The recently founded Crosarola winery, produces wines of quality that have already received national recognitions (silver medal for “ La selezione del sindaco” 2006 and 2007 competition). Valuable grapes of autochthonous varieties cultivated predominantly on hill clay soil (such as the cultivated area called “Creari” ) successfully well-exposed are carefully treated. The professional competence and the application of the best technologies together with the long dated familiar tradition, guarantee a product appreciated in the wine market for raw materials quality and cultivation techniques.

Crosarola is located in Fumane (VR), one of the most ancient and pleasant village of Valpolicella that branches on the southern area of Lessini mountains. Simple to reach, thanks to the smooth streets, the freeway from Verona and the highway for who comes from Trentino and Lombardia (A4 Milano ~ Venezia, exit at Sommacampagna; Brennero Highway, exit Verona Nord).
The grapes used come from the autochthonous varieties cultivated in the near areas of “ Creari” and “ Casterna” . It is the typical well-exposed hill area where predominate clay and limestone soils.
In this area, it has been always practised viticulture, we have certain data from the 1st Century B.C. Virgilio is the first who lauds reticum wine, the ancestor of Recioto. Svetonio says that the emperor Augustus, known as a sober drinker, used to make an exception for reticum, that he prefers to all the other Italian wines. The Latin poet Marziale says that this wine comes from the native land of Catullo: Verona.
The recently founded Crosarola winery, that boasts a family tradition of many generations, produces typical Valpolicella wines of which denominations has in part changed in the course of time, but that in their substance are brought back to the individual wines of the beginning of the twentieth century in an efficient and complete treaty of the vineyard and grapes situation of Valpolicella by Gio Battista Perez. In Perez monograph research he describes, fine, superior and luxury table wines; with the last we can now include Amarone and Recioto, that in Crosarola are aged and refined without artificial treatment.
The owner of the winery is Sebastiano Righetti, qualified expert in agriculture and a specialist in wine-making, has already received important national recognitions for the quality of his products. He won the silver medal in the national competion “ La selezione del sindaco” in 2006 for Amarone and again in 2007 for Ripasso.
As the inexperienced as the expert consumers could find in Crosarola, wines that for their value has to thank only the characteristics of the soil, the quality of the grapes, the attention in their cultivation, and the combination of the traditional and new techniques.

Historical information from:
Giuseppe Silvestri, La Valpolicella, Fiorini, Verona 1973.

Azienda Agricola

di Righetti Sebastiano
Via Casterna - 37022 FUMANE
Verona - Italia
Tel. e Fax 045 / 7703146

Crosarola S.p.a. di Righetti Sebastiano p.iva 128351283618

It is a wine produced with the best grapes (Corvina 70%, Rondinella 10%, Corvinone 15%, Molinara 5%).
The grapes are selected by hand, one by one, and left in crates, not very deep, for about 3 months, in a protected and naturally ventilated environment until the end of January when we proceed with the pressing.
The fermentation takes a long time during which is always controlled. The product is laid at first in wood barrels and then in steel tanks. With this process we obtain a product that could maintain its characteristics for almost ten years.
The colour is deep red with orange borders. The bouquet is intense with flavour of wild berry, and spices. Amarone is excellent with roast red meat, game and aged cheeses. Analytical data: vol. 15,5% serve at 16-18 C.

The name of this wine derives from the grapes selection technique, as is used especially the higher part of the grapes, in our dialect called “ recia” , of Corvina, Rondinella, Corvinone, Dindarella, Molinara grapes that are then left to dry on trellis that allow a natural ventilation at a room- temperature. The pressing of the grapes starts towards mid-January. A part of the must is softly warmed up to favour the fermentation that develops in an environment of about 18 C. It is an ancient technique that allow to obtain the distinguishing bouquet of the fruit. The pouring starts when the product has reached 13-14 % Vol.
The fermentation stops a few months later, when the product will have a stable level between alcohol and residual sugar. Aging continues in wood barrels. Lastly the wine is transferred into bottles. The final colour is deep garnet-red and the perfume is near to the Amarone. A full-bodied wine of sweet and delicate flavour. Analytical data: vol. 13,5% serve at 16-18°. Is ideal with shortbread, dry biscuits and “ Pandoro” , a typical soft cake of Verona.

From the same vineyard of the “ classic” , but with a different process is produced the “ Ripassato” . It is a wine of high alcohol content.
The process technique required particular devices. The harvest is realized in two times to ensure a perfect ageing of the product.
Immediately after the harvest, the grapes are gently crushed and destemmed. The fermentation in containers of limiting capacity, is kept forward until the grape sugar is finished. During the next spring it is fermented again with the Recioto and Amarone pomace. Thanks to this process Ripassato acquires more structure and bouquet. Its qualities are emphasized when accompanied by game, raw or cooked meat and aged cheese. Analytical data: vol. 13,5% serve at 16-18°.

This wine too derives from autochthonous varieties of our lands.
The harvest is made by hand and the pressing process starts immediately after. The fermentation takes 8 days: during this period the temperature is always controlled. The product is then conserved in steel tanks until the bottling phase.
Valpolicella Classico is a ruby red wine, with dry flavour. It is excellent with typical Mediterranean dishes. Analytical data: vol. 12% serve at 16-17°.