Pale pink in colour, this wine has attractive aromas of strawberries and cherries, which are complemented by subtle floral notes. This wine is dry on the palate, with a vibrant red fruit character and a fragrant finish.
- Feature(s): Sustainable, Vegan, Vegetarian
- Winemaker: Luca Degani & Matt Thomson
- Alcohol (ABV): 12.5 %
- Acidity: 5.63 g/l
- Residual sugar: 5.15 g/l
- pH: 3.44
- Case barcode: 15060053960241
- Bottle barcode: 5060053962149
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit.
The 2017 vintage began with a cold, rainy winter and was compounded by a late frost at the end of April. Flowering was late, beginning towards the end of May on the higher slopes, a little earlier in the lower vineyards. Sunny weather followed and the summer weather was good. Overall, 2017 was a relatively challenging vintage because of the difficult start and quantities were down on the previous year. Despite this, the grapes were harvested in good condition and quality levels were high.
The grapes were hand harvested, destemmed, crushed and macerated on their skins for about 18 hours. After maceration, the must was pressed and fermented at a relatively low temperature (14-15°C) in order to retain the delicate cherry perfumes of Corvina. The wine was held in temperature controlled stainless steel tanks until bottling to maximise freshness.
Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture.