Wines

Valpolicella Classico Doc

Our Valpolicella, with its brilliant ruby colour, moves gracefully in the glass. The bouquet is bur-sting with pleasant aromas of crisp marasca cherries, wild roses and hints of liquorice and pink pepper. On the palate, it is agile, well balanced, and full of flavour with a rich freshness, calling to be drunk again and again. Valpolicella is an easy-drinking wine making it the perfect accompani-ment for many occasions and dishes: from deli meats and cheese, to fresh pasta with meat sauce, not to mention grilled meats.

Technical Specifications
Grapes:Corvina (50%), Corvinone (30%), Rondinella (20%)
Denomination:Dop – Bio
Soils: clayey, loamy, calcareous
Year planted: 2005
Altitude: 220m asl
Exposure: east-south-west ridge
Cane training system: Guyot
Planting density: 5700 plants/Ha
Grape yield per hectare: 9000 kg
Harvest season:end of September
Harvesting: by hand
Temp. of fermentation:20°C
Duration of fermentation: 15 days
Fining: stainless steel
Maximum aging time planned: 6 years
Alcoholic content: 12,5% vol
Colour: ruby red
Aroma (nose): pleasant aromas of crisp marasca cherries, wild roses and hints of liquorice and pink pepper
Taste: agile, well balanced, and full of flavour with a rich freshness
Valpolicella Doc 2018

Giovanni Ederle

Giovanni Ederle was born on January 30, 1987 in Negrar, Valpolicella. Already at the age of 18 he decided to start this project, ambitious and partly unconscious: to grub up the old vineyard, now irrecoverable, by laying the new barbatelle and assisting them alone in growth over the next two years. The first small experimental vintage harvest dates back to 2008. I see my work, the fatigue I have done, the friendship of those who helped me, the experience of those who advise me, the patience of those who endured me. The reason is that the agricultural activity gives me the opportunity to preserve my land for the future, continuing to cultivate unusual terraces, renovating the ancient dry walls and replenishing the old varieties of these lands”.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite. 

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks. 

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.

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