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Location number 35
Azienda Agricola Bettili Cristiana loc sorsei 1
37010 cavaion veronese
Italy
http://cristianacollection.eu
  • Professional Jury - Gold Awards
  • Professional Jury - Bronze Awards

O nas

Dear Sirs, we are pleased to present our company composed of three properties located in exceptional terroirs. The owner, Cristiana, is really determined and, although young, has years of experience in organic wine production. The three estates are: TENUTA VIGNEGA, in the heart of Valpolicella doc area, where are produced Amarone DOCG, Recioto DOCG, Ripasso, and Valpolicella DOC. These wines are ORGANICALLY CERTIFIED. The organic choice has permitted to obtain products that are frank, drinkable, with less alcohol impact, but respecting the traditions of wines of character. TENUTA SORSEI is located in the hinterland of Lake Garda and produces Bardolino Classico and Chiaretto, also in sparkling version. Also these wines are ORGANICALLY CERTIFIED TENUTA PLOZNER was born in 2014 from the takeover of an historical and famous winery founded over 50 years ago in the area of GRAVE FRIULANE DOC, where the stony soils give wines mineral aromas and fresh taste. Our main wines are Friulano (friulan tocai), Sauvignon, Prosecco, Pinot Grigio and Merlot , each available in three selections: Classic, Superior and Basic Respect for the land and quality production are the company's mission and so Tenuta Plozner in 2016 become organic too.

Produkty

Valpolicella Superiore

METHOD OF TRAINING : Pergola Veronese and Guyot exposure: north/east –south SOIL: Limestone GRAPE VARIETIES: Corvina 70% Rondinella 15% Other red varieties 15%(Cabernet sauvignon, oseleta, croatina) HARVEST: by hand VINIFICATION: The grapes are late harvested by hand for making a selection of the best grapes, pressed and left in a cold maceration for 5 days when starts a spontaneous fermentation. After devatting part of the wine rests for few months (max 4) in a large oak barrel to enrich the structure of the wine
SENSORIAL FEATURES: Brilliant ruby red colour with with purple shades that denote the youth of the wine, the aspect is consistent. The nose is elegant and rich of fruity hints: primarily ripe cherry and raspberries: the quick passage in the oak did not invade the original aromas. The palate is soft and well balanced with a good acidity. Long fruity aftertaste SERVING SUGGESTIONS : Pasta with meat sauces, grilled beef, seasoned cheeses SERVING TEMPERATURE 16-18° C ALCOHOLIC GRADATION: 13% vol

Valpolicella Ripasso Superiore

METHOD OF TRAINING : Pergola Veronese and Guyot exposure: north/east –south SOIL: Limestone GRAPE VARIETIES: Corvina 60%, Corvinone15%, Rondinella 15% , Other red grapes 10% (Cabernet Sauvignon 6%- Oseleta 4%) HARVEST: by hand VINIFICATION: The grapes are late harvested, crushed and left in a cold maceration for 5 days when starts a spontaneous fermentation. After devatting the wine is conserved in a tank until the RIPASSO: ri-fermentation of young valpolicella on the Amarone pomace at the end of January (for about one week). Ageing in Slovenian oak barrels and french oak barriques for 12 months
SENSORIAL FEATURES: Ruby red colour with garnet shades, the aspect is consistent. The bouquet is intense: ripe cherry, blackberry and light hints of vannilla and chocolate. The palate is pleasant with velvety tannins and a persistent aftertaste of cherries. SERVING SUGGESTIONS : Grilled and boiled meat, medium-hard cheeses (monte veronese mezzano). SERVING TEMPERATURE 16-18° C ALCOHOLIC GRADATION: 13.5% vol

Recioto della Valpolicella DOCG

METHOD OF TRAINING : Pergola Veronese and Guyot exposure: north/east –south SOIL: Limestone GRAPE VARIETIES: 82% Corvina and Corvinone, 11% Rondinella, 7% other red grapes(Cabernet Sauvignon. Oseleta) HARVEST: by hand into 5 kg crates VINIFICATION: Withering for 5 months. Vinified following the tradition: cold maceration of the skins in the must until the beginning of the alcoholic fermentation, in spring, when temperatures of the must is about 12-13° C. Fermentation goes on also after devatting for few months. After racking aging in stainless steel vats.
SENSORIAL FEATURES: Compact ruby red colour. The bouquet is intense with hints of plum jam, wildberries and dried violets. Evolved hints of dried fruits, cocoa and tobacco. The palate is soft with an elegant sweet sensation balanced by a pleasant minerality SERVING SUGGESTIONS : Pastries, blue cheeses or…to drink alone in happy moments SERVING TEMPERATURE 14-16° C ALCOHOLIC GRADATION: 14% vol

Bardolino Chiaretto Brut

METHOD OF TRAINING : Pergola Veronese and Guyot exposure: east – west SOIL: morainic hills of the hinterland near Garda lake GRAPE VARIETIES: 73% Corvina e Corvinone, 17% Rondinella, 10% Molinara HARVEST: early harvest by hand VINIFICATION AND SPARKLINS : The base is vinified as a rosè with only a minimal maceration with the skins. The sparkling is made with the Charmat Method : in pressurised tank for more than 3 months
SENSORIAL FEATURES: Brilliant soft pink with a fine and persistent perlage. Delicate aromas of wild strawberries and fresh. Flavour: Perfect balance beween softness and the acidity/minerality typical of Sorsei ‘ soils. SERVING SUGGESTIONS : Ideala s an aperitif, fresh cheese, light first courses ex cous cous vegetables SERVING TEMPERATURE: 6-8° C ALCOHOLIC GRADATION: 12.0% vol

Prosecco Brut Doc

METHOD OF TRAINING : Guyot exposure north – south SOIL: gravel alluvial origin VARIETA’: Glera 100% HARVEST : Mechanical harvesting and pressing within 20 minutes of the harvest VINIFICATION: Seconda rifermentazione in autoclave con metodo Charmat
SUGAR CONTENT: 8 GR/LT SENSORIAL FEATURES: Fine perlage, fruity hints of pear, fresh at palate SERVING SUGGESTIONS: Ideal as an aperitif and with sea food dishes. SERVING TEMPERATURE 8-10° C ALCOHOLIC GRADATION: 11.5% vol

Friulano Doc Friuli Grave

METHOD OF TRAINING : Guyot exposure north – south SOIL: gravel alluvial origin VARIETA’: Friulano 100% HARVEST :Mechanical harvesting and pressing within 20 minutes of the harvest VINIFICATION: Short cold maceration for 4-6 hours. Fermentation at a controlled temperature (18 ° C). Aging in stainless steel vats
SENSORIAL FEATURES: straw yellow with greenish hints. The bouquet is floral with orange blossom hints, white peach and mineral aromas. The palate is bilance and easy to drink. This is a frank, direct wine. SERVING SUGGESTIONS: Ideal as an aperitif, with young cheeses and typical friulan San Daniele ham with figs. SERVING TEMPERATURE 8-10° C ALCOHOLIC GRADATION: 12.5% vol

Pinot Grigio Doc Delle Venezie

METHOD OF TRAINING : Guyot exposure north – south SOIL: gravel alluvial origin VARIETA’: Pinot Grigio 100% HARVEST : Mechanical harvesting . VINIFICATION: traditional white vinification. Temperature controlled fermentation ( 18 °) Aging in stainless steel vats.
SENSORIAL FEATURES: The colour is straw yellow with greenish shades. The bouquet is fruity, white peach, and floral, violet and acacia. The palate is pleasant, fresh and mineral. Very persistent. SERVING SUGGESTIONS: The success of this wine is its versatility. Perfect a san aperitif, soft cheeses, Pasta with tomato, fish soup. SERVING TEMPERATURE 8-10° C ALCOHOLIC GRADATION: 12.5% vol

Sauvignon Doc Friuli Grave

METHOD OF TRAINING : Guyot exposure north – south SOIL: gravel alluvial origin VARIETA’: Sauvignon 100% HARVEST : Mechanical harvesting early to underline the vegetal traits. VINIFICATION: Soft pressing of the grapes and traditional white vinification with fermentation at a controlled temperature (18 ° C). Aging in stainless steel vats and after in bottle to evolve the sensorial features.
SENSORIAL FEATURES: Colour: straw yellow. The bouquet is typical of the variety with clear vegetal hints: (sage, green pepper, nettle, tomato leaves, boxwood).The flavor is fresh and persistent with a vegetal aftertaste. SERVING SUGGESTIONS: Light starters, Pasta with vegetable spring, eggs and asparagus SERVING TEMPERATURE 8-10° C ALCOHOLIC GRADATION: 12.5% vol