| Denomination | Valpolicella Redoro |
|---|---|
| Production area: | Mezzane di sotto, Grezana, Negrar |
| Cultivar | Favarol, Grignano, Nostrano |
| Color | Yellow green with gold highlights |
| Taste | Delicate, sweet |
| Flavor | Fruity with di’oliva behind Almond |
| Acidity | 0,25% |
| Squeezing technique and period | Hand picked with pliers or ground networks, October, November |
| Use | Steamed fish, salads, winter vegetables |
| Denomination | Salvagno |
|---|---|
| Production area: | Lake Garda’s hills and Verona’s hill |
| Cultivar | Leccino, Favarol, Frantoio, Grignano |
| Color | Green with golden yellow reflections |
| Taste | Continuous, persistent |
| Flavor | Intensely fruity with sweet almond fragrances |
| Acidity | 0,25% |
| Squeezing technique and period | Hand picked, cold pressed with millstones, October, November |
| Use | A raw on fish, meat and vegetables |
| Denomination | Bonamini “Santa Giustina” |
|---|---|
| Production area: | Colline Veronesi |
| Cultivar | Frantoio, Leccino e Moraiolo |
| Color | Yellow, bright green |
| Taste | Aromatic and decided |
| Flavor | Fragrant pastry and fresh fruit |
| Acidity | 0,2% |
| Squeezing technique and period | Cold with continuous system, in November |
| Use | Grilled red meat, bruschetta, salads |
| Denomination | Veneto Valpolicella DOP Bonamini |
|---|---|
| Production area: | Val d’Illasi (Verona) |
| Cultivar | Favarol e Grignano |
| Color | Golden yellow with greenish hues |
| Taste | Sweet and delicate |
| Flavor | finely fruity |
| Acidity | 0,2% |
| Squeezing technique and period | Cold with continuous system, October, November |
| Use | Boiled fish and white meat |
| Denomination | Valpolicella DOP Falasco |
|---|---|
| Production area: | Colline Veronesi |
| Cultivar | Favarol Grignano |
| Color | Yellow with slight shades of green |
| Taste | Fruity with bitter sensations |
| Flavor | Light fruity, sweet almond |
| Acidity | 0,5% |
| Squeezing technique and period | Traditional millstones squeezing, November, December |
| Use | Freshwater fish, soups, white meat |
| Denomination | “Integrale” Redoro |
|---|---|
| Production area: | Colline Veronesi,Val Mezzane,Monti Lessini |
| Cultivar | Nostrano, Favarol,Grignano |
| Color | Green with golden yellow reflections |
| Taste | Sweet, full-bodied and fragrant olive |
| Flavor | Fruity with almonds |
| Acidity | 0,5% |
| Squeezing technique and period | Hand picked, crushed stone, November, December |
| Use | White meat, grilled fish, vegetables and salads |
| Denomination | Poggio Toccalta |
|---|---|
| Production area: | Valpolicella’s hills |
| Cultivar | Favarol, Grignano, Nostrano |
| Color | Yellow green with gold highlights |
| Taste | Delicate, sweet |
| Flavor | Fruity with almond aftertaste |
| Acidity | 0,25% |
| Squeezing technique and period | Hand picked with pliers or ground networks, October, November |
| Use | Steamed fish, salads, winter vegetables |
| Denomination | Lucia |
|---|---|
| Production area: | Colline d’Illasi |
| Cultivar | Pendolino, Favarol, Grignano |
| Color | Yellow with light shades of green |
| Taste | Light fruity |
| Flavor | Fragrant fruit |
| Acidity | 0,5% |
| Squeezing technique and period | Traditional millstones squeezing, November, December |
| Use | Delicate dishes, soups, vegetables and salads |
| Denomination | Corte Rosin |
|---|---|
| Production area: | Pian di Castagnè (Verona) |
| Cultivar | Frantoio, Leccino e Moraiolo |
| Color | Yellow, bright green |
| Taste | Aromatic and decided |
| Flavor | Fragrant pastry and fresh fruit |
| Acidity | 0,2% |
| Squeezing technique and period | Cold with continuous system, in November |
| Use | Grilled red meat, bruschetta, salads |
| Denomination | San Cassiano |
|---|---|
| Production area: | Mezzane di sotto |
| Cultivar | Grignano |
| Color | Yellow green with gold highlights |
| Taste | Delicate, sweet |
| Flavor | Fruity with hints of citrus |
| Acidity | 0,22% |
| Squeezing technique and period | Hand picking, continuous system two phases, November |
| Use |
| Denomination | Garda DOP Olearia |
|---|---|
| Production area: | Hills Lake Garda |
| Cultivar | Favarol Rossonel, Morcal, Lezzo, Drezza |
| Color | Green with golden highlights |
| Taste | Light fruity, green, ripe fruit |
| Flavor | Delicate sweet with a slight almond retroTaste |
| Acidity | Less than 0,5% |
| Squeezing technique and period | Hand picking, October, November |
| Use | Raw on fish, meat and vegetables, asparagus |
| Denomination | Garda DOP Turri |
|---|---|
| Production area: | Colline Veronesi |
| Cultivar | Frantoio, Leccino e Moraiolo |
| Color | Yellow, bright green |
| Taste | Aromatic and decided |
| Flavor | Fragrant pastry and fresh fruit |
| Acidity | 0,2% |
| Squeezing technique and period | Cold with continuous system, in November |
| Use | Grilled red meat, bruschetta, salads |
