Rosso Veronese IGT – VALADENE



The typical grape varieties of the Verona area, Corvina and Corvinone, are characterised by a thick, dark skin, and lend themselves very well to the “appassimento” drying method. The grapes are picked by hand in our vineyards of the Tramigna Valley, at an altitude of 450 metres above sea level, and then laid to rest in baskets for a period of approximately 30 days before being crushed.
The drying of the grapes leads to a concentration of sugars and aromas, thus resulting in a wine that only fully releases its great characteristics after a few years.

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