The company is run by the Venturini family: father Massimino with children Daniele, Mirco and Giuseppina. Using only their own grapes: 70% Corvina Veronese, 20% Rondinella, 10% Molinara, the Venturins make high quality Valpolicella wines certified “Denominazione di Origine Controllata”: Amarone, Recioto, Valpolicella Classico and Classico Superiore.
GRAPE VARIETIES: Corvina Veronese 70% - Rondinella 20-25% - Molinara 5-10%
PRODUCTION AREA AND CHARACTERISTICS OF GRAPE VARIETIES: Situated in the hilly area of Valpolicella Classica: Monte Masua. Height above sea level: around 250 metres. Exposure: mainly South-West.
Type of soil: very light limestone rich in fossils.
LANTING AND DENSITY IN THE FIELD: Pergola Trentina (Trento trellis): about 3.000 vines per hectare. Average of vines: 30 years old. Number of buds per vine: 20.
VINTAGE YIELD PER HECTARE: 60 hundred kilograms.
TIME AND METHOD OF VINTAGE: Third week of September, manual picking and sorting.
PRODUCTION TECHNIQUE: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until February. During this time, they lose about 40% of their weight. VINIFICATION: In the end February. Pressing: traditional, keeping the grapes in bunches. Fermentation temperature between 0/20°C. Duration of maceration 45 days. Daily remontage. Transfer to oak barrels immediately after drawing wine from vats. Maturing in oak barrels and tonneaux for 36 months. Maturing in bottles for about 12 months.
The flavour has charismatic personality with velvety tannins and a long echo of enveloping softness. Recommended with game, grilled meat, braised meat and mature cheeses. Also enjoyable outside mealtimes in moments of meditation.