The wines of Winery Tre Colline
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CA’ MONTIONI - BIANCO FRIZZANTE |
| Wine: | Cà Montioni - Bianco frizzante |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 130 ql./ha |
| | Grape varieties: | Garganega – Chardonnay - Cortese – Trebbiano |
| | Color: | straw yellow |
| | Bouquet: | floreale di fiori bianchi e fruttato di mela gialla |
| | Palate: | amabile, vellutato, armonico, frizzante |
| | Rape harvest: | beginning of the harvest with best grapes selection |
| | Vinification techniques: | gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must |
| | Ageing: | in acciaio per 2 – 3 mesi e dopo fermentato in autoclave |
| | Serving suggestions: | young-drinking wine, to be best enjoyed within 2 years from bottling and to be served at a temperature of 10-12°C |
| Food and wine pairing: | ottimo come aperitivo, consigliato con tutti i tipi di pesce |
| | Alcohol: | Alcohol 11.5% vol |
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CHARDONNAY IGT DEL VENETO |
| Wine: | Chardonnay IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 100 ql./ha |
| | Grape varieties: | Chardonnay 100% |
| | Color: | straw yellow |
| | Bouquet: | amabile, vellutato, armonico ed elegante |
| | Palate: | morbido, piacevole e leggermente aromatico |
| | Rape harvest: | end of August with best grapes selection |
| | Vinification techniques: | gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must |
| | Ageing: | in stainless steel vats |
| | Serving suggestions: | young-drinking wine, to be best enjoyed within 2 years from bottling and to be served at a temperature of 10-12°C |
| Food and wine pairing: | consigliato con tutti i tipi di pesci, sia di mare che di lago, ottimo con gli spaghetti alle vongole |
| | Alcohol: | Alcohol 12.0% vol |
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GARGANEGA IGT DEL VENETO |
| Wine: | Garganega IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 130 ql./ha |
| | Grape varieties: | Garganega 100% |
| | Color: | light yellow |
| | Bouquet: | delicato, intenso, con sentori di fiori, di banana e mela verde |
| | Palate: | amabile, vellutato, armonico ed elegante |
| | Rape harvest: | ending of the harvest with best grapes selection |
| | Vinification techniques: | gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must |
| | Ageing: | in stainless steel vats |
| | Serving suggestions: | young-drinking wine, to be best enjoyed within 2 years from bottling and to be served at a temperature of 10-12°C |
| | Food and wine pairing: | ottimo come aperitivo, è particolarmente piacevole abbinato ai piatti più freschi dell’estate |
| | Alcohol: | Alcohol 12.0% vol |
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MOSCALINO - VINO FRIZZANTE DOLCE |
| Wine: | Moscalino – vino frizzante dolce |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 110 ql./ha |
| | Grape varieties: | Moscato 100% |
| | Color: | straw yellow with gold tinge |
| | Bouquet: | intenso, aromatico, floreale |
| | Palate: | moderatamente dolce e frizzante |
| | Rape harvest: | beginning of the harvest with best grapes selection |
| | Vinification techniques: | gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must |
| | Ageing: | a short stay in stainless steel vats, 2-3 months |
| | Serving suggestions: | wine to be best enjoyed within 2 years from bottling, served at a temperature of 10-12°C |
| Food and wine pairing: | ottimo come aperitivo e da lieto conversare, ottimo con i dolci |
| | Alcohol: | Alcohol 10.5% vol |
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VIGNA DEL SOL - PASSITO IGT DEL VENETO |
| Wine: | Vigna del sol - Passito IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 90 ql./ha |
| Grape varieties: | Garganega 80%, Chardonnay 10%, Moscato 10% |
| | Color: | gold yellow |
| | Bouquet: | ampio ed etereo con sentori di fiori d’arancio e vaniglia |
| | Palate: | dolce, armonico, caldo e persistente |
| | Rape harvest: | hand selection of the grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for 3-4 months |
| | Vinification techniques: | pressatura soffice delle uve per estrarre solo il mosto fiore e successiva fermentazione lenta in barriques |
| | Ageing: | in barriques for 2-6 months followed by a short stay in stainless steel vats |
| | Serving suggestions: | wine to be best enjoyed within 4-5 years from bottling, served at a temperature of 14-15°C |
| | Food and wine pairing: | vino da dessert e da meditazione, ottimo accompagnamento di fois gras e pasticceria secca in genere |
| | Alcohol: | Alcohol 14.0% vol |
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BARDOLINO CHIARETTO DOC CLASSICO |
| Wine: | Bardolino Chiaretto DOC Classico |
| | Vineyard location: | Bardolino Classico zone |
| Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 120 ql./ha |
| Grape varieties: | Corvina 60% - Rondinella 30% - Molinara 10% |
| Color: | rose |
| Bouquet: | fruttato ed elegante, con netti sentori di rose e viole |
| Palate: | fresco, delicato, fruttato e vivace |
| Rape harvest: | hand picking in one harvesting session |
| Vinification techniques: | svinatura del mosto fiore dopo 12-36 ore di macerazione e successiva fermentazione a temperatura controllata |
| Ageing: | in stainless steel vats |
| Serving suggestions: | young-drinking wine, to be served at a temperature of 10-12°C to best enjoy its typical fragrance |
| Food and wine pairing: | consigliato con antipasti leggeri, pesce, carni bianche, risotti di mare, paste fresche |
| Alcohol: | Alcohol 12.0% vol |
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BARDOLINO CHIARETTO SPUMANTE |
| Wine: | Bardolino chiaretto spumante |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 130 ql./ha |
| | Grape varieties: | Corvina 60%- Rondinella 30%- Molinara 10% |
| | Color: | light rose |
| | Bouquet: | vinoso con leggero profumo delicato |
| | Palate: | secco, sapido, leggermente amarognolo |
| | Rape harvest: | beginning of the harvest with best grapes selection |
| | Vinification techniques: | svinatura del mosto dopo 12 ore dalla pigiatura e fermentazione a temperatura controllata.Fermentazione in autoclave per 2 -3 mesi |
| | Serving suggestions: | wine to be opened within 2 years from bottling, served at a temperature of 6-8°C |
| | Food and wine pairing: | accompagna splendidamente il pesce di lago, ma anche di mare, carni bianche, indicato anche come aperitivo |
| | Alcohol: | Alcohol 12.0% vol |
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BARDOLINO DOC CLASSICO |
| Wine: | Bardolino DOC Classico |
| | Vineyard location: | Bardolino Classico zone |
| Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 130 ql./ha |
| Grape varieties: | Corvina 60% - Rondinella 30% - Molinara 10% |
| Color: | middle ruby red |
| Bouquet: | fine, delicato, con sentore di fiori |
| Palate: | morbido, sapido ed armonico |
| Rape harvest: | hand picking in one harvesting session |
| Vinification techniques: | traditional skin fermentation for 6-8 days |
| Ageing: | in stainless steel vats |
| Serving suggestions: | wine to be best enjoyed within 2 years from bottling, served at a temperature of 15-16°C |
| Food and wine pairing: | consigliato con paste al sugo, risotti, carni bianche in genere, formaggi teneri |
| Alcohol: | Alcohol 12.0% vol |
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COLE ALTE – BARDOLINO DOCG CLASSICO SUPERIORE |
| Wine: | Bardolino DOCG Classico superiore |
| Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 90 ql./ha |
| | Grape varieties: | Corvina 50% - Rondinella 30% - Molinara 10%- S. Giovese 10% |
| | Color: | deep ruby red |
| | Bouquet: | caldo, con sentori di frutta rossa matura e note speziate |
| Palate: | pieno, avvolgente e giustamente tannico |
| Rape harvest: | by hand, of the best grape bunches that have reached optimum ripeness, collected in small crates and left to raisin for a while |
| | Vinification techniques: | traditional skin fermentation for 12-15 days |
| | Ageing: | in oak barrels for 1 year, followed by stainless steel vats |
| | Serving suggestions: | wine to be best enjoyed within 4 years from bottling, served at a temperature of 16-17°C |
| Food and wine pairing: | paste al sugo, carni rosse, formaggi, salumi, arrosti |
| Alcohol: | Alcohol 13.0% vol |
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CABERNET SOUVIGNON – IGT DEL VENETO |
| Wine: | Cabernet Souvignon – IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 100 ql./ha |
| | Grape varieties: | Cabernet Souvignon 100% |
| | Color: | ruby red |
| | Bouquet: | gradevole, caratteristico, leggermente erbaceo |
| | Palate: | sapido ed armonico |
| | Rape harvest: | hand selection of the best grape bunches coming from hilly vineyards, in one harvesting session. |
| | Vinification techniques: | traditional skin fermentation for 8-10 days |
| | Ageing: | in stainless steel vats for 8-10 months |
| | Serving suggestions: | wine to be best enjoyed within 3 years from bottling, served at a temperature of 15-16°C |
| | Food and wine pairing: | paste al sugo, risotti, carni rosse, formaggi teneri |
| | Alcohol: | Alcohol 12.5% vol |
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CABERNET SOUVIGNON BARRIQUE – IGT DEL VENETO |
| Wine: | Cabernet Souvignon Barrique – IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 90 ql./ha |
| | Grape varieties: | Cabernet Souvignon 100% |
| | Color: | ruby red with a garnet orange tinge |
| | Bouquet: | sentori di frutta rossa molto matura con spezie dolci e vanigliate |
| | Palate: | vellutato e armonico |
| | Rape harvest: | hand selection of the best grape bunches coming from hilly vineyards. The grapes are collected at beginning of harvest and left to raisin in small crates, to be fermentated together to the grape collected at ending of harvest |
| | Vinification techniques: | traditional skin fermentation for 8-10 days |
| | Ageing: | in oak barrels for 10-12 months, followed by barrique for 4-5 months |
| | Serving suggestions: | wine to be best enjoyed within 4 years from bottling, served at a temperature of 16-17°C |
| | Food and wine pairing: | paste al sugo, carni rosse, formaggi, salumi, arrosti |
| | Alcohol: | Alcohol 13.0% vol |
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BACARI - VINO ROSSO IGT DEL VENETO |
| Wine: | Bacari – vino rosso IGT del Veneto |
| | Vineyard location: | Bardolino Classico zone |
| | Soil: | hilly soil of morainic origin |
| | Vine yield per hectare: | about 90 ql./ha |
| | Grape varieties: | Corvina 60% - Cabernet Sauvignon 40% |
| | Color: | ruby red with a garnet red tinge |
| Bouquet: | sentori di frutta rossa matura con spezie dolci e vanigliate |
| | Palate: | vellutato, di armoniosa complessità |
| | Rape harvest: | hand selection of the grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for 4 months. |
| | Vinification techniques: | traditional skin fermentation for 3 weeks |
| | Ageing: | in oak barrels for 12-18 months, followed by barrique for 6-8 months |
| | Serving suggestions: | wine to be best enjoyed within 6 years from bottling, served at a temperature of 16-18°C, uncorking the bottle at least half an hour before serving |
| | Food and wine pairing: | carni rosse, brasati, selvaggina e formaggi; vino da meditazione |
| | Alcohol: | Alcohol 15,0% vol |
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