Vinted for Foodies
Tuffo Pinot Grigio
The Tuffo Pinot Grigio vineyards are situated in the Veneto region in the provinces of Verona and Treviso. Juice is left on the lees for up to 2 weeks before undergoing a light filtration to retain its natural attributes. This pleasant and delicate Pinot Grigio is fermented in oak barrels and finished in stainless steel tanks.
Appearance: Light straw
Bouquet: Aromas of pear, citrus, blossom flowers and slight hint of toasted oak.
Palate: Notes of granny smith apples and burst of lemon on the finish. This is a pleasantly fresh and harmonious wine with well balanced acidity.
Pairing: Pairs best with appetizers, light pastas, grilled vegetables and seafood.
The Amarone vineyards are located on the hillside of Valpantena in North Eastern Valpolicella where the grapes are harvested by hand. Tuffo Amarone is made using the Passito method where the grapes are partially dried on straw mats in order to concentrate the grapes’ flavors and sweetness prior to vinification. At the end of January, the grapes are pressed and left to ferment for 25-30 days. After the final press, the wine is stored in stainless steel tanks where malolactic fermentation takes place. The wine is aged for 18-20 months in small French oak barrels before going into the bottle. Once in the bottle, the wine ages for another 3-4 months.
Appearance: Deep ruby-red
Bouquet: Vibrant fragrances of currant, blackberries and sweet almonds. Warm and rich, with subtle hints of vanilla.
Palate: A full-bodied wine with silky tannins and a long, lingering finish.
Pairing: Excellent with grilled meats, stews and rich cheeses.
The Tuffo Soave vineyards are situated in the North Eastern section of Verona where the soil is volcanic. The soil is made of decomposed volcanic rock that produces beautifully crisp wines. Juice is left on the lees for up to 2 weeks and then goes through a light filtration to retain its natural characteristics. The wine is stored in stainless steel tanks and aged in the bottle.
Appearance: Light straw
Bouquet: Delicate aromas of lemon and citrus fruits followed by almond which is typical for these varietals.
Palate: This wine is light to medium bodied with a crisp finish.
Pairing: Pairs best with appetizers and pasta courses like risotto and most seafood dishes.
The Valpolicella vineyards are located in the Valpolicella Hills in Northern Verona. The grapes undergo traditional pressing, with macerations on the skins and the addition of selected yeasts. Fermentation lasts about 12 days and takes place at a controlled temperature of 22-23 degrees Celsius. After malolactic fermentation, the wine is held in stainless steel tanks until bottling to retain its fruit and crispness.
Appearance: Medium ruby-red
Bouquet: Juicy and soft, with lively cherry-like perfume. Hints of plum and tea play on the mid-palate.
Palate: Youthful, medium-bodied wine with a fresh, lifted finish.
Pairing: Ideal with pasta dishes, roasted meats, game and cheeses.
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