Pra Graziano
Valpolicella Morandina 2023
| Denomination | DOC Valpolicella |
|---|---|
| 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. |
Description
Still red Valpolicella DOC, 12.5% ABV, produced by Pra Graziano in Veneto. Blend of Corvina, Corvinone, Oseleta, and Rondinella, 2023 vintage. A wine born from Graziano Prà's passion, with grapes lightly dried for 20 days. Vinification using the délestage method and alcoholic fermentation followed by malolactic fermentation in vertical steel vats. Aged in 20-hectoliter oak barrels for 3-6 months. Substantial minerality that intensifies with bottle aging. On the nose, distinct spiciness and aromas of red berries are perceived. Bright red with purple highlights. On the palate, it is a very fresh and highly drinkable wine, with an elegant sensation of subtle and persistent tannins accompanied by an aftertaste of black pepper and currant.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Oenologist: Graziano Prà
- Bottles produced: 410.000
- Hectares: 42
"I admire wine, I respect it, and try to bring out what is already written in the soil it is born and grows in. For me, this interpretation of wine was part of a long road, along which my point of reference was the modern sense of a vine grower: the person who oversees and manages each step of the wine, from its production to its transformation, and finally to its sale." (Graziano Prà) Read more
| Name | Pra 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 | Pra 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 |
| 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 |