VALPOLICELLA DOC CLASSICO

Corvina 70%, Rondinella 25%, Molinara 5%

Veneto

13.5%

  16°C - 18°C 

During the harvest, the best bunches are selected and left to dry on “plateaux” in well-aired and dried lofts called “fruttai”. 

The drying process may take 3-4 months during which time the sugar content and other components like essence, glycerine and aromas increase. The dried grapes are pressed in January-February and fermentation is long and slow. During this phase, the grapes are stirred several times every day in order to obtain maximum extraction.

The company owns twelve hectares of land covered with grape cultivations which are used for growing grapes. The grapes are grown on the rolling hills of Valpolicella Classica at an average height of 812 feet above sea level. The vines face south-west on terraces held up by stony walls called “marogne” and are supported by “simple” and “double” pergolas. The soil is light, chalky and full of stones.  Venturini company produces wine using exclusively their own grapes: Corvina, Corvinone, Rondinella, Molinara. By making wine with these grapes, the Venturini are able to create their high quality Valpolicella Classic wines certified “Denominazione di Origine Controllata”: Amarone, Recioto, Valpolicella Classico and Valpolicella Superiore and Rosso IGT “Massimino”.

The wine glows with a brilliant ruby red tint, good transparency

The nose gives immediate evidence of its character, simple and forthright, with fragrant notes in which cherries and red currants are refreshed by a pleasantly balsamic touch. On the palate, it is direct and agile, with a satisfying return of fruity notes and a decidedly savoury, cleansing finish that prepares the mouth for another sip.

It is a versatile wine that goes well with meat entrées but that, when served at a cooler temperature, is also perfect with a seafood chowder.

Corvina 70%, Rondinella 25%, Molinara 5%

Veneto

14.5%

  16°C - 18°C 

During the harvest, the best bunches are selected and left to dry on “plateaux” in well-aired and dried lofts called “fruttai”. 

The drying process may take 3-4 months during which time the sugar content and other components like essence, glycerine and aromas increase. The dried grapes are pressed in January-February and fermentation is long and slow. During this phase, the grapes are stirred several times every day in order to obtain maximum extraction.

The company owns twelve hectares of land covered with grape cultivations which are used for growing grapes. The grapes are grown on the rolling hills of Valpolicella Classica at an average height of 812 feet above sea level. The vines face south-west on terraces held up by stony walls called “marogne” and are supported by “simple” and “double” pergolas. The soil is light, chalky and full of stones.  Venturini company produces wine using exclusively their own grapes: Corvina, Corvinone, Rondinella, Molinara. By making wine with these grapes, the Venturini are able to create their high quality Valpolicella Classic wines certified “Denominazione di Origine Controllata”: Amarone, Recioto, Valpolicella Classico and Valpolicella Superiore and Rosso IGT “Massimino”.

Has a rather dense, luminous ruby red color

Initially, the nose offers spiced and toasted hints, to open up with memories of dark fruit like blackberries and blueberries, liquorice and faded violets. On the palate it is taut, fresh and savoury, with a nice tannin finish that cleanses the palate and invites another sip. Matured in oaken barriques of moderate toasting, Semonte Alto is intense and spiced, like the great casks that lie, neatly aligned, one alongside the other, in our cellar.

Semonte Alto is a wine of strong character that accompanies highly flavoured meat entrées such as stewed rabbit or roast pork with the appropriate energy. It also creates an interesting combination with soft cheeses with a ripe crust like brie.

Corvina 70%, Rondinella 25%, Molinara 5%

Veneto

16.5%

  16°C - 18°C 

During the harvest, the best bunches are selected and left to dry on “plateaux” in well-aired and dried lofts called “fruttai”. 

The drying process may take 3-4 months during which time the sugar content and other components like essence, glycerine and aromas increase. The dried grapes are pressed in January-February and fermentation is long and slow. During this phase, the grapes are stirred several times every day in order to obtain maximum extraction.

The company owns twelve hectares of land covered with grape cultivations which are used for growing grapes. The grapes are grown on the rolling hills of Valpolicella Classica at an average height of 812 feet above sea level. The vines face south-west on terraces held up by stony walls called “marogne” and are supported by “simple” and “double” pergolas. The soil is light, chalky and full of stones.  Venturini company produces wine using exclusively their own grapes: Corvina, Corvinone, Rondinella, Molinara. By making wine with these grapes, the Venturini are able to create their high quality Valpolicella Classic wines certified “Denominazione di Origine Controllata”: Amarone, Recioto, Valpolicella Classico and Valpolicella Superiore and Rosso IGT “Massimino”.

Intense, luminous garnet red color

Amarone is concentrated and dense. Amid the sweet sensations of violet and steeped cherries, spicy notes of pepper and cloves are temptingly perceptible. The mouth is explosive and warm, well balanced by the pleasantly savoury dryness of the strong tannins that add elegance and enhance its enjoyment, with an aftertaste of small, sweet fruits preserved in spirits.

Amarone is an intense wine that needs to be paired with foods capable of standing up to the comparison with its flavourful power. Excellent with aged cheeses, it expresses the best of itself with dishes of game or very elaborate dishes like braised and slow-cooked meats. It is particularly intriguing paired with a platter of pork ribs in barbecue sauce.