Wines
Valpolicella doc
This wine embodies the rich tradition of its native terroir. Easy-drinking, extremely pleasant, and highly characteristic of the region, it brings quality to any convivial occasion. Appearance: Pale and bright ruby red. Nose: Intense notes of wild berries and underbrush, with subtle hints of flowers and spices. Palate: Soft and fresh, fragrant and savory, with smooth, well-integrated tannins. Medium-bodied with a good finish.
| Average Vine Age: | 20 years |
| Planting Density: | 3,000 vines per hectare |
| Exposure: | South, Southwest |
| Soil Type: | Rich in clay components with a calcareous skeleton (rocky fragments) |
| Grape Varieties: | Corvina, Corvinone, Rondinella, and other Veronese varieties |
| Harvest: | Manual, in September |
| Wine Making: | Following the manual harvest, the grapes are de-stemmed and crushed. Alcoholic fermentation begins in temperature-controlled stainless steel tanks, followed by malolactic fermentation. |
| Fermentation Duration: | 8–10 days |
| Fermentation Temperature: | 22–26°C |
| Aging: | In stainless steel tanks for approximately 4–5 months |
| Food Pairings: | Ideal with appetisers and cured meats (lardo, soppressa, pancetta), pasta dishes, vegetable soups, and grilled white meats. It also pairs excellently with medium-aged cheeses. |
| Serving Temperature: | 14–16 |
SenzaFine by Corte Adami
Often it is the coincidence that projects make arise. The idea for our SenzaFine wine line was born in a convivial wine round. The focus of the discussion was the potential of a wonderful wine growing region in the eastern hinterland of Verona.
SenzaFine stands for floral notes, minerality and fruity-fresh lightness that make you want to reach for the glass again and again.
Our major partner the Adami’s is an historic family from the area and this is what they say about themselves :
Third generation of winegrowers and first generation of winemakers.
For generations the Adami family has cultivated its passion for the grapes harvested annually and for the lands that have always been cultivated with great care and respect by grandfather Gaetano Adami. Here in 2004, alongside the historic activity of suppliers at local wineries, the Adami family, made up of their children Andrea, Martina, Giulia and Stefano, with the support of their father Angelo, decided to become their own producer and bottler. With a fundamental objective: to produce great wines, capable of expressing and enhancing the territorial qualities and the original heritage of the native grapes of the Veronese area.
Veneto
Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.
In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.
In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.
