• Romeo-Fronte-2019. Cantina Ca dei Conti – Artigiani del Vino. Ca dei conti, Amarone, Valpolicella, Rosso veronese, Slow wine, Fivi, Biologico, Strutturato, Piwi, Degustazione, amarone biologico, degustazione amarone biologico, degustazione valpolicella biologico
  • Romeo-Retro-2019. Cantina Ca dei Conti – Artigiani del Vino. Ca dei conti, Amarone, Valpolicella, Rosso veronese, Slow wine, Fivi, Biologico, Strutturato, Piwi, Degustazione, amarone biologico, degustazione amarone biologico, degustazione valpolicella biologico

ROMEO

Passito Bianco – I.G.P.

The Cà Dei Conti property, is placed at the foot of Precastio montain, in the Tregnano city, on 5 hectares of land. The vineyard is located on a 400 – 450 metres above the sea hill  and it is completely south-facing.
Marl-limestone morainal soil, rich in structure. Thanks to these characteristics the wine has a optimal structure and alcohol richness.

ALCOHOL CONTENT 13%

Sugars 130g/L
Extract 30g/L
pH 3.2

Serving Temperature 12 – 14 °C

Contains Sulfites.
Contient des sulfites.
Enthält Sulfite.

*Certification obtained starting from the 2021 vintage

The Cà Dei Conti property, is placed at the foot of Precastio montain, in the Tregnano city, on 5 hectares of land. The vineyard is located on a 400 – 450 metres above the sea hill  and it is completely south-facing.
Marl-limestone morainal soil, rich in structure. Thanks to these characteristics the wine has a optimal structure and alcohol richness.

Planted in Guyot on small natural terraces. It is an old vineyard composed of vines aged between 30 and 50 years. Each vine prodeces 1,5kg of grape.

The harvest takes place between late October and early November in 5 kg crates. The grapes are manually selected, with multiple passes in the vineyard to ensure optimal ripeness. They undergo an approximately 3-month drying process in a fruit drying room under optimal temperature, humidity, and ventilation conditions.

The process begins with destemming and crushing the grapes using a destemmer-crusher, followed by maceration with the skins for half a day at a temperature of 8°C. The juice is then separated from the skins and undergoes a gentle pressing using bladder presses. The must is clarified at 8°C, and the clear portion is fermented at a controlled temperature of 14°C for approximately one month. The fermentation is halted by lowering the temperature when the wine reaches around 130/140 g/L of residual sugar. The wine is then transferred, free from coarse fermentation lees, into French and American oak barrels for a two-year aging period. Afterward, it is further refined in the bottle for approximately six months.

Golden yellow tending to amber. On the nose Floreal notes, expecially lavander, banana, chamomile, nuts and almond.
It tastes of fruit. Nice flavor thanks to the balance between sugar and acid parts, that makes it unique.

Verona Traditional desserts such as short pastry, focaccia and Pandoro, but also with galani, frittelle, cream desserts, and dry pastries. Also good with blue, salt or spicy cheese. Its sweetness is a tool of a perfect contrast.