Corvinone is a vine for much time considered just a clone of Corvina variety; only in 1993, thanks to genetic researches, they discovered that this grape holds its own genotype. It shows some similarities with Corvina, such as very big berries, protected by a thick and hard skin with a dark blue colour, but its bunches are really bigger (see also wikipedia)..
Well suitable for withering this grape gives wine, a part from a nice colour, the characteristic almond taste.

It is the most important white grape in Verona surroundings, the main vine used in Soave wine production. The vine relies on a long biological development and it is therefore featured by a late maturation. Bunches are winged and show a stretched shape, while their berries have a hard and very yellow skin; sometimes, it is even reddish when it reaches a complete ripeness(see also wikipedia)..
Its relatively low acidity, makes this vine particularly suitable for the production of wines which have to be enjoyed young but, as far as hardness of berries’ skin is concerned, it is also fit for withering in view of the production of Recioto wines.

Its name comes from the abundant bloom covering berries, so as to make them almost “floured” as they were first in a mill. Vineyard resistant to molds but sensible to cold, it needs to be cultivated on the hill in dry, well airy and sunny locations. The bunch has middle size with a pyramidal shape slightly stretched and reaches lately its ripeness (see also wikipedia).
It gives wine smells of strawberries and raspberries together with mineral notes and a good alcoholic level.

Very ancient autochthonous vine, it is thought that it may be an evolution of a variety carried here by Greeks in Roman domination times or, more probably, a domestication of wild local grapes. The vine risked to go out several times: because of extraordinary climate adversities, diseases coming from other lands in various ages, and due to winegrowers’ abandon, due to its low production. Supposedly, its name comes from the high appreciation shown by birds, (“osei” in Veronese dialect). Always in our vineyards, this grape was used in blend with other varieties, even if in extremely low percentages. In Nineties, we decided to dedicate to it a whole vineyard in order to produce Entis.
Its berries are rich in anthocyanins and tannins (giving the wines a nice colour also in long ageing periods) and featured by a thick and hard skin allowing grape to be particularly fit for withering.

Grown from a spontaneous blend between Raboso Piave and white Marzemina. We do not know if it owes its name to the homonymous Piave’s tributary or to the high and aggressive, almost “angry” acidity of the must. Surely, it deals with a “hard” grape, which, vinificated in purity, produces a wine with a difficult drink, intense acidity with very tannic scents of morello cherry (see also wikipedia)..
Due to these tough features this vine is scarcely spread, and irremediably oriented to be forgotten, nevertheless, if wisely measured out, it can give a whipping of unique personality to structured wines.

Very rustic vine, it stands critical weather conditions like frost, various diseases and water stress. There are rare historical information about this variety. The first traces date back to the end of 19th century, when the vine was described with strong and short branches, rather small leaves and middle sized bunches with small, not too packed, dark, sweetish berries with hard skin.
(see also wikipedia)..
Well fit for withering thanks to its remarkable resistance to infections caused by mould during this process. Vinificated in purity it shows similarities with Corvina, even if with less strength; it is very good for the production of wine blended with other grapes.