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Typical products

Wine

Amarone della Valpolicella stampa

Amarone della Valpolicella

Prodotto con ogni crisma e lasciato pazientemente maturare l'Amarone diventa un vino assolutamente unico nel panorama mondiale e inimitabile, dal colore intenso e luminoso, dai profumi intensi di ciliegia, ribes, cioccolato e spezie, ricco di sostanza, molto strutturato, pieno. Eppure morbido, elegante, perfettamente equilibrato, dotato di una piacevolezza, di una morbidezza al gusto, di una dolcezza d'espressione, di una lunghezza che conquistano sin dal primo assaggio. A differenza degli altri grandi rossi da invecchiamento italiani, i suoi tannini rotondi, il suo frutto succoso consentono di apprezzarlo, sebbene sia un magnifico vino da invecchiamento, anche in gioventù. Un vino, di cui i più raffinati appassionati di tutto il mondo hanno imparato ad apprezzare l'accento unico, il carattere spiccato di vino antico ma moderno e attuale, in grado di testimoniare la grandezza, il fascino, l'autentica magia della Valpolicella.

 

Lessini Durello DOC metodo Classico Brut stampa

Lessini Durello DOC metodo Classico Brut

TECNICHE PRODUTTIVE:
L’uva raccolta in cassette viene pigiata intera direttamente in pressa discontinua. Dopo sfecciatura statica a freddo il mosto viene fatto fermentare a temperatura controllata in vasche di acciaio inox. Una volta ottenuto il vino base, a Gennaio viene messo in bottiglia per la presa di spuma secondo i canoni del metodo classico champenois.

CARATTERISTICHE ORGANOLETTICHE:
Spuma: fine e persistente.
Colore: giallo paglierino scarico
Gusto: corposo, secco e giustamente asprigno che stimola la salivazione con leggero retrogusto amarognolo.
Gradazione alcolica: 12,5% vol.

ABBINAMENTI GASTRONOMICI:
Vino che per le sue peculiari caratteristiche organolettiche si sposa in maniera egregia col baccalà alla vicentina e comunque con ogni tipo di pesce, oltre ad essere un ottimo aperitivo.

Notizie tecniche del vino Soavestampa

Notizie tecniche del vino Soave

It may simply be a mysterious coincidence, but the name of a wine has never been so expressive of its enological personality and deepest identity as that of Soave: elegant, harmonious and supple. 

Evidence of wine-growing in the Soave area dates back to ancient times, and this famous wine has accompanied man through the millennia since earliest history.

Historians who have tried over the centuries to explain the origins of the name "Soave" hold various and not always coinciding opinions: the most widely accepted explanation is that the beautiful Soave area took its name from the Suevians, a German people who came down into Italy with Alboin, the Longobard king. 

Many historical documents mention Soave and these wines were certainly greatly appreciated many centuries ago.

However their fame especially developed in the early 20th century, when the larger Veronese wineries promoted Soave on all the national and foreign markets, and today this wine has earned the coveted description "Classico eminent Italian white wine" and the prestigious status as the most greatly exported Italian white wine.

The Soave production zone is situated in the eastern part of the hills in the province of Verona (north of the "serenissima" highway, between the 18th and 25th kilometres of the VR-VE road).

The zone includes part or all of the lands belonging to the municipalities of Soave, Monteforte, San Martino B.A., Lavagno, Mezzane, Caldiero, Colognola, Illasi, Cazzano, San Bonifacio, Roncà, Montecchia and S. Giovanni Ilarione. 

Garganega is the designation’s principal grape variety, and over the centuries it has found an ideal habitat here in the contours of the Alpone, Tramigna, Illasi and Mezzane valleys. In the vast, high quality scenario of prestigious Veronese wines, this ideal symbiosis of environment and vine variety, necessary for the production of quality white wines, has only been achieved in these hills of tufaceous volcanic land with large limy outcrops. 

In climatic terms the whole area enjoys a mild, temperate climate: the winters are not severe and the summers are not too hot. 

The use of the specification "Classico" with the designation "Soave" is reserved for the product made from grapes harvested and vinified in the municipalities of Soave and Monteforte d’Alpone, ie. the oldest, original "classic" zone. 

Castles, churches, belltowers and luxurious aristocratic villas emerging from the sea of vineyards demonstrate the rich history and traditions of this area, closely linked to its principal product. 

Back in 1931 Soave was already the most important Italian wine and was recognised as a "typical and prestigious" wine, and its identity was definitively protected by recognition of the controlled designation of origin in 1968 (DPR 21st August 1968).

Recioto di Soave DOCGstampa

Recioto di Soave DOCG

Recioto di Soave, produced in the Soave area, was the first wine in the Veneto Region to obtain the D.O.C.G. designation in 1998.

The existence of a sweet white wine similar to Recioto di Soave in the Verona area was mentioned as early as the fifth century, when an eminent minister to King Theodoric ordered “white” Acinatico as well as “red” Acinatico fot the guests at the royal table, made from grapes “selected from the home pergolas”, with the hanging grapes preserved as late as winter.

The name Recioto comes from the word “recia”, Veneto dialect for ear, which symbolises the characteristic shape of the upper section of a bunch of Garganega grapes, the part richest in sugar and exposed the longest to the sun, and which is selected to make the wine. The best bunches are dried on racks for a period ranging from 4 to 6 months before they are pressed. The fermentation that follows is very slow and long, and takes place in small barrels.

D.O.C.G. wines are Recioto di Soave, Recioto di Soave classico – made in the area defined as “classica” – and Recioto di Soave spumante. Recioto di Soave is a bright golden yellow, with a greater or lesser intensity; its bouquet is fruity with hints of vanilla; it is sweet, velvety and smooth, full-bodied with possible hints of wood.

Soave DOCstampa

Soave DOC

This area – the largest vineyard in Europe covering its 6,600 hectares on the hilly range in the eastern section of the province of Verona – was the first area to obtain the D.O.C. designation in Italy in 1936. In more recent years, it was awarded two additional quality designations, the top indication where wine is concerned: Recioto di Soave D.O.C.G. and Soave Superiore D.O.C.G.

The oldest areas of provenance, located on the hills between the municipalities of Monteforte d’Alpone and Soave, was defined in 1931 and corresponds to the Soave “classico” area, while the Colli Scaligeri sub-area goes from San Martino Buon Albergo to Roncà, including the valleys of Val di Mezzane, Val d’Illasi, Val Tramigna and Val d’Alpone. In this entire area, the maximum quality expression of the Garganega grape is attained from the grapevines, so much so that the area is identified by the grape and the grape by the area, creating a unique and singular tie.

Soave appears to derive from “Suaves”, a name used to denominate the Suevic who settled in Itlay under the rule of the Lombard King Alboin. The area was already known for its agricultural qualities in Roman times. It was a “pagus”, a rural district contained within boundaries and perhaps divided into centurie (Roman allotments), renowned for its good location and the concentration of its cultivations. During the Middle Ages – when the Castle of Soave was built – wine-growing became increasingly important in this area. As curious testimony of how wine entwines with the history of this area and how important the grape harvest was for the inhabitants of Soave in the fourteenth century, an engraving was made on a stone wall beneath the balcony of the Soave Court of Law, proudly claiming “This court of law was built seventy five years after the year one thousand and three hundred […] when the people of the town pressed grapes with their feet”.

The D.O.C. wines are Soave, Soave Classico, Soave Spumante and Soave Colli Scaligeri. Soave derives from a practised combination of Garganega grapes – at least 70% - with the Trebbiano di Soave, Chardonnay and Pinot Bianco grapes, making up to 30% of the total. This blend makes for a straw yellow wine with some hints of green, an intense and delicate fragrance, and dry, medium-bodied, well-orchestrated and slightly bitter taste.

Soave Superiore DOCGstampa

Soave Superiore DOCG

Soave Superiore, produced in the hilly area of Soave, obtained the D.O.C.G. designation 2001. Such a high-quality wine is the result of a perfect balance of the area of cultivation, controlled yield in the field and accurate preservation prior to bottling in the winery.

Soave Superiore, becoming Soave Superiore classico when it is produced in the area defined as “classica”, can only be sold after a refining period of at least three months in the bottle, which safeguards the characteristics of the mature and complex wine.

The straw yellow colour of Soave Superiore D.O.C.G. is more intense than the Soave D.O.C. is more intense than the Soave D.O.C., although it keeps the typical brightness of a young wine. It is characterised by a floral, more intense bouquet and a full and subtly bitter taste.

Valpolicella DOC stampa

Valpolicella DOC

Caratteristiche organolettiche del vino Valpolicella DOC

Di colore rosso rubino carico, il Valpolicella DOC ha un profumo caratteristico, con le sue note amarognole di mandorla amara, che accompagnano una spiccata vinosità. In bocca è confermata la sensazione amarognola, da cui si dice deriverà il nome “Amarone” del vino omonimo, prodotto con le medesime uve, e che accompagna un sapore sapido, asciutto e vellutato. La sua struttura armoniosa e di personalità sottolinea l’eleganza nella sua versione “Classica”, e rafforza il corpo nelle tipologie “Superiore” e “Ripasso”. Versatile nell’abbinarsi in modo naturale ai primi piatti saporiti come alle carni moderatamente speziate e ai formaggi di media stagionatura.

Vitigni consentiti

Corvina veronese (detta localmente cruina o corvina) con percentuale dal 45 al 95%, ammessa la presenza dell’uva corvinone al massimo al 50%, in sostituzione di una pari percentuale di corvina; rondinella dal 5% al 30%; sono ammessi fino ad un massimo del 25% del totale le uve provenienti dai vitigni a bacca rossa della provincia di Verona ammessi dal disciplinare.

Veronese Hills' Olive Oil

Olio ExtraVergine d'oliva Veneto "Valpolicella"DOPstampa

Olio ExtraVergine d'oliva Veneto "Valpolicella"DOP

Olive growing is said to have started in the Veneto Region in Roman settlements. Evidence of olive groves in the Verona area dates to the Early Middle Ages. The good exposure and the protection against cold currents offered by the slopes have spurred the spread of olive groves in the Valpolicella area and in the nearby valleys of Verona.

The primary characteristic  is the traditional cold pressing of select, healthy fruit, hand picked using a rake or a pincer to pull them directly from the branches. Pressing takes place just a few hours after picking to avoid spoiling. Pressing is done by traditional methods (presses or mills) to preserve the organoleptic qualities of the picked olives. The quality features of this oil stem from the typical variety of the olives and the attention paid to each and every detail during processing. Nature bestows a propitious climate and ideal land contours, but it is man’s toil that makes this oil special.

All together, these factors give the product distinctive organoleptic features that are fully appreciated whether the oil is served cold, uncooked, or hot, since this type of oil resists well at a high temperature and maintains its flavours splendidly during all types of cooking.

The Veneto “Valpolicella” extra virgin olive oil P.D.O. – from the Grignano or Favarol varieties – is yellow with subtle shades of green, a light fruity smell and taste, with a faint sensation of a bitter and musky aftertaste.

It’s produced along the right bank of the Adige river and encompasses the wine-growing regions of Recioto and Amarone, starting in the traditional municipalities continuing on to the Bianco di Soave wine-growing area.

Seasonal Products

Il Pisello Verdone Nano di Colognola ai Colli stampa

Il Pisello Verdone Nano di Colognola ai Colli

Il Verdone Nano è una varietà di Pisum sativum, il legume i cui teneri semi sono racchiusi in un baccello (detto anche buccia). Questa pianta annuale e rampicante ha trovato a Colognola (VR) un ambiente ideale per la sua coltivazione.

La composizione chimica del terreno, ed i campi posti ad un’altitudine inferiore ai 200 metri, permettono di avere le condizioni ideali di nutrimento, temperatura ed umidità. Si ottiene così un prodotto di particolare qualità, dal sapore dolce e delicato, che si raccoglie entro maggio.

Come si cucina il Verdone Nano? Vista la zona d’origine, il matrimonio perfetto è sicuramente quello con l’altro Nano veronese eccellente, il riso Vialone. I risi e bisi (riso e piselli), sono un piatto principe della gastronomia veneta, che persino i Dogi volevano alla loro tavola.

Ma si possono gustare anche come condimento per le paparèle (tagliatelle, dette anche lasagnète), da soli, oppure in tante altre ricette.

Lo sapevate che del pisello, come del maiale, non si butta via niente? Le bucce cotte e setacciate sono un ingrediente fondamentale dei risi e bisi; bollite nell’acqua delle tagliatelle (o della pasta in genere) le insaporiscono; e possono essere usate per fare una crema, o anche una frittura in pastella.

Mora di Cazzanostampa

Mora di Cazzano

La storia recente della Mora di Cazzano è quella dell’intera cerasicoltura veronese. Dopo secoli di coltura promiscua e familiare, le piantagioni intensive iniziarono solo dopo il 1920 e si estesero soprattutto tra il 1930 e il 1940 e nel secondo dopoguerra. Un forte impulso venne negli anni ’70 dalla legislazione per la D.O.C. dei vini, che costrinse alla separazione tra vigneti e ceraseti. Questi ultimi vennero localizzati soprattutto nella zona collinare orientale della provincia di Verona (Cazzano di Tramigna, Tregnago, Illasi), una zona con terreni magri, ricchi di scheletro, superficiali e a volte secchi, che permettono solo un limitato sviluppo dell’albero.

Fin da subito la varietà locale Mora di Cazzano entrò nell’assortimento varietale, ottenendo fin da subito un successo tale che Candioli la definì come “la varietà che ha avuto la maggior diffusione e fortuna nel Veronese”.

I pregi di questa varietà furono subito evidenti: ottime caratteristiche organolettiche, che la rendono apprezzata anche nei mercati esteri più esigenti, buona resistenza ai viaggi e buona durevolezza: la sua resistenza alle manipolazioni, alla conservazione e ai trasporti, l' hanno resa la varietà più esportata dal Veronese.

Cold Cutts

Prosciutto crudo di Soavestampa

Prosciutto crudo di Soave

Techniques for preserving and processing pork in the Veneto Region were known and widespread as far back as Pre-Roman times. In fact, pork carcasses dating back to that period have been found without the hind legs, a clear sign they were put to use

Prosciutto, the Italian word for ham, comes from the Latin “perexuctus” which means drained, a reference to the processing method. Several very old recipes in cook cooks and agricultural texts from the sixteenth century onwards list ham as popular ingredient in the type of dishes that would be served in country gentlemen’s manor houses.

Poorer farming families used to breed pigs and sell the hind legs to shopkeepers. They would keep the other parts for their own use to make sausages, cotechino (a fresh sausage meant to be cooked), salami, sopressa, pancetta, and capocollo (cured ham made from collar cuts), which could be eaten in dribs and drabs throughout the year. This custom gave rise to such expressions as the “piggy bank”, as pigs proved to be the saving grace for the poor. It was only in the second half of the nineteenth century that fresh hind legs began to appear at the maskerplace.

Combining in a perfect harmony salting times, ham weight, aging conditions and time, it’s produced “Prosciutto Crudo di Soave”. An ham with an elegant taste. For its softness and delicate, distinctive aroma it makes it an ideal gourmet starter, first, or main course. It slices to reveal its characteristic pink colour. 

Sopressa Veronesestampa

Sopressa Veronese

The ancient origins of soprèssa are known from numerous historical and artistic quotations over the centuries.

It is a quality sausage with deep ties to the area of production, the culmination of local culture and rural gastronomic traditions. Since the 1950s, many events and local festival have been dedicated to this product.

The pigs’ diet is carefully monitored and based almost exclusively on top quality cereals. Slaughter and processing are carried out in small, local workshops which follow traditional working methods and are adequately monitored.

A unique attribute of the soprèssa vicentina lies in the fact that the best cuts of pork are used. The selected meats is minced in a grinder and after other ingredients are added to the minced meat, such as salt, pepper and other spices, mixed well for a homogeneous blend. It’s the length and location of ripening that gives it its outer colour, which starts out as off-white to become a light grey. Upon cutting the meat appears reddish, tending to rose coloured, with evenly distributed parts of fat. The seasoning, which at times carries the aroma of garlic, gives the product a delicate and unmistakable taste that is sweet but equally savoury.

Cheeses

Formaggio Monte Veronese DOPstampa

Formaggio Monte Veronese DOP

Typical of the cheese-making tradition in the mountains of the province of Verona and especially of the fertile pastures of Lessinia, this cheese appears to have originated in the middle Ages. In fact, even before the year 1000 it was considered a precious commodity to be exchanged for coins.

The word “Monte” may refer to a manufacturing technique that used curdled milk from more than one milking. The production process was improved two centuries later after the arrival of the Cimbrian people from Bavaria, who settled in Lessinia, migrating, from the Altopiano of Asiago. Monte Veronese only got its name at the beginning of the eighteenth century, making also reference to the area where it was made.

Traditional cheese-making techniques have remained unchanged over the centuries, although they have advanced continuously, preserving their centuries of traditional characteristics.

This cheese is made with cow’s milk and is available in whole milk and partially skimmed milk typologies, the latter called d’allevo.

The whole milk cheese has semi-cooked paste and is produced only with full-cream cow’s milk from one or two consecutive milkings. The taste is delicate and palatable, rather akin to cream and lactic ferments. Ripening takes form 25 to 60 days.

The d’allevo typology is available as a table cheese or a hard cheese for grating. Its paste I semi-cooked and it is make only of partially skimmed cow’s milk from one or two consecutive milkings. Depending on the period of aging, it may be mezzano, with a fragrant and bold taste – which requires a minimum of 90 days to ripen, although it may age for up to a years – or vecchio, ripened for at least a year, featuring a more distinct and sharper taste, tending to be almost spicy over time.

Grappas

Grappa di Recioto di Soavestampa

Grappa di Recioto di Soave

The Grappa of  Recioto of Soave is one of the product more important in the territory of Soave. This Grappa is made ​​by distilling the marcs of grapes Garganega and Trebbiano.  In the winery, the grapes are left to dry for a period of about three / four months in well-ventilated rooms until you reach a high sugar content in order to obtain then the Recioto di Soave DOCG. The final product has a gradation that is around 42 degrees.