Villa Spinosa
Villa Spinosa is an agricultural estate in the heart of the Valpolicella and produces the wines typical of the area. The vineyards have been property of the family since 1800 and have the good fortune of being located in a marvelous hillside position in the townships of Negrar and Marano di Valpolicella. The exposure is favorable as the micro-climate is excellent and the soil is well suited for the cultivation of the grapes. The altitude is between 205 - 305 mt (675 - 1000 feet) above sea level.
This environment, where cherries and olives also grow, is ideal for the vines. All decisions concerning the cultivation of the vineyards are made by evaluating the most up-to-date tests performed on the property in conjunction with the time-honored traditions of the local agricultural practices. These combine to produce grapes of unique quality.
The use of rootstocks, clones, training systems, and optimal vine density are all of fundamental importance at Villa Spinosa.
Everything is carefully managed during the growing season. Both winter and summer pruning are undertaken to give a greater circulation of air in the vineyard and allow the penetration of sunlight directly to the grape bunches. In addition, the growth of grass and other plants between vine rows enriches the soil as does the avoidance of chemical fertilizers. These techniques allow full control of the health of the grapes while completely respecting the environment. The harvest, the crowning moment of the entire year, is carried out with a careful selection of the clusters. The grapes, once picked, are brought immediately to the cellars for pressing and the must is fermented in stainless steel tanks.
The wine is then aged in casks of Slavonian oak, allowing it to most fully express its many characteristics.
Enrico Cascella has given a new impetus to the family estate, personally taking over the cultivation of the grapes, the wine production, and the marketing of the final product. In addition, Enrico has reconstructed the farm buildings, planted new vineyards, and renovated the cellars to better transform his grapes into wine.
The estate consists of 26 ha/ 65 acres, 20 ha/ 49 acres of which are vineyards for the production of the wines of the Valpolicella Classico area. All the grapes are grown on hillsides below the Masua peaks.
The soil is of marine origin and therefore has calcareous deposits. The soil cover is fairly shallow and of medium fertility. Older vines are trained in the traditional pergola Veronese system, at a density of 600-750 vines per acre, while the newer vineyards are cordon trained, with 1200-1700 vines per acre.
The grapes cultivated are the classic varieties of the zone: Corvina Veronese, Rondinella, and Molinella (Molinara). Pruning is severe, with only a few buds per plant, producing clusters well distributed along the vines. Maximum yields are 2.5 tons/ 5,512 lbs per acre.
The winery, housed in renovated farmhouses, is located in Jago close to the village of Negrar at the foot of the Masua hill. The Jagovineyards are located directly adjacent to the winery whilst other vineyards can be found on the opposite slopes of the hills at Figari, part of the village of Marano di Valpolicella.
Property: Az. Agr. Villa Spinosa
Established: 1800
Township: Negrar della Valpolicella
First Traded: 1990
Owner: Enrico Cascella Spinosa
Region: Veneto
Wine Area: Valpolicella Classico
Elevation: 212-305 mt/ 695-1,000 ft
Enologist: Enrico Cascella Spinosa
Agronomist: Enrico Cascella Spinosa
Cellar Capacity: 30 barrels
Soil: Calcareous – marine origin
Training: Guyot
Total Production: 50,000 bottle
Cellar Capacity: 609.451 lt/ 161,000 gal
Total Vineyard: 20 ha / 49 acres
Years Planted: 1970, 1975
Density: 1,600 vines/ acre
Soil: Calcareous-marine origin
VALPOLICELLA CLASSICO DOC
GRAPES: principally a blend of Corvina Veronese and Corvinone, remaining a small percentage of other autochthonous varieties as permitted in the production regulations.
PRODUCTION
Using the Guyot planting system with 1,500 to 1,800 vines per acre for this wine, the yield is 640-695 gallons of wine per acre. Production takes advantage of the eastern exposure of Negrar in Valpolicella, and the western exposure of Marano di Valpolicella. Manual harvest is commence in the middle of October. The grapes are carefully selected and placed in baskets before being gently destemmed and crushed. Fermentation temperature in not allowed to exceed 28 °C/ 82 °F. Maceration takes place over 8 to 11 days with daily remontage and delestage. Autumn is the time for the malolactic fermentation before the wine is aged in steel tanks until March. The wine is aged a further three months in the bottle before release.
DESCRIPTION
A symbol of the region, Valpolcella Classico is an everyday wine, young, simple, fresh. It is full of joy, rich in scents of sour cherry and cherry, and exceedingly easy to drink. To drink it is akin to strolling through the valleys of Valpolicella Classica, experiencing colors and scents, and learning about history, culture, and tradition. Valpolcella Classico is perfect with soppressa, salami, bacon, or bacon fat – classical Veronese appetizers. It also goes very well accompanied by polenta with cod, with informal first and second courses and typical everyday dishes.
ALC. BY VOL: 12% Vol.
RIPASSO JAGO, VALPOLICELLA CLASSICO SUPERIORE DOC
GRAPES: Jago Valpolicella Classico Superiore is principally a blend of Corvina Veronese and Corvinone. There is also a small percentage of other autochthonous varieties as permitted in the production regulations.
RODUCTION
With eastern exposure, this wine comes from soils originating from marine sediment, calcareous, not very deep, of average fertility. With 1,500 to 1,800 vines per acre, the Guyot planting system is used. Manual harvest is used and this occurs from the beginning to the middle of October. At this time, the grapes are carefully selected and placed in small baskets for a light drying of 15-20 days. Yield is 60-65 hl/ around 695 gallons of wine per acre.
For vinification, the grapes are gently destemmed and crushed. Fermentation takes place at no more than 28 °C/ 82 °F. Maceration takes 12 to 15 days, with daily remontage and delestage. Ripasso then occurs. This is a traditional technique which involves maceration, refermentation on the grape skins and solid matter left over from the fermentation of Recioto.
Ageing in steel tanks: up to the “Ripasso”. Ageing in wood: 12 months (1/3 barrique, 1/3 tonneau, 1/3 in Slavonian oak casks).
Ageing in bottle: 4-6 months
DESCRIPTION
An intense ruby red, with scents of fruits of the forest, sour cherry, cherry and notes of spices, Jago is rich in scents of wild red fruits and spices. It distinguishes itself for its elegance and easy-drinking quality.
Jago is excellent with white and red grilled meat, roasts or mild-medium cheeses.
ALC. BY VOL: 13.5% Vol
ALBASINI, AMARONE, VALPOLICELLA CLASSICO DOCG
GRAPES: principally a blend of Corvina Veronese and Corvinone
PRODUCTION
Exposure of the vines is to the east for Negrar in Valpolicella and to the west, for Marano di Valpolicella. The soils originate from marine sediment and are therefore calcareous. They are not very deep and of only average fertility. The planting system used is Guyot, with 1,500 to 1,800 vines per acre. Manual harvesting is undertaken from the middle of September to the beginning of October with a yield of 320 - 375 gallons of wine per acre. The vinification involves the berries being gently destemmed and crushed. Drying for around 100 days during which the grapes lose about 30% of their original weight. The berries are gently destemmed and crushed. Fermentation: in steel tanks Fermentation temperature takes place at between -13 to -9 °C/ 8 to 15 °F. There is a four to six-week maceration period with daily remontage and delestage every two to three days. Malolactic fermentation occurs in the Spring. There is a month of aging in steel tanks. A year in barrels and a further 2 to 3 years in Slavonian oak casks. The wine is then aged another year in the bottle.
DESCRIPTION
Amarone Valpolicella is garnet red with scents of preserved fruit, sour cherry, vanilla, raisins, and notes of spices. The wine combines elegance, balance, and roundness with the right power. Excellent with roasts and game, this is also a dialogue or meditation wine. It may be served alone after a meal, or try it with a dessert of bittersweet chocolate cake.
ALC. BY VOL: 16.5% Vol.
GUGLIELMI DI JAGO 10 ANNI, AMARONE, VALPOLICELLA CLASSICO DOC
GRAPES: a blend of Corvina Veronese, Corvinone, a small percentage of Rondinella.
CHARACTERISTICS OF THE VINEYARD
Altitude: between 240-252 M/780-820 ft. above sea level. Exposure: east. Type of soil: originating from marine sediment, calcareous, not very deep, and of average fertility. Planting system: Guyot, from 1,500-1,800 vines per acre. Yield: 3.5-4.5 tons of grapes per acre. Manual harvest, from the middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying. Drying for 3-4 months during which the grapes lose about 30% of their original weight. The berries are gently destemmed and crushed. Fermentation: in steel tanks. Fermentation temperature: 10-18 °C. Length of maceration: 4 weeks, with daily remontage. Malolactic fermentation: spring. Aging occurs in steel tanks until April of the following year. Then in 500 liter/130-gallon oak barrels for 12 months then 7 years in 2,000 liter/500-gallon Slavonian oak barrels. Then in the bottle.
DESCRIPTION
Garnet red color. Scents of jam, spices, cherries, morena cherries, dried fruit, and notes of tobacco and cacao. Spicy and balsamic taste. Rich and elegant. Intense with a long-lasting and well-balanced flavor.
ALC BY VOL: 16.5% Vol.
GUGLIELMI DI JAGO 20 ANNI, AMARONE, VALPOLICELLA CLASSICO DOC
GRAPES: a blend of Corvina Veronese, Corvinone, Rondinella, Molinara
DESCRIPTION
Garnet red color. Fine nose with evolved notes. Very rich cherry scents overlap a thick background of chocolate and coffee. A breeze of aromatic herbs and light hints of cloves, pepper, and ginger. Deep and concentrated taste for great experiences. Smooth, soft, and still very present tannins, to which time has granted a fascinating evolution, along with a lively acidity give a well-balanced progression of power, full mouth feel, and vitality.
CHARACTERISTICS OF THE VINEYARD
Altitude: between 240-252 M/780-820 ft. above sea level. Exposure: east. Type of soil: soils originating from marine sediment, calcareous, not very deep, and of average fertility. Planting system: Pergola Veronese from 720-800 vines per acre and Guyot, from 1,500-1,800 vines per acre. Yield: 3.5-4.5 tons of grapes per acre, by selecting only the best bunches. Manual harvest, from the middle of September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying for 3-4 months during which the grapes lose about 30% of their original weight. The berries are gently destemmed and crushed. Fermentation: in steel tanks, 10-18 °C. Length of maceration: 4-6 weeks, with daily remontage. Malolactic fermentation: spring. Aging occurs in steel tanks until April of the following year. Then in 500 liter/130 gallon oak barrels for 12 months than 17 years in 2,000 liter/500 gallon Slavonian oak barrels. Then in the bottle.
ALC. BY VOL: 15.5% Vol.
RECIOTO, VALPOLICELLA CLASSICO DOCG
GRAPES: although there is a small percentage of other autochthonous varieties as permitted in the production regulations. Recioto is principally a blend of Corvina Veronese and Corvinone.
PRODUCTION
Using the Guyot system on shallow, medium fertility soils the vines are planted at a density of 1,500 to 1,800 vines per acre. There is eastern exposure at Negrar in Valpolicella and western at Marano di Valpolicella Harvesting, which is done manually, of course, takes place from the middle of September to the beginning of October. The yield is 320-375 gallons of wine per acre. Drying for around 110 days during which the grapes lose about 30% of their original weight. The berries are gently destemmed and crushed. Fermentation: in steel tanks. Fermentation at a temperature between -13 and -9°C/8 and 15°F. Maceration takes place over 3-4 weeks with daily remontage and delestage every 2-3 days. The wine, still containing a good amount of unfermented sugar, is then devatted. Malolactic fermentation takes place in spring. The wine is aged in steel tanks for a month, then in oak for 9 to 12 months, and in the bottle for 6 months.
DESCRIPTION
This wine is a deep red, with scents of morena cherry, spices, vanilla, and preserved fruits. This is Recioto made as it was in the old days when Recioto meant Valpolicella. It is moderately sweet, elegant, and balanced. Surprising with cheese, this Recioto pairs well with traditional panettone (fruit cake), as well as flan tarts, sponge cakes, chocolate mousse, and gelato.
ALC BY VOL: 15.5% Vol.
Explore Veneto: Valpolicella Classico
Nestled in the northeastern stretch of Italy, Veneto is a region celebrated for its diverse and prolific wine production. Veneto's unique climatic variations foster the cultivation of a wide range of grape varieties. This region is the proud origin of the world-renowned wine area Valpolicella Classico. It is known for Amarone della Valpolicella, crafted using a traditional method of ‘appassimento’ air-drying the grapes before fermentation to enhance their flavors and richness.
Valpolicella Classico DOCG/DOC is the original Valpolicella production zone, where the first Valpolicella vineyards were planted and the signature grapes are grown. The vineyards are located in three small valleys that border the Lessini Mountain range, northwest of Verona, and include Fumane, Marano, and Negrar. The area is known for its calcareous, limestone, clay-rich soils, and hills that climb over 1,300 feet above sea level.
