Product' Data Sheets - Sparici Landini
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Product’ Data Sheets English
PRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
LA GRISA BRUT SOIL TYPE: moraine hill
Spumante Brut
VINE: Chardonnay, Cortese
TRAINING SYSTEM: spurred cordon
ALCOHOL CONTENT: 12,5%
PLANTING DENSITY (PER HECTARE): 3.500
YIELD PER HECTARE (QUINTALS/HA): 80
HARVEST: manual
MACERATION: 15 days at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: Brut, lively and light, and soft
on the palate. It can be served for any occasion and at
any time of the day, for its own pleasure. Its fruity notes
will impress.
FOOD PAIRING: It can be served as an aperitif and
is perfect with fish and white meat.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °C
PRODUCTION AREA:
Montecorno Hill - Sona (Verona)
LA GRISA BRUT ROSÉ ALTITUDE: 130 m a.s.l.
Spumante Brut Rosè SOIL TYPE: moraine hill
VINE: Rondinella, Cabernet Sauvignon
ALCOHOL CONTENT: 12,5% TRAINING SYSTEM: spurred cordon and Guyot
PLANTING DENSITY (PER HECTARE): 4.500
YIELD PER HECTARE (QUINTALS/HA): 80
HARVEST: manual
MACERATION: 15 days at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: Brut authentic and satisfying
to the palate.
FOOD PAIRING: It can be served as an aperitif and
is well suited to fine fine-cuisine dishes of fish and white
meat.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °C
PRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
SOIL TYPE: moraine hill
VINE: Garganega, Cortese, Tokai, Chardonnay, Treb-
biano Toscano, Castelli Romani
CUSTOZA TRAINING SYSTEM: spurred cordon
DOC - Denominazione di Origine Controllata
PLANTING DENSITY (PER HECTARE): 4.500
YIELD PER HECTARE (QUINTALS/HA): 150
ALCOHOL CONTENT: 12%
HARVEST: manual
MACERATION: 15 days at controlled temperature
MALOLACTIC FERMENTATION: turning
AGEING & REFINING: none
TASTING PROFILE: Fresh and young, with strong
floral notes, which are the main characteristics of this
wine. The winemaker’s skillful hand has created a wine
with wonderfully fresh aromas and lingering harmo-
nious taste. It will surely be appreciated.
FOOD PAIRING: It’s suitable for any occasion, from
aperitif to delicate first courses or with white meats or
any kind of fish.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °CPRODUCTION AREA:
at the southern area of Garda Lake, between Peschiera
e Desenzano
ALTITUDE: 70 m a.s.l.
SOIL TYPE: clay
LUGANA VINE: Trebbiano di Lugana
DOC - Denominazione di Origine Controllata
TRAINING SYSTEM: Guyot
PLANTING DENSITY (PER HECTARE): 4.000
ALCOHOL CONTENT: 13%
YIELD PER HECTARE (QUINTALS/HA): 100
HARVEST: manual
MACERATION: 15-20 days at controlled temperature
AGEING & REFINING: 4-5 months in stainless steel
vats, followed by 2-3 months in bottles
TASTING PROFILE: Straw-yellow colour with light
green reflections. Fresh and young. The wine has a de-
licate aroma with floreal notes; the taste is harmonious
and enveloping at once.
FOOD PAIRING: Perfect as an aperitif, with cold
dishes and first courses but mostly perfect for any dishes
of fish or white meat.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
SOIL TYPE: moraine hill
VINE: Pinot Grigio
PINOT GRIGIO TRAINING SYSTEM: spurred cordon
DELLE VENEZIE PLANTING DENSITY (PER HECTARE): 4.500
DOC - Denominazione di Origine Controllata YIELD PER HECTARE (QUINTALS/HA): 180
HARVEST: manual
ALCOHOL CONTENT: 12%
MACERATION: at controlled temperature
AGEING & REFINING: none
WINEMAKING: The grapes are softly pressed in
order to preserve their own typical, yet varied, aroma.
TASTING PROFILE: This straw-yellow wine, with
grey-copper reflections has a delicate yet fruity flavour.
It has significant structure on the palate, with fine and
fruity aromas and a well-balanced dose of acidity.
FOOD PAIRING: It can be served as an aperitif and
is well matched with fine-cuisine dishes of fish or white
meat.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
RUGIADA SOIL TYPE: moraine hill
White Sparkling Wine VINE: Chardonnay, Trebbiano, Garganega
TRAINING SYSTEM: spurred cordon
ALCOHOL CONTENT: 12%
PLANTING DENSITY (PER HECTARE): 4.500
YIELD PER HECTARE (QUINTALS/HA): 80
HARVEST: manual
MACERATION: 15 days at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: It offers great olfactory sen-
sations, both sweet and inviting. It is harmonious and
supple on the palate, with a pleasant reminder of fresh
fruits.
FOOD PAIRING: It goes prefectly with fish dishes
and Risotto.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
BARDOLINO ALTITUDE: 130 m a.s.l.
SOIL TYPE: moraine hill
CHIARETTO VINE: Corvina, Rondinella
DOC - Denominazione di Origine Controllata
TRAINING SYSTEM: Verona “pergola” system
PLANTING DENSITY (PER HECTARE): 3.000
ALCOHOL CONTENT: 12%
YIELD PER HECTARE (QUINTALS/HA): 130
HARVEST: manual
MACERATION: at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: Fresh and young, with light rosé
tones. It tastes delicately fruity and elegant while also
dry and savory on the palate.
FOOD PAIRING: It can be served as aperitif and is
great for starters, fish and white meat.
www.sparicilandini.com SERVING TEMPERATURE: 6-8 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
BARDOLINO SOIL TYPE: moraine hill
DOC - Denominazione di Origine Controllata VINE: Corvina, Rondinella
TRAINING SYSTEM: Verona “pergola” system
ALCOHOL CONTENT: 12%
PLANTING DENSITY (PER HECTARE): 3.000
YIELD PER HECTARE (QUINTALS/HA): 130
HARVEST: manual
MACERATION: 15 days at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: Bright ruby colour, with a
fruity and fragrant taste; it has notes of Morello-cherry,
raspberry, currant and hints of spices (cinnamon, cloves,
black pepper).
FOOD PAIRING: It matches perfectly with soups, red
meat, and cheese.
www.sparicilandini.com SERVING TEMPERATURE: 18-20 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
CABERNET SOIL TYPE: moraine hill
DEL VENETO VINE: Cabernet Sauvignon
Indicazione Geografica Tipica TRAINING SYSTEM: Verona “pergola” system
PLANTING DENSITY (PER HECTARE): 3.000
GRADAZIONE ALCOLICA: 13,5% YIELD PER HECTARE (QUINTALS/HA): 130
HARVEST: manual
MACERATION: at controlled temperature
AGEING & REFINING: none
TASTING PROFILE: Ruby colour tending to garnet
with an intense smell and a pleseant and characteristic
herbaceous flavour. Dry, full and with a sober and well
balanced tannin.
FOOD PAIRING: It matches perfectly with roast
meat, game and local “Asiago” cheese.
www.sparicilandini.com SERVING TEMPERATURE: 16-18 °CPRODUCTION AREA:
Valpolicella (Verona)
ALTITUDE: 300/400 m a.s.l.
SOIL TYPE: volcanic origin hill
VINE: Corvina, Rondinella, Negrara
TRAINING SYSTEM: Guyot
PLANTING DENSITY (PER HECTARE): 4.500
VALPOLICELLA YIELD PER HECTARE (QUINTALS/HA): 70
RIPASSO HARVEST: manual, with select grapes.
Classico Superiore MACERATION: The first phase of fermentation takes
place in steel barrels in January. In February, after the
Amarone & Recioto have been drawn off, the second
DOC - Denominazione di Origine Controllata phase of fermentation is carried out for a further 25
days, to produce a “superior” Valpolicella Ripasso
Classico Superiore.
ALCOHOL CONTENT: 14%
AGEING & REFINING: 12 months in Slaviona oak
barrels and 3 months in bottle.
TASTING PROFILE: Dark red, almost impenetrable
colour. Intense and elegant aromas, ripe-cherry and
blackberry flavours, with a hint of spices, that comes
from the oak barrels. Its tannin notes stand out, as does
its well-balanced acidity and fruitiness.
FOOD PAIRING: Prestigious wine that can match
roast meat, BBQ of red meat and aged cheese.
SERVING TEMPERATURE: 18-20 °C
To be served at room temperature, uncorking the bottle
www.sparicilandini.com at least one hour before.PRODUCTION AREA:
Valpolicella (Verona)
ALTITUDE: 300/400 m a.s.l.
SOIL TYPE: volcanic origin hill
VINE: Corvina, Rondinella
AMARONE TRAINING SYSTEM: Guyot
DELLA VALPOLICELLA PLANTING DENSITY (PER HECTARE): 4.500
YIELD PER HECTARE (QUINTALS/HA): 70
DOCG
Denominazione di Origine Controllata e Garantita HARVEST: manual, with select grapes.
MACERATION: After the grapes have been dried
naturally, for 20-30 days at controlled temperature
ALCOHOL CONTENT: 15% during January.
AGEING & REFINING: 24/36 months in tonneau,
12 months in bottle.
TASTING PROFILE: The colour is a full garnet red,
the characteristic aroma of spices is accentuated. The
flavor on the palate is full, warm and mellow.
FOOD PAIRING: Strongly suggested to pair with red
meat, game, aged cheeses. Perfect also at the end of the
meal.
SERVING TEMPERATURE: 18-20 °C
To be served at room temperature, uncorking the bottle
www.sparicilandini.com at least few hours before.PRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
PIEVE SAN QUIRICO SOIL TYPE: moraine hill
VINE: Cabernet Sauvignon, Merlot, Corvina e
Veneto Red Wine Rondinella
IGT - Indicazione Geografica Tipica TRAINING SYSTEM: spurred cordon and Guyot
PLANTING DENSITY (PER HECTARE): 4.500
ALCOHOL CONTENT: 12,5%
YIELD PER HECTARE (QUINTALS/HA): 90
HARVEST: manual
MACERATION: 20 days at controlled temperature
AGEING & REFINING: 12 months in barrique.
TASTING PROFILE: Ruby red color tending to gar-
net, the bouquet is elegant with delicate hints of sweet
violet. The taste has a good whip and yet is mellow on
the palate.
FOOD PAIRING: Perfect with fine cuisine meat
dishes, accompanied with full taste red sauces.
www.sparicilandini.com SERVING TEMPERATURE: 18-20 °CPRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
SOIL TYPE: moraine hill
VINE: Cabernet Sauvignon, Merlot, Sangiovese,
REMO Barbera
Veneto Red Wine TRAINING SYSTEM: Guyot
IGT - Indicazione Geografica Tipica PLANTING DENSITY (PER HECTARE): 6.170
YIELD PER HECTARE (QUINTALS/HA): 50/60
ALCOHOL CONTENT: 13,5% HARVEST: manual, with select grapes and using the
previous “green harvesting” thinning.
MACERATION: 20 days at controlled temperature
AGEING & REFINING: 12/24 months in barriques.
TASTING PROFILE: Ruby colour with brick-red
reflections. It is full bodied with a mellow taste, which is
at once harmonious and enveloping.
FOOD PAIRING: It matches perfectly red meat
dishes, game and aged cheeses. It’s a great “meditation
wine”.
SERVING TEMPERATURE: 18-20 °C. To be served
at room temperature, uncorking the bottle at least few
www.sparicilandini.com hours before.PRODUCTION AREA:
Montecorno Hill - Sona (Verona)
ALTITUDE: 130 m a.s.l.
SOIL TYPE: moraine hill
MADELEINE VINE: Corvina, Rondinella, Molinara
Raisin Wine
TRAINING SYSTEM: Guyot
PLANTING DENSITY (PER HECTARE): 4.500
ALCOHOL CONTENT: 14%
YIELD PER HECTARE (QUINTALS/HA): 48
HARVEST: manual, with select grapes.
MACERATION: After the grapes have been dried
naturally, for 20-30 days at controlled temperature
during January.
AGEING & REFINING: 12/24 months in tonneau.
TASTING PROFILE: Colour is a full garnet red, with
an accentuated aroma. Flavour on the palate is full,
mellow, warm, delicate and sweet.
FOOD PAIRING: It’s perfect with aged cheeses,
sweets, short-pastry. Perfect at the end of the meal. It’s a
great “meditation wine”.
www.sparicilandini.com SERVING TEMPERATURE: 18-20 °CGRAPPA MARC: produced exclusively with our own marc.
MONTECORNO APPEARANCE: colorless, limpid and crystalli-
ne.
SMELL: banana, hazelnut, and sage with hints
BOTTLE CAPACITY: 700 ml of elderberry and light tomato leaf undertones.
There are also hints of medlar rosehip.
ALCOHOL CONTENT: 45% TASTING PROFILE: It is sweet and fine. It is
not harsh on the palate; instead its softness will
win it over.
www.sparicilandini.comOLIVETO
SANTA GIULITTA
Extra-virgin Olive Oil
BOTTLE CAPACITY: 750 ml
TIN CAPACITY: 100 ml
Our extra virgin olive oil is produced from olives
grown on our hills and it has all the advantages
inherent in being so near to Lake Garda, where
the particularly mild climate (ventilated and cool)
has the effect that pestisides are unnecessray be-
cause olive-parasites require warmer climes to
proliferate. We harvest between November and
December. The difficult conditions of our land,
do not permit mechanical harvesting by tree
shaking; we continue to harvest using traditional
hand picking methods. The harvest is then sent to
the mill for grinding, where the traditional millsto-
nes are used for cold extraction.
The resulting oil is a fine example of typical extra
virgin olive oil, evidenced by its green-gold color,
delicate fruity aroma and naturally low acidity.
Its green hues arise from its chlorophyll content,
www.sparicilandini.com another natural preservative.Azienda Agricola San Quirico (t) +39 045 5866 553 (e) sanquirico@sparicilandini.com www.sparicilandini.com Villa dei Cipressi - Wine Resort (t) +39 045 8240 466 (e) info@villadeicipressi.com www.villadeicipressi.com ig: @sparici.landini fb: Azienda Agricola Sparici Landini Via Montecorno, 10 37060 - Sona (Verona), Italia
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