AMADEO Named after the "capofamiglia" Amedeo Bruzzo, Sangiovese, Merlot and Cabernet blend, aged as long as 18 months in French oak barrique. Deep berry and spice aroma, elegant red fruit character. The perfect accompaniment served with lamb, duck and beef at room temperature. Uncork at least one hour before serving. Alcohol content 13.5% minimum. Sangiovese is generally grown in more arid locations and is uncommon for this region. This vineyard however, at the end of a long corridor-like valley, receives the full effects of wind off the Po river plain as they are funnelled through the hills and keeps the leaves and grapes dry and healthy. Technical Wine Notes Exposition - South Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 50 Years Average Yield - 50Hl/Hectare Annual Production - 4000 Bottles Circa LA SPERUGOLA 100% Merlot, a grape variety that does particularly well in this iron red soil, it is grown in a small valley and receives shade in the afternoon, leading to a very gradual maturation. The wines are named after the vineyards, which are over 300 Years old, and are dialectic descriptions passed down through generations, in this case describing bowl-like valley which Merlot grapes are thick skinned and grow in extended bunches making them quite resilient to adverse weather conditions. The Colour is inky opaque purple, the full-bodied taste is a complex balance of red fruit, licorice and chocolate with a long velvety finish. Matured 18 months in French oak barrels. Minimum alcohol is 13.5% Technical Wine Notes Exposition - South Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 50 Years Average Yield - 60Hl/Hectare Annual Production - 3600 Bottles Circa LA RIVA DELL' OLIVARO Cabernet Franc, Cabernet Sauvignon and Carmenére. Deep ruby red, intense ripe blackcurrant aroma accented with a peppery note. Aromas of, cranberries and black pepper. Dry with bold red fruit flavours and hot spices. Accompanies rich roasts, grills, wild game, poultry and pasta. Matured in French oak. Uncork 30 minutes before serving at cellar temperature. Cabernet from Colli Berici was the first D.O.C. appelation for Cabernet in Italy. Much of the Cabernet Franc however from the Colli Berici is actually what is now known to be Carmenère, phenotypically similar to Cabernet Franc but they are genetically different varieties. When D.O.C. regulations were being put into effect Carmenère was registered erroneously as Cabernet Franc. In the 1800's there was a good deal of immigration from Italy to France and especially to Bordeaux. On returning, clippings of local vines were brought back, and Carmenère adapted magnificently to the Berici Hills. Technical Wine Notes Exposition - South-West Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 60 Years Average Yield - 60Hl/Hectare Annual Production - 3900 Bottles Circa LA VIGNA VECIA Translated it means "The Old Vines". Some of these vines are over one hundred years old. Tocai Rosso is a variety unique to the Colli Berici hills, having originated in Alicante, Spain, it is related to the French Grenache and the Sardinian Cannonao. Pleasantly tart current and nuts, intense ruby purple. Matured in French oak barrique. Serve with Pasta, Antipasti, Salmon, and Middle-Eastern dishes either at room temperature or slightly chilled. Tocai Rosso is a perfect example of the effects the "terroir" (earth characteristics) has on a grape varietal. Although researchers have shown that Tocai Rosso, Grenache and Cannonao are from the same varietal, when tasting the Tocai Rosso from the Colli Berici it appears to have very little in common with the other two. It should be mentioned that generally Tocai Rosso is made light in colour, more like a rosè, Ca' Bruzzo however makes a darker wine that ages one year in oak. This difference is the reason behind why Ca' Bruzzo does not take part in the D.O.C. appellation, (denomination controlled from origin ), which sets quality standards for wines, since the Ca' Bruzzo Tocai Rosso was atypical it was out of the D.O.C. guidelines, even though the wine was fantastic! In protest Ca' Bruzzo withdrew all it's wines from the D.O.C. denomination which are now classified I.G.T. (indicating typical geographic origin,) which essentially gives the winemaker freedom to make the wine as he sees fit. Technical Wine Notes Exposition - South-West Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 15-90 Years Average Yield - 60Hl/Hectare Annual Production - 2400 Bottles Circa LA COSTIERA Sangiovese, Cabernet Franc, Merlot and Tocai Rosso blended and vinified to emphasize the red fruit flavors contrasting the black pepper, signature of Cabernet Franc. A real Ca' Bruzzo original blend that can't be found anywhere else. "La Costiera" is the name given to this single vineyard located on a broad hillside providing both sun and wind keeping the tightly-knit Sangiovese grape clusters dry. Medium bodied dark purple and an intense chocolate covered cherry aroma. Serve with Lamb, Beef and Grills and pasta at celler temperature. 13.5% alcohol. After destalking and crushing, maceration takes place for 12 days (or until sufficiently dark) in steel vats. Maturation sur-lie (on the sediment) for 10 months allowing spontaneous malolactic fermentation to take place. The wine is then racked, fined with egg white and transferred to French oak barrique for 18 months of aging after which it is bottled without filtering. Technical Wine Notes Exposition - South Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 50 Years Average Yield - 60Hl/Hectare Annual Production - 6000 Bottles Circa RIVA DEL ROCOLO 100% Chardonnay. Dark golden colour with green hues. Complex and pleasing aroma with marked varietal characteristics of honey, vanilla, strawberry and pineapple. Creamy full bodied and thick structure, butterscotch, pear and strawberry flavours, a long warm finish that resurges, inviting another glass. Accompanies good company, meditation, blue cheese, well structured seafood dishes White Meats, Vegetarian and Creamy Soups. Uncork 30 minutes before serving slightly chilled.(50°) Alcohol 14% After destalking and crushing, maceration on skins takes place in steel vats followed by maturation sur-lie (on the sediment) for 10 months allowing spontaneous malolactic fermentation to take place. Transfer to French oak barriques for 15 months of aging. The wine is then racked, fined with egg white and bottled without filtering. Technical Wine Notes Exposition - Hill Summit Trimming Method - Spur Cordon Vine Density - 3300 Vines/Hectare Average Vine Age - 50 Years Average Yield - 60Hl/Hectare Annual Production - 3600 Bottles Circa Via Montecavallo 38 San Germano dei Berici 36040, Vicenza, Italy Tel/Fax:   00390 444 868040