Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%. Certified Organic, Minimal Sulfites, Spontaneous Fermentation w/ Native Yeast.

HISTORY: Vineyards owned by the Vaona family, located in the hills of the Classic Valpolicella area, at an altitude of about 200-250 meters above sea level. The wine cellar dates back to the 17th Century.

ABOUT: Alluvial soil on calcareous basalts, favored by an excellent exposure. Some vineyards are characterized by terracing defined by renowned dry walls (called “marogna”). Grapes are usually picked in the month of October. In years when the ripening process does not reach optimal completion, some of the grapes are placed in small wooden crates to dry in order to obtain an increase in sugar content and appropriate polyphenolic ripeness.

VINIFICATION TECHNIQUE: After pressing, the fermentation process takes place for 8-10 days with continuous contact with the marcs, followed by racking and then by pressing. The wine then undergoes partial clarifying by decanting, after which the Valpolicella wine remains in stainless steel tanks for 6-7 months, followed by an additional 60 days in bottles.

TASTING NOTES: Ruby Red color w/ Garnet Hints. This wine opens with aromas of Red Berries and Forest Floor, w/ whiffs of Baking Spice & Pepper. The bright palate shows Raspberry Jam, White Pepper & Star Anise, w/ smooth tannins & a med. finish.

FOOD PAIRING: Pair with Cannelloni, Cold Cuts and Salami, Pasta with Meat sauce, Risotto, Medium-aged Cheeses, Roast Meats, Beef, Wild Game, Pizza.