2018 Il Roccolo di Monticelli Passo Dopo

VARIETAL: Rondinella, Corvina, Corvinona
REGION: Veneto, IT
VITICULTURE: Organic
WINEMAKER: Silvia Tezza

From the old vines, the grapes are harvested by hand in boxes with a careful selection of the bunches. The grapes are then processed in the cellar with destemming and light breaking of the berries and fermentation occurs spontaneously, in steel tanks, in contact with the skins for 1 month. The refinement is then carried out in large, exhausted barrels, with its fine lees for 1 year. Bottling took place without any type of treatment or filtration. For this reason, the presence of sedimentation in the bottle is completely natural and an indication of the genuineness of the product. Aged in a big, exhausted barrel for 1 year and 2 years in the bottle.

Located in the hills of Vallata di Mezzane, near Verona, in Veneto, Silvia has taken over her family’s abandoned vineyards and revived them to produce natural wines as was done in the past without any additives or invasive farming methods. After studying agricultural science this became her passion, tending to the vineyards planted in the 1960’s and 1970’s to Garganega and Trebbiano di Soave, doing everything from vineyard to cellar in order to know intimately the entire process. She is passionate about creating a healthy ecosystem and has added bees, fruit trees and vegetables in the mid rows to nurture her natural ecosystem. In the cellar, Silvia uses extended maceration time and leaves her wines unfined and unfiltered, just as her ancestors would have.