Aldegheri Srl.

Via Alessandro Volta, 9, 37015 S. Ambrogio di Valpolicella (VR)
Italy
Telephone +39 045 6861356
Fax +39 045 7732817
info@cantinealdegheri.it

Hall map

ProWein 2018 hall map (Hall 15): stand F41

Fairground map

ProWein 2018 fairground map: Hall 15

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

RECIOTO DELLA VALPOLICELLA CLASSICO

Recioto is a renowned wine with a delightful sweet flavour. Although this characteristic makes the vinification process seem easy, in order to obtain a Recioto with finesse and class it is necessary to follow the production process carefully and skilfully, starting from the selection of the grapes when they are harvested up until they reach the bottle. When served, Recioto has an intense garnet colour and a highly complex bouquet of roses, violets, plum jam and wild fruit. It has an exciting flavour, whose delicacy brings to the mouth all the flavours perceived by the olfactory sense, amalgamated by a sweetness which is adds harmony and balance to the overall effect.

GRAPE VARIETIES
Corvina, Rondinella, Molinara, other indigenous or recommended varieties to finish.

VINEYARD: GEOGRAPHICAL POSITION AND CHARACTERISTICS
The vineyards are situated in the hills to the northwest of Verona in the classic Valpolicella area. The soil is volcanic-tufa, loamy-calcareous, stony. Production is low per vine and per hectare.

SYSTEMS: METHOD AND DENSITY
Simple pergoletta veronese with 3,500 vines/hectare.

VINTAGE: TIME AND METHOD
At the beginning of October, when slightly over-ripe, the grapes are harvested manually and selected with a view to subsequent raisining: the best parts are chosen, which are the external ones (in local dialect recie, meaning ears, giving rise to the name of the wine).

VINIFICATION
After thorough raisining, the grapes are destemmed and crushed at the beginning of February; during fermentation the must temperature stabilises at around 15°C. Long maceration (25-30 days) with daily pumping follows the fermentation process. After devatting (or separation of the marc) with 12% sugar remaining, "clean" racking is carried out 2-3 times. Towards May-June the wine is transferred to wood for ageing and the long fermentation process continues until December. After further "clean" racking, the wine is bottled and aged for a few months.

RECIOTO&CUISINE
Excellent with pandoro cake, it goes well with all dry sweets and is excellent with fondant chocolate; it should be tried with piquant cheeses. A good pick-me-up when sipped outside mealtimes. Serve at room temperature.

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Product category: Veneto

CUSTOZA LE RUNE

A whisper, alchemy, the secret language of the world that you can see through this wine with unique characteristics. Obtained from different mostly aromatic grape varieties, this wine is unique in terms of its pleasantness, armony end versatily.

GRAPES VARIETIES
Garganega, Trebbiano Toscano, Friulano, Malvasia, Riesling Italico, Cortese, Chardonnay a completare.

VINEYARD: GEOGRAPHICAL POSITION AND CHARACTERISTICS
The vineyards are situated to the southeast of the Lake Garda moraine basin. The average age of the vineyards is about 30 years. The hilly morainal soil, calcareous and gravely-sandy, is ideal for these white grapes.

SISTEMS: METHOD AND DENSITY
Guyot for about 5.000 vines/hectare and pergoletta veronese for 3500 vines/hectare.

VINTAGE: TIME AND METHOD
The grapes are harvested in two stages, at the end of August and in the second half of September, depending on the varieties. The grapes are carefully selected by hand, picked when fully mature and deposited in crates.

VINIFICATION
The vinification process starts as soon as the grapes are brought to the cellar. After roller crushing, the next step is cold maceration on the skins, which aids the extraction of the bouquet and variety typification. The must thereby obtained undergoes heat-controlled fermentation (at about 16°C). It is then put into steel tanks until the bouquet has been completely "cleaned". After a brief spell in the bottle, the wine is ready to be drunk.

LE RUNE & CUISINE
This bianco di Custoza is excellent with first courses with fish and shellfish in general, as well as being the perfect accompaniment to any fairly simple full lunch. Serve cool at 10-12°C.

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Product category: Veneto

FOLENDA BIANCO VERONESE

Folenda is the name given to the flint stone scattered around the region where the vines which produce this white wine grow. The grapes from which the wine derives are for the most part Trebbiano which flourishes in a unique climate: the morrainic hills to the south of Lake Garda. The result is a rare and subtle mix of flavour and aroma in a wine which evokes the intense, captivating fragrance of exotic fruit such as banana and apricot. Its full body completes a harmonious balance.

GRAPE VARIETIES
Typical Veronese varieties with a majority of Trebbiano.

THE VINEYARD (GEOGRAPHIC LOCATION AND CHARACTERISTICS)
The vines are situated to the south of Lake Garda and are, on average, more than 30 years old. The hilly, morrainic soil made up of alluvial deposits which are part chalky part sandy gravel, is ideal for these white grape varieties.

THE PLANTING SYSTEM (THE METHOD AND THE DENSITY)
Guyot system with approx. 5,000 vines/hectare. Pergola system is used for the Garganega and the local varieties which allows 3500 vinestocks.

HARVESTING (TIMING AND METHODS)
From mid to end September, the selection is done manually and the grapes are stored in crates.

VINIFICATION
The grapes are soft-pressed with a few hours of maceration with enzymes which suits the extraction of fragrances from these typical grape varieties. The must is then cleaned and separated. In this way, a perfect balance is achieved between the nose and the flavour: fragrant, full and smooth. The grape-must undergoes controlled temperature fermentation at around 20° C. Once malolactic fermentation has occured, the wine rests in stainless steel with a short refinement in the bottle.

FOLENDA WITH FOOD
Il Folenda is recommended as an accompaniment to starters, entrées and all forms of fish and shellfish dishes. It goes well with almost any full, light meal. It makes an excellent aperitif with savoury canapés and olives. Serve cool.

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About us

Company details

The Aldegheri family in the heart of the Valpolicella area since 1956

The Aldegheri family has been working in the heart of the Valpolicella area with passion and commitment since 1956, making daily improvements to the process which transforms the product for which this area is world-famous: wine.

The different members of the family each have their own areas of competence.

Lorenzo is responsible for the vineyards and vinification process, from selecting the grapes to controlling the fermentation and ageing times. Adriano, his younger brother, manages the administrative side of the business, including the purchase and implementation of production systems, with a strong emphasis on innovation.
Their cousin Vincenzo runs the company’s commercial and public relations sectors, coordinating the work of salesmen and marketing activities.

The second generation play a vital role, providing the company with constant updates in the relevant sectors, which enable it to operate successfully.

This family-run company can maintain perfect coordination between traditional technologies and a love of nature and its products which has led to a very high level of quality being attained over the years.

The Aldegheri wines are the result of the special attention paid to the vineyards, the scrupulous selection of grapes and constant perfecting of vinification technologies.

Taste them for moments of joy and pleasure and savour their subtle nature.

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