Perfect with fish, also with “baccalà alla vicentina”, but also with risotto.
The grape is over-ripe for ten days and then cold macerated for four days. It is intense with white fruit notes, like pear, apricots and apple, on the nose. On the palate it is rich and round, but with the freshness and acidity typical of the Vespaiola grape.
Valvolpara Vespaiolo
Grape varieties
Vespaiola
Details
Vineyard location: Val Volpara, Branza area, Breganze
Position and soil type: volcanic and tuffaceous hills
Care in preparation: soft grapes over-ripening for 10 days, 5° maceration for 4 days, soft pressing
Aging: in steel tanks for 5 months on the lees
Organoleptic notes
Color: straw yellow with green highlights
Nose: intense and pleasant, with hints of white and yellow fruit, pear, apricot and apple
In the mouth: dry, rich, round, on the finish the freshness given by the acidity leaves a pleasantly long mouthfeel
Data sheet
Other white and rosé wines.
Prato di Canzio
50% Chardonnay | 30% Vespaiola | 20% Sauvignon
Valvolpara Vespaiolo
100% Vespaiola
Ferrata Sauvignon
100% Sauvignon
Ferrata Chardonnay
100% Chardonnay
Pino & Toi
60% Tai | 25% Pinot Bianco
15% Pinot Grigio
Bidibi
60% Tai | 40% Sauvignon
Vespaiolo
100% Vespaiola
Costadolio
100% Merlot
