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The Le Chiusure Farm produces
two Garda classic d.o.c. (denomination of controlled
origin) wines: the Chiaretto, a delicate rosé
wine produced for over a century on the west
coast of Lake Garda, and Groppello, a red wine
which derives its name from a local variety
of grapes cultivated almost only on our hills.
We also produce two i.g.t. (indication of geographical
typicality) wines that age in oak barrels: Campei
and Malborghetto, whose names derive from local
place names. The production is completed by
our olive oil.
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Campei and Malborghetto are both wines that
age well and are bottled yearly also in limited
quantities of magnum and double magnum bottles
sold in wooden boxes as in the above picture.
Together with our three, six and twelve bottle
cases and the wicker baskets containing a selection
of our production, they are recommended in our
Christmas present catalogue for companies.
For those interested in ordering our products
or for information on pricing, payment terms
and shipment (both domestic and export) we can
be contacted at the following e-mail address
info@lechiusure.net
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Chiaretto
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View
label |
classified:
Garda classic d.o.c.
type: rosé
grape composition:
Groppello (65%), Sangiovese (25%), Barbera
(10%)
wine making:
limited contact with the skins (a few
hours) then controlled temperature fermenting
aging: in
stainless steel vats
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Groppello
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View
label |
classified:
Garda classic d.o.c.
type: red
grape composition: Groppello (85%),
Sangiovese (10%), Barbera (5%)
wine making: traditional with
a maceration period of 7-8 days
aging: in stainless steel vats
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Campei
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View label |
classified:
Benaco Bresciano i.g.t.
type: red
grape composition: Barbera (45%),
Sangiovese (40%), Marzemino (15%)
wine making: maceration periods
that vary from 10 to 30 days for the different
grapes that compose the wine
aging: immediately after the malolactic
fermentation in barriques and tonneaux
for 12 months for 70% of the wine and
the balance in stainless steel vats |
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Malborghetto
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label |
classified: Benaco Bresciano i.g.t.
type: red
grape composition: Rebo (50%),
Merlot (35%), Barbera (15%)
wine making: maceration periods
that vary from 20 to 30 days for the different
grapes that compose the wine
aging: immediately after the malolactic
fermentation in barriques for 12
months
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Olio extravergine d'oliva
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View label |
varieties: Leccino, Casaliva (a local
variety), Frantoio and Pendolino
bottles: available
in 0.5 litre and 0.75 litre bottles
harvest: depending on the variety,
between the 25th of October till the 25th
of November
sales: starting
December-January of each year, we sell
the oil produced from the olives harvested
in November
pressing:
centrifuge
acidity: between 0.2 and 0.4 depending
on the lots picked
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