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B e t w e e n S o a v e a n d V a l p o l i c e l l a . . .

The Soave hills formed during the Mesozoic, when, following powerful volcanic eructions the sea was replaced by hills. Basaltic soil, dark, rich of minerals perfect for the production of great white wines.

Grapes

Garganega is our only vine variety, used in 4 different interpretations to give life to wines with with particular and very enjoyable sensory and olfactory characteristics, that immediately identifies the production region.

Grapes Ripening

To give personality and style to our wines, we use a very peculiar technique: the double reasoned ripening. In early september, a part of the shoots of the vines , full of precious bunches, are cut and are left on the vineyard for approximately a month, stopping the ripening but safeguarding its acidity. For the rest, ripening continues, reaching the perfect sugar content for a correct alcohol content. The implementation of this innovative technique gives the result of a unique wine, that intensifies the characteristics of Soave.

Vinification

Passed the month necessary to the double reasoned ripening, the grapes are harvested by hand and then vinified. The fermentation is very slow, at least twenty days, and the following maturation lasts at least ten months in steel tanks. The Vigna Vecia requires instead a slow fermentation in oak barrels for at least three months to then settle in steel tanks for further two years.

Flavours

Fresh and sapid wines, with floral scents of peach blossom and fruity of apple, pineapple and peach and a pleasurable aftertaste of sour almond characteristic of Garganega. A wine that goes well with with meat and fish.

T h e L a n d S o a v e

V a l p o l i c e l l a

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Several are the hypothesis and interpretations of the name Valpolicella. But whether it comes from the greek “Policella” that is “land of many fruits” or from “policellae” land of the many wine cellars, it is anyhow a beautiful valley, rich of traditions where wine is the main protagonist of every table.

Soil

The kinds of soil in Valpolicella vary highly in the different areas, giving different sensory characteristics to each wine. Our vineyards are in the village of Fumane, historic heart of Valpolicella, at an height from approximately 250 to 400 metres above sea level. During clear sky days, one can admire the breathtaking panoramas breathing the “crisp” air coming from Garda Lake. This is moderately loose-packed soil with high components of gray and oceanic limestones and basaltic tuff that “give birth” to wine of the highest quality. Characteristic of this valley are the “marogne”: terracing little dry stone walls that gather heat from the sun bringing warmth to the roots.

Grapes

The grapes of the local tradition are really numerous. For our wines we have decided to follow tradition: Corvina, rich in anthocyanins and therefore generous in colour and with great ability to adapt to drying; Rondinella, highly resistant to critical climatic variations and Molinara, given up by most for its drying difficulties, but unavoidable if one wishes to strictly follow the tradition.

Grapes Ripening

Harvesting starts normally at the beginning of october when the grapes reach the right ripening, to end within the following 20 days.

Vinification

For Valpolicella Classico, fermentation takes place very slowly and for at least 20 days, always in contact with grape skins, to obtain its magnificent ruby red colour and delicious scent of cherry and raspberry. The Valpolicella Ribasso uses the marc of Amarone as a base for a rifermentation of Valpolicella Classico. Winter’s low temperatures slow down fermentation, allowing the maximum extraction of scents and aromas. Afterwards, a year of rest in a big oak barrel (tonneau), to soften and give equilibrium. The result is a fresh and intense wine with scents of blackberry jam and tobacco. The drying up of the grapes for Amarone lasts approximately 100/120 days, based on the season’s climate. After pressing and at least one month fermentation, the wine is put in large oak barrels (tonneau) for at least two years. After the bottling some more rest, to then be ready for consumption. Its enveloping scent and velvety body however reward for all the time one had to wait.

Flavours

The scent and flavour of Valpolicella are strongly present in every glass of these wines. Cherries, more and less ripened blackberries and hints of tobacco represent the style and tradition of this land. They go perfectly with dishes of meat and game.