Press
Produced by a winery founded in 1857, the grapes are picked slightly later than is common and undergo a brief maturation in cask. It is a graceful wine, feminine in nature with a fresh, lemon barley nose, herbaceous edging and mealy notes. Plump but with zest as well, the palate has delicious notes of lemon, grapefruit and a hint of orange. 18/20
'Best Value Wine of the Month’ March 2012Decanter Magazine
From venerable producer Bertani, this is made using Garganega grapes grown on the eastern side of the Veneto and is reputedly the wine served at the Coronation dinner of King George VI. Full-bodied, complex, packed with flavours of melons and peaches and with a slight almond twist to the finish, it works best with white fish or dishes such as roast pork with rosemary and garlic.
Terry KirbySunday Independent, July 2011
Winemaking
The Sereole vineyard is partly trained to pergola Veronese with a density of 3000 plants per hectare, and partly on wires with 5000. It is in the Soave Classico area, on the Monte Tondo hill between the villages of Soave and Monteforte d'Alpone. The open clay soils have good levels of organic matter and are sited on hillsides. The grapes are harvested late, around the middle of October to capture the benefits of extended hangtime. After destalking and gentle crushing, the wine is macerated with partial skin contact. Fermentation is carried out in 75hl French oak vats at a temperature of around 16C. The wine is kept in the same vats after fermentation for six months of maturation on the fine lees. The wine is kept in the winery for three months of further ageing after bottling.
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