CANTINA VALTIDONE SCARL

Moretta 58, 29011 Borgonovo Val Tidone (PC)
Italy
Telephone +39 0523 846432
Fax +39 0523 864582
segreteria@cantinavaltidone.it

Hall map

ProWein 2019 hall map (Hall 15): stand D71

Fairground map

ProWein 2019 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Wines from Europe
  • 01.01.09  Wines from Italy
  • 01.01.09.06  Wines from Emilia-Romagna

Our products

Product category: Wines from Emilia-Romagna

“Biò Valtidone” Ortrugo Sparkling

Grape Characteristics
Obtained in purity from the Ortrugo vine, autochthonous and specific of the Piacenza hills. The vineyards are cultivated respecting the environment according to the criteria of organic agriculture.

Winemaking
Soft pressing; “white” vinification (immediate separation of the skins); fermentation of the must in stainless steel vats at low temperature (about 18 ° c) to avoid altering the varietal aromas; natural refermentation in autoclave.

Organoleptic characteristics
Fragrant white froth; straw-colored with green reflections; perfume of fresh flowers, penetrating and clean, with hints of fruit (pineapple, plum, apple); dry, sparkling, frank, delicately fruity taste. Served at 9-10 ° c, it goes well with starters, first and second light dishes.

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Product category: Wines from Emilia-Romagna

“50 Vendemmie” Gutturnio still

Grape Characteristics
The grapes of Barbera 55% and Bonarda 45% are grown in the most classic area, the oldest and most suitable of the Colli Piacentini. The old vines are planted on silty-clay soils with particular characteristics on a hilly slope (200-300 m.s.m.); with a minimum age of 50 years, where the yield varies depending on the year from 80-100 quintals / hectare.

Winemaking
The harvest takes place at the end of September, the grapes are selected and harvested manually. After pressing and destemming, the must is fermented in steel vats at a controlled temperature remaining in contact with the skins (maceration of the skins in the must) all this to obtain a complete extraction of the aromas and flavors. Once the fermentation is complete, the assembly phase proceeds, where the wine begins its maturation phase for a certain period of time, after which it is bottled to complete its refinement phase before being put on the market.

Organoleptic characteristics
The ruby red color, its intense aroma and with a good complexity that are alternated by hints of vegetables with small red fruits and then move on to more evolved notes of jam.
The taste is a wine of strong character, dry, full, warm, with a freshness and flavor that distinguish it in its kind. Initially with a slightly firm tannin, then with time it will be kinder and broader. Served at a temperature of 16 ° -18 ° C, it is ideal to combine it with fillet and roasted duck and aged cheeses.

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About us

Company details

Cantina Valtidone, italian wines

Since 1966 passion and innovation tell a story of wines that are always new but with ancient flavors. In the heart of Val Tidone, immersed in the hills of Piacenza, just 60 kilometers from Milan, the cooperative Cantina Valtidone works and transforms the grapes of its 220 members and sells the wine obtained. Cantina Valtidone takes care of the bunch of grapes from the vineyard to ensure the preservation of the organoleptic qualities of the product right on the table, thus giving life to excellent “vini piacentini”.

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