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Cà dei Conti - Veneto
Roara Cà dei Conti’s Red Veronese epitomizes the perfect fusion of tradition and innovation. This refined interpretation of Valpolicella red wines offers a complex aromatic profile and a well-balanced structure. With notes of ripe fruit, spices, and refreshing hints, it authentically captures the essence of the territory.
Quantity
Characteristics
GRAPES:
Corvina, Corvinone, Rondinella, Raboso Veronese
ALCOHOL CONTENT:
15.5%
TOTAL ACIDITY:
7g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. Drying between 50 and 60 days in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in November/December with the destemmer-crusher machine and maceration keeping the peel of the grape for 7/10 days at 8°C temperature, fermentation for 15 – 20 days at 20° – 23° C with a soft and continuous movement of the peels.
Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 3 years and then aged in bottle for 1 year.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
GRAPES:
Corvina, Corvinone, Rondinella, Raboso Veronese
ALCOHOL CONTENT:
15.5%
TOTAL ACIDITY:
7g/L
HARVEST:
The harvest is done at the end of October with 5kg plateaux. People select manually the grapes in orther to have the best ripening. Drying between 50 and 60 days in fruttaio with optimal temperature, humidity and ventilation.
VINIFICATION:
The pressing starts in November/December with the destemmer-crusher machine and maceration keeping the peel of the grape for 7/10 days at 8°C temperature, fermentation for 15 – 20 days at 20° – 23° C with a soft and continuous movement of the peels.
Separation and pressing of the peels.
The wine obtained is decanted and cleaned from the fermentation lees, put in french barrique whith its own peels to complete the alcohol and malolactic fermentation for 3 years and then aged in bottle for 1 year.
TASTING NOTES:
A great structur, rich and elegant wine. Rubi – violet red wine with a warm and intense bouquet. To the nose they detach perfume of cherry, strawberry, nuts, vanilla, cocoa and spicy notes.
SERVING TEMPERATURE:
18 – 20 °C
SULFITES:
Contains sulfites.
Awards and Recognitions:
Wine
Award
Institute
Roara - Rosso Veronese 2017
Prague Regional Champion
Prague Wine Trophy 2022
Roara - Rosso Veronese 2016
Best Wine Awards 2020
Roara - Rosso Veronese 2012
Gold Medal
La Selection 2015
Wine
Award
Institute
Roara - Rosso Veronese 2017
Prague Regional Champion
Prague Wine Trophy 2022
Roara - Rosso Veronese 2016
Best Wine Awards 2020
Roara - Rosso Veronese 2012
Gold Medal
La Selection 2015
