WINEMAKER Matt Thomson
REGION Veneto, Valpolicella
GRAPE VARIETY Corvina, Rondinella
PRODUCTION 4,800 bottles
SOIL Stoney, chalky
Sustainably farmed vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit. The harvest took place by hand. The wine was made using a traditional Veronese practice known as ‘ripasso’. Traditionally, the young wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The new approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. The blend of modern and traditional winemaking produces a wine that is unique among Ripasso wines. Following fermentation, the wine is aged for just
over a year in a mixture of large oak and small, French oak barrels prior to bottling.