An intriguing journey into the past through the Contrà del Tono, now only a memory in the evocative landscape of the Classical Valpolicella. Formerly located along the road that ascended from Villa to Quena, this district is still traced in the splendid family map of 1746, constituting an indelible seal in the heart of the region. Serving temperature 14 – 16° C. Alcohol content 13.5 %. Technical sheet: Production area: Negrar Valley, classical Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying of 20/30 days (Gentle Corvina, Large Corvina, Rondinella, Molinara). Harvest: By hand with placement of grapes in suitable containers and immediately sent to pressing. Pressing: Soft in horizontal press at low temperature. Fermentation: Winemaking in steel at controlled temperature and subsequent slight cryomaceration with manual punching down. Aging: 1 year in steel, followed by 12/18 months in large Slavonian Oak barrels, with a return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics: Contrà del Tono presents itself with a persistent, determined, and lively flavor, reflecting the intrinsic elegance of the Valpolicella Classico Superiore. Wine with ruby red reflections and a beautiful consistency in the glass. Good verticality of aromas on the nose with a clear sensation of ripe cherry and berries. Spices of black pepper and cloves with a pleasant slightly balsamic sensation of fine herbs, rosemary, and thyme. On the palate, it is particularly elegant with an outspoken and smooth tannin. Good sapidity and decisive structural freshness. Good persistence and delicately almondy finish. Pairing: This wine of remarkable elegance pairs magnificently with spiced cold cuts from the Venetian tradition and medium-aged cheeses, preferably of bovine origin. It is also ideal for accompanying first courses based on white meats and red sauces. Perfectly paired with typical soups from the Venetian and Tuscan tradition, prepared with cereals and legumes such as chickpeas, cicerchie, zorferini beans, and borlotti.
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An intriguing journey into the past through the Contrà del Tono, now only a memory in the evocative landscape of the Classical Valpolicella. Formerly located along the road that ascended from Villa to Quena, this district is still traced in the splendid family map of 1746, constituting an indelible seal in the heart of the region. Serving temperature 14 – 16° C. Alcohol content 13.5 %. Technical sheet: Production area: Negrar Valley, classical Valpolicella. Blend: 1.2 kg of fresh grapes, with slight drying of 20/30 days (Gentle Corvina, Large Corvina, Rondinella, Molinara). Harvest: By hand with placement of grapes in suitable containers and immediately sent to pressing. Pressing: Soft in horizontal press at low temperature. Fermentation: Winemaking in steel at controlled temperature and subsequent slight cryomaceration with manual punching down. Aging: 1 year in steel, followed by 12/18 months in large Slavonian Oak barrels, with a return to steel until bottling. At least 12 months in bottle before sale. Organoleptic characteristics: Contrà del Tono presents itself with a persistent, determined, and lively flavor, reflecting the intrinsic elegance of the Valpolicella Classico Superiore. Wine with ruby red reflections and a beautiful consistency in the glass. Good verticality of aromas on the nose with a clear sensation of ripe cherry and berries. Spices of black pepper and cloves with a pleasant slightly balsamic sensation of fine herbs, rosemary, and thyme. On the palate, it is particularly elegant with an outspoken and smooth tannin. Good sapidity and decisive structural freshness. Good persistence and delicately almondy finish. Pairing: This wine of remarkable elegance pairs magnificently with spiced cold cuts from the Venetian tradition and medium-aged cheeses, preferably of bovine origin. It is also ideal for accompanying first courses based on white meats and red sauces. Perfectly paired with typical soups from the Venetian and Tuscan tradition, prepared with cereals and legumes such as chickpeas, cicerchie, zorferini beans, and borlotti.
