The refined wines of Vigneti di Ettore

The alcoholic and the malolactic fermentation of all wines are spontaneous.

Valpolicella Classico DOC 2014
Grape varieties in the blend: 35% Corvina, 30% Corvinone, 25% Rondinella, 5% Dindarella, 5% Molinara.
This is an everyday wine with a traditional style. The grapes are harvested after the grapes for Amarone, Recioto and Valpolicella Ripasso (that are made with dried grapes) have been picked. This is a real Valpolicella which has not been “reinforced” in order to make it taste like a Valpolicella Ripasso.
This wine is vinified and matured in steel. The clusters are destemmed and crushed softly. The alcoholic fermentation and the maceration with the skins last for approximately 8-10 days. Malolactic fermentation. The wine matures in steel for a few months. Finishing in the bottle for 4 months.
The colour is a bright ruby red with purple reflections. Fresh fruit, cherry and raspberry notes on the nose. It is fresh and pleasant to drink with the typical mineral note of the zone of Negrar in the finish.
Food matches: this is a wine suitable for the whole meal. Ideal with tagliatelle with meat sauce, white and red meat dishes, medium seasoned cheese.
Average production/year: 6,500 bottles

Valpolicella Ripasso Classico Superiore DOC 2013
Grape varieties in the blend: 45% Corvina, 30% Corvinone, 15% Rondinella, 10% Croatina
This wine is extremely pleasant and versatile. We had it during lunch and it was a perfect match for all the dishes served (home made pasta with mushrooms, grilled beef fillet, fried lamb with truffle, “pastisada de caval”, braised horse meat typical of Verona, fried eggplant, roast potatoes and spinach).  Other suggested food matches are game and seasoned cheese.
The grapes are carefully selected and harvested at the end of September together with the grapes for the production of Amarone and of Recioto. The clusters are then dried for 30 days.
Destemming and soft crushing of the grapes. Fermentation and maceration with the skins for approximately two weeks at a temperature between 22 and 26 degrees Celsius with punching down of the cap twice a day. Malolactic fermentation in steel. The wine then matures in steel till February followed by a second fermentation (ripasso) on the marc of Recioto or of Amarone. The wine is then racked into 5-25 hectolitre oak casks where it matures for further 12 months. Finishing in the bottle for 12 months. This wine has a definite ageing potential.
The colour is an intense ruby red. The aroma is intense with notes of cherries preserved in alcohol and of red fruit. It is full in the mouth, flavourful, sapid, persistent and harmonic. The fruity notes return in the aftertaste.
Average production/year: 15,000 bottles

Amarone della Valpolicella Classico DOCG 2012
Grape varieties in the blend: 50% Corvina, 25% Corvinone, 10% Croatina, 10% Rondinella, 5% Oseleta
This is a very elegant Amarone, it is clean and dry and not a bit cloying. It is a wine that can be really enjoyed with food, which naturally should have the right “physique du rôle”!
Manual harvest at the end of September, beginning of October. Selection of the best clusters. The clusters are dried naturally for 100 days with temperature and humidity control. Destemming and soft crushing. Cold maceration with the skins for 7 days followed by fermentation for approximately two weeks. Malolactic fermentation in steel. The wine matures in oak casks of a capacity of 5-10 hectolitres for 30 months. Finishing in the bottle for 12 months.
The colour is a dense and compact deep ruby red.
The nose is intense, complex, with hard black cherry, dried flowers, leather, goudron, liquorice, spicy notes. In the mouth it is dry, quite supple, elegant and well balanced with a good acidity and with a long finish.
Suggested food matches are red meat dishes, game, medium and long seasoned cheese.
Average production/year: 4,500 bottles

Recioto della Valpolicella Classico 2012
Grape varieties in the blend: 40% Corvinone, 35% Corvina, 15% Rondinella, 10% Croatina.
As for the Amarone, what impresses of this Recioto is its elegance. The colour is a dark ruby red. The nose is complex and intense: fruity (cherry and prune) and spicy notes, coffee. In the mouth it is sweet and supported by a good acidity, the tannins in the aftertaste are silky and leave the mouth clean.
Harvest by hand with a careful selection of the best clusters. The clusters are dried naturally for approximately 120 days with temperature and humidity control. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approximately 2 weeks at a temperature between 18 and 22 degrees Celsius. Malolactic fermentation in steel. The wine matures in oak barrels of a capacity of 5 hectolitres for 12 months. Finishing in the bottle for 4 months.
Suggested food matches: on its own at the end of a meal, excellent with chocolate and with flavourful cheese.
Average production/year: 4,000 bottles

Rosso Veronese IGT Doline 2013
Grape varieties in the blend: 60% Corvina, 30% Croatina, 10% Rondinella
This is a supple, fresh and extremely drinkable wine. The grapes are harvested together with the grapes for Valpolicella Classico.
The clusters are dried for approximately three weeks. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days at a temperature between 22 and 28 degrees Celsius with punching down of the cap. Malolactic fermentation in steel. The wine matures in oak casks (capacity 5 hectolitres) for 6 months. Finishing in the bottle for 4 months.
The colour is an intense ruby red. Ripe cherry, raspberry and spicy notes on the nose. In the mouth it has a good structure and persistence, it is supple and well balanced by a good acidity.
Suggested food matches: it is suitable for the whole meal. It is excellent with white and red meat dishes and with medium seasoned cheese.
Average production/year: 9,000 bottles