THE AGE-OLD FLAVOUR OF QUALITY.
The limited number of bottles produced annually allows us to offer a very refined, high-quality product. We carefully select the best native grapes and pay special attention to choosing the best moment to harvest them.
We work with the same dedication in every stage of the winemaking process, until the wines are ready for you to enjoy.
We pay special attention to the 'appassimento' method, a centuries-old technique that distinguishes the winemaking tradition of Valpolicella in the production of the best red wines in the area: Recioto and Amarone. The best bunches of grapes are placed, one by one, and with extreme care, on the characteristic crates, and left to dry for three long months in special rooms known as ‘fruttai’, with a constant control of the environment and ventilation in order to guarantee optimal conditions for a successful drying process of the grapes. The result of this slow and delicate process is a substantial modification of the organoleptic notes that make these wines unique.
As a result, Corte Rugolin's wine range reflects the centuries-old tradition of Valpolicella Classica: an Amarone and an Amarone Riserva, one Valpolicella Ripasso Classico Superiore, one Valpolicella Classico and Classico Superiore, and the traditional Recioto.
Among our products you will also find a Grappa Amarone, obtained from the marc (pressed grape skins) of the Corvina, Corvinone and Rondinella grapes that are used to produce Amarone, as well as a cold-pressed extra-virgin olive oil, made from Grignano olives.
VALPOLICELLA CLASSICO D.O.C.
Made from Corvina, Corvinone and Rondinella grapes, typical from the Valpolicella wine region in Italy. This young and easy-to-drink wine is deep ruby-red in colour, with a fruity aroma that reminds us of cherries, plums and sour cherry. It is full-bodied and balanced in flavour. Serve at 14-20°C.
Name: Valpolicella Classico D.O.C.
Alcohol: 12.5%
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Harvesting: by hand
Fermentation: 10 days on the skins
Maturation: 4 months in steel tanks, 3 months in bottle
Pairings: pasta, risotto, white meats
Format: 750ml
VALPOLICELLA CLASSICO SUPERIORE D.O.C. "SanGiorgio"
The Valpolicella Classico Superiore SanGiorgio is made from selected grapes from a vineyard located on a hill in San Giorgio Ingannapoltron. The best grape bunches are processed following the 'appassimento' method for approximately 20 days, after which the grapes are gently pressed, and the must is left to ferment with the skins for approximately 10 days, in order to extract its distinctive aromas of red fruit. This wine also has a delicate roasted aroma and a subtle scent of minerals in the nose. Purple-red with garnet highlights, it is rounded and balanced in flavour, with soft tannins on the palate. Serve at 18-20°C.
Name: Valpolicella Classico Superiore D.O.C.
Alcohol: 14%
Grapes: Corvina Veronese, Corvinone, Rondinella, Molinara
Vineyards: “Conca d’Oro” vineyard, on the hills of San Giorgio Ingannapoltron (Sant’Ambrogio di Valpolicella)
Harvesting: by hand at the beginning of October
Appassimento: Approximately 20 days in special racks at room temperature with artificial ventilation
Fermentation: 10 days on the skins
Maturation: half in steel tanks and the other half in French oak tonneaux for 6 months
Pairings: cured meats, pasta al ragù
Format: 750ml
VALPOLICELLA RIPASSO CLASSICO SUPERIORE D.O.C.
The Ripasso wine is produced by fermenting the Valpolicella Classico on the pressed Amarone grapes, soaking in wine. The result is a highquality, long-lasting wine with a strong and bold character and an intense bouquet of cherries, plums and jam. Serve at 18-20°C.
Name: Valpolicella Ripasso Classico Superiore D.O.C.
Alcohol: 14.5%
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Harvesting: by hand
Fermentation: 10 days of fermentation on the fresh pressed Recioto and Amarone grapes
Maturation: 12 months in barrique, 3 months in bottle
Pairings: roasts, grilled meats, hard cheeses
Format: 750ml, 1500ml
AMARONE DELLA VALPOLICELLA CLASSICO D.O.C.G. "Crosara de le Strie"
Made from a selection of the best native grapes, which are processed following the 'appassimento' method for three months, in line with an age-old tradition in Valpolicella. It is garnet-red in colour, with a full, dry, velvety taste, and intense aromas of cherries macerated in alcohol, wild berries and spices. Uncork a few hours before drinking and serve at 18-20°C.
Name: Amarone della Valpolicella Classico D.O.C.G.
Alcohol: 15,5%
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Harvesting: by hand, from mid-September
Appassimento: 3 months on special racks at room temperature with artificial ventilation
Fermentation: 50 days macerating on the skins
Maturation: 24 months in barrique, tonneaux and barrels, and 6 months in bottle
Format: 750ml
AMARONE DELLA VALPOLICELLA CLASSICO RISERVA D.O.C.G. "Monte Danieli"
This Amarone Riserva, the highlight of the Corte Rugolin range, is obtained from a selection of the best grapes in a small vineyard with an excellent solar exposure. The grapes are processed using the 'appassimento' method for approximately three months, producing a garnet-red wine with an intense bouquet of cooked fruit, dried plums, cherries macerated in alcohol, tobacco and various spices, including ginger. Uncork a few hours before drinking and serve at 18-20°C.
Name: Amarone della Valpolicella Classico Riserva D.O.C.G.
Alcohol: 16%
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: village of Castelrotto (municipality of San Pietro in Cariano)
Harvesting: by hand, from mid-September
Appassimento: 3 months on special racks at room temperature with artificial ventilation
Fermentation: 50 days, macerating on the skins
Maturation: 36 months in barrique and tonneaux, 6 months in bottle
Pairings: roasts, braised meat, matured cheeses
Format: 750ml, 1500ml
RECIOTO DELLA VALPOLICELLA CLASSICO D.O.C.G.
This is the oldest wine in the Valpolicella tradition, already known by the Ancient Romans with the name of Reticum. Originally, it was obtained from the upper bunches of grapes (or “recie”, from which it takes its name); now it’s produced with the selection of the best bunches that are left to dry for 3 to 4 months.
Name: Recioto della Valpolicella Classico D.O.C.G.
Alcohol: 13%
Grapes: Corvina, Corvinone, Rondinella, other local varieties (Molinara, Croatina)
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Harvesting: by hand, from mid-September
Appassimento: 4 months on special racks at room temperature with artificial ventilation
Fermentation: 30 days, macerating on the skins at 13/15°C
Maturation: 70% in steel, 30% in barrique for 6 months; 5 months in bottle
Pairings: Pastafrolla della Lessinia (a typical shortbread), tiramisù, pears cooked in Recioto and cinnamon (typical Valpolicella dessert), blue cheese
Serving temperature: 15° C
Format: 500 ml
OLIO EXTRA VERGINE DI OLIVA
The Corte Rugolin extra virgin olive oil is obtained from a grove located in the “Conca d’Oro” estate, on the hills of San Giorgio Ingannapoltron, not far from Lake Garda. With a view to preserving the traditions and biodiversity of the Valpolicella region, we harvest this plot of land by hand without the use of pesticides. This results in an olive oil that is characterised by its yellow colour, with a subtle hint of green: it is balanced, gentle and slightly fruity on the nose, whereas on the mouth it has subtle bitter and spicy notes that perfectly match the sweet and fruity tones.
Denomination: Extra Virgin Olive Oil
Origin: olive tree grove located on the hills of San Giorgio Ingannapoltron (Sant’Ambrogio di Valpolicella)
Variety: Grignano
Harvest: hand-picked
Time of production: early November
Method of extraction: cold extraction
Pairings: this extra virgin olive oil is the ideal accompaniment to any meal with raw or boiled vegetables and all types of salad. It enhances steamed fish and grilled meats
Format: 500ml bottle, 3 L and 5L tin.
GRAPPA AMARONE
Grappa Amarone is obtained from the marc (pressed grape skins) of the Corvina, Corvinone and Rondinella grapes that are used to produce Amarone wine. This marc is characterised by a high content of very distinctive aromas. The grappa is clear with an optimal shine, and has a rich, intense aroma with notes of mature fruits. It has a full, balanced taste, distinguished by a long and fragrant aromatic intensity with a clean finish.
Denomination: Grappa Amarone ABV: 45%
Grapes: Corvina, Corvinone, Rondinella.
Vineyards: Marano di Valpolicella, Sant’Ambrogio di Valpolicella, San Pietro in Cariano
Distillation: double-distilled by our master distillers, in order to confer it a bold character that allows the distinctive aromatic potential of the different varietals to reach their full and balanced expression.
Format: 700ml
