In a Nutshell
Lightly dried grapes lend a richness to this Soave style wine.
Brilliant yellow-diamond in colour; aromas of rich, ripe fruit and honey; soft, rounded fruit on the palate, with a persistent mineral finish, reflecting the volcanic soils of the Soave zone.
The hand-picked and carefully selected grapes are left to dry for at least 40 days in order to reduce water and concentrate the sugar content. The grapes are subsequently pressed and this is followed by a short skin maceration at low temperature. Some of the must is fermented in oak casks. The wine is then left to mature on its lees for 6 to 7 month for added texture, flavour and intensity and then aged in bottle for a minimum of 3 months before release.
Back in the late 19th century, Pietro Sartori’s trattoria was a bustling venue at which Veronese merchants and industrialists would meet, do business, eat – and drink. Pietro’s need for a consistent supply of good Rosso Veronese led him to buy a vineyard in Negrar in 1898, and so the Sartori winemaking story began.