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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.

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

Chiaretto

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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

Groppello

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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

Campei

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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

Malborghetto

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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

Olio extravergine d'oliva

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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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Le Chiusure via Boschette, 2 -25010 Portese di S. Felice d/B tel-fax 0039 0365 626243
e-mail: info@lechiusure.net