Notes:

Originating from a selection of the best grapes from ca’ Rugate’s vineyards in Brognoligo di Monteforte d’Alpone. The grapes are allowed to dry gently in well-ventilated rooms for around 6-7 months, concentrating their flavours and sweetness. In spring, the dried grapes are pressed and fermented in barrel with natural yeast then allowed to mature in wood for 10-12 months. Bright golden in colour. Intensely perfumed with floral notes and hints of sultanas, dried figs, nuts and spices. Richly sweet and lingering in the mouth. At its best after at least one year in bottle. Perfect on its own, or at the end of a meal. A lovely partner with cakes and pastries, or blue veined cheeses. Serve lightly chilled at 12-14°C.

Notes:

Choosing the best grapes for each fields means the most ripe (so the sweetest) and the most sound. Bunches are hung till the beginning of March. After the long period of fading, the bunches reach a very high sugar's concentration. After a very soft pressing, in order to obtain the best concentration of the must , its fermentation has started without the help of leavens and goes slowly on till the development of 12,5° of alcohol. The wine lays in oak-casks, half new, for a period of 10 months. The bottling is sterile to avoid undesired refermentation. By this way of production Coffele obtains a grape's yield lower than 22%. Intense and rich, that recalls the walnut, vine's flowers, dried fruits. The taste is sweet, warm and full. It's harmonic, ample, persuasive. It has an intense aromatic persistency of almond.

Notes:

The name comes from the hillside where these vines for this wine are grown. Vinification: The grapes are harvested in small wooden boxes and only the best bunches are taken for drying. These boxes are put into a special drying room (fruttaio) where there is natural ventilation. After five to six months the grapes are pressed after being selected once again. Elevation and refining: For the fermentation the must is put into 228 litre barriques and this fermentation process is very slow due to the high sugar content, this also stops the fermentation process at 13 degrees alcohol. After 18 months the wine is prepared and bottled where it refines for at least 6 months. Colour: Full golden yellow. Bouquet: Intense and elegant with a note of ripe citrus fruits and apricot jam. Flavour: rich on the palate, full bodied, refined and with excellent persistence. Temperature: 12°. Accompaniment: Blue mould cheeses, simple cakes.

Notes:

The name comes from the hillside where these vines for this wine are grown. Vinification: The grapes are harvested in small wooden boxes and only the best bunches are taken for drying. These boxes are put into a special drying room (fruttaio) where there is natural ventilation. After five to six months the grapes are pressed after being selected once again. Elevation and refining: For the fermentation the must is put into 228 litre barriques and this fermentation process is very slow due to the high sugar content, this also stops the fermentation process at 13 degrees alcohol. After 18 months the wine is prepared and bottled where it refines for at least 6 months. Colour: Full golden yellow. Bouquet: Intense and elegant with a note of ripe citrus fruits and apricot jam. Flavour: rich on the palate, full bodied, refined and with excellent persistence. Temperature: 12°. Accompaniment: Blue mould cheeses, simple cakes.

Notes:

The name comes from "Re" for recioto and "nobilis"which is the noble mould that forms on the grapes with which this wine is made.Vinification: This very special wine is made from grapes on which a precious noble mould forms during the traditional drying period. When they are pressed only a small quantity of must is obtained. This must is so dense and concentrated that it seems to have difficulty to come out of the grapes. After a few days of natural decantation this precious nectar is put into 228 litre barrels. The alcoholic fermentation is very slow and takes many months. After this period the wine is decanted several times so as to reach the right point of fermentation and a balance between alcohol and residual sugars. Elevation and refining: For another three long years the Renobilis is refined in the same barrels so as to give it that wonderful harmony for which it is famous. Colour: Old gold. Bouquet: Very intense with rich and complex aroma of sultanas and fresh fruit, enriched with a spicy note. Flavour: very aromatic, dense and persistent on the palate. Temperature: 12/14°C. Accompaniment: Blue mould cheeses, fois gras, wine for meditating.