Rondinella

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.

Ruby red and savoury, with red cherry, raspberry and plum joined by black pepper, dried herbs and a subtle balsamic lift. The palate is medium-bodied, dry and fresh, its bright acidity and fine tannins giving shape to the generous fruit. A composed, lightly spiced finish suits lamb, red-sauce pasta or aged cheese.

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.

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.