The Valley in a Glass

Our Wines

Valpo. 2019

The Corvina, Corvinone and Rondinella grapes have been harvested fully ripe around 25 September 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 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 20
Alcohol %vol. 12,72

0
bottles produced

Le Quarette 2020

The Corvina, Corvinone and Rondinella grapes have been harvested full ripe around 25 September 2020. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 17 days, with the temperature fluctuating between 21 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 18 months 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 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 %vol. 14

0
bottles produced

Arusnati 2019

The Garganega, Malvasia and other white grape variety have been harvested full ripe around 17 September 2019. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 7 days together with the skin, with the temperature fluctuating between 19 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.

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

0
bottles produced

Sandro 2021

The Rondinella grapes have been harvested full ripe around 20 September 2021. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 4 days together with the skin, and then without. The temperature fluctuating between 21 and 24 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 7 months, in a steel barrel and 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 have been harvested full ripe around 7 September 2017. The 350 boxes of grapes rested in the loft for 3 months. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 30 days together with the skin, 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 other 3 years in a French oak barrel with very fine grain and 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 have been harvested fully ripe around 25 September 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 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 20
Alcohol %vol. 12,72

0
bottles produced

Le Quarette 2020

The Corvina, Corvinone and Rondinella grapes have been harvested full ripe around 25 September 2020. A spontaneous fermentation without temperature control was carried out in two 10 hl steel barrels. The grape must has fermented for 17 days, with the temperature fluctuating between 21 and 25 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 18 months 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 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 %vol. 14

0
bottles produced

Arusnati 2019

The Garganega, Malvasia and other white grape variety have been harvested full ripe around 17 September 2019. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 7 days together with the skin, with the temperature fluctuating between 19 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.

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

 

0
bottles produced

Sandro 2021

The Rondinella grapes have been harvested full ripe around 20 September 2021. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 4 days together with the skin, and then without. The temperature fluctuating between 21 and 24 degrees. No other interventions were made on the wine, apart from decanting when necessary. The wine has matured for 7 months, in a steel barrel and 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 have been harvested full ripe around 7 September 2017. The 350 boxes of grapes rested in the loft for 3 months. A spontaneous fermentation without temperature control was carried out in a 10 hl steel barrel. The grape must has fermented for 30 days together with the skin, 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 other 3 years in a French oak barrel with very fine grain and bottled in April 2021. No filtration was performed.

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

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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