Valpolicella Classico


Grapes: Corvina, Rondinella, Corvinone, Molinara.

Vinification: the fermentation takes place in stainless steel tanks as does the subsequent aging.

Characteristics: vintage wine with fresh aromas and a ruby colour.

Alcohol Content: 12% alcohol by volume.

Serving Temperature:serve at 18° C.

Available in: bottles of 0.75 l.

Valpolicella Classico Superiore


Grapes: Corvina, Rondinella, Corvinone, Molinara.

Vinification: before pressing, grapes are dried for approximately one month in order to improve the organoleptic feature of the wine. Fermentation takes place in stainless steel tanks. Aging then takes place in oak barrels for 18-24 months and is continued in the bottles for an addition 6 months.

Characteristics: a ruby-garnet shade, this wine has deep aromas enhanced from the ageing in oak barrels.

Alcohol Content: 13% alcohol by volume.

Serving Temperature: to be served at 18° C. Uncork and decanter at least one hour before serving.

Available in: bottles of 0.75 l.

Valpolicella Classico Superiore Ripasso


Grapes: Corvina, Rondinella, Corvinone, Molinara.

Vinification: before pressing, grapes are dried for approximately one month in order to improve the organoleptic feature of the wine. Fermentation takes place in stainless steel tanks. The wine is then “ripassato” (passed again) in the grape marc (remaining skins and seeds) used to make Amarone where it continues the fermentation for 5 to 7 days. It is then placed in oak barrels and aged for 18-24 months prior to being aged for an addition 6 months in bottles.

Characteristics: intense colour and full aromas enhanced by the “ripasso” process and short drying process.

Alcohol Content: 14.5% alcohol by volume.

Serving Temperature: serve at 18° C. Uncork and decanter at least one hour before serving.

Available in: bottles of 0.75 l.

Amarone della Valpolicella


Grapes: Corvina, Corvinone, Rondinella, Molinara.

Vinification: the grapes undergo a process of drying on trellises and in wooden cases until February during which they lose 40% of their water. The wine as a result obtains a full body flavor with rich aroma. Fermentation takes place in stainless steel tanks for 30-40 days. The wine is then placed in oak barrels to age for 36 months prior to being aged for an addition 6-12 months in bottles.

Characteristics: wine has a distinguishable intense and dry flavor, it is ruby-garnet in colour and has a decisive aroma.

Alcohol Content: 15% alcohol by volume.

Serving Temperature: serve at 18° C. Uncork and decanter at least one hour before serving.

Available in: bottles of 0.75 l. and of 1.50 l.

Recioto della Valpolicella


Grapes: Corvina, Corvinone, Rondinella, and Molinara.

Vinification: after the grapes undergo the drying process on trellises until February, the fermentation and following aging takes place in stainless steel tanks. The wine is then placed bottles for additional ageing of 6-12 months.

Characteristics: an elegant wine with ruby red colour and a soft and smooth flavour.

Alcohol Content: 14% alcohol by volume.

Serving Temperature: serve at 18° C.

Available in: bottles of 0.75 l.

© 2018 Agricola Cottini | C.F. - P.Iva: IT03427060235 | Tutti i diritti riservati
Via Pozzo, 29 (Loc. Valgatara) - Marano di Valpolicella - VR - Italia

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