The Valley in a Glass

Our Wines

Valpo. 2019

The Corvina, Corvinone and Rondinella grapes were harvested fully ripe around 25 September 2019. The spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 22 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in oak barriques and in oak barrels. No filtration was performed.

Total sulfur dioxide < mg/l 20
Alcohol %vol. 12,72

0
bottles produced

Le Quarette 2020

The Corvina, Molinara and Rondinella grapes were harvested full ripe around 25 September 2020. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 21 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a big oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 21
Alcohol %vol. 11,2

0
bottles produced

Vin del Leo

The Corvina, Corvinone, Rondinella and Molinara grapes were harvested full ripe around 15 October 2018. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a 10 hl oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 28
Alcohol %vol. 14

0
bottles produced

Arusnati 2019

The Garganega, Cortese, Malvasia Istriana and other white grape variety were harvested full ripe around 17 September 2019. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and then continued the fermentation without them. The fermentation temperature fluctuated between 19 and 22 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in acacia barrels. No filtration was performed.

Total sulfur dioxide < mg/l 12
Alcohol %vol. 11,06

0
bottles produced

Sandro 2021

The Rondinella grapes were harvested full ripe around 20 September 2021. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and then continued the fermentation without them. The fermentation temperature fluctuated between 21 and 24 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a steel barrel and was bottled in April 2022. No filtration was performed.

Total sulfur dioxide <mg/l 16
Alcohol %vol. 11,24

0
bottles produced

Meteora 2017

The Corvina, Rondinella, Molinara and Corvinone grapes were harvested full ripe around 7 September 2017. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and the temperature fluctuated between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a very fine grain French oak barrel and was bottled in April 2021. No filtration was performed.

Total sulfur dioxide <mg/l 26
Alcohol %vol. 16,3

0
bottles produced

Valpo. 2019

The Corvina, Corvinone and Rondinella grapes were harvested fully ripe around 25 September 2019. The spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 22 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in oak barriques and in oak barrels. No filtration was performed.

Total sulfur dioxide < mg/l 20
Alcohol %vol. 12,72

0
bottles produced

Le Quarette 2020

The Corvina, Molinara and Rondinella grapes were harvested full ripe around 25 September 2020. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 21 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a big oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 21
Alcohol %vol. 11,2

0
bottles produced

Vin del Leo

The Corvina, Corvinone, Rondinella and Molinara grapes were harvested full ripe around 15 October 2018. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The fermentation temperature fluctuated between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a 10 hl oak barrel. No filtration was performed.

Total sulfur dioxide < mg/l 28
Alcohol %vol. 14

0
bottles produced

Arusnati 2019

The Garganega, Cortese, Malvasia Istriana and other white grape variety were harvested full ripe around 17 September 2019. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and then continued the fermentation without them. The fermentation temperature fluctuated between 19 and 22 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in acacia barrels. No filtration was performed.

Total sulfur dioxide < mg/l 12
Alcohol %vol. 11,06

0
bottles produced

Sandro 2021

The Rondinella grapes were harvested full ripe around 20 September 2021. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and then continued the fermentation without them. The fermentation temperature fluctuated between 21 and 24 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a steel barrel and was bottled in April 2022. No filtration was performed.

Total sulfur dioxide <mg/l 16
Alcohol %vol. 11,24

0
bottles produced

Meteora 2017

The Corvina, Rondinella, Molinara and Corvinone grapes were harvested full ripe around 7 September 2017. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The must fermented in contact with its skins and the temperature fluctuated between 19 and 23 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine matured in a very fine grain French oak barrel and was bottled in April 2021. No filtration was performed.

Total sulfur dioxide <mg/l 26
Alcohol %vol. 16,3

0
bottles produced

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