Veneto

Guerrieri Rizzardi Azienda Agricola

The Estate:

Guerrieri Rizzardi, the historic wine-growing estate in the Veneto region, was established with the union of two ancient Veronese wine making families of substance: the Counts Guerrieri, owners of a centuries-old estate with vineyards and cellars in Bardolino, and the Counts Rizzardi, who acquired their vineyards in Negrar back in 1678, building the historic cellar of Pojega shortly thereafter.  The small estate of Dolcè in Valdadige has always belonged to the Guerrieri estate of Bardolino.  The Soave estate, with its vineyards and cellar in Costeggiola, at the center of the Classico area, was purchased in 1970.

Today, the estate is under the ownership of the Rizzardi family.  It remains a family business with vineyards in the four Classico areas with a thriving production of Bardolino, Valpolicella, Soave, and Valdadige.  Guerrieri Rizzardi is based in Bardolino, housed in the ancient building belonging to the Guerrieri family and its ancestors since 1450.  All the grapes come from estate vineyards and the wines are vinified and bottled in the cellars situated in each appellation.

At Guerrieri Rizzardi, the relationship between the land, heritage, and tradition has, for many years, molded their philosophy, yet they have never lost sight of innovation in their quest to produce a better bottle of wine.


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2013 Costeggiola Soave Classico DOP

Location: The grapes are manually picked from the best vines of the single hillside vineyard of Costeggiola; the vines are up to 45 years old, in which Garganega is at its best. This vineyard has an elevated southern aspect most suitable to bringing out the best in the vines.

Surface Area: 15 ha

Soil: Brown volcanic stony surface on clay limestone soil.

Plantation Density: 2,500-4,000 vines/hectare

Training: Simple guyot and pergola

Vinification: All grapes are de-stemmed, followed by alcoholic fermentation in cement tanks for 10 days between 15-16°C. No malolactic fermentation.

Grape Varietals: 70% Garganega, 30% Chardonnay

Aging: Several months on lees in cement and stainless steel tanks

Production: Limited production of 13,300 bottles

Alcohol: 12.91% (13% on the label)

Acidity: 5.54 g/l

pH: 3.51

Residual Sugar: 1.9 g/l

Tasting Notes: Aromatic, but not overtly. What comes across most is ripe, white peach and pear underlined by a mineral accent. The palate is medium in body but with concentrated fruit. This wine has a mineral backbone which carries through to a long and persistent finish.

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2016 Pinot Grigio

Location: The grapes are cultivated on several hectares of vineyards on hilly land in the eastern part of the Verona wine area.

Harvest: The grapes are harvested in the coolest hours of the day, in order to retain the aromatic varietal freshness.

Soil: Predominantly deep clay soils with ideal sun exposure

Varietals: 100% Pinot Grigio

Plant Density: Between 2,500-5,000 vines/ha

Training: Simple guyot, simple and double pergola

Vinification: Alcoholic fermentation after pressing of the de-stemmed grapes lasts for 10-12 days at 15-16°C in stainless steel temperature controlled tanks.

Aging: Several months in stainless steel tanks

Production: 60,000 bottles

Alcohol: 12.82%

Total Acidity: 5.54 g/l

pH: 3.45

Residual Sugar: 0.8 g/l

Tasting Notes: Pear and white peach aromatics on the nose, and a richness on the palate.  Creamy texture and good concentration of ripe stone fruit balanced by freshness.

Food Pairings: Serve as an aperitif wine with dim-sum, spring rolls, grilled fish

Cellaring Potential: 2017-2020

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Tacchetto-2012

2015 Tacchetto Bardolino Classico DOP

Location: Made from the Tacchetto vineyard where the ground rises to the hill of Cavaion. This vineyard with its own particular sandy, clay soil peppered with small stones and its breezy, airy location produces a uniquely fragrant and intense Bardolino.

Surface Area: 3.51 hectares

Soil: Partially sandy terrain interspersed with limestone pebbles

Plant Density: 5,000 vines/hectare

Training: Simple guyot & cordon speronato

Varietal Blend: 80% Corvina, 10% Merlot, 10% Rondinella

Vinification: Alcoholic fermentation of the de-stemmed grapes (10-15 days at a temperature of 25°C-30°C) in stainless steel temperature controlled tanks. This is followed by malolactic fermentation in tank.

Aging: Up to 6 months in stainless steel tanks

Production: 20,000 bottles

Alcohol: 13.46%

Acidity: 5.52 g/l

pH: 3.64

Residual Sugar: 0.8 g/l

Tasting Notes: Markedly different from other Bardolino reds, Tacchetto has been singled out through the years due to the unique quality of the fruit it delivers. A fragrant red with a noticeable freshness to its darker fruit. No oak is used – this wine is all about the expression of the vineyard’s fruit.

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Pojega

2013 Pojega Valpolicella Classico Superiore DOP Ripasso

Location: Using mostly the southern parcels in the single vineyard of Pojega and with a high proportion of late ripening Corvinone, all grapes are hand-picked and hand sorted. Pojega is a historic vineyard next to the famous garden of Pojega, bought in 17th Century by the Rizzardi family

Surface Area: 10 hectares

Soil: Dark brown, clay rich soil

Plant Density: 1,600 (pergola) to 5,000 (guyot) per hectare

Training: Double Veronese pergola planted 1978

Varietal Blend: Corvinone 45%, Corvina 45%, Rondinella & Molinara & Merlot 10%

Vinification: Short maceration of de-stemmed grapes before alcoholic fermentation for 10 days at 25°C-28°C in stainless steel temperature controlled tanks. This is followed by the secondary fermentation technique of “Ripasso”: re-fermentation of the un-pressed skins of both estate Amarone wines.

Aging: 12 months in Slavonian oak (50hl) and French oak (5hl)

Production: Limited production of 65,000 bottles

Alcohol: 13.0%

Acidity: 5.6 g/l

pH: 3.53

Residual Sugar: 2.0 g/l

Tasting Notes: With Pojega we try to avoid any overripe character or jamminess, the philosophy is to make a classic Valpolicella Ripasso. The 2013 is in this style; floral and fruit rich on the nose, medium bodied on the palate with concentration but no heaviness.

2013 Reviews:

Tre Bicchieri – Gambero Rosso ‘Vini d’Italia’ 2016

4 stars- Vinibuoni d’Italia 2016

3 Grappoli – Bibenda 2016

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Amarone 3 Cru

Background: The grapes are selected from 3 Cru vineyards (Calcarole, Pojega, Rovereti). Barrels normally destined for Calcarole and Villa Rizzardi – both not bottled in 2012 – make up the majority of the blend.

Location: Grapes come from the 5 hectare, steep, rocky, terraced hillside vineyard of Calcarole as well as the gently sloping clay vineyards of Rovereti and Pojega in the heart of Negrar, the most celebrated of the communes in Valpolicella. Vine age is up to 36 years old.

Surface Area: 20 hectares

Soil: Clay over limestone

Plant Density: 1,600 (pergola) to 5,000 (guyot) per hectare

Training: Simple guyot and pergola

Varietal Blend: 80% Corvina & Corvinone, 10% Rondinella, 10% Barbera

Vinification: Made from 100% dried grapes that have been raisened in drying room for 3.5 months. Long, slow fermentation for 1 month (25°C-30°C), followed by malolactic fermentation in oak.

Aging: 12 months in 2.25 hl oak barrels and 24 months in 25 hl oak barrels

Production: Limited production of 50,000 bottles

Alcohol: 16.0%

Acidity: 5.75 g/l

pH: 3.54

Residual Sugar: 6.3 g/l

Tasting Notes: Aromas of ripe, dark-berried fruit and sweet spice. The texture is rich and smooth with abundant, ripe fruit supported by oak.

2012 Reviews: “Opens up beautifully with ripe and pronounced notes of raspberries and cherry fruit. Elegant and sensual palate with juicy tannins, complex spices, and a long, fresh aftertaste. Stunning!”-95pts, Decanter (2017 Decanter World Wine Awards)

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2009 Villa Rizzardi Amarone Classico

Location: Picked from the estate vineyards in Negrar with the majority coming from the single vineyard of Pojega. All grapes are thoroughly selected and hand harvested. The vines go as old as 32 years.

Surface Area: 10 hectares

Soil: Mostly reddish brown clay on limestone/chalk

Plant Density: 1,600 (pergola) to 5,000 (guyot) per hectare

Training: Simple guyot and pergola

Varietal Blend: 42% Corvinone, 30% Rondinella, 18% Corvina, 10% Barbera

Vinification: Made from 100% dried grapes that have been raisened in drying room for 3.5 months. Long, slow fermentation for 1 month (25°C-30°C), followed by malolactic fermentation in oak.

Aging: 12 months in 2.25 hl oak barrels and 24 months in 25 hl oak barrels

Production: Limited production of 13,300 numbered bottles

Alcohol: 16.19%

Acidity: 5.75 g/l

pH: 3.54

Residual Sugar: 3.9 g/l

Tasting Notes: Pronounced aromas of ripe, dark-berried fruit and the sweet spice of oak in the background. Full-bodied with supple tannins and a smooth texture. Long finish which holds onto that rich, dark fruit

2009 Reviews:

Due Bicchieri Rossi, 2014 Edition of Gambero Rosso ‘Vini d’Italia’

4 Grappoli – Bibenda (Italian Sommelier’s Association) 2014

92 Points – The International Wine Review April 2014

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2011 Calcarole Amarone Classico della Valpolicella

Location: The vines in this single vineyard (many are over 25 years old) grow on a steep, rocky, terraced hillside vineyard with perfect south/south-west exposure.

Harvest: Hand-picked with a meticulous selection in the vineyard where the bunches are placed directly into the drying boxes.

Surface Area: 5 ha

Soil: Stony, clay-limestone soil over a 50cm substrate of calcareous rock

Plantation Density: 4,000 vines/hectare

Training: Simple guyot

Vinification: Made from 100% dried grapes that have been raisened in drying room for 3.5 months. Long, slow fermentation for 1 month (20-25°C) followed by malolactic fermentation in oak.

Grape Varietals: 60% Corvina, 17% Corvinone, 10% Barbera, 10% Sangiovese, 3% Rondinella

Aging: 12 months in 5 hl oak barrels + 24 months in 25 hl oak barrels

Production: 10,000 bottles

Alcohol: 16%

Acidity: 5.54 g/l

pH: 3.64

Residual Sugar: 9.5 g/l

2011 Reviews:

Tre Bicchieri: Gambero Rosso ‘Vini d’Italia’ 2017

94+pts Vinous, June 2017

93pts Decanter, May 2017

Tasting Notes: Very fine, pure, dark berried fruit balanced by freshness and vitality. Good cellaring potential.

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