Whites
Villa d'Adige
Pinot Grigio
delle Venezie Doc
Classification: Controlled Designation of Origin
Grapes: Pinot Grigio
Lands: cultivated in various types of soil, it prefers heavy. The prevailing location is the plain (70%) and first hill (30%)
Alcoholic degree: 12% in Vol.
Area of origin: Veneto and Friuli Venezia Giulia region - Northern Italy
Production technique: Pinot Grigio's grape is an early variety that is harvested at the beginning of the harvest. Being colored with rosè, it is worked with the technique of soft squeezing, strictly "in white". Low temperature fermentation (64-70°F) and with selected yeasts. It is bottled using the cold sterile microfiltration technique. It does not require aging or seasoning
Sensory analysis: Straw yellow color with vaguely greenish shades. The scent is delicate, pleasing but rather intense and sharp. Characteristic, with hints of acacia flowers. Dry, warm, structured and substantially harmonious flavor.
Pairings: Find the right match with fish grills and crustaceans in general. Serve fresh at 50-52°F.
Merlot
Veneto Igt
Classification: Typical Geographical Indication
Grapes: Merlot
Lands: cultivated in soils of various kinds such as clayey, limestone and partly stony. Mainly cultivated in plain and first hill
Alcoholic degree: 12% in Vol. Area of origin: Veneto Region - Northern Italy Production technique: The grapes are harvested to full ripeness, vinification "in red" with maceration of the skins. The fermentation takes place at controlled temperature and with selected yeasts. After that, a short period of aging in steel tanks follows. Bottled using the cold sterile microfiltration technique
Sensory analysis: Intense red color, tending to garnet with aging. A characteristic, delicate and ethereal aroma. Dry, tasty and fairly tannic with medium body
Pairings: It goes with roasts of white and boiled meat, fried pork and beef. Serve at a temperature of 59-60°F.
Pinot Grigio
delle Venezie Doc
Classification: Controlled Designation of Origin
Grapes: Pinot Grigio
Lands: cultivated in various types of soil, it prefers heavy. The prevailing location is the plain (70%) and first hill (30%)
Alcoholic degree: 12% in Vol.
Area of origin: Veneto and Friuli Venezia Giulia region - Northern Italy
Production technique: Pinot Grigio's grape is an early variety that is harvested at the beginning of the harvest. Being colored with rosè, it is worked with the technique of soft squeezing, strictly "in white". Low temperature fermentation (64-70°F) and with selected yeasts. It is bottled using the cold sterile microfiltration technique. It does not require aging or seasoning
Sensory analysis: Straw yellow color with vaguely greenish shades. The scent is delicate, pleasing but rather intense and sharp. Characteristic, with hints of acacia flowers. Dry, warm, structured and substantially harmonious flavor
Pairings: Find the right match with fish grills and crustaceans in general. Serve fresh at 50-52°F.
Chardonnay
Trevenezie Igt
Classification: Typical Geographical Indication
Grapes: Chardonnay
Lands: It is cultivated in various types, being spread throughout the Region. Dry, alluvial and hill terrain
Alcoholic degree: 12,5% in Vol.
Area of origin: Veneto, Friuli Venezia Giulia Region - Northern Italy
Production technique: grapes are from medium to early maturation, collected at the beginning of the ripening in order not to lose freshness and vivacity. Vinification is strictly "in white" with soft squeezing and fermentation at controlled temperature and with selected yeasts. Bottled using the cold sterile microfiltration technique
Sensory analysis: Straw yellow color, has greenish shades. Vibrant and brilliant, it has delicate fruity scents with fine hints of apple and apricot. The taste is dry, fresh and harmonious. Balanced, has a pleasantly bitter finish
Pairings: It comes well with entrees, fish dishes and cheeses. Great also with hams and speck or simply tasting on its own. Serve fresh at 50-53°F.
Moscato
Provincia di Pavia Igt
Classification: Typical Geographical Indication
Grapes: Moscato
Lands: grapes benefit from a perfect microclimate, properly irrigated with clay soils
Alcoholic degree: 7.5% in Vol.
Area of origin: Province of Pavia, Lombardia Region - Northern Italy
Production technique: grapes are harvested in perfect ripeness. Cold must is brought to a temperature close to freezing. Fermentation occurs with natural sugars and bottled using the cold sterile microfiltration technique
Sensory analysis: fresh, fragrant with aromas of fruity and honey. Rich in flavor, it maintains a balance between sweetness and richness
Pairings: perfect for sipping or as an aperitif, it blends nicely with fruit and cheese desserts. Serve at 46-50°F.
Delizioso
Frizzante
Classification: White sparkling wine
Grapes: White grapes authorized and/or recommended in Italy (predominantly Glera, Pinot, Chardonnay and Garganega)
Lands: Predominantly hilly or pre-hilly but also flat. Not very deep, well drained and not too fertilized so as not to overly promote the natural vigor of the wine
Alcoholic degree: 10,5% in Vol.
Area of origin: Italy Production technique: Late medium harvest, the grapes are subjected to a soft pressing, without peeling of the skins and without maceration. The fermentation of the must is carried out at low temperatures (60-64°F), very slowly and with selected yeasts. The perlage takes place in special sealed hermetic seals (autoclaves) according to the technique known as "Charmat Method".
Sensory analysis: Straw yellow color, with fine and persistent perlage. Intense flower fragrance, fruity, persistent and pleasing. Dry, harmonious, rou
Pairings: Fresh, fragrant wine, young for natural vocation. Ideal as an aperitif. Wine for conversation, is suitable for delicious and fish dishes. Serve at a temperature of 46-50°F.
Villa Marin
Amarone
della Valpoliciella Docg
Classification: Controlled and Guaranteed Designation of Origin
Grapes: Corvina Veronese (45% to 95%) is however allowed to use Corvinone to a maximum of 50% instead of the same percentage of Corvina; Rondinella (from 5% to 30%). The production of these wines can be used up to a maximum of 25% of the grapes coming from the vines: red non aromatic berries, allowed for cultivation for the province of Verona up to a maximum of 15%, with a maximum limit of 10% for each single grape used
Lands: calcareous, limestone soil, debris and landslides
Alcoholic degree: 16% in Vol. Area of origin: Valpolicella, Veneto Region - Northern Italy
Production technique: The best grapes are harvested late, rested on racks and drowned in a dry and well-ventilated environment until January. The pressing is done in the dry period of February, with maceration and fermentation called "a cappello", submerged for about one month at a temperature of 43-59°F. Then it is pulled and left to complete the lactic fermentation. In the following months, it is transferred to medium and small capacity barrels. Bottled using the cold sterile microfiltration technique Could be sold only after three years of aging
Sensory analysis: Garnet color with a very intense and full-bodied appearance. The fragrance is intense, ethereal and very pronounced. Remember dry plum, with vanilla hues and wildflowers. The flavor is full, very warm and rich in structure
Pairings: It accompanies meat dishes, especially red. It is particularly exhilarated if it is accompanied by skewers and games. Serve at a temperature of 64°F, previously poured into a decanter
Valpoliciella
Ripasso Superiore Doc
Classification: Controlled Designation of Origin
Grapes: Corvina Veronese (45% to 95%) is however allowed in Corvinone's presence to a maximum of 50% instead of a Corvina equivalent; Rondinella (from 5% to 30%). The production of these wines can be used up to a maximum of 25% of the grapes coming from the vines: red nonaromatic berries, allowed for cultivation for the province of Verona up to a maximum of 15%, with a maximum limit of 10% for each single grape used
Lands: limestone soils
Alcoholic degree: 13,9% in Vol.
Area of origin: Valpolicella, Veneto Region - Northern Italy
Production technique: provides a maceration of Valpolicella wine with fermented grapes of dried grapes previously used for the production of Recioto or Amarone. The technique of "Ripasso" consists in pouring, before barrel refinement, the Valpolicella base wine directly into the vats where the Amarone was previously pressed, allowing it to rest in contact with the newly pressed pomace for about 15-20 days. In this way, the wine receives from the dried pomace part of the aroma, that is actually from the Amarone. Bottled using the cold sterile microfiltration technique
Sensory analysis: Intense red wine with garnet shades. Elegant aroma with scents of undergrowth. Refined, harmonious and velvety f lavor
Pairings: Matches seasoned cheese, salami, roast in general, grilled meats and wild game. Serve at 64°F uncorking the bottle half an hour before consumption