2014 cesari tablet wine technical sheets

Technical sheets folder

I dati contenuti sono indicativi e potrebbero subire delle variazioni .

Index

BOSAN Amarone della Valpolicella

IL BOSCO Amarone della Valpolicella

Amarone della Valpolicella

Classico

Recioto della Valpolicella

Classico

Jèma Corvina veronese

RIPASSO BOSAN Valpolicella Ripasso superiore

MARA Valpolicella Ripasso superiore

Cento Filari Lugana

Grappa BOSAN Grappa di Amarone

della Valpolicella Next page

Boscarel Veneto igt

Nibai Soave Classico

Mitico Merlot delle Venezie

Mitico Chardonnay delle Venezie

Valpolicella Classico

Bardolino Classico

Bardolino Chiaretto Classico

Soave Classico

Fiorile Pinot Grigio

Fiorile Friuli Grave Merlot

Sommario

“BOSAN” Amarone della Valpolicella

Denominazione di Origine Controllata

2005

The result of a decade of research and agronomical study, Amarone Bosan originates in Valpolicella, and is made from 80% Corvina and 20% Rondinel-la grapes. The quality of this wine comes from the combination of careful management of the vineyard, the intensity of the plantation, accurate prun-ing, thinning and selection of only the best bunches to obtain a grape which, after drying for four months, is made into this extraordinary wine, refined in large oak barrels, barriques or casks, after which it undergoes a long period of rest in the bottle. Thus, nearly six years are required before Amarone Bo-san can leave our cellars, rich with all our experience.

2005 Climatic Trend Winter precipitations were abundant in the whole area, allowing vigorous sprouting in the beginning of the spring, as usually is the case. This prompt-ed good germination, optimal blooming and a fair fruit setting. The summer months were characterized by mean temperatures. It was never too hot: the thermometer remained below 30 degrees. The veraison, which is the change of colour of the cluster, began about a week late. The delay extend-ed and picking operations were postponed over a week.

Production Grapes destined to produce the Amarone have to be harvested 1-2 weeks in advance respect those for the Valpolicella. During harvest the best clusters are picked and placed, very carefully and just in one lay, in small wooden boxes. The grapes are left to dry in rooms called “Fruttai”, where there are large openings or windows to allow the free flow of the air which is vital to avoid the risk of rots. The drying process takes place until the middle of January and during these months, clusters are continuously controlled and eventually removed if dam-aged. At the end of the drying period, grapes have lost 30-40% of their initial weight and have naturally enhanced flavour and higher concentration of sugar, who is indispensable to guarantee a consistent alcohol degree ( around 16% by vol.) during the following fermentation. Technique of macera-tion used is on skins, having a duration of 30 days. The wine is racked off its lees and transferred to stainless steel vats where malolactic fermentation takes place. At this stage begin the ageing of the wine that will last for three years, partly in large oak barrels ( Slavonian ) and partly in French barriques and tonneaux ( Allier ). Ageing is completed with another 12-15 months resting in the bottle before release. About 30,000 bottles came out of our cellars from the 2005 vintage.

Organoleptic description The characteristic fragrance of cherry merges with hints of spices, cocoa and vanilla. With a full and velvety flavour, it displays all its power in a warm, elegant body. Excellent with game, grilled meats and stews, however we recommend it also by itself, as the ideal meditation wine.

Analitical data Alcohol: 15.8 % Total acidity: 5.7 g/l. Clean acidity: 0.68 g/l. Reducing sugar: 6.5 g/l Net dry extract: 32.8 g/l.

“Il Bosco” Amarone della Valpolicella Classico


2007

The Amarone of the “Il Bosco” vineyard is made into wine only when the grapes are perfectly healthy and in vintages of great quality. The vineyard is a small area where the vines are over 18 years old, and where a first selection is made favouring quality over quantity. During the grape harvest-ing, the grapes are selected and only the best will be placed in the "fruit cellars" for drying to then be pressed in the month of January. The wine is placed in barriques and in big Slavonian barrels to mature for two years. Once bottled, the wine is then aged further for an additional 6-8 months.

Production area “Il Bosco” vineyard, fraz. CastelRotto di San Pietro in Cariano (Vr).

2007 Grape harvest Winter temperatures were fairly rigid. A mild and balanced spring led to good vegetation sprouting. The fruit setting and the blooming were regular-ly favoured by warm and even temperatures. The months of July and Au-gust were fairly warm, although not too hot, thus favouring a proportional and uniform maturation even if the plants in the end reached the harvest phase with a slight delay. In summer it rained more than the average of the last few years. This was good for the vines as they went through sum-mer with no problems at all for the plants. The September climate was mild and regular, thus yielding a good harvest.

Production

Grape varieties made up of approximately 80% Corvina and 20% Ron-dinella. Only bunches originating from the "Il Bosco" vineyard are used in the production of this wine. During the grape harvesting, only perfectly un-blemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. Maceration is car-ried out on contact with the skins for a period of 20-30 days. During fer-mentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Ama-rone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malo-lactic fermentation in the following months. At this point, the maturation process, lasting two years with ageing in barriques (French oak) and in large barrels (Slavonian oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles.

Bottles Produced

27,650 bottles of 2007 vintage will be released from our winery in Cavaion.

Organoleptic description Deep red colour with purple tones. A typical aroma of cherry, spices, cacao and bitter almonds. Full-bodied, velvety, warm, it is a wine which is com-plex and at the same time delicate and elegant.

Analitical data Alcohol: 15.50% Total acidity: 6.0 g/l. Clean acidity: 0.70 g/l. Net dry extract: 31.0 g/l.

Amarone della Valpolicella Denominazione di Origine Controllata

Classico

2009

Produced in the towns of Negrar, Marano di Valpolicella, Sant’Ambrogio, Fumane, San Pietro in Cariano (the historic area of Valpolicella Classico production). The drying on racks of the Corvina, Rondinella and Molinara grapes until mid January and the ageing in large oak barrels and barriques, together with the long period of rest in bottles, allow us to enjoy this great wine.

2009 Climatic trend

A normal winter with good rainfall and a balanced spring ensured regular budding of the vines The rains towards the end of summer lent vigour to the grapes and provided an increase in yield. The weather conditions made for rather smooth vegetative growth, though a few days ahead of the sea-sonal average. Bountiful sunshine throughout July and August allowed ex-cellent ripening and maturation, favouring an outstanding quality of grapes

Production

Grape varieties made up of 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara. The grapes to be used in the Amarone production are harvested 1-2 weeks earlier than those for the Valpolicella wine. During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called “fruittai”, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concen-tration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. At this point, the maturation process, lasting three years with ageing 12 months in large bar-rels (Slavonian oak) and 20% in small casks, barriques and tonneaux (French oak), will take place. Prior to the release of the product, the wine is left to mature for at least 6-8 months in the bottles.

Organoleptic description Typical aromas of ripe fruit, fruit preserve and cherry are immediately per-ceived on first olfactory examination. Particularly striking is the incredible long length that lingers on the palate, when the wine displays all its strength through a warm an elegant body.

Pairing and serving It is an excellent partner to game, grilled and stewed meats, but is also as a "conversation wine". Recommended drinking temperature 18-20°C. To be uncorked at least two hours before serving.

Analitical data Alcohol: 15.0% Total acidity: 5,7 g/l. Clean acidity: 0,65 g/l. Net dry extract: 31,50 g/l.

Recioto della Valpolicella Denominazione di Origine Controllata e Garantita

Classico

At one time better known than its Amarone counterpart, Recioto, wine much loved by Romans, it is now mainly a dessert wine. There is a long history associ-ated with the name Recioto. It is said that the name derives from the fact that the "recie" (ears), the highest and most exposed part of the bunch and therefore the most sweet and ripe, were used for the drying. But more reliably it is said that the name Recioto derives from the Latin "racemus" (bunch). In fact in many ordinances of the XIII and XIV centuries we find the word "recis", which means "detached and hung bunches". We take particular care in following the produc-tion of this wine, beginning with the selection of only the best clusters during harvesting, the delicate drying and the careful checking of its fermentation.

Production Grape varieties made up of around 65% Corvina Veronese, 30% Rondinella and 5% Molinara. The grapes to be used in the Recioto production are harvested 1-2 weeks earlier than those for Valpolicella. During the grape harvesting only per-fectly unblemished and dry bunches are selected and placed in shallow cases in single layers. They are left to dry in selected, well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of February. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight whilst their sugar concen-tration, an indispensable element during the following fermentation stage to en-sure a noteworthy alcoholic level (around 18%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. After drawing off the lees, the product is sent directly to tonneaux and barriques and continually poured to inhibit fermentation Once the wood ageing period of 12/18 months is over the maturation process is completed by resting in bottles for 6 months.

Organoleptic description Our Recioto distinguishes itself with a deep crimson colour with purple tones. It displays all its consistency releasing an intense liquored-cherry aroma with faint and well integrated hints of wild berries, vanilla and toastiness when poured. Even though releasing all its smoothness (due to the high sugar content of 80:100 gr/l), it is a strongly structured wine with balanced tannins sweet to the palate.

Pairing and serving Our Recioto is best matched at the end of the meal with shortbread and cakes, dried fruit and strawberry macedonia. It is also an excellent partner to chocolate. Its particular fruitiness together with its delicate vanilla and toasty hints, also make it an after-dinner "meditation-conversation" wine.

Analitical data Alcohol: 13.5%

Total acidity: 5,80 g/l.

Clean acidity: 0,60 g/l.

Reducing sugar: 110.0 g/l.

Net dry extract: 35 g/l.

Jèma Corvina Veronese

Indicazione Geografica Tipica

2009

Our familiarity with the local area and our desire to introduce the characteristics and uniqueness of the vines that are typical of our land to a broad audience led us to select this wine which is made from 100% single varietal Corvina. Corvina is at the heart of the great red Valpolicella wines, but only in its purity can we understand its different colours, fragrance and body. An organoleptic journey of enlightenment and enjoyment to uncover the underlying primary scents and tastes of our wines. Plant: Veronese Pergola Production: 8-9 metric tons per hectare

Climatic trend 2009

A normal winter with good rainfall and a balanced spring ensured regular budding of the vines The rains towards the end of summer lent vigour to the grapes and provided an increase in yield. The weather conditions made for rather smooth vegetative growth, though a few days ahead of the seasonal average. Bountiful sun-shine throughout July and August allowed excellent ripening and maturation, favouring an outstanding quality of grapes

Production During the ripening phase, the grapes had to be thinned out to en-hance the features of this wine and ripening was prolonged until the end of October. The grapes were carefully harvested and placed in drying cases for 20 days. The fermentative maceration lasted about 20 days. Devat-ting was then followed by full malolactic fermentation. Ageing in small French wooden barrels lasted 18 months, after which it was blended and aged a further 6 months in casks. Bottling for a further year completes its organoleptic characteristics.

Organoleptic description Brightly coloured, purple red. It releases a bouquet of red berries and macerated cherries with slightly toasted overtones and hints of co-coa and coffee. The taste is supple, full and balanced, of excellent length and persis-tence.

Pairing and service Well paired with game, grilled and stewed meats as well as very well seasoned cheese. Ideal as a wine to be enjoyed in company. Serve at 18-20° C. To be opened at least two hours before serving.

Analytical data Alcohol: 13.8% Total acidity: 5.40 g/l. Clean acidity: 0.65 g/l. Reducing sugar: 8.5 g/l Net dry extract: 29.5 g/l.

Ripasso “BOSAN” Valpolicella Ripasso

Denominazione di Origine Controllata Superiore

Following the experience where we obtained a great Bosan amarone, 2001 marked the year when this superior Ripasso Valpolicella arrived. It was created in the month of March with refermentation lasting around 15 days of amarone Bosan on top of the dried marc of the Bo-san vineyard. This traditional technique, historically tied to Valpolicella, makes it pos-sible to reinforce and strengthen a wine, defining it in a unique and un-repeatable way. At the end of this "ripasso” period, the drawing off provided us with a product full of colour, body, aromas and tannins. After malolactic fer-mentation, subsequent maturing in casks and French oak barrels and long ageing in bottles.

Production The Valpolicella is the result of a blend composed of 80% Corvina Ve-ronese and 20% Rondinella. The “Ripasso” technique has been historically used in Valpolicella, and can be summarised as the refermentation of vines of the same vintage or previous vintages on the fermented marc of grapes dried to produce amarone. Its main purpose is to reinforce and strengthen the Valpolicella taking what remains in the noble Bosan amarone marcs. The refermentation lasts around 15 days, the Valpolicella which has undergone this pro-cess acquires colour, structure, aromas and tannins and around 1 to 1.5 percentage points in alcohol content compared to the original wine. After the final drawing off in March and malolactic fermentation, the wine is sent for maturing for around 12 months in French oak casks, followed by assemblage in oak barrels for a further 6 months. Ageing is completed with at least another 8 months in bottles.

Tasting description Brilliant with intense purple colour, the bouquet expresses its comple-xity by notes of red fruits and spicy cherries. Full bodied and harmonic, slight acidity could be enjoyed in the aftertaste, smoothed out velvetly by hints of cocoa and toasted coffee.

Food pairing and serving tips

It goes well with game, grilled meats and stews as well as very mature cheeses. Ideal for cocktails. To be served at 18-20°C. Open at least two hours before serving.

Analytical data Alcohol: 13.90% Total acidity: 5.42 g/l. Clean acidity: 0.54 g/l. Reducing sugar: 8.3 g/l Net dry extract: 30.0 g/l.

Mara Valpolicella Ripasso

Denominazione d’Origine Controllata Superiore

“Mara” is a classic Valpolicella Superiore di Ripasso. It is a wine of experience and tradition. Few wines are capable of expressing their history, their territory and their production technique so distinctly. It is produced with a method that is so special as to place it among the most curious and interesting of wines. This Valpolicella is refermented in the month of January on dregs of Amarone, from which it acquires part of its body and fragrance.

Production The “Ripasso” technique has a history of use in Valpolicella, and consists of refermenting the wines of the same year’s vintage or that of previous years on fermented dregs of the dried grapes used to produce Amarone. Essentially, this serves to strengthen the Valpolicella, which is made from a blend of grapes consisting of about 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara, and make it more ro-bust, drawing what is left from these noble dregs. The refermenta-tion lasts 15/18 days and the Valpolicella wine that has thus been “made over” acquires color, structure, fragrance and tannins, as well as about 1-1.5 percent more in alcoholic level than the original wine. After it is finally racked off in February and March and has undergone its malolactic fermentation, the wine is left to mature for about 12 months in barrels of Slavonian oak (80%) and French oak tonneaux (20%). Ageing is completed by resting in bottles for al-most 6 months.

Organoleptic description Already from the first olfactory examination the characteristic notes of ripe fruit, fruit preserve and cherries can be perceived. Its incre-dible persistence is striking: it lingers on the palate, where it opens in all its power with a warm, elegant body.

Pairing and serving Best matched with game, grilled and stewed meats. Serve at a tem-perature of 18-20°C. Uncork at least two hours before pouring.

Analitical Data Alcohol: 13.50% Total acidity: 5.00 g/l. Clean acidity: 0.49 g/l. Reducing sugar: 7 g/l Net dry extract: 30.6 g/l.

Cento Filari Lugana


Vineyards location : Southern shore of Lake Garda in Peschiera

del Garda e Pozzolengo.

Surface of the Vineyards : 11 Hectars.

Density of vines : 4.100 plants per Hectars

Pruning : Archetto semplice.

Soil : Clay-calcareous.

Grapes Turbiana 95% Chardonnay 5%

Production Practises on the young vine shoots and thinning, limited the pro-duction to 90 quintals per Hectar. Almost the 20% of the grapes ripened on cut off shoots to enhance structure and concentration. Vinification has been carried out with soft pressing of the grapes and alcoholic fermentation under controller temperature at 18°/20° C. “Cento Filari” lasted up to January in contact with skins for a bet-ter expression of its own potentiality. Bottling has been carried out in February.

Organoleptic Description Bright straw yellow colour. Break out with intense notes of flowers and fruits. On the palate reveals a good minerality and acidity along with fullness, softness and a persistent aftertaste.

Pairing It is a delight as aperitif, perfect with hors-d’oeuvre, lake fish (whitefish, eel, trout) as well as sea fish or delicate main course. Due to its own peculiarity, “Cento Filari” can be enjoied even 2/3 years after the vintage. To be served at 8°/10°

Notes

Alcool: 13,30% Acidità totale: 5,70 g/l. Acidità volatile: 0,30 g/l. Zuccheri riduttori: 7,20 g/l. Estratto secco netto:

Boscarel Veneto


At a time when quality wines appear to be conceivable only if made in wooden vats, our confidence in the potential of the grapes has led us to create Boscarel: a wine that matures en-tirely outside the cask; a wine that is the result of the interac-tion between the land, its vineyards, agronomic and enological practices. It is made from an innovative combination of Caber-net, Merlot and Sangiovese grapes, fermented at controlled temperatures with prolonged steeping of the skins. The vine-yards are situated in Cavaion Veronese, Verona province, where the climate and the moraine-alluvial soil contribute to the excellent maturing of the grapes.

Production The vineyards are laid out according to the spurred cordon method with a plant density of 5,000 trunks per hectare. Pro-duction is 60 hl of wine per hectare. 50% Merlot, 35% Caber-net and 15%Sangiovese are the percentages of the combina-tion used to obtain Boscarel. The grapes are pressed and fermented separately (because of different ripening times) and the skins are macerated for 15 days. In the second/third ten-day period of October they are blended, after which malolactic fermentation begins. After win-ter storage, in the spring following the harvest, the wine is bot-tled.

Organoleptic description Fresh young wine of an intense ruby red color with violet glints; it is a highly aromatic wine with fragrances of wild berries. The flavor is full, soft, typical and harmonious. When first poured, it releases an intense bouquet of raspberry and blueberry, creat-ing highly pleasurable taste sensations, in a crescendo that is entrancing.

Pairing and serving It is an excellent partner to red meat, game and aged cheeses.

Should be served at 16-18°C.

Analitical data Alcohol: 13.5% Total acidity: 5.5 gr/l. Volatile acidity: 0.48 gr/l. Net dry extract: 26.1 gr/l.

Nibai Soave Classico


Soave is a wine that has been known since 1272. In 1483 it was commemorated as the wine that gave its name to the splendid town of Soave. Our continuous search for quality has led us to use as our first criteria the selection of the vine-yard on the basis of its exposure and lay, thus ensuring the widest guarantees. Careful pruning and modern cultivation techniques, combined with a selection of the finest grapes at harvest time, exalt this high class wine. Excellent with anti-pasti, fish, seafood and delicate soup dishes.

Production

This starts with the variety consisting of 80% Garganega and 20% Trebbiano di Soave cultivated in the high hills of Monte-forte d’Alpone. These 4.2 hectares are a terrain with an out-put of about 60 hectoliters ensuring a production of between 25-30 thousand bottles. The special care given to the grapes through thinning the bunches and late harvesting promote an excellent maturation of the fruit. Winemaking is done with partial cold-maceration of the skins followed by fermentation at a controlled temperature. The following spring the product is put together with due care and bottled in our cellar.

Organoleptic description The result is a wine with a brilliant straw-yellow color, an in-tense bouquet with fragrances of elderberry flowers and ripe fruit, a full, harmonious flavor, slightly bitter but creamy and persistent, where hints of vanilla and spices enhance its im-portance leaving its elegance intact.

Pairing and servine Serve at 12/14°C, ideal with seafood dishes, shellfish and white meats.

Analitical data Alcohol: 12.2% Total acidity: 5.2 gr/l. Clean acidity: 0.22 gr/l. Net dry extract: 22.2 gr/l.

Mitico Merlot


The excellent quality of the grapes and the long experience in-duced us to produce an “international” wine and the excellent result we have obtained, confirmed by several international awards won in the last years, permit us to say that we have worked well. The secret for this wine is very simple, choice of the best grapes and correct use of the barriques to obtain the maximum in aroma and taste.

Production Obtained from 90 Merlot and 10% Cabernet Sauvignon this wine is the expression of agronomic choices intended to reduce the production per hectar and to favour the maximum ripening of the grapes. After a maceration of 15 days, the wine undergoes the malolactic fermentation and during the following spring it comes into the barriques (new Allier medium toasted, 60% , second passage barrique 40% second year) which takes 15 months. Then it rests in the bottle for at least 6 months.

Organoleptic description Deep ruby red colour, rich bouquet of fruits, blackberry, plums, vanilla and spices. The taste is warm, velvety and well balanced.

Food and service It is recommended to decant, if not possible to open at least two hours in advance. It is perfect with red meats, grilled and games.

Analitical data Alcohol: 13,20% Total acidity: 5,5 gr/l. Clean acidity: 0,45 gr/l. Reducing sugar: 5,4 gr/l. Net dry extract: 27,4 gr/l.

Mitico Chardonnay


The excellent quality of the grapes and the long experience induced us to produce an “international” wine and the excellent result we have obtained, confirmed by several international awards won in the last years, permit us to say that we have worked well. This wine is the result of years of extensive research aimed at determining the optimal marriage of vine and vineyard.

Production The wine is produced from 100% Chardonnay grapes. Cultivation area lies in the south province of Trento and the north part of the Verona province. Those areas are located in the Adige river valley, where particular pedological conditions guarantee healthy grapes of great quality. An accurate harvest made by hand, deliveries clus-ters to the cellar, for the vinification in white. The most after timely decanting undergoes the fermentation in French barriques (30%) big Slavonian oak barrels (30%) and 40% in steel vat. After 10 months the wine is blended and than goes for bottling. Then a final rest in bottle for at least 6 months before release to the market.

Organoleptic description Intense straw yellow colour with gold highlights. It has a fragrant exotic fruit bouquet of pineapple and kiwi, with hints of vanilla light toasted. The body is rich, persistent, warm and harmonic.

Food and service Its balanced flavours make this wine perfect with risotto, seafood dishes, shell-fish and white meats. To serve at 12-14 C.

Analitical data Alcohol: 13% Total acidity: 4,80 gr/l. Clean acidity: 0,31 gr/l. Reducing sugar: 4,7 gr/l. Net dry extract: 19,8 gr/l.

Valpolicella Classico Denominazione d’Origine Controllata

TYPE Dry red wine PRODUCTION AREA Classic area of Valpolicella, province of Verona GRAPE VARIETIES Corvina 75% Rondinella 25% ALCOHOL 12,5 % TOTAL ACIDITY 5,5 g/l REDUCING SUGAR 6 g/l COLOR Red garnet color FRAGRANCE Fresh and fruity with fragrance of wild berries. TASTE Dry, velvety, well balanced BEST SERVED WITH It goes perfectly with many kinds of food such as pasta, grilled or roasted red meat, medium ripe cheese. SERVING TEMPERATURE 16°/18°C. PRODUCTION Harvest time runs within September 20 to October 15. Vinified in red, skins contact maceration lasts 10 days and then takes place the malolactic fermentation. Remains in stainless steel at least for 4 months until bottling. After a short rest in the bottle it is released to the market.

Bardolino Classico Denominazione d’Origine Controllata

TYPE Dry red wine PRODUCTION AREA Morenic hills in front of the lake of Garda, classic zone of Bardo-lino, province of Verona. GRAPE VARIETIES Corvina 60% Rondinella 15% Molinara-Negrara-Rossignola 25% ALCOHOL 12 % TOTAL ACIDITY 5,3 g/l

REDUCING SUGAR 6 g/l

COLOR Garnet colour not too deep, orange brick rim. FRAGRANCE Fruity with a delicate violet aroma. TASTE Smooth, fruity dry, harmonic BEST SERVED WITH Goes well with pasta dishes, white meats and mild cheese. SERVING TEMPERATURE 16°/18°C. PRODUCTION Harvest time within September 15 and October 15. Vinified in red skins contact maceration lasts 8 days, then takes place the malolactic fermentation. Remains in stainless steel for a period of 4 months until bottling. After a short rest in the bottle it is re-leased to the market.

Bardolino Chiaretto Classico Denominazione d’Origine Controllata

TYPE Dry rosé wine PRODUCTION AREA Morenic hills in front of the lake of Garda, classic zone of Bardolino, province of Verona. GRAPES Corvina 60% Rondinella 15% Molinara-Negrara-Rossignola 25% ALCOHOL 12 % COLOR Bright pink colour AROMA Floral with a fruity backnote TASTE Smooth, fruity dry, harmonic BEST SERVED WITH Goes well with aperitifs, antipasti, fish dishes and fresh cheese. SERVING TEMPERATURE 12°C PRODUCTION Harvest time within September 15 and October 15. Vinified in rosé, then takes place the malolactic fermentation. Remains in stainless steel for a period of 6 months until bottling. Rests about 2 months in the bottle before being released.

Soave Classico Denominazione d’Origine Controllata

TYPE Dry white wine PRODUCTION AREA Classical area of Soave, Verona province GRAPES Garganega 50% Trebbiano 40% Chardonnay 10% ALCOHOL 12 % COLOR Pale straw colour, with greenish hints. AROMA Pleasant bouquet of ripe fruits and hawthorn. TASTE Dry, delicate and discrete texiture. BEST SERVED WITH Recommended with hors d’ouvres, light pasta dishes, fish, cold cuts and poultry. SERVING TEMPERATURE 12°/14°C. PRODUCTION Vinified in white and to follow fermentation with selected yeasts at 20° C temperature-controlled. After a partially malolactic fermenta-tion, has held for 4 months in stainless steel tanks. By the law can be bottled from the next February after to the vintage.

Fiorile Pinot Grigio


TYPE Dry white wine PRODUCTION AREA

Veneto-Friuli-Trentino

GRAPES

Pinot Grigio 100% ALCOHOL 12.5 %

TOTAL ACIDITY 5,5 g/l

REDUCING SUGAR 5 g/l

COLOR

Bright straw yellow

AROMA

Fresh bouquet of fruit and flowers. TASTE

fragrant, dry, zesty, well-orchestrated, well-balanced with persis-tent hints of fruit BEST SERVED WITH

Excellent as an aperitif or paired with appetizers, it is excellent with any fish or seafood dishes. SERVING TEMPERATURE

10°/14°C. PRODUCTION

Harvest strictly hand-picked in the first ten days of September. Vinification: the must obtained from the soft pressing of the en-tire grapeis left to ferment at a controlled temperature. When spring is well underway it is bottled and then bottle- aged for at least another two months.

Fiorile Merlot


TYPE Dry red wine PRODUCTION AREA

Friuli GRAPES

Merlot 100% ALCOHOL 12 % COLOR

Ruby red

AROMA

Wine with a great structure, with its typical aromas, including small berries. TASTE

soft and well-orchestrated taste with hints reminiscent of black-berries and plums. BEST SERVED WITH

It is an excellent partner to red meat, game and aged cheeses. SERVING TEMPERATURE

16°/18°C. PRODUCTION

Harvest strictly hand-picked at the end of September. Vinification: the must obtained from the soft pressing of the en-tire grapes left to ferment at a controlled temperature. When spring is well underway it is bottled and then bottle- aged for at least another two months.

Grappa di Amarone Bosan

CATEGORY Distilled marcs PRODUCTION AREA Classic area of Valpolicella, province of Verona GRAPE VARIETIES Corvina 75-80% Rondinella 15-25% Molinara 5 % ALCOHOL 45 % TYPE OF ALEMBIC Steam copper-alembic working in a discontinuous cycle DISTILLATION SYSTEM It’s a physical process through which, with the use of heat, it is possibile to gain all the volatile components of the marcs. To make grappa it is necessary to distill the completely fermen-ted marcs immediately after the drawing off by pressing them out slightly. The distillate thus obtained is about 75 %. And it is brought to consumption by adding distilled water. Before being bottled, the distillate is refrigerated at a temperature of about –10°C for about 48 hours and then filtered and stored for 2-3 years in small barriques. MAIN COMPONENTS The grappa is mainly made up of water and ethyl alcohol; the remainder consists of hundreds of compounds existing in quanti-ties that in the course of time become infinitesimal, but of great importance for the organoleptic characteristics of the distillate such as superior spirits, esters, aldehydes, acids and terpenes. AGEING In oak barrels MATURATION OF THE GRAPES OF AMARONE September-October; drying until February, pressing in February, racking in March. DISTILLATION TIME April

2014 cesari tablet wine technical sheets

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