Awards

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours

- Start up year: 2000
- Oenologist: Diego Cottini, Riccardo Cotarella
- Bottles produced: 1.000.000
- Hectares: 140
Today, it is Michele and Mattia, together with their parents Diego and Annaberta Cottini, who continue to go down the road marked out by their forebears: a road leading to the realisation of a dream that today goes by the name of Monte Zovo.
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 Amarone della Valpolicella Riserva 2011 |
---|---|
Type | Red still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2011 |
Size | 0,75 l |
Alcohol content | 16.0% 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 | 40-50 q. |
Harvest | The harvest usually takes place during the secondo week of September. After careful selection, the bunches are laid, one layer high, on plastic boxes and the moved to our drying facility. |
Fermentation temperature | 20-24 °C |
Wine making | The grapes remain in the drying facility for a few months in wintertime, during which they undergo physical processes. The result is a higher concentration of sugar, toghter with other components. The grapes are destemmed and pressed. The must is femented in inert vessels and lasts around 30 days at temperature between 20-24 °C. |
Aging | The ageing is in barriques and lasts 36 months. The wine is then blended in cyndroconical wood vessels, where it remains for 6 months. After bottling it is aged at least 12 months before commercial release. |
Total acidity | 6.1 gr/L |
Residual sugar | 8.9 gr/L |
Dry extract | 34.8 gr/L |
Allergens | Contains sulphites |