Paolo Cottini

Paolo Cottini Valpolicella Classico DOC

60% Corvina, 30% Corvinone, 10% Rondinella - Annual production: 15,000 bottles 

Genio del Pago Soave DOC

100% Garganega - Annual production: 12,000 bottles



Harvest: By hand

Total area under vine for Paolo Cottini line:  7 hectares

Total production of the farm: Paolo Cottini line - 60,000 bottles, Genio del Pago line - 150,000 bottles

Farming method: Sustainable

Fermentation and Vinification of the Soave: After soft pressing, the juice is aged in stainless steel and bottled in January after the harvest

Fermentation and Vinification of the Valpolicella: The juice begins fermentation on the skins for 10 - 12 days and fermentation is complete after about 25 days.. The juice is then further aged for several months in stainless steel prior to bottling.