Fara Vicentino (VI), Veneto
Soil: Volcanic embedded with limestone
Farming: Organic (in conversion)
1 hectare of 40 year old vines
Manual harvesting, Grapes destemmed
Unfined and Unfiltered
5 days of maceration
Vinified in steel INOX tanks
Production: 2,000 bottles
If you were in Breganze, you'd likely drink this with thick-cut fire-grilled local beef, really fresh Asiago cheese and grilled vegetables like fennel, zucchini and radicchio. Since it's not as dense as wines made with 100% Groppello grapes, don't be afraid to make a Venezia-inspired cicchetti plate. Break out the baccala mantecato or even go all the way and make a fish broth risotto.
Open your noses to raspberries and roses. The first sip should expose ripe red fruit and cloves.
Groppello is a red grape variety that is typical to Verona and Trento but more often in the hills near the Lake Garda (region of Lombardy). However it is also found frequently in old vineyards in the Breganze DOC (Vicenza province of Veneto), where Alberto's vineyards are located, but not accepted by the appellation. Pinot Vanderville's history is a bit more obscure and may not necessarily be native to the region. Alberto was told by the local elders and farmers that Pinot Vanderville is a grape that was a variety brought from France to Italy by the legendary Trento DOC winemaker, Giulio Ferrari. After the following 3 years of research, Alberto will finally be visiting an ampelographer in Trentino for a complete DNA analysis in Spring 2021.
The bottle label features art by DC-based muralist and designer, Kelly Towles.