Angels in Wine
ALMADI
Selected Veneto Wines​
Almadi Wines​
Characteristics:
​Full-bodied and dry with a perfume and palate of ripe black cherry fruit and notes of tar and dark, bitter chocolate on the finish.
Produced from terraced vineyards on south facing slopes in the Valpolicella area to the north and east of Verona. The vines are trained using the traditional pergola veronese system.​
Data:
Corvina..........................................60%
Rondinella.....................................30%​
Molinara..........................................5%
Negrara............................................5%
Alcohol...........................................15%
Total acidity.............​........................5,95 g/l
Residual sugar.................................7,20 g/l

Amarone della Valpolicella Classico
Vinification:
The grapes are dried under controlles conditions for 3 months until they lose up to 40% of their weight. After crushing, a long slow fermentation takes place in stainless steel vats. Part of the wine is refined for 15 months in 225 liter oak barrels.The wine is then aged in large oak vats for around two years.

Valpolicella Ripasso
Characteristics:
A dry, full-bodied red with a deep and bright ruby red colour. The nose shows the characteristic scent of black cherries and ripe berries with a hint of vanilla and cloves from the oak aging. The palate is ripe and fruity with soft tannins and a lingering finish.
Data:
Corvina................................................70%
Rondinella...........................................20%
Molinara................................................5%
Other local grapes.................................5%
Alcohol..............................................13,5%
Total Acidity​...................................5,70 g/l
Residual sugar...................................6,5 g/l

Vinification:
In March following the harvest, the new vintage of Valpolicella Superiore wine is macerated with the skins remaining from the production of Amarone. This is done according to the ancient Veronese technique of "ripasso" , which increases the alcohol and enriches the structure of the Valpolicella. It is then aged 12 months in oak barrels to develop further its characteristics. The wine then benefits fro m a few months bottle aging.
Valpolicella
Characteristics:
Grown in selected hillside sites of the Valpolicella area North of the city of Verona. The vines are trained with the traditional Pergola Veronese system. Grapes are hand-picked.
The colour is a brilliant ruby-red. It has a youthful bouquet of red cherries, raspberry and plum with some floral notes reminiscent of​violets. On the palate it is medium-bodied, dry and full of ripe cherry-jam fruit with notes of anise. The finish shows soft tannins and a juicy, clean acidity.
Data:
Corvina/Corvinone.........................60%
Rondinella.......................................30%
Molinara..........................................10%
Alcohol............................................11.5%
Total Acidity....................................5,7g/l
Residual sugar​....................................3 g/l​

Vinification:
Fermented in stainless steel at a temperature of 30°, maceration on the skins. Aged partly in stainless steel, partly in large oak casks.

Corvina Veronese
Characteristics:
The training system is by pergola and GDC; the density of vine stocks is 3200 vines per hectare and the production is of about 3,5 kg per plant. The vines are grown on morainic soils of Garda Lake and the harvest is by hand.
​It’s a ruby red wine with crimson nuance. This wine shows elegant red fruit aromas, especially cherries, well balanced with a nice persistence and smooth tannins. It can be enjoyed with a variety of dishes such as beef stew, grilled meat and aged cheese​
Vinification:
Traditional maceration on the skins after light drying of grapes in boxes. To accentuate the fruity aromas, temperature fermentation does not exceed 22-25 ° C. The alcoholic fermentation is immediately followed by the malo-lactic fermentation in order to brings more softness and drinkability.

Data:
Corvina............................................60%
Alcohol............................................13%
Total Acidity....................................5.6g/l​
Residual sugar​.................................5.3g/l

Cabernet Sauvignon
Caracteristics:
It has an intense perfume and characteristic flavour of black fruits with a pleasantly spicy finish. The grapes are selected from vineyards throughout the Veneto region in the North East of Italy.
Vinification:
Fermented in temperature-controlled stainless steel and bottled young and fresh.

Data:
Cabernet Sauvignon.......................100%
Alcohol............................................12.5%
Total Acidity.....................................6 g/l​
Residual sugar​...................................6 g/l

Caracteristics:
Intense red color with delicate bouquet. It has a youthful, vinous perfume and a flavour of ripe, red fruits with soft tannins. Dry soft taste typical of the Merlot.
Vinification:
Classic red vinification method: soft pressing, maceration on the skins for 8 days and fermentation at controlled temperature.

Data:
Merlot.............................................100%
Alcohol............................................12%
Total Acidity.....................................5.5 g/l​
Residual sugar​...................................4 g/l

Merlot
Vinification:
The grapes are harvested during the first week of September and fermented in temperature controlled stainless steel, at a cool temperature in order to maintain the aromas of the grape. After a short period of contact with the lees, which improves the structure, the wine is then stored in stainless steel until bottling to maintain its freshness.

Data:
Pinot grigio......................................100%
Alcohol...............................................12%
Total Acidity.....................................5.7 g/l​
Residual sugar​...................................5 g/l
Caracteristics:
The wine has a straw-yellow colour, a characteristic nutty perfume and a dry, clean avour with a refreshing acidity. The grapes are selected from vineyards throughout the Veneto region in the North East of Italy.​
Pinot Grigio
Soave Classico
Caracteristics:
It has a pale straw-yellow colour and on the nose it presents a delicate floral bouquet with the typical almond blossom notes of Garganega, which is then followed by sweeter perfumes of fruits such as pear. On the palate it is soft and fresh with a clean acidity and a distinct mineral finish.
Vinification:
Fermented in temperature-controlled stainless steel and stored for a
period on its lees before being bottled young and fresh.

Data:
Garganega......................................70% Trebbiano......................................30%
Alcohol..........................................12.5%
Total Acidity..................................5.7 g/l​
Residual sugar​..................................4 g/l

Caracteristics:
It has a distinctive fragrance of melon and apple and a clean, dry and fruity flavour, which makes it a highly versatile wine. The grapes are selected from vineyards throughout t the Veneto region in the North East of Italy.​
Chardonnay
Vinification:
Fermented in temperature-controlled stainless steel and bottled young and fresh.

Data:
Chardonnay......................................100%
Alcohol..............................................12.5%
Total Acidity.....................................5.8 g/l​
Residual sugar​...................................5 g/l

Vinification:
After the harvest the grapes, are crushed, the wine decanted, for a day, fermentation at controlled temperature between 16-20 °C for 10-15 days. Transfer at the end of fermentation and movement of the lees for 4 months.
Data:
Riesling 100%

Caracteristics:
​The Riesling is a grape variety not typical of our area, but present in small amounts in the old vineyards.
The Riesling was distinguished and distinguishes itself still today, for its mineral notes.
The Riesling is a straw yellow wine, brilliant, the scent reminds us of the fruit, such as lemon, and the flowers such as jasmine. In the mouth the predominant characteristics and distinct are acidity and minerality.
Riesling
Vinification:
After the harvest the grapes, are crushed, the wine is decanted , for a day, before fermentation to 16-20 °C for 10-15 days. Transfer to the autoclave with inoculation of selected yeast and fermentation at 16-20 °C for 30 days, according to the Charmat method. Filtering and bottling.

Data:
Glera..............................................100%
Alcohol...........................................11%
Total Acidity..................................5.7 g/l​
Residual sugar​..................................12 g/l

Caracteristics:
The Prosecco is a great sparkling white, straw-yellow in color with a fine perlage and continued, the perfume is fragrant, recalls the crust of the bread, fruity with some flowery note, in the mouth and soft, with a nice acidity, but not aggressive.
Prosecco
Vinification:
Selected grapes handly harvested in September. Soft pressing and fermentation at controlled temperature using modern vinification techniques.
Data:
Garganega 100%

Caracteristics:
Garganega 100% from hillside wineyards in Verona province.
Lightly deep straw-yellow. Full, warm, soft, very persistent. Intense aroma, elegant, complex, fruity, spicy. Classic flavor of apples.​ ​Perfect as an aperitif, with hors d’oeuvres, fish dishes, seafood and light meals.
Garganega Veronese
Vinification:
Grapes are harvested in middle September. Soft pressing of the just-harvested grapes. The must ferments with the assistance of selected yeasts at a controlled temperature of 13 degrees.
Data:
Manzoni Bianco 100%. This grape type is produced by crossing the Riesling Renano and Pinot Bianco varieties.

Caracteristics:
Manzoni Bianco 100% from hillside wineyards of Colli Euganei.
Straw yellow in colour tending towards golden-yellow,this superb wine has a generous, intense fragrance,revealing deep floral sensations reminiscent of white flowers and wild roses.
Manzoni Bianco
Vinification:
Traditional vinification from fresh grapes handly harvested. Soft pressing and fermentation at controlled temperature.
Data:
Corvina
Rondinella
Molinara

Caracteristics:
Corvina, Rondinella, Molinara from hillside wineyards of Garda Lake.
Light pink color. Fresh, fruity, cherry bouquet. Dry, harmonious, lively, slightly bitter aftertaste. Ideal with pasta dishes, pizzas, light meals, be drunk young and served at 10-12°C.
Bardolino Chiaretto
