Style
Type
Still
Varieties
Corvina, Corvinone, Rondinella
Farming
Certified Organic
Terroir
Yellow limestone, rich in seashell fossils
Vineyard
From the Latin Vallis-poli-cellae, Valley-of-many-cellars, derives the denomination Valpolicella. The valley and subzone of Negrar is Vallpolicella’s most well known on account of the number and fame of its historic producers (for example, Giuseppe Quintarelli). It’s here at just over 300 meters in the Pigneto cru that newcomer il Sasso is making its mark. Many producers in Valpolicella have tracks of limestone; yet, Stefano reminds us, the old system of terracing gives the wines just the right exposition, both less and more sun, to give lower yields while retaining acidity. Stefano aims not merely to pick early for fresh wines, but to pick the right vines, exposed differently, at the right time, for resulting freshness, depth, and tension.
Vinification
Manual harvest in small boxes and pied de cuvee to start the fermentation process using only native yeasts. All grapes are co-fermented as by the local tradition: 75% are destemmed grapes and 25% is whole cluster grape. Fermentation takes place in cement. The grapes from the stainless steel go in the cement tanks for 1 month of maceration. Élevage of 12 months in natural/ pure diamond shape cement container, and additional 6 months in the bottle. No filtration and gravity natural decant.
Features
Cork
Available Sizes (L)
0.750
Distribution Area
New Jersey and New York
2 Commerce Dr. Suite 3 Moorestown, NJ 08057
Office 800.245.0184
Fax 856.985.5848
