Our wines
Volavìa
It might seem impossible how from the leaves of a simple mulberry tree we have butterflies. Their flight is testament of a centuries-old Valpolicella tradition.
Data sheet
PRODUCTION AREA
Jago (200 m ASL) and Mazzano (400-500 m ASL), Negrar, Valpolicella Classica zone
GRAPES VARIETIES
Corvina, Corvinone, Rondinella
TRAINING SYSTEM
Pergola veronese (arbour system)
WINE MAKING
We harvest by hand the grapes at the end of September, the beginning of October. We press the grapes and we put them into steel tanks, where the juice and the pressed skins ferment for about 8-12 days. During fermentation the wine and the grapes skins are mixed daily by hand with pump-over into the lap and punch down of the cap to get the maximum out of the product.
AGEING
In steel tanks until bottling.
TASTING NOTES
We harvest by hand the grapes at the end of September, the beginning of October. We press the grapes and we put them into steel tanks, where the juice and the pressed skins ferment for about 8-12 days. During fermentation the wine and the grapes skins are mixed daily by hand with pump-over into the lap and punch down of the cap to get the maximum out of the product.
SERVING SUGGESTIONS
As aperitif, but also perfect during a meal. The recommended drinking temperature is between 14°-18°C (57°-65°F).
NOTES
With our Valpolicella Classico we want you find in the glass the purest flavours of our grapes and our vineyards.
Volavìa refers to the ancient tradition of silkworm cultivation that was in Valpolicella for several centuries and abandoned some decades ago.