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
4 - 5 years
THE VINEYARD
Age of the grapes: 24 years
Soil composition: clay basaltic,
Exposure: South-East
Altitude: Hill -600 m above sea level
Planting density: 4.000 vines/hectare
Training system – open trellis
Nr of buds per plant – 11
Yield per hectare – 50 quintals
Cultivation – spare fertilization and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
20th-15th September hand-picking in crates
VINIFICATION
Whole grapes gently pressed; the must is decanted at low temperature and left to ferment at a controlled temperature in steel tanks, then it remains for around 8 months on the yeast residues
Bottling period – End of March
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 7,2 g/l
Alcohol content – 11%
MOSCATO STEEL PUGLIA
WINE CLASSIFICATION
Moscato Puglia
GRAPES VARIETY
Moscato 100%
PRODUCTION AREA
Puglia
AGEING POTENTIAL
2-3 years
THE VINEYARD
Age of the vinevard: 15 years
Soil composition: clay basaltic,
Exposure: South-East
Altitude: Hill -100-120 m above sea level
Planting density: 4.000 vines/hectare
Training system – open trellis
Nr of buds per plant – 18
Yield per hectare – 100 quintals
Cultivation – spare fertilization and thinning out of exceeding grapes
HARVEST PERIOD
20th-15th September hand-picking in crates
VINIFICATION
The grapes, picked manually, are immediately pressed and their must, filtered and refrigerated, is conserved at a low temperature until the following fermentation phase, in order to preserve the freshness of its bouquet.
Bottling period – End of March
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 6,2 g/l
Ph – 3,35
Tot. dry extract – 32 g/l
Alcohol content – 10,50%
Reducing sugars – 16 g/l
PINOT GRIGIO
WINE CLASSIFICATION
Pinot Grigio IGT.
GRAPES VARIETY
Pinot Grigio 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
2-3 years
THE VINEYARD
Age of the vinevard: 18 years
Soil composition: clay free grain, with medium-high limestone contents
Exposure: South/South-East
Altitude: Hill -100-130 m above sea level
Planting density: 5.000 vines/hectare
Training system – spur pruned trellis - rows are orientated from North to South
Nr of buds per plant – 16
Yield per hectare – 80 quintals
Cultivation – spare fertilization and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
second week September, hand picking in crates
VINIFICATION
Brief description: grapes are de-stemming and gently pressed,
then clarified by cold stabilization and inoculated with selected pure yeasts;
Fermentation equipment – stainless steel tanks
Fermentation temperature – 16°-18°C.
Fermentation period – 15 days
Maturation period – 3 months in stainless steel vessels
Bottling period – End of January
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 6,1 g/l
pH – 3,15
Tot. dry extract – 23 g/l
Alcohol content – 12,0%
Reducing sugars – 2,80 g/l
PINOT NOIR
WINE CLASSIFICATION
Pinot Noir IGT
GRAPES VARIETY
Pinot Noir 100%
PRODUCTION AREA
Veneto
AGEING POTENTIAL
3-4 years
THE VINEYARD
Age of the vinevard: 12 years
Soil composition: clay free grain, with medium-high limestone contents
Exposure: South
Altitude: Hill, 200-300 m above sea level
Planting density: 5.000 vines/hectare
Training system – spur pruned trellis
rows are orientated from North to South
Nr of buds per plant – 14
Yield per hectare – 80 quintals
Cultivation – spare fertilization,
shoots trimming and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
18th-25th September, hand-picking in crates
VINIFICATION
Brief description: after grapes are crushed and de-stemmed, they remain for 4 days on their skins in 50Hl open vats, the cap is punched 4 times a day
Fermentation equipment – stainless steel tanks
Fermentation temperature – 25°-26° C.
Maceration period – 4 days
Fermentation period – 14 days
Maturation period – 4 months in stainless steel tanks and 3 month in new frenc oak barrel
Bottling period – End of May in the first year after harvesting
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 5,4 g/l
Ph – 3,28
Tot. dry extract – 24 g/l
Alcohol contents – 13%
Reducing sugars – 1,5 g/l
PRIMITIVO (ZINFANDEL)
WINE CLASSIFICATION
Primitivo (Zinfandel)
GRAPES VARIETY IGT
Primitivo 100%
PRODUCTION AREA
Puglia
AGEING POTENTIAL
4-5 years
THE VINEYARD
Age of the vinevard: 22 years
Soil composition: medium-high limestone contents
Exposure: South
Altitude: Hill, 200- m above sea level
Planting density: 5.000 vines/hectare
Training system – spur pruned trellis
rows are orientated from North to South
Nr of buds per plant – 14
Yield per hectare – 80 quintals
Cultivation – spare fertilization,
shoots trimming and thinning out of exceeding grapes
HARVEST PERIOD AND METHOD
18th-25th September, hand-picking in crates
VINIFICATION
Brief description: After de-stemming and crushing, the must is allowed to ferment
with the skins for 6-7 days at a temperature of 25-26° C.
Fermentation equipment – stainless steel tanks
Fermentation temperature – 25°-26° C.
Maceration period – 4 days
Fermentation period – 14 days
Maturation period – 5 months in stainless steel tanks and 3 month in new frenc oak barrel
Bottling period – End of September in the first year after harvesting
CHEMICAL INFORMATION ABOUT THE PRODUCT
Total acidity – 5,4 g/l
Ph – 3,28
Tot. dry extract – 24 g/l
Alcohol contents – 13%
Reducing sugars – 2,5 g/l