Description: 

Every single bottle of “Capel del Prete” Amarone della Valpolicella Classico D.O.C.G. Corte Merci is the best example from the vines of Valpolicella Classica from the hills of Jago, which yield with passion, the work and patience of the winegrowers. A wine which rests in its crates when it is still a grape, which is then looked after in oak barrels until it reaches the right balance of body and softness.

The Land:

The vineyards are situated in the heart of Valpolicella Classica in the Negrar Valley in the hills between 350 and 450 metres above sea level, facing south east and south west next to Jago. The earth is varied, clay, chalky and in some zones volcanic with a good presence of rock fragments. The style of the grassy plant is ‘Double Veronese Pergola’ with a density of 3.300 vines per hectare.

Wine Making:

We carry out the harvest between the end of September and the beginning of October, selecting and picking the grapes only by hand. The bunches of grapes are placed in crates, also known as “Ploto” weighing a maximum of 6 kg, they are destined to be dried in the fruit sheds for 120/150 days depending on the climatic condition of the season as well as the maturing season and the resting period.

During the winemaking, between January and February, we carry out a destalking and pressing of the dried grapes and we empty the crates in which the grapes have been resting one by one so that we are able to carry out a further quality control.

Fermentation occurs in winemaking containers made of stainless steel which have a capacity of hl. 125 in a controlled temperature, with two manual extractions based on what is required. Fermentation takes between 30-45 days and it is the wine that then decides when it is the right moment to proceed to the racking process, respecting the natural timings of the process in order to complete the alcoholic fermentation.

Ripening and Aging:

This takes place in the cellar in order that a constant natural temperature is maintained and so that only a minimal variation in temperature is felt from outside. In the first 6-8 month period, the wine is kept in stainless steel vats which hold hl 50. In the second period of 24 months, it is kept in wooden barrels, capacity hl 25 in Slovanian Oak from France or Austria. The distinctive feature of the wood is that the strips of wood undergo a natural aging process in the open air of between 6/9months. After this the staves are worked on and left to age naturally, again for a period of 24 months with a maximum period of 48 months, depending on the thickness and the seasonal weather.

The selected “Riserva” is refined in barrels with a capacity of hl 5 also known as “tonneaux” made of French oak which is split with a seasoned wood of 24 or 36 months. The process is followed by aging the wine in bottles for around 6 months.

來自義大利東北部維洛納有名的 Valpolicella Classico 經典產區酒莊 Corte Merci。有著如Amarone酒王般的酒體,酒液呈美麗紅寶石色澤，充滿櫻桃、野生莓果香味、伴隨核果香氣及辛香料氣息，入口乾柔滑順。採用傳統風乾葡萄手法，進橡木桶陳釀約2年，陳年潛力15~20年。是一款CP值極高的酒款. 建議飲用前先醒酒20分鐘、使用大肚酒杯品嚐           適飲溫度Service temperature: 18° C 

葡萄品種 Variety: Corvina 30%,Corvinone 10%,Rondinella 40% 

酒精濃度:15% vol     750ml

“El Sengio” Rosso Verona I.G.T. Corte Merci is produced from grapes grown in hills of Verona. The “slight drying” of the grapes in the fruit sheds and the varied composition of the vines enhances the perfume and the body. Velvety and fruity, it is decanted into stainless steel vats and aged in wooden barrels.

The Land:

The vines are situated in the heart of Valpolicella Classica in the valley of Negrar in the hilly zone between 300 and 500 metres above sea level, facing south west and south east next to Jago. The terrain is clay and chalky with a good amount of rock fragments. The style of the grassy plant is “Double Veronese Pergola”.

Wine Making:

We carry out the harvest between September and October, with the picking of the grapes carried out by hand. The bunches of grapes are placed into crates, known as “ploto” for a “slight drying” in the fruit sheds. In this manner, the grapes dehydrate and a higher level of sugar is obtained. The winemaking, destalking and pressing of the dried grapes consists of emptying the crates one by one. Fermentation occurs in winemaking containers made of stainless steel. Refining and Aging: In a first period the wine remains at rest in stainless steel tanks. In a second period the wine rests in wooden barrels.

來自義大利東北部 Veneto 有名的 Valpolicella Classico 經典產區酒莊Corte Merci 。此 Ripasso 酒款是將釀造 Valpolicella 的新鮮原酒與酒王Amarone 果皮混合後，再進行第二次發酵，所以酒體帶著酒王Amarone的美麗飽滿身影。紅寶石色澤，濃郁櫻桃及野生莓果香氣和辛香料氣息，還帶有Vanilla香草氣息。採用傳統風乾手法，進橡木桶陳釀至少2年，陳年潛力15~20年. 建議使用大肚酒杯,飲用前先醒酒至少20分鐘. 適飲溫度17° C

葡萄品種: Corvina 60%,Corvinone 15%,Rondinella 20%, Molinara Nera 5%

酒精濃度: 15%vol 750ml 

“El Pontar” Valpolicella Ripasso Classico Superiore D.O.C. Corte Merci is made from the grapes of Valpolicella Classica from the hills of Jago and its surroundings. It is a wine enriched in the body and perfume of the  “ripasso” on the vines from which the Amarone of Valpolicella Classico d.o.c.g. originated. In this way it takes the most important characteristics to make a wine which hones itself in oak casks until it reaches the right balance of body and softness.

The Land:

The vines are situated in the heart of Valpolicella Classica in the valley of Negrar, in the hilly zone between 350 and 450 m above sea level facing south west and south east next to Jago. The land is varied, clay, chalky and in some parts volcanic with a good amount of rock fragments. The style of the grassy plant is “Double Veronese Pergola” with a density of 3.300 vines per hectare.

Winemaking:

The harvest takes place at the beginning of October with the selection and picking of the grapes carried out exclusively by hand. The winemaking with the stripping and picking of the fresh grapes starts in the same month, in fact the grapes, after picking are taken immediately and put in the fermentation vats. Fermentation takes place in two stages. The first phase takes place in winemaking containers made of stainless steel with a capacity of hl 125 at a controlled temperature with two manual crushings a day based on necessity. Fermentation lasts 10-15 days and it is the wine that then decides when it is the right time to proceed with the racking of the wine, respecting the natural time of the process to complete the alcoholic fermentation. A period of storage follows in vats of stainless steel for 4 months where the wine waits to be “reviewed” on the grape marc of Amarone.

Refining and Aging:

This takes place in the cellar in order to naturally maintain a constant temperature is maintained and in order that a minimal variation in temperature is felt from outside. The first four months are for settling, that is the wine is placed in stainless steel vats with a capacity of hl 50 which is then “repassed” and rested for another 4 months for a second period of settling.

During the second stage, of 24 months, it remains in wooden barrels with a capacity of hl 25 in Slavonian oak from France or Austria. The special features of this wood is that the planks undergo a primary seasoning of around 6/9 months in the open air. After this the staves are worked on and then left to season further naturally for a minimum of 24 months and a maximum of 48 months, depending on the thickness of the wood and the seasonal trends.

The selection of “Riserva” is refined in barrels which have a capacity of hl 5 also known as “tonneaux” of split French oak with wood that has been seasoned for 24 0r 36 months. The process is followed by aging in bottles for around 3 months.