Geographically the province of Verona occupies a privileged place in north-eastern Italy. This sub-region stretches along the Veronese prealps and the Lessini mountains that form a barrier against the cold winds of the North. Furthermore, the proximity of Lake Garda helps moderate the climate, prolonging the grapes’ ripening period and tempering summer heatwaves. It also protects the vines in winter by warming the cold air masses The area’s volcanic soil is very fertile and yield control is a key element in the elabration of quality wines. The top two wines produced in Verona are Soave and Valpolicella.
Because vineyards in Valpolicella Classico are at a slightly higher elevation than those of the generic Valpolicella appellation they produce a much more intense and elegant type of Corvina, the varietal most commonly grown in these areas. The most potent Valpolicellas are the Recioto (sweet wine) and Amarone (dry wine) made from attic dried grapes with concentrated aromas. This Ripasso practice is also used in the production of Valpolicella Superiore. For this style of wine, the Valpolicella must is fermented together, or subsequently, with the dried grapes previously used for making Amarone.
A lithe, light-bodied white, with racy acidity and a subtle streak of mineral, layered with nectarine, melon and pink grapefruit pith flavors. This is well-knit, with a lingering, lightly spiced finish. Drink now through 2020. 9,000 cases made 69th ranking in Top 100 Wine Spectator 2017, 90 pts- Vintage 2016
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