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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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
bottles produced
0
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