Sassara, Bardolino Goto Vini Delle Morene 2020
Blend of Corvina, Rondinella, and Molinara
From the importer -
This is the passionate work of Alessia Bertaiola and her husband, Stefano, a 3rd generation winemaker whose family has had this property for more than 50 years. Alessia and Stefano represent the 4th generation to work the morainic hill of Monte Mamaor. They took over the property in 2007, and with Alessia's strong background in agricultural research and development, quickly converted each plot to biodynamic farming. They have been making certified organic wine during that time, but due to a lack of inspiration, they took the plunge into producing a more naturalistic expression of their incredible fruit and soil, greatly inspired by the likes of Danillo Marcucci and others.
The area was once an ancient sea, and the hills were shaped by later glacial activity which left the soils rich in marine deposits and a complexity of morainic sediment (Quartz, Granite, Calcarius, Alabaster etc). Alessia and Stefano are blessed with mostly big, thick, sturdy old vines roughly 60 to 70 years old, with some younger vines they have planted themselves. Vine training is what's known as a "Veronese double arch", a variation on the double guyot. They grow all autochthonous grapes with red varieties such as Corvina, Rossanella, Rondinella and Molinara; and white grapes like Fernanda, Moscato, Trebbianello, Trebbiano, Garganega and Tocai.
These are wines that represent a fight of two cultures - on the one hand the highly lucrative modernistic culture of conventional, heavily extracted, "international" wines like Amarone and Valpolicella, and on the other, the fight "for the soul and for the soil" of the region,which are wines that express the true authenticity of Bardolino's past - wines that are full of bright, juicy, joyous fruit and minerality and speak of the people that have lived (and drunk wine!) there for centuries. Welcome to the past and future of Bardolino.
Traditional blend of Corvina, Rondinella and Molinara. Spontaneous fermentation with 6 days skin maceration without temperature control. Aged in stainless steel. No filtering or fining and no added sulfur.