Corvinone

Ruby in colour, this fresh red layers delicate fruit with light floral and spice notes. Corvina, Corvinone and Rondinella create a dry, harmonious palate with soft texture, lively acidity and gentle tannic structure. The finish remains balanced, savoury and easy to enjoy. Serve at a cool room temperature with pasta, pizza, risotto, grilled meat, game or moderately aged cheese.

Wild berries, blackcurrants and black cherries sit with spice, smoked meat, savoury herbs and dark chocolate. The palate is dry, robust and velvety, with vibrant fruit. The blend is led by Corvina Veronese, with Rondinella and Corvinone. Grapes come from the hilly area of Valpolicella Classico, and maturation takes place in large oak casks for twelve months.

Rich ruby-garnet colour accompanies an intense, clear profile of cherry jam and subtle savoury spice. The palate is juicy, with concentrated fruit and fine tannins. Corvina Veronese, Corvinone and Rondinella form the blend. Plum and chocolate are also present, and the palate is silky and harmonious. Part of the wine is aged in wood, and it contains fifteen percent alcohol.

Ruby red in colour, with ripe cherry, graphite, violet petals, red rose, spice and balsamic notes. The palate is warm, balanced, savoury and fresh. The blend is fifty percent Corvina, thirty percent Corvinone and twenty percent Rondinella. The vines grow at 220 metres on clay and limestone, and the grapes are selected by hand. Maturation includes twelve months in large French oak barrels.

Corvina, Corvinone and Rondinella are hand selected from hillside vineyards in Valpolicella Classica. The grapes dry for four months before traditional skin fermentation and twenty to twenty-five days of maceration. Maturation lasts twelve to twenty-four months in French oak barriques, followed by a short period in steel. Vanilla, cocoa and spice form the aromatic profile. The palate is full, harmonious and tannic, and alcohol is sixteen percent.

Intense red-garnet colour accompanies ripe fruit and spice in a full-bodied Amarone. Corvina, Corvinone and Rondinella come from rocky hillsides around Fumane and San Pietro in Cariano. Grapes are selected by hand. Fermentation takes place in conical stainless-steel tanks at a controlled temperature with daily pigeage, followed by several months in wooden barrels and further bottle ageing. Alcohol is sixteen percent.

Intense ruby colour with garnet variations accompanies red fruit, sour black cherry and vanilla. Plum, vanilla, spice and oak appear with a vigorous, aromatic and warm profile. Corvina Veronese, Corvinone and Rondinella come from the Badin estate. The grapes dry for sixty to ninety days before fermentation, followed by at least two years in large oak and four months in bottle.

Dense ruby-red colour accompanies cherry, dried plum, dried flowers and sweet spice. The wine is full-bodied and smooth, with velvety tannins. Corvina, Corvinone and Rondinella grapes undergo gentle drying before the wine matures in large oak barrels for at least twenty-four months. Further bottle maturation lasts six to eight months. The fruit comes from Veneto's Valpolicella Classica area.

Bright, deep ruby with a taut, finely drawn nose of sour and sweet black cherry, evolving toward spice and cocoa bean. The palate is concentrated yet never heavy, delivering high-toned, vibrant fruit over a delicately velvety texture. Poised and harmonious, it closes with remarkable persistence and a long, polished finish.