Cavalchina - La Prendina

	FALCONE CABERNET SAUVIGNON GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vines: Cabernet Sauvignon 85% and Merlot 15% Vineyards: Falcone To make a wine of this quality there must be a great deal of attention to the vineyard, and in particular to low yields, which for this vineyard are between 40 and 45 hl/ha.This is to ensure a concentration of flavour that is necessary to age the wine and without losing any of its essential characteristics.The Cabernet Sauvignon matures around 2/3 weeks after the Merlot and so the fermentation and the following ageing are done separately.There is a grat deal of work in the cellar for a top quality wine. A 10-12 day maceration precedes the fermentation and then the ageing in new French oak barriques for around 12 months.
	PARONI GARGANEGA GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vines: Garganega 85%, Riesling Renano 15% Vineyard: Paroni The Garganega has always been cultivated on the hills which surround the lake of Garda. It is a great vine variety and its yield and vegetative balance are very delicate, but if it enjoys ideal conditions it assures incredible fragrance and length. In virtue of our own experience, we can say that the best results are reached with a strong over-ripening, sometimes with a slight raisining and a particularly long skin steeping wine-making. The wine is then refined in steel containers for six-seven months, and finally assembled and bottled.What it lacked to be bottled in purity was a touch of aromatic fragrance and a certain freshness. The vine variety that best fits for making up this lack by the combination of these two components is the Riesling, a variety that has been cultivated in Paroni’s vineyard since 1989. This is how the Paroni Garganega was born, and this is why it is so gentle, tenacious, elegant and smooth. It owns the characteristics of the Garganega vine variety, but its great vigour reveals the harmony and the freshness of the Riesling.It can be preserved, and ageing develops its mineral tunes.
	FAIAL MERLOT GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vine: Merlot 100% Vineyards: Valbruna and Prendina Around 50% of the grapes are picked and put into small baskets to dry briefly. The rest of the grapes are left on the vine for another week before harvesting.The decision to lightly dry the grapes doesn't come from any need to increase the sugar concentration, which is already significant by virtue of the very low yields achieved. Its purpose is to exploit the particular flavours that develops in the grape whilst drying and in particular the evolution of the malic acid to succinic acid.After a traditional fermentation with a maceration of 8/10 days, the wine is racked.The malolactic fermentation then takes place. After which it is put in both new and two year old barriques where it remains for 24 months to complete the maturation.A firm dryness and silkiness typify Faial with ample mature fruit on the palate.
	CORVINA GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vines: Corvina 85%, Marzemino and Barbera 15% Vineyard: Prendina Ovest The Corvina grape is an indigenous variety to the hills around Lake Garda and is part of the typical blend of the region. It is a late maturing grape and its delicate skin makes it sensitive to scorching by the sun and to mould. It is important to use the Guyot training system in the vineyards as it is the best system for the corvina's growth, whitch has a poor fertility on the lower spurs of the plant. It has an intense and distinctly peppery flavour. It is a medium weight wine but with s subtle complexity. The tannins are not suited to a long maceration but when aged in casks in stops a natural tendency to reduction. Corvina is a nicely balanced wine with intensity and an easy style.
	VALBRUNA SAUVIGNON GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vine: Sauvignon 100% Vineyard: Valbruna There are three different clones of sauvignon that comprise this wine, one of Italian origin and two of French origin.The grapes are destalked, cooled and pressed, where it macerates for a while before the must is separated off. This to get a good extraction for the typical characteristics of the variety.After a first clarification when the must starts to ferment 30% is then fermented in new barriques. After fermentation the wine is cooled to avoid the malolattic fermentation but also to lower the tartaric acidity. In March the blending and bottling are done.The position of the vineyard the microclimate give to this Sauvignon a rich texture with a rather low acidity, this goes to increase the fatness with tones of leaves and fruit instead of the pepperiness that is often found in Sauvignons from higher latitudes.
	PINOT GRIGIO GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vine: Pinot Grigio 100% Vineyards: Prendina and Casina The Pinot Grigio is a berry vine red, even though with contained low of antocianis.To get a white wine needs therefore to set the maximum attention to avoid the extraction of the coloring substance contained by the peel. The grape therefore is not crashed, but it is pressed to whole grape. The must is clarified and it is submitted to an iperoxidation that affords polymerization of the antocianis and their precipitation in phase of fermentation. Not being a phase of maceration and therefore of extraction of precursors of aroma typical of the vine, it is looked for, lowering the temperature, to prolong the fermentation and to favor so the development of a rich flavour, even though from fermentation. To increase the general volume of the wine, the contact with the dregs is prolonged for at least one month. The wine that is gotten it has ample perfume, yielded, elegant but not intrusive as to the examination in the mouth more than for the power it is imposed for i1 great equilibrium.
	MERLOT GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vines: Merlot 85% e Cabernet 15% Vineyards: Paroni and Prendina Merlot is a natural grape for the Mozambano district.After de-stalking it is fermented on its skins for 6-8 days at about 250C . After the racking and the malolattic fermentation around 50% of the wine is matured in barriques of three and four years old for 12 months.The wine is then bottled and after three months is released.
	PINOT BIANCO GARDA DENOMINAZIONE DI ORIGINE CONTROLLATA Vine: Pinot Bianco 100% Vineyards: Paroni and Casina.An excellent varietal, but often rather temperamental to cultivate, it produces a wine that is medium bodied and with a fresh, clean flavour.The grapes are picked during the early part of September, pressed and the must is fermented at 18 0 C for about two weeks, Wine is taken off the lees and there is no malolactic fermentation.It is bottles in December to retain its freshness and released from the beginning of January.
	FENILETTO ALTO MINCIO INDICAZIONE GEOGRAFICA TIPICA ROSATO Vines: Marzemino 40%, Merlot 35%, Corvina 25% Vineyards: Feniletto, Valbruna, Prendina Rose wines fill an important gap between the red and white wines and depending on the style chosen and how it is handled in the winery it can lean towards either white or red in style. Feniletto is more towards the red wine but retaining its rose character. Marzemino gives it a lovely berry fruit character, whilst the merlot gives it weight and the corvine adds spiciness. A prolonged maceration gives the wine a good level of extraction that enhances the weight in the mouth. An intense and dense bouquet it is a full flavoured and long on the palate. Ideal with a wide range of food.