Veneto

Guerrieri Rizzardi, the historic wine-growing estate in the Veneto region, was established with the union of two ancient Veronese wine making families of substance: the Counts Guerrieri, owners of a centuries-old estate with vineyards and cellars in Bardolino, and the Counts Rizzardi, who acquired their vineyards in Negrar back in 1678, building the historic cellar of Pojega shortly thereafter.  The small estate of Dolcè in Valdadige has always belonged to the Guerrieri estate of Bardolino.  The Soave estate, with its vineyards and cellar in Costeggiola, at the center of the Classico area, was purchased in 1970.

Today, the estate is under the ownership of the Rizzardi family.  It remains a family business with vineyards in the four Classico areas with a thriving production of Bardolino, Valpolicella, Soave, and Valdadige.  Guerrieri Rizzardi is based in Bardolino, housed in the ancient building belonging to the Guerrieri family and its ancestors since 1450.  All the grapes come from estate vineyards and the wines are vinified and bottled in the cellars situated in each appellation.

At Guerrieri Rizzardi, the relationship between the land, heritage, and tradition has, for many years, molded their philosophy, yet they have never lost sight of innovation in their quest to produce a better bottle of wine.

Location: The grapes are cultivated on several hectares of vineyards on hilly land in the eastern part of the Verona wine area.

Harvest: The grapes are harvested in the coolest hours of the day, in order to retain the aromatic varietal freshness.

Soil: Predominantly deep clay soils with ideal sun exposure

Grape Variety: 100% Pinot Grigio

Plant Density: Between 2,500-5,000 vines/ha

Growing Method: Simple guyot, simple and double pergola

Vinification: Alcoholic fermentation after pressing of the de-stemmed grapes lasts for 10-12 days at 15-16°C in stainless steel temperature controlled tanks.

Aging: Several months in stainless steel tanks

Production: 60,000 bottles

Tasting Notes: Pear and white peach aromatics on the nose, and a richness on the palate.  Creamy texture and good concentration of ripe stone fruit balanced by freshness.

Food Pairings: Serve as an aperitif wine with dim-sum, spring rolls, grilled fish

Location: Made from the Tacchetto vineyard where the ground rises to the hill of Cavaion. This vineyard with its own particular sandy, clay soil peppered with small stones and its breezy, airy location produces a uniquely fragrant and intense Bardolino.

Production Area: 3.51 hectares

Soil: Partially sandy terrain interspersed with limestone pebbles

Plant Density: 5,000 vines/hectare

Growing Method: Simple guyot & cordon speronato

Grape Varieties: Corvina, Merlot, Rondinella

Vinification: Alcoholic fermentation of the de-stemmed grapes (10-15 days at a temperature of 25°C-30°C) in stainless steel temperature controlled tanks. This is followed by malolactic fermentation in tank.

Aging: Up to 6 months in stainless steel tanks

Production: 20,000 bottles

Tasting Notes: Markedly different from other Bardolino reds, Tacchetto has been singled out through the years due to the unique quality of the fruit it delivers. A fragrant red with a noticeable freshness to its darker fruit. No oak is used – this wine is all about the expression of the vineyard’s fruit.

Location: Using mostly the southern parcels in the single vineyard of Pojega and with a high proportion of late ripening Corvinone, all grapes are hand-picked and hand sorted. Pojega is a historic vineyard next to the famous garden of Pojega, bought in 17th Century by the Rizzardi family

Production Area: 10 hectares

Soil: Dark brown, clay rich soil

Plant Density: 1,600 (pergola) to 5,000 (guyot) per hectare

Growing Method: Double Veronese pergola planted 1978

Grape Varieties: Corvinone, Corvina, Rondinella, Molinara, Merlot

Vinification: Short maceration of de-stemmed grapes before alcoholic fermentation for 10 days at 25°C-28°C in stainless steel temperature controlled tanks. This is followed by the secondary fermentation technique of “Ripasso”: re-fermentation of the un-pressed skins of both estate Amarone wines.

Aging: 12 months in Slavonian oak (50hl) and French oak (5hl)

Production: Limited production of 65,000 bottles

Tasting Notes: With Pojega we try to avoid any overripe character or jamminess, the philosophy is to make a classic Valpolicella Ripasso. Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness.

Production Area: 10 hectares

Soil: Clay-sandy texture, medium calcareous

Pruning Method: Double pergola and simple guyot

Plant Density: 1,600 vines/ha (double pergola) and 5,000 vines/ha (simple guyot)

Average Age of the Vines: 30-36 years old

Grape Varieties: Corvina, Corvinone, Barbera, Merlot, Rondinella

Harvest: The ripened grapes selected by hand on the family estate in the heart of classic Valpolicella.

Vinification: The grapes are dried naturally in boxes for about 3-5 months in the ancient cellars of the estate. After destemming and pressing the grapes, alcoholic fermentation in thermo-conditioned steel tanks for about a month at 18°-28°C. Malolactic fermentation in barrel.

Aging: Approximately 12 months in 2.25 hl barriques and approximately 24 months in 25 hl barrels.  Aged in bottle for at least 9 months.

Food Pairings: Well suited to rich beef dishes and game, especially if combined with sweet and sour sauces; aged cheeses such as Cimbro and aged Pecorino.

Cellaring: 2022 – 2030+

Overview: Amarone made from grapes that are selected by hand from Rizzardi’s 3 Cru vineyards in the commune of Negrar: Calcarole, Pojega, and Rovereti.

Location: Grapes come from the 5 hectare, steep, rocky, terraced hillside vineyard of Calcarole as well as the gently sloping clay vineyards of Rovereti and Pojega in the heart of Negrar, the most celebrated of the communes in Valpolicella. Vine age is up to 36 years old.

Production Area: 15 hectares

Soil: Clay and sandy soil with limestone deposits.

Plant Density: 1,600 (pergola) to 5,000 (guyot) per hectare

Grape Varieties: Corvina, Corvinone, Rondinella, Barbera

Average Age of the Vines: 30-36 years old

Growing Method: Double pergola and simple guyot

Harvest: By hand with a strict selection of the more mature and loosely packed bunches of grapes

Vinification: Made from 100% dried grapes that have been raisened in old drying rooms of Pojega for 3-5 months. Alcoholic fermentation in stainless steel of the destemmed grapes, around one month at 25°C – 30°C followed by malolactic fermentation in oak barrels.

Aging: 12 months in 2.25 hl oak barrels and 24 months in 25 hl oak barrels

Production: Limited production of 50,000 bottles

Tasting Notes: Aromas of ripe, dark-berried fruit and sweet spice. The texture is rich and smooth with abundant, ripe fruit supported by oak.

Location: The vines in this single vineyard (many are over 25 years old) grow on a steep, rocky, terraced hillside vineyard with perfect south/south-west exposure.

Production Area: 5 ha

Soil: Stony, clay-limestone soil over a 50cm substrate of calcareous rock

Plant Density: 4,000 vines/hectare

Growing Method: Simple guyot

Harvest: Hand-picked with a meticulous selection in the vineyard where the bunches are placed directly into the drying boxes.

Vinification: Made from 100% dried grapes that have been raisened in drying room for 3.5 months. Long, slow fermentation for 1 month (20-25°C) followed by malolactic fermentation in oak.

Grape Varieties: Corvina, Corvinone, Barbera, Sangiovese, Rondinella

Aging: 12 months in 5 hl oak barrels + 24 months in 25 hl oak barrels

Production: 10,000 bottles

Tasting Notes: Very fine, pure, dark berried fruit balanced by freshness and vitality. Good cellaring potential.

Overview: This Prosecco is produced from grapes that come from vineyards that are well known to the Rizzardi family and their trusted growers.

Location: This blend is produced from grapevines located on the cool hillsides around Soligo.

Soil: Clay and limestone

Production Area: Several hectares

Grape Varieties: 100% Glera

Plant Density: 2,500 – 3,000/ha

Growing Method: Simple guyot, cappuccina

Vinification: De-stemming, crushing and pressing of the grapes in a pneumatic press. Vinified using the methode charmat and fermented approximately 20 days at a temperature of 15-16°C

Aging: In stainless steel vats for 2 to 3 months

Annual Production: 120,000 bottles

Tasting Notes: A good balance of refreshing crispness and pure, precise orchard fruit.

Food Pairings: Like other Proseccos this is an excellent aperitif, but unlike many it also serves as a good food wine.  It accompanies fresh fish and shellfish superbly.

Cellaring: Up to 3 years from release

Location: Made from selected plots throughout the Bardolino estate, planted in the villages of Cavaion and Bardolino, on the hills of the eastern side of Lake Garda.

Soil: Pebbly soil of glacial moraine origin with sandy-silty base, medium calcareous.  High levels of magnesium.

Grape Varieties: Corvina, Rondinella, Sangiovese, Merlot

Production: Around 45,000 bottles

Growing Method: Simple and double Pergola, simple Guyot

Plant Density: Between 1,720 and 5,000 vines per hectare

Root Stock: K 5 BB and SO4

Average Age of the Vines: 3 to 50 years

Yield: 13 tonnes – 91 hl per hectare

Harvest: Hand and machine harvested, depending on site

Vinification: Drawing of the vats after several hours of fermentation.  Followed by vinification as a white for 10-12 days at a temperature of 15-16° C in temperature controlled stainless steel vats.

Aging: 4+ months in temperature controlled stainless steel & concrete vats

Tasting Notes: The winemakers have finally achieved the color, fruit, and structural balance that they have been aiming for the last number of years.  This fruit rich but refreshingly dry rosé is now the ideal expression of Chiaretto from their vineyards.

Food Pairings: Rice dishes, pasta salad, ham, fried fish, mashed eggplant.

Cellaring: Drink within 1 to 3 years of the vintage

Location: The grapes are picked from the best vines of the single, hillside vineyard of Costeggiola (a Soave CRU) the vines are up to 60 years old. This vineyard has an elevated southern aspectmost suitable to bringing out the best in the vines.

Soil: Hillside terrain of a silty-sandy texture, rich in limestone on volcanic sub-soil.

Grape Varieties: Garganega, Chardonnay

Production: Around 9,900 bottles

Growing Method: Simple guyot and pergola

Plant Density: Between 2,500 and 4,000 vines per hectare

Root Stock: 41 b and 420 A

Average Age of the Vines: 10 to 60 years

Yield: 8 tonnes – 56 hl – about 7.500 bottles per hectare

Harvest: Hand harvested over several weeks

Vinification: Alcoholic fermentation, after pressing of the destemmed grapes, for 10-12 days at a temperature of 15°-16°C in concrete vats

Aging: Several months in temperature controlled stainless steel vats

Tasting Notes: By selecting some of the fruit a little earlier we have adapted to warm conditions and are able to accentuate Costeggiola’s freshness, which combined with its inherit intensity and complexity makes this a finely balanced, terroir focused, dry white.

Food Pairings: white meat (poultry and rabbit); goat’s milk cheese; meaty fish; antipasti

Cellaring: Best at 1 to 4 years from the vintage

Overview: From over 30 estate vineyards planted on some of the best hillside vineyards in the Classico DOC, around the villages of Bardolino & Cavaion.  Cuvée signifies that this is a specific selection, XV = 15th century, when the Bardolino estate began by the family’s ancestors.

Production Area: 25 hectares

Soil: Pebbly soil originating from glacial moraines with sandy-silty base, medium calcareous. High levels of magnesium

Grape Varieties: Corvina, Merlot, Ancellotta, Rondinella

Production: Around 30,000 bottles

Growing Method: Simple guyot, pergola, casarsa and cordone speronato.

Plant Density: Between 1,500 and 5,000 vines per hectare

Root Stock: 161.49 C, 3309C, 420 A, SO4

Average Age of the Vines: 3 to 25 years

Harvest: Hand and machine harvested depending on site

Vinification: Alcoholic fermentation of the destemmed grapes in temperature controlled stainless steel vats for 5-15 days at 20-28°C followed by malolactic fermentation in vats.

Aging: 3-12 months in temperature controlled stainless steel and concrete vats.

Tasting Notes: Cuvée XV is a quality selection of our vats and we strive each year to make a Bardolino with personality and intensity, although in no way heavy the wine has more depth and fruit concentration than is typical of the DOC.

Food Pairings: White meat (poultry/rabbit); mozzarella; creamy cow milk cheese, like mascarpone; dim-sum

Cellaring: Best at 1 to 4 years from the vintage