Azienda Agricola le Ragose di M. e P. Galli e C. soc. agr.

Località Le Ragose 1, 37024 Arbizzano di Negrar (VR)
Italy

Telephone +39 045 7513241
Fax +39 045 7513171
leragose@leragose.com

This company is co-exhibitor of
WINEDEMARCO DOMENICO DE MARCO

Trade fair hall

  • Hall 16 / E64
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand E64

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.21  Veneto

Our products

Product category: Veneto

Amarone Classico DOC "Marta Galli"

This wine originates from an extreme selection of the grapes.
The refinement of the product in French oak barrels for the different organoleptic characteristics from our traditional product, Amarone della Valpolicella Classico.

Wine
Dry Red
Grapes
50% Corvina, 20% Rondinella, 20% Corvinone, 10% other varieties authorized
Harvest
We collect only the bunch with grapes not too close together, to allow air to circulate through for a better drying process.
Bunches are harvested by hand, directly in the vineyard, during the month of September, and placed to dry until January at controlled humidity and temperature on flat, wooden trellises.
This process is called "Appassimento"
Vinification
In red after destemming.
Fermentation in stainless steel tanks for about 20-30 days with indigenous yeasts; than in steel tanks for 8-10 months.
Ageing in new oak barrels (Allier, Troncais, Vosges) for 24-36 months.
Bottling for at least 6 months.
Alcohol
15° - 16°
Tasting Notes
Intense, extraordinarily powerful, yet rich in tannins, with hints of black cherry.
Hot, strong, full and velvety with a pleasantly bitter taste, elegant and well balanced
Food Match
Roasts, Red Meat, Chocolate, Fresh Cheese
Serving Temperature
18°C (64°F) - 20°C (68°F)
Planted Area
Grapes selected on the surface of 16 hectares of vineyards of several years of planting
Exposure
West - Southwest
Soil
Red and brown clays, and Eocene limestone.
Plantation
Simple trellis
Plants per hectare
3300 - 4200
Average Production
3.000 bottles (not every year)
Acidity
5.5 - 6.5 grams/liter

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Product category: Veneto

Valpolicella Classico DOC

Young wine of medium alcohol, should be drunk within one - two years in order to fully appreciate its fragrance and its vibrancy.



Wine
Dry Red
Grapes
50% Corvina, 20% Rondinella, 20% Corvinone, 20% other authorized grapes.
Harvest
Picked up by hands, with soft press of the destemmed grapes
Alcohol
12.50°
Tasting Notes
Brilliant ruby red, fresh scent of cherry.
FoodMatch
Starters, Pasta, Soup, White and Red meat
Serving Temperature
Room temperature, slightly chilled in Summer
Planted Area
Selected grapes on 16 hectares of vineyards of several years of planting
Exposure
West - Southwest
Soil
Red and brown clay, on Eocene limestone
Plantation
Simple trellies
Plantes per Hectar
3300 - 4200
Acidity
5.50 - 6.00 grams/liter

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Product category: Veneto

Recioto

Production is limited to 15.000 - 20.000 bottles/year
The world "Recioto" derives from the local dialect "recia" meaning "ear", indicating the top of the cluster, the richest and most exposed to the sun.
Such as Amarone, Recioto is a wine of great structure and good alcohol, with sugar residues that make it sweet o sweetish.
A special feature of the grapes set-aside is the formation of the "noble mold", a special mold that gives the wine its typical aroma.
It was the first DOCG wine of Veneto.


Wine
Sweet Red
Grapes
50% Corvina, 20% Corvinone, 20% Rondinella, 10% other varieties authorized
Harvest
Grapes are selected directly from the vineyard during harvest and placed in small crates of plastic and wood.

Vinification
Following harvest the grapes are laid out in single layers in small wooden boxes where they will slowly dry until January or February.
Fermentation for about 10-12 days with indigenous yeasts in temperature controlled stainless steel, where they will stay for a period of 12 months followed by 1-2 years in Tonneaux of Allier oak casks, followed by repeated decantation and filtration to bottling.
Alcohol
15°- 16°
Tasting Notes
Dark ruby red color and nuances of ruby red, low transparency.
Intense concentrated black cherry and currant.
Dense, ripe and lush wild berries with a hint of dark chocolate.
An unusual dessert wine of power and elegance, harmonic and enticing.
Food Match
Gorgonzola cheese, Dark chocolate desserts, Cheesecakes, Hazelnut and Almond desserts.
Serving Temperature
Room Temperature
Planted Area
Grapes selected in 16 hectares of vineyards of several years of planting
Exposure
West - Southwest
Soil
Red and brown clays, and Eocene limestone.
Plantation
Simple trellis
Plants per Hectar
3300 - 4200
Average Production
10 - 20 hl/year (not every year)
Acidity
6 - 7 grams/liter

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Product category: Veneto

Cabernet Sauvignon

Austere wine, suitable for long aging

Wine
Dry Red
Grapes
100% Cabernet Sauvignon
Harvest
Grapes manually selected, and placed in wood and plastic trays directly in the vineyard.
Vinification
The grapes are macerated for up to 12 days and fermented at cool temperatures in stainless steel tanks, followed by 24 months ageing in new and used Troncais and Allier oak casks
Alcohol
13,50°- 14°
Tasting Notes
Deep, dense ruby red with violet reflections. Lush and powerful bouquet full of cassis, olive, dark chocolate and pepper. Distinctive, ample and full with a long and persistent finish
Food Match
Pasta dishes, Roasted red and white meats (especially lamb and duck), Gorgonzola cheese and Radicchio dishes
Serving Temperature
Ambient Temperature
Planted Area
Grapes selected in 1.64 acres of vineyards planted since 1987
Exposure
West - Southwest
Soil
Red and brown clays, and Eocene limestone.
Plantation
Simple trellies
Plantes per Hectar
3300 - 4200
Acidity
5.80 - 6.50 grams/liter

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Product category: Veneto

Amarone Classico DOC

The grapes selected for this wine must meet the requirements of body, color and alcohol content suitable for aging and duration in the bottle.

Wine
Dry Red
Grapes
50% Corvina, 20% Rondinella, 20% Corvinone, 10% other authorized grapes.
Harvest
The grapes are harvested by hand, directly in the vineyard during the month of September, and placed directly into small plateuax of wood, on single layer, to be then placed to dry on wooden trellises until January/February.
This process is called "Appassimento"
Vinification
Fermentation in temperature controlled stainless steel tanks for about 20-30 days with indigenous yeasts, where they for a period of 8-10 months.
Aging for 4/5 years in Slavonian oak casks with capacity from 10 to 60 hectoliters.
Alcohol
15° - 16°
Tasting Notes
Dense, ripe and lush berries with a hint of dark chocolate. This is a wine of power and elegance, harmonic and enticing. The finish is long and satisfying

Food Match
Wild game birds, Wild goat, Risotto all’Amarone, Gorgonzola cheese, Dark chocolate desserts, Cheesecakes, Hazelnut and Almond desserts.
Serving Temperature
18°C - 20°C
Planted Area
Grapes selected on the surface of 16 hectares of vineyards of several years of planting
Exposure
West - Southwest
Soil
Different, consisting mainly of red clay and brown, and "toar" on Eocene limestone
Plantation
Simple trellis
Plants per Hectar
3300 - 4200
Acidity
5.5 - 6.5 grams/liter

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About us

Company details

"The quality of a wine cannot be distinguished from the place of origin of the grapes and from the persons who produce it."

North of Verona, in the town of Negrar, at the Valpolicella zone’s highest point (350 m - 1,148 feet), the Le Ragose estate overlooks gentle, lush green hills.
In 1969, enologists Arnaldo Galli and his wife Marta bought the 70-acre Le Ragose estate, which had been abandoned. Recognizing that many excellent vineyard sites had been abandoned in favor of more easily-farmed sites on the plains, they replanted the Le Ragose and Le Sassine vineyards and began making Amarone and Valpolicella in as natural a way as possible.

Here, 40 acres of terraced vines face southwest on steep slopes, well above the frequent, notorious winter nebbia (fog), which lingers below. The soil is clay laced with magnesium, calcium and iron on well-draining tufaceous subsoil. The ideal “above-the-fog” location (low humidity and excellent sun exposure) is particularly suited for appassimento, the process of drying grapes essential to Amarone production; it also allows for successful ripening of minor indigenous varietals, which few producers can claim.

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