"CA' DEL PIPA" COLLECTION

"COLLE CRISTI" AMARONE DELLA VALPOLICELLA CLASSICO D.O.C.

65% Corvina Veronese, 20% Rondinella, 5% Molinara, the remaining 10% of ancient, local varietals
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150 meters of altitude
Grapes are harvested from the end of September. They are then hand-selected in the fruit warehouse, and stored in small boxes for extended drying (4 to 5 months)
Water evaporation increases concentration of sugar and flavors
Vinification of the raisin-like grapes takes place from the end of January to the end of February (depending on the vintage). Maceration is very long (over 40 days) and after decanting twice, the wine is clear by May. At that time, 20% is poured into new wooden barriques and the rest in 4000-liter barrels for several years. Bottle fining for over 8 months
Alcohol: 15% by volume
Robert Parker wrote: "Notes of chocolate and truffles, as well as a powerful, well endowed, long, lush personality"
Accompaniments: Rich meats, game, poultry, seasoned and spicy cheeses
Ratings by vintage:
1995: Decanter Highly Recommended
1997: Gambero Rosso Vini d'Italia Two Red Glasses; Wine Spectator 90
1998: Parker 92; Gambero Rosso Vini d'Italia Two Red Glasses
1999: Gambero Rosso Vini d'Italia Two Glasses; Luca Maroni 86
2000: Wine Spectator 90
2001: Wine Spectator 90
2003: Wine Spectator 89
2005: Wine Spectator 90

"CINQUE STELLE" AMARONE DELLA VALPOLICELLA CLASSICO D.O.C.

65% Corvina Veronese, 20% Rondinella, 5% Molinara, the remaining 10% of ancient, local varietals
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 200 meters of altitude
Trellised vine (pergola) with about 3000 plants per hectare (2.5 acres) and 15-18 buds per vine
Grapes are harvested from the end of September. They are then hand-selected in the fruit warehouse, and stored in small boxes for extended drying (4 to 5 months)
Water evaporation increases concentration of sugar and flavors
Vinification of the raisin-like grapes takes place from the end of January to the end of February (depending on the vintage). Maceration is very long (over 40 days) and after decanting twice, the wine is clear by May. At that time, 20% is poured into new wooden barriques and the rest in 4000-liter barrels for several years. Bottle fining for over 8 months
Alcohol: 15.5% by volume
Robert Parker wrote: "Formidable concentration and aromatics of damp earth, fresh mushrooms, chocolate, truffles, black cherries and plums"
Accompaniments: Rich meats, game, poultry, seasoned and spicy cheeses
Ratings by vintage:
1997: Parker 94; Wine Spectator 93
1999: Wine Spectator 91
2000: Gambero Rosso Vini d'Italia Two Red Glasses; Wine Spectator 91
2001: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 92
2003: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 95 - Highly Recommended
2004: Gambero Rosso Vini d'Italia Two Red Glasses; Wine Spectator 92
2005: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 96

"SAN MICHELE" VALPOLICELLA CLASSICO SUPERIORE RIPASSO D.O.C.

60% Corvina Veronese, 20% Rondinella, 10% Molinara, the remaining 10% of ancient, local varietals
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 200 meters of altitude
Grapes are harvested at the end of September (often over-ripe)
Malolactic fermentation is followed by re-fermentation (Ripasso method) on Amarone pulp and wood fining (10-15% new barrels) for at least one year
Alcohol: 14% by volume
Robert Parker wrote: "Bold, dense, ruby-colored with terrific plum, fig, black cherry, and chocolate. Rich and full-bodied"
Accompaniments: Meat, game and poultry, braised meat and gravy, hard cheese (Grana Padano)
Ratings by vintage:
2000: Parker 89
2001: Gambero Rosso Two Red Glasses

"IL CASALE" RECIOTO DELLA VALPOLICELLA CLASSICO D.O.C.

65% Corvina Veronese, 20% Rondinella, 5% Molinara, the remaining 10% of ancient, local varietals
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-300 meters of altitude
Grapes are harvested from the end of September. Only the top part of each bunch, the sun-exposed "recie" or "ears", are hand-chosen in the fruit warehouse, and stored in small boxes for extended drying (4 to 5 months)
Vinification of the raisin-like grapes takes place from the end of January to the end of February (depending on the vintage). Fermentation takes place in small wooden barriques. Maceration is very long (25-30 days) and after decanting twice, the wine is clear by May. Bottle fining for over 8 months
Alcohol: 14% by volume
Robert Parker wrote: "A stunning wine, possesses abundant quantities of sweet, chocolate fudge intermixed with blackberry and cherry fruit"
Accompaniments: Seasoned and spicy cheeses with strong flavors but also dry cakes
Ratings by vintage:
1998: Gambero Rosso Vini d'Italia Two Glasses
1999: Gambero Rosso Vini d'Italia Three Glasses; Luca Maroni 90
2000: Parker 91
2001: Gambero Rosso Vini d'Italia Two Glasses
2003: Gambero Rosso Vini d'Italia Two Glasses
2004: Gambero Rosso Vini d'Italia Two Red Glasses
2005: Gambero Rosso Vini d'Italia Two Glasses
2006: Gambero Rosso Vini d'Italia Two Glasses

“SERAL” CORVINA VERONESE I.G.T

100% Corvina Veronese
Grapes are harvested at the end of September (often over-ripe) and let dry for one month
Maceration lasts three weeks. Decants are carried out in large wood containers, where malolactic fermentation takes place. The wine is aged in large casks for one year and then bottle refined for at least 6 months
Alcohol: 13.5% by volume
Very rich color, with hints of red currant, liquorice, spice and underbrush
The texture is full and harmonious with very delicate tannins
Accompaniments: Roasts, game, fresh and mildly-aged cheeses
Ratings by vintage:
2004: Wine Spectator Best Value

"I CASTEI" COLLECTION

"CAMPO CASALIN" AMARONE DELLA VALPOLICELLA CLASSICO D.O.C.

65% Corvina Veronese, 25% Rondinella, 10% Molinara
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-300 meters of altitude
Trellised vine (pergola) with about 3000 plants per hectare (2.5 acres) and 15-18 buds per vine
Grapes are harvested from the end of September. They are then hand-selected in the fruit warehouse, and stored in small boxes for extended drying (4 to 5 months)
Water evaporation increases concentration of sugar and flavors
Vinification of the raisin-like grapes takes place from the end of January to the end of February (depending on the vintage). Maceration is very long (over 40 days) and after decanting twice, the wine is clear by May. At that time, 20% is poured into new wooden barriques and the rest in 4000-liter barrels for several years. Bottle fining for over 8 months
Alcohol: 15.5% by volume
Robert Parker wrote: "Boasts full-bodied, powerful flavors of smoke, chocolate, damp earth, plums, figs and roasted meats"
Accompaniments: Braised meat or roasted game, seasoned and spicy cheeses
Ratings by vintage:
1997: Gambero Rosso Vini d'Italia Two Glasses
1998: Parker 94; Gambero Rosso Vini d'Italia Two Red Glasses
1999: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 94
2000: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 92
2001:Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 91
2003: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 90
2004: Gambero Rosso Vini d'Italia Two Glasses; Wine Spectator 91
2005: Wine Spectator 92; Gambero Rosso Vini d'Italia Two Glasses

"MONTE FASENARA" RECIOTO DELLA VALPOLICELLA CLASSICO D.O.C.

65% Corvina Veronese, 25% Rondinella, 10% Molinara
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-300 meters of altitude
Trellised vine (pergola) with about 3000 plants per hectare (2.5 acres) and 15-18 buds per vine
Grapes are harvested from the end of September. Only the top part of each bunch, the sun-exposed "recie" or "ears" are hand-chosen in the fruit warehouse, and stored in small boxes for extended drying (4 to 5 months)
Vinification of the raisin-like grapes takes place from the end of January to the end of February (depending on the vintage). Fermentation takes place in small wooden barriques. Maceration is very long (25-30 days) and after decanting twice, the wine is clear by May. Bottle fining for over 8 months
Alcohol: 14% by volume
Robert Parker wrote: "Dense purple color in addition to aromas of melted candy intermixed with black fruits, earth and graphite. This immensely concentrated, full-bodied, sweet wine is nicely balanced by admirable structure as well as underlying acidity, providing uplift and vibrancy to its weighty personality"
Accompaniments: Seasoned and spicy cheeses with strong flavors but also dry and short-pastry cakes
Ratings by vintage:
2000: Parker 93; Gambero Rosso Vini d'Italia Two Red Glasses
2001: Gambero Rosso Vini d'Italia Two Red Glasses
2003: Gambero Rosso Vini d'Italia Two Red Glasses
2004: Gambero Rosso Vini d'Italia Two Glasses
2005: Gambero Rosso Vini d'Italia Two Red Glasses
2006: Gambero Rosso Vini d'Italia Two Glasses
2007: Gambero Rosso Vini d'Italia Two Red Glasses

"COSTAMARAN" VALPOLICELLA CLASSICO SUPERIORE RIPASSO D.O.C.

65% Corvina Veronese, 25% Rondinella, 10% Molinara
Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 200-300 meters of altitude
Grapes are harvested at the end of September (often over-ripe)
Malolactic fermentation is followed by re-fermentation (Ripasso method) on Amarone pulp and wood fining (10-15% new barrels) for at least one year
Alcohol: 14% by volume
Ruby to strong red, sometimes with orange nuances due to maturation. The bouquet is very clean, sour black cherries and plum jam, spicy, slight pepper. The body is robust, complex, well-balanced, and slightly tannic
Accompaniments: Ideal with all white and red meat, raw "carpaccio" and baked, roasted, stewed or braised meat, and with hard cheeses
Ratings by vintage:
2003: Gambero Rosso Vini d'Italia Two Glasses