This selection of Veneto wines takes inspiration from the estate
surrounded by vineyards, where the first Lamberti bottles were born.
Corvina, Rondinella, Molinara and other grapes allowed by the appellation
Vineyards in the Valpolicella Doc Appellation.
100-200 metres above sea level.
TYPE OF SOIL
Stony clay with basalt outcrops from the Cretaceous period.
Veronese pergola and guyot.
Second and third decades of september.
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.
Ruby red hue; penetrating nose of red berries and spices. Harmonious,
firm, dry palate with very full flavour and a pleasant cherry finish.
2 years in bottle, laid horizontally in a dark place at the right temperature
Cured meats, starters, white meats, poultry, medium aged cheeses.