CORVINA VERONESE

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This is the most noble autochthonous varietal in Valpolicella. It tends to display vigorous growth which, however, is held back when it is cultivated in poor soil of alluvial origin, with a clayey-calcareous composition and in a well-exposed, ventilated position. It is a late-ripening varietal (late September-early October) and has a medium-sized cluster that is compacgt and pyramidal in shape and berries that are thick-skinned, deep purple-blue in colour and well-covered with bloom. It is highly resistant to the winter cold. It produces a deep-coloured, elegant and well-structured wine with a marked freshness and a good tannin content.

CORVINONE

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This is a complementary varietal that may substitute Corvina Veronese by up to 40%. Its phenolic characteristics are the same as those of Corvina. Because of its vigorous growth, it produces best results when cultivated high up in the hills on poor soil and in a well-exposed position. The cluster is larger than that of Corvina; the berries are large, with a thick, dark-blue skin. Given these characteristics, if the varietal is vinified using fresh grapes, it tends to create an imbalance between the solid and liquid parts. It therefore produces best results after undergoing the ‘appassimento’ (partial drying) process.

RONDINELLA

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This is another autochthonous varietal. Like Corvina and Corvinone, it displays considerable vigour and is a late-ripening grape. It is a fairly rustic varietal and does not require a particular soil type, given its adaptability to various pedoclimatic conditions. The grape cluster is medium-sized and quite compact, while the berry, well-covered with bloom, is purplish-black and has a good solid-liquid ratio. If vinified alone, it produces a light ruby-red coloured wine without much body, poor tannin content and a fruity and intense aroma.

MOLINARA

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Until 2003, Molinara was one of the obligatory varietals for the production of DOC wines. Given the poverty of its colouring and structure-building components, today it is used only in small quantities and is reserved mostly for the production of Valpolicella, also because of its interesting mineral properties.



OSELETA

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This is an age-old Veronese varietal that has recently been ‘re-evaluated’ thanks to its interesting organoleptic features. The cluster is small and rather compact; the berries are medium-sized, with a thick blue-black skin that is well-covered with bloom. It produces is a bright ruby-red wine, with intense fruity and spicy aromas, a good structure, a tangy flavour and lingering finish. It is often used in grape blends to lend body and colour.