2025 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.4 g/L
pH 3.31
Total Acidity 5.65 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Corvina Veronese and Rondinella
Classification Valpolicella DOC
Region Valpolicella
Soil Clayey, Calcareous
Orientation South-East
Harvest Dates Manual harvest in the first half of September
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Trellis-trained vines. Fermentation lasts 8–10 days at 26–30°C in temperature-controlled stainless-steel tanks with frequent pumpovers; malolactic fermentation follows in December, then the wine ages for 3 months in stainless steel. The 750 ml release has 31.8 g/L dry extract and is recommended served chilled. The vintage had adequate winter rainfall, a cool unstable spring, an early-summer hot period followed by more stable conditions, and late-season temperature fluctuations that helped hillside vineyards retain freshness and aromatic complexity.
Tasting Notes Sour cherry, violet and raspberry aromas; lively acidity balanced by good fruit intensity, with present but unobtrusive tannin.
Food Pairing Pasta with meat sauces, including lasagna and pappardelle with ragù; grilled or roasted red meats; aged cured meats; hard cheeses; fegato alla veneziana; rustic pizzas; and mushroom dishes.
Sources: cortegiara.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.7%
Residual Sugar 2.4 g/L
pH 3.34
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Corvina Veronese and Rondinella
Classification Valpolicella DOC
Region Valpolicella
Soil Clayey, Calcareous
Orientation South-East
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Trellis-trained vines. Fermentation lasts 8–10 days at 26–30°C in temperature-controlled stainless-steel tanks with periodic pumpovers; malolactic fermentation follows in December, then the wine ages for 3 months in stainless steel. The 750 ml release has 31.5 g/L dry extract and is recommended served chilled. A mild winter and cool, rainy spring were followed by sudden summer heat; water management, climate monitoring, and large September day/night temperature differences supported healthy, evenly ripened grapes. The sheet is internally inconsistent about harvest timing: its specification says manual harvest in the first half of September, while its vintage narrative says harvest began in mid-September.
Tasting Notes Sour cherry, violet and raspberry aromas; lively acidity balanced by good fruit intensity, with present but unobtrusive tannin.
Food Pairing Pasta with meat sauces, including lasagna and pappardelle with ragù; grilled or roasted red meats; aged cured meats; hard cheeses; fegato alla veneziana; rustic pizzas; and mushroom dishes.
Sources: cortegiara.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.99%
Residual Sugar 2.8 g/L
pH 3.42
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Corvina Veronese and Rondinella
Classification Valpolicella DOC
Region Valpolicella
Soil Clayey, Calcareous
Orientation South-East
Harvest Dates Manual harvest in the first half of September
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Trellis-trained vines. Fermentation lasts 8–10 days at 26–30°C in temperature-controlled stainless-steel tanks with periodic pumpovers; malolactic fermentation follows in December, then the wine ages for 3 months in stainless steel. The 750 ml release has 33.0 g/L dry extract and is recommended served chilled. The difficult 2023 season featured a delayed early vine cycle, frequent rain and fungal pressure, high August temperatures, and intensive canopy management and cluster thinning to deliver healthy grapes.
Tasting Notes Sour cherry, violet and raspberry aromas; lively acidity balanced by good fruit intensity, with present but unobtrusive tannin.
Food Pairing Pasta with meat sauces, including lasagna and pappardelle with ragù; grilled or roasted red meats; aged cured meats; hard cheeses; fegato alla veneziana; rustic pizzas; and mushroom dishes.
Sources: cortegiara.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1636703 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Via Giare 5, 37022 Fumane (VR), Italy
Phone
+39 045 6832011
Email
Owner
Francesco, Giovanni, Matteo and Silvia Allegrini