AMARONE DELLA VALPOLICELLA "CORTE MANARA"

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AREA OF CULTIVATION: Vineyards sited on the hillsides of designated Valpolicella Classico area, more specifically in the localities of Negrar, Marano and San Pietro in Cariano.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 – 60 days.

AGING: In 7 and 23 hl barrels made of Slovenian oak for 24 months and it continues in stainless steel tanks for 18 months. Aging in the bottle varies from 6 to 12 months.

AMARONE DELLA VALPOLICELLA "POSTERA"

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AREA OF CULTIVATION: Unique vineyard sited at the top of the hill above Mirabele in the locality of Marano, at the heart of the Valpolicella Classico region. Its name “Postera” in local dialect refers to it being exposed to the sun all day.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 – 60 days.

AGING: In French barrique and tonneaux for 18 months and afterwards in stainless steel tanks for 18 months. Aging in the bottle varies from 6 to 12 months.

GUIDO MANARA

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AREA OF CULTIVATION: Vineyard sited at 250 meters above sea-level at the heart of the Valpolicella Classico region and with a southerly exposure. This particular wine has been dedicated to the father of the three brothers who currently run the winery.

PRESSING AND FERMENTATION: Gentle crushing followed by a steeping on the

skins and a slow fermentation in stainless steel tanks for 20 – 25 days.

AGING: In French barrique takes 24 months, the following aging in the bottle varies from 6 to 12 months.

RECIOTO DELLA VALPOLICELLA "MORONALTO"

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AREA OF CULTIVATION: This unique vineyard takes its name from being sited at the top of the hill above Moron, a locality of Negrar at the heart of the Valpolicella Classico region.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 days.

AGING: In 20 hl stainless steel tanks for 12 months. Aging in the bottle varies from 6 to 12 months.

VALPOLICELLA CLASSICO

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AREA OF CULTIVATION: Vineyard sited in the locality of San Pietro in Cariano at 200 meters above sea-level and with a south-west exposure. This wine takes its name from the founder of the winery Angelo Manara, who was called Vecio Belo.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

AGING: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on

average 6 months.

VALPOLICELLA CLASSICO SUPERIORE

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AREA OF CULTIVATION: Vineyard sited in the locality of San Pietro in Cariano at 200 meters above sea-level and with a south-west exposure. This wine takes its name from the founder of the winery Angelo Manara, who was called Vecio Belo.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

AGING: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on

average 6 months.

VALPOLICELLA RIPASSO "LE MORETE"

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AREA OF CULTIVATION: Vineyard sited in the locality of San Pietro in Cariano at 200 meters above sea-level and with a south-west exposure. This wine takes its name from the founder of the winery Angelo Manara, who was called Vecio Belo.

PRESSING AND FERMENTATION: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks.

AGING: In 100 hl stainless steel tanks for 18 months. Aging in the bottle takes on

average 6 months.