Trade & Investment Agency

Wine produced with grapes from the Jago vineyard, one of the best crus of Valpolicella, spreading over the Negrar valley. It is made with the traditional “Ripasso” technique, exclusive heritage of Valpolicella and its oenology.
Rich in scents of wild red fruits and spices, it distinguishes itself for its elegance and easy-drinking quality.

- Varieties:
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.

- Geographical location:
Estate’s vineyards in Jago (Negrar di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

- Characteristics of the vineyard:
Altitude: between 240 and 252 m above sea level.
Exposure: east.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 3,300 to 4,000 vines per hectare.
Yield: 80-100 quintals of grapes per hectare.

- Harvest:
Manual harvest, from the beginning to middle October; the grapes are carefully selected and placed in small baskets.

- Vinification:
The berries are gently destemmed and crushed.

- Fermentation: in steel tanks.
Fermentation temperature: 16-22 °C.
Length of maceration: 12 to 14 days, with daily remontage and 1 or 2 delestages.
Malolactic fermentation: autumn

- Ripasso: traditional technique which involves maceration-refermentation on the grape skins and solid matter left over from the fermentation of Recioto-Amarone.

- Ageing:
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 12 months in 2000-2500 litre Slavonian oak casks.
in bottle: 6 months.

- Wine characteristics:
Colour: deep ruby red with light garnet.
Aroma: predominant berries, with scents of sour cherry and cherry, light floral notes that recall hibiscus flowers. Light spices complete a complex bouquet of aromas.
Taste: elegant and velvety tannins give a good structure and a long lasting flavor, though the wine is fresh and drinkable.

- Alcohol content:
14% Vol.

- Food pairing:
With white and red grilled meat, roasts and fresh or semi mature cheeses.
Service
Serve at 18 °C, in medium bowled glasses.

- Shelf life:
4-5 years.

Web site
https://winetasting.villaspinosa.com/pagine/jago-valpolicella-ripasso-classico-superiore-doc-en.asp

It is our youngest Amarone, a perfect combination between tradition and present, between easy-drinking quality and intensity, able to face longer aged Amarone wines in terms of taste and peculiarity. The big deal of this wine is the origin from a land historically devoted to great wine production as the Valpolicella Classica is. Lively as its red colour, it’s an important wine, elegant and modern, food friendly.

- Varieties:
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.

- Geographical location:
Estate’s vineyards in Jago and Costa del Buso (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica.

- Characteristics of the vineyard:
Altitude: between 230 and 423 m above sea level.
Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 3,300 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.

- Harvest:
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

- Drying:
3-4 months during which the grapes lose about 30% of their original weight.

- Vinification:
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.

- Ageing:
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 12 months in 2000-2500 litre Slavonian oak casks.
in bottle: 12 months.

- Wine characteristics:
Colour: ruby red with light garnet.
Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices.
Taste: full bodied, smooth tannins, good acidity.

- Alcohol content:
16.5% Vol

- Food pairing:
With roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.

- Service:
Serve at 18 °C in large bowled glasses.

- Shelf life:
15 years.

Web site
https://winetasting.villaspinosa.com/pagine/anteprima-amarone-della-valpolicella-classico-doc-en.asp

The Amarone “Albasini” is the most representative wine of our winery.
It is our idea of Amarone: a wine that stands out for its traditional and austere style. Fineness and elegance are its strength and its identity.
Since the vintage 2010, we have dedicated it to our ancestors, the Albasini, who built the cottage of Figari and began to cultivate the surrounding fi elds, now planted with vines.
Figari is today one of the three cru vineyards of our winery and a natural terrace on the Valpolicella Classica, overlooking the valley of Marano di Valpolicella.

- Varieties:
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.

- Geographical location:
Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

- Characteristics of the vineyard:
Altitude: between 230 and 275 m above sea level.
Exposure: west.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 4,000 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.

- Harvest:
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

- Drying:
3-4 months during which the grapes lose about 30% of their original weight.

- Vinification:
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.

- Ageing:
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 4 years in 2000-2500 litre Slavonian oak casks.
in bottle: 12 months.

- Wine characteristics:
Colour: garnet red.
Aroma: scents of blackberry, bilberry and black currant with notes of vanilla, tobacco, chocolate, caramel and spices such as cinnamon and nutmeg.
Taste: soft tannins makes the wine harmonic, good structure and elegance well balanced with the alcohol content.

- Alcohol content:
16% Vol

- Food pairing:
With roasts and game. It is also a dialogue or meditation wine and it may be enjoyed on its own after the meal.

- Service:
Serve at 18°C in large bowled glasses.

- Shelf life:
15-20 years.

Web site
https://winetasting.villaspinosa.com/pagine/amarone-della-valpolicella-classico-doc-en.asp

Dedicated to our ancestors, the Guglielmi, who first cultivated the vine in Jago in the 19th century: it is a return to origins. Produced only in the best vintages, it is a hymn to the Amarone tradition. Aged in wood for eight years, in the cool darkness of the cellar, it is a wine for great tasting experiences.

-Varieties:
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.

- Geographic location
Estate’s vineyards in Jago (Negrar in Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

- Characteristics of the vineyard:
Altitude: between 240 and 252 m above sea level.
Exposure: east.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 3,300 to 4,000 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.

- Harvest:
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

- Drying:
3-4 months during which the grapes lose about 30% of their original weight.

- Vinification:
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.

- Ageing:
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 7 years in 2000-2500 litre Slavonian oak casks.
in bottle: 12 months.

- Wine characteristics:
Colour: garnet red.
Aroma: scents of jam, spices, cherries, morena cherries, dried fruit and notes of tobacco and cacao.
Taste: spicy and balsamic taste. Rich and elegant. Intense with a long lasting and well balanced flavor.

- Alcohol content:
16% Vol.

- Food pairing:
It can be drunk on its own or paired with semi-mature cheese, local if possible, or with nuts such as walnuts, almonds and hazelnuts, pumpkin seeds or dates. Also with partridge, pigeon, pheasant and woodcock, the royalty of wild fowl.

- Service:
Serve at 18 °C in large bowled glasses.

- Shelf life:
15-20 years.

Web site
https://winetasting.villaspinosa.com/pagine/guglielmi-di-jago-amarone-della-valpolicella-classico-doc-en.asp

Guglielmi di Jago 20 years is the top of our project to enhance the Valpolicella heritage: the Amarone. Resulting from an extraordinary vintage in the Valpolicella, this wine ages 18 years in wood. The long aging dresses it up with silk and complex aromas. It infuses harmony and invites you to enjoy great emotions. It is dedicated to our ancestors, the Guglielmi, who started to plant vines in the nineteenth century in Jago: it is the return to the origins.

- Varieties:
Corvina Veronese, Corvinone, Rondinella and Molinara.

- Geographical location:
Estate’s vineyards in Jago (Negrar in Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

- Characteristics of the vineyard:
Altitude: between 240 and 252 m 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 1,800 to 2,000 vines per hectare and Guyot, from 3,300 to 4,000 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.

- Harvest:
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.

- Drying:
3-4 months during which the grapes lose about 30% of their original weight.

- Vinification:
The berries are gently destemmed and crushed.
Fermentation: in steel tanks.
Fermentation temperature: 10-18 °C.
Length of maceration: 4-6 weeks, with daily remontage.
Malolactic fermentation: spring.

- Ageing:
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 17 years in 1200-2000-2500 litre Slavonian oak casks.
in bottle: 12 months.

- Wine characteristics:
Colour: garnet red.
Aroma: fine nose with evolved notes. Very rich cherry scents overlapping a thick background of chocolate and coffee. A breeze of aromatic herbs and light hints of cloves, pepper and ginger.
Taste: 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.

- Alcohol content:
15.5% Vol.

- Food pairing:
To drink this wine is an experience, an emotion for heart and mind.
A great meditation wine, intriguing with dark chocolate.
It can be matched with red meat, game, backyard meat, semi soft cheese.

- Service:
Serve at 18 °C in large bowled glasses.

- Shelf life:
15-20 years.

Web site
https://winetasting.villaspinosa.com/pagine/guglielmi-di-jago-20Anni-amarone-della-valpolicella-classico-doc-en.asp