The Valley in a Glass

Our Wines

Valpo.

The Corvina, Corvinone and Rondinella grapes have been harvested fully ripe around 25 October 2018. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 14 days, with the temperature fluctuating between 22 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in oak barriques and in 10 hl oak barrels. No filtration was performed.

Total sulfur dioxide < mg/l 13
Alcohol 13,3%

0
bottles produced

Valpo.

The Corvina, Corvinone and Rondinella grapes have been harvested fully ripe around 25 October 2018. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 14 days, with the temperature fluctuating between 22 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in oak barriques and in 10 hl oak barrels. No filtration was performed.

Total sulfur dioxide < mg/l 13
Alcohol 13,3%

0
bottles produced

Le Quarette

The Corvina, Corvinone and Rondinella grapes have been harvested full ripe around 5 October 2019. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 14 days, with the temperature fluctuating between 23 and 27 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in oak and steel barrels. No filtration was performed.

Total sulfur dioxide < mg/l 35
Alcohol 12,2%

0
bottles produced

Vin del Leo

The Corvina, Corvinone, Rondinella and Molinara grapes have been harvested full ripe around 15 October 2018. The grapes have rested in boxes for 25 days. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 8 days, with the temperature fluctuating between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in a oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 28
Alcohol 14%

0
bottles produced

Arusnati

The Garganega, Malvasia and Bigolona grapes have been harvested full ripe around 12 September 2018. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 11 days together with the skin, with the temperature fluctuating between 18 and 22 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months in acacia barrels. No filtration was performed.

No sulfur dioxide added
Alcohol 11%

0
bottles produced

Le Quarette

The Corvina, Corvinone and Rondinella grapes have been harvested full ripe around 5 October 2019. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 14 days, with the temperature fluctuating between 23 and 27 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in oak and steel barrels. No filtration was performed.

Total sulfur dioxide < mg/l 35
Alcohol 12,2%

0
bottles produced

Vin del Leo

The Corvina, Corvinone, Rondinella and Molinara grapes have been harvested full ripe around 15 October 2018. The grapes have rested in boxes for 25 days. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 8 days, with the temperature fluctuating between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months, in a oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 28
Alcohol 14%

0
bottles produced

Arusnati

The Garganega, Malvasia and Bigolona grapes have been harvested full ripe around 12 September 2018. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 11 days together with the skin, with the temperature fluctuating between 18 and 22 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 16 months in acacia barrels. No filtration was performed.

No sulfur dioxide added
Alcohol 11%

0
bottles produced

Oil

A very small production is dedicated to extra virgin olive oil, cold pressed and coming from our 170 almost all centenary olive trees. The cultivars with which we produce the oil are those typical of our area: Grignano, Favarol and Pendolino.

We apply the philosophy of natural agricolture in the production of our oil as well: the plants do not undergo any chemical treatment.

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