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Long-lasting, elegant, gastronomic.

Our idea of quality includes accurate work in the vineyard, controlled temperatures, the search for a clean, fresh wine.

Valpolicella Superiore DOC

Production area Mezzane, Tregnago

Vineyard age more than 20 years

Exposure south–east

Altitude 450 meters

Soil type calcareous

Grape variety Corvina, Corvinone, Rondinella, Oseleta

Runing system Guyot

Yield per hectare 30 hl/ha

Harvest period End October

Winemaking techniques Aged for 18 months in barrels.

DESCRIPTION

An intense ruby red, deep yet bright.
On the nose, it expresses warm, dark notes with intense interwoven aromas: rich, jammy fruit such as blackberry, black cherry, overripe plum, and candied orange blended with whiffs of damp earth, graphite, tobacco, wet rocks, black pepper, dried roses, and a hint of mint to close.
On the palate it is rich, complex, and deep, as well as satisfying. The elegant tannins and freshness are ready to burst out with a clean, full mouth and excellent persistence.

VALPOLICELLA DOC ACCORDING TO GRAZIANO
“I spent a long time searching for an area in Valpolicella that could best match my style. Valpolicella Morandina is the freshest and most pungent expression of my high-altitude reds.”

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“Il produrre cibo è un atto gastronomico.
Per essere fonte di piacere il cibo deve essere buono ma anche pulito e giusto: deve essere frutto di una agricoltura sostenibile, rispettosa dell’ambiente e della dignità dei lavoratori.
Quando compriamo il cibo scegliamo anche un modello agricolo. Si tratta di una questione fondamentale che determina il futuro del pianeta, la sua sopravvivenza o la sua distruzione”.

Wendell Berry.
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“Producing food is a gastronomical art.”
To be a source of pleasure, food must be good, but also clean and right: it must be the result of sustainable agriculture, which respects the environment and the dignity of workers. When we buy food we also choose an agricultural model. It is a fundamental question that determines the future of the planet: its survival or its destruction.”

Wendell Berry.