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Our wines

Giago

Giago is an ancient name used by the old generations. It recalls unforgettable moments and create strong emotions.

Data sheet

PRODUCTION AREA
Jago (200 m ASL) and Mazzano (400-500 m ASL), Negrar, Valpolicella Classica zone

GRAPES VARIETIES
Corvina, Corvinone, Rondinella

TRAINING SYSTEM
Pergola veronese (arbour system)

WINE MAKING
In October, we harvest by hand the lightly overripened grapes. Later, we press the grapes and we put the pressing into steel tanks. The juice ferments with the grapes skins for about 8-12 days.

During fermentation the wine and the grapes skins are mixed daily by hand with pumpover into the lap and delastage to get the maximum out of the product. The wine is produced with “Ripasso” method.

AGEING
Around three years in second/third passage small old French oak barrels and in big Slavonian oak barrels.

TASTING NOTES
Ruby red colour. Fruity with ripe fruits and light spicy flavours. On the palate, dry, warm, soft, full bodied, with rounded tannins perfect blended with ripe red cherry and plum.

SERVING SUGGESTIONS
Important first courses and meats. The recommended drinking temperature is between 16°-18°C (60°-65°F).

NOTES
Giago is our Valpolicella Ripasso and it respects exactly the original and  ancient production method. We dedicate this wine to Giago, an evocative name which recalls unforgettable memories and emotions.