Click to find out more.
MONTE ZOVO is not only a hill in the hinterland of the beautiful Lake Garda near the town of Bardolino, but also a winery. This has been located on the hill for almost one hundred years.
The success story of the Cottini family began in 1925, when Carlo Cottini founded the first family winery. At that time, in addition to vines, the company cultivated fruit varieties such as cherries, plums, apricots as well as olives. Cattle were also bred.
The following generations specialized in wine production. In 1965, Raffaello Cottini bought the Caprino Veronese vineyard, the seat of today’s winery. Today, Diego Cottini, together with his family, continues the tradition. Meanwhile, the estate has increased to almost 140 hectares of vineyards.
But the family business also attaches great importance to sustainability. The winery is located on a hill crest. Thus, the entire production cycle runs from top to bottom. But it was above all an idea of Diego Cottini that made the winery famous at the end of the 90s: The high mountain vineyards lacked any rot or fungus. And by inspiring the Appassimento method to produce Amaraone, he started to harvest the grapes only after the first frost and to subject them to a further drying on the straw mat. The independent wine “Calinverno” was born.
The vineyards are located in Tregnago, with an altitude of between 350 and 560 meters a.s.l.
The vines have an average age of twelve years. Sun exposure: North-South and East-West. Soil composition: calcareous marls. Training system: Guyot. Vines density 6.000 cp/ha. Yield per ha: among 4 and 5 tons. The entire estate is certified for its respect of biodiversity according to “biodiversity friendly” criteria.
The harvest usually takes place during the second week of September. After a careful selection, the bunches are laid, one layer high, on plastic boxes and then moved to our drying facility.
A classic blend of Corvina 70%, Corvinone 20%, Rondinella 10%. The grapes remain in the drying facility for a few months in wintertime, during which they undergo physical processes. The result is a higher concentration of sugars, together with other components. The grapes are destemmed and pressed. The fermentation lasts about 20 days and takes place at temperatures between 20° and 24° C. The ageing takes place in Tonneaux and Barriques and lasts approximately 24 months. The wine is then blended in stainless steel tanks where it remains for 6 months. The wine refines in bottle for 12 months before commercial release.
Deep red in colour, with garnet highlights, it has a great texture. On the nose it has ripened and evolved aromas such as cooked fruit, black currant, and blackberry. Hints of sweet spices such as chocolate, coffee, with a balsamic touch. On the palate it is incisive and full of character. Long aftertaste on spicy and ethereal notes.
It is ideal when paired with braised and stewed meat and game. Ideal with grilled meat courses. Excellent with matured cheeses.
Drink now but will improve with careful cellaring for the next 5-8 years.