of our vineyards Dolc: Chardonnay vineyard of Vignaunica - - PowerPoint PPT Presentation

Location

• f our

vineyards

The Territory

Negrar: Valpolicella Classico Vineyards Dolcè: Chardonnay vineyard

• f Vignaunica

Bardolino: Bardolino Classico Vineyards Soave: Soave Classico Vineyards

Guerrieri Rizzardi (Azienda Agricola) is an historic, family owned estate producer with vineyard holdings dating back to the XVII century from the Counts Rizzardi in Valpolicella and the XVI century from the Counts Guerrieri side in Bardolino. The modern name dates from 1914 when the Guerrieri & Rizzardi were joined by marriage, before the wines were independently labelled ‘Guerrieri’ or ‘Rizzardi’ To this day the estate is still family owned and run , Giuseppe Rizzardi is the winemaker and is responsible for vineyards and the wines while his brother Agostino Rizzardi is the general manager.

Left to right: Agostino Rizzardi, Contessa Rizzardi, Giuseppe Rizzardi

From an already strong platform there has been a further qualitative evolution since the late 90’s with early recognition coming in the form of a first Gambero Rosso 3 Bicchieri award for the 2001 Villa Rizzardi Amarone Classico. Further 3 Bicchieri awards have followed every year alongside other top prizes, biggest of which was the 'Grand Prize' in 2014 of the Gambero Rosso “Red Wine of The Year” for flagship Amarone Calcarole.

Calcarole Amarone DOCG Classico 2013 Calcarole Amarone DOCG Classico 2011 (current vintage) Pojega Valpolicella Ripasso DOP Classico 2013 Calcarole Amarone DOC Classico 2009 “Red Wine of the Year 2014”

Villa Rizzardi Amarone DOC Classico 2008 Calcarole Amarone DOC Classico 2006 Villa Rizzardi Amarone DOC Classico 2004 Pojega Valpolicella Ripasso DOC Classico 2007 Calcarole Amarone DOC Classico 2003 Villa Rizzardi Amarone DOC Classico 2001

OTHER IMPORTANT RECOGNITIONS:

• INTERNATIONAL WINE CHALLENGE 2018 - Tacchetto Bardolino Classico, Silver Medal,

92 points

• VINOUS, May/June 2017 - Calcarole Amarone Classico 2011 94+ points
• VINOUS, May /June 2017 - Villa Rizzardi Amarone Classico 2011, 93 points
• DECANTER World Wine Awards 2017– 3CRU Amarone Classico 2012, BEST AMARONE,

Platinum Award, 95 pts

• DECANTER Magazine, May 2017 – Calcarole Amarone Classico 2011, 93 points
• DECANTER Magazine, May 2017 – Costeggiola Soave Classico 2015, 90 points
• WINE ENTHUSIAST, Jan 2017 – Costeggiola Soave Classico 2015, 90 points
• WINE SPECTATOR 2015 – Villa Rizzardi Amarone Classico 2009, 91 points
• ROBERT PARKER’S WINE ADVOCATE 2015 – Calcarole Amarone Classico 2006 CE, 93pts
• ROBERT PARKER’S WINE ADVOCATE 2015 – Calcarole Amarone Classico 2009, 91 points

The Classico is made using grapes from parts of the Pojega (Cru) vineyard and the grapes from the Calcarole and Rovereti Crus that are not dried for Amarone. As these are Cru vineyards the quality of the fruit is very high. Vine age ranges from 4 to 30 years. In the winery in Negrar the alcoholic fermentation and maceration of the de-stemmed grapes is carried out

• ver usually 10 days at a temperature of 25 C- 30 C in temperature controlled stainless steel. The wine

matures up to 12 months in stainless steel and concrete vats. Production: 35,000 – 40,000 bottles

VALPOLICELLA Classico: cellar & label

Negrar, Valpolicella Classico

POJEGA: vineyard & label

Negrar, Valpolicella Classico

Using mostly the southern parcels in the large single vineyard of Pojega, an historic vineyard next to the famous garden

• f Pojega. A high proportion of late ripening Corvinone is used, all grapes are hand-picked and hand sorted.

Short maceration of de-stemmed grapes before alcoholic fermentation for 10 days at in stainless steel , temperature controlled tanks. Followed by the secondary fermentation technique of “Ripasso”: re-fermentation on the un-pressed skins of both estate Amarone wines. The wine is matured 12 months in Slavonian oak (50hl) and French oak (5hl) Production: 70,000 – 80,000 bottles

CLOS ROARETI: vineyard & label

Negrar, Valpolicella Classico

This centuries old single walled vineyard (Clos) contains a pebbly soil rich in clay and silt with limestone pebbles, ideally suited to fine Merlot. The 2 hectare vineyard has a perfect south west exposure and the rows are planted on a north south axis. A precise viticulture program is prepared in order to keep the yield low and the grapes healthy. The 100% Merlot wine is aged 12 months in French barriques (33% new) Limited production of 6,666 to 13,333 numbered bottles

VILLA RIZZARDI: vineyard (Pojega) & label

Negrar, Valpolicella Classico

Picked from the estate vineyards in Negrar with the vast majority coming from the single vineyard of

• Pojega. All grapes are hand harvested and a rigid selection is made in the vineyard by the

experienced team. Vine age is up to 35 years old. Made from 100% dried grapes, that have been raisened in drying room for 3+ months. Long slow fermentation of one month followed by malolactic fermentation in oak then 12 months maturation in 2,25 hl oak barrels and 24 months in 25 hl oak barrels Production: 6,666 – 29,000 numbered bottles

3CRU Amarone: from Pojega, Calcarole & Rovereti

Crushing of the dried grapes in Negrar, Valpolicella Classico

Selected grapes from our three Cru vineyards (Calcarole, Pojega, Rovereti) make up the wine. Barrels normally destined for Calcarole and Villa Rizzardi are blended in lesser years to make 3CRU Made from 100% dried grapes, that have been raisened in drying room for 3+ months. Long slow fermentation of one month followed by malolactic fermentation in oak. Then 12 months in 225 and 500 litre

• ak barrels and 24 months in 25 hl oak barrels.

Production: 20,000 - 50,000 numbered bottles

CALCAROLE: vineyard & label

Negrar, Valpolicella Classico

The vines in this single 5ha vineyard grow on a steep, rocky, terraced hillside vineyard with perfect south/south-west exposure. Hand picked with a meticulous selection in the vineyard. Great care is taken through the year to ensure the grapes are ultra healthy and the ideal ripeness for the drying process. Made from 100% dried grapes, raisened in drying room for 3+ months. Long slow fermentation of

• ne month followed by malolactic fermentation in oak. Then 12 months in 5 hl oak barrels and 24 months in 25

hl oak barrels. Production: limited production of 6,666 – 13,333 numbered bottles

Calcarole - 'Team at work'

Pojega Winery

CHIARETTO Bardolino Classico: Corvina grapes and label

Made from selected plots throughout the Bardolino estate, planted in the villages of Cavaion and Bardolino, on the hills

• f the western side of Lake Garda.

After 12 hours fermentation the juice - now - pink is drawn from the vats and is then vinified in the same way as a white

• wine. Fermented for 10 to 12 days in temperature controlled, stainless steel tanks, in a complete anaerobic environment

to protect the wines fruit and fragrance. Production: 25,000 – 30,000 bottles

BARDOLINO Classico : Winery & label

Taken from 38 different estate vineyards planted in some of the best hill sites in the Classico DOP area, around the villages of Bardolino and Cavaion. The soil is pebbly, clay and calcareous of glacial moraine origin with a vine density of 1,500 – 5,000 vines per hectare. The alcoholic fermentation of the de-stemmed grapes is in stainless steel temperature controlled tanks. It follows the malolactic fermentation in tanks. The wine matures up to 12 months in stainless steel tanks Production: 35,000 – 40,000 bottles

TACCHETTO : vineyard & label

Cavaion, Bardolino Classico

This vineyard with its own, particular partially sandy, clay soil peppered with small stones and its breezy, airy location produces a particularly fragrant and intense Bardolino. Alcoholic fermentation of the de-stemmed grapes for 10-15 days at a temperature of 25 C to 30 C in stainless steel temperature controlled tanks. It follows the malolactic fermentation in tank. Production: 15,000- 20,000 numbered bottles

MUNUS : Bardolino winery & label

Made from a selection of grapes from the best old parcels throughout the Bardolino estate, including some very old vine

• Corvina. Munus is the only red wine cuvee from the Bardolino Classico wine area aged in oak barrels.

The soil is pebbly, clay and calcareous of glacial moraine origin. The vine density per hectare ranges from 1,500 (pergola) to 5,000 (guyot) The alcoholic fermentation of the de-stemmed grapes and the malolactic fermentation, take place in stainless steel tanks before the wines begins its ageing in seasoned 25hl barrels. Production: 15,000- 25,000 numbered bottles

Cavaion vineyard after defoliation

SOAVE Classico : Garganega grape & label

The grapes produced by the younger vines from our single vineyards Costeggiola and Ferra (high up on the hill beside the Castello di Soave) go into this benchmark Soave. The soils are mostly a brown volcanic stony surface on clay and limestone. All grapes are de-stemmed then follows the alcoholic fermentation in cement vats for 10 days at between 15 C to 16 C. No malolactic fermentation.The wine spends several months on lees in cement and stainless steel tanks. Production: 25.000 – 30.000bottles

COSTEGGIOLA : vineyard & label

Costeggiola, Soave Classico

This single, hillside 15ha vineyard is on clay and limestone soil with a brown volcanic stony surface. The Garganega vines, trained with pergola and guyot system, are up to 48 year old. All grapes are de-stemmed then follows the alcoholic fermentation in cement tanks for 10 days at between 15 C to 16 C. No malolactic fermentation. The wine spends several months on lees in cement and stainless steel tanks Production: 13,000 – 20,000 numbered bottles

FERRA : vineyard & label

Rocca, Soave Classico

Positioned on the hillside beside the Castle of Soave, this 5ha vineyard was bought by the Rizzardi family in 1977 . Rich in volcanic soil, it enjoys a favourable southerly aspect and exposure to the late afternoon sun as well as this the position and height allows the benefits of cooling breezes. All grapes are de-stemmed then follows the alcoholic fermentation in cement tanks for 10 days. No malolactic fermentation. The wine spends about 6 months in a large pre used 25 hl oak barrel. Production: limited production of 3,333 numbered bottles

RECIOTO di Soave : Garganega grape & label

Sweet wine made mainly from Garganega grape. The grapes are dried in wooden boxes for nearly 5

• months. The grapes are then destemmed and fermented for 20 days in 25 hl stainless steel tanks

before they are placed in 5hl oak barrels for 18 months maturation Production: limited production of 2,666 numbered bottles

VIGNAUNICA : vineyard & label

Dolcè, Valdadige

From the single 2 ha vineyard of Vignaunica in the village of Dolcé in Valdadige. The soils are alluvial and sandy, typical

• f the Adige river valley. Vine density per hectare is 4,000 all trained in Simple Guyot

The grapes (100% Chardonnay) undergo anaerobic fermentation for 10-12 days at 16 C in stainless steel temperature controlled tanks. The wine ages for 12 months in stainless steel tanks, no oak is used. Production: limited production of 3,333 numbered bottles

PINOT GRIGIO : grapes & label

The grapes are cultivated in several hectares of vineyards across the hills in the eastern part of the Verona wine area. The grapes are harvested in the coolest hours of the day, in order to keep the aromatic varietal freshness. The grapes are harvested in the coolest hours of the day, in order to keep the aromatic varietal freshness. Alcoholic fermentation after pressing of the de-stemmed grapes lasts for 10 to 12 days at a temperature between 15 C and 16 C in stainless steel temperature controlled tanks. The wine matures 2 to 3 months on lees in stainless steel tanks Production: 40.000 – 60.000 bottles