BONAZZI


VALPOLICELLA CLASSICO Made from Rondinella 30%, Corvina 60%, Molinara 10%. the wine is left to ferment slowly with the maceration of the skins for approximately ten days. It goes well both with first courses and meat-based main courses. Ruby red color, dry, fruity rich chocolate cherry flavors, smooth finish. 12% serve: 13-14 deg. C.

VALPOLICELLA CLASSICO SUPERIORE Made from Corvina Veronese 70%, Rondinella 20-25%, Molinara 5-10%After the manual harvest of grapes, removal of stalks follow. Maceration on skins for approximately five to six days in stainless steel tanks. Once the alcoholic fermentation is completed, the wine is drawn off from a vat, the skins are pressed and the vine is separated in the press. The wine undergoes complete malolactic fermentation and matures in durmast wood barrels of 33-to-50 hectoliter. Subsequently, the wine is left in steel tanks until the month of February, which is the time when the withered grapes are pressed to produce the Amarone wine. At this time the Valpolicella is “passed over” the marcs or un-pressed skins of the Amarone wine. Maceration lasts for ten days. This is followed by a ripening period that lasts 18 months, carried out in part in barriques and in part in Slavonian durmast wood barrels. Finally, the wine is left to refine in bottles for at least six months. Serve at room temperature. Best served with: excellent with roasts, game in general and with medium-ripe cheese varieties. 13.5% serve:13-14 deg. C.

AMARONE DELLA VALPOLICELLA Made from Corvina veronese 65%, Rondinella 20%, Molinara 5%, other varieties 10%. These are all autochthonous vines, known since pre-Romantic Age. From the end of September grapes are put in cases and then undergo further selection in an orchard in order to allow for a perfect withering process. Yield does not exceed 32 hectoliters per hectare Vinification process begins between the end of January and the end of February with the help of a roller-type grape-crusher after the grapes undergo a partial removal of the stalks. The fermentation process is carried out in 1500-liter-capacity containers; the temperature is first brought to 10° C and then stabilized at around 15° C. The maceration process is a very long lasting 40 days with re-passing of must over the grape dregs performed twice a week after two decanting operations. Once the wine is clear (around May – June) it is transferred both to new wooden containers of little capacity (20%) and to 1500-liter barrels. A refinement phase of over eight months follows. Color is dark burgundy red, sometimes with slight orange reflections due to the long ripening process. Bouquet of sour black cherries and plums preservs, mixed berries, ginger and licorice. It is spicy, harmonic, well-balanced. Flavor: full-bodied, long-lasting, warm and velvety, 13% serve:13-14 deg. C.

RECIOTO DELLA VALPOLICELLA Made from Corvina Veronese 70%, Rondinella 20-25%, Molinara 5-10% Color is burgundy red. Bouquet is extremely fine, delicate, of wild rose and vanilla Flavor is full, velvety and rich. A careful selection, the grapes are placed in wooden boxes and then left in well-aired and dry rooms until January, so that they can wither. Pressing of the grapes and fermentation follow. Once the wine reaches 12 alcoholic degrees, a series of operations are carried out (decanting, filtration, temperature control) which allow the wine to remain sweet. Subsequently, the wine is poured into wooden barrels for approximately six months before being brought to market. Best served as a dessert wine, perfectly with any type of baked pastry, from the typical pandoro to the panettone. It can also accompany very well any soft and savory cheese variety. Serving temperature and method: 16° C (it should be uncorked at least one hour before serving) Alcoholic content: 14 % vol.

VALPOLICELLA CLASSICO
Made from Rondinella 30%, Corvina 60%, Molinara 10%. the wine is left to ferment slowly with the maceration of the skins for approximately ten days. It goes well both with first courses and meat-based main courses. Ruby red color, dry, fruity rich chocolate cherry flavors, smooth finish.
12% serve: 13-14 deg. C.

VALPOLICELLA CLASSICO SUPERIORE
Made from Corvina Veronese 70%, Rondinella 20-25%, Molinara 5-10%After the manual harvest of grapes, removal of stalks follow. Maceration on skins for approximately five to six days in stainless steel tanks. Once the alcoholic fermentation is completed, the wine is drawn off from a vat, the skins are pressed and the vine is separated in the press. The wine undergoes complete malolactic fermentation and matures in durmast wood barrels of 33-to-50 hectoliter. Subsequently, the wine is left in steel tanks until the month of February, which is the time when the withered grapes are pressed to produce the Amarone wine. At this time the Valpolicella is “passed over” the marcs or un-pressed skins of the Amarone wine. Maceration lasts for ten days. This is followed by a ripening period that lasts 18 months, carried out in part in barriques and in part in Slavonian durmast wood barrels. Finally, the wine is left to refine in bottles for at least six months. Serve at room temperature.
Best served with: excellent with roasts, game in general and with medium-ripe cheese varieties.
13.5% serve:13-14 deg. C.

AMARONE DELLA VALPOLICELLA
Made from Corvina veronese 65%, Rondinella 20%, Molinara 5%, other varieties 10%. These are all autochthonous vines, known since pre-Romantic Age. From the end of September grapes are put in cases and then undergo further selection in an orchard in order to allow for a perfect withering process.
Yield does not exceed 32 hectoliters per hectare
Vinification process begins between the end of January and the end of February with the help of a roller-type grape-crusher after the grapes undergo a partial removal of the stalks. The fermentation process is carried out in 1500-liter-capacity containers; the temperature is first brought to 10° C and then stabilized at around 15° C. The maceration process is a very long lasting 40 days with re-passing of must over the grape dregs performed twice a week after two decanting operations. Once the wine is clear (around May – June) it is transferred both to new wooden containers of little capacity (20%) and to 1500-liter barrels. A refinement phase of over eight months follows.
Color is dark burgundy red, sometimes with slight orange reflections due to the long ripening process.
Bouquet of sour black cherries and plums preservs, mixed berries, ginger and licorice. It is spicy, harmonic, well-balanced.
Flavor: full-bodied, long-lasting, warm and velvety,
13% serve:13-14 deg. C.

RECIOTO DELLA VALPOLICELLA
Made from Corvina Veronese 70%, Rondinella 20-25%, Molinara 5-10%
Color is burgundy red.
Bouquet is extremely fine, delicate, of wild rose and vanilla
Flavor is full, velvety and rich. A careful selection, the grapes are placed in wooden boxes and then left in well-aired and dry rooms until January, so that they can wither. Pressing of the grapes and fermentation follow. Once the wine reaches 12 alcoholic degrees, a series of operations are carried out (decanting, filtration, temperature control) which allow the wine to remain sweet. Subsequently, the wine is poured into wooden barrels for approximately six months before being brought to market.
Best served as a dessert wine, perfectly with any type of baked pastry, from the typical pandoro to the panettone. It can also accompany very well any soft and savory cheese variety.
Serving temperature and method: 16° C (it should be uncorked at least one hour before serving)
Alcoholic content: 14 % vol.