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Prà Graziano

Prà Valpolicella Morandina 2023

Red still

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Regular price €15,00
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Denomination Valpolicella DOC
Size 0,75 l
Alcohol content 12.5% by volume
Area Veneto (Italy)
Grape varieties Corvina, Corvinone, Oseleta, Rondinella
Aging Alcoholic fermentation followed by malolactic one in vertical stainless steel vats. 3 – 6 months aging in 20 hl oak cask of Allier.
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Perfume

Perfume

The mineral notes in the wine are accentuated with the period of maturation in the bottle. The nose is of sharp spice and berries.

Color

Color

Bright red color with tint sof purple.

Taste

Taste

On the palate it has good acidity and freshness. The persistent tannins give harmony to the wine.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Producer
Prà Graziano
From this winery
  • Oenologist: Graziano Prà
  • Hectares: 30
Graziano Prà's is a life dedicated to the vineyard in the Monteforte d'Alpone area, Verona. Ever since he was young, he has picked the fruit of his father's work to give the consumer one of the most exciting Garganega grapes in the appellation. Today he produces wines marked by finesse, elegance and a pleasant minerality.

Born as a white wine-maker in the ancient lands of Soave, he then went on to the beautiful adventure of Morandina, an organically managed vineyard at a high altitude in the Mezzane valley. Thanks to him, uncompromising in his quest for quality and interpretation of the precious soils at his disposal, authentic and intense wines are born.
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It pairs very well with nibbles and salami. Ideal on fresh dishes such as red tuna or salmon or with a chili seasoned pasta "alla busara".

Meat
Cheese
Pork

Name Prà Valpolicella Morandina 2023
Type Red still
Denomination Valpolicella DOC
Vintage 2023
Size 0,75 l
Alcohol content 12.5% by volume
Grape varieties Corvina, Corvinone, Oseleta, Rondinella
Country Italy
Region Veneto
Vendor Prà Graziano
Origin Towns of Mezzane and Tregnago (Verona)
Climate Altitude: 450 m. a.s.l. Exposure: South-East.
Soil composition Calcareous
Cultivation system Guyot
Yield per hectare 60 hl/Ha
Harvest Early October.
Wine making Light drying period of 20 days. The grapes are destemmed, pressed and vinified with délestage method.
Aging Alcoholic fermentation followed by malolactic one in vertical stainless steel vats. 3 – 6 months aging in 20 hl oak cask of Allier.
Allergens Contains sulphites