CELLAR AND PANTRY

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We are renovating an old house, respecting its original characteristics. A place where you can find products not only of Terre di Molina but also of other organic local agricultural enterprises. 

WINE

Ardarì is a wine that comes from a very balanced viticulture, achieved by taking into account every change in the weather and the different composition of the soils when tending the vineyard. The altitude of the vineyard strongly influences agronomic choices and the high temperature range, as well as the medium-low summer temperatures, amplifies the aromatic potential, enforcing a limited yield per hectare in order to achieve optimal ripeness.

foto vino 

Denominazione: Veronese Bianco IGT
Area: Valle di Molina, Fumane
Vigneti: Vigneto Ardarì
Ettari: 1,33 ha
Altitudine: 450 m
Esposizione: Sud ovest
Natura del suolo: prevalentemente calcareo, con intrusione di argilla e marne.
Uve: Traminer. Riesling Renanao, Trebianello ed altre uve aromatiche
Sistema di allevamento: guyot
Densità dell’impianto: 5.500 ceppi di ettaro
Resa media: 80 q.li ettaro
Vendemmia: manuale
Vinificazione: la vinificazione a freddo delle uve, da cui viene estratto il mosto in maniera soffice e al riparo dalle ossidazioni, mira a preservare tutto il potenziale aromatico. Il vino fermenta lentamente a basse temperature fino all'esaurimento degli zuccheri ( per 15 - 20 giorni). La malolattica viene evitata e tutta la fase post-fermentativa prevede un batonnage delle fecce fini per stabilizzare il vino ed arricchirlo in componenti nobili.
Imbottigliamento: a fine febbraio, inizio marzo.

Dati analitici:
Alcol: 12% vol.
Estratto secco: 17 g/l
Acidità: 6 g/l
Zuccheri residui: 1,9 g/l

Temperatura di servizio: 8/10° C.
 

Name: Bianco Veronese IGT ( White PGI Veronese wine)
Area: Valle di Molina, Fumane
Vineyards: Ardarì Vineyard
Hectares: 1.33
Altitude: 450 m
Exposure: South west
Nature of the soil: mainly limestone, with clay and marl intrusions.
Grapes: Traminer. Riesling Renana, Trebianello and other aromatic grapes
Training system: Guyot
Plant density: 5.500 vines per hectare
Average yield: 8.000 kilos per hectare
Harvest: Manual
Vinification:  cold vinification of the grapes, from which the juice is extracted in a soft manner to avoid oxidation, aiming to preserve all the aromatic potential. The wine ferments slowly (15-20 days) at low temperatures until all the sugars are depleted. Malolactic fermentation is avoided and during the whole post-fermentation process the lees are stirred to stabilize the wine and to enrich it with noble components.
Bottling: late February, early March.

Analytical data:
Alcohol: 12% vol.
Dry extract: 17 g /
 Acidity: 6 g / l
Residual sugar: 1.9 g / l
Serving temperature: 8/10 ° C.

 


JAM
We produce different kinds of jam with seasonal fruit, sugar, lemon juice. Fruit used: 100g per 100g of finished product. Total sugar content 45g per 100g. Store in a cool, dry place.

Produced and packaged for AZ. AGR. ARDARI ' di Agostino Sartori, Molina, Fumane (Verona), Italy.
Produced in the Laboratory of Croce dello Schioppo, Sant’Anna d'Alfaedo - Verona.



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OIL

At the moment we are producing olive oil with olives of Molina and the Valley of Fumane.

 

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FLOUR
Our next product will be stone milled hard wheat flour.


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Additional information