Monte Zovo

An intense ruby red color. Bouquet of ripe fruits, cherries, under spirits, notes of intense spices. Full-bodied and rich, warm, with ripe and round tannins.
The vines have an average age of twelve years.
Sun exposure: North-South and East-West.
Soil composition: calcareous marls
Training System: Guyot
The entire estate is certified for its respect of biodiversity according to “biodiversity friendly” criteria
The grapes remain in the drying facility for a few months in wintertime, during which they undergo physical processes.
The result is a higher concentration of sugars, together with other components.
The grapes are destemmed and pressed. The fermentation lasts about 20 days, and then the wine is moved so aging can take place in barriques for approximately 24 months.
This wine is ideal when paired with braised and stewed meat and game. Ideal with grilled meat courses. Excellent with matured cheeses.
Item description

Intense red in color. Aromas of ripe sour cherry and plum jam. Properly full bodied on the palate, intense, warm, and with well integrated tannins.
The grapes come from different plots within our Tregnago Estate, Eastern Valpolicella. The soil is predominantly composed by calcareous marls and sedimentary.
The company is accreditated to the Biodiversity Friend Standard, which certifies the preservation of biodiversity in the vineyards.
The dried grapes are crushed and left to macerate in inert vessels.
The fermentation then lasts about 20 days.
Then the wine is matured in barriques, tonneaux and wooden vats for 24 months.
At the end, it’s aged in the bottle for a minimum of 6 months before commercial release.
Excellent with grilled or barbecued red meats. It also goes well with first courses like risotto, filled or baked pasta. Perfect with mature cheeses.

Intense red with garnet highlights.
Aromas of ripe fruits, cherries, plums, blackcurrant.
Flavours of flowers: geranium and violet.
Spices such as vanilla and cinnamon.
On the palate it is smooth, balanced, and full-bodied.
The entire estate is certified for its respect of biodiversity according to “biodiversity friendly” criteria
Vines with an average age of 10 years.
Sun exposure: North-South and East-West
Soil composition: calcareous marls
Training system: Guyot
The grapes are moved to the winery, destemmed and pressed.
Fermentation takes place in inert vessels and lasts about 15 days.
The wine is run off its skins, which are softly pressed, and goes into inert vessels, until the wine making process of Amarone is finished.
It is then aged for 24 months in wooden vessels.
It pairs perfectly with grilled meats. Excellent with succulent main courses with pasta or risotto with pumpkin, sausages or mushrooms. It can be paired with cold cuts and cheeses.
Item description

Intense red colour.
On the nose it’s complex, with herbaceous notes of hay and dried flowers, followed by fruity notes such as blackberry, raspberry and cherry.
Clear flavours of tobacco, chocolate and liquorice.
On the palette it is balanced, with elegant tannins.
Vines from 10 to 20 years of age.
Sun exposure south.
Soil composition: morainic.
Training system: Guyot
The entire estate is certified for its respect for biodiversity according to “bio-diversity friendly” criteria
The grapes are hand-picked and moved to the winery, where they are destemmed and pressed.
Fermentation lasts 25/30 days.
After the racking of the must the wine is aged for 12 months in barrique, tonneaux and cylindroconical wood vessels.
Perfect combined with grilled meats. Excellent with succulent first courses of pasta, sausages, mushrooms or truffle. It goes well with cold cuts and medium matured cheeses.
Vintage 2018
92 point - James Suckling
90 point - Wine Enthusiast

Straw lemon in color with greenish hues.
On the nose notes of tropical fruits and citrus fruits of bergamot.
They are followed by hints of mint and aromatic herbs, mineral notes of flint.
The taste is pleasant, round and well-balanced.
The grapes come from the two most vocated plots of our Le Civaie Estate, located in the southern Lake Garda.
The soil changes depending on the plot, varying from a morainic composition to stratificated loam, predominantly calcareous, rich in minerals
For both the plots the training system is Guyot.
The entire estate is certified for its respect of biodiversity according to “biodiversity friendly” criteria
The grapes are destemmed and crushes. The maceration lasts for 8-10 hours.
Then, the gentle pressing takes place in oxygen reduction.
The clarification of the must follows.
The fermentation takes place at low temperatures, and lasts for 15-20 days.
The wine remains on its fine lees for approximately 5 months before bottling, and it ages 2 months in bottle .
Ideal as an aperitif, it pairs with appetizers or fresh-water fish such as trout, perch and whitefish.
Also excellent with pasta courses with elaborate sauces, with white meats, with soft cheeses and fresh goat cheeses
Vintage 2021
90 point - James Suckling
Gold Medal - Viviltà del Bere 2022

Light salmon pink colour.
A fragrant wine, harmonious and fine bouquet, with floral notes reminiscent of roses, combined with pomegranate and small red fruits.
Balanced, with a pleasant savory note.
Multiple plots located on the morainic hill of the eastern Lake Garda.
The soils are predominantly composed by morainic stones, gravel and sand.
The training system is mainly Guyot.
The entire estate is cultivated by organic viticulture.
The grapes are left to macerate, directly inside the press at low temperatures for approximately 10 hours.
Then, follows a gentle pressing and the natural decantation of the must for 24 hours.
Later, the fermentation lasts 20 days and takes place in inert vessels.
The wine matures on its fine lees for 4 months before bottling.
Drink by the glass, throughout the meal.
It knows how to give emotions at the table, enriching the enjoyment of the best courses of Mediterranean cuisine.
Perfect as an aperitif, also to pair with risottos, white meats and lake fish.
Item description

Villa Calcinaia