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  • AMARONE DELLA VALPOLICELLA “Monte Tabor” – FIDORA

    BIO-ORGANIC-VEGAN The Amarone della Valpolicella is obtained through an ancient method called “appassimento”. Only the best grapes are selected and then dried naturally for 3 to 4 months in drying rooms called “fruttai”. During this process the grapes dehydrate, losing 40-50% of their weight, with a consequent concentration of all of their substances. In January…

  • VALPOLICELLA “Monte Tabor” – FIDORA

    BIO-ORGANIC-VEGAN Valpolicella wine is characterized by the use of local native varieties Corvina, Corvinone and Rondinella thatt give body and structure to the wine. Rondinella proves to be particularly important for the shades of colour it gives to the wine. Corvina and Corvinone, rich in polyphenols and tannins, expess their best in the stucture. Valpolicella…

  • VALPOLICELLA RIPASSO “Monte Tabor” – FIDORA

    BIO-ORANIC-VEGAN Valpolicella Ripasso is obtained from the contact between basic Valpolicella and residual Amarone lees for about 15/20 days. lt is characterized by a heavier structure and longevity compared to basic Valpolicella. The alcohol conteint is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher. lt…