Montezovo Wine
Four generations
Red wine
Valpolicella
Grape varieties
Corvina 70% - Corvinone 20% - Rondinella 10%
Tasting notes
Intense aromas of black cherries. Hints of bitter almonds and ripe fruit.
Full bodied, intense and soft tannins. Long aftertaste.
Food pairings
Chicken, Pork, Pasta, Cheeze and Pizza.
Serving temperature: 16 - 18° C.
Vinification ad Aging
Harvested and handpicked in late September, the grapes are destemmed and pressed, fermented in neutral tanks for about 15–20 days at 20–24°C, then separated from the skins and kept for a few months on its fine sediment until bottling.
Red wine
Valpolicella Ripasso
Grape varieties
Corvina 70% - Corvinone 20% - Rondinella 10%
Tasting notes
Floral aromas of violet and geranium blend with ripe red fruit reminiscent of cherry and plum.
Juicy palate, with good freshness and drinkability, featuring present but non-aggressive tannins and medium persistence.
Food pairings
Red meat, cheeze, pasta.
Serving temperature: 16 - 18° C.
Vinification ad Aging
Made by the traditional Ripasso method, the September-harvest wine ferments in stainless steel, undergoes a second fermentation on Amarone pomace for added complexity, then matures for 24 months in tonneaux and large cone-shaped wooden tanks.
Red wine
Amarone
Grape varieties
Corvina 70% - Corvinone 20% - Rondinella 10%
Tasting notes
It opens with blueberry jam, then reveals balsamic and spicy notes of cinnamon with touches of violet and plum. Strong and decisive on the palate with vigorous tannins, supported by a clear fresh- sapid impression; the very long finish is accompanied by hints of citrus.
Food pairings
Red meat, cheezes and celebration meals.
Serving temperature: 16 - 18° C.
Vinification ad Aging
The grapes are dried in the fruttaio in Tregnago for about 100 days (losing 30–35% weight), then fermented with maceration for around 30 days at 20–24°C, aged 24 months in French oak barriques, blended and matured 6 months in large oak tanks, and bottle-aged at least 6 months before release.
White wine
Terralbe Lugana
Grape varieties
Turbiana 100%
Tasting notes
It opens with hints of white pepper, then stretches on fresh citrus, peach and floral, but to pull the strings are the notes of hazelnut. Subtle entrance to the sip where freshness is rightly exalted.
Food pairings
Aperitif, fish, pasta, white meat and soft cheeses.
Serving temperature: 10- 12° C.
Vinification ad Aging
The destemmed, crushed grapes macerate for 8–10 hours, are gently pressed and clarified in oxygen-free vessels, then ferment at 14–16°C for 15–20 days before resting on fine lees for about 5 months and aging a further 2 months in bottle.
Rosé wine
Syrma
Grape varieties
Mix of grapes from the Province of Verona.
Tasting notes
Intense aromas of black cherries. Hints of bitter almonds and ripe fruit.
Full bodied, intense and soft tannins. Long aftertaste.
Food pairings
Aperitif, risotto, white meat and fish.
Serving temperature: 10 - 12° C.
Vinification ad Aging
Harvested and handpicked in late September, the grapes are destemmed and pressed, fermented in neutral tanks for about 15–20 days at 20–24°C, then separated from the skins and kept for a few months on its fine sediment until bottling.
White wine
Custoza
Grape varieties
Garganega 40% - Trebbianello 30% - Chardonnay 30%
Tasting notes
Hints of fresh fruit, such as pear and green apple, floral hints. Dry, medium-bodied palate, bitterish almond finish.
Food pairings
Starters, risotto, fish and fresh cheeses.
Serving temperature: 10 - 12° C.
Vinification and Aging
After arriving at the winery, the grapes are destemmed and gently pressed, the must is statically clarified, then fermented in stainless steel at 14–15°C and left on its yeasts for about 4 months before bottling.
Company
Contact
info@njordvik.com
Copenhagen, Denmark Nanning & Hangzhou, China
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