Made from Glera grapes of the hill DOC Treviso zone. Sparkling wine with fine and persistent. The aroma is fresh and full of fruity aromas of apple and pear, with hints of citrus fruit which fades into the floral bouquet. The palate is soft and harmonious. Excellent as an aperitif. Ideal with fish, and poultry.
AREA OF ORIGIN
DOC Treviso area VINE Glera WINEMAKING Off skins by gentle pressing SPARKLING WINEMAKING METHOD Charmat PRIMARY FERMENTATION Controlled temperature with sected yeasts FINING From 1 to 3 months ALCOHOL 11 % Vol. COLOUR Yellow light straw PERLAGE Fine and persistant BOUQUET Fine, freshness and fruits TASTE Fresh, well-balanced and velvety SERVING TEMPERATURE 6-8 °C
Allegrini "Amarone Classico" D.O.C.
Amarone Classico Doc is a true classic , is the result of the wisdom of the family Allegrini, embodies the pursuit of perfection gained with years of experience and tradition, so many times awarded by Gambero Rosso and Wine Spectator.
The grapes that give life to this wine are Corvina, Corvirone , Rondinella and Oseleta.
The grapes are left to dry for about 4 months. Around the middle of January are crushed and follows a long fermentation in steel tanks.
It is aged in wooden barrel for 18 months and in bottle for a further 14 months.
Allegrini "Giovanni Recioto"
While Amarone aims for perfect craftsmanship and a full, pristine range of aromas, full rein is allowed to this category of wine to express all its natural exuberance. The nose is immediately almost bursting with fruit, followed by fresh floral notes and pepper. After prolonged ageing, the wine proffers more evolved nuances of fruit preserved in alcohol and aromatic herbs.
Allegrini "Valpolicella Classic"
Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and Corvinone, the historic varietals of this appellation. Whilst young it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.
Franciacorta "Brut" Antica Fratta
An elegantly fresh, vivacious and full Franciacorta, characterized by pleasing fruity and floral aromas. Obtained from Chardonnay grapes after more than 24 months on yeasts. Excellent as an aperitif but it can also be served throughout a meal; it is particularly suitable for delicate dishes of fish and white meat.
Franciacorta "Essence Nature" Antica Fratta
Antica Fratta takes its first step towards the future, one in which pleasure and approacha¬bility encounter complexity and structure. A union that strikes the eye as much as it does the other senses, yielding a Francia¬corta whose finesse from Chardonnay enjoys the fruit brought to it by Pinot Noir. The eye and the nose enjoy it be¬fore the mouth: a refined, pale rose an¬nounces scents of country woods and fruit preserves, polished by 36 months sur lie. Sensuous, elegant, eclectic, a wine perfect for any moment, and with any dish, to be enjoyed with the finest char¬cuterie, but with meat dishes as well, and full-flavoured fish preparations.
Barbare d'Alba D.O.C. "La Cresta"
Obtained with 100% Barbera d'Alba grapes, this wine is fascinating from the first taste, for its pleasantness and readiness.
With an intense ruby verging on garnet red color, its perfume is intense and winish with the typical scent of the vine strain.
Fermentation on contact with the peelings for approximately 12/14 days. It then refines in barrique for 12 months and in bottle for the following 5 months before going on the market.
Barbaresco D.O.C.G. "Bricco Spessa"
Intense, full-bodied and well balanced between tannins and acidity with a slight aggressiveness that identifies the personality of the wine. After a few minutes of oxidation it exerts a pervasive warmth.
Intense garnet red with orange highlights, fruity notes of wild berries with hints of violets and vanilla and Soft and velvety, harmonious and elegant.
Barolo D.O.C.G. "Rocche"
This lovely ruby coloured wine exhibits aromas of plums, leather and violets. The palate is rich with red fruits, spice and a hint of smoke. The finish is long and complex.
Bulgarini "Chardonnay Brut"
Chardonnay is purity. Preparation of the base with a classic white vinification, Lees for several months and subsequent fermentation in autoclave with the Charmat method persisted for three months, the second fermentation in autoclave gives a simple and fresh organoleptic framework with creamy perlage and bountiful.
Bulgarini "Lugana" D.O.C.
White wine that shows with a beautiful citrus and floral notes, accompanied by a good freshness and flavor, and that gives us a remarkable persistence
Bussola "Amarone Classico"
The wine, of garnet-russet hue, is slightly sweet, warm, robust, full, harmonious, velvety with a most satisfying touch of bitterness. It is the ideal wine with game and has no rivals as an accompaniment to hard cheeses. But its most characteristic role is as an after-dinner wine, for sipping in moments of intimacy, or for fuelling lively post-prandial conversation. It should be opened at least two hours before consumption and consumed at ambient temperature. It is the classic wine of friendship.
Bussola "Classic Valpolicella Ripasso" D.O.C
The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. It will be bottled in April 2005 after being decanted
Bussola "Recioto Valpolicella"
The grapes used to produce this wine are dried on racks from the middle of September until the middle of March. They achieve a degree “Babo” of 39 (almost 430 g/l). In order to produce one litre of this Recioto 18 kilogrammes of grapes are required. The fermentation was induced immediately after crushing by means of a small addition of Recioto “bg” of the same year, already fermenting. Fermentation took place at a temperature of below 14 degrees and lasted 50 days. The wine was racked with 260 g/l residual sugar and was placed in new barriques of Allier and Vosges oak. It remained on its own yeasts and batonnage was carried out several times over a thirty-month period until December 2004 when the wines was racked, assembled and bottled. It was given four months rest in bottle before being put released onto the market.
The grapes used for this wine mature late and it is necessary for there to be a good climate at the end of the season to realize the potential of these grapes. When this happens we have one of the most distinguished wines in the Italian panorama: not too deep in colour but with an intense bouquet, nuances of cherries and marasca. On the palate it has a persistent peppery, spicy character. To ensure these characteristics the temperature of the grapes reach the 25° C and then the temperature is lowered to 22° C. The alcoholic fermentation ends in the following 10/12 days followed by the malolactic fermentation. The wine is kept in stainless steel vats and bottle in March.
Historically Chiaretto was a by-product of Bardolino rosso. It was the wine made from the juice that was ‘running off’ after a brief maceration with the skins. The remaining part was originally designed to enhance the body and weight of the rosso. Whilst improving the rosso the Chiaretto was not given the attention it needed. The harvest time was designed for red wines, ensuring a low acidity in the grapes (not ideal for rose wines); also it was impossible to do any clarifications before the fermentation. Now to avoid these difficulties the two wines are made separately. The grapes used for the Chiaretto are harvested 2 weeks in advance and after a maceration of 24 hours at 8-100C the must is naturally drawn off. Then it is clarified and fermented for 15-18 days at 180C. The malolactic fermentation is avoided and the wine is left on its lees until is bottled. So a fresh and lively wine is created with a typical rose colour ideal for summer drinking.
Franciacorta "Cuvèe Prestige" Ca' Del Bosco
A virtue found in the etymology of an ancient word: idem, or being the same. Cuvée Prestige, the essence of Franciacorta, Ca' del Bosco style. A jewel created in 2007 from thirty year's experience. Only the finest Chardonnay (75%), Pinot Nero (15%) and Pinot Bianco (10%) grapes from 134 vineyards, vinified separately and skillfully blended with reserves of the finest vintages (at least 20%) go into the magical rite of Cuvée creation. It will take 28 months of refinement on yeasts before this wine is ready to express all its richness and identity. A classic, well-balanced Franciacorta, pleasantly fresh and crisp. Perfect for any occasion.
Franciacorta "Cuvèe Prestige Rosè" Ca' Del Bosco
More than a color, pink is like a suspended mood, a delicate transition from white to red in shades never quite one or the other. Franciacorta Rosé gives a magical sensation midpoint between two hues. The rosé color is obtained after brief maceration of red Pinot Nero grapes. Just a few hours are needed to get that special tint recalling springtime sunsets: you must seize the moment, an instant earlier it's too pale, an instant later it's too dark. And then a delicate blending with Chardonnay and slow, patient maturation. Cuvée Prestige Rosé, the ideal Franciacorta for momentous occasions. Especially the most romantic.
The taste is always very balanced between the fineness of the bubble, the roundness of the body and the richness of taste, always noble and never over the lines. A historically high-quality Champagne that never ceases to astonish despite the passing of harvest.
Initial fragrances of fresh almond are then opened with notes of candied lemon and dried fruit, complete with smoked and toasted hints
The taste is energetic and warm, full and enveloping, velvety and creamy, intense finish with ginger and mango notes.