This selection of Veneto wines takes inspiration from the estate
surrounded by vineyards, where the first Lamberti bottles were born.
VARIETIES
Corvina, Rondinella, Molinara and other grapes allowed by the appellation
rules.
PRODUCTION DISTRICT
Vineyards in the Valpolicella Doc Appellation.
ALTITUDE
100-200 metres above sea level.
TYPE OF SOIL
Stony clay with basalt outcrops from the Cretaceous period.
TRAINING SYSTEM
Veronese pergola and guyot.
HARVEST
Second and third decades of september.
WINEMAKING METHOD
The perfectly ripe grapes are pressed and fermented in the traditional
manner with 8–10 days of maceration. Fermentation takes place at a
temperature of 28–30 °C, and the new wine remains in stainless-steel
tanks until bottling.
SENSORY PROFILE
Ruby red hue; penetrating nose of red berries and spices. Harmonious,
firm, dry palate with very full flavour and a pleasant cherry finish.
ABV
12,50 %.
RECOMMENDED CELLARING
2 years in bottle, laid horizontally in a dark place at the right temperature
and humidity.
FOOD PAIRING
Cured meats, starters, white meats, poultry, medium aged cheeses.