Croatina
Croatina
Roscato Rosé Dolce
Italian Rosé
Bright red berries and a light cotton-candy note lead this sweet Italian rosé, while a gentle sparkle keeps the palate lively. The fruit-forward style is soft and approachable, with freshness balancing the sweetness through the finish. Pour it well chilled as an aperitif, or serve with creamy macaroni and cheese, berry desserts, cupcakes or other lightly sweet dishes.
La Stoppa 2019 Trebbiolo Rosso
Italian Red
Bright red in colour, this blend offers cherry, balsamic herbs and subtle woody notes, with dark fruit, tobacco and coffee also present. The palate is round, harmonious and youthful. Barbera accounts for sixty percent and Croatina forty percent. Organic farming uses neither fertilizer, herbicide nor pesticide. Skin maceration lasts twenty days. Fermentation is spontaneous with indigenous yeasts in stainless steel and cement tanks.
Zenato 2009 Amarone della Valpolicella Classico 375 mL
Italian Red
Dark fruit, raisin and toasted notes meet black cherry, vanilla, black pepper, nutmeg, oak and tobacco. The palate is lush and smooth, with velvety tannins. Corvina, Rondinella, Oseleta and Croatina form the blend. Grapes from Sant’Ambrogio in the Valpolicella Classica area are harvested and dried by the traditional method. The wine contains 16.5 percent alcohol.
Colombera & Garella 2020 Cascina Cottignano Bramaterra
Italian Red
Nebbiolo forms eighty percent of the blend, with Croatina and Vespolina at ten percent each. The Cottignano parcel lies at 350 metres in Masserano, on acidic volcanic porphyritic sand. The organically farmed vines are twenty to fifty years old. Native-yeast fermentation follows destemming and soft crushing, with up to forty days on skins. The blend rests six months in concrete, then two years in an older large oak cask.
Colombera & Garella 2022 Melascone
Italian Red
The blend contains sixty-five percent Nebbiolo, twenty percent Croatina and fifteen percent Vespolina. Strawberry, saline character and a mineral edge are present. The fruit comes from young vines in Bramaterra and Lessona vineyards outside the Costa della Sesia appellation. Melascone is a local dialect term for Nebbiolo, and the wine was previously called Costa della Sesia.
Podere Pradarolo 2019 Libens Rosso Assoluto
Italian Red
Fruit and leather notes appear with dried plum and a volatile finish. The texture is soft, while the tannins are firm. Croatina and Termarina are grown near Parma. Fermentation is spontaneous, and skin maceration lasts forty-five days. Maturation takes place in barrels. The wine is bottled without filtration and without added sulphur, and the total sulphite level is zero.
Colombera & Garella 2019 Cavazucchi Rosso
Italian Red
The vineyard covers 0.7 hectares on a south-west-facing slope at 350 metres in the La Mesola cru. Its yellow volcanic sand is high in porphyry. The blend is eighty percent Nebbiolo, ten percent Croatina and ten percent Vespolina. Fermentation is spontaneous with native yeasts in large cement tanks for ten days. Maturation lasts two years in old oak barrels, one year in cement tanks and one year in bottle.
Colombera & Garella 2019 Cavazucchi 1.5 L
Italian Red
The wine comes from a single 0.8-hectare parcel planted in the early twentieth century. Nebbiolo accounts for eighty-five percent of the blend, with Croatina and Vespolina making up the remainder. The parcel lies in Masserano in Alto Piemonte, and fragrance is a hallmark of the site. The bottling is separate from the winery’s Bramaterra cru, and the vineyard is now owned by the winery.
Zenato 2010 Amarone della Valpolicella Classico
Italian Red
Plum cake, blackberry, mocha, chocolate and baking spice appear with smooth tannins. Dark fruit, resin, cola, tar, oregano and rosemary are also present. The colour is ruby red. The blend combines eighty percent Corvina, ten percent Rondinella, five percent Croatina and five percent Oseleta. Fermentation lasts twenty-five days in stainless steel. Maturation includes thirty months in French oak and twelve months in bottle.
Zenato 2015 Amarone della Valpolicella Classico
Italian Red
Ripe black raspberry and currant appear with woodsy spice, graphite and smoke. Glazed cherry, dried meat, citrus and roasted herbs are also present. The wine is medium to full bodied, with creamy tannins and linear acidity. A firm bite is also present. It is dry and oaked, with sixteen-and-a-half percent alcohol. Corvina, Rondinella, Croatina and Oseleta form the blend.
Zenato 2012 Amarone della Valpolicella Classico
Italian Red
Dark prune, blackcurrant, black cherry, crushed raspberry, blue flowers, tilled soil, menthol, cedar, mocha, vanilla and nutmeg appear in the profile. Leather, tobacco, spice and a confectionery note are also present. The palate is rich and full, with firm, velvety tannins and fresh acidity. The texture is dense. It has a long finish and sixteen-and-a-half percent alcohol.
Zenato 2013 Sergio Zenato Amarone della Valpolicella Classico Riserva
Italian Red
Deep cherry, Marasca cherry and small dark berries lead with warm spice and a quietly savoury undertone. Full-bodied and intense, the palate remains graceful, with concentrated fruit framed by measured freshness and supple structure. The blend's richness builds gradually, carrying dried-fruit depth and spice through a long, composed finish suited to braised beef or aged cheese.