Villalta wines are pure expression of a land where vines and wine have always been an integral part of history and culture, characterizing the ways of life over the centuries: Veneto. The history of wine in Veneto begins long before the time of the Greeks who are recognized as the population who introduced the viticulture in Italy. In fact the grapes were used by the populations of ancient times above all as food. During the Middle Age the wine production flourished thanks to the commercial power of Venice, which allowed the export of Venetian wines to other countries. But it was above all between the end of the nineteenth century and the beginning of the twentieth century that the Venetian enology was relaunched, thanks to the contribution of two institutes: the School of Enology in Conegliano and the Experimental Station of Viticulture and Enology. The strategic importance of quality became a crucial point: thus began a development process that has never stopped.Speaking of wine in Veneto is speaking of joy, of daily conviviality, of peasant stories that go back to ancient times, of deals taken between peasant people sealed in a tavern between a handshake and a glass of wine, of hard-working people who have always worked the land from valleys to plains, producing food and wines that are famous all over the world today.

AMARONE DELLA VALPOLICELLA

DOCG CLASSICO

AMARONE DELLA VALPOLICELLA

DOCG XIX

LUGANA

DOC

SOAVE

DOC

PROSECCO

EXTRA DRY

VALPOLICELLA

DOC

VALPOLICELLA RIPASSO

DOC SUPERIORE

AMARONE DELLA VALPOLICELLA

DOCG CLASSICO

SINGLE VINEYARD “I COMUNALI”

Appellation: Amarone della Valpolicella Docg

Production area: Vineyards are south-facing, on a steep-sloped limestone hillside in the Fumane Valley.

Climate: The Valpolicella climate can be generally classified as a continental one; the presence of Lake Garda tends to mitigate both minimum winter temperatures as well as maximum summer temperatures.

Harvest: October

Bottle size: 750 ml

Serving temp.: 14/16 °C

Alcohol content: 15% vol

Deep red in colour.

An intense, full and rich bouquet.

Rounded on the palate with classic black cherry flavours and a long, complex finish.

Ideal with roasts, game and cheese.

VINIFICATION: The bunches are placed on the traditional “arele” (tired mats), where they are dried for a few months in the well-ventilated “fruttai” (grape drying rooms) under controlled humidity conditions, until they loose at least 30% of their original weight. This completely natural process takes place during the winter time and the low temperature is essential to increase the concentration of sugar, tannin and aromas, but also to maintain the original, aromatic qualities of these indigenous grape varieties. Then the dried, condensed grapes are softly pressed and cold macerated.

AMARONE DELLA VALPOLICELLA

DOCG XIX

Appellation: Amarone della Valpolicella Docg

Production area: Vineyards are south-facing, on a steep-sloped limestone hillside in the Fumane Valley.

Harvest: October

Bottle size: 750 ml

Serving temp.: 14/16 °C

Alcohol content: 15% vol

Deep red in colour.

A rich and complex bouquet.

Rich, full, rounded palate with classic black cherry flavours.Very long, complex finish.

An excellent partner to red meats, game, stew and full flavoured mature cheeses.

VINIFICATION: The individual bunches are laid one by one onto tiered mats in airy lofts, where they are dried for a few months until they loose at least 30% of their original weight (further concentrating sugars, tannins and aromas). Then the dried, condensed grapes are softly pressed and cold macerated.

LUGANA

DOC

Appellation: Lugana Doc

Production area: South of Garda lake, in Veneto region.

Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.

Harvest: End of September

Bottle size: 750 ml

Serving temp.: 8-10 °C

Alcohol content: 12,5% vol

Straw-yellow in colour.

Delicately floral, with a hint of almonds.

Elegant and balanced, with a good minerality and a refreshing crisp finish.

Perfect to be served with freshwater fish and refined meats. Also ideal on its own.

VINIFICATION: Immediate soft pressing and careful cold maceration on the skins in the press. Soft and delicate crushing of whole clusters for most of the production, with the remaining light-stemming to swing. It follows a strict processing: racking by natural sedimentation and slow fermentation at controlled temperature (14-18 °C). The wine is left on the lees and yeasts a few months before bottling.

SOAVE

DOC

Appellation: Soave Doc

Production area: Soave DOC area that surrounds the town of Soave.

Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.

Harvest: September

Bottle size: 750 ml

Serving temp.: 8-10 °C

Alcohol content: 11,5% vol

Straw-yellow in colour.

Fresh and zingy, with notes of peach and citrus.

Dry, delicately flavoured and very refreshing.

The perfect wine for sipping on its own or for drinking with seafood dishes.

VINIFICATION: The grapes are carefully harvested in September, destemmed and soft-crushed. The juice is immediately separated from the skins. Fermentation is temperature-controlled (18-20 °C) for 10 days.

PROSECCO

EXTRA DRY

Appellation: Prosecco Doc

Production area: Veneto region

Climate: The microclimate gives the perfect pre-harvest conditions of cool nights and considerably hotter days. The result is excellent fruit quality in the grapes.

Harvest: September

Bottle size: 750 ml

Serving temp.: 4-6 °C

Alcohol content: 11% vol

Brilliant straw yellow colour with delicate perlage.

Pleasantly fruity in its scents of Golden apple and pear.

On the palate it delivers ripe assorted apple, pear, some citrus and a dash of nutty almond flavouring.

Prosecco works like a charm with antipasti, salumi and prosciutto dishes at the start of a meal, but it’s also a beautiful match with savory pies with vegetables and smoked cheeses.

VINIFICATION: White vinification. First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.

VALPOLICELLA

DOC

Appellation: Valpolicella Doc

Production area: Grapes are selected from the hillside slopes of the Valpolicella area.

Climate: The Valpolicella region has mostly a mild to cool continental climate that is influenced by its proximity to two sizable bodies of water-Lake Garda to the west and the Adriatic Sea to the southeast.

Harvest: End of September

Bottle size: 750 ml

Serving temp.: 14/16 °C

Alcohol content: 12% vol

Deep red in colour.

Rich and complex, with scents of blackberries.

Fresh and well balanced, with reminiscents of red summer fruits.

This wine goes perfectly with barbequed white meats and can be enjoyed chilled on summer evenings.

VINIFICATION: Grapes are de-stemmed and soft-crushed. Fermentation takes place at temperature controlled conditions (25-26 °C) in contact with the skins. Maximum skin contact is achieved by frequent remontage.

VALPOLICELLA RIPASSO

DOC SUPERIORE

Appellation: Valpolicella Ripasso Doc

Production area: Grapes are selected from the hillside slopes of the Valpolicella area.

Climate: The Valpolicella area has mostly a mild to cool continental climate that is influenced by its proximity to Lake Garda to the west and the Adriatic Sea to the south-east.

Harvest: End of September

Bottle size: 750 ml

Serving temp.: 16-18 °C

Alcohol content: 13,5% vol

Deep red in colour.

Rich and complex, with scents of cherries.

Smooth and elegant, with aromas of dark chocolate and roasted nuts.

An excellent partner to red meats, game, stew and full flavoured mature cheeses.

VINIFICATION: Grapes are de-stemmed, then fermentation takes place at 26-28 °C - the contact with the skins lasts about 8-10 days – and is followed by racking and by malolactic fermentation. The wine is then kept in stainless-steel tanks for a few months, then in contact with the Amarone skins for about 5-7 days. The wine is racked, softly pressed and one part of the wine is aged in barriques for a few months before bottling.