Monte Zovo – Famiglia Cottini
Monte Zovo Valpolicella Superiore 2022
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| Denomination | Valpolicella DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Aging | At the end of the fermentation, the wine is run off its skins gently pressed, and goes into inert vessels for a few months before bottling. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Matured cheese
Pork
Cold cuts
Producer
Monte Zovo – Famiglia Cottini
From this winery
- Start up year: 2000
- Oenologist: Diego Cottini, Riccardo Cotarella
- Bottles produced: 1.000.000
- Hectares: 170
The wine history of the Cottini family began in the second decade of 1900. In 1925, Carlo Cottini founded the first family farm. In recent years the company, in addition to the vineyards, started to cultivate other types of fruit such as cherries, plums, apricots and olives. He also raised cattle.
The important leap towards viticulture is up to the second and third generation, which specializing in the production of wine. Raffaello (Carlo’s son) built his winery in Fumane, in Valpolicella, where the family has its roots. In 1965 he bought the Caprino Veronese estate, where the winery where the modern winery is located still today. Diego Cottini, continues the family tradition by purchasing new land in Eastern Valpolicella and in Lugana, bringing the company on international markets and making it become the important productive reality it is today.
Our Lugana wines achieved excellent Falstaff Trophy Lugana & Custoza 2023 scores:
- Lugana doc Riserva Terralbe 2019 - 93 pts (second place)
- Lugana doc Terralbe 2022 - 91 pts
Falstaff is one of Germany's leading wine, food and travel magazines. Its notoriety is such that it can be considered one of the most popular and widely read by lifestyle enthusiasts internationally, and given the prestige Falstaff enjoys in Germany, we are sure that this recognition will give a positive boost to your sales in the transalpine channel. Read more
The important leap towards viticulture is up to the second and third generation, which specializing in the production of wine. Raffaello (Carlo’s son) built his winery in Fumane, in Valpolicella, where the family has its roots. In 1965 he bought the Caprino Veronese estate, where the winery where the modern winery is located still today. Diego Cottini, continues the family tradition by purchasing new land in Eastern Valpolicella and in Lugana, bringing the company on international markets and making it become the important productive reality it is today.
Our Lugana wines achieved excellent Falstaff Trophy Lugana & Custoza 2023 scores:
- Lugana doc Riserva Terralbe 2019 - 93 pts (second place)
- Lugana doc Terralbe 2022 - 91 pts
Falstaff is one of Germany's leading wine, food and travel magazines. Its notoriety is such that it can be considered one of the most popular and widely read by lifestyle enthusiasts internationally, and given the prestige Falstaff enjoys in Germany, we are sure that this recognition will give a positive boost to your sales in the transalpine channel. Read more
| Name | Monte Zovo Valpolicella Superiore 2022 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Monte Zovo – Famiglia Cottini |
| Origin | Tregnano |
| Climate | Altitude: 350-560 m. a.s.l. Exposure: North-South and East-West. |
| Soil composition | Calcareous marls. |
| Cultivation system | Guyot |
| Plants per hectare | 6000 |
| Yield per hectare | 60-70 q. |
| Harvest | The harvest usually begins at the end of September. The grapes are selected and hand-picked. |
| Fermentation temperature | 20-24 °C |
| Fermentation | About 15 days. |
| Wine making | The grapes are moved to the winery, destesmmed and pressed. The fermentation takes palce in inert vessels and lasts about 15 days. Temperature, during this phase, raises to 20-24 °C. |
| Aging | At the end of the fermentation, the wine is run off its skins gently pressed, and goes into inert vessels for a few months before bottling. |
| Total acidity | 5.9 gr/L |
| Residual sugar | 6.1 gr/L |
| Dry extract | 30.1 gr/L |
| Allergens | Contains sulphites |