The grapes used are: Corvina Veronese 60%, Corvinone 20%, Rondinella 10% and other autochthonous vines known already in the pre-Romanesque period 10%, cultivated with the Veronese pergola system. The harvest is done manually at the end of September.

Vinification takes place at controlled temperature in steel for about 10 days. This wine is subsequently refermented on the sweet pomace of Recioto for 13/16 days with continuous daily pumping over. Aging takes place for 24 months in Slavonian oak barrels and for 6 months in bottle.

At sight it has an intense ruby ​​red color, rich and spicy aroma with notes of coffee and licorice. You can immediately notice the strong balance between the fruity and spicy notes, this allows an easy pairing of the wine with first and second courses but also an appreciation of the wine alone, as a meditation wine. To be combined with red meats in general and cheeses from fresh to medium-aged.

L'articolo Valpolicella Ripasso DOC classico superiore 2018 – Etichetta Viola proviene da Azienda Agricola Bonazzi.

The grapes used are: Corvina Veronese 65%, Corvinone 20%, Rondinella 10% and other autochthonous vines known already in the pre-Romanesque period 10%, cultivated with the Veronese pergola system. The harvest is done manually, from the first days of November, with an over-ripening observation in plan.

Soft pressing with 18 days maceration at a controlled temperature of 20 ° C with continuous pumping over. Aging takes place for 36 months in Slavonian oak barrels

At sight it has a bright ruby ​​red color, tannin present but soft and sweet, aromas of red fruit such as ripe cherry and plum with an aftertaste of spices and above all roots such as licorice and ginger. To be combined with white and red meats, fresh and aged cheeses.

L'articolo Valpolicella DOC classico superiore 2022 – Etichetta Viola proviene da Azienda Agricola Bonazzi.

The grapes used are: Corvina Veronese 65%, Rondinella 20%, Molinara 15%, grown with the Veronese pergola system. The harvest is done manually, towards the end of September.

Fermentation takes place at controlled temperature 15°C in steel tanks with continuous delestage. Aging takes place in steel barrels.

At sight it is ruby ​​red with fruity notes of cherry and small red fruits. Pair it with first courses, second courses with white meats and fresh cheeses.

L'articolo Valpolicella DOC Classico 2023 – Etichetta Viola proviene da Azienda Agricola Bonazzi.

The harvest takes place manually towards the end of September, with careful selection of the grapes. placed in boxes and then re-selected again in the fruit tree bunch by bunch, in order to allow a perfect drying. After 4 months, the crushing is carried out and then the fermentation in Slavonian oak casks and then in the bottle for about a year. The wine has a ruby ​​red color, full and intense. A paradise of intense, elegant and inebriating perfumes: dark fruit like raspberries, cherries and blackberries, with notes of licorice ending with a hint of bitter cocoa.

Amarone della Valpolicella can be drunk either alone or combined perfectly with braised stracotti and grilled red meat and aged cheeses. It should be served at 20 ° C in a wide glass like Grand Ballon which guarantees a good oxygenation and decanting of at least 1 h is recommended.

Take your time, be patient and enjoy your emotional masterpiece!

L'articolo Amarone della Valpolicella DOCG classico RISERVA 2019 – Etichetta Viola proviene da Azienda Agricola Bonazzi.