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).
di Righetti Sebastiano
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°.