Ripasso della Valpolicella

Classification: DOC - Red Wine
Production zone: Grapes from the Valpolicella DOC zone.
Grape variety: 70% Corvina; 30% Rondinella
Harvest: Mid-October
Vinification: This wine is obtained by combining the pomace of Amarone, which allows it to go through a second fermentation that increases the structure, color and alcohol content of the wine. It is then transferred to oak barrels and casks for a minimum of 18 months. After bottled, it is aged for at least 8 more months.
Characteristics: A ruby red color with garnet hues. An intense and persistent bouquet with aromas of wild berries, cherries, dried flowers and hints of spices, in particular nutmeg and cinnamon. It has an intense and persistent taste with an elegantly tannic structure.
Serving Suggestions: Goes well with grilled and braised meats along with aged cheeses. It is best enjoyed between 57-61° F.

Soave
Denomination: DOC Classico
Production area: Soave. Calcareous soil of medium depth suitable for producing structured wines.
Grape variety: 100% Garganega
Harvest: Grapes are hand-picked during the last ten days of September and first ten days of October.

Vinification: Cold maceration of crushed grapes for over 12 hours depending on the ripeness of the fruit. A soft pressing and fermentation in stainless steel tanks at a controlled temperature between 64-68° F with native yeasts.

Characteristics: Yellow with golden and greenish hues. Floral bouquet laced with scents of exotic fruits and nuts, including almonds, hazelnuts and mineral aromas. Full, balanced and harmonious on the palate with flavors of the land. A long finish.

Serving Suggestions: Ideal with appetizers, fish dishes, shellfish and white meats. Makes an excellent aperitif and should be served between 50-54° F.our paragraph here.

Amarone della Valpolicella
Denomination: DOC Classico
Production zone: The best grapes from the Valpolicella DOC Classico zone.
Grape variety: 70% Corvina; 30% Rondinella
Harvest: The first 10 days of October.
Vinification: Takes place in February after the grapes are dried for a long period of time in special well-ventilated rooms called "fruttai". Traditional fermentation takes place and contact with the skins for 25 days. The wine ages for 40 months in barriques.
Characteristics: Deep ruby red color that tends to darken overtime. An intense and persistent bouquet with notes of cherry and dried plum, including floral aromas of dried flowers and a hint of sweet spices. The wine is smooth and captivating in the mouth. Extremely elegant and full-bodied with a long finish.
Serving Suggestions: Excellent with large roasts, braised meats & aged cheeses.Should be served at 57-61°F.

The Corte del Sole vineyard can be found nestled in the gentle hills of Soave, just a few kilometers from Verona on a slope overlooking the valley. Today, the Magnabosco family carries on the passion and tradition, which three generations have handed down. Just like skilled craftsmen, the family carefully follows all the production phases to create exceptional wines. They are attentive to any new improvements in grape producing technology in order to guarantee wines of the best quality at all times in order to represent their land. Corte del Sole believes that it is only through hard work, drive and determination that the best results can be obtained.