Carlo Maria Cerutti and sons
It is the property of Carlo Maria Cerutti, an enthusiastic grape cultivator that has restructured this 1400 structure, maintaining its original characteristics as much as possible. The property is located in Fumane (20 km north of Verona).
In 1600, the structure became property of an important family in Verona, who transformed it into a noble country residence.
A small producer of Amarone, Ripasso, Recioto: delicous warm sensuous wines
Owner: Carlo Maria Cerutti
Winemaker: Carlo assisted by Luigi Andreoli
Varietals planted: Corvina, Corvinone, Rondinella, Molinara
Total acres: 2.5 hectares of property
Soil: Tufaceus, clayey, calcareus
Winery production: 25.000 bottles
Azienda Agricola Corteforte
Fumane – Verona – Italy
Corteforte intro doc
Wines labels & details[line style=”normal”][/line] [jcolumns halign=center model=”218,218,218″ inbordercss=”1px dotted #001D77″ outbordercss=”0px solid #999999″]
Ripasso “Podere Bertarole”
DOC Valpolicella Classico Superiore
Winemaking:Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor. In April following the harvest, the wine undergoes a re-fermentation on the lees of the Amarone where it acquires greater aroma, color and body. This technique, characteristic of the best wines of Valpolicella, is named Ripasso, literally “going over”. [jcol/]
“Terre di San Zeno”
DOC Amarone Classico
Winemaking:The grapes are picked only after a careful selection of the ripest clusters on the vines. These are placed in wood crated to undergo the appassimento process, an air induced drying out of the grapes that lasts up to 4 months. The crushing takes place only at the beginning of the year following the harvest, with a very long fermentation due both to the temperature of the season ( February – March) and to the naturally high level of the must. The wine is then pressed and aged in small oak casks.
Further ageing in the bottle: A lengthy and careful phase of bottle aging (up to 3 years)
“Vigneti di Osan”
DOC Amarone Classico
Winemaking:Harvested as flawless, perfectly ripe fruit, the grapes are further selected for the natural drying (appassimento) process, which lasts for a minimum of four months. The extremely long and slow fermentation, due to the high sugar content of the grapes and the low winter temperature at which it occurs, allows for the formation of complex aromatic compounds that greatly enrich the final product.
The two-year aging process takes place in 500 liter oak barrels, used so that the wood doesn’t interfere with the wine unique scents.
Further ageing in the bottle: 1 year
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IGT Rosso delle Venezie
Winemaking: Corvina and Rondinella are dried for 40 days in order to have the best concentration of fruit and tannins. Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor. The wines becomes the further enriched by aging in barrel for a period of 8 -10 months.
DOC Recioto Classico
This version of Recioto is made from selected portions (called recie or “ears” in local dialect)of very ripe clusters of healthy grapes which are then sorted out, checked and rechecked in order to eliminate damaged berries.
[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Corvina, Rondinella, Molinara, indigenous grapes
Winemaking: The few chosen “recie” are destinated to a long drying out period known as appassimento, which lasts until February of the following year. Then, after crushing, the raisins are first vinified in stainless steel until April and then, the following racking, transferred to old oak barrels.
A long ageing process follows fermentation, never entirely completed to allow some residual sugar, as well as lengthy bottle aging.
Winemaking: The same grapes used for Amarone (Corvina, Rondinella and Molinara) are employed here, and a similar appassimento method is performed. In January half of the “recie” are pressed and their fermentation is triggered by heating the juice until it reaches a constant temperature of 10°C. in early March the remaining grapes, extremely rich in natural sugars, are pressed, and their juice is added to the fermenting one. His traditional old method enhances the unique aromas and flavors of the grapes. The wine is drawn off at 12-13% and fermentation is completely arrested a few months later, when the residual sugar is no less than 10%. Aging takes place in a mix old and new wood
Further ageing in the bottle: few months